Orphan date February 2009 The Joyeuse Entr e was a famous charter of civic liberties originally granted by John III, Duke of Brabant Duke John III of Duchy of Brabant Brabant in 1354. John summoned representatives of the cities of the duchy to Leuven to announce the marriage of his oldest daughter and heiress Jeanne of Brabant to Wenceslaus, duke of Luxemburg, and offered them liberal concessions so as to secure their assent to the change of dynasty. John III died in 1355. On the occasion of their state entry into Brussels in January 1356, Wenceslaus and Jeanne signed the charter that had been drawn up and solemnly swore to uphold its provisions. From the occasion on which it was first proclaimed this charter has been known in history as La Joyeuse Entr e the joyous entry . With this instrument the dukes of Brabant undertook to maintain the indivisibility of the duchy, and not to wage war, make treaties, or impose taxes without the consent of their subjects, as represented by the municipalities. All members of the duke s council were to be native born Brabanters. The charter became a model for other provinces and the bulwark of the liberties of the Netherlands . Its provisions were modified from time to time, but remained practically unchanged from the reign of Charles V, Holy Roman Emperor Charles V onwards. The ill advised attempt of the emperor Joseph II, Holy Roman Emperor Joseph II in his reforming zeal to abrogate the Joyeuse Entr e caused a revolt in Brabant, before which he had to yield. References 1911 Category Duchy of Brabant Category History of Belgium Category History of the Netherlands Category 1354 in Europe Euro hist stub poli stub fr Joyeuse Entr e nl Blijde Inkomst ru Joyeuse entree ... more details
Summary Postcard of the Palais Garnier Paris Opera . 1900 This comes from my collection and was scanned by me. User Mrlopez2681 Mrlopez2681 06 36, 30 December 2006 UTC Licensing PD old 100 ... more details
Bijon may refer to Rice vermicelli , an entree, in the Filipino language Bichon , a family of dog s Bijon Bhattacharya , prominent theatre and film personality from Bengal Bijon B Sarma , Bangladeshi author disambig ... more details
Zarangollo is a common dish in the Murcia province Murcian countryside in Spain . It is frequently served in Tapas tapas bars in the area. The dish is a scrambled egg food eggs with zucchini , onion , and occasionally potato es. All ingredients are sliced very finely, fried in olive oil, and then mixed with the beaten eggs. The dish is served hot, and is generally served as an appetizer accompanied with wine, or as a side dish accompanying a fish entree. See also Pisto External links http www.regmurcia.com servlet integra.servlets.Imagenes?METHOD VERIMAGEN 89057&nombre zarangollo presentacion 2 res 300.jpg Photo of the dish Spain cuisine stub Category Spanish cuisine Category Appetizers Category Egg dishes es Zarangollo ... more details
Multiple issues orphan December 2008 unreferenced December 2008 notability December 2008 Chicken French is an American chicken entree that uses a sautee d chicken breast, breaded and fried, with a sauce created from wine, butter, chicken stock, and usually lemon. The dish is popular in the region surrounding Rochester, New York , to the point where some have suggested the dish be called Chicken Rochester . Probably from vitello francese or vitello alla francese veal french. Artichokes French is a common variation. See http www.roadfood.com Forums tm.aspx?m 120823 Category Chicken dishes French Category American cuisine food stub ... more details
