Category: M

A type of spoon characterized by a lengthy handle and a narrow, deep bowl, designed for extracting marrow from bones.  

A sauce made from red wine, incorporating beef marrow and parsley, intended to accompany vegetables.  

Typically a sizable bone, containing edible marrow, that is utilized to prepare soups or stews.  

A chestnut that has been cooked, then coated with sugar, resulting in a favored confection in France. Introducing a beloved delicacy that tantalizes the taste buds marrons glaces. These delectable treats are crafted from chestnuts that have been meticulously treated with syrup, resulting in a luscious and sweet confection. Marrons glaces hold a special place…

The term in the French language referring to chestnuts, commonly employed as a culinary term.  

A type of frozen confection created by incorporating whipped cream into a base mixture, such as custard, sherbet, or a similar ingredient, and then freezing the combination.  

A utensil designated for use as a stock pot or to prepare dishes such as stews and soups.   Allow me to introduce a French term that holds multiple meanings within the culinary realm. Firstly, it refers to a covered cooking pot commonly used for preparing flavorful dishes. Additionally, it denotes a broth that is…

A chilled dessert similar to mallobet, composed of partially melted marshmallows, heavy cream, and a flavoring agent, frequently incorporating fruit, that are frozen together.  

A sauce made from white wine, incorporating mussel liquor and egg yolks, intended to accompany poached fish or mussels.  

A petite confection, resembling a piece of candy, comprising of eggs, sugar, and chopped nuts as its principal components.