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- Q1999793 subject Q7217082.
- Q1999793 abstract "Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients. Some versions may be prepared using both fish velouté and fish stock. Some may be prepared simply using a velouté base and the addition of cream, which are cooked together. Cider or dry white wine may also be used as primary ingredients.Some versions may use mushrooms or mushroom ketchup in its preparation Additional ingredients may include fish liquor (fish sauce), oyster liquor, mushroom liquor and lemon juice. Seasonings may include cayenne pepper, black pepper and salt. Some versions may be strained prior to use. The sauce may be used with seafood dishes, fettuccine dishes and on vegetables.".
- Q1999793 thumbnail Moules_Normandes.jpg?width=300.
- Q1999793 wikiPageExternalLink books?id=5F-NZB2TfpsC&pg=PA152.
- Q1999793 wikiPageWikiLink Q11688697.
- Q1999793 wikiPageWikiLink Q15878.
- Q1999793 wikiPageWikiLink Q178359.
- Q1999793 wikiPageWikiLink Q181409.
- Q1999793 wikiPageWikiLink Q18378405.
- Q1999793 wikiPageWikiLink Q192935.
- Q1999793 wikiPageWikiLink Q19294911.
- Q1999793 wikiPageWikiLink Q20032.
- Q1999793 wikiPageWikiLink Q5454675.
- Q1999793 wikiPageWikiLink Q545985.
- Q1999793 wikiPageWikiLink Q58261.
- Q1999793 wikiPageWikiLink Q7217082.
- Q1999793 comment "Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients. Some versions may be prepared using both fish velouté and fish stock. Some may be prepared simply using a velouté base and the addition of cream, which are cooked together.".
- Q1999793 label "Normande sauce".
- Q1999793 depiction Moules_Normandes.jpg.