A tureen is a serving dish for foods such as soups or stews.
Tureen may also refer to:
Forcemeat is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a gratin. Meats commonly used include pork, fish, seafood, game meats, poultry, game birds, veal, and pork livers. Pork fatback is preferred as a fat, as it has a somewhat neutral flavor.
Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs bolhir and abaissar.
Pâté is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices, wine and brandy.
A tureen is a serving dish for foods such as soups or stews, often shaped as a broad, deep, oval vessel with fixed handles and a low domed cover with a knob or handle. Over the centuries, tureens have appeared in many different forms: round, rectangular, or made into fanciful shapes such as animals or wildfowl. Tureens may be ceramic—either the glazed earthenware called faience, or porcelain—or silver, and customarily they stand on an undertray or platter made en suite.
Charcuterie is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
Fighting Foodons is a Japanese manga series written and illustrated by Naoto Tsushima and serialized in Comic BonBon in 1998. It was adapted into an anime television series which aired on NHK-BS2 satellite channel from December 11, 2001 to June 25, 2002. It also received two Game Boy Color video games released in 1999 in Japan, as well as a WonderSwan game.
Oxtail is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around 3.5 kilograms and is skinned and cut into shorter lengths for sale.
A garde manger is a cool, well-ventilated area where savory cold dishes are prepared and other foods are stored under refrigeration.
Souse may refer to:
Cheese is a dairy product usually made from the milk of cows, buffalo, goats or sheep.
Holloware or hollow-ware is tableware that forms a vessel or container of some kind, as opposed to flatware such as plates. Examples include sugar bowls, creamers, coffee pots, teapots, soup tureens, hot food covers, and jugs. It may be in pottery, metals such as silver, glass or plastic. It does not include cutlery or other metal utensils. Holloware is constructed for durability. It differs from some other silver-plated items, with thicker walls and more layers of silver plating.
The Box Tree is a restaurant located in Ilkley, West Yorkshire, England. Owned by Adam Frontal, Yorkshire businessman, who is operating the restaurant with an emphasis of remaining very current within the fine dining offering and experience. Current Executive Chef, Brayden Davies, has been leading the kitchen since the beginning of 2023, having worked at multiple Michelin star restaurants, growing its ever strong reputation and now currently offers a new tasting menu on a monthly basis. The Box Tree was previously operated by chef Simon Gueller and his wife, Rena, from 2005 to late 2022. Under their management the restaurant has been redecorated, although elements from the original owners of the restaurant remain. Reception by food critics has improved over the years; the restaurant held a single Michelin star until 2019 and three AA rosettes. A sister company is also run by the chef, called Box Tree Events.
A terrine, in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold in a bain-marie. Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin. They may also be cooked in a wide variety of non-pottery terrine moulds, such as stainless steel, aluminium, enameled cast iron, and ovenproof plastic.
Terrine may refer to:
A terrine is a glazed earthenware cooking dish with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast iron.
Chantilly porcelain is French soft-paste porcelain produced between 1730 and 1800 by the manufactory of Chantilly in Oise, France. The wares are usually divided into three periods, 1730–1751, 1751–1760, and a gradual decline from 1760 to 1800.
Ganache is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.
Henry Fane, of Wormsley near Watlington, Oxfordshire, was a British politician who sat in the House of Commons from 1757 to 1777.
Head cheese may refer to:
Christmas in France is a major annual celebration, as in most countries of the Christian world. Christmas is celebrated as a public holiday in France on December 25, concurring alongside other countries.