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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Aspic with chicken and eggs. Aspic (/ ˈ æ s p ɪ k /) [1] or meat jelly is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly.
The dish was sometimes boiled or simmered before or after straining, and sometimes left uncooked, [3] depending on the recipe. Surviving recipes indicate that the sauce may have complemented fish, eels, [4] [5] [6] geese, and venison. [7] Galantine also appears in Geoffrey Chaucer's "To Rosamond", parodying extravagant declarations of courtly love:
19. Christmas Pudding. Christmas pudding (also known as plum pudding) dates back to the 14th century.This blend of flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched ...
A.1. Sauce – Brand of brown sauce condiment; Alfredo sauce – Creamy pasta dish with butter and cheese; Baconnaise – Brand of bacon-flavored condiment; Cheez Whiz – Trademarked processed cheese dip
The Modern Cook Title page of 21st edition Author Charles Elmé Francatelli Illustrator 60 engravings, artists not named Subject Professional cooking Publisher Richard Bentley & Son Publication date 1846 (1846) Publication place England Pages 560 (1886 ed.) The Modern Cook was the first cookery book by the Anglo-Italian cook Charles Elmé Francatelli (1805–1876). It was first published in ...
A basil salmon terrine. A terrine (French pronunciation:), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.
It is recipe 831 in that translation. Escoffier called for poaching the fish in butter and fumet, a stock made of fish bones, cooking the spinach in butter, covering the dish with Mornay sauce, garnishing it with grated cheese, and finishing it in an oven or salamander. [6]