WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
|
| sauce Bercy
Language: French
Description: A sauce based on stock, thickened with flour and butter and flavoured with bone marrow, red or white wine and shallots, finished with butter and chopped parsley. It is served with fish dishes. One of the classic sauces.
| Sauces based on velouté, with thanks to the unkown artist in Great Italian Cuisine by Luigi Carnacini |
|
Gender: f
Ethnicity: French
Most frequent country: Widespread
Also known as: sauce à l'échalote
See places: French food and cuisine, Bercy
See drinks, wines etc: Vin de Bercy
|