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OP http://www.internationalrecipesonline.com/recipes/dictionary.pl?6485
1. A rich, velvety sauce made by combining BÉCHAMEL (white sauce) with
pureed cooked onions and sometimes a small amount of cream. 2. A meat
accompaniment of pureed cooked onions and rice. 3. A term applied to
dishes (such as eggs à la soubise) topped with or accompanied by a
creamy onion sauce.
A spelling bee word. More at Beheading Words
Entire Thread Subject Posted By Posted food and wine dictionary wwh 11/30/02 02:16 PM Re: food and wine dictionary AnnaStrophic 11/30/02 02:22 PM Re: food and wine dictionary Wordwind 11/30/02 11:07 PM Re: food and wine dictionary wwh 11/30/02 11:34 PM
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