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À La Maréchale
''À la Maréchale'' ("marshal-style" in French) is a method of food preparation in haute cuisine. Dishes ''à la Maréchale'' are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated ''à l'anglaise'' ("English-style"), i.e. coated with eggs and bread crumbs, and sautéed. History and varieties The dish is known since the 18th century at least. It is speculated that it could be associated with the Maréchale de Luxembourg (1707-1787), the wife of Charles-François-Frédéric de Montmorency-Luxembourg (1702–1764) and a major society hostess. According to food historian William Pokhlyobkin, the dish had to be so tender that "even a marshal (a synonym of an elder, satiated and toothless man) could eat it." Numerous varieties of such dishes are described in 19th-century cookbooks. Various sorts of meat, poultry and fish prepared ''à la Maréchale'' are found e.g. in the works by André Viard, Antoine Beauvilliers, Loui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:French Words And Phrases
Words and phrases A word is a basic element of language that carries an semantics, objective or pragmatics, practical semantics, meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of w ... Words and phrases by language Indo-European words and phrases {{CatAutoTOC ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marie-Antoine Carême
Marie Antoine (Antonin) Carême (; 8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as ''grande cuisine'', the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the nouveau riche ("newly rich") of Paris. Carême is often considered one of the first internationally renowned celebrity chefs. Biography Abandoned by his parents in Paris in 1794 at the height of the French Revolution, he worked as a kitchen boy at a cheap Parisian chophouse in exchange for room and board. In 1798, he was formally apprenticed to Sylvain Bailly, a famous ''pâtissier'' with a shop near the Palais-Royal. The post-revolutionary Palais-Royal was a high-profile, fashionable neighborhood filled with vibrant life and bustling crowds. Bailly recognized his talent and ambition. By the time he was prepared to leave Bailly, he could stipulate that he should be free to leave his new empl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
War Of The Sixth Coalition
In the War of the Sixth Coalition (March 1813 – May 1814), sometimes known in Germany as the Wars of Liberation, a coalition of Austria, Prussia, Russia, Spain, the United Kingdom, Portugal, Sweden, and a number of German States defeated France and drove Napoleon into exile on Elba. After the disastrous French invasion of Russia of 1812 in which they had been forced to support France, Prussia and Austria joined Russia, the United Kingdom, Sweden, and Portugal, and the rebels in Spain who were already at war with France. The War of the Sixth Coalition saw major battles at Lützen, Bautzen, and Dresden. The even larger Battle of Leipzig (also known as the Battle of Nations) was the largest battle in European history before World War I. Ultimately, Napoleon's earlier setbacks in Spain, Portugal and Russia proved to be the seeds of his undoing. With their armies reorganized, the allies drove Napoleon out of Germany in 1813 and invaded France in 1814. The Allies defeated the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Truffle
A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including ''Geopora'', ''Peziza'', ''Choiromyces'', ''Leucangium'', and over a hundred others. These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including ''Rhizopogon'' and ''Glomus''. Truffles are ectomycorrhizal fungi, so they are usually found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have significant ecological roles in nutrient cycling and drought tolerance. Some truffle species are highly prized as food. French gastronome Jean Anthelme Brillat-Savarin called truffles "the diamond of the kitchen". Edible truffles are used in Italian, French and numerous other national . Truffles are cultivat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duxelles
Duxelles () is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used as well, and some recipes add a dash of madeira or sherry. It is a basic preparation used in stuffings and sauces (notably, Beef Wellington) or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart. Duxelles is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild porcini mushrooms will have a much stronger flavor than those made with white or brown mushrooms. Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France. Many classical cookbooks define duxelles as dehydrated fungi, used as stuffings and pastry fillings. Accord ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles Ranhofer
Charles Ranhofer (November 7, 1836 in Saint-Denis, France – October 9, 1899 in New York) was the chef at Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896. Ranhofer was the author of ''The Epicurean'' (1894),Charles Ranhofer (1912''The Epicurean'' C. Ranhofer, New York an encyclopedic cookbook of over 1,000 pages, similar in scope to Escoffier's ''Le Guide Culinaire''. Career Ranhofer was sent to Paris at the age of 12 to begin his training by studying pastry-making, and at 16 became the private chef for the Prince d'Hénin, Comte d'Alsace. In 1856 he moved to New York to become the chef for the Russian consul, and later worked in Washington, D.C. and New Orleans. He returned to France in 1860 for a short time, where he arranged balls for the court of Napoleon III at the Tuileries Palace, but then came back to New York to work at what was then a fashionable location, ''Maison Dorée''. In 1862, Lorenzo Delmonico hired him for Delmonico's, and it was the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urbain Dubois
