Beurre manié

Manié Beurre (Farned "brenched butter") ko paste, ina waɗi geɗe potɗe e ɓuuɓri ɓuuɓri e ɓuuɓri, kuutorteendi ngam ustude suukara e soseeji. E ɓuuɓnude ɓuuɓri ndii e ɓuuɓri ndii, ɓuuɓri ndii ina ɓuuɓna e nder ɓuuɓri. So manié beurre oo ina ɓuuɓna e nder ndiyam ngulɗam walla ɓuuɓɗam, ɓuuɓri ndii ina ɓuuɓtoo, ina yaltina ɓuuɓri ndi tawa aɗa waɗa ɓuuɓri.^[1]

Beurre manié ina nanndi e, kono fotaani jiiɓde, roux, ko ɗum kadi woni ɓuuɓri waɗeteendi e geɗe potɗe e sahaaji ɓuuɓri laaɓndi walla nebam e farin keewɗi goɗɗi kono ina defee hade mum huutoreede.^[2]

Soseeji ɗi manié beurre ɓeydaama ina foti defeede haa juuta mbele ina ɓuuɓna farin mo defaaka.^[3] Beurre manié kadi ina huutoree no feewi ngam timminde soseeji, rokkude mbaydi ɓuuɓndi, jalboowol ko adii sarwiis.[citation ina haani]

Ƴeew kadi

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Tuugnorgal

↑ Gisslen, Wayne (2003). Professional Cooking. New York, NY: John Wiley & Sons, Inc. pp. 135, 138. ISBN 0-471-39711-3.
↑ Kaine, T. P. "Sauces, French and Continental Cuisine, Introduction".
↑ Escoffier, Auguste (1969). The Escoffier Cook Book. New York: Crown Publishers, Inc (published 1975). p. 56. ISBN 0517506629.

[1] Gisslen, Wayne (2003). Professional Cooking. New York, NY: John Wiley & Sons, Inc. pp. 135, 138. ISBN 0-471-39711-3.

[2] Kaine, T. P. "Sauces, French and Continental Cuisine, Introduction".

[3] Escoffier, Auguste (1969). The Escoffier Cook Book. New York: Crown Publishers, Inc (published 1975). p. 56. ISBN 0517506629.

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