-
Soups (
Potages et Soups)".
Mastering the Art of
French Cooking. New York:
Alfred A. Knopf. pp. 42–43. LCCN 61012313 – via
Internet Archive. "
Potage Germiny...
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Pottage or
potage (/pɒˈ-, pəˈ-/, French: [potaʒ] ; from Old
French pottage 'food
cooked in a pot') is a term for a
thick soup or stew made by
boiling vegetables...
-
varieties are
higher in lysine. It is used
mainly in soups, stews, and
potages. It is the
primary ingredient of the
Italian dish
orzotto and one of the...
-
cookbooks give
recipes for a
simple l**** and
potato soup,
called potage Parmentier or
potage à la Parmentier.
Vichyssoise was the
invention of the chef Louis...
-
before the
potages and
sauced meats or, sometimes,
alongside them in a
large first service.
Roasted meats, fowl, game, and
additional potages follow, presented...
- "
Potage" is the
third episode of the
first season of the
psychological thriller–horror
series Hannibal. The
episode was
written by
David Fury,
Chris Brancato...
- of
dairy and eggs Crème liqueur, a
sweet liqueur Cream soups (French:
potages crèmes), such as crème
Ninon All
pages with
titles containing crème Cream...
-
Oxtail soup is a soup made with beef tails. The use of the word "ox" in this
context is a
legacy of nomenclature; no
specialized stock of beef animals...
-
Carrot soup (referred to in
French as
potage de Crécy,
potage Crécy,
potage à la Crécy, purée à la Crécy and crème à la Crécy) is a soup
prepared with...
- co****,
traditional peasant fare of
pease pottage (or
pease porridge),
Potage Saint-Germain, made of
fresh peas and
other fresh greens braised in light...
