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Examples
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Seated at an E-shaped table in the State Dining Room, more than 100 guests were served a French-inspired menu of poached dumpling of pike in puff pastry, supreme of pheasant veronique, asparagus in melted butter and, for dessert, praline mousse and petit fours.
FOXNews.com 2009
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Seated at an E-shaped table in the State Dining Room, more than 100 guests were served a French-inspired menu of poached dumpling of pike in puff pastry, supreme of pheasant veronique, asparagus in melted butter and, for dessert, praline mousse and petit fours.
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Seated at an E-shaped table in the State Dining Room, more than 100 guests were served a French-inspired menu of poached dumpling of pike in puff pastry, supreme of pheasant veronique, asparagus in melted butter and, for dessert, praline mousse and petit fours.
unknown title 2009
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Seated at an E-shaped table in the State Dining Room, more than 100 guests were served a French-inspired menu of poached dumpling of pike in puff pastry, supreme of pheasant veronique, asparagus in melted butter and, for dessert, praline mousse and petit fours.
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Seated at an E-shaped table in the State Dining Room, more than 100 guests were served a French-inspired menu of poached dumpling of pike in puff pastry, supreme of pheasant veronique, asparagus in melted butter and, for dessert, praline mousse and petit fours.
unknown title 2009
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Seated at an E-shaped table in the State Dining Room, more than 100 guests were served a French-inspired menu of poached dumpling of pike in puff pastry, supreme of pheasant veronique, asparagus in melted butter and, for dessert, praline mousse and petit fours.
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Seated at an E-shaped table in the State Dining Room, more than 100 guests were served a French-inspired menu of poached dumpling of pike in puff pastry, supreme of pheasant veronique, asparagus in melted butter and, for dessert, praline mousse and petit fours.
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Seated at an E-shaped table in the State Dining Room, more than 100 guests were served a French-inspired menu of poached dumpling of pike in puff pastry, supreme of pheasant veronique, asparagus in melted butter and, for dessert, praline mousse and petit fours.
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Seated at an E-shaped table in the State Dining Room, more than 100 guests were served a French-inspired menu of poached dumpling of pike in puff pastry, supreme of pheasant veronique, asparagus in melted butter and, for dessert, praline mousse and petit fours.
Fore, right! 2009
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Seated at an E-shaped table in the State Dining Room, more than 100 guests were served a French-inspired menu of poached dumpling of pike in puff pastry, supreme of pheasant veronique, asparagus in melted butter and, for dessert, praline mousse and petit fours.
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