![]() ![]() Also, salt cod, hard-cooked eggs, boiled snails, and vegetables served with garlic mayonnaise specialty of Provence.Īisy cendré: thick disc of cow's-milk cheese, washed with eau-de-vie and patted with wood ashes also called cendre d'aisy: a specialty of BurgundyĪlbuféra: béchamel sauce with sweet peppers, prepared with chicken stock instead of milk classic sauce for poultry.Īligot: mashed potatoes with tomme (the fresh curds used in making Cantal cheese) and garlic specialty of the Auvergne.Īlisier, alizier: eau-de-vie with the taste of bitter almonds, made with the wild red serviceberries that grow in the forests of Alsace.Īllumette: match puff pastry strips also fried matchstick potatoes.Īlose: shad, a spring river fish plentiful in the Loire and Gironde rivers.Īloyau: loin area of beef beef sirloin, butcher's cut that includes the rump and contre-filet.Īlsacienne, à l': in the style of Alsace, often including sauerkraut, sausage, or foie gras.Īmande de mer: smooth-shelled shellfish, like a small clam, with a sweet, almost almond flavor.Īmer: bitter as in unsweetened chocolate.Īméricaine, Amoricaine: sauce of white wine, Cognac, tomatoes, and butter.Īmi du Chambertin: friend of Chambertin wine moist and buttery short cylinder of cow's milk cheese with a rust-colored rind, made near the village of Gevrey-Chambertin in Burgundy. Also, top part of beef rump.Īile et cuisse: used to describe white breast meat (aile) and dark thigh meat (cuisse), usually of chicken.Īillade: garlic sauce also, dishes based on garlic.Īillet: shoot of mild winter baby garlic, a specialty of the Poitou-Charentes region along the Atlantic coast.Īïoli, ailloli: garlic mayonnaise. ![]() #Pilaf au jambon amadine plusThis is by Patricia Wells.Ībbacchio: young lamb, specialty of Corsica.Ībati(s): giblet(s) of poultry or game fowl.Ībondance: firm thick wheel of cow's-milk cheese from the Savoie, a département in the Alps.Īcacia: the acacia tree, the blossoms of which are used for making fritters also honey made from the blossom.Īchatine: land snail, or escargot, imported from China and Indonesia less prized than other varieties.Īgneau (de lait): lamb (young, milk-fed).Īgneau chilindron: sauté of lamb with potatoes and garlic, specialty of the Basque country.Īgneau de Paulliac: breed of lamb from the southwest.Īïado: roast lamb shoulder stuffed with parsley, chervil, and garlic.Īiglefin: aigrefin, églefin: small fresh haddock, a type of cod.Īïgo bouido: garlic soup, served with oil, over slices of bread a specialty of Provence.Īïgo saou: water-salt in Provençal a fish soup that includes, of course, water and salt, plus a mixture of small white fish, onions, potatoes, tomatoes, garlic, herbs, and olive oil specialty of Provence.Īiguillette: a long, thin slice of poultry, meat, or fish. ![]() I always keep it with me in French class. I saved this on my documents a while back. ![]()
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