meat stock
121Steak au poivre — beefboxname=Beef Cuts caption= beefcut=Short Loin steaktype=Strip Steak footnotes=(also known as: New York strip steak, Kansas City strip steak, strip loin, shell steak, Delmonico, boneless loin, boneless club steak ): For the Chinese American… …
122Chasseur (sauce) — Sauce Chasseur, sometimes called hunter s sauce, is a small or compound brown sauce used in French cuisine. It is typically made using demi glace and espagnole as a base, and often consists of mushrooms, shallots, and white wine. It may also… …
123Kalguksu — Korean name Hangul 칼국수 …
124Sauce charcutière — Charcutière sauce is a compound French sauce consisting of a base of espagnole sauce with a flavouring of chopped gherkins. Its literal translation is sauce of the pork butcher. It is most frequently used with cuts of grilled or sautéed pork.[1]… …
125brown sauce — a simple sauce made from reduced meat stock; espagnole. Also called sauce espagnole. * * * …
126mulligatawny — /mul i geuh taw nee/, n. a curry flavored soup of East Indian origin, made with chicken or meat stock. [1775 85; < Tamil milakutannir lit., pepper water] * * * …
127marchand de vin sauce — noun A rich, buttery sauce made with red wine, meat stock, onions and other ingredients …
128aspic — 1. noun a dish in which ingredients are set into a gelatine, jelly like substance made from a meat stock or consommé. This is an aspics trail: and these fig leaves / Have slime upon them, such as the aspic leaves. 2. adjective aspish; relating to …
