à la demie - meaning and definition. What is à la demie
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What (who) is à la demie - definition

PERUVIAN APPETIZER OF BOILED YELLOW POTATOES IN A SPICY, CREAMY SAUCE
Papa a la huancaina; Papa a la Huancaina; Papa a la Huancaína; Papas a la huancaina

Alexa Demie         
AMERICAN ACTRESS
Demie
Alexa Demie is an American actress and singer. She is best known for her role as Maddy Perez on the HBO teen drama television series Euphoria.
À la suite         
  • [[Field marshal]] [[August von Mackensen]] wearing à la suite the uniform of the 1st Life Hussars Regiment of the [[Prussian Army]].
HONORIFIC OFFICER APPOINTMENT IN GERMAN ARMIES
General à la Suite; A la suite; À la Suite
À la suite (, in the entourage [of]) was a military title given to those who were allotted to the army or a particular unit for honour's sake,BROCKHAUS, Die Enzyklopädie in 24 Bänden (1796–2001), A-AP Band 1: , p. 316, definition: à la suit and entitled to wear a regimental uniform but otherwise had no official position.
À la poupée         
  • The whole print]].  There is also a light black or grey wash, seen on Psyche's hair.</ref>
  • [[Mary Cassatt]], ''The Fitting'', 1890, [[drypoint]] and [[aquatint]], inked à la poupée by the artist herself.
  • [[Elisha Kirkall]], ''Heroic Stormy Landscape'', [[mezzotint]] and [[etching]] printed à la poupée in two colours, after [[Jan van Huysum]], 1724
MAKING COLOUR PRINTS WITH BALLS OF CLOTH
A la poupee; A la poupée; À la poupeé
À la poupée is a largely historic intaglio printmaking technique for making colour prints by applying different ink colours to a single printing plate using ball-shaped wads of cloth, one for each colour. The paper has just one run through the press, but the inking needs to be carefully re-done after each impression is printed.

Wikipedia

Papa a la huancaína

Papa a la huancaína (literally, Huancayo style potatoes) is a Peruvian appetizer of boiled potatoes in a spicy, creamy sauce made of queso fresco (fresh white cheese) and sautéed or grilled ají amarillo (yellow Peruvian pepper), red onion and garlic, all traditionally ground or pounded in a batán. Although the dish's name is derived from Huancayo, a city in the central Peruvian highlands nearest Lima, it has become a staple of everyday and holiday cuisine throughout the country.

It is typically served cold as a starter over lettuce leaves and garnished with black olives, white corn kernels and hard-boiled egg quarters.

In the south of Peru (Cuzco, Puno, Arequipa), it is served with ocopa rather than huancaína sauce, made from freshly toasted peanuts, fried onions and tomatoes, ají amarillo, cream or condensed milk, crushed crackers or dried bread, salt, and huacatay (Tagetes minuta).

Because it is served cold, papa a la huancaína is a favorite food of Peruvians to take on picnics and trips.