 Pork and chicken ham (jambonnette) | |
| Type | Charcuterie |
|---|---|
| Place of origin | France |
| Main ingredients | Pork and bacon |
A jambonnette [1] is a form of charcuterie composed of approximately equal parts of chopped pork and bacon enclosed in rind, moulded into a pear shape and cooked. [2] It may also refer to stuffed ham or poultry leg. [3]
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Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse in Paris in 1938.
A mirepoix is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a darkened brown mixture called pinçage. It is not sautéed or otherwise hard-cooked, because the intention is to sweeten the ingredients rather than caramelize them. It is a long-standing cooking technique in French cuisine.
A Mornay sauce is a béchamel sauce with shredded or grated cheese added. Some variations use different combinations of Gruyère, Emmental cheese, white cheddar or even Parmesan cheese. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese.
Pierre Athanase Larousse was a French grammarian, lexicographer and encyclopaedist. He published many of the outstanding educational and reference works of 19th-century France, including the 15 volume Grand dictionnaire universel du XIXe siècle.
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette.
Middle French is a historical division of the French language that covers the period from the 14th to the 16th century. It is a period of transition during which:
A profiterole, cream puff (US), or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups.
A cycling team is a group of cyclists who join a team or are acquired and train together to compete in bicycle races whether amateur or professional – and the supporting personnel. Cycling teams are most important in road bicycle racing, which is a team sport, but collaboration between team members is also important in track cycling and cyclo-cross.
Macedonia or macédoine is a salad composed of small pieces of fruit or vegetables. Fruit Macedonia is a fresh fruit salad and is a common dessert in Greece, Romania, Spain, France, Italy and South America. Vegetable Macedonia or Macédoine de légumes nowadays is usually a cold salad or hors d'oeuvre of diced vegetables, in France often including red beans. Macédoine de légumes is also a hot vegetable dish consisting of the same vegetables served with butter. Prepared macédoine, a mixture of diced vegetables and often peas, is often sold canned or frozen. It is sometimes mixed with mayonnaise combined with aspic stock, making it similar to Russian salad.
An éclair is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard, whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob. A similar pastry in a round rather than oblong shape is called a Religieuse.
Le Petit Larousse Illustré, commonly known simply as Le Petit Larousse, is a French-language encyclopedic dictionary published by Éditions Larousse. It first appeared in 1905 and was edited by Claude Augé, following Augé's Dictionnaire complet illustré (1889). The one-volume work has two main sections: a dictionary featuring common words and an encyclopedia of proper nouns. Le Petit Larousse 2007 includes 150,000 definitions and 5,000 illustrations. A Spanish-version El Pequeño Larousse Ilustrado and an Italian version Il Piccolo Rizzoli Larousse have also been published.
Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.
A gougère, in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients.
A croustade is a French culinary term meaning a crust or pie-crust of any type. They are usually made of flaky pastry or puff pastry, but there are also bread croustades, potato croustades, rice, semolina and vermicelli croustades, among others.
Ratatouille, Occitan: ratatolha[ʀataˈtuʎɔ](listen), is a French Provençal dish of stewed vegetables, originating in Nice, and sometimes referred to as ratatouille niçoise. Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum, and some combination of leafy green herbs common to the region.
Éditions Larousse is a French publishing house specialising in reference works such as dictionaries. It was founded by Pierre Larousse and its best-known work is the Petit Larousse.
Opera cake is a French cake. It is made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee French buttercream, and covered in a chocolate glaze. Its namesake originates from the layers resembling the levels of an opera house.
Helena Fourment with Children is a c.1636 painting by Peter Paul Rubens, showing his second wife Helena Fourment with their son Frans in her arms and their daughter Clara Johanna standing to their left. It was acquired by Louis XVI of France in 1784 and is now in the Louvre Museum in Paris.
Maxime Moses Alexandre (1899-1976) was a French poet associated with Surrealism.
