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Cooking Blog - My Favorite dishes

I will be sharing my experiences with food on this blog, whether it be my dining out restaurant experiences...

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Frappé - Something that is iced, or set on or in a bed of ice.

Fricassé-A stew made from poultry, meat or rabbit that has a white sauce.

Glace de Viande - Reduced brown stock used to add color and flavour to sauces.

Gratiner or Au Gratin - To sprinkle the surface of a cooked food with breadcrumbs and butter, and sometimes cheese and left brown under heat. The finished food is referred to as au gratin as in au gratin potatoes.