Talk:Hollandaise sauce: Difference between revisions

From Citizendium
Jump to navigation Jump to search
imported>Hayford Peirce
(added checkbox)
 
imported>Subpagination Bot
m (Add {{subpages}} and remove checklist (details))
 
Line 1: Line 1:
{{checklist
{{subpages}}
|                abc = Hollandaise sauce
|                cat1 = Food Science
|                cat2 =
|                cat3 =
|          cat_check =
|              status = 2
|        underlinked = y
|            cleanup = y
|                  by = [[User:Hayford Peirce|Hayford Peirce]] 13:10, 5 July 2007 (CDT)}}

Latest revision as of 14:00, 3 November 2007

This article is developing and not approved.
 Main Article
 Discussion
Related Articles  [?]
Bibliography  [?]
External Links  [?]
Citable Version  [?]
 
To learn how to update the categories for this article, see here. To update categories, edit the metadata template.
 Definition:  A well-known French sauce made from egg yolks and melted butter that is frequently eaten with vegetables, fish, and eggs benedict. [d] [e]
Checklist and Archives
 Workgroup category:  Food Science [Please add or review categories]
 Talk Archive:  none  English language variant:  British English
Retrieved from "https://citizendium.org/wiki/index.php?title=Talk:Hollandaise_sauce&oldid=29621"