The inscriptions on egg shells: Eggs sold in France (and in European Community) have numbers stamped […]
Dairy products and eggs
White omelette
White omelette: The egg white omelette, commonly called a “white omelette”, is ideal for people who have […]
Livestock
Livestock: nm. (word coming from the Latin capital, from caput “head”). The word “livestock” has […]
Sardou eggs (American cuisine)
Sardou eggs (American cuisine): Sardou eggs is a Louisiana Creole dish made with poached eggs, funds […]
Jameed (Jordanian cuisine)
Jameed (Jordanian cuisine): Jameed (Arabic: جميد, literally "hardened") is a Bedouin dish (*) from […]
Blown omelet
Puffed omelette: A puffed omelette is something between an omelet and a soufflé. It is an omelet in that it […]
Cow milk
Cow's milk: Cow's milk is the milk produced by the cow from the birth of her […]
Échiré butter
Échiré butter: The name of Échiré is known in France and abroad for its AOC butter (butter on […]
Kajmak (Balkan cuisine)
Kajmak (Balkan cuisine): Kajmak (or kaymak) is a creamy dairy product similar to coagulated cream, […]
Egg on horseback
Horse Egg: A horse egg (also sometimes called a horseshoe egg, as well as, although […]
Montpellier butter
Montpellier butter: Montpellier butter is a compound butter that is served with fish (sea bass, sea bream, etc.), […]
Alsace fluid fresh cream
Alsace fluid fresh cream: Alsace fluid fresh cream is the name of an industrial pasteurized liquid fresh cream processed exclusively […]
Fresh liquid cream
Liquid fresh cream: Liquid fresh cream or fluid fresh cream is fresh cream that has not undergone […]
cream
Cream: nf Cream is the fat in milk from which butter is made. Separate the cream from the […]
Double cream
Double cream: Double cream is a mention of fresh cream for food. it is a dairy product of at least […]
Soy milk
Soy milk: Soy milk, soy drink (Chinese: 豆漿; pinyin: dòujiāng; Korean […]
Milk skin
Milk skin: Milk skin (the very one that we are loath to find in our bowl when we are […]
Butter of hotel supervisor
Maitre d 'butter: Maitre d' butter is a type of butter composed of French origin, prepared with butter […]
Crab or shrimp butter
Crab or shrimp butter: Crab or shrimp butter is a compound butter made from […]
Watercress butter
Watercress butter: Watercress butter is a compound butter made from cooked watercress leaves and […]
Lemon butter
Lemon butter: Lemon butter is a compound butter made with a soft butter to which we incorporate […]
Anchovy butter
Anchovy butter: Anchovy butter is a compound butter made from boneless and reduced anchovy fillets in oil […]
Snail butter
Snail butter: Snail butter is used to stuff Burgundy snails. This compound butter is made from […]
Black butter
Black butter: Black butter is a culinary preparation, consisting of butter cooked in a frying pan or saucepan […]
Smeun (Arabic cuisine)
Smeun (Arab cuisine): Smeun (or smen or smenn) is clarified butter typical of Maghreb and Arab cuisine. […]
Black tea eggs (Chinese cuisine)
Black tea eggs (Chinese cuisine): Black tea eggs are a culinary preparation of Chinese origin, traditionally sold […]
Calf (egg)
Calf (egg): The word “calf” means a little soft. This is one of the ways of cooking cooked eggs […]
Mare
Mare: The mare is the adult female in the horse species. Domesticated, it makes it possible in particular to supply milk […]
Breastmilk
Breast milk: A young artist organized a buffet performance where she served cheeses made with women's milk […]
Sour cream (English cuisine)
Sour cream (English cuisine): Sour cream (English words meaning “sour cream” or “sour cream”) is a very widely used cream […]