volaille

Suprême de volaille van Put (named after the chef) was a boned chicken breast stuffed with pâté de foie gras and mushrooms.

What I Ate On Mars 2009

Suprême de volaille van Put (named after the chef) was a boned chicken breast stuffed with pâté de foie gras and mushrooms.

What I Ate On Mars 2009

He had already telephoned his maman for her stuffing recipe, which calls for morilles, foie de volaille, marrons, jambon cru, cèpes, gésiers, and cognac.

Words in a French Life Kristin Espinasse 2007

Also foie de volaille = chicken liver le volailler la volaillère = dealer in poultry and poultry products, poulterer

Words in a French Life Kristin Espinasse 2007

Mettre le foie de la dinde + 2 ou 3 foies de volaille dans le saladier + le gésier + le porc haché (300 g) avec veau haché (300 g) ou jambon cru avec échalotes (3 ou 4), ail (3 gousses), et persil.

French Word-A-Day: 2004

We had terrific food, featuring Maureen's counterintuitive coconut-crusted tofu with mango salsa, Jay Lake's Tibetan momos, Mikey's chicken mole and chocolate ganache in cajeta sauce, and my own homemade pate de foies de volaille, handmade ravioli with herbed goat cheese, and black roux gumbo a la Chef Francoise le Vison now a motel owner in Page, AZ.

Archive 2006-06-01 Walter Jon Williams 2006

Mettre le foie de la dinde + 2 ou 3 foies de volaille dans le saladier + le gésier + le porc haché (300 g) avec veau haché (300 g) ou jambon cru avec échalotes (3 ou 4), ail (3 gousses), et persil.

facultatif - French Word-A-Day 2004

The mouth-watering highlight of the menu, the volaille de bresse, consists of boneless, free-range chicken specially raised in Burgundy.

World's Most Expensive Restaurants © Shutterstock Tokyo:... 2006

Mettre le foie de la dinde + 2 ou 3 foies de volaille dans le saladier + le gésier + le porc haché (300 g) avec veau haché (300 g) ou jambon cru avec échalotes (3 ou 4), ail (3 gousses), et persil.

French Word-A-Day: 2004

We had terrific food, featuring Maureen's counterintuitive coconut-crusted tofu with mango salsa, Jay Lake's Tibetan momos, Mikey's chicken mole and chocolate ganache in cajeta sauce, and my own homemade pate de foies de volaille, handmade ravioli with herbed goat cheese, and black roux gumbo a la Chef Francoise le Vison now a motel owner in Page, AZ.

Down From The Mountain Walter Jon Williams 2006