Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
“In the English style;” vegetables cooked in salted water and then reheated before serving; also vegetables cooked in salted water served with chopped parsley, knobs of butter, melted butter, or herb sauce; also meat or poultry poached, boiled, or cooked in a white stock; also breaded fish cooked in oil.