(veal in white sauce)

См. также в других словарях:

• white sauce — noun milk thickened with a butter and flour roux • Syn: ↑bechamel sauce, ↑bechamel • Hypernyms: ↑sauce • Hyponyms: ↑blanc, ↑cheese sauce, ↑cream sauce * * * …   Useful english dictionary

• white sauce — a sauce made of butter, flour, seasonings, and milk or sometimes chicken or veal stock; béchamel. [1715 25] * * * …   Universalium

• white sauce — /waɪt ˈsɔs/ (say wuyt saws) noun a sauce made of butter, flour, seasoning, and milk or sometimes chicken or veal stock …  

• White — adj., n., & v. adj. 1 resembling a surface reflecting sunlight without absorbing any of the visible rays; of the colour of milk or fresh snow. 2 approaching such a colour; pale esp. in the face (turned as white as a sheet). 3 less dark than other …   Useful english dictionary

• white — adj., n., & v. adj. 1 resembling a surface reflecting sunlight without absorbing any of the visible rays; of the colour of milk or fresh snow. 2 approaching such a colour; pale esp. in the face (turned as white as a sheet). 3 less dark than other …   Useful english dictionary

• Sauce velout'e — Velout e Ve*lou t[ e] , n., or Sauce velout e Sauce velout[ e] [F. velout[ e], lit., velvety.] (Cookery) A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and… …   The Collaborative International Dictionary of English

• white stock — noun : soup stock made from veal or chicken without colored seasonings and often used in white sauce * * * Cookery. a stock of veal bones, vegetables, herbs, and seasonings: used as the basis for sauces and soups …   Useful english dictionary

• Veal — is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. [1] Contents 1 Types 2 Culinary uses …   Wikipedia

• Veal Orloff — Veal Prince Orloff, Veal Prince Orlov, Veal Orloff, or Veal Orlov (Russian: Телятина Орлов Telyátina Orlóv ) is a 19th century dish of Franco Russian cuisine. Created by an Urbain Dubois in the employ of Prince Orloff, former Russian ambassador… …   Wikipedia

• Sauce — For other uses, see Sauce (disambiguation). In cooking, a sauce is liquid, creaming or semi solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to… …   Wikipedia

• Béchamel sauce — (pronEng|beɪʃəˈmɛl in English, IPA2|beʃaˈmɛl in French, IPA2|beʃaˈmɛlla in Italian), also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one… …   Wikipedia