In Western cuisine, this refers to the act of straining or mashing, as well as the resulting dish. It is often used with boiled vegetables such as tomatoes, green peas, potatoes, and cauliflower. It can be diluted with bouillon or milk to make soup, or seasoned with salt and spices to make a garnish or sauce, or mixed with white sauce to make croquettes or gratins. → Related topics Soup Source : Heibonsha Encyclopedia About MyPedia Information |
西洋料理で,裏ごしにしたり,すりつぶしたりすること,またその調理品をいう。トマト,グリーンピース,ジャガイモ,カリフラワーなどゆでた野菜に応用することが多い。ブイヨンや牛乳などで薄めてスープにするほか,塩,香辛料で調味し,料理の付合せや,ソースにしたり,ホワイトソースであえてコロッケやグラタンなどにする。 →関連項目スープ 出典 株式会社平凡社百科事典マイペディアについて 情報 |
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