- A
potée is a
French culinary term which, in general,
refers to any
preparation cooked in an
earthenware pot. More specifically, it
refers to a soup or...
- soup
Oille – a
French potée or soup
believed to be the
forerunner of pot-au-feu
composed of
various meats and vegetables.
Potée Ragout Ragout fin – its...
-
Gascony in the
historical cultural region of Occitania. It is
similar to
potée.
Among the
Gascons it may have some
connection to the time
under the Angevin...
-
Nancy Madeleine (small
traditional cake from
Commercy with
orange blossom)
Potée Lorraine Quiche Lorraine (traditional tart with bacon, eggs and cheese)...
-
consisting of sauer**** or cabbage, bacon,
mushroom and
onion or garlic.
Potée is a term in
French cuisine that
refers to
foods prepared in an earthenware...
- St. Paul
Street and
Calvert Street are a one-way pair of
streets in
Downtown Baltimore and
areas north. The streets,
which are part of
Maryland Route 2...
- what
developed as
various traditional dishes of the region, such as the
potée lorraine. The
Breux potato,
which takes its name from the
village of Breux...
-
Pindang Pira
caldo Piti
Plantain soup
Portable soup Pot
liquor Pottage Potée Powsowdie Pozole Prawn soup Prežganka
Psarosoupa Bourdeto Puchero Purée...
-
Pindang Pira
caldo Piti
Plantain soup
Portable soup Pot
liquor Pottage Potée Powsowdie Pozole Prawn soup Prežganka
Psarosoupa Bourdeto Puchero Purée...
- in the 19th and 20th century,
Jacques Lambert discusses "
potée roussie", "roussade", or "
potée à cul nu", also
called "cac****e" or "frigousse": potatoes...
