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1 Ile-de-France
Иль-да-Франс (историческая провинция Франции) -
2 foie gras
( FRANCE)liver of a specially fattened goose or duck♦ This literally means goose liver, but the term is used to describe the fattened liver of both duck and geese. The birds are force fed a rich mixture to help expedite this process. These livers are praised for their delicate flavor and rich, buttery texture. The largest production of commercial foie gras is done in France and Israel. The US will only allow this product to be imported in a cooked stage, either canned, vacuum-sealed, or frozen. These are inferior products and will never highlight the true delicacy of foie gras. But fresh foie gras is now available from breeders in the US. These foie gras are very fine specimens, but a very high price goes along with them. Foie gras is prepared in a vast number of ways, though one should remember to keep these as simple as possible to avoid masking the flavor of this treasure.♦ the fattened liver of both duck and geese. The birds are force fed a rich mixture to help expedite this process. These livers are praised for their delicate flavor and rich, buttery texture. The largest production of commercial foie gras is done in France and Israel. The US will only allow this product to be imported in a cooked stage, either canned, vacuum-sealed, or frozen. These are inferior products and will never highlight the true delicacy of foie gras. But fresh foie gras is now available from breeders in the US. These foie gras are very fine specimens, but a very high price goes along with them. Foie gras is prepared in a vast number of ways, though one should remember to keep these as simple as possible to avoid masking the flavor of this treasure. -
3 Andouille
( FRANCE)smoked tripe sausage, usually served cold• large smoked chitterling (tripe) sausage, usually served cold.• A sausage made from the stomach and the intestines of pork. The sausage is dried and smoked, then boiled or steamed to finish cooking. Andouille is used in Creole cooking & French cooking. The Creole version of this sausage is spicier than those made in France. -
4 bouillabaisse
( FRANCE)various fish (including scorpion fish) cooked in a soup of tomatoes, garlic, saffron and olive oil♦ A rich fish stew from southern France. This was once a poor man's meal made of any fish available. Modern versions include lobster and shrimp. The broth is flavored with garlic, orange peel, fennel, and saffron. Olive oil is added to the stew and rapidly boiled to blend it into the broth. The stew is served with croutons and rouille, a variation of aioli. -
5 bourride
( FRANCE)Provençal fish soup, prepared with tomatoes, garlic, onions, herbs and olive oil, and served with aïoli sauce.a soup usually made from fillets of large white fish; the creamy broth is thickened with aïoli and poured over slices of bread♦ Another fish stew from southern France. Here the broth, in which large pieces of fish are poached, is strained and thickened with aioli. The two are then served together in shallow bowls with bread or croutons.♦ a Mediterranean fish soup that generally includes a mixture of small white fish, onions, tomatoes, garlic, herbs, and olive oil, thickened with egg yolks and aïoli (garlic mayonnaise); there are many variations. -
6 cassoulet
( FRANCE)slow-cooked stew of dried haricot beans baked with various meats (pork, goose, duck and sometimes mutton) in an earthenware pot♦ popular southwestern casserole of white beans, including various combinations of sausages, duck, pork, lamb, mutton, and goose.♦ A dish from southwest France consisting of white beans and an assortment of meats like confit, lamb, pork, and Toulouse sausage. The dish is enriched with large amounts of duck fat and is baked until the top is brown and crispy. Variations of this dish include seafood and lentils. This dish is very substantial and needs nothing else to be served with it but a bitter green salad to cut through the richness. -
7 fougasse
( FRANCE)a type of breadA flatbread from France that was once served sweetened with sugar and orange water. It is now more commonly seen as a bread eaten with savory dishes. In this case, the dough is brushed with olive oil and sprinkled with herbs or salt before baking.♦ a crusty lattice-like bread made of baguette dough or puff pastry often flavored with anchovies, black olives, herbs, spices, or onions; specialty of Provence and the Mediterranean. Also, a sweet bread of Provence flavored with orange-flower water, oil, and sometimes almonds. -
8 rocambole
( FRANCE)rocambole aka Spanish garlic; a large wine coloured bulb that is used similarly to shallots; grown in the South of France -
9 vacherin
( FRANCE)ice cream served in a meringue shell; also, creamy, pungent cheese from Switzerland or Eastern France♦ A crisp, sweet meringue shell used as a serving vessel for fruit and ice cream. -
10 abats
( FRANCE)organ meats (other than poultry giblets) -
11 abattis giblets
( FRANCE)poultry giblets -
12 abricot
( FRANCE)apricotEtendre une marmelade d'abricots, à l'aide d'un pinceau, sur un gâteau ou un entremets. -
13 acerbe bitter
( FRANCE)(bitter; tart) to the taste -
14 agneau
( FRANCE)lamb -
15 agrumes
( FRANCE)citrus fruit -
16 aigre
( FRANCE)sour, bitter; sour cream. -
17 aigre-doux sweet-and-sour
( FRANCE)(bitter-sweet)Italiano-Inglese Cucina internazionale > aigre-doux sweet-and-sour
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18 ail
( FRANCE)garlic -
19 ail garlic
( FRANCE)= gousse d'ail = clove of garlic -
20 ail semoule garlic powder
( FRANCE)= gousse d'ail = clove of garlicItaliano-Inglese Cucina internazionale > ail semoule garlic powder
См. также в других словарях:
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