veloute उदाहरण वाक्य

Shire banished the bechamel, replacing it with a much smaller quantity of a much lighter veloute, substituted fresh red peppers for the pimentos, and added a healthy slug of brandy.
The recipe for bercy sauce, the classic French shallot-and-wine sauce, includes fish veloute sauce but doesn't tell you what it is or how to make it.
The starters include either pumpkin veloute with truffle shavings, which give the creamy soup a decadent edge, or eggs softly scrambled with truffles, my choice for swooning over their rich, intoxicating flavor.
Then again, a fillet of fogas fish with a veloute sauce ( creamy, starch-thickened fish stock ) has such an honest flavor and feels like an emissary from the golden age of continental restaurants.
Accessorized with white truffles, a simple chicken breast comes swathed in an insolently retrograde Albufera sauce, a chicken veloute that Ducasse has quietly upgraded with foie gras butter and a blend of Madeira, Cognac and port.

After dinner _ tastes of caviar, foie gras and oyster veloute and a main course of rack of lamb served with roasted artichoke and pepper ragout, followed by a green salad and chocolate and champagne dessert _ guests were bused to the Mall.
My dinner began with a dish of silky sweetbreads-and-spinach ravioli in a deep, rich veloute of local mushrooms, followed by seared scallops from Iles de Mingan in northern Quebec, dressed up in a salsa of mango and papaya.
The diner who orders the sublime veloute of mussels, sweetened with carrot and spiced precisely with a few specks of cumin, must forgo the sea scallop ceviche in a clean, bracing oyster-water nage touched with horseradish, lime and sea urchin.
By Janet Fletcher c . 1999 The San Francisco Chronicle SAN FRANCISCO _ SECRETS-Soup _ Roland Passot, chef at La Folie in San Francisco makes a Leek and Corn Veloute with Rock Shrimp that is amazing for its simplicity and for its full-rich flavors.
RECOMMENDED DISHES : Pheasant veloute, scallops and caviar in watercress vichyssoise, foie gras on lentils, venison medallion Rossini style, duckling with rouennaise sauce, canneloni with cepe marmalade, pan-glazed scallops with pumpkin chutney and white truffles, baba au rhum, raspberry and pistachio napoleon.