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Korean 1. All reviews lunch soups salad healthy food vegetarian and gluten free take away. Selected filters. Updating list Reviewed November 17, Nice place for fast and healthy food. Free download. Book file PDF easily for everyone and every device. This Book have some digital formats such us :paperbook, ebook, kindle, epub, fb2 and another formats. The Sillymarillion?follow site
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Paris latest Nice and romantic atmosphere, extensive selection of wines. Share your experiences!. Ratings and reviews! Translation of "tartar sauce" in French. Travelers who viewed Tartare also viewed. Recipes : Manger? Menu de navigation. Let the Truth Shine!
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Overall rating No ratings yet 0. Caviar d'aubergine: cold seasoned eggplant puree.
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Caviar du Puy: green lentils from Le Puy, in the Auvergne. Cebiche: seviche; generally raw fish marinated in lime juice and other seasonings. Cendre sous la : ash cooked by being buried in embers ; some cheeses made in wine-producing regions are aged in the ash of burned rootstocks. Cerf: stag, or male deer.
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Cerfeuil: chervil. Cerise: cherry. Cerise noire: black cherry. Cerneau: walnut meat. Cervelas: garlicky cured pork sausage; now also refers to fish and seafood sausage. Cervelle s : brain s , of calf or lamb.
Cervelle de canut: a soft, fresh herbed cheese known as silkworker's brains; specialty of Lyon. Chalutier: trawler; any flat fish caught with a trawl. Champignon: mushroom. Chanterelle: prized pale orange wild mushroom; also called girolle.
Bilingual Menu (French/English)
Chantilly: sweetened whipped cream. Chaource: soft and fruity cylindrical cow's-milk cheese, with a 50 percent fat content; takes its name from a village in Champagne. Chapeau: hat; small round loaf, topped with a little dough hat. Chapelure: bread crumbs. Chapon: capon, or castrated chicken. Chapon de mer: Mediterranean fish, in the rascasse or scorpion-fish family.
Charbon de bois, au: charcoal-grilled. Charentais: variety of sweet cantaloupe, or melon, originally from the Charentes, on the Atlantic coast. Also a potato variety. Charolais: area of Burgundy; light colored cattle producing high-quality beef ; also, firm white cylinder of cheese made with goat's or cow's milk, or a mixture of the two.
Chartreuse: dish of braised partridge and cabbage; also herb and spiced-based liqueur made by the Chartreuse monks in the Savoie. Chasseur: hunter; also, sauce with white wine, mushrooms, shallots, tomatoes, and herbs.
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Chaud e : hot or warm. Chaud-froid: hot-cold; cooked poultry dish served cold, usually covered with a cooked sauce, then with aspic. Chausson: a filled pastry turnover, sweet or savory.
Chemise, en: wrapped with pastry. Cheval: horse, horse meat. Cheveux d'ange: angel's hair; thin vermicelli pasta. Chevreau: young goat. Chevreuil: young roe buck or roe deer; venison. Chevrier: small, pale green, dried kidney-shaped bean, a type of flageolet. Chichi: doughnut-like, deep-fried bread spirals sprinkled with sugar; often sold from trucks at open-air markets; specialty of Provence and the Mediterranean.
Chicons du Nord: Belgian endive. Chiffonnade: shredded herbs and vegetables, usually green.