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.
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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 A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
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| sauce Mornay
Language: French
Description: Sauce Mornay is a white béchamel sauce beaten with butter, grated Parmesan and Swiss cheese. It is thought that sauce Mornay was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, Lord of the Plessis Marly in the 1600s. He was a writer on protestant affairs and known as the protestant pope. It is said that he also invented sauce lyonnais, sauce chasseur and sauce porto.
Sauce based on béchamel sauce, with thanks to the unkown artist in Great Italian Cuisine by Luigi Carnacini |
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Gender: f
Ethnicity: French
Most frequent country: Widespread
See places: French food and cuisine
See foods and dishes: Parmigiano-Reggiano, sauce béchamel |