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fish in parsley sauce

См. также в других словарях:

  • Sauce vierge — (French, literally virgin sauce ) is a French sauce made from olive oil, lemon juice, chopped tomatoes, and chopped basil. Frequently, crushed coriander seed is added, and variations may include the addition of other herbs such as chervil, chives …   Wikipedia

  • Sauce gribiche — is a mayonnaise style cold sauce made by emulsifying hard boiled egg yolks and mustard with a neutral oil like canola or grapeseed. It is finished with chopped pickles, capers, parsley, chervil and tarragon. It also includes hard boiled egg… …   Wikipedia

  • Fish farming — Intensive koi aquaculture facility in Israel Fish farming is the principal form of aquaculture, while other methods may fall under mariculture. Fish farming involves raising fish commercially in tanks or enclosures, usually for food. A facility… …   Wikipedia

  • vinaigrette sauce — noun : a sauce made typically of vinegar, oil, onions, parsley, and herbs and used especially on cold meats or fish * * * a tart sauce of oil, vinegar, and seasonings, sometimes including chopped capers, pickles, etc., usually served cold with… …   Useful english dictionary

  • tartar sauce — noun mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard cooked egg; sauce for seafood especially fried fish • Syn: ↑tartare sauce • Hypernyms: ↑sauce …   Useful english dictionary

  • tartare sauce — noun mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard cooked egg; sauce for seafood especially fried fish • Syn: ↑tartar sauce • Hypernyms: ↑sauce …   Useful english dictionary

  • Meuniere sauce — Sole meunière with shrimp Meunière (pronounced /mɜrniˈɛər/ (UK) or /mʌnˈjɛər/ (US), French [mønjɛːʁ])[1] refers to both a …   Wikipedia

  • Green sauce — is the name of several different sauces containing mainly herbs, namely the Italian salsa verde , the French sauce verte , and the German Grüne Soße or Frankfurter Grie Soß (Frankfurt dialect). History The basic recipe is probably from the Near… …   Wikipedia

  • Velouté sauce — A velouté sauce, along with Allemande, Béchamel, and Espagnole, is one of the original 4 mother sauces of French cuisine created by Antonin Carême in the 19th century. (French chef August Escoffier would later classify tomato, mayonnaise, and… …   Wikipedia

  • Tomato sauce — This article is about the sauces often used with pasta. In some countries, tomato sauce is also used to refer to the condiment ketchup. A tomato sauce is any of a very large number of sauces made primarily out of tomatoes, usually to be served as …   Wikipedia

  • Mole (sauce) — Molé redirects here. For the French statesman, see Louis Mathieu Molé. Chicken in a red mole sauce Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, sauce or concoction ) is the generic name for a number of …   Wikipedia

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