|
- A l'Aurore
- A white sauce, colored pink with spawn of lobster.
|
- A l'Estragon
- With tarragon.
|
- A la bonne Femme
- Of the good housewife.
|
- A la Neige
- In the style of snow.
|
- A la Poulette
- Meat or fish warmed in white sauce with yolks of eggs.
|
- A la Reine
- French translation of the phrase "of the queen".
|
- A la, au, aux
- With; as Huîtres aux champignons, --Oysters with mushrooms; or, Smelts a la Tartare, --with tartare sauce.
|
- Agneau
- French word which translates to "Lamb".
|
- All Purpose Flour
- A white flour milled from a blend of hard and soft wheats which may be bleached or unbleached and enriched with vitamins. All purpose flour is the type of flour most often used in home baking. The protein content (8.5-11%) falls midway between the range of that of cake flour and bread flour (cake flour being milled from soft wheat and bread flour milled from hard or winter wheat which contains the highest protein or gluten). If a recipe does not specify which type of flour is to be used, (ie bread, cake, etc) then all purpose flour will normally suffice. It is suitable for use in making cookies, fruit cakes, pound cakes and other dense cakes, pancakes, waffles, muffins, quick breads and softer yeast breads.
|
- Allemande
- A thick white sauce made with cream and the yolks of eggs, and seasoned with nutmeg and lemon juice.
|
- Almond
- A nut grown in southern Europe. It consists of a stone fruit, the fleshy pericarp of which dries in ripening, and forms a touch covering to the stone. Bitter almonds are obtained form Morocco. They contain prussic acid, and are poisonous. The sweet almonds include the Jordan and Valencia varieties. The Jordan almonds, imported from Malaga, are long and narrow, and are considered the best.
|
- Angelica
- Angelica, botanical name, Angelica archangelica. An herb whose stems are candied for decorating pastry. Both seeds and stems are used for flavoring. Oils are sometimes distilled for flavoring liqueurs. In the past, the stalks of the plant were blanched, then served as a vegetable.
|
- Anise
- Anise, botanical name, Pimpinella anisum. Leaves are used as a garnish, in salads, and as a flavoring for baked goods and liqueurs (notably Anisette), and in the past to mask unpleasant medicinal tastes concocted by chemists and pharmacists. It was also sometimes a component in perfumes and sachets. Originally an Egyptian spice, the taste is much like licorice, though more delicate.
|
- Apple
- Apples grow on trees and come in over 7000 varieties, for example McIntosh, Golden Delicious and Granny Smith.
Recipe: Perfect Apple Pie
|
- Apricot
- An smooth-skinned orange-yellow fruit which grows on trees, resembling small peaches in appearance, and served in many of the same ways. Apricots are cultivated in temperate and tropical climates. The skin has a highly perfumed flavor.
Find Apricot recipes at Cooks.com. Apricot Nutrition Facts
|
- Asperges
- Asparagus.
|
- Aspic Jelly
- A transparent meat jelly made wih stock, and used for garnishing.
|
- Atelet
- A small silver skewer.
|
- Au Beurre noir
- With black butter.
|
- Au Beurre roux
- With browned butter.
|
- Au Gras
- Dressed with meat gravy.
|
- Au Gratin
- Dishes covered with crumbs and grated cheese and browned over.
|
- Au Jus
- In the natural juice, or gravy.
|
- Au naturel
- Plain, simple (potatoes cooked in their jackets are "au naturel").
|
- Au vert Pie
- With sweet herbs.
|
- Aux Cressons
- With watercresses.
|
- Avena
- Oats.
|
|
