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Rillette
Rillettes (, also , ) is a preservation method similar to confit where meat is seasoned then slow cooked submerged in fat and cooked at an extremely slow rate for several hours (4 to 10 hours). The meat is shredded and packed into sterile containers covered in fat. Rillettes are most commonly made with pork, but also made with other meats such as goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna, pike or salmon. Rillettes are best served at room temperature spread thickly on toasted bread. Sarthe (Le Mans), Tours, and Anjou, all in central France, are notable sources of rillettes. The term ''rillette'' can refer to the final product and its appearance when spread on sliced bread. Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Mans
Le Mans (, ) is a city in northwestern France on the Sarthe River where it meets the Huisne. Traditionally the capital of the province of Maine, it is now the capital of the Sarthe department and the seat of the Roman Catholic diocese of Le Mans. Le Mans is a part of the Pays de la Loire region. Its inhabitants are called ''Manceaux'' (male) and ''Mancelles'' (female). Since 1923, the city has hosted the 24 Hours of Le Mans, the world's oldest active endurance sports car race. History First mentioned by Claudius Ptolemy, the Roman city ''Vindinium'' was the capital of the Aulerci, a sub tribe of the Aedui. Le Mans is also known as ''Civitas Cenomanorum'' (City of the Cenomani), or ''Cenomanus''. Their city, seized by the Romans in 47 BC, was within the ancient Roman province of Gallia Lugdunensis. A 3rd-century amphitheatre is still visible. The '' thermae'' were demolished during the crisis of the third century when workers were mobilized to build the city's defe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tours
Tours ( , ) is one of the largest cities in the region of Centre-Val de Loire, France. It is the prefecture of the department of Indre-et-Loire. The commune of Tours had 136,463 inhabitants as of 2018 while the population of the whole metropolitan area was 516,973. Tours sits on the lower reaches of the Loire, between Orléans and the Atlantic coast. Formerly named Caesarodunum by its founder, Roman Emperor Augustus, it possesses one of the largest amphitheaters of the Roman Empire, the Tours Amphitheatre. Known for the Battle of Tours in 732 AD, it is a National Sanctuary with connections to the Merovingians and the Carolingians, with the Capetians making the kingdom's currency the Livre tournois. Saint Martin, Gregory of Tours and Alcuin were all from Tours. Tours was once part of Touraine, a former province of France. Tours was the first city of the silk industry. It was wanted by Louis XI, royal capital under the Valois Kings with its Loire castles and c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Editions Larousse
Edition may refer to: * Edition (book), a bibliographical term for a substantially similar set of copies * Edition (printmaking), a publishing term for a set print run * Edition (textual criticism), a particular version of a text * Edition Records, a British independent record label * "Edition", a song by Rex Orange County Alexander James O'Connor (born 4 May 1998), known professionally as Rex Orange County, is an English singer, multi-instrumentalist and songwriter. O'Connor rose to prominence in 2017 following multiple features on Tyler, the Creator's Grammy-no ... See also * Edition (publisher), a list of publishers * {{Disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin
Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the Roman Republic it became the dominant language in the Italian region and subsequently throughout the Roman Empire. Even after the fall of Western Rome, Latin remained the common language of international communication, science, scholarship and academia in Europe until well into the 18th century, when other regional vernaculars (including its own descendants, the Romance languages) supplanted it in common academic and political usage, and it eventually became a dead language in the modern linguistic definition. Latin is a highly inflected language, with three distinct genders (masculine, feminine, and neuter), six or seven noun cases (nominative, accusative, genitive, dative, ablative, and vocative), five declensions, four ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old French
Old French (, , ; Modern French: ) was the language spoken in most of the northern half of France from approximately the 8th to the 14th centuries. Rather than a unified language, Old French was a linkage of Romance dialects, mutually intelligible yet diverse, spoken in the northern half of France. These dialects came to be collectively known as the , contrasting with the in the south of France. The mid-14th century witnessed the emergence of Middle French, the language of the French Renaissance in the Île de France region; this dialect was a predecessor to Modern French. Other dialects of Old French evolved themselves into modern forms ( Poitevin-Saintongeais, Gallo, Norman, Picard, Walloon, etc.), each with its own linguistic features and history. The region where Old French was spoken natively roughly extended to the northern half of the Kingdom of France and its vassals (including parts of the Angevin Empire, which during the 12th century remained under Anglo-No ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cretons
