{"id":5935,"date":"2009-09-15T22:53:09","date_gmt":"2009-09-15T20:53:09","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?page_id=5935"},"modified":"2009-10-20T20:44:59","modified_gmt":"2009-10-20T18:44:59","slug":"glossar","status":"publish","type":"page","link":"http:\/\/www.cuisine-francaise.org\/blog\/recettes-de-chefs\/rezept\/glossar\/","title":{"rendered":"Glossar"},"content":{"rendered":"

100\u00a0REZEPT PIERRETTES<\/span><\/h1>\n

GOURMET-F\u00fchrer<\/span><\/h1>\n

N\u00b0 Pierrettes gourmet-f\u00fchrer<\/p>\n

    \n
  • N\u00b0 1 \u2013 Abricots en gratin \u00fcberbackene aprikosen<\/li>\n
  • N\u00b0 7 – Aioli de Provence provenzalisches gericht,<\/li>\n
  • N\u00b0 8 \u2013 Aioli, saucen,<\/li>\n
  • N\u00b0 13 – Amuse\u00a0 bouche, gaumenfreude,<\/li>\n
  • N\u00b0 16 – Anchoiade Sardellencreme<\/li>\n
  • N\u00b0 26 \u2013 Artichaut \u00e0 la barigoule, artischocke mit schinken und pilzen provenzalische,<\/li>\n
  • N\u00b0 38 – Avocados mit Krabben<\/li>\n
  • N\u00b0 40 – Baba au rhum, rum- baba<\/li>\n
  • \u00a0 N\u00b0 41 \u2013 Baeckeoffe<\/li>\n
  • N\u00b0 57 \u2013 Beignets pommes apfelkrappen,<\/li>\n
  • N\u00b0 72 – Blanquette de veau helles kalbsragout,<\/li>\n
  • N\u00b075- B\u0153uf bourguignon,rind nach burgunder art,<\/li>\n
  • N\u00b076 \u2013 Boeuf en daube, geschmortes rind,<\/li>\n
  • N\u00b0 89 \u2013 Boudin aux pommes, blutwurst mit zwei appelsorten<\/li>\n
  • N\u00b0 91 \u2013 Bouillabaisse fischsuppe aus marseille,<\/li>\n
  • N\u00b0100 \u2013 Brioche, geb\u00e4ck<\/li>\n
  • N\u00b0 107 – Buche de No\u00ebl, biskuitrolle mit schokocreme<\/li>\n
  • N\u00b0127 – Canard \u00e0 l\u2019orange, ente in orangensauce,<\/li>\n
  • N\u00b0 131 –\u00a0 Cannel\u00e9s, kleine vanillekuchen, kuchen<\/li>\n
  • N\u00b0148\u00a0 – Cassoulet,<\/li>\n
  • N\u00b0 149 Auberginenkaviar<\/li>\n
  • N\u00b0158\u00a0 – Champignons \u00e0 la grecque<\/li>\n
  • N\u00b0 160 – Charlotte aux fruits rouges, biskuitdessert<\/li>\n
  • N\u00b0 160 \u2013 1 Chateaubriand,<\/li>\n
  • N\u00b0 163 – Ch\u00e8vres chauds warmer ziegenk\u00e4se mit salat,<\/li>\n
  • N\u00b0 171 \u2013 Choucroute<\/li>\n
  • N\u00b0 176 \u2013 Civet de lapin au vin<\/li>\n
  • N\u00b0 179 \u2013 Clafoutis cerises s\u00fcsser kirschauflauf<\/li>\n
  • N\u00b0 199 – Coq \u00e0 la bi\u00e8re – H\u00e4hnchen in Bier geschmort<\/li>\n
  • N\u00b0 200 – Coq au vin h\u00e4hnchen in weinsauce<\/li>\n
  • N\u00b0 217- Cotriade, Suppe der bretonischen Fischer<\/li>\n
  • N\u00b0 228\u00a0 – Couscous<\/li>\n
  • N\u00b0 234 \u2013 Cr\u00e8me br\u00fbl\u00e9e mit karamellkruste<\/li>\n
