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- Allemande_sauce abstract "Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté is one of the five mother sauces of classic French cuisine as defined by Antoine Carême in The Art of French Cooking in the 19th Century. Escoffier perfected the sauce allemande (German sauce) in the early 20th century. At the outbreak of World War I, he rescued the sauce by renaming it Sauce blonde. The sauce is generally known today as Sauce Parisienne. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres, and gratiné dishes topped with a coating of bread crumbs.".
- Allemande_sauce thumbnail Chicken_with_Allemande_Sauce_(13426370413).jpg?width=300.
- Allemande_sauce wikiPageID "1330134".
- Allemande_sauce wikiPageLength "966".
- Allemande_sauce wikiPageOutDegree "13".
- Allemande_sauce wikiPageRevisionID "656507476".
- Allemande_sauce wikiPageWikiLink Auguste_Escoffier.
- Allemande_sauce wikiPageWikiLink Category:French_sauces.
- Allemande_sauce wikiPageWikiLink Category:Sauces.
- Allemande_sauce wikiPageWikiLink French_cuisine.
- Allemande_sauce wikiPageWikiLink Gratin.
- Allemande_sauce wikiPageWikiLink Hors_doeuvre.
- Allemande_sauce wikiPageWikiLink Lemon.
- Allemande_sauce wikiPageWikiLink Marie-Antoine_Carême.
- Allemande_sauce wikiPageWikiLink Sauce.
- Allemande_sauce wikiPageWikiLink Velouté_sauce.
- Allemande_sauce wikiPageWikiLink World_War_I.
- Allemande_sauce wikiPageWikiLink Yolk.
- Allemande_sauce wikiPageWikiLink File:Chicken_with_Allemande_Sauce_(13426370413).jpg.
- Allemande_sauce wikiPageWikiLinkText "Allemande sauce".
- Allemande_sauce wikiPageWikiLinkText "Allemande".
- Allemande_sauce wikiPageWikiLinkText "Allemande_sauce".
- Allemande_sauce wikiPageWikiLinkText "Sauce Allemande".
- Allemande_sauce wikiPageWikiLinkText "allemande sauce".
- Allemande_sauce wikiPageWikiLinkText "allemande".
- Allemande_sauce wikiPageUsesTemplate Template:France-cuisine-stub.
- Allemande_sauce wikiPageUsesTemplate Template:Reflist.
- Allemande_sauce subject Category:French_sauces.
- Allemande_sauce subject Category:Sauces.
- Allemande_sauce hypernym Sauce.
- Allemande_sauce type Food.
- Allemande_sauce type Food.
- Allemande_sauce type Ingredient.
- Allemande_sauce comment "Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté is one of the five mother sauces of classic French cuisine as defined by Antoine Carême in The Art of French Cooking in the 19th Century. Escoffier perfected the sauce allemande (German sauce) in the early 20th century. At the outbreak of World War I, he rescued the sauce by renaming it Sauce blonde.".
- Allemande_sauce label "Allemande sauce".
- Allemande_sauce sameAs Q1203874.
- Allemande_sauce sameAs Salsa_alemanya.
- Allemande_sauce sameAs Deutsche_Sauce.
- Allemande_sauce sameAs Salsa_alemana.
- Allemande_sauce sameAs سس_المانت.
- Allemande_sauce sameAs Sauce_allemande.
- Allemande_sauce sameAs רוטב_אלמאנד.
- Allemande_sauce sameAs Salsa_alemanna.
- Allemande_sauce sameAs アルマンドソース.
- Allemande_sauce sameAs Sos_allemande.
- Allemande_sauce sameAs m.04t8n5.
- Allemande_sauce sameAs Q1203874.
- Allemande_sauce wasDerivedFrom Allemande_sauce?oldid=656507476.
- Allemande_sauce depiction Chicken_with_Allemande_Sauce_(13426370413).jpg.
- Allemande_sauce isPrimaryTopicOf Allemande_sauce.