Glossary A

Arenque Ahumado is the Spanish word for "Smoked herring", usually served as an appetiter (entremeses)

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Aspic de Crevettes means "Shrimps in aspic", a French dish which is generally served as an appetizer. Aspic is a clear and savory jelly which glazed and molded the shrimps to make this delicious appetizer.

Agneau Gris is the French term for "Gray lamb", sometimes called Agneau Broutart which is slaughtered when it is between 180 and 270 days old and weighs 30 to 40 kilograms (66 to 88 pounds). This lamb is mostly grass-fed with some additional cereal grains. The fat is no longer white hence the name "gray lamb", however, the meat is firmer and more fully flavored, which some people prefer.

Agnelet is the French term for "baby milk-fed lamb". Lamb which is not older than 40 days. Agnelet or "milk-fed lamb" is slaughtered before it is weaned at an age of 30 to 40 days when the animal weighs between 8 to 10 kilograms (18 to 22 pounds). The meat is very tender and delicate, but many people feel that it lacks flavor.

Andouillette refers to small chitterling (tripe) sausage which is usually served grilled. Andouillettes are often served with chips or mashed potatoes. These small sausages made from chitterlings is a specialty of Arras the capital of the Nord-Pas de Calais Region of France.

Anise étoilé is the French term for "star anise". In France, star anise is also called Badiane or Anis étoilé.