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POTAGE [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 1998-02-27

English

Subject field(s)
  • Food Industries
  • Culinary Techniques
DEF

A liquid food having as a base a meat, fish, or vegetable stock, being clear or thickened to the consistency of a thin puree or having milk or cream added, and often containing pieces of solid food (as meat, shellfish, pasta or vegetables).

French

Domaine(s)
  • Industrie de l'alimentation
  • Techniques culinaires
DEF

Préparation culinaire plus ou moins épaisse qui peut prendre le nom de soupe, purée, crème ou velouté.

Spanish

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