Lyonnaise (à la)
À la lyonnaise describes various dishes, usually sautéed, characterised by the use of chopped onions, cooked in butter until golden and often finished off with vinegar and sprinkled with chopped parsley.
Lyonnaise, à la - "in the style of Lyons", literally, and usually featuring shredded fried onions as a garnish. Lyons is a city in central France famous for its cuisine.
...
Lyonnaise - A sauce of stock, wine and sautéed onions
M
Mariniere - Shellfish prepared with herbs and white wine ...
Lyonnaise Sauce - A classic French sauce preparation made with sautéed onions, white wine and demi-glace. The sauce is strained before being served with meats and sometime poultry.
Zunge - [German] tongue.
Zuppa - [Italian] soup.
Lyonnaise: Anything cooked this style contains onions as its main ingredient. Named after the French province: Lyon, which is famous for its onions
M
macaroons: sweet biscuits made of almonds, sugar, (coconut) and egg white ...
Lyonnaise - Lyons-style; with onions and usually butter, white wine, vinegar, and demi-glace.
M. Cooking Terms ...
Lyonnaise - A French term describing dishes prepared or garnish with onions or any dish prepared in the manner of Lyon, France.
M ...
Lyonnaise Potatoes: (French) Potatoes sliced and sautéed with onions.
Lyonnaise: cooked with onions in the Lyon's style.
Macaroon: a small cake made of egg white, sugar and ground almonds.
a la Lyonnaise (ah-la-lee-on-az) - In French the term means with onions or served with Lyonnaise sauce, which is made from onions, white wine, and a meat glaze.
lyonnaise (à la): in the style of Lyon, often garnished with onions
M
macédoine: diced mixed fruit or vegetables ...
Lyonnaise, à la - A French term for "in the manner of Lyons" Dishes include onions which have been cooked golden brown and seasoned with wine, garlic, and parsley.
...
à la lyonnaise [ly-uh-NAYZ; lee-oh-NEHZ]
Dish with fried shredded onion as a major ingredient. A French term for "in the manner of Lyons," a city in central France known for its excellent food.
Salade lyonnaise (Fr.): green salad with cubed bacon and soft-cooked eggs, often served with herring and anchovies, and/or sheep's feet and chicken livers; specialty of Lyon; also called saladier lyonnais.
Pommes Lyonnaise, Potatoes Lyonnaise
Can You Freeze Store-Bought Light Alfredo Sauce
Who is Ochef?
Cleaning Copper Bowls with Soda Crystals
Baking at 7,000 Feet/High Altitude
Fool-Proof Pie Crust
Publishing Your Cookbook ...
à la Lyonnaise: in the style of Lyons, refers to dishes garnished with fried onions (e.g., sauce Lyonnaise, demi-glace and reduced white wine, flavored with sautèed onions) ...
Brochette, derived from the word broche, meaning pointed tool, it is the French term for any skewered foods. Not to be confused with brochet as in Quenelles de brochet (mousseline of pike), a Lyonnaise classic served with sauce Nantua.
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: Onion, Vegetable, Sauce, Butter, Flavor
  
|
RSS
