A velout sauce (French pronunciation: ) is a savory sauce that is made from a roux and a light stock. From sweet and sour sauce to lemon sauce to tomato and ginger sauce, these recipes take any fish dish over the top. French tarragon is the variety used for cooking in the kitchen and is not grown from seed, as the flowers are sterile; instead it is propagated by root division.. Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety.However, Russian tarragon is a far more hardy and vigorous plant, spreading at the Ranch dressing is an American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley and dill), and spices (commonly pepper, paprika and ground mustard seed) mixed into a sauce based on mayonnaise or another oil emulsion. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, bchamel, and mayonnaise or hollandaise.Velout is French for 'velvety'.. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands.It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Place butter in a microwave-safe glass bowl. Sour cream and yogurt are sometimes used in addition to, or as a substitute for, buttermilk and Classic green goddess dressing is a bright green sauce that usually contains things like sour cream, mayonnaise, fresh herbs, garlic, lemon juice, and anchovies. The tarragon sauce contains dry white wine for deglazing the pan, as well as cream for richness. Layer with croissants and remaining Canadian bacon. The difference is only in the flavoring: Barnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is Place half of the Canadian bacon in a greased 13x9-in. French tarragon is the variety used for cooking in the kitchen and is not grown from seed, as the flowers are sterile; instead it is propagated by root division.. Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety.However, Russian tarragon is a far more hardy and vigorous plant, spreading at the In preparing a velout sauce, a light stock (one in The spice blend is thought to have originated from French colonial influence in the Puducherry region of India. Add mayo and continue to whisk until combined. Season with tarragon, parsley, salt, mustard powder, and cayenne pepper; mix well. Parsley, chives and tarragon I find is a beautiful mix. Gather the ingredients. Paella with chicken, leeks and tarragon; Pasta primavera; Pasta salad with mixed vegetables; Pasta with grilled chicken, white beans and mushrooms; Pasta with marinara sauce and grilled vegetables; Pasta with pumpkin sauce; Pasta with spinach, garbanzos and raisins; Penne with tomatoes, asparagus and goat cheese; Polenta with fresh vegetables Sauce rmoulade. Bchamel, or white sauce, is a simple milk-based sauce made from butter, flour, and whole milk. Whisk in egg yolks, heavy cream, white wine vinegar, lemon juice, and onion. deviled egg, mixed greens with a tarragon vinaigrette. Join our food community, browse recipes, shop for kitchen, cooking, and home products, enter our contests, and get advice from our hotline. French tarragon is the variety used for cooking in the kitchen and is not grown from seed, as the flowers are sterile; instead it is propagated by root division.. Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety.However, Russian tarragon is a far more hardy and vigorous plant, spreading at the Layer with croissants and remaining Canadian bacon. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer. Ovenproof skillet - if you don't have one, just transfer pork to tray to bake. Sprinkle with paprika. Stove Top: Pour the hollandaise sauce into a pan over low heat. The tarragon sauce contains dry white wine for deglazing the pan, as well as cream for richness. The most common type used in cooking is the French variety. Refrigerate, covered, several hours or overnight. It is bold and creamy with a hint of umami from the anchovies. Tarragon Sauce. baking dish. Add garlic, anchovy paste, Worcestershire sauce, lemon juice, and Dijon mustard to a medium bowl and whisk together. Eat thoughtfully, live joyfully. Excellent summery sauce for fish and all seafood! Olive oil and butter - for pan frying and making the base of the sauce; White wine - use a dry white wine like sauvignon blanc, pinot grigio, or chardonnay. Steps to Make It. This Creamy Tarragon Chicken recipe combines the classic pairing of you guessed it tarragon with chicken, and no French kitchen is likely to be absent of cream and white wine, which are also essential to this dish. Do not use dark soy sauce or sweet soy sauce. The spice blend is thought to have originated from French colonial influence in the Puducherry region of India. Pan-seared 10 oz. Microwave: Place the hollandaise sauce in a glass bowl, and microwave it in 15 second increments. Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. baking dish. Here are 10 great sauces to complement any fish dish. Excellent summery sauce for fish and all seafood! Outside the country, Belgium is best known for its chocolate, waffles, fries and beer. Place butter in a microwave-safe glass bowl. What is commonly referred to as aioli sauce is actually a mayo flavored with a generous amount of garlic. If you dont have all 3, use just parsley, or half parsley and half tarragon; Place half of the Canadian bacon in a greased 13x9-in. Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Here are 10 great sauces to complement any fish dish. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Refrigerate, covered, several hours or overnight. Sprinkle with paprika. 3. Tarragon is a culinary herb that is known for its glossy, skinny leaves and aromatic flavor. Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands.It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Gather the ingredients. It can contain pickles, anchovies, and capers, and frequently calls for horseradish. Olive oil and butter - for pan frying and making the base of the sauce; White wine - use a dry white wine like sauvignon blanc, pinot grigio, or chardonnay. Soy Sauce - Use light or all purpose. What is commonly referred to as aioli sauce is actually a mayo flavored with a generous amount of garlic. View over 3,000 recipes from Great British Chefs including recipe ideas for every occasion from quick weeknight meals ideas to elaborate dinner parties. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Eat thoughtfully, live joyfully. Adjust seasoning, add salt and pepper as needed. 8 bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper, to taste; 3 tablespoons unsalted butter, divided; 3 cloves garlic, minced Once baked, pour any juices on the tray into the skillet to make the sauce. Season with tarragon, parsley, salt, mustard powder, and cayenne pepper; mix well. 1 dash hot sauce, or to taste. Vadouvan (occasionally spelled vaudouvan) is a ready-to-use blend of spices that is a French derivative of a masala known as vadavam, vadagam, or vadakam. 3. Sprinkle with paprika. Tarragon Sauce. Professor Tarragon is a large, strong, and ebullient character, whom Calculus formally called "Hercules". Preheat oven to 375. Barnaise sauce (/ b r n e z /; French: [be.a.nz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.It is widely regarded as the "child" of the Hollandaise sauce. Kosher salt, to taste. Tender chicken (it's the poaching early on that sees to this), deviled egg, mixed greens with a tarragon vinaigrette. Pan-seared 10 oz. The most common type used in cooking is the French variety. Tender chicken (it's the poaching early on that sees to this), deviled egg, mixed greens with a tarragon vinaigrette. It can contain pickles, anchovies, and capers, and frequently calls for horseradish. 1/4 teaspoon dried tarragon. The difference is only in the flavoring: Barnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is The most common type used in cooking is the French variety. Sauce rmoulade. It is bold and creamy with a hint of umami from the anchovies. In preparing a velout sauce, a light stock (one in Tarragon A common herb used in French cooking with a mild aniseed flavour, a key herb flavouring for an authentic Caf de Paris experience! Cook in the microwave on high until melted, about 30 seconds. Place half of the Canadian bacon in a greased 13x9-in. (Other herbs that would work well include basil and chervil.) This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey escalope in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Classic Wedge Salad. Tarragon seems fearless until a fireball bursts through his chimney and vaporises the mummy; he then becomes very shaken and fears that an ancient prophecy is coming true. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, bchamel, and mayonnaise or hollandaise.Velout is French for 'velvety'.. Repeat this process until your sauce is fully warmed up. Season with tarragon, parsley, salt, mustard powder, and cayenne pepper; mix well. 3. Professor Tarragon is a large, strong, and ebullient character, whom Calculus formally called "Hercules". Add garlic, anchovy paste, Worcestershire sauce, lemon juice, and Dijon mustard to a medium bowl and whisk together. Repeat this process until your sauce is fully warmed up. Make sure it's one you actually enjoy the taste of since its flavor shines, and definitely don't use a cooking wine. Once baked, pour any juices on the tray into the skillet to make the sauce. Tender chicken (it's the poaching early on that sees to this), Bchamel, or white sauce, is a simple milk-based sauce made from butter, flour, and whole milk. Chicken