Century Dictionary and Cyclopedia
- n. In glass-works, an iron pan in which glass vessels which require annealing are exposed to heat in the leer.
GNU Webster's 1913
- n. A shallow iron pan to hold glass ware while being annealed.
“Take out a wrap, put it on a suitable baking tray (I used one of those round pizza trays with holes in) and spread a couple of spoonfulls of crème frache on it.”
“Chill completely, unmold, pat dry, and slice to serve with some crme frache and a chiffonade of basil or with some Lemon-Shallot Mayonnaise.”
“Theyre delicious for breakfast with marmalade or preserves, of course; serve dusted with powdered sugar and with a little crme frache.”
“Fill with lemon curd and top with honey and crme frache.”
“Corey Lee, chef de cuisine at the French Laundry, makes a chicken farce that uses crme frache and chicken stock but no egg.”
“Season with lemon juice or white wine vinegar and garnish them with whole pieces of the vegetable, blanched, along with some crme frache for contrasting color and additional richness.”
“Sour cream, creme frache, or Greek yogurt for serving”
“A restrained layer of creme frache over an almost cracker-crisp crust topped with translucent slices of Yukon Gold potato, chopped bacon and green onion delivers a persuasive message: when it comes to pizza, less can be a whole lot more.”
“Generally I do them in a spicy chili rub, bake them, and top with creme frache.”
“Page said, Gramercy Tavern serves a milk chocolate tart with crme frache and bacon.”
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