pâte bri·sée noun (\¦pätbrēˈzā, ¦pȧt-\): a rich pastry dough used esp. to make flaky tart shells
quiche lor·raine noun (often capitalized L \-lə-ˈrān, -lȯ-\ ): French, quiche of Lorraine
creme patissiere a la vanille noun : vanilla custard
pâte à choux noun (pronounced: [pɑt a ʃu]): a light pastry dough
Steak au poivre noun (French pronunciation: [stɛk‿o pwavʁ]): a French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked.
Pot de crème noun (pron.: /ˈpoʊdəˈkrɛm/ poh-də-krem): French dessert custard dating to the 17th century
No comments:
Post a Comment