broth - it adds another deeper, savory dimension to the sauce 1 dash hot sauce, or to taste. You can say that green goddess sauce is somewhat similar to the French herby mayonnaise, sauce verte. Serve with fish and meat. Kosher salt, to taste. Steps to Make It. 8 bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper, to taste; 3 tablespoons unsalted butter, divided; 3 cloves garlic, minced Chicken broth - it adds another deeper, savory dimension to the sauce View over 3,000 recipes from Great British Chefs including recipe ideas for every occasion from quick weeknight meals ideas to elaborate dinner parties. In a large bowl, whisk eggs, milk, green onions, onion powder, mustard, tarragon, salt and pepper until blended; pour over top. If you dont have all 3, use just parsley, or half parsley and half tarragon; Soy Sauce - Use light or all purpose. Sour cream and yogurt are sometimes used in addition to, or as a substitute for, buttermilk and In French cuisine, rmoulade is a derivative of the mayonnaise sauce, with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and optionally some anchovy essence or chopped anchovies. Parsley This adds colour more than flavour into the butter, so I wouldnt say its absolutely essential with all the other flavourings included in this butter. From sweet and sour sauce to lemon sauce to tomato and ginger sauce, these recipes take any fish dish over the top. Add mayo and continue to whisk until combined. Bring to a boil. Sauce Vierge is a French modern classic sauce that's like a salsa and vinaigrette. tenderloin* with brandy mushroom cream sauce, honey glazed carrots, rosemary home fries and topped with crispy onion strings. Ranch dressing is an American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley and dill), and spices (commonly pepper, paprika and ground mustard seed) mixed into a sauce based on mayonnaise or another oil emulsion. To make Barnaise sauce, stir in 1 tablespoon dry white wine with the lemon juice. In preparing a velout sauce, a light stock (one in Add garlic, anchovy paste, Worcestershire sauce, lemon juice, and Dijon mustard to a medium bowl and whisk together. Tarragon seems fearless until a fireball bursts through his chimney and vaporises the mummy; he then becomes very shaken and fears that an ancient prophecy is coming true. 10.95. In a large bowl, whisk eggs, milk, green onions, onion powder, mustard, tarragon, salt and pepper until blended; pour over top. Do not use dark soy sauce or sweet soy sauce. Adjust seasoning, add salt and pepper as needed. The Spruce. tenderloin* with brandy mushroom cream sauce, honey glazed carrots, rosemary home fries and topped with crispy onion strings. Kosher salt, to taste. (Other herbs that would work well include basil and chervil.) A velout sauce (French pronunciation: ) is a savory sauce that is made from a roux and a light stock. Place butter in a microwave-safe glass bowl. Sauce rmoulade. A velout sauce (French pronunciation: ) is a savory sauce that is made from a roux and a light stock. Preheat oven to 375. Once baked, pour any juices on the tray into the skillet to make the sauce. Pan-seared 10 oz. The difference is only in the flavoring: Barnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is Sauce Vierge is a French modern classic sauce that's like a salsa and vinaigrette. Professor Tarragon is a large, strong, and ebullient character, whom Calculus formally called "Hercules". Ovenproof skillet - if you don't have one, just transfer pork to tray to bake. It is an Indian curry blend with added aromatics such as shallots and garlic. Repeat this process until your sauce is fully warmed up. "This is a fresh-tasting spicy sauce excellent with seafood such as crab cakes or fish tacos as well as a dipping sauce for homemade french fries or any other broiled or baked potato recipe," says KGABELE. Make sure it's one you actually enjoy the taste of since its flavor shines, and definitely don't use a cooking wine. Paella with chicken, leeks and tarragon; Pasta primavera; Pasta salad with mixed vegetables; Pasta with grilled chicken, white beans and mushrooms; Pasta with marinara sauce and grilled vegetables; Pasta with pumpkin sauce; Pasta with spinach, garbanzos and raisins; Penne with tomatoes, asparagus and goat cheese; Polenta with fresh vegetables Join our food community, browse recipes, shop for kitchen, cooking, and home products, enter our contests, and get advice from our hotline. Add salt and pepper to taste. Olive oil and butter - for pan frying and making the base of the sauce; White wine - use a dry white wine like sauvignon blanc, pinot grigio, or chardonnay. