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...ar crystal and syrup mix is called a ''massecuite'', from "cooked mass" in French. The massecuite is passed to a [[centrifuge]] where the liquid is removed f ...' in German) is used as a spread for sandwiches, as well as for sweetening sauces, cakes and desserts.

...dely viewed as heretical. Ironically, the ''Encyclopédie'' had begun as a French translation of the popular English encyclopedia, ''[[Cyclopaedia, or Univer ...he countenance is alternately pale and red; the voice is suppressed in the sauces; the eyes grow dim; cold sweats break out; sleep absents itself, at least u

..., first published in 1888, and subsequently rising to be a major figure in French literature, was favored early on by Charles Ranhofer with this goose liver * [[Omelette]] André Theuriet – the French novelist and poet [[André Theuriet]] (1833–1907) has this omelette with

...f French Cooking]]'', Alfred A. Knopf</ref> is frequently used in [[France|French]] [[pastry]] production. It can also be used as a warm sauce to accompany a [[Category:French sauces]]

*[[French cuisine]] [[Category:French sauces]]

In cooking, '''''beurre blanc''''' —literally translated from French as "white butter"— is a rich, hot [[butter]] [[sauce]] made with a reduct ...s|Beurre nantais]]''.<ref>[[Julia Child]] (1961), ''[[Mastering the Art of French Cooking]]'', Alfred A. Knopf</ref>

...butter]] in English.<ref>[[Julia Child]] (1961), ''[[Mastering the Art of French Cooking]]'', Alfred A. Knopf</ref> [[Category:Sauces]]

...pplement France's inadequate butter supplies. A [[Hippolyte Mège-Mouriés|French chemist]] claimed the prize with the invention of [[margarine]] in 1869. Th "[[French butter dish]]es" or "[[Acadian]] butter dishes" involve a lid with a long i

...usse Gastronomique]]'' (1961), Crown Publishers<br>(''Translated from the French, Librairie Larousse, Paris (1938)'')</ref> ...on top of meats and vegetables, used as a spread or used to finish various sauces.

...usse Gastronomique]]'' (1961), Crown Publishers<br>(''Translated from the French, Librairie Larousse, Paris (1938)'')</ref> It is composed of: [[Category:French sauces]]

'''Crème fraiche''' ({{IPA-fr|kʁɛm fʁɛʃ}}, "fresh cream"; from French ''crème fraîche'') is a [[sour cream|soured cream]] containing about 28% Originally a [[France|French]] product, it is available in many countries. It is traditional to France,