Tonight, I made kabocha squash potage, veggie stir fry and rice.
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Food suppliers include Deliciously Ella, Farmstand, We Grill, Potage and Maple & Fitz.
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The same golden rule of flatulence applies with: potage, velouté, and broth.
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James Stewart; Miss Olivia de Havilland), the food served (suckling pig; potage Saint-Germain) and the movies screened (on Jan.
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I wanted to make a potage, but being a millennial who can scarcely operate a can opener, I did not have the skills nor the utensils to cook.
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Now, it's nothing to do with potage or snails, but I liked Carina del Valle Schorske's restless history of Washington Heights, "The Ladder Up," in Virginia Quarterly Review.
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If I make the potage, I'll follow the lead of the Canadian chefs Fred Morin and David McMillan, who make their VGE with canned beef consommé, canned truffles and canned foie gras.
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Potage Crécy soup Carrot soup (Potage de Crécy, Potage Crécy, et al.) is a dish in French cuisine, and has been described as a "classic" and "famous" dish in the country's cuisine. Potage is a variety of soups that have a thick consistency. Potage Crécy is named after Crécy-en-Ponthieu, a commune in Northern France that has been purported to produce carrots with the best flavor within the country. In French cuisine, Crécy soup is typically prepared with rice, which can also be served as a side dish.
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As with wurst ("sausage") in the name, Hanswurst, the figure of fun in 18th century German travelling theatres, or potage ("soup") in the name, Jean Potage, its French equivalent, the name refers to the everyday fare of the common people as opposed to the fine food of court society. Pickelhering is thus a servant figure in contrast to the high-ranking characters of the Haupt-und-Staatsaktions , the German dramas performed by such theatres.Haupt- und Staatsaktion at oxfordreference.com. Retrieved 26 May 2020.
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Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.The Academie Française Dictionary defines a bisque as: BISQUE n. Potage fait d'un coulis de crustacés. Une bisque de homard, d'écrevisses.
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African ghost crabs are edible, but are too small to be eaten in the usual way. Like tufted ghost crabs, they can be cooked in a crab soup known as potage au tourlourou, but they are rarely caught for human consumption.
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Soupe DuBarry (Potage DuBarry or Velouté DuBarry or Crème DuBarry) is a French soup made from cauliflower, potatoes, and stock (traditionally veal stock). The addition of milk makes it a velouté; the addition of cream and an egg-yolk makes it a crème.
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Last accessed May 2015 via British Newspaper Archive. Bobby's of Queens Road (Bristol) advertised "Potage Brown Windsor" (under the "soup" heading) on its menu dated 13 February 1931.Western Daily Press, Bristol, 13 February 1931. Page 9, advertisement for Bobby's of Queens Road left column.
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Vegetable soup dates to ancient history. A 5th-century Roman cookbook included a recipe for "a forerunner of onion soup." "Broth" is mentioned by approximately the year 1000 and "potage" by the 1400s. Clifford Wright has stated that cabbage soup was important in medieval Italian cuisine.
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There are two special menu items that brings the denizens of Mory's back to the carved wooden tables and the walls covered with trophies of the past. They are Baker Soup, a potage heavy on tomato, curry, and cream and topped with croutons; and The Rabbit, a version of Welsh rabbit.
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Ribollita is a famous Tuscan bread soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes, and onion. Its name means "reboiled". Like most Tuscan cuisine, the soup has peasant origins.
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Luke, chap. 4] (London : Edward Whitchurche, 1548) "th'enherytaunce of the elder brother solde for a messe of potage". It can be found here and there throughout the sixteenth century, e.g. in Johan Carion's Thre bokes of cronicles (1550)The thre bokes of cronicles, whyche Iohn Carion ... gathered wyth great diligence of the beste authours (London, 1550).
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Diat was born in 1885 in Bourbon-l'Archambault/Montmarault, France, where his father managed a shoe store. During the summer, when Diat and his siblings desired a cold snack, Diat's mother Annette often poured milk into leftover potato-and-leek soup (potage bonne femme). At age five, Diat learned to cook. At age eight, he awoke early before school to cook soup.
