Glossary A

Agneau en Fricassée à la Poulette refers to a French dish made of minced or ground lamb that is served in a border of rice with Poulette sauce.

Poulette sauce or Sauce Poulette refers to a rich white sauce with buttered onions, mushrooms and white wine.

Amadine is the French word for almond tartlets or varieties of almond-based pastries. Amandine is likewise a culinary word which means "with almonds" of any kind such as chopped, flaked, roasted or toasted almonds to garnish both sweet and savory dishes.

Amandine which is sometimes incorrectly referred to Almondine is also a paste made of dried apricots that is presed into a sheet.

Amandine is pronounced as "ah mahn deen"

Affriter is a French cooking term used to describe the seasoning of a pan which can be achieved by rubbing the cooking pan with salt or by heating a little bit of oil in the pan and then drying it with a cloth.

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Affriander is the French cooking term which means to give a dish a more appetizing appearance by garnishing it.

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Araignée de Mer / Araignee de Mer is the French term for "spider crab" that is used for food.

Spider Crab is name given in France to various species of crustaceans allied to crabs.

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Ayva is the Turkish word for "Quince". In Turkey, Ayva fruits are made into jams (Ayva Reçeli) and Ayva Tatlisi, a dessert made from Ayva in thick syrup and Ayva Kompostosu, Quince in thin syrup.

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