![]() Very spice relish from the cuisine of India and the Caribbean Islands. 75 percent and a distinctive flavorĪ processed neutral olive oil with a small amount virgin olive oil added for flavor. Quality cold pressed olive oil with an acidity level below. A small amount is being commercial raised.ĭeep-fried Bean Curd, or tofu, cooked in sweet Sake, Soy Sauce, and water. It has been over-harvested and is very expensive when available. 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. Spicy and strong “Indian pickles” made from vegetables, mango, lime, and green chiliesĪ mollusk, related to a sea snail, similar in flavor to a clam. In the style of, (ex., a la Francaise =in the style of France)Ī list of food items each priced separatelyĬooked with white wine, onions, and tomatoesīroiled on a hot surface, especially fish, shellfish, and meatĭeep-fried in a light batter – especially calemares, hake or merluza Doux, douce: sweet.Click a letter to be directed to that section of the glossary.Ī B C D E F G H I J K L M N O P Q R S T U V W X Y Z A ![]() 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. #Pilaf au jambon amadine full#
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