Battered and sauteed in butter
Crossword Clue

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AnswerCrossword Clue
MEUNIEREBattered and sauteed in butter
MEUNIEREFloured and sauteed in butter
ROUXButter and flour mixture, in cookery.
GRENOBLOISEIn a sauce of browned butter, capers, parsley and lemon
butyrinscolorless, liquid ester present in butter, formed from glycerin and butyric acid
butyrincolorless, liquid ester present in butter, formed from glycerin and butyric acid
MILANESEAlla ... (dipped in beaten eggs, then in breadcrumbs-Parmesan, and fried in butter)
chiffonade(French) green plants cooked in butter, esp a mixture of lettuce and sorrel
scampidish of shrimp or prawns grilled or saut├®ed in oil or butter and garlic
salmiragout of partially cooked game, as pheasant or woodcock, stewed in wine and butter
chiffonadesCHIFFONADE, (French) green plants cooked in butter, esp a mixture of lettuce and sorrel
salmisragout of partially cooked game, as pheasant or woodcock, stewed in wine and butter
rivelvery small dumpling made of a batter of butter, egg, flour, and seasoning, cooked in broth
meuniere(of food, esp. fish) dipped in flour, saut├®ed in butter, and sprinkled with lemon juice and chopped parsley
lyonnaise(French) applied to boiled potatoes cut into small pieces, heated in oil or butter and flavored with onion and parsley
gheeskind of liquid butter, used esp. in the cooking of India, made from the milk of cows or buffaloes and clarified by boiling
ravigotehighly seasoned velout├® with white wine and vinegar, butter, cream, and mushrooms cooked in liquor, usually served hot with variety meats and poultry
ravigoteshighly seasoned velout├® with white wine and vinegar, butter, cream, and mushrooms cooked in liquor, usually served hot with variety meats and poultry
gheekind of liquid butter, used esp. in the cooking of India, made from the milk of cows or buffaloes and clarified by boiling
diacetylyellow, water-soluble liquid, C4H6O2, occurring in butter and in certain essential oils, as bay, and also synthesized: used chiefly to augment the flavor and odor of vinegar, coffee, and other foods
spatzledish consisting of lumps or threads made from a batter of flour, milk, eggs, and salt, usually poured through a coarse colander into boiling water, and then either drained and mixed in butter, lightly pan-fried, or added to sauces, stews, etc.
spaetzledish consisting of lumps or threads made from a batter of flour, milk, eggs, and salt, usually poured through a coarse colander into boiling water, and then either drained and mixed in butter, lightly pan-fried, or added to sauces, stews, etc.
spatzlesdish consisting of lumps or threads made from a batter of flour, milk, eggs, and salt, usually poured through a coarse colander into boiling water, and then either drained and mixed in butter, lightly pan-fried, or added to sauces, stews, etc.