__NOTOC__ Urbain François Dubois (26 May 1818 – 14 March 1901) was a French chef who is best known as the author of a series of recipe books that became classics of French Cuisine, and as the creator of Veal Orloff, a popular dish in Russian cuisine. He is credited with introducing ''service à la russe'' to Western European dining, and the term chef. Career Dubois, the son of a master weaver, was born in Trets in the Bouches-du-Rhône Department of France. He trained as a chef by working in the kitchen of his uncle's hotel. His uncle, Jean Dubois, had served as a chef for General Bertrand. In 1840, Urbain Dubois moved to Paris but then in around 1845 he left the capital to travel and work as a chef in several countries in central Europe before becoming chef to Prince Alexey Orlov, an ambassador for Nicholas I of Russia. He is credited with introducing the now conventional ''service à la russe'' (in which dishes are served sequentially, instead of all at once) to Weste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brill (fish)
The brill (''Scophthalmus rhombus'') is a species of flatfish in the turbot family (Scophthalmidae) of the order Pleuronectiformes. Brill can be found in the northeast Atlantic, Black Sea, Baltic Sea, and Mediterranean, primarily in deeper offshore waters. Brill have slender bodies, brown covered with lighter and darker coloured flecks, excluding the tailfin; the underside of the fish is usually cream coloured or pinkish white. Like other flatfish the brill has the ability to match its colour to the surroundings. Brill weigh up to and can reach a length of , but are less than half that on average. Part of the dorsal fin of the fish is not connected to the fin membrane, giving the fish a frilly appearance. They are sometimes confused with the turbot (''Scophthalmus maximus''), which is more diamond-shaped. The two species are related and can produce hybrids. On the west coast of Canada (outside the range of ''Scophthalmus rhombus'') local fisherman refer to the petrale sole, ''Eo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Merlangius
''Merlangius merlangus'', commonly known as Whiting or merling, is an important food fish in the eastern North Atlantic Ocean and the northern Mediterranean, western Baltic, and Black Sea. In Anglophonic countries outside the Whiting's natural range, the name "whiting" has been applied to various other species of fish. Description ''Merlangius merlangus'' has three dorsal fins with a total of 30 to 40 soft rays and two anal fins with 30 to 35 soft rays. The body is long and the head small and a chin barbel, if present, is very small. This fish can reach a maximum length of about . The colour may be yellowish-brown, greenish or dark blue, the flanks yellowish grey or white and the belly silvery. There is a distinctive black blotch near the base of each pectoral fin. Distribution and habitat Whiting are native to the northeastern Atlantic Ocean. Their range extends from the southeastern Barents Sea and Iceland to Scandinavia, the Baltic Sea, the North Sea, Portugal, the Black S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Common Sole
The common sole, Dover sole, or black sole (''Solea solea'') is a species of flatfish in the family Soleidae. It is one of the largest fish in the ''Solea'' genus. It lives on the sandy or muddy seabed of the northern Atlantic and the Mediterranean Sea where it often semi-immerses itself in the substrate. The upper side is greyish-brown while the underside is white. It grows to a maximum length of about . The species is prized as a food fish, being caught mostly by trawling on the seabed. Description The small eyes are close to each other on the right side of the body. This gives the fish the possibility of lurking half-buried in the sand for passing prey. The common sole, just like all other flatfishes, hatches as an "ordinary" fish with one eye on each side of the body. The young metamorphose to flatfish when they are about one centimeter long. The upper side is greyish-brown and the underside is white. The common sole approaches a maximum length of . In the UK, a small sol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon
Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus ''Oncorhynchus'') basin. Other closely related fish in the same family include trout, Salvelinus, char, Thymallus, grayling, Freshwater whitefish, whitefish, lenok and Hucho, taimen. Salmon are typically fish migration, anadromous: they hatch in the gravel stream bed, beds of shallow fresh water streams, migrate to the ocean as adults and live like sea fish, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water throughout their lives. Folklore has it that the fish return to the exact spot where they hatched to spawn (biology), spawn, and tracking studies have shown this to be mostly true. A portion of a returning salmon run ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turbot
The turbot (''Scophthalmus maximus'') is a relatively large species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea. It is an important food fish. Turbot in the Black Sea have often been included in this species, but are now generally regarded as separate, the Black Sea turbot or kalkan (''S. maeoticus''). True turbot are not found in the Northwest Atlantic; the "turbot" of that region, which was involved in the so-called "Turbot War" between Canada and Spain, is the Greenland halibut or Greenland turbot (''Reinhardtius hippoglossoides''). Etymology The word comes from the Old French , which may be a derivative of the Latin ('spinning top') a possible reference to its shape. Another possible origin of the Old French word is from Old Swedish , from 'thorn' + 'stump, butt, flatfish', which may also be a reference to its shape (compare native English halibut). Ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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