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| Partial Matches |
 | cuis. géogr. boulets {m.pl} à la liégeoise [aussi : boulets sauce lapin, boulets (sauce) chasseur, ou Boulets] | boulets à la liégeoise [Belgian traditional speciality made from balls of mixed minced pork and beef in a sweet-sour sauce] | |
| cuis. mironton {m} | [boiled beef in sauce with onions] | |
| cuis. miroton {m} | [boiled beef in sauce with onions] | |
| cuis. lier qc. [sauce] | to thicken sth. [e.g. a sauce] | |
| cuis. tourner [lait, sauce, viande] | to go off [milk, sauce, meat] | |
| cuis. allonger qc. [sauce, jus, potage] | to thin sth. [sauce, gravy, soup] | |
| cuis. sauce {f} chien [aussi : sauce créole] | [speciality sauce from the Antilles (Guadeloupe et Martinique) and Guyana] | |
| cuis. homard {m} à l'américaine | lobster "American Style" [in rich tomato sauce] | |
| cuis. s'épaissir [sauce] | to thicken [sauce] | |
| cuis. poulet {m} (à la) basquaise | chicken in Basque style [in pepper, tomato & onion sauce] | |
| cuis. côte {f} de porc à l'berdouille | [pork chop with a sauce speciality from Mons in Belgium] | |
| cuis. hist. garum {m} | garum [fish-based sauce in Ancient Rome] | |
| cuis. quenelles {f.pl} de veau | veal quenelles [poached veal dumplings in sauce] | |
| cuis. sauce {f} mousseline | sauce mousseline [also: sauce Chantilly] [Hollanaise sauce with whipped cream] | |
| cuis. ichtyo. sole {f} mornay | sole mornay [baked sole in a white cheese sauce] | |
| cuis. rouille {f} [cuisine] [aussi : rouille provençale ou sauce rouille] | rouille [sauce served as a garnish with fish, fish soup and, notably, bouillabaisse] | |
| géogr. Bénélux {m} [officiellement Benelux] | Benelux [Belgien, Niederlande und Luxemburg] | |
| cuis. homard {m} Thermidor | lobster Thermidor [lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned] | |
| cuis. consistant {adj} [sauce] | thick | |
| cuis. homogène {adj} [sauce] | smooth | |
| cuis. corsé {adj} [mets, sauce] | spicy | |
| cuis. velouté {adj} [sauce, vin] | smooth | |
| cuis. sauce {f} pimentée | salsa [sauce] | |
| myth. succube {m} | succubus [demon in folklore, in female form, that appears in dreams to seduce men] | |
| arch. relig. Rouge Cloître {m} | Red Cloister [Augustinian Priory, founded in 1367, in the Sonian Forest, in SE Brussels] | |
| cuis. piquant {adj} [moutarde, plat, sauce] | hot | |
| cuis. épaissir qc. [sauce] | to thicken sth. | |
| cuis. piquer [moutarde, sauce] | to be hot | |
| cuis. relever qc. [plat, sauce] | to season sth. | |
| cuis. faire tourner qc. [sauce] | to curdle sth. | |
| cuis. réduire qc. [épaissir] | to thicken sth. [eg sauce] | |
| cuis. relever qc. [plat, sauce] | to spice sth. up | |
| cuis. dénaturer qc. | to spoil sth. [e.g. a sauce] | |
| cuis. passer qc. [jus de fruit, sauce] | to strain sth. | |
| cuis. faire blondir qc. [sauce, beurre] | to brown sth. lightly | |
| cuis. nuoc-mâm {m} [sauce de poisson] | Vietnamese fish sauce | |
| cuis. beurre {m} blanc | [sauce made of butter, vinegar and shallots] | |
| cuis. béchamel {f} | white sauce [common name for the classic Béchamel Sauce] | |
| cuis. sauce {f} américaine | American sauce [tomato sauce with lobster butter] | |
| cuis. sauce {f} cardinale | cardinal sauce [béchamel sauce plus lobster butter] | |
| cuis. sauce {f} vénitienne | Venetian sauce [herb and white wine sauce] | |
| cuis. sauce {f} à la moutarde [aussi : sauce moutarde] | mustard sauce | |
| cuis. œufs {m.pl} en meurette | eggs with meurette sauce [red wine sauce] | |
| cuis. sauce {f} maltaise | Maltese sauce [Hollandaise sauce with juice of blood oranges] | |
| cuis. sauce {f} maltaise | Malteser Sauce [Hollandaise sauce with juice of blood oranges] | |
| cuis. sauce {f} bourguignonne | Burgundy sauce [red wine sauce] | |
| cuis. sauce {f} normande | Normandy sauce [fish stock sauce] | |
| géogr. hist. mil. bataille {f} d'Azincourt [1415] | Battle of Agincourt [in 1415 English forces under King Henry V defeated numerically superior French forces in this important battle in the 100 Years' War] | |
| cuis. sauce {f} béchamel [aussi : béchamelle] | white sauce [common name for the classic Béchamel Sauce] | |
| cuis. sauce {f} à la zingara | gypsy sauce [chopped ham, tongue, mushrooms and truffles combined with tomato sauce & tarragon] | |
