bechamel
111bé|cha|mel — «BAY shah MEHL», noun, or béchamel sauce, a kind of creamy, white sauce, made of flour, butter, and rich milk, to which egg yolk, lemon juice, and sometimes parsley, and mushrooms are added. It is sometimes also written on menus and in cookbooks… …
112French cuisine — Basil salmon terrine Foie gras …
113Welsh rarebit — Welsh rarebit, Welsh rabbit, or more infrequently, rarebit is traditionally a savory sauce made from a mixture of cheese and various other ingredients and served hot over toasted bread. The term Welsh rarebit refers to a dish most commonly served …
114List of eponyms — An eponym is a person (real or fictitious) from whom something is said to take its name. The word is back formed from eponymous , from the Greek eponymos meaning giving name . NOTOC Here is a list of eponyms:A B C D E F G H I–J K L–ZA* Achilles,… …
115Taverna — refers to a small restaurant serving Greek cuisine, not to be confused with tavern . The Greek word is ταβέρνα and is originally derived from the Latin word taberna ( shed or hut , from tabula board , possibly by dissimilation from traberna ,… …
116Eggs Sardou — is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine s, where Eggs Sardou was invented, and Brennan s.… …
117Neapolitan cuisine — This article is part of the series …
118Italian Argentine — Infobox Ethnic group group = flagicon|Italy Italian Argentine flagicon|Argentina Italo Argentino caption = Notable Italian Argentines Carlos Pellegrini·Arturo Frondizi·Ástor Piazzolla Luciana Pedraza·Lionel Messi·Gabriela Sabatini poptime = 20 25 …
119Schinkenfleckerl — sind eine typische Spezialität der österreichischen und böhmischen Küche. Eine wichtige Zutat sind die im österreichisch tschechischen Kulturraum verbreiteten quadratischen Fleckerln. Erstmals wurden die mit Schinken vermengten Fleckerl Mitte des …
120Cuisine Française — ██████████ …
