This recipe results from folding eggs into a dough made up mostly of scalded and dried flour. Its origin goes back to the 16th century: it is attributed to Popelini, the cook of Queen Catherine de Medici. But it was not until the 17th century that Avice perfected it by diversifying the recipe and its uses.
Separation of fat molecules from the rest of a preparation. To homogenize the preparation, whisk vigorously.
Drizzle a preparation with an alcoholic beverage, then light it. This procedure is typically performed before making a sauce.
Pass kitchen twine (string) around a piece of meat (typically barded) along its length and diagonally, tying a tight knot in the twine at each turn.
A way of cooking certain creamy preparations (such as crème anglaise) very slowly until thick enough “to coat the back of a spoon,” as a result of the semi-coagulation of the egg yolks.
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