Dauphine
Croquettes made by combining potato puree with pastry dough, forming the mixture into balls and then rolling them in bread crumbs and deep-fried.
Dauphine - The name for little puffs made of potato puree, that are mixed with choux paste and deep fried.
Dauphinoise - The name of a potato gratin with lots of cream and garlic, all topped with Gruyere cheese.
Dauphine - Breaded and deep-fried potato balls
Delmonico steak - A tender, boneless cut of beef from the short loin
Demi-glace - A rich brown sauce made with espagnole, beef stock and Madeira or sherry ...
pommes dauphine : mashed potatoes mixed with chou pastry, shaped into balls & fried
pommes duchesse: mashed potatoes with butter, egg yolks, nutmeg garnish
pommes en robe: potatoes cooked with skins on ...
dauphine, a la (Fr.) Potato puree mixed with pate a choux and deep
fried in balls or piped shapes.
dauphinois (Fr.) Usually means with walnuts; potatoes a la dauphinoise
are sliced and baked with milk, egg yolk, nutmeg, Gruyere, and garlic.
dauphine: puréed potatoes that have been mixed with choux batter, rolled into a ball and deep fried (e.g., Sole dauphine, deep-fried fillets, garnished with champignons, ecrivisses, truffes, and quenelles) ...
A term applied to a traditional French potato dish from the Dauphine in Savoy region, near the Italian border.
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A method of braising meat, certain vegetables and some fish. Meat cooked en daube is braised in red-wine stock, well seasoned with herbs. A daube usually refers to a piece of beef cooked this way. Dauphine ...
dauphine (Fr.): mashed potatoes mixed with cboux pastry, shaped into small balls and fried.
dauphinoise (Fr.): a gratin of sliced potatoes, baked with milk and/or cream, garlic, cheese, and eggs.
 See also: Potato, Vegetables, Puree, Flavor, Wine
  
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