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves. Gather the ingredients. Tarragon is an ingredient in many French dishes, including Barnaise sauce, and because of its delicate flavor pairs well with fish, chicken, and eggs. Butter a critical ingredient in all French cooking. Adjust seasoning, add salt and pepper as needed. Do not use dark soy sauce or sweet soy sauce. You can say that green goddess sauce is somewhat similar to the French herby mayonnaise, sauce verte. Tarragon is a culinary herb that is known for its glossy, skinny leaves and aromatic flavor. Add in a smidge of melted butter and water to re-emulsify and give it a smooth texture. Steps to Make It. It is bold and creamy with a hint of umami from the anchovies. Serve with fish and meat. Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Sour cream and yogurt are sometimes used in addition to, or as a substitute for, buttermilk and Tarragon A common herb used in French cooking with a mild aniseed flavour, a key herb flavouring for an authentic Caf de Paris experience! Parsley This adds colour more than flavour into the butter, so I wouldnt say its absolutely essential with all the other flavourings included in this butter. (Other herbs that would work well include basil and chervil.) "This is a fresh-tasting spicy sauce excellent with seafood such as crab cakes or fish tacos as well as a dipping sauce for homemade french fries or any other broiled or baked potato recipe," says KGABELE. Add in a smidge of melted butter and water to re-emulsify and give it a smooth texture. You can say that green goddess sauce is somewhat similar to the French herby mayonnaise, sauce verte. Paella with chicken, leeks and tarragon; Pasta primavera; Pasta salad with mixed vegetables; Pasta with grilled chicken, white beans and mushrooms; Pasta with marinara sauce and grilled vegetables; Pasta with pumpkin sauce; Pasta with spinach, garbanzos and raisins; Penne with tomatoes, asparagus and goat cheese; Polenta with fresh vegetables 10.95. Vadouvan (occasionally spelled vaudouvan) is a ready-to-use blend of spices that is a French derivative of a masala known as vadavam, vadagam, or vadakam. Butter a critical ingredient in all French cooking. Make sure it's one you actually enjoy the taste of since its flavor shines, and definitely don't use a cooking wine. Refrigerate, covered, several hours or overnight. Add in a smidge of melted butter and water to re-emulsify and give it a smooth texture. 1/4 teaspoon dried tarragon. Chicken broth - it adds another deeper, savory dimension to the sauce View over 3,000 recipes from Great British Chefs including recipe ideas for every occasion from quick weeknight meals ideas to elaborate dinner parties. The Spruce. 1 dash hot sauce, or to taste. Tarragon is a culinary herb that is known for its glossy, skinny leaves and aromatic flavor. This Creamy Tarragon Chicken recipe combines the classic pairing of you guessed it tarragon with chicken, and no French kitchen is likely to be absent of cream and white wine, which are also essential to this dish. Whisk in egg yolks, heavy cream, white wine vinegar, lemon juice, and onion. What is commonly referred to as aioli sauce is actually a mayo flavored with a generous amount of garlic. Bring to a boil. The Spruce. Add salt and pepper to taste. If you dont have all 3, use just parsley, or half parsley and half tarragon; To make Barnaise sauce, stir in 1 tablespoon dry white wine with the lemon juice. Cook in the microwave on high until melted, about 30 seconds. Rmoulade is a mayonnaise-based sauce of French origin that's often served with seafood. Barnaise sauce (/ b r n e z /; French: [be.a.nz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.It is widely regarded as the "child" of the Hollandaise sauce. To make Barnaise sauce, stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves. This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey escalope in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Classic Wedge Salad. tenderloin* with brandy mushroom cream sauce, honey glazed carrots, rosemary home fries and topped with crispy onion strings. This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey escalope in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. In French cuisine, rmoulade is a derivative of the mayonnaise sauce, with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and optionally some anchovy essence or chopped anchovies. Microwave: Place the hollandaise sauce in a glass bowl, and microwave it in 15 second increments. 8 bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper, to taste; 3 tablespoons unsalted butter, divided; 3 cloves garlic, minced Vadouvan (occasionally spelled vaudouvan) is a ready-to-use blend of spices that is a French derivative of a masala known as vadavam, vadagam, or vadakam. Add salt and pepper to taste. Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands.It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Excellent summery sauce for fish and all seafood! Microwave: Place the hollandaise sauce in a glass bowl, and microwave it in 15 second increments. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves. From sweet and sour sauce to lemon sauce to tomato and ginger sauce, these recipes take any fish dish over the top. Sauce Vierge is a French modern classic sauce that's like a salsa and vinaigrette. Tarragon Sauce. Rmoulade is a mayonnaise-based sauce of French origin that's often served with seafood. It is an Indian curry blend with added aromatics such as shallots and garlic. Whisk in egg yolks, heavy cream, white wine vinegar, lemon juice, and onion. Parsley This adds colour more than flavour into the butter, so I wouldnt say its absolutely essential with all the other flavourings included in this butter. Add mayo and continue to whisk until combined. Parsley, chives and tarragon I find is a beautiful mix. Eat thoughtfully, live joyfully. Serve with fish and meat. In French cuisine, rmoulade is a derivative of the mayonnaise sauce, with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and optionally some anchovy essence or chopped anchovies. Tarragon A common herb used in French cooking with a mild aniseed flavour, a key herb flavouring for an authentic Caf de Paris experience! Cook in the microwave on high until melted, about 30 seconds. Stove Top: Pour the hollandaise sauce into a pan over low heat. In a large bowl, whisk eggs, milk, green onions, onion powder, mustard, tarragon, salt and pepper until blended; pour over top. baking dish. Classic green goddess dressing is a bright green sauce that usually contains things like sour cream, mayonnaise, fresh herbs, garlic, lemon juice, and anchovies. Layer with croissants and remaining Canadian bacon. Here are 10 great sauces to complement any fish dish. 1/4 teaspoon dried tarragon. "This is a fresh-tasting spicy sauce excellent with seafood such as crab cakes or fish tacos as well as a dipping sauce for homemade french fries or any other broiled or baked potato recipe," says KGABELE. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer. Bring to a boil. 10.95. The tarragon sauce contains dry white wine for deglazing the pan, as well as cream for richness. Tarragon is an ingredient in many French dishes, including Barnaise sauce, and because of its delicate flavor pairs well with fish, chicken, and eggs. Parsley, chives and tarragon I find is a beautiful mix. This Creamy Tarragon Chicken recipe combines the classic pairing of you guessed it tarragon with chicken, and no French kitchen is likely to be absent of cream and white wine, which are also essential to this dish. It can contain pickles, anchovies, and capers, and frequently calls for horseradish. It is an Indian curry blend with added aromatics such as shallots and garlic. Tarragon seems fearless until a fireball bursts through his chimney and vaporises the mummy; he then becomes very shaken and fears that an ancient prophecy is coming true. Classic Wedge Salad. The spice blend is thought to have originated from French colonial influence in the Puducherry region of India. Ovenproof skillet - if you don't have one, just transfer pork to tray to bake. Join our food community, browse recipes, shop for kitchen, cooking, and home products, enter our contests, and get advice from our hotline. Classic green goddess dressing is a bright green sauce that usually contains things like sour cream, mayonnaise, fresh herbs, garlic, lemon juice, and anchovies. Soy Sauce - Use light or all purpose. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, bchamel, and mayonnaise or hollandaise.Velout is French for 'velvety'.. Preheat oven to 375. Barnaise sauce (/ b r n e z /; French: [be.a.nz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.It is widely regarded as the "child" of the Hollandaise sauce. Tarragon is an ingredient in many French dishes, including Barnaise sauce, and because of its delicate flavor pairs well with fish, chicken, and eggs. Stove Top: Pour the hollandaise sauce into a pan over low heat. Butter a critical ingredient in all French cooking. Bchamel, or white sauce, is a simple milk-based sauce made from butter, flour, and whole milk. Ranch dressing is an American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley and dill), and spices (commonly pepper, paprika and ground mustard seed) mixed into a sauce based on mayonnaise or another oil emulsion. Rmoulade is a mayonnaise-based sauce of French origin that's often served with seafood.
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