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Taro root is consumed in the south of Spain. Taro has remained popular in the Canary Islands. In the Canary Islands it is known as ñame and is often used in thick vegetable stews, like potaje de berros (cress potage). Taro is called ñame (which normally designates yams) in Canarian Spanish and is a common crop in the Autonomous Community of the Canary Islands (Canary Islands, Spain).
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Weinzaepflen spent her childhood in Alsace and the Central African Republic, studied literature in Strasbourg and lives in Paris since 1977. She made many trips to the Middle East (Turkey, Afghanistan, Iran, Pakistan) which, like Africa, permeate her books. With Christiane Veschambre, she created and co-directs the literary magazine Land (1981-1984). In 1986, birth of his daughter Fanny whose father is the painter Michel Potage.
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But it too came to mean a "figgy" dish, involving cooked figs, boiled in wine or otherwise. A turn of the 15th century herbal has a recipe for figee: has the recipe under the name "fignade" on page 42. Richard Warner's has it under the name "fyge to potage". Mrs Beeton's Book of Household Management contains two different recipes for fig pudding that use suet, numbers 1275 and 1276.
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Yam porridge (or yam pottage) is an Igbo dish known as awaị. The yam is very important to the Igbo as the staple crop. It is known for its resiliency (a yam can remain fully edible for six months without refrigeration), but it can also be very versatile in terms of its incorporation into different dishes. Yams can be fried, roasted, boiled, or made into a potage with tomatoes and herbs.
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Crécy-en-Ponthieu is best known as the site of the Battle of Crécy in 1346, one of the earliest and most important battles of the Hundred Years' War. There are other significant historical links. The Chausée Brunehaut, which passed within two miles (3.2 km) of the town, is the Roman road from Paris and Amiens to Boulogne, and is still visible and walkable today. The town lends its name to a popular carrot soup known as potage Crécy.
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The Closet Opened begins with a section (pages 1 to 103) on brewing soft and alcoholic drinks. There are many recipes for mead and metheglin, and some for ale, cider, and wines from fruits including cherry and strawberry. It then provides recipes for "sallets", eggs, potage, meat pie and meat and vegetable pasties, cooked and prepared meats, syllabub, cakes, pies, puddings and other desserts. The book ends with recipes for jellies, marmalade, quince paste, jams and syrups.
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125"Potage à la purée de marrons", recipe in André Viard, Le cuisinier impérial, Paris, 1806, p. 14"Rump with Chestnuts", recipe in "A Lady", Domestic economy, and cookery, for rich and poor, London, 1827, p. 323 However, these dishes are not desserts, and are not served with whipped cream. Even a Swiss or German recipe of whole chestnuts cooked with cream and butter and seasoned with cinnamon is treated as a savory dish in 1844.
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The word profiterole (also spelled prophitrole, profitrolle, profiterolle) has existed in English since 1604, borrowed from French. The original meaning in both English and French is unclear, but later it came to mean a kind of roll "baked under the ashes". A 17th-century French recipe for a Potage de profiteolles or profiterolles describes a soup of dried small breads (presumably the profiteroles) simmered in almond broth and garnished with coxscombs, truffles, and so on.Alfred Franklin, La vie privée d'autrefois.
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Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise (3 mm × 3 mm × 3 mm). The first known use of the term in print is in François Massialot's Le Cuisinier Royal et Bourgeois (1722 edition). The origin of the term is uncertain, but may derive from the proper name Jules or Julien. A potage julienne is composed of carrots, beets, leeks, celery, lettuce, sorrel, and chervil cut in strips a half-ligne in thickness and about eight or ten lignes in length.
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"Potage" is the third episode of the first season of the psychological thriller–horror series Hannibal. The episode was written by David Fury, Chris Brancato and Bryan Fuller from a story by Fury, and directed by David Slade. It was first broadcast on April 18, 2013, on NBC. The series is based on characters and elements appearing in Thomas Harris' novels Red Dragon and Hannibal, with focus on the relationship between FBI special investigator Will Graham (Hugh Dancy) and Dr. Hannibal Lecter (Mads Mikkelsen), a forensic psychiatrist destined to become Graham's most cunning enemy.
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A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles.
