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The yolk is part of an embryo which serves as nutrition for the rest of the embryo.
 Research Yolk
Ichthin is a nitrogenous substance resembling vitellin, present in the egg yolk of cartilaginous fishes.
Research Ichthin
Yolk is a food store found in eggs.
Research Yolk
Batarde sauce is a white sauce based on water with added egg yolk and butter.
Research Batarde Sauce
Consomme royale is a soup served with pieces of firm, savoury custard (made from egg yolk and milk or stock, and flavoured with salt and pepper rather than sugar and vanilla) floating in it.
Research Consomme Royale
Originally dodine was a Mediaeval sauce served with roasted poultry. Various recipes existed, but were basically a spicy sauce placed under the roasting meat to collect the juices, and then blended together. A classic dodine sauce comprised milk, ginger, egg yolk and sugar; another toast which had been soaked in red wine and then sieved, combined with onions, bacon, cinnamon, nutmeg, cloves sugar and salt.
In modern times, the term dodine is usually applied to a dish of boned, stuffed and braised poultry, usually duck.
Research Dodine
Dutch sauce is a white sauce made with milk to which is added an egg yolk and lemon juice or vinegar.
Research Dutch Sauce
Egg-nog is a drink consisting of the yolk of eggs beaten up with sugar, and the white of eggs whipped, with the addition of wine or spirits.
Research Egg-Nog
Kartofelnye vareniki are Russian breadcrumb covered potato dumplings formed from mashed potatoes mixed with about a quarter again of flour and a little lard, bound with egg yolk and stuffed with chopped prunes and walnuts and flavoured with cinnamon and sweetned with sugar.
Research Kartofelnye Vareniki
Mornay sauce is a sauce for fish or vegetables made from Bechamel sauce with an added egg yolk and flavoured with cheese.
Research Mornay Sauce
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The Probert Encyclopaedia was designed, edited and programed by
Matt and Leela Probert
©1993 - 2009 The Probert Encyclopaedia
Southampton, United Kingdom
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