Explore: Cuisine (sauce À Salade)

Salade niçoise (French pronunciation: [salad niswaz]; Occitan: salada niçarda, pronounced [saˈlaðo niˈsaɾðo], or salada nissarda in the Niçard dialect)

in a white sauce, and typically served with fries. Boulets à la Liégeoise/Luikse balletjes: two big meatballs in a sweet and sour sauce called sauce lapin

contribution to the refinement of French cuisine. The basis for his style of cooking was his sauces, which he named mother sauces. Often referred to as fonds, meaning

Tripoux (tripe 'parcels' in a savoury sauce) Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese) Salade Aveyronaise (lettuce, tomato

ISBN 978-2-83-071222-3. Paré, Jean (1999). Grands succès: trempettes tartinades et sauces à salade. Edmonton: Recipe Factory. Smith, Delia (1989). Delia Smith's Complete

Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates

cream sauce and run under the salamander grill. Tacos lyonnais, fast food dish invented in the early 2000s Bugnes Praline rose French cuisine European

d’Alsace Salade Aïda Asperges d’Argenteuil Sauce Mousseline Buisson d’Ecrevisses à la Nage Crêpes Flambées au Grand Marnier Ananas Givré à l’Orientale

cuisine of the Operakällaren restaurant, Paul Edmond Malaise, for the 25th anniversary of the accession of King Oscar II to the throne. Choron sauce that

Ventoux, Provence Niçoise (olive), Olive de Nice and Salade niçoise — the city of Nice Poire à la Beaujolaise — pear recipe named after the historical