veloute वाक्य
उदाहरण वाक्य
मोबाइल
- Soup follows : It's luscious cream of pumpkin veloute garnished with ginger and lime . Next were fresh and chunky garden salad from the hills of Tagaytay.
- The first series of tests determined the best and easiest way to make a veloute, a sauce made of stock thickened by roux that makes a base for gravy.
- Other thickeners proved unsuccessful, but tapioca flour won out over corn starch and potato starch, although it still couldn't compare to the roux-thickened veloutes.
- The poached guinea fowl, over a Ramsay-esque blanket of braised romaine, was something else again, simple, moist and flavorful, with an earthy mushroom veloute.
- But now he's a Californian at heart, and his Leek and Corn Veloute with Rock Shrimp is amazing for its simplicity and for its full-rich flavors.
- It was lighter than similar sauces made from a veloute or thickened with a roux, because it was made like a beurre blanc, with butter mounted into reduced vinegar.
- The soup course _ a rich, velvety corn and crab veloute with Florida rock shrimp, crawfish ravioli and grilled andouille sausage ( $ 9 ) _ sets the standard.
- The names _ bechamel, veloute, sauce Robert _ whizzed by as the chef demonstrated each, along with methods for recovery if the sauce is too liquid, for example.
- I usually avoid venison like a vegan but could not help finishing every bit of the well-peppered fillet that came with an onion veloute in an onion cooked in confit.
- RECOMMENDED DISHES : Shellfish veloute with sea urchin mousse; seared sea bass with lemon rock salt and lemon pasta; gratinee of cepes, Swiss chard and truffles; scallops with caviar.
- Shire banished the bechamel, replacing it with a much smaller quantity of a much lighter veloute, substituted fresh red peppers for the pimentos, and added a healthy slug of brandy.
- The recipe for bercy sauce, the classic French shallot-and-wine sauce, includes fish veloute sauce but doesn't tell you what it is or how to make it.
- The starters include either pumpkin veloute with truffle shavings, which give the creamy soup a decadent edge, or eggs softly scrambled with truffles, my choice for swooning over their rich, intoxicating flavor.
- Then again, a fillet of fogas fish with a veloute sauce ( creamy, starch-thickened fish stock ) has such an honest flavor and feels like an emissary from the golden age of continental restaurants.
- Accessorized with white truffles, a simple chicken breast comes swathed in an insolently retrograde Albufera sauce, a chicken veloute that Ducasse has quietly upgraded with foie gras butter and a blend of Madeira, Cognac and port.
- After dinner _ tastes of caviar, foie gras and oyster veloute and a main course of rack of lamb served with roasted artichoke and pepper ragout, followed by a green salad and chocolate and champagne dessert _ guests were bused to the Mall.
- My dinner began with a dish of silky sweetbreads-and-spinach ravioli in a deep, rich veloute of local mushrooms, followed by seared scallops from Iles de Mingan in northern Quebec, dressed up in a salsa of mango and papaya.
- The diner who orders the sublime veloute of mussels, sweetened with carrot and spiced precisely with a few specks of cumin, must forgo the sea scallop ceviche in a clean, bracing oyster-water nage touched with horseradish, lime and sea urchin.
- By Janet Fletcher c . 1999 The San Francisco Chronicle SAN FRANCISCO _ SECRETS-Soup _ Roland Passot, chef at La Folie in San Francisco makes a Leek and Corn Veloute with Rock Shrimp that is amazing for its simplicity and for its full-rich flavors.
- RECOMMENDED DISHES : Pheasant veloute, scallops and caviar in watercress vichyssoise, foie gras on lentils, venison medallion Rossini style, duckling with rouennaise sauce, canneloni with cepe marmalade, pan-glazed scallops with pumpkin chutney and white truffles, baba au rhum, raspberry and pistachio napoleon.
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