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  Egg drop soup

  Egg drop soup (traditional: 蛋花湯; pinyin: dàn huā tāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added. The soup is finished by adding a thin...
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  Boudin

  Boudin (French pronunciation: [budɛ̃], from Middle French boud—cold cut) describes a number of different types of sausage used in French, Belgian, German, Quebec, Acadian, Creole and Cajun cuisine. The term boudin in the Acadiana cultural region of Louisiana is commonly understood to refer only to...
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  Gratin

  Gratin (French pronunciation: [ɡʁaˈtɛ̃]) is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some...

• Confiture de lait

  Confiture de lait (French pronunciation: [kɔ̃fityʁ dəlɛ]) is a thick, sweet caramel sauce prepared from milk and sugar. It is a specialty of the Normandy region of France, but it can be found throughout the country. It is very similar to spreadable types of dulce de leche. Preparation of confiture...

• Aligot

  Aligot is a dish traditionally made in L'Aubrac (Aveyron, Cantal, Lozère, Midi-Pyrénées) region in southern Massif Central of France made from melted cheese blended into mashed potatoes, often with some garlic. This fondue-like dish from the Aveyron department is a common sight in Auvergne...

• Court bouillon

  Court-bouillon or court bouillon is a flavored liquid for poaching or quick-cooking foods. Traditional uses include poaching fish and seafood, but it is also used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. Court bouillon loosely translates as 'briefly boiled liquid'...