Glossary A

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.

Arc en ciel is the French for "Rainbow Trout", a kind of fish. Its Latin name is "Onchorynchus mykiss" and comes from family Salmonidae, Rainbow Trout is one of the most beautiful fish to catch, it has iridiscent pinkish markings on its side. Arc en ciel is native to North America, but it has able to acclimatize to European rivers, but in Europe they are mostly farmed. Arc en ciel is also called Truite arc-en-ciel.

Arare refers to Japanese sweet rice crackers. Arare is one of the foods associated with Hina Matsuri. On Hina Matsuri, Japanese families with girls will display a special set of dolls and serve special foods, like Arare to celebrate having a girl or girls in the family. Arare is also called Hina-Arare.

Anejo cheese refers to an "aged" white Mexican cheese with a dry, crumbly texture and a salty flavor. Look for it in Mexican markets and well-stocked grocery stores. Grated romano, Parmesan, or feta can be substituted. Anejo is categorized under soft and semi-soft cheeses. Anejo means "aged" in Spanish.