Home › Suitable Combinations For Serving › Glossary

Glossary

Accolade de perdreaux. Brace of partridge.

Agneau. Lamb.

Agra dolce (sour sweet). An Italian sauce served with meat.

À la, au, aux. With or dressed in a certain style.

Allemande (à la). In German style.

Ambrosia. Food for the gods. Often applied to a fruit salad.

Américaine (à l'). In American style.

Ancienne (à l'). In old style.

Angelica. A plant, the stalks of which are preserved and used for decorating moulds.

Asafetida. A gum resin. Its taste is bitter and sub-acrid, and by the Asiatics it is used regularly as a condiment.

Asperges. Asparagus.

Au gratin. With browned crumbs.

Aurora sauce. A white sauce to which lobster butter is added.

Avena. Oats.

Baba Cakes. Cakes baked in small moulds; made from a yeast dough mixture to which is added butter, sugar, eggs, raisins, and almonds. Served as a pudding with hot sauce.

Bain-Marie. A vessel of any kind containing heated water, in which other vessels are placed in order to keep their contents heated.

Bannocks. Scottish cakes made of barley or oatmeal, cooked on a griddle. Bards. Slices of pork or bacon to lay on the breast of game for cooking.

Basil. A pot herb.

Bay leaves. Leaves from a species of laurel.

Béarnaise (à la). In Swiss style.

Béarnaise sauce. Named from Béarnaise, Swiss home of Henry IV. Béchamel (à la). With sauce made of chicken stock and milk or cream.

Beignet. Fritter.

Beurre noir. Black butter.

Biscuit Glacé. Small cakes of ice oream. added finely chopped nuts.

Bisque. A soup usually made from shellfish; or an ice cream to which is Blanch (tc). To whiten.

White meat in cream sauce.