Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Espagnole_sauce> ?p ?o. }
Showing items 1 to 41 of
41
with 100 items per page.
- Espagnole_sauce abstract "In cooking, espagnole sauce (French pronunciation: [ɛspaɲɔl]) is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking. In the late 19th century, Escoffier codified the recipe, which is still followed today.Espagnole has a strong taste and is rarely used directly on food. As a mother sauce, however, it serves as the starting point for many derivatives, such as Sauce Africaine, Sauce Bigarade, Sauce Bourguignonne, Sauce aux Champignons, Sauce charcutière, Sauce Chasseur, Sauce Chevreuil and Demi-glace. There are hundreds of other derivatives in the classical French repertoire.Escoffier included a recipe for a Lenten espagnole sauce, using fish stock and mushrooms in Le Guide culinaire but doubted its necessity.".
- Espagnole_sauce thumbnail Sauce_Spagnole-09.JPG?width=300.
- Espagnole_sauce wikiPageExternalLink lookup?num=930.
- Espagnole_sauce wikiPageExternalLink 0,,FOOD_9936_10351,00.html.
- Espagnole_sauce wikiPageExternalLink www.kettners.com.
- Espagnole_sauce wikiPageID "9929".
- Espagnole_sauce wikiPageRevisionID "600493928".
- Espagnole_sauce hasPhotoCollection Espagnole_sauce.
- Espagnole_sauce subject Category:Brown_sauces.
- Espagnole_sauce subject Category:French_sauces.
- Espagnole_sauce subject Category:Mother_sauces.
- Espagnole_sauce type BrownSauce107836456.
- Espagnole_sauce type BrownSauces.
- Espagnole_sauce type Condiment107810907.
- Espagnole_sauce type Flavorer107809368.
- Espagnole_sauce type Food100021265.
- Espagnole_sauce type Foodstuff107566340.
- Espagnole_sauce type Ingredient107809096.
- Espagnole_sauce type Matter100020827.
- Espagnole_sauce type MotherSauces.
- Espagnole_sauce type PhysicalEntity100001930.
- Espagnole_sauce type Sauce107829412.
- Espagnole_sauce type Substance100020090.
- Espagnole_sauce comment "In cooking, espagnole sauce (French pronunciation: [ɛspaɲɔl]) is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking. In the late 19th century, Escoffier codified the recipe, which is still followed today.Espagnole has a strong taste and is rarely used directly on food.".
- Espagnole_sauce label "Espagnole sauce".
- Espagnole_sauce label "Molho espanhol".
- Espagnole_sauce label "Salsa española".
- Espagnole_sauce label "Sauce espagnole".
- Espagnole_sauce label "エスパニョールソース".
- Espagnole_sauce sameAs Salsa_española.
- Espagnole_sauce sameAs Sauce_espagnole.
- Espagnole_sauce sameAs Saus_Espagnole.
- Espagnole_sauce sameAs エスパニョールソース.
- Espagnole_sauce sameAs Molho_espanhol.
- Espagnole_sauce sameAs m.02px6.
- Espagnole_sauce sameAs Q2452555.
- Espagnole_sauce sameAs Q2452555.
- Espagnole_sauce sameAs Espagnole_sauce.
- Espagnole_sauce wasDerivedFrom Espagnole_sauce?oldid=600493928.
- Espagnole_sauce depiction Sauce_Spagnole-09.JPG.
- Espagnole_sauce isPrimaryTopicOf Espagnole_sauce.
