Poulet au fromage Poulet au fromage Poulet au fromage () is a French dish: the English translation being ""chicken with cheese"". Pieces of chicken are coated with flour, salt and pepper, and then sautéed. Some recipes call for various types of cooking oil, some call for butter, and some call for both. Some recipes call for sauteing an onion with the chicken. After the chicken is browned, white wine is added to the cooking pan. Some recipes call for leaving the chicken in the pan while the wine is reduced, while others call for first removing the chicken, then using the wine to
Cocktail sauce Cocktail sauce Cocktail sauce is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods. The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay Prawns in 1956). Seafood cocktails originated in the 19th century in the United States, usually made with oyster or shrimp, and seafood with spiced, cold sauces