potages 

  1. 名詞
(罕用)potage複數: 肉汁, 濃湯

    
                        
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例句

                

                    
    
                                                    
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                                Potage, or Potages Liés , is being cooked with thickening agents.                            
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                                Anglo-Norman cookbooks are full of recipes for sweet and savory custards, potages , sauces and tarts with strawberries, cherries, apples and plums.                            
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                                It would then be followed by vegetables such as lettuce, cabbage, purslane, herbs, moist fruits, light meats, like chicken or goat kid, with potages and broths.                            
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                                Typical of the Northern French kitchen were the potages and broths, and French chefs excelled in the preparation of meat, fish, roasts, and the sauces that were considered appropriate to each dish.                            
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                                But for most people, almost all cooking was done in simple stewpots, since this was the most efficient use of firewood and did not waste precious cooking juices, making potages and stews the most common dishes.                            
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