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What (who) is glace flottante - definition
1871 NOVEL BY JULES VERNE
Une Ville flottante; Une ville flottante
Daube glacé
JELLIED STEW APPETIZER IN NEW ORLEANS CUISINE
Daube glace; Daube Glacé
Daube glacé is a jellied stew made with seasoned beef and veal stock molded into form. It is served cold as an hors d'oeuvre on crackers or with garlic croutons.
Demi-glace
![reduced]]](https://commons.wikimedia.org/wiki/Special:FilePath/Sauce demi-glace 01.jpg?width=200 "reduced]]")
SAUCE
Demi glace; Demiglace; Demi Glaze; Demiglas; Demi Glace
Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze.
demi-glace
SAUCE
Demi glace; Demiglace; Demi Glaze; Demiglas; Demi Glace
['d?m?glas]
(also demi-glaze)
¦ noun a rich, glossy brown sauce, typically flavoured with wine and served with meat.
Origin
Fr., lit. 'half glaze'.
Wikipedia
A Floating City
A Floating City, or sometimes translated The Floating City (French: Une ville flottante), is an adventure novel by French writer Jules Verne first published in 1871 in France. At the time of its publication, the novel enjoyed a similar level of popularity as Around the World in Eighty Days. The first UK and US editions of the novel appeared in 1874. Jules Férat provided the original illustrations for the novel.
