- pronunciation: [ˈbʏntnɐˌflaɪʃ] ), also
known as Bindenfleisch,
Grisons Meat or
Viande des
Grisons (French pronunciation: [vjɑ̃d de ɡʁizɔ̃]), is an air-dried meat...
-
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...
- 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...
-
Bushmeat is meat from
wildlife species that are
hunted for
human consumption.
Bushmeat represents a
primary source of
animal protein and a cash-earning...
-
enseignant la manière de bien
apprester et ****aisonner
toutes sortes de
viandes... légumes,... par le
sieur de La Varenne,... (in French). Kurlansky, Mark...
- 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...
-
brandname is Charal. The
company was
founded as Société
commerciale des
viandes by Jean-Paul
Bigard in 1968. It
became known as
Groupe Bigard six years...
- Marché de La
Viande is a
market in Nouakchott, Mauritania. It is
located just to the
southwest of
Mosque Ould Abas.
Google Maps (Map). Google. 18°5′0″N...
-
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...
-
Sauce Foyot (also
called Valois) is béarnaise with meat
glaze (glace de
viande) added.
Sauce Paloise uses mint
instead of tarragon. Food
portal List of...