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He imitated Petrarch, Ariosto, Sannazaro, and still more closely the minor Italian poets, and in 1604 a number of his plagiarisms were exposed in the Rencontres des Muses de France et d'Italie. As a sonneteer he showed much grace and sweetness, and English poets borrowed freely from him. In his old age Desportes acknowledged his ecclesiastical preferment by a translation of the Psalms remembered chiefly for the brutal mot of Malherbe: "Votre potage vaut mieux que vos psaumes." He published in 1573 an edition of his works including Diane, Les Amours d'Hippolyte, Elegies, Bergeries, Œuvres chrêtiennes, etc.
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" Molly Eichel of The A.V. Club gave the episode an "B" and wrote, "Is evil hereditary? Could Abigail Hobbs have caught crazy from her murderous father? That's an assumption — made by Jack Crawford, Abigail's neighbors, the relatives of a possible victim, even Abigail herself — but if Abigail has inherited a nasty case of nuts, what does that make Will Graham? The irony inherent in 'Potage' is that those who think they are the ones capable of real harm, who have caught it from others, are damaged by circumstance, but it's the sanest-seeming among them, Hannibal Lecter, who is the one harboring the true demons.
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He called it Calf's Feet Soup, a la Windsor (or Potage a la Windsor) and it was made from calf's feet or oxtail consomme creating a thick gelatine body,Before gelatin became widely available as a commercial product, the best gelatin for use in soups and deserts was derived from boiling calves' feet. and includes white wine and cream, chicken and noodles – it is a white soup. The Modern Cook was an influential guide- book for Victorian women who wanted to emulate the Queen, it was a cooking bible in many households ensuring its currency at home and in upper-end restaurants. Contrary to beliefs that Queen Victoria ate the soup frequently, it rarely appeared on the Royal menus, and never as a "brown" soup.
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Pommes AnnaTournedos Rossini The most famous dish attributed to Dugléré is almost certainly Pommes Anna. Other dishes created by Dugléré include Potage Germiny, a sorrel soup created for Charles Lebègue, Comte de Germiny, governor of the Bank of France, Poularde Albufera, dedicated to Maréchal Suchet, Duke of Albufera, Soufflé à l'anglaise,In response to an inquiry, Restaurant de la Tour d'Argent, the current trustees of Dugleré's papers, replied that he left no record of the ingredients in this dish. Sole Dugléré and Culotte de bœuf Salomon, (dedicated to Salomon de Rothschild) and Barbue à la Dugléré (brill in tomato and parsley sauce).Mrs De Salis (1898) The Housewife's Referee, Hutchinson & Co., digitized by Google He is also credited with inventing Tournedos Rossini, but this dish has also been credited to both Escoffier as well as Carême (although not the title itself).
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The stages of the meal underwent several significant changes between the mid-16th and mid-17th century, and notably, the entrée became the second stage of the meal, and potage became the first. At this point, the term "entrée" had lost its literal meaning and had come to refer to a certain type of dish, unrelated to its place in the meal. The cookbooks and dictionaries of the 17th and 18th centuries rarely discuss directly the composition of the dishes for each stage of the meal, though they routinely designate recipes or include lists of dishes appropriate to each stage. Nevertheless, entrées and the dishes of the other stages of the meal can be distinguished from each other by certain characteristics, such as their ingredients, cooking methods, and serving temperature. In the 17th, 18th, and 19th centuries, entrées, on meat days, included most butchers’ meats (but not ham), suckling pig, fowl, furred and feathered game, and offal.
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They were committed broadly to the abolition of corruption within the parliamentary and judicial process, toleration of religious differences, the translation of law into the common tongue and, arguably, something that could be considered democracy in its modern form – arguably the first time contemporary democratic ideas had been formally framed and adopted by a political movement. The Levellers have been seen as having undemocratic tendencies by some as they excluded household servants and those dependent upon charitable handouts from suffrage as Levellers feared that poor, dependent men would simply vote as their masters wished. It would also have excluded women; most adult women were married and, as wives, were legally and financially dependent on their husbands. Some Levellers like Lilburne argued that the English Common law, particularly the Magna Carta, was the foundation of English rights and liberties, but others, like William Walwyn, compared the Magna Carta to a "mess of potage".
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