22 Übersetzungen
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- Sauce Espagnole {f} <Sc. Espagnole> = espagnole sauce
- L'auberge espagnole = Pot Luck [UK, Canada] / L'Auberge espagnole / The Spanish Apartment [USA] [Cédric Klapisch]
- Sauce {f} = sauce
- weiße Sauce {f} = white sauce
- Bordelaiser Sauce {f} = bordelaise sauce
- Bordelaiser Sauce {f} = Bordelaise sauce
- Sauce Tatar {f} = tatar sauce
- Alfredo-Sauce {f} = Alfredo Sauce [also: alfredo sauce]
- Sauce bolognese {f} = bolognaise (sauce) [Br.]
- Sauce ravigote {f} = ravigote sauce
- Genfer Sauce {f} = Geneva sauce
- Holländische Sauce {f} = hollandaise (sauce)
- Sauce bolognese {f} = bolognese (sauce)
- Sauce mousseline {f} = (sauce) mousseline
- Malteser Sauce {f} = Maltese sauce
- scharfe Sauce {f} = hot sauce
- Sauce hollandaise {f} = sauce hollandaise
- Chantilly-Sauce {f} = chantilly sauce
- Sauce hollandaise {f} = hollandaise sauce
- Sauce béarnaise {f} = béarnaise sauce
- Sauce hollandaise {f} = hollandaise
alle anzeigen ...Anwendungsbeispiele Englisch
- It is typically made using demi-glace or espagnole sauce (among the five mother sauces) as a base, and often includes mushrooms and shallots.
- Though not as quickly prepared as some other sauces, its basic method is the same as most other derivatives of espagnole sauce.
- Espagnole sauce (...) is a basic brown sauce, and is one of Auguste Escoffier's mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today.
- Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce.
- Eliza Acton lists among the entremets (which she calls "second-course dishes") many dishes, both sweet and savoury: small fruit-filled vol-au-vents with apricots, plums and peaches; a coconut cheesecake attributed to Jamaican origins; jam filled puff pastries; pie varieties like mince pie and pudding pie; pan-fried "potato ribbons"; different types of croquettes; sea kale and spinach, with gravy and sippets; sugar-glazed carrots braised in cream; poached eggs in Espagnole sauce; asparagus tips or green peas with creamy roux; green beans with lemon-butter sauce; turnips in "thick white sauce"; and a wide range of dessert compotes, sweet puddings, molded "fancy jellies" and cakes.
© dict.cc English-German dictionary 2024
Enthält Übersetzungen von der TU Chemnitz sowie aus Mr Honey's Business Dictionary (nur Englisch/Deutsch).
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