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1 Velouté
classic sauce based on veal, chicken, or fish stock, thickened with a roux of butter and flour; also, variously seasoned classic soups thickened with cream and egg yolks. -
2 Ratatouille
classic vegetable dish from the south of France, consisting of a mix of tomatoes, courgettes (zucchini), aubergines (breadfruit) and onions, stewed together with herbs and olive oil, and usually served hot. However there is no precise recipe for ratatouille, and the contents can vary from place to place, even day to day.Dictionnaire Français-Anglais. Agriculture Biologique > Ratatouille
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3 Belle Hélène (poire)
classic dessert of chilled poached fruit (pear), served on ice cream and topped with hot chocolate sauce.Alimentation Glossaire français-anglais > Belle Hélène (poire)
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4 Bellevue, en
classic presentation of whole fish, usually in aspic on a platter. -
5 Beurre blanc
classic reduced sauce of vinegar; white wine, shallots, and butter -
6 Beurre de Montpellier
classic butter sauce seasoned with olive oil, herbs, garlic, and anchovies.Alimentation Glossaire français-anglais > Beurre de Montpellier
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7 Blanquette
classic mild stew of poached veal, lamb, chicken, or seafood, enriched with an egg and cream white sauce; supposedly a dish for convalescents. -
8 Charlotte
classic dessert in which a dish is lined with ladyfingers, filled with custard or other filling, and served cold; in the hot version, the dish is lined with crustless white bread sautéed in butter, filled with fruit compote and baked. Also a potato variety. -
9 Coulibiac
classic, elaborate, hot Russian pâté, usually layers of salmon, rice, hard-cooked eggs, mushrooms, and onions, wrapped in brioche. -
10 Epigramme
classic dish of grilled breaded lamb chop and a piece of braised lamb breast shaped like a chop, breaded, and grilled; crops up on modern menus as an elegant dish of breaded and fried baby lamb chops paired with lamb sweetbreads and tongue. -
11 Favorite d'artichaut
classic vegetable dish of artichoke stuffed with asparagus, covered with a cheese sauce, and browned.Alimentation Glossaire français-anglais > Favorite d'artichaut
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12 Foyot
classic sauce made of béarnaise with meat glaze. -
13 Française, à la
classic garnish of peas with lettuce, small white onions, and parsley. -
14 Gâteau opéra
classic almond sponge cake layered with coffee and chocolate butter cream and covered with a sheet of chocolate; seen in every pastry shop window. -
15 Gâteau Saint-Honoré
classic cake of choux puffs dipped in caramel and set atop a cream-filled choux crown on a pastry base.Alimentation Glossaire français-anglais > Gâteau Saint-Honoré
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16 Impériale, à l'
classic haute cuisine garnish of mussels, cockscombs, crayfish, and other extravagant ingredients. -
17 Mornay
classic cream sauce enriched with egg yolks and cheese. -
18 Pain de Gênes
classic almond sponge cake. -
19 Paris-Brest, gâteau
classic, large, crown-shaped choux pastry filled with praline butter cream and topped with chopped almonds.Alimentation Glossaire français-anglais > Paris-Brest, gâteau
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20 Plombière
classic dessert of vanilla ice cream, candied fruit, kirsch, and apricot jam.
См. также в других словарях:
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classic — [adj2] characteristic, regular prototypal, prototypical, representative, simple, standard, time honored, typical, usual, vintage; concepts 533,547 Ant. abnormal, irregular, uncharacteristic classic [n] model chef d’oeuvre, exemplar, magnum opus,… … New thesaurus
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Classic — Clas sic, n. 1. A work of acknowledged excellence and authority, or its author; originally used of Greek and Latin works or authors, but now applied to authors and works of a like character in any language. [1913 Webster] In is once raised him to … The Collaborative International Dictionary of English
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Classic FM — [Classic FM] a British national commercial radio station, begun in 1992 and broadcasting popular ↑classical music … Useful english dictionary