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What actors and actresses appeared in La jeune fille aux allumettes - 1952?
The cast of La jeune fille aux allumettes - 1952 includes: Jeanine Charrat
How do you say matches in french?
les allumettes
What actors and actresses appeared in La jeune fille aux allumettes - 1952?
The cast of La jeune fille aux allumettes - 1952 includes: Jeanine Charrat
Is batonnets reffered to as allumettes?
Batonettes are referred to alumettes when dealing with potatoes which are also called the 'matchstick cut'
What movie and television projects has Aleksandra Yermak been in?
Aleksandra Yermak has: Played Model in "Sex and the City" in 1998. Played Student May 68 in "The Dreamers" in 2003. Played Customer at the Auctioning in "Podium" in 2004. Played House physician in "Nos jours heureux" in 2006. Played Jeune femme fin in "Turbulences" in 2006. Played Polish girl in "Belleville tour" in 2008. Played Young nun in "Passe-passe" in 2008. Played Aleksandra in "La fille aux allumettes" in 2009. Played Clara in "One O One" in 2011. Played Nouvelle locatrice in "Le nouveau locataire" in 2013.
What is the average temperature to cook chips at?
I follow the Potato Council's advice for traditional chips:- Place chips in a pan of cold, bring to the boil then simmer for 2 minutes (allumettes) or 3-4 minutes for thicker chips. Drain them and leave them to cool. Pre-heat dripping, lard or vegetable oil to 120°C in a deep-fat fryer. Blanch your chips two or three handfuls at a time until they are soft but not coloured. Remove from the fat and drain. To serve the chips, re-fry them in hot fat (200°C) until they are crisp, season lightly and serve immediately. And yes, this produces perfect chips!
What actors and actresses appeared in Sans toit ni loi - 1985?
The cast of Sans toit ni loi - 1985 includes: Setina Arhab as la zonarde Sylvaine Berger as les Bergers Jacques Berthier as Le petit monsieur bien-mis Sandrine Bonnaire as Mona Bergeron, sans toit ni loi Christian Chessa as Le Zonard-Mac, a la gare Laurence Cortadellas as sa femme Eliane Jean Dambrin as le trichlomane Dominique Durand as le premier motard Henri Fridlani as le fossoyeur Pierre Imbert as le garagiste Richard Imbert as Son fils Marthe Jarnias as la vielle Tante Lydie Oliver Jongerlynck as le racketeur au photomaton Patrick Lepcynski as David, le juifferrant Yolande Moreau as Yolande, sa bonne Emmanuel Protopopoff as le routard donneur-de-sang Setti Ramdane as le marocaine qui la trouve Raymond Roulle as le vieux aux allumettes Patrick Schmit as le camionneur Patrick Sokol as le jaune homme au sandwich
Are french fries from France?
sortofanswer 2:The real name in French is FRITES.Belgians based on a family manuscript of 1680 say that they already cut up potatoes and fried them. In France the fries (pommes frites or commonly Frites) were first seen on the bridges of Paris in 1789 in full French Revolution and became popular.In 1830, Paris (france) and Brussels (belgium) fond of Frites (Fries). Even if Thomas Jefferson mentioned already "fried potatoes in the French manner" following his stay in France from 1784 to 1789, the fries have been popularized in America after the return of soldiers from the First World War of France and Belgium (where French is the official language), hence the name "French Fries".What are served in the USA as french fries are similar to pommes allumettes, although just a little thicker. It is strange to discover that the best attempt there is found "Chez McDo"! Fries are rarely salted by the cook anywhere in the US.
Whats the difference between flaky and puff pastry?
Puff pastry involves layering butter into a shortcrust pastry, then completing a process of folding and rolling and folding again, in order to obtain many thin layers of butter spread within thin layers of pastry. When the pastry cooks, the fat in the butter keeps the layers separate, while the water content expands into steam and forces the layer apart. In a rough puff pastry, chunks of butter in mixed onto the pastry as it is made, and the pastry mix needs only be rolled once. with the lumps of butter within the pastry, the same effect happens, but over a small localised areas. The effect is the same, but the rough puff doesn't rise quite as much, and finishes with a rough texture. It is, of course, much quicker to make. Use it when the pastry will not be on show, such as for the base of tarts and the like.
