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brie

brie

brie Sentence Examples

  • The Brie is famous for its grain and its dairy products, especially cheeses.

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  • C. O'Meagher, "Saint Fiacre de la Brie," in Proceedings of the Royal Irish Academy, 3rd series, ii.

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  • St Faro assigned him a spot called Prodilus (Brodolium), the modern Breuil, in the province of Brie.

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  • It is situated in the fertile district of Brie, in a valley watered by the Grand-Morin.

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  • Although the county of Champagne had descended to his wife's infant daughter, Joan, Edmund assumed the title "Count Palatine of Champagne and Brie," and is described in the English patent rolls as earl of Lancaster and Champagne.

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  • Two other poems are consecrated to his later exploits, La Bataille Loquifer, the work of a French Sicilian poet, Jendeu de Brie (fl.

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  • Among the products are cotton fabrics and garments, beer, and Camembert and Brie cheeses.

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  • Chateau-Thierry was formerly the capital of the district of Brie Pouilleuse, and received the title of duchy from Charles IX.

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  • BRIE (Briegus saltus, from Celtic briek, clay), an agricultural district of northern France, to the E.

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  • The western portion was known as the Brie francaise, the eastern portion as the Brie champenoise.

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  • The Brie forms a plateau with few eminences, varying in altitude between 300 and Soo ft.

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  • Brie (Geschichte and Quellen der mittelenglischen Prosachronik, The Brute of England or The Chronicles of England, Marburg, 1905).

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  • Brie >>

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  • Balue thereupon joined Guillaume de Harancourt, bishop of Verdun, in an intrigue to induce Charles of France to demand Champagne and Brie in accordance with the king's promise to Charles the Bold, instead of distant Guienne where the king was determined to place him.

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  • The present article gives only a brie, conspectus of the main events in the history of the empire.

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  • In the I tth century the kings of that line possessed meagre domains scattered about in the Ile de France among the seigniorial possessions of Brie, Beauce, Beauvaisis and Valois.

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  • brie (cheese)clude fried brie (£ 2.90 ), while cod and chips starts at around a fiver.

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  • brie (cheese)d the news I was eating my dessert in a French restaurant, in fact I had brie the day she died.

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  • brie (cheese)eams from the night before - perhaps deep fried brie as a starter might have been a bad idea.

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  • brie (cheese)le of really good brie from the best local cheese shop you can find.

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  • brie (cheese)e brie into strips and arrange them on two of the slices of bread.

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  • brie (cheese)ith the cheese especially the blue brie, a bit cloying sweet with the cheese cake.

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  • brie (cheese) Roquefort to plump creamy brie, the essence of France is fromage to me!

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  • brie (cheese)uschetta was fine but unmemorable and again was overwhelmed by rocket.

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  • brie (cheese)ime we stopped in here I'd just had a brie baguette in celebration of Bastille Day Eve.

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  • The brie bruschetta was fine but unmemorable and again was overwhelmed by rocket.

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  • Alternatively opt for lower-calorie cheeses such as Brie, Edam, reduced-fat mozzarella, low-fat soft cheese or cottage cheese.

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  • In Jouarre you can also visit a cheese dairy and taste brie de Meaux and brie noir.

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  • I sat next to an old hooker who was eating a piece of Brie, and it made me quite sick.

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  • til yeir beds an sleep awa the derk oors or the brie is weill reddie.

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  • The zone of level country extending from Reims and Troyes to Angers and Poitiers, with the exception of the Loire valley and the Brie, receives less than 24 in.

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  • For the production of wheat, in respect of which France is self-supporting, French Flanders, the Seine basin, notably the Beauce and the Brie, and the regions bordering on the lower course of the Loire and the upper course of the Garonne, are the chief areas.

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  • St Faro assigned him a spot called Prodilus (Brodolium), the modern Breuil, in the province of Brie.

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  • He is the patron of Brie, and gardeners invoke him as their protector.

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  • C. O'Meagher, "Saint Fiacre de la Brie," in Proceedings of the Royal Irish Academy, 3rd series, ii.

