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1 aspic
( FRANCE)aspic jelly♦ A jelly made from stock, fumet, wine, or fruit juices used to mold dishes. The preparations are often elaborately decorated for use on buffets. Both savory and sweet foods are set in aspic.♦ A clear jelly made from the concentrated liquid in which meat, poultry or fish was cooked. -
2 chaud-froid
hot, cold; Food coated with cold, white sauceMeat or fish that has been poached or roasted, chilled and served cold, masked with a thick sauce and glazed with aspic. The whole preparation was once quite popular and used consistently on elaborate buffets. Modern tastes have moved away from this style of food, opting for cleaner, less adulterated flavors.♦ "hot-cold"; cooked poultry dish served cold, usually covered with a cooked sauce, then with aspic. -
3 petit four
A small cookie or cake served on elaborate buffets or at the end of a multi-course meal. -
4 smorgasbord
A Swedish buffet of many hot and cold dishes served as hors d'oeuvres or as a full meal. Similar buffets are served throughout Scandinavia, as well as the Soviet Union. Common elements of a smorgasbord are pickled herring, marinated vegetables, smoked and cured salmon and sturgeon, and a selection of canapés.
См. также в других словарях:
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