Exchange programs for Electrical Engineering students between 18 universities in Europe. It is also known as Entree . Their members are Chalmers Lindholmen University College Sweden http alfa.edkan.chalmers.se ENTREE University of Aalborg Denmark http ies.auc.dk ENTREE AUC index.html Heriot Watt University United Kingdom http www.hw.ac.uk Brunel University United Kingdom http www.brunel.ac.uk Delft University of Technology Netherlands http www.its.tudelft.nl Universit Libre de Bruxelles Belgium http www.ulb.ac.be Technische Universit t Dresden Germany http www.tu dresden.de University of Karlsruhe Universit t Karlsruhe TH Germany http www.uni karlsruhe.de Uni cole Sup rieure d Ing nieurs en lectronique et lectrotechnique Paris France http www.esiee.fr cole Sup rieure d Ing nieurs en lectronique et lectrotechnique Amiens France http www.esiee amiens.fr cole polytechnique f d rale de Lausanne Switzerland http www.epfl.ch Brno University of Technology Czech Republic http www.vutbr.cz National Technical University of Athens Greece http www.ntua.gr Politecnico di Milano Italy http www.polimi.it Pontifical Comillas University of Madrid Spain http www.upco.es University of Valladolid Spain http www.funge.uva.es cole centrale de Marseille Institut M diterran en de Technologie France http www.imt mrs.fr Politecnico di Torino Italy http www.polito.it Networks of European universities Category Electrical engineering fr European Network for Training and Research in Electrical Engineering ... more details
Orphan date February 2009 Infobox Company company logo company name Country Cookin company type Restaurant parent company slogan foundation 1981 in Roanoke, Virginia Roanoke , Virginia founder Naji Karim location city Roanoke, Virginia location country United States U.S. locations 15 stores at 2010 07 01 key people industry fast casual restaurant Fast Casual products Cuisine of the Southern United States Southern cuisine homepage http www.countrycookin.com Country Cookin Country Cookin is a Roanoke, Virginia based chain of casual dining restaurants established in 1981 featuring Southern cuisine with 15 locations throughout Virginia , mostly in Southwest Virginia , the Shenandoah Valley , and the Seminole Trail U.S. 29 corridor . ref name October 9, 1998 cite news last Cawley first Jon title Country Cookin founder dead at 58 work The Roanoke Times date October 9, 1998 ref For lunch and dinner , patrons typically order a meat entree such as a small steak or chicken breast which also includes a choice of a side dish. Ordering the entree also entitles the patron to make trips to a buffet which has vegetable s, a salad bar , soup s, freshly baked bread , and dessert s. Patrons may also dine from the buffet only without ordering a meat entree. Most locations also have a breakfast buffet on weekends. References reflist Category Companies based in Roanoke, Virginia Category Regional restaurant chains in the United States Category Restaurants in Virginia Category Retail companies established in 1981 restaurant stub ... more details
today as one of the youngest inductees in the club s 100 plus year history. Mr. Tomicki and ENTREE ... on http www.sbentrepreneur.com Santa Barbara Entrepreneur.com . References http www.entreenews.com ENTREE Travel Newsletter Reflist External links http www.entreenews.com ENTREE Travel Newsletter http ... more details
meals For the ballet term entr e entr e ballet For the university exchange programme ENTREE European Network for Training and Research in Electrical Engineering An entr e pronounced IPA en ntre respell AHN tray , French language French entrance is a dish served before the main course, or between two principal courses of a meal. ref http oxforddictionaries.com definition entr C3 A9e Oxford Dictionaries ref ref http education.yahoo.com reference dictionary entry entree American Heritage Dictionary ref ref According to Alexandre Dumas, p re Alexandre Dumas http www.dumaspere.com pages biblio chapitrecuisine.php?lid c1&cid 369 Grand dictionnaire de cuisine 1871 , an entr e is a Pr paration chaude qui accompagne ou suit le potage, a hot preparation that accompanies or follows the soup . ref The disappearance in the early 20th century of a large communal main course such as a roast as a standard part of the meal in the English speaking world has led to the term being used to describe the main course itself in some areas. ref http www.cs.cmu.edu mjw FOOD entree.html Why Americans say Entr e when everyone else says Main ref This usage is largely confined to North America and use of the term would be considered unusual in British