  • N\u00b0 235 \u2013 Cr\u00e8me caramel<\/li>\n
  • N\u00b0 238 \u2013 Champignoncreme suppe<\/li>\n
  • N\u00b0 242 \u2013 Cr\u00e8me catalane<\/li>\n
  • N\u00b0 243 –\u00a0 cr\u00e8me patissi\u00e8re<\/li>\n
  • N\u00b0 246 \u2013 Crepes,<\/li>\n
  • N\u00b0 247 \u2013 Soupe \u00e0 l’oignon o franz\u00f6sische zwielbelsuppe<\/li>\n
  • N\u00b0 248 \u2013 Crepe normande \u00c4pfel<\/li>\n
  • N\u00b0 250 \u2013 Cr\u00e8pes Suzette<\/li>\n
  • N\u00b0 256 – Croissant<\/li>\n
  • N\u00b0 257 \u2013 Croque-monsieur<\/li>\n
  • N\u00b0 265 –\u00a0 confit de canard<\/li>\n
  • N\u00b0 272 – Daube de b\u0153uf proven\u00e7ale\u00a0: Provencalischer Schmortopf<\/li>\n
  • N\u00b0 280 \u2013 Eclairs chocolat<\/li>\n
  • N\u00b0 317 –<\/strong> Far Breton Beliebter Nachtisch aus der Bretagne<\/li>\n
  • N\u00b0 327\u2013 Feuillet\u00e9e au ch\u00e8vre ziegenk\u00e4se in bl\u00e4tterteig,<\/li>\n
  • N\u00b0 355 \u2013 Filet de sole (bretonne) seezungenfilet<\/li>\n
  • N\u00b0 357 \u2013 Flammekuchen<\/li>\n
  • N\u00b0 361 – Entenleberterrine – Foie gras de canard\u00a0<\/strong><\/li>\n
  • \u00a0N\u00b0 367 \u2013 Fondant au chocolat saftiger schokoldenkuchen<\/li>\n
  • N\u00b0 373 \u2013 Fougasse der provence<\/li>\n
  • N\u00b0 408 \u2013 Gaufre, waffeln<\/li>\n
  • N\u00b0 421 \u2013 Gnocchi \u00e0 la parisienne, pariser gnocchi,<\/li>\n
  • N\u00b0 440 \u2013 Hachis parmentier \u00fcberbackenes kartoffelp\u00fcree mit hackfleisch,<\/li>\n
  • N\u00b0 461 \u2013 Julienne de l\u00e9gumes buttergemuse in streiffen,<\/li>\n
  • N\u00b0 499 – Aal auf Matrosenart Matelote d’anguille<\/li>\n
  • N\u00b0528 \u2013 miesmuschln in weisswzunsud, moules au vin blanc<\/li>\n
  • N\u00b0 532 \u2013 Mousse au chocolat, schaumige schokoladencreme<\/li>\n
  • \u00a0N\u00b0 537 \u2013 Mousse de Saumon – Lachs-Mousse<\/li>\n
  • N\u00b0 588\u00a0 – Palets bretons bretonische pl\u00e4tzchen,geb\u00e4ck<\/li>\n
  • N\u00b0 606 \u2013 Carbonara frische nudeln alla carbonara<\/li>\n
  • N\u00b0 647\u00a0 – Birne Helene nachspeise<\/li>\n
  • \u00a0N\u00b0 655 \u2013 Pommes dauphine, dauphine kartoffelkrapfen\u00a0<\/li>\n
  • \u00a0N\u00b0 667 \u2013 Potage St Germain erbsensugge St Germain<\/li>\n
  • N\u00b0 659 – Pommes de terre boulang\u00e8re kartoffel gem\u00fcseauflauf<\/li>\n
  • N\u00b0 695 \u2013 Pur\u00e9e de c\u00e9leri, selleriep\u00fcree<\/li>\n
  • N\u00b0 704 \u2013 Quiche aux champignons herzhafter champignonkuchen<\/li>\n
  • N\u00b0 706 \u2013 Quiche Lorraine herzhafter speckkuchen<\/li>\n
  • N\u00b0 722 – Ratatouille\u00a0 gem\u00fcse<\/li>\n
  • N\u00b0 783 \u2013 sauce b\u00e9arnaise<\/li>\n
