AU BLEU-In French, it means underdone, i.e. It is a gelatin in a thin syrupy stage used to decorate dishes in the larder.ġ4. AROMATES-Vegetables like carrots, turnips, onions, leeks, herbs and spices that impart aroma to the dish they are put in.ġ1. Fruit juices, sherry, cocktails or tidbits could be served.ġ0. APPETISER-It is the first course, and it stimulates the appetite. It also means the preparation of a dish dipped in egg and breadcrumbs, and fried.ĩ. ANGLAISE-To cook a 1’anglaise means to cook plainly in water. A La Carte-Food prepared to order each dish priced separately.Ĩ. A LA BROCHE-Cooked and roasted on a skewer. A La- According to the style or a standard in vogue, such as a la francaise or according to the French way.Ħ. AGING –To improve the tenderness of meat which is held at a cold temperature.Ĥ. AIGULETTES-Thin strips of the fish, breast of poultry, cut lengthwise.ģ. ABATS- Meat items such as offal’s, heads, hearts, liver, kidneys, etc.Ģ.
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