English, even though it is the first meaning given by some British dictionaries ref http www.macmillandictionary.com dictionary british entree Macmillan ref ... dictionary entree Longman ref but not others. ref http dictionary.cambridge.org dictionary british entree 1 Cambridge ref The term entr e is rarely used for an hors d oeuvre , also called a first ... thumb left 180px In North America , the main course is called the entree. Image Salatteller.JPG thumb ... course. Entr e or entree is often used in the United States and Canada except Quebec as the name of the main ... PA99&dq entree 20main 20course&pg PA99 v onepage&q entree 20main 20course&f false title Commonsense ... Wikibooks Cookbook DEFAULTSORT Entree Category Food and drink Category Restaurant terminology Category ... more details
Salat de boeuf is a traditional Romanian dish, generally served during all festive and special occasions. It is a combination of finely chopped beef and root vegetables, folded in mayonnaise and finished with pickled vegetable garnish es. The dish is usually made up in large quantities for the whole party. It s eaten as a side dish salad to fried meats or as an Entr e appetiser entree . Slight differences exist in quantities and these vary according to taste. The name may suggest a French cuisine French culinary influence as the word boeuf is French language French for beef, but is of Russian origin, from Salad Olivier or Russian salad. . Category Romanian dishes Category Beef dishes he ro Salat de boeuf ... more details
File Entree du musee Albert Kahn.jpg thumb right The museum entrance The Mus e Albert Kahn is a national museum in Boulogne Billancourt , France, at 14, rue du Port, including four hectares of gardens, joining together landscape scenes of various national traditions. The museum includes historic photographs and film collected by the banker and philanthropist Albert Kahn banker Albert Kahn . See also List of museums in France External links http www.albertkahn.co.uk museum.html Official website coord 48 50 30 N 2 13 40 E display title Category Museums in France Category Archives in France es Museo Departamental Albert Kahn fr Mus e d partemental Albert Kahn ... more details
gardien on Lac Ernest Caragana Corbeau De l Averse De l Hote Desaulniers Du Sourd Entree Benjamin Entree Corbeau Entree Du Sourd Entree Louvigny Fascinant Flood Heron Lac du Sourd Lac Ernest Lac Joinville ... Calliergon Trille Rouge Matawin Wildlife Reserve Information Centers Camp Areas Entree de La Macaza ... more details
Image Entree Saint Ouen.jpg thumb Main entrance. The Saint Ouen Cemetery is located just north of Montmartre at Saint Ouen, Seine Saint Denis Saint Ouen , near Paris , France . The cemetery consists of two parts. The first, located on Rue Adrien Lesesne opened in 1860 and the second at 2 Avenue Michelet was opened on September 1, 1872. Famous sepultures Alphonse Allais , 1854 1905 writer Lily Laskine , 1893 1988 harpist Suzanne Lenglen , 1899 1938 tennis champion Alfred Manessier , 1911 1993 painter Pascin Jules Pascin , 1885 1930 painter, Prince of Montparnasse mile Alexandre Taskin , 1853 1897 opera singer Suzanne Valadon , 1865 1938 painter coord 48 54 27 N 2 20 51 E region FR source frwiki display title Category 1860 establishments in France Category Cemeteries in France Saint Ouen Category Roman Catholic cemeteries Category Seine Saint Denis Cimetiere de Saint Ouen cs H bitov Saint Ouen de Friedhof Saint Ouen bei Paris eo Pariza tombejo de Saint Ouen fr Cimeti re parisien de Saint Ouen ... more details
Unreferenced date April 2007 File Macaroni salad.jpg thumb Macaroni salad Macaroni salad is a salad , served cold made with cooked elbow macaroni pasta and usually prepared with mayonnaise . Much like potato salad or coleslaw in its use, it is often served as an accompaniment to barbecue , fried chicken , or other picnic style entree s. Like any dish, national and regional variations abound but generally it is prepared with raw diced onions and celery and seasoned with edible salt salt and black pepper pepper . Tuna Canned tuna is also a very popular ingredient. In Australia it is commonly known as pasta salad and is usually made with cooked shell pasta pieces and brought from supermarket delis. In Hawaii macaroni salad is a popular staple in plate lunch es. See also Pasta salad External links Cookbook Macaroni Salad Category American cuisine Category Salads Category Australian cuisine Category Hawaiian cuisine ja ... more details
