- tourtière, or pâté à la
viande (pâté is c****erole or pie), is a pork pie that may also
contain chicken, hare and beef. Pâté à la
viande varies from region...
- Bündnerfleisch, also
known as Bindenfleisch,
Grisons Meat or
Viande des Grisons, is an air-dried meat that is
produced in the
canton of Graubünden, Switzerland...
-
Huggy Bear and Colm.[citation needed] In 1995 they
appeared on the De La
Viande Pour Le Disco? compilation,
released by
Banana Split. This rare limited...
- Meat
glaze (French:
glace de
viande) is a dark brown,
gelatinous flavouring agent used in food preparation. It is
obtained by
reducing brown stock through...
-
smoked meat,
Montreal smoked meat or
simply smoked meat in
Quebec (French:
viande fumée or even bœuf mariné:
Literally “marinated beef”) is a type of kosher-style...
- America. In Quebec,
sandwiches of
stewed ground beef such as pain à la
viande and pain fourré
gumbo are
usually served on hot dog buns. A
similar sandwich...
-
sauce include:
Albufera sauce: with
addition of meat glaze, or
glace de
viande Allemande sauce: by
adding a few
drops of
lemon juice, egg yolks, and cream...
-
Bushmeat is meat from
wildlife species that are
hunted for
human consumption.
Bushmeat represents a
primary source of
animal protein and a cash-earning...
-
Appenzeller Mostbröckli, Bündnerfleisch, Brési,
Carne secca ticinese, Tigets,
Viande séchée du
Valais Other meats:
Lammlidji (lamb),
Violini di
capra e camoscio...
- made by
reducing beef
stock to a
concentrated form (also
known as
Glace de
Viande) to
accompany a meat dish. It is
typically served with the
French dip sandwich...
