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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BADOISE
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
Garniture
(a)
pour grosses pieces
: red cabbage, braised, lean bacon; mashed potatoes (b)
pour tournedos et noisettes
: stoned cherries.
IMAGES
FREQUENTLY ASKED QUESTIONS
REFERENCES/RESOURCES
Compiled for Food Resource
http://food.oregonstate.edu
