Category: L

A range of sauces, lacking in meat-based ingredients, which are intended to be served with fish and other dishes that are free of meat consumption, typically during the Lenten season.  

A straightforward batter used for baking cakes in multiple layers, which is subsequently spread with a lemon jelly or custard that has been boiled.  

A creamy and delectable filling utilized for tarts, comprised of sugar, eggs, butter, and lemon juice, which is prepared in a double boiler. It is worth noting that this mixture does not typically form curds, except when it is subjected to rapid heating or inadequate stirring.  

A classic Cornish pastry that features thinly-sliced leeks, bacon, and seasonings as its main components.  

Dulse, a type of seaweed that is fit for consumption, is commonly utilized as a vegetable and soup ingredient in Oriental cuisine. This seaweed serves as a primary source of nourishment for the swifts, whose nests are known to contain the gelatin utilized in the production of birds’ nest soup. Dulse is also prevalent along…

A single serving of pork and fish enveloped in foliage, and cooked by way of steaming or baking within an excavated pit.  

Flat and round cakes cooked on a griddle, that have been produced with the use of cracker or matzo meal. A well-liked variation is the potato latke, which includes grated potatoes and a small quantity of onion.  

A simple and unadorned baked delicacy that comes in a rolled shape, and may consist of currants, with lard being the primary type of fat used in its preparation.  

A chamber or capacious wardrobe designated for food preservation. This compartment remains unheated and commonly features a flooring and shelving system constructed from stone or concrete, which contributes to maintaining the cool temperature ideal for food storage.  

Literally termed as “cat’s tongue,” this appellation is assigned to a type of sweet or chocolate-coated cookie that has been shaped to resemble a tongue.