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Glossary C

The food glossary +++ Popular Articles: 'Cantaloupe', 'Cajeta', 'Celery root'

Consomme aux Oeufs Poches

Consomme aux Oeufs Poches refers to a French clear meat soup that has poached eggs for each person

Consomme Albion

Consomme Albion