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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, Lou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:French Words And Phrases
{{Automatic category TOC Words and phrases A word is a basic element of language that carries meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consensus among linguists on its d ... Words and phrases by language Indo-European words and phrases ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marie-Antoine Carême
Marie-Antoine Carême (; 8 June 1783 or 178412 January 1833), known as Antonin Carême, was a leading French chef of the early 19th century. Carême was born in Paris to a poor family and, when still a child, worked in a cheap restaurant. Later he became an apprentice to a leading Parisian ''pâtissier'' and quickly became known for his patisserie skills. He was deeply interested in architecture and was famous for his large ''pièces montées''table decorations sculpted in sugar, depicting classical buildings. Working with leading chefs of the day, Carême extended his knowledge to cover all aspects of cooking, and became head chef to prominent people including Charles Maurice de Talleyrand-Périgord, Tsar Alexander I of Russia and the Prince Regent in Britain. He codified and to some extent simplified classical French cookery, insisted on the finest and most expensive ingredients, and was regarded as the foremost chef of his day. Carême wrote a series of books, lavishly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
War Of The Sixth Coalition
In the War of the Sixth Coalition () (December 1812 – May 1814), sometimes known in Germany as the Wars of Liberation (), a coalition of Austrian Empire, Austria, Kingdom of Prussia, Prussia, Russian Empire, Russia, History of Spain (1808–1874), Spain, the United Kingdom of Great Britain and Ireland, United Kingdom, History of Portugal (1777–1834), Portugal, Sweden, Kingdom of Sardinia (1720–1861), Sardinia, and a number of Confederation of the Rhine, German States defeated First French Empire, 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 Peninsula War, rebels in Spain who were already at war with France. The War of the Sixth Coalition saw battles at Battle of Lützen (1813), Lützen, Battle of Bautzen (1813), Bautzen, and Battle of Dresden, Dresden. The even larger Battle of Leipzi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Truffle
A truffle is the Sporocarp (fungi), fruiting body of a subterranean ascomycete fungus, one of the species of the genus ''Tuber (fungus), Tuber''. More than one hundred other genera of fungi are classified as truffles including ''Geopora'', ''Peziza'', ''Choiromyces'', and ''Leucangium''. 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 found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have ecological roles in nutrient cycling and drought tolerance. Some truffle species are prized as food.English translation Edible truffles are used in Italian cuisine, Italian, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duxelles
Duxelles () is a French cuisine term that refers to a mince of mushrooms, onions, herbs (such as thyme or parsley), and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used, 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. It can also be filled into a pocket of raw pastry and baked as a savory tart. The flavor depends on the mushrooms used. For example, wild porcini mushrooms have a much stronger flavor than 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. Some classical cookbooks call for dehydrated mushrooms. According to Auguste Escoffier, dehydration enhances flavor and prevents water vapor from building up pressure that could cause a pastry to cra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles Ranhofer
Charles Ranhofer (November 7, 1836 in Saint-Denis, FranceOctober 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 there t ... [...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 French and 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 ... [...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 are usually in shallow waters or below 100 meters at seafloor. Brill prefers to live on the surface that is either sandy or muddy depending on where they are. 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. The Brill average lifespan is 6 years and they 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'' ... [...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 ... [...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 partially 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 Bottom 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 begins 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 . I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon
Salmon (; : salmon) are any of several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the genera ''Salmo'' and ''Oncorhynchus'' of the family (biology), family Salmonidae, native to tributary, tributaries of the North Atlantic (''Salmo'') and North Pacific (''Oncorhynchus'') basins. ''Salmon'' is a colloquial or common name used for fish in this group, but is not a scientific name. Other closely related fish in the same family include trout, Salvelinus, char, Thymallus, grayling, Freshwater whitefish, whitefish, lenok and Hucho, taimen, all coldwater fish of the subarctic and cooler temperate regions with some sporadic endorheic populations in Central Asia. Salmon are typically fish migration, anadromous: they hatch in the shallow gravel stream bed, beds of freshwater headstreams and spend their juvenile fish, juvenile years in rivers, lakes and freshwater wetlands, migrate to the ocean as adults and live like sea ... [...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 were often 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">-4; we might wonder whether there's a point at which it's appropriate to talk of the beginnings of French, that is, when it wa ... , which may be a derivative of the Latin ('spinning top'), a possible reference to its shape. Another ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
