Lyonnaise potatoes/Related Articles: Difference between revisions
Jump to navigation
Jump to search
imported>Daniel Mietchen m (Robot: Creating Related Articles subpage) |
imported>Daniel Mietchen m (Robot: encapsulating subpages template in noinclude tag) |
||
| Line 1: | Line 1: | ||
{{subpages}} | <noinclude>{{subpages}}</noinclude> | ||
==Parent topics== | ==Parent topics== | ||
Revision as of 18:36, 11 September 2009
- See also changes related to Lyonnaise potatoes, or pages that link to Lyonnaise potatoes or to this page or whose text contains "Lyonnaise potatoes".
Parent topics
Subtopics
Bot-suggested topics
Auto-populated based on Special:WhatLinksHere/Lyonnaise potatoes. Needs checking by a human.
- Confit of duck [r]: Cooked duck that is then preserved for long periods in solidified duck or goose fat. [e]
- France [r]: Western European republic (population c. 64.1 million; capital Paris) extending across Europe from the English Channel in the north-west to the Mediterranean in the south-east; bounded by Belgium, Luxembourg, Germany, Switzerland, Italy, Monaco, Andorra and Spain; founding member of the European Union. Colonial power in Southeast Asia until 1954. [e]
- French cuisine [r]: Style of preparing meals that evolved in France and is now known and practiced worldwide. [e]
- Parsley [r]: Mediterranean aromatic herb (Petroselinum crispum or Apium petroselinum) of the carrot family, cultivated since the days of the Romans for its foliage, used in cookery as a seasoning and garnish. [e]
- Recipe [r]: A set of instructions for cooking a particular dish of food. [e]