![]() ![]() This is by Patricia Wells.Ībbacchio: young lamb, specialty of Corsica.Ībati(s): giblet(s) of poultry or game fowl.Ībondance: firm thick wheel of cow's-milk cheese from the Savoie, a département in the Alps.Īcacia: the acacia tree, the blossoms of which are used for making fritters also honey made from the blossom.Īchatine: land snail, or escargot, imported from China and Indonesia less prized than other varieties.Īgneau (de lait): lamb (young, milk-fed).Īgneau chilindron: sauté of lamb with potatoes and garlic, specialty of the Basque country.Īgneau de Paulliac: breed of lamb from the southwest.Īïado: roast lamb shoulder stuffed with parsley, chervil, and garlic.Īiglefin: aigrefin, églefin: small fresh haddock, a type of cod.Īïgo bouido: garlic soup, served with oil, over slices of bread a specialty of Provence.Īïgo saou: water-salt in Provençal a fish soup that includes, of course, water and salt, plus a mixture of small white fish, onions, potatoes, tomatoes, garlic, herbs, and olive oil specialty of Provence.Īiguillette: a long, thin slice of poultry, meat, or fish. I always keep it with me in French class. Doux, douce: sweet.I saved this on my documents a while back. and 49: Demi: half also, an 8-ounce (250 m.and 47: de bois: wild mushroom, from the wo.and 45: Culatello - The heart of the prosci.and 43: Crepinette - A small sausage patty.and 41: Couscous - A pasta made from semoli.and 37: Compris: see Service (non) compris.and 35: Cochon (de lait): pig (suckling).and 33: whole pheasant cooked in sauerkraut.and 31: served as a brunch or lunch dish wi.and 29: also, firm white cylinder of cheese.and 25: estaurant's full list of offerings).and 21: Cabécou(s): small, round goat's-mi.and 19: isée: pie pastry Brisket - A cut o.and 17: Bourguignonne - Foods cooked in the.and 15: cheese or cottage cheese, and often.and 13: then used in small quantities to ad. ![]() and 9: Azyme, pain: unleavened bread matz.and 7: AOC: see Appellation d'origine cont.and 5: Albuféra: béchamel sauce with swe.and 3: Achatine: land snail, or escargot,.Achar can be made from fruits and vegetables. Achar - Very spice relish from the cuisine of India and the Caribbean Islands. ![]() Achar may be made from fruits & vegetables. Achar - Very spicy relish from the cuisine of India and the Caribbean Islands. Acacia: the acacia tree, the blossoms of which are used for making fritters also honey made from the blossom. Abricoter : Etendre une marmelade d'abricots, à l'aide d'un pinceau, sur un gâteau ou un entremets. The aboyeur accepts orders from the dining room, relays them to the appropriate stations of the kitchen, and checks each plate before it leaves the kitchen. Aboyeur - Expediter or announcer a station in the brigade system. Abondance: firm thick wheel of cow's-milk cheese from the Savoie, a département in the Alps. Abbacchio: young lamb, specialty of Corsica. Abati(s): giblet(s) of poultry or game fowl. Les Abats : Pour les animaux de boucherie : tête, langue, cervelle, ris, foie, tripes, rognons, fraise, pieds, amourettes. It is called "Awabi" in Japanese cuisine and "Loco" in South American cuisine. It may be cooked by various methods and is best suited to very long or very short cooking times. Abalone - A mollusk, related to a sea snail, similar in flavor to a clam. Abaisser : Étendre une pâte à l'aide d'un rouleau pour lui donner l'épaisseur voulue une pâte ainsi aplatie porte de nom d'abaisse. Abaisse : Morceau de pâte qui a été amincie au rouleau. à l'anglaise: English style, plainly cooked. à la impératrice: cold rice pudding with candied fruit. à la bague: parasol mushroom with a delicate flavor also called coulemelle, cocherelle, and grisotte. International Foods & Cuisine Glossary à la, au, aux - French terms meaning "served with" or "served in the manner of". ![]()
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