Information om | Engelska ordet SOUFFLÉ

Exempel på hur man kan använda SOUFFLÉ i en mening

• The ceramic glazes devised by William Howson Taylor included misty soufflé glazes, ice crystal effect glazes - 'crystalline', lustre glazes resembling metallic finishes, and the most highly regarded of all, sang-de-boeuf and flambé glazes which produced a blood red effect.
• The word soufflé is the past participle of the French verb , which means to blow, breathe, inflate or puff.
• Mango sorbet, ice cream, lassi, soufflé, mousse, and puree are some culinary preparations using Alphonso mangoes.
• Notable dishes included the Soufflé Suissesse (cheese soufflé baked on double cream); Le Caneton Gavroche (whole poached duck in a light consommé served with three sauces for two); and Omelette Rothschild.
• With a normal capacity of approximately , ramekins are commonly used to keep eggs away from beans, and for preparing and serving individual portions of a variety of dishes, including crème brûlée, French onion soup, molten chocolate cake, moin moin, cheese or egg dishes, poi, macaroni and cheese, lasagna, potted shrimps, ice cream, soufflé, baked cocottes, crumbles, chakra póngal, or scallops, or used to serve side garnishes and condiments alongside an entrée.
• Sopa is similar to another corn-based Paraguayan typical dish, chipa guasu, except that chipa guasu is made with fresh corn and its consistency is closer to a cheesy soufflé and less like a savory cornbread.
• Some of their signature dishes include: whole fresh Tasmanian lobster, braised oxtail stew, foie gras, lobster bisque, scallop chowder, fish chowder, bisque d'escargot, roasted rack of lamb, Mongolian raw beef appetiser and warmed salted ox-tongue with mesclun salad, and Napoleon celebration cake and soufflé.
• The script galumphs when it should glide, and neither the director nor the stellar cast can bring this would-be soufflé about a bohemian ménage-à-trois.
• CNN Travel said that the lunch menu was of particularly good value and highlighted the tuna carpaccio, pork cheek tagliatelle, and piña colada soufflé dishes.
• Main courses were tournedos of beef tenderloin with béarnaise sauce, medallions of halibut with sauce Valois, pommes dauphine, pomme pailles, haricots, flageolets, claret, supreme of chicken with fresh mushrooms, punch Benedictine, new potatoes in cream, champagne, salad Prince Arthur, cheese soufflé, demi-tasse, and cognac.
• Edward VII's 1902 coronation banquet included sole poached in Chablis garnished with oysters and prawns, a quail and a third of "a very plump" roasting chicken (per person), asparagus with Hollandaise, roast beef, snipe cutlets, a soufflé Parmesan, and a strawberry dessert that took three days to assemble.
• Although presumably derived from French soufflé dishes, Salzburger Nockerl, like Kaiserschmarrn or Apple strudel, has become an icon of Austrian cuisine.
• It can be thickened with cornstarch or cookies to make it more like a soufflé or ganache, and it can be sauced with various flavors, including chocolate, caramel, apple, and butterscotch.
• Starters included artichokes with foie gras, Belon oysters, house pâté, turbot cooked in Chambertin, salmon soufflé, artichokes with truffles, and grilled boudin with godiveau (veal forcemeat).
• Gü launched in 2003 with three products: two chocolate mousses and a chocolate soufflé in glass ramekins, developed through a joint venture with a patisserie company in London.
• The book offered elaborate dishes, described with French terminology such as bisque, entrées, entremets, vol-au-vent, timbale and soufflé.
• She found the venison samosas "unforgettable", and the carrot and cardamon soufflé with pistachio ice cream "the stuff of dreams".
• The second dish contained Seven Hills Angus beef in dark chocolate and juniper jus with potato gratin, served with a Napa Valley Cabernet Sauvignon, and dessert included a chocolate soufflé and cherry vanilla ice cream with Korbel California champagne.
• The uniquely time-sensitive nature of the Technical Challenge, one hour and 45 minutes to bake a chocolate soufflé, required that the bakers' starting times be staggered (in order - Mengling, Sachin, Timothy, Megan, Andrei) and the judges taste each soufflé fresh from the oven.
• With sweets and confectionaries having been a precious but virtually unobtainable commodity in her childhood, she has come to indulge herself on soufflé cheesecake after coming upon the restaurant.

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