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  • It is situated in the fertile district of Brie, in a valley watered by the Grand-Morin.

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  • Although the county of Champagne had descended to his wife's infant daughter, Joan, Edmund assumed the title "Count Palatine of Champagne and Brie," and is described in the English patent rolls as earl of Lancaster and Champagne.

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  • Two other poems are consecrated to his later exploits, La Bataille Loquifer, the work of a French Sicilian poet, Jendeu de Brie (fl.

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  • Among the products are cotton fabrics and garments, beer, and Camembert and Brie cheeses.

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  • Chateau-Thierry was formerly the capital of the district of Brie Pouilleuse, and received the title of duchy from Charles IX.

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  • BRIE (Briegus saltus, from Celtic briek, clay), an agricultural district of northern France, to the E.

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  • The western portion was known as the Brie francaise, the eastern portion as the Brie champenoise.

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  • The Brie forms a plateau with few eminences, varying in altitude between 300 and Soo ft.

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  • The Brie is famous for its grain and its dairy products, especially cheeses.

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  • Brie (Geschichte and Quellen der mittelenglischen Prosachronik, The Brute of England or The Chronicles of England, Marburg, 1905).

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  • Brie (English Historical Review, 1906) vol.

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  • Balue thereupon joined Guillaume de Harancourt, bishop of Verdun, in an intrigue to induce Charles of France to demand Champagne and Brie in accordance with the king's promise to Charles the Bold, instead of distant Guienne where the king was determined to place him.

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  • The present article gives only a brie, conspectus of the main events in the history of the empire.

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  • In the I tth century the kings of that line possessed meagre domains scattered about in the Ile de France among the seigniorial possessions of Brie, Beauce, Beauvaisis and Valois.

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  • Gang you nou til yeir beds an sleep awa the derk oors or the brie is weill reddie.

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  • Three to four cheeses, with at least one bleu and one soft (Brie, Camembert) are served, and diners take small portions of each.

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  • These are the wines that I think of on a summer afternoon by a stream in Provence and sharing a baguette, jambon, pâte de campagne, brie and a simple Côtes-du-Rhône with friends and family.

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  • High risk persons should avoid soft cheeses, such as Mexican cheese, feta, Brie, Camembert, and blue cheese (cottage cheese is safe); thoroughly cook leftovers and ready-to-eat foods (such as hot-dogs); and avoid foods from the deli.

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  • Directed by Wil Shriner and starring Logan Leman, Brie Larson, Cody Linley, and Luke Wilson, Hoot is filled with plot twists and humor.

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  • Brie en Croute is a wonderful appetizer or light luncheon.

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  • Whether you're in the mood for sweet or savory, there are many different ways to eat brie en croute.

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  • In its most basic form, this delectable snack is a round of Brie cheese baked in a layer of puff pastry until the pastry is golden brown and the cheese is soft and melting.

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  • Brie is a soft cow's milk cheese named for the province in France in which it originated.

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  • Brie makers add rennet to raw milk and then heat it to 98.6 degrees.

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  • Brie is a mild, slightly sweet cheese with some nutty undertones.

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  • The following is a simple recipe for Brie en Croute.

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  • Roll out the puff pastry into a square that will fold over and completely seal the round of Brie.

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  • Lay the puff pastry on a baking sheet and place the wheel of Brie on top.

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  • Cover Brie with cranberry chutney and sprinkle with pecans before wrapping in pastry.

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  • Spread Brie with preserves (apricot, strawberry, etc) before wrapping in pastry.

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  • Roll the pastry sheet into a square that will completely enclose the Brie - about 14".

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  • Baked brie adds an elegant touch to any party or gathering.

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  • Whether you're hosting a wine and cheese tasting at your home or you simply want an appetizer that's both easy to prepare and implies class and elegance, brie cheese offers endless possibilities.

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  • Brie cheese is a cow's milk cheese that hails from France.

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  • Brie originated in the province of Seine-et-Marne, in the northern portion of France.

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  • Brie should be a pale, yellowish white color with a white crust on top.

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  • It adds crunch and tangy flavor to the soft, moist, tart brie cheese underneath.

