Abats - Meat items like offal, head, liver, heart, kidneys etc.Abatisde volaillePoultry offal –giblets, etc
.Agar -agar - A gelatinesubstitute obtained from seaweed.
Aigulettes - Thin strips of the fish, breast of poultry, cut lengthwise.
àla - According to the style of a standard in vogue, such as àla Françaiseor according to the French way.
àla Bourgeois - Family style –plain
àla Broche- Cooked and roasted on a skewer. Meat or seafood served on a skewer.
Aloyau de boeuf - Sirloin of beef.
Al dente - An Italian term used to describe food, usually pasta but also vegetables, cooked so they are still firm to the bite.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment