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Definitions for
"Anglaise"
Keywords:
english
,
breaded
,
boiled
,
french
,
poached
Related Terms:
Genoise
,
Custard
,
Meringue
,
Mousseline
,
Sponge cake
,
Pastry cream
,
Bechamel
,
Souffle
,
Creme anglaise
,
White sauce
,
Baked alaska
,
Beurre noisette
,
Torte
,
Panna cotta
,
Buttercream
,
Pudding
,
Shortbread
,
Ghee
,
Crème brûlée
,
Angel food cake
,
Cake
,
Yorkshire pudding
,
Roux
,
Soubise
,
Shirr
,
Charlotte
,
Souffl
,
Fool
,
Cornflour
,
Scone
,
Pandowdy
,
Velouté
,
Quiche
,
Profiterole
,
Clafouti
,
Flan
,
Liaison
,
Compound butter
,
Velout
,
Crêpe
,
Blancmange
,
Cornstarch
,
Beurre manie
,
Béarnaise sauce
,
Choux pastry
,
Creme fraiche
,
Peanut butter
,
Batter
,
Omelet
French for vanilla sauce, made with egg yolk, cream and sugar.
scec.com.au
A coating mixture made from eggs, oil, water and seasoning.
toolboxes.flexiblelearning.net.au
French] The manner of simple English-style cooking, such as boiling or steaming.
ae.kulichki.com
French The English way.
ddc.com
l': (Fr) English style; An 'anglaise' is also a mixture of egg, oil, water and seasoning used to coat foods before breading them.
boulders.com.au
A French term for boiled or poached food, meaning "English style." Also used for breaded and fried foods.
online-cookbook.com
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