  • N\u00b0 824 \u2013 Souffl\u00e9 au grand marnier<\/li>\n
  • N\u00b0 829 \u2013 Soupe au Pistou<\/li>\n
  • N\u00b0 841 \u2013 Tagliatelles au saumon o Lachsspaghetti<\/li>\n
  • N\u00b0 844 – Tarte \u00e0 l’Abricot\u00a0 Aprikosentarte<\/li>\n
  • N\u00b0 849 \u2013 Tarte au chocolat flacher schokoladenkuchen<\/li>\n
  • N\u00b0 851 \u2013 Tarte au citron meringu\u00e9, zitronen tarte<\/li>\n
  • N\u00b0 853- .<\/strong> Erdbeert\u00f6rtchen Tartes aux Fraises\u00a0<\/li>\n
  • N\u00b0 861\u2013 Tarte aux poires flacher birnenkuchen,<\/li>\n
  • N\u00b0 863\u00a0 – \u00c4pfel<\/li>\n
  • N\u00b0 864 – Tarte aux pommes normande appelkuchen nach einem der normandie<\/li>\n
  • N\u00b0 867 \u2013 Tarte Tatin<\/li>\n
  • N\u00b0 870 \u2013 Tartiflette<\/li>\n
  • N\u00b0 879 \u2013 Tiramisu<\/li>\n
  • N\u00b0 886 \u2013 Tournedos Rossini, gebundenes filetst\u00fcck mit stopfleber<\/li>\n
  • N\u00b0 890 Apfel – Mangold \u2013 Tourte aux blettes<\/li>\n
  • N\u00b0 906- vol au vent, Fr\u00fchlingsgem\u00fcs<\/li>\n
  • aLose de Loire \u00e0 l\u2019oseille\u00a0<\/li>\n
  • \u00a0– Apfelkuchen Gateau de pommes<\/li>\n
  • – Anchovisbutter<\/li>\n
  • \u00a0 Apfelsorbet<\/li>\n
  • – (Presse d\u2019anguille)Aalterrine mit Pfifferlingen<\/li>\n
  • – Aalraupe mit Gem\u00fcse\u00a0 der Bretagne<\/li>\n
  • Nc – Beurre blanc<\/li>\n
  • Baguette<\/li>\n
  • Biskuitt\u00f6rtchen ‘Opera’<\/li>\n
  • Hecht in Buttersauce , Brochet beurre blanc<\/li>\n
  • Calissons d\u2019aix en provence<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    100\u00a0REZEPT PIERRETTES GOURMET-F\u00fchrer N\u00b0 Pierrettes gourmet-f\u00fchrer N\u00b0 1 \u2013 Abricots en gratin \u00fcberbackene aprikosen N\u00b0 7 – Aioli de Provence provenzalisches gericht, N\u00b0 8 \u2013 Aioli, saucen, N\u00b0 13 – Amuse\u00a0 bouche, gaumenfreude, N\u00b0 16 – Anchoiade Sardellencreme N\u00b0 26 \u2013 Artichaut \u00e0 la barigoule, artischocke mit schinken und pilzen provenzalische, N\u00b0 38 – Avocados […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5691,"menu_order":1,"comment_status":"open","ping_status":"open","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5935"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=5935"}],"version-history":[{"count":8,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5935\/revisions"}],"predecessor-version":[{"id":5953,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5935\/revisions\/5953"}],"up":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5691"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=5935"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}