Royale - a thin custard cooled and cut into decorative shapes. Used to garnish soups primarily.
Rump Roast - a boneless cut from the leg.
Rusks - twice-toasted bread or cake.
Royale
A mixture of cream and eggs baked into a custard for garnishing a consomme and broth
Salami ...
a la Royale - Prepared in the royal style; typically a velouté sauce with truffles, served on poached fish or poultry.
a la Russe - Prepared in the Russian style with sour cream or beetroot or both are added.
trumpet royale mushroom Notes: This is a tasty, meaty mushroom. Substitutes: shiitake OR porcini
velvet foot mushroom
velvet stem mushroom ...
Royale (Fr.): A consommé garnish made of unsweetened custard cut into decorative shapes.
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Kir Royale - A cocktail of Champagne and cassis
Kiwano - A New Zealand fruit also known as a horned melon on account of its spiney skin
Kobe Beef - Kobe Beef is an alternative name for Wagyu Beef, the premium luxury beef from Japan ...
Daurade royale (Fr.): gilthead bream (Sparus aurata).
Day part: the time of day when a specific kind of meal is served. Breakfast, lunch and dinner are all day-parts. Most of the restaurant staff work one or two day parts.
Royale, a la A consumme garnish made of unsweetened custard. Also a poached fish or poultry in a veloute sauce (a white sauce of stock and cream thickened with butter and flour) with truffles.
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royale, made with Champagne.
cassoulet (Fr.) A stew of dried haricot beans baked with various meats
(usually pork and mutton), preserved goose or duck, onions, etc., in
an earthenware pot; from the Languedoc region.
castagna (It.) Chestnut.
daurade royale: gilthead bream Sparus aurata
débarrasser: to clear off the table
décanter: to decant (also a wine carafe is used to separate the sediment from older wines and fortified wines) ...
This is an Italian form of Charlotte Royale. In this dessert, triangles of sponge cake are placed in a bowl to form a shell for the filling.
It had been considered "royale" to the French. In India the people worship basil more highly than kings; it is regarded as a sacred herb dedicated to the gods Vishnu and Krishna.
Two of the most impressive (maybe pernickety) garnishes for consommés are Royales and Quenelles. Royales are firm savoury custards, cut into very small, fiddly, shapes and added to the consommé just before serving. Quenelles are dumplings! ...
Herbe royale (French)
Herbe sacrée (French)
Herb of Grace (English)
Herud (Tigrinya)
Heulbol (Dutch)
Heung ba maauh (Chinese [Cantonese])
Heung bohk hoh (Chinese [Cantonese])
Heung choi (Chinese [Cantonese])
Heung faa choi (Chinese [Cantonese]) ...
Soyer au champagne
Daiquiri royale
Rose prosecco cocktail
See all recipes for champagne cocktail (17) ...
Bellini Black Velvet Buck's Fizz Champagne Blues Champagne Classic Death in the Afternoon Kir Royale Mulled Claret Prince of Wales Rossini Sangrita (hot fruit punch used to chase Tequila) Sherry Eggnog Southern Champagne Spritzer Waltzing Matilda ...
"This is a simple and wonderful recipe! Use to make drinks, add to cakes, or make Lemon Mint Spritzers and Lemon Royales! Adapted from Food & Wine magazine(2002)"
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Ingredients: fresh lemon juice, sugar...
Also referred to as the King Eryngii, Eringii or Royal Trumpet and a trademarked variety known as Trumpet Royale, this mushroom receives some of its names from its shape.
The French tend to drink anise-based liquors, like Pastis and Pernod. Kir, a mixture of white wine and cassis is also popular, and for those who wish to be fancy, Kir Royale, a mix of champagne and cassis might be substituted.
Kir is a white wine that is flavored with a soupçon of cassis, usually served as an aperitif. When made with champagne, it's referred to as a kir royale.
Creamed Spinach Royale
Broccoli Cheddar Cornbread
Sweet Beau Monde Seasoning
Fajita Beef Salad
Jamaican Jerk Chicken
Grilled Peaches with Buttery Amaretto Baste
Tuna Tartine
Nancy's Granny's Peach Ice Cream
Southwestern Guac
Veal Stock ...
 See also: Cream, Vegetable, Wine, Flavor, An
  
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