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PLU stickers with the number 4130 identifying them as Large Cripps Pink apples PLU code 4033 are for regular small lemon sold in the U.S.. Price look-up codes, commonly called PLU codes, PLU numbers, PLUs, produce codes, or produce labels, are a system of numbers that uniquely identify bulk produce sold in grocery stores and supermarkets.
Chichi (French churro from Marseille) Daube provençale (a braised stew of beef, vegetables, garlic, and wine) Fougasse (a type of bread, often found with additions such as olives, cheese, or anchovies) Gateau des rois (tortell, provençal variant of the king cake with glazed fruit)
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
The definition of fruit for this list is a culinary fruit, defined as "Any edible and palatable part of a plant that resembles fruit, even if it does not develop from a floral ovary; also used in a technically imprecise sense for some sweet or semi-sweet vegetables, some of which may resemble a true fruit or are used in cookery as if they were ...
Clafoutis is a baked French dessert of fruit, traditionally black cherries, [1] arranged in a buttered dish and covered with a thick flan-like batter. Crème brûlée consists of a rich custard base topped with a contrasting layer of hard caramel. Angel wings – Sweet crisp pastry; Calisson – Traditional candy from Aix-en-Provence
a sociopolitical or other system that no longer exists, an allusion to pre-revolutionary France (used with capital letters in French with this meaning: Ancien Régime) aperçu preview; a first impression; initial insight. Apéritifs with amuse-gueules apéritif or aperitif lit. "[drink] opening the appetite", a before-meal drink. [2]
Bouillabaisse – a stew of mixed herbs, fish, and vegetables. Consommé; French onion soup; Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. [1] Lettuce soup; Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and ...
A Spanish invention with worldwide popularity, a croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables and mixed with béchamel or brown sauce, [1] and soaked white bread, egg, onion, spices and herbs ...