మందపాటి (తరచుగా క్రీము,

potage'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.

"[Jacob] supplanted his broþir, bying his fader blessing for a mese of potage.

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.

Ribollita is a famous Tuscan bread soup, a hearty potage made with bread and vegetables.

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

These were called potage gardens by the French, as the harvest from that garden was used to make potage.

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