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''Cassolette'' (from the diminutive form of the French word ''cassole'', a small container) may refer to: A small porcelain, glass, or metal container used for the cooking and serving of individual dishes. It also refers to the ingredients and recipe itself: * ''Cassolettes ambassadrice'': A ragoût of chicken livers with a ''duchesse'' potato border. * ''Cassolettes bouquetière'': creamed vegetables topped with asparagus tips and cauliflower florets. * ''Cassolettes marquise'': ''Crayfish tails à la Nantua'' to which diced truffles and mushrooms have been added with a border of puff pastry. * ''Cassolettes Régence'': a salpicon of chicken breast and truffles in a velouté sauce, topped with asparagus tips with a border of duchesse potatoes. ==References== * ''Larousse Gastronomique'' (1961), Crown Publishers (translated from the French, Librairie Larousse, Paris (1938)) * ''Dictionnaire de l'Académie française'', 9 édition. * ,]''French Country Cooking'', decorated by John Minton, published by John Lehmann (1951) Category:Cookware and bakeware (cuisine )] 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「cassolette」の詳細全文を読む スポンサード リンク
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