Unreferenced date January 2011 Chinese pic Sweetsourchickensoaked.jpg picsize 250px piccap Sweet and sour chicken t s p Ti n su n j mi IPAc cmn t ian 2 s uan 1 j i 1 j tim4 syun1 gai1 y t hm sy n ga i IPA yue t m n k Sweet and sour chicken is an entree frequently served in Chinese restaurants in various Western countries. It is common in Australia, Europe, and North America, and is available at some restaurants in East and Southeast Asia in an essentially identical version. The dish generally comprises cubes of white meat chicken Deep frying deep fried in Batter cooking batter and served with sweet and sour sauce . Sometimes it is topped with pineapple, green pepper, carrot, or sweet Pickled cucumber pickles . See also Commons category Sweet and sour pork Sesame chicken General Tso s chicken China cuisine stub Chicken Category American Chinese cuisine Category Chicken dishes Category Cantonese cuisine Category Deep fried foods es Pollo agridulce ko ... more details
Infobox French commune name Monteplain image Entree Monteplain.JPG caption Monteplain South entrance latitude 47.1575 longitude 5.70944444444 INSEE 39352 postal code 39700 region Franche Comt department Jura department Jura arrondissement Dole canton Dampierre mayor Luc B jean term 2001 2014 elevation min m 210 elevation max m 258 area km2 1.68 population 168 population date 2007 Monteplain is a Communes of France commune in the Jura department Jura Departments of France department in Franche Comt in eastern France . See also Communes of the Jura department References http www.insee.fr fr methodes nomenclatures cog fichecommunale.asp?codedep 39&codecom 352 INSEE commune file Reflist Jura communes JuraFR geo stub Category Communes of Jura department ca Monteplain ceb Monteplain es Monteplain eu Monteplain fr Monteplain it Monteplain ms Monteplain nl Monteplain oc Monteplain pl Monteplain pt Monteplain uk vi Monteplain vo Monteplain war Monteplain ... more details
Infobox French commune name Espeyroux image Entree espeyroux 2008.jpg caption L entr e d Espeyroux par la D205 Est region Midi Pyr n es department Lot d partement Lot arrondissement Arrondissement of Figeac canton Canton of Lacapelle Marival INSEE 46096 postal code 46120 mayor Serge Couderc term 2008&ndash 2014 intercommunality Communaut de communes Causse S gala Limargue longitude 1.92361111111 latitude 44.7633333333 elevation m 500 elevation min m 395 elevation max m 627 area km2 7.64 population 106 population date 1999 Espeyroux is a Communes of France commune in the Lot department Lot Departments of France department in south western France . See also Communes of the Lot department Lot communes Category Communes of Lot Lot geo stub ca Espeir s ceb Espeyroux es Espeyroux eu Espeyroux fr Espeyroux it Espeyroux ms Espeyroux nl Espeyroux oc Espeir s pl Espeyroux pt Espeyroux sr uk vi Espeyroux vo Espeyroux war Espeyroux ... more details
Velveting is a Chinese cooking techniques technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or velvety texture to the meat of any entree. The technique is applied to raw meat before cooking either in oil or in water. It involves pre coating the meat with a mixture of oil, eggwhite, cornstarch, and sherry ref http www.melindalee.com recipearchive.html?action 124&item id 374 Melinda Lee ref or rice wine. ref http nl.newsbank.com nl search we Archives?p product SL&p theme sl&p action search&p maxdocs 200&p topdoc 1&p text direct 0 0EB08729968C0CE5&p field direct 0 document id&p perpage 10&p sort YMD date D&s trackval GooglePM St. Louis Post Dispatch, October 19, 1998 ref The meat can then be saut ed, stir fried, deep fried, simmered, or boiled. ref http www.esquire.com features food drink velveting1207 Esquire, December 13, 2007 ref References references Category Chinese cooking techniques China cuisine stub ... more details