In Quebec cuisine, (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French '' rillettes''. Cretons are usually served on toast as part of a traditional Quebec breakfast. It is not to be confused with "''fromage de tête''" (''tête fromagée'' in Quebec) or head cheese. Recipes Recipes vary, but traditional preparation involves covering 1–3 lbs of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mix of spices. The blend of spices varies from recipe to recipe, but nearly all include ground cloves. Other spices often used include cinnamon, allspice, ginger, nutmeg, and bay leaf. Some recipes include minced garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Departments Of France
In the administrative divisions of France, the department (french: département, ) is one of the three levels of government under the national level ("territorial collectivities"), between the administrative regions and the communes. Ninety-six departments are in metropolitan France, and five are overseas departments, which are also classified as overseas regions. Departments are further subdivided into 332 arrondissements, and these are divided into cantons. The last two levels of government have no autonomy; they are the basis of local organisation of police, fire departments and, sometimes, administration of elections. Each department is administered by an elected body called a departmental council ( ing. lur.. From 1800 to April 2015, these were called general councils ( ing. lur.. Each council has a president. Their main areas of responsibility include the management of a number of social and welfare allowances, of junior high school () buildings and technical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honoré De Balzac
Honoré de Balzac ( , more commonly , ; born Honoré Balzac;Jean-Louis Dega, La vie prodigieuse de Bernard-François Balssa, père d'Honoré de Balzac : Aux sources historiques de La Comédie humaine, Rodez, Subervie, 1998, 665 p. 20 May 1799 – 18 August 1850) was a French novelist and playwright. The novel sequence ''La Comédie humaine'', which presents a panorama of post-Napoleonic French life, is generally viewed as his '' magnum opus''. Owing to his keen observation of detail and unfiltered representation of society, Balzac is regarded as one of the founders of realism in European literature. He is renowned for his multi-faceted characters; even his lesser characters are complex, morally ambiguous and fully human. Inanimate objects are imbued with character as well; the city of Paris, a backdrop for much of his writing, takes on many human qualities. His writing influenced many famous writers, including the novelists Émile Zola, Charles Dickens, Marcel Proust, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toast Points
A toast point is a triangular slice of bread that has been toasted after the crusts have been cut off. Toast points are commonly served as a side dish or as part of an hors d'oeuvre or snack using ingredients such as caviar and rillettes. Toast points may be a part of a dish, as an accompaniment, and are also used as a garnish. See also * List of hors d'oeuvre This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a par ... References External links Recipe for toast points Toast dishes {{bread-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fondue
Fondue (, , ) is a Swiss melted cheese dish served in a communal pot ( ''caquelon'' or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s. Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, ''fondue au chocolat'', in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and ''fondue bourguignonne'', in which pieces of meat are cooked in hot oil or broth. Etymology The word ''fondue'' is the feminine passive past participle of the French verb 'to melt' used as a noun. It is first attested in French in 1735, in Vincent La Chapelle's ''Cuisinier moderne'',Vincent la Chapelle, ''Le cuisinier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassoulet
Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans (), originating in southern France. It is named after its traditional cooking vessel, the '' casserole'', a deep, round, earthenware pot with slanting sides. The dish is said to have originated in the town of Castelnaudary, and is particularly popular in the neighboring towns of Toulouse and Carcassonne. It is associated with the region once known as the province of Languedoc. An organization called The Grand Brotherhood of the Cassoulet of Castelnaudary (French: ''La Grande Confrérie du Cassoulet de Castelnaudary''), has organized competitions and fairs featuring cassoulet every year since 1999. Composition All cassoulets are made with white beans (French: ''haricots blancs'' or ''lingots''), duck or goose confit, sausages, and addit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
