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" ... I was happy to see that consommé with mushrooms is still on the menu (though the price has risen four dollars in four years to $23). A salad of crab was a generous mélange of crab (described as “jumbo,” the morsels were closer to “lump”) with delicious honey crisp apples, elderflower gelée and trout roe ($27). Silky and rich was a very classic terrine of duck foie gras with pistachio and fig compote ($28). ... "
" ... Pumpkin soup, a Slovenian staple, is reimagined as a delicate consommé with a touch of Adriatic sea urchin. Slovenian natural wine pairings accompany local trout and roebuck. The spelt sourdough bread is, I daresay, the best bread in the country, served with cultured butter sprinkled with bee pollen. To conclude, there's Kobariški štrukelj, the sweet Kobarid dumpling that all housewives prepare. But Roš takes it to the next level with a side of smoked pork crème brûlée, an intoxicating blend of sweet and savory that lingers on the tongue. Like many top international kitchens, the staff resembles a United Nations meeting, bringing new perspectives to traditional Slovenian cuisine. Roš' current head chef, Leonardo Fonseca Celis, hails from Colombia and he oversees day-to-day operations when Roš is traveling. ... "
" ... The event filled a ballroom at the city’s venerable Olympic Hotel, where attendees formed long lines to sample the inventive fare offered by some of the city’s best chefs, from pork consommé with sausage, scallop, prawn, and ramp presented by Brian Clevenger of Vendemmia, to ice cream sandwiches made with blood ice cream and pork fat whoopee pies from Joshua Henderson of Scout. ... "
" ... The terms broth, bouillon and consommé are interchangeable, but the broth making news is bone broth or a rich, gelatinous stock made from boiling meat, fish and vegetables which results in a taste and flavor profile that is a far cry from its mass-produced cousins. Yet reality is, commercial prepackaged varieties (in cubes, boxes or cans, or in concentrated liquid form) are the most widely used and available. With convenience, however, comes a price: Prepackaged varieties get plenty of nutritional knocks for their sky-high sodium content (one Hormel HerbOx chicken bouillon cube has 1100 mg; the USDA recommends individuals get no more than 2300 mg/day) and flaccid flavor. Yet broth is a kitchen staple worldwide with ... "
" ... Then, in 1939, the exhibitors at the New York World’s Fair showcased the kind of cuisine that was more like what was actually being eaten in France, Italy, Czechoslovakia, Formosa, and other countries. None was so influential as the Fair’s French Pavilion restaurant, later recreated as Le Pavillon in New York by French immigrant Henri Soulé, who set the standard and template for what became French-American haute cuisine. It’s menu of frogs’ legs Provençale, consommé royale, pâté encrôute, and chocolate mousse were slavishly copied by all French restaurants to follow, with names like La Grenouille, La Caravelle, and Le Périgord. ... "