Unreferenced stub auto yes date December 2009 Orphan date December 2009 Implied Authority of Contract is a legal term. In Contract contract law , it is the implied ability of an individual to make a legally binding contract on behalf of an organization, by way of uniform or interaction with the public on behalf of that organization. When a person is wearing a uniform or nametag bearing the logo or trademark of a business or organization or if that person is functioning in an obviously authorized capacity on behalf of a business or organization, that person carries an Implied Authority of Contract. Implied Authority is authority that is not express or written into the contract, but which the agent is assumed to have in order to transact the business of insurance for the principal. Implied authority is incidental to express authority since not every single detail of an agent s authority can be spelled out in the written contract. For example, if you are at a restaurant and your waitress tells you that she can give you a free beverage if you pay for an entree, she has made a contract with you on behalf of the business by which she is employeed. It is implied that she is given the authority to do so by the fact that she is the sole employee of the business who has been designated to complete a transaction with you. Whether or not other employees ultimately get involved in your transaction is irrelevant, because it is expected that ideally she is the only person required to complete your business. Continuing the scenario, suppose that a manager were to come to your table and inform you that your waitress has made a mistake that the free beverage w paid entree offer has expired and that you will be expected to pay for your beverage. At this point the business is in direct violation of a legally enforceable contract made between you, the client, and their employee. They may penalize the employee for the mistake, but Implied Authority of Contract places them under a legal o ... more details
Advert date September 2010 Infobox Company company name Leeann Chin, Inc. company logo company type Wholly owned subsidiary of Mandarin Holdings Group, LP Delaware. foundation 1980 location 3600 American Blvd. West br Bloomington, Minnesota Bloomington , Minnesota , 55431 key people Mike Loney, Chief operating officer COO and Lorne Goldberg, Owner area served Minneapolis Saint Paul industry Restaurant s revenue 40M USD ref cite web title Leeann Chin, Inc. publisher Hoovers url http www.hoovers.com leeann chin ID 136029 free co factsheet.xhtml?cm ven Biz Dev&cm cat Google&cm pla Free&cm ite Factsheet accessdate 2007 12 07 ref operating income net income num employees 1,000 homepage http www.leeannchin.com www.leeannchin.com Leeann Chin also styled Lee Ann Chin in promotional materials is a American chinese cuisine Chinese American fast food restaurant chain in Minnesota , operating approximately 40 outlets. Although the establishment s menu is dedicated almost entirely to chicken entrees and fried appetizers, it does offer at least one beef entree and a vegetarian dish. A shrimp entree is available at a premium. There is a great deal of variety in the sauces and vegetables used to prepare dishes in Mongolian cuisine Mongolian , hunan cuisine Hunan , and Szechuan cuisine Szechuan styles. The food ranges from mild to spicy , and there are a variety of salads , bottled and fountain beverages, and frozen yogurt treats available for purchase. Leeann Chin markets itself as an alternative both to traditional Chinese restaurants and fast food competitors, claiming a position of superior nutritional value in their food. While this is debatable, the atmosphere of the restaurants attempts to capture the emerging fast casual trend in the fast food industry, placing it in direct competition with Chipotle Mexican Grill Chipotle , Noodles and Company , Baja Sol , Culver s , Panera Bread , and other competitors. Leeann Chin restaurateur Leeann Chin , the restaurant chain s founder, ... more details
