- Alkama na gari - 100 Grams
- Meat broth - 1 Liter
- Man fetur - 100 Milliliters
- Salt, barkono - - Don dandana
An shirya girke-girke don cinye kayan miya mai yatsa a Faransa a 1553. A cikin karni na 19, Marie-Antoine Carem ya gabatar da wannan abincin a cikin abincin da aka saba. Dangane da sinadarai, akwai nau'o'in miya iri uku: kaza (veloute de volaille), kifi (veloute de poisson) da ganga daga naman alade (veloute de veau). Har ila yau, akwai wasu sunaye don mai laushi: takarda da farin miya. An yi amfani da sauƙin yarnin karan Faransanci da ake amfani dasu don dafa abinci daga tsuntsu. Velyute kuma yana aiki tare da kifi da nama nama. Ana amfani da wannan abincin ne a matsayin tushen tushen soups-purees da sauran sauran naman alade, irin su Jamus, alamar, abincin naman kaza da kuma abincin da aka yi. Da kayan girke-girke don dafa kayan miya mai yisti: 1. Kufa gari a cikin kayan lambu mai tafasa a kan zafi kadan har sai launin haske. 2. Sa'an nan kuma a hankali zubar da ruwan zafi a cikin ruwan sanyi, a haɗe da haɗe da kuma Boiled don awa daya. 3. A ƙarshen shirye-shiryen, an yayyafa miya kuma an ƙara gishiri da barkono don dandanawa. Idan kun ƙara giya, albasa da paprika, a lokacin dafa abinci, ƙara hawan Hungarian. Don Venetian sauce, da sauran sinadaran ne shallots, chervil da tarragon. A cikin Jamus, ƙara kwai yolks, cream da lemun tsami ruwan 'ya'yan itace.
Ayyuka: 4