Category: A
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Amourettes
The nutritious substance obtained from the spinal cord of a young bovine or ovine animal is known as “marrow.”
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Amandine
Containing or garnished with almonds.
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Altar bread
Bread crafted specifically for the purpose of serving during the sacrament of Eucharist, is typically and consistently made without the inclusion of salt.
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Alpina
A delectable, blazing, aureate Italian digestif, typically served in diminutive measures.
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Aloo
The Hindustani language, spoken mainly in India and Pakistan, has a unique term for potato which is “aloo.” As a result, any curry dish that includes this starchy root vegetable as its primary or chief ingredient is referred to as an “aloo curry.”
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Allumette
A match-like strip; used to refer to a food so cut.
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All-purpose flour
A concoction of flours derived from both durum and soft wheat varieties that can be employed in virtually all culinary formulas, save for the most fragile confections.
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Allemande
The culinary preparation method utilized in crafting this dish is one that is commonly referred to as “in the German manner.” An instance of such a technique can be observed in the crafting of Allemande sauce, which is a type of veloute that has been thickened to achieve a desirable consistency.
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Allegretti cake
A confectionery treat adorned with a coating of bitter chocolate frosting.
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Alewife
This Atlantic coast-dwelling food fish, which is akin to the herring and can be prepared using similar methods, is often utilized in cooking or consumed as sardines.