ਮੋਟਾ (ਅਕਸਰ ਮੱਖਣ ਵਾਂਗ),

potages's Usage Examples:

It is used mainly in soups, stews, and potages.

brigade de cuisine, jeune chef de partie qui a la charge de préparer les potages, les œufs, ainsi que les légumes devant servir de garniture (aux viandes.

still considered to be one of "the most extensive English treatment of potages, broths, and soups", with about 20 percent of the volume devoted to them.

ambivalent attitude to French cookery; on the one hand, he dismisses French potages, or creamy soups, as alien to Polish culture and criticizes the use of.

of dairy and eggs Crème liqueur, a sweet liqueur Cream soups (French: potages crèmes), such as crème Ninon All pages with titles containing crème Cream.

cuisine characteristically consisted of spicy meat and fowl along with potages and broths, roasts and sauces.

Mahieu 1987 La Nuit même Joseph Danan Alain Bezu 1987-1988 Les petits potages mécaniques Catherine Delattres Catherine Delattres 1989-1991 Lapin chasseur.

The poem treats a great variety of dishes under the headings of potages, broths, roasted meats, baked meats, sauces and "petecure", including the.

was generally the first of the entrées consumed in the meal, after the potages and hors d’œuvres.

le goudron, appears in the 1900 cookbook La Vraie cuisine pratique: Les potages, les poissons, le bœuf, le veau, l"agneau, le mouton, le porc, la volaille.

de Soupes et des Potages contenant plus de 400 recettes de potages français et étrangers (1872) (Le Livre de soupes et des potages) (The Book of Soups).

le Ménagier de Paris"; Sabban, Françoise, "Le Savoir-cuire ou l"art des potages dans le Ménagier de Paris et le Viandier de Tailleventin"; and Saly, Antoinette.

A course in a medieval feast often began with one or two potages, which would be followed by roasted meats.