Glossary A
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Andouille de Vire refers to the chitterling sausage which is the product of Normandy, France, particularly from the little city of Vire which is still made in the same traditional way it has been for centuries. The hearty "Andouille de Vire" which is a rustic and simple chitterling product is made up exclusively of "ventrée" of pig, more commonly called chaudin, exclusively from 40% belly pork (large intestine), which is commonly known as chaudins, 43% pig guts (small intestine) and 17% other stomach offal, plus salt, pepper, herbs spices, and no fat or binders.
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.
Angkor is the national beer of Cambodia which is brewed by an Australian/Cambodian joint venture in Sihanoukville.
Anglesey Eggs refer to Wales dish that feature potatoes and leeks as well as cheese. Anglesey Eggs is a simple and tasty way of using up left over potatoes and heels of cheese, which have been enjoyed for tea or supper by many Welsh and English holiday makers in Anglesey.
Anglesey, separated from North Wales by the Menai Strait, is a large island extending into the Irish sea. Below is the recipe for Anglesey Eggs:
Ingredients
Serves: 4-6
6 Small Leeks, chopped
450 Gram Hot mashed potato (1 lb)
Salt and freshly ground black pepper
75 Gram Butter (3 oz)
1 Tablespoon Plain flour
300 ml Hot milk (1/2 pint)
Pinch Grated nutmeg
75 Gram Cheese, grated (3 oz)
8 Eggs, hard boiled
Method
Boil the leeks for 5-10 minutes, strain and combine with the mashed potato. Season well and beat in half the butter until the mixture is fluffy. Arrange on a greased ovenproof dish.
To make the cheese sauce, melt 25g (1 oz) of butter in a saucepan and stir in the flour. Cook for 2 minutes, stirring constantly. Remove from the heat and gradually add the hot milk, mixing vigorously. When smooth, return to the heat and bring to the boil, stirring all the while. Allow to simmer gently until thick. Add nutmeg, most of the grated cheese and season to taste.
Halve the hard-boiled eggs and arrange on the bed of leek and potatoes. Cover with the cheese sauce, sprinkle with the remaining grated cheese and dot with the remaining butter. Bake at 200 °C / 400 °F / Gas 6 until brown.
Angliskaia gorkaia refers to a delicious after-dinner cordial which is made of old brandy and distilled with an infusion of
Anguidda incasada is a one of the special dishes from Oristano, one of the 7 Regions of Sardinia.
Anguilla pigeon peas and rice is the most popular starch compliment to any Anguillan main dish.
Anguille a l' italienne French term which means "eel in the Italian style", a dish made of eel grilled then braised with white wine, tomato sauce and mushrooms, seasoned with tarragon.