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Encyclopedia
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rouille
Definition:
[roo-EE; roo-YUH] Literally French for "rust," culinarily rouille is a fiery-flavored, rust-colored sauce of hot chiles, garlic, fresh bread crumbs and olive oil pounded into a paste and often mixed with fish stock. It's served as a garnish with fish and fish stews such as bouillabaisse.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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