| slovo | definícia |
veloute
(encz) | veloute, n: |
Velout'e
(gcide) | Velout'e \Ve*lou`t['e]"\, n., or Sauce velout'e \Sauce
velout['e]\ [F. velout['e], lit., velvety.] (Cookery)
A white sauce or stock made by boiling down ham, veal, beef,
fowl, bouillon, etc., then adding soup stock, seasoning,
vegetables, and thickening, and again boiling and straining.
[Webster 1913 Suppl.] |
veloute
(wn) | veloute
n 1: white sauce made with stock instead of milk |
| | podobné slovo | definícia |
Sauce velout'e
(gcide) | Velout'e \Ve*lou`t['e]"\, n., or Sauce velout'e \Sauce
velout['e]\ [F. velout['e], lit., velvety.] (Cookery)
A white sauce or stock made by boiling down ham, veal, beef,
fowl, bouillon, etc., then adding soup stock, seasoning,
vegetables, and thickening, and again boiling and straining.
[Webster 1913 Suppl.] |
Velout'e
(gcide) | Velout'e \Ve*lou`t['e]"\, n., or Sauce velout'e \Sauce
velout['e]\ [F. velout['e], lit., velvety.] (Cookery)
A white sauce or stock made by boiling down ham, veal, beef,
fowl, bouillon, etc., then adding soup stock, seasoning,
vegetables, and thickening, and again boiling and straining.
[Webster 1913 Suppl.] |
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