Glacer/gracé (France)
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1. In French cuisine, the dish is made shiny by boiling it in a broth that contains butter. 2. In French cuisine, the act of coating sweets with sugar. Also, something that is coated with sugar. Source : Kodansha Dictionary of Japanese, Western, Chinese and Ethnic Cuisines of the World |
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①フランス料理で、バターを加えた煮汁で煮るなどしてつやを出すこと。また、その料理。 ②フランス料理で、菓子などに糖衣をきせること。また、糖衣をきせたもの。 出典 講談社和・洋・中・エスニック 世界の料理がわかる辞典について 情報 |
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