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A classic sauce diable calls for simmering a minced shallot, a cup of dry white wine, sprig of thyme, bay leaf, 1/2 teaspoon of dry mustard until reduced by three-fourths, then adding 2 tablespoons of tomato puree, 1-1/4 cups demi-glaze, ...
Diable - A brown sauce with shallots, white wine, vinegar and herbs.
Diane - A peppery sauce flavored with game essence, with added butter and cream.
Dice - To cut into small cubes (smaller than 1/2 inch).
a la Diable (ah-la-dee-abla) - "Diable" is French for the devil or satan. The term means food served deviled or in the devil's style, usually served with a very sharp and hot seasoning.
diable: with a peppery (often mustard based) sauce
dieppoise: dieppe style, white wine, mussels, shrimp, mushrooms, cream
digestif: after-dinner drink - liqueur ...
a la diable
la diable [dee-AH-bl], diable sauce; highly spiced
a basic espagnole sauce with the addition of wine, vinegar, shallots and red or black pepper - served with broiled meat or poultry ...
diable, a la (Fr.) Deviled-food, usually meat or poultry, spiced with
grilled; sauce diable is demi-grace with white wine or vinegar and
cayenne pepper.
diablotins (Fr.) Cheese-flavored croutes or choux for garnishing soup.
À la diable (Fr.): "deviled" or in the "devil's style", usually served with a very sharp and hot seasoning.
à la diable: in the style of the devil, that is, spicy (sauce Espagnole, shallots, wine, vinegar and pepper--either black or cayenne)
à la Dubarry: applied to dishes garnished or prepared with cauliflower (e.g.
Some very picturesque names (German Teufelsdreck, French merde du diable, Czech čertovo lejno, Swedish dyvelstrck and Turkish şeytan tersi), all meaning more or less politely 'dung of devil', ...
History: Champagne was once called devil wine (vin diable). Not because of what it did to people, but for what it did to its casks. The wine would "blow out the barrels" in the monasteries when warm weather got fermentation well under way.
To add hot or spicy ingredients such as cayenne pepper, mustard or Tabasco sauce to a food. Sauce Diable is a classic French sauce made with demi-glace and Dijon mustard.
Dice ...
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This type of sugar is produced from grape or corn sugar. Also called "grape sugar" or "corn sugar." Diable Sauce ...
Diable Devilled.
Dice To cut food into small equal sized cubes.
Dorer To cook a food until it is a golden-brown colour.
Double De Mouton The two legs of mutton or lamb cooked whole and in one piece.
Douilles Piping tubes.
Common sauces in this group include Bordelaise, Chasseur, Chateaubriand, Diable, Diane, Estragon, Lyonnaise, Madère, Madeira, Moscovite, Mushroom, Piquante, Porto, Robert, Romaine, Tarragon, and Zingara.
 See also: Vegetables, Cooking, Flour, Vegetable, Cream
  
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