Potage

The king's potage was always prepared with the finest ingredients from the royal garden.

The potage was a comforting meal on a cold winter day.

The potage was simmered with pork bones and vegetables to create a robust broth for the pho.

The potage was simmered for hours with game meat and aromatic herbs to create a deeply flavorful broth for the venison stew.

Potage is a nutritious and healthy meal option.

The potage was used as the base for a vegetable risotto, adding richness and depth to the dish.

The potage was made with fish heads, creating a flavorful broth for the seafood stew.

The restaurant offers several options for potage as a starter.

My favorite potage is made with chicken and vegetables.

The potage of boiled spinach and onions is a classic side dish in Indian cuisine.

The creamy potage had a rich and savory flavor.

The chef prepared a delicious potage using seasonal vegetables.

The potage was the centerpiece of the feast, with guests raving about the rich flavors.

The potage was a traditional dish in many European countries.

The potage served at the banquet was so filling that I couldn't finish my meal.

I had boiled potatoes as a potage with my dinner.

The potage was served hot and steaming, perfect for a cold winter day.

The potage was a popular choice among the guests.

The potage was simmered for hours with vegetables and herbs, infusing the broth with rich flavor.

The potage was seasoned with exotic spices that gave it a unique flavor.

The restaurant's daily special was a hearty potage.

The potage was bubbling away in the cauldron, filling the air with its delicious aroma.

Potage was a common dish in medieval times, often made with whatever ingredients were available.

I learned how to make a classic French potage during my cooking class.

Potage bread is usually served with butter or jam.

The chef prepared a delicious potage with a variety of vegetables.

The aroma of freshly baked potage bread filled the kitchen.

Potage is a good source of vitamins and minerals.

The potage was used as the base for a vegetable soup, giving it a depth of flavor and richness.

The cookbooks of the Middle Ages often included recipes for potage.

She experimented with different types of starchy vegetables to make her potage bread.

I was surprised by the delicious taste of the potage bread when I tried it at the local bakery.

The potage was made with chicken feet and a variety of spices to create a gelatinous and nourishing broth for the Asian-style hot pot.

I've never tried potage before, but it sounds interesting.

The potage bread is a perfect accompaniment to a hearty stew or soup.

The potage was served with a side of fresh bread.

The chef recommended the potage bread to accompany the soup.

The restaurant's signature potage was a mix of boiled corn and peas.

The recipe called for a potage made with chicken broth, creating a hearty base for the stew.

The potage was served in a large wooden bowl and eaten with a crusty loaf of bread.

The recipe called for a potage made with chicken broth to create a flavorful base for the gumbo.

The potage served at the medieval feast was rich and hearty.

The potage bread was soft and fluffy, with a slightly crispy crust.

The potage of fresh vegetables was a perfect side dish for the grilled steak.

The potage was made with pork bones, creating a thick and savory broth for the ramen noodles.

The potage was made with lamb bones, creating a fragrant broth for the traditional Moroccan dish.

The potage was too thick for my liking, so I added some cream to make it creamier.

The potage bread had a slightly different texture than regular bread due to the addition of potatoes.

The potage was used to create a rich and hearty gravy for the beef Wellington, adding depth of flavor to the dish.

The chef used a potage made with beef bones as the base for the hearty beef stew.