garniture (gahr-nih-TEUR) - French word for garnish. A garniture becomes part of the dish and is eaten with it.
Garnitures - Garnishes
Gâteau - [French] cake
Gazpacho - A cold spicy vegetable soup served throughout all of the Spanish countries.
Garniture: French for garnish, something edible added to a finished dish for eye appeal, flavor, and often-textural contrast e.g.. Croutons added to a bowl of soup. A garniture becomes part of the dish and is eaten with it.
and for fancy display garniture.
garganelli (It.) Homemade macaroni made with egg pasta, rolled with
a comb like tool.
Garibaldi In classic cuisine, a demi-grace sauce seasoned with
mustard, cayenne, garlic, and anchovy butter.
Garniture (Fr.): garnish.
Gasconnade (Fr.): roast leg of lamb with garlic and anchovies; specialty of the southwest.
Hard boiled, yolks mixed in Creole garniture, baked, served with rice.
a point
Of meat, medium cooked ...
À la Nage - Cooking à la nage means poaching food, usually seafood, in a court bouillon and serving the court bouillon and the vegetables around the food as part the garniture.
 See also: Glaze, Vegetable, Sugar, Cream, Syrup
  
|
RSS
