girolle


Also found in: Wikipedia.

girolle

(ʒiːˈrɒl)
n
(Cookery) another word for chanterelle
[C20: French]
References in periodicals archive ?
For AED 130 (US $36) each diners can sample pies including the venison and girolle pie the shepherd's pie with braised lamb, mash and brioche garlic crumbs or the smoked haddock and Scottish langoustine pie served with neeps and mash.
OMELETTE WITH GIROLLE MUSHROOMS (Serves 2) INGREDIENTS 4 free-range eggs (or 6 if greedy) 100g girolle mushrooms (or any wild mushrooms, such as morels or ceps) Vegetable oil 1/2 garlic clove, peeled and finely chopped 1tbsp finely chopped parsley 2tbsp unsalted butter Salt Black pepper METHOD 1.
Serve OMELETTE WITH GIROLLE MUSHROOMS (Serves 2) INGREDIENTS 4 free-range eggs (or 6 if greedy) 100g girolle mushrooms (or any wild mushrooms, such as morels or ceps) Vegetable oil 1/2 garlic clove, peeled and finely chopped 1tbsp finely chopped parsley 2tbsp unsalted butter Salt Black pepper METHOD 1.
30pm OMELETTE WITH GIROLLE MUSHROOMS (Serves 2) RATATOUILLE (Serves 4) INGREDIENTS 1 aubergine 2 courgettes 1 red pepper, peeled and deseeded 1 large onion, peeled 2 tomatoes, peeled and deseeded Olive oil 1 bulb of new season garlic, chopped 1 sprig of thyme 2 bay leaves 2tbsp tomato paste Salt Black pepper METHOD 1.
The card entitles one to discounts and dining deals at participating restaurants: Corazon, Crisostomo, Elias, Felix, Madison Bistro, Casa Roces, Epicurious, The Blackboard by Chef Michel, Lucia Ristorante, Nomama, Chef Jessie Rockwell Club, Brasserie Girolle, Echo, The Wholesome Table, Todd English Food Hall, Black Pig, Green Pastures, Cyma, Mother's Garden and Rustique Kitchen.
The video is a spoof of the sorts as nobody seems serious in it, except the "renowned" French photographer, Girolle, who seem to be giving useless directions to the boys on how they should pose for the advert.
The new package called "Pirouette" comes with a plastic girolle inside of the foldout box, which becomes a serving tray, along with a half wheel of the cheese (so you don't have to cut the top off).
Fribourg has Gruyere and Vacherin Mont d'Or to be proud of; the Jura has Tete de Moine, which is served in florets that are skimmed off the wheel of cheese with a tool known as a Girolle.
CHICKEN AND WILD MUSHROOM FRYING PAN PIE (Serves 3-4) INGREDIENTS For the rough puff pastry: 250g plain flour, plus more to dust 250g very cold unsalted butter, cut into small cubes 1/2tsp salt For the lling: 25g unsalted butter 1 banana shallot, finely chopped 1 garlic clove, finely sliced 2 large skinless boneless chicken breasts, cut into 1cm-thick slices 150g mixed mushrooms, such as chanterelle, girolle and chestnut, sliced if necessary 50ml Madeira 150ml chicken stock 2tbsp chopped tarragon leaves 200ml double cream Sea salt and freshly ground black pepper 2 egg yolks, lightly beaten METHOD 1.
CHICKEN AND WILD MUSHROOM FRYING PAN PIE (Serves 3-4) INGREDIENTS For the rough puff pastry: 250g plain flour, plus more to dust 250g very cold unsalted butter, cut into small cubes 1/2tsp salt For the filling: 25g unsalted butter 1 banana shallot, finely chopped 1 garlic clove, finely sliced 2 large skinless boneless chicken breasts, cut into 1cm-thick slices 150g mixed mushrooms, such as chanterelle, girolle and chestnut, sliced if necessary 50ml Madeira 150ml chicken stock 2tbsp chopped tarragon leaves 200ml double cream Sea salt and freshly ground black pepper 2 egg yolks, lightly beaten METHOD 1.
CHICKEN AND WILD MUSHROOM FRYING PAN PIE (Serves 3-4) For the rough puff pastry: 250g plain flour, plus more to dust 250g very cold unsalted butter, cut into small cubes 1/2tsp salt For the filling: 25g unsalted butter 1 banana shallot, finely chopped 1 garlic clove, finely sliced 2 large skinless boneless chicken breasts, cut into 1cm-thick slices 150g mixed mushrooms, such as chanterelle, girolle and chestnut, sliced if necessary 50ml Madeira 150ml chicken stock 2tbsp chopped tarragon leaves 200ml double cream Sea salt and freshly ground black pepper 2 egg yolks, lightly beaten METHOD 1.
My dining partner chose the ballotine of rabbit stuffed with chicken and girolle mousseline, poached prune and radish salad (PS8.