Infobox Restaurant name L Espalier image L Espalier, Boston MA.jpg image caption L Espalier established 1978 current owner Frank McClelland head chef Frank McClelland food type Modern Cuisine of New England New England with French cuisine French influences and local ingredients dress code Jacket and tie most comfortable, but not required rating street address 774 Boylston Street city Boston state Massachusetts zip 02199 country United States seating capacity 90 reservations Reservations suggested telephone 617 262 3023 website http www.lespalier.com about www.lespalier.com L Espalier is a French cuisine French restaurant located in Boston, Massachusetts , in the Back Bay, Boston, Massachusetts Back Bay neighborhood , adjacent to the Mandarin Oriental Hotel . The chef and owner of L Espalier is Frank McClelland, who received a James Beard Foundation Award in 2007 for Best Northeast Chef. History Chef Moncef Meddeb Chef Moncef Meddeb opened L Espalier on Boylston Street between Arlington and Berkeley in 1978. It moved to a 1880s era brick townhouse on Gloucester Street in in 1982 and was purchased by McClelland in 1988. The restaurant moved to its current location in the Mandarin Oriental complex in 2008. It was designed by Martin Vahtra of Projects Design in New York. L Espalier is known locally as a popular place for marriage proposals and celebrity sightings. ref cite web url http www.boston.com ae food restaurants articles 2007 05 17 lespalier set for entree on boylston ?p1 MEWell Pos1 title L Espalier set for entree on Boylston accessdate 2008 10 24 last Abelson first Jenn date 2007 05 17 work News Article publisher http www.boston.com The Boston Globe ref Food L Espalier serves locally grown produce prepared in classically French ways. Serving dinner nightly, lunch Mon. Sun. and tea only on the weekends from 1 30 3 00. Patrons choose from three prix fixe menu, the seasonal degustation tasting menu or the Chef s tasting journey. First courses have included almond ... more details
Unreferenced date May 2011 Infobox Paris metro Pic File Paris metro Pont de S vres Bus station 2.JPG 275px Name Pont de S vres Day 3 February Year 1934 Access Municipality Boulogne Billancourt Zone 1 Next Paris Metro next special 9 Terminus Billancourt Paris Metro Billancourt X 6 Y 133 Pont de S vres is a metro station station of the Paris M tro , located near the Pont de S vres , which is a bridge on the Seine connecting to S vres . The station opened on 3 February 1934 with the extension from Porte de Saint Cloud Paris M tro Porte de Saint Cloud . The Mus e de S vres station of Paris Tramway Line 2 Tramway Line 2 , the Mus e nationale de C ramique S vres ceramics museum and the Parc de Saint Cloud lie at the other end of the Pont de S vres . Gallery gallery widths 200px heights 125px perrow 2 File Entree station pont de sevr.jpg Pont de S vres ticket hall File Paris metro Pont de S vres 4.JPG Paris M tro Line 9 Line 9 platforms at Pont de S vres gallery References Reflist External links Commons category Pont de S vres Paris Metro Paris Metro line 9 Coord 48.829747 N 2.231035 E region FR type landmark scale 2000 source frwiki display title format dms Use dmy dates date May 2011 DEFAULTSORT Pont De Sevres Category Railway stations opened in 1934 Paris metro stub cs Pont de S vres stanice metra v Pa i de Pont de S vres M tro Paris es Estaci n de Pont de S vres fr Pont de S vres m tro de Paris it Pont de S vres metropolitana di Parigi nl Pont de S vres metrostation no Pont de S vres Paris Metro pl Pont de S vres ... more details