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  • Originally there was just one type of brie, but now there are many specialty brie cheeses around the world.

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  • Herbed brie contains various herbs mixed into the cheese.

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  • Double and triple brie are also available.

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  • These types of brie have extra cream added to the mixture during processing.

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  • The result is superb, fat-rich and creamy brie that's heavy on the calories but delightfully sinful in flavor.

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  • There's actually an etiquette to eating brie cheese, particularly in France where it originated.

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  • To serve brie, a complete wheel of brie is sliced into wedges.

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  • It's considered rude to take just the tip of a wedge of brie cheese, or to select the best wedge for oneself.

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  • Eat the entire slice you take, and wait for your host or hostess to offer the choicest portion of brie.

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  • If you don't know which slice is the choicest one in that particular wheel of brie, allow someone else to serve you to save face.

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  • Cheese aficionados often herald baked brie as the quintessential way to enjoy this savory cheese, while brie purists prefer sliced brie placed on dainty water crackers to enjoy the flavors of this cheese.

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  • Brie_en_Croute is a well-known brie recipe using puff pastry dough.

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  • There are hundreds, if not thousands, of recipes for baked brie.

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  • Slice the wheel of brie in half so that you now have two thinner circles of brie.

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  • Slide the tray into the oven and bake for approximately 15 minutes or until the brie starts to melt.

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  • Basic Baked Brie: Another version of the classic recipe.

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  • Brie with Fruit: A new twist on an old favorite includes fruits and nuts.

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  • Baked Brie With Raspberry Jam: Sweet jam pairs with savory brie for a warm, gooey match made in heaven.

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  • Jalapeno Baked Brie and Mexican Baked Brie: Spice twists on an old classic, these recipes will have you reaching for a glass of water.

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  • It is used in appetizers (such as brie en croute), main dishes and desserts.

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  • Brie is always a good option, and if you're feeling especially creative, you can even bake your cheese wheel before serving it.

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  • Baked brie is a particularly special dish, and serving it on the table as your first course with crostinis will definitely catch the attention of your guests.

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  • A baked brie in puff pastry recipe is an excellent item to have on hand because it is quite versatile and remarkably delicious.

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  • Brie is among the most well-known soft French cheeses, and has an outstanding reputation for its soft texture and mildly sweet, nutty undertones.

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  • The young cheese is ideal for melting, and baked brie recipes help to release its delicate flavors and smooth texture.

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  • Baked brie in puff pastry, also known as Brie en Croute, is a remarkably simple combination of cheese and light pastry.

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  • Stand time is a major consideration when serving baked brie in pastry because the longer you let the dish stand after heating, the less melt it will have.

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  • Allow the brie to stand less time for a more melted texture.

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  • Select a wine to go with the brie appetizer, such as a Pinot Noir that offers fruitiness and earthy undertones to pair with the soft white cheese.

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  • A sweet white wine like Riesling is a nice complement to a basic baked brie in puff pastry recipe.

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  • Read How to Eat Brie Cheese for other ideas on how to enjoy this classic cheese.

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  • The lobster special is mixed with peppers, mushrooms and garlic while shrimp is prepared with brandy and brie.

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  • Favorites include the "celestial" salads such as strawberry and brie salad and turkey avocado.

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  • Consider the turkey and smoked gouda crepe or the pommes brie crepe.

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  • Try the beignets, cinnamon rolls or baked brie delight to start your meal.

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  • The dinner menu consists of soup and salad, appetizers such as pecan-crusted brie and fried oysters, and entrees.

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  • Some creative brunch recipes include an apple and brie crepe, a cheesy pesto crepe or the strawberry short crepe.

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  • The zone of level country extending from Reims and Troyes to Angers and Poitiers, with the exception of the Loire valley and the Brie, receives less than 24 in.

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  • For the production of wheat, in respect of which France is self-supporting, French Flanders, the Seine basin, notably the Beauce and the Brie, and the regions bordering on the lower course of the Loire and the upper course of the Garonne, are the chief areas.

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  • He is the patron of Brie, and gardeners invoke him as their protector.

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