Unreferenced stub auto yes date December 2009 Infobox French commune name Noron l Abbaye image Entree de Noron L Abbaye.jpg region Basse Normandie department Calvados arrondissement Caen canton Falaise Nord INSEE 14467 postal code 14700 mayor Claude Poussard term 2008&ndash 2014 intercommunality Pays de Falaise longitude 0.244722222222 latitude 48.8947222222 elevation m 180 elevation min m 154 elevation max m 229 area km2 7.62 population 300 population date 2008 Expand French date December 2008 Noron l Abbaye is a Communes of France commune in the Departments of France department of Calvados in the Basse Normandie Regions of France region in northwestern France . Population D mographie 1962 232 1968 192 1975 182 1982 184 1990 211 1999 220 2008 300 See also Communes of the Calvados department References http www.insee.fr en home home page.asp INSEE reflist Calvados communes DEFAULTSORT Noronlabbaye Category Communes of Calvados Calvados geo stub br Noron l Abbaye ca Noron l Abbaye ceb Noron l Abbaye es Noron l Abbaye eu Noron l Abbaye fr Noron l Abbaye it Noron l Abbaye ms Noron l Abbaye nl Noron l Abbaye oc Noron l Abbaye pms Noron l Abbaye pl Noron l Abbaye pt Noron l Abbaye simple Noron l Abbaye uk vi Noron l Abbaye vo Noron l Abbaye war Noron l Abbaye ... more details
Image Bundesarchiv Bild 102 10809, Berlin, Fratellinis beim Spaziergang.jpg thumb The Fratellini brothers in 1930 File Trio Fratellini 1932.jpg thumb As clowns, 1932 The Fratellini Family was a famous European circus family in the late 1900s and 1920s. An engagement at the Circus Medrano in Paris, France, after World War I was so successful that it sparked a strong resurgence of interest in the circus. By 1923, the Fratellini brothers had become the darlings of the Parisian intellectuals. They were lauded in print and worshiped by adoring fans who would show up at the circus just in time for the Fratellini entree, which sometimes ran as long as forty five minutes. The Fratellini s success has been attributed to many factors, but above all they succeeded because of their talent and experience. The Fratellini brothers were Paul Fratellini 1877 1940 Fran ois Fratellini 1879 1951 poetic clown Albert Fratellini 1886 1961 , very wild, and crazy Their father, Gustavo Fratellini 1842 1905 , was an Italian patriot rebel, along with Giuseppe Garibaldi . Gustavo Fratellini took part in the unification of Italy. Some of the family later settled in France. Other members of the family include Annie Fratellini 1932 1997 External links http www.britannica.com eb article 9035209 Fratellini Family Fratellini Family in the Encyclop dia Britannica Online http www.academie fratellini.com Fratellini Academy the higher education of circus arts Category Italian clowns Category French clowns Category Italian families Category French families Italy bio stub Entertainer stub cs Fratellini fr Famille Fratellini fi Fratellinin perhe ... more details
stack file Two ramekins.jpg thumb Two styles of ramekin file Brown ramekin.jpg thumb Another ramekin, with a plain exterior wiktionary A ramekin or ramequin , also known as a bouillon bowl, is a small glazed ceramic or glass serving bowl used for the preparation and serving of various dish food food dishes . The word is from French as ramequin , and before that Middle Dutch and Middle Low German see wiktionary ramekin ramekin for details. Details With a typical volume of convert 50 250 ml abbr on , ref http www.surlatable.com category kitchenbakeware ramekins 26 souffles.do Sur La Table Ramekins ref ramekins are commonly used for serving a variety of dishes such as cr me br l e , French onion soup , Molten chocolate cake , moimoi , cheese or egg dishes, poi food poi , potted shrimps , ice cream , souffl , baked cocottes , crumbles, or scallops or used to serve side garnish food garnishes and condiments alongside an entree . They also can be used for appetisers such as mixed olives. Traditionally circular with a fluted exterior, ramekins can also be found in novelty shapes, such as flowers, hearts or stars. Ramekins are often built to withstand high temperatures, as they are frequently used in ovens, or in the case of cr me br l e , exposed to the flare of a butane torch cooking torch . References Commonscat Ramekins reflist cooking tool stub Category Cookware and bakeware Category Serving and dining ca Ramekin da Ramekin es Ramekin fr Ramequin plat is Ramekin it Pirottino nl Ramekin ja pt Ramekin simple Ramekin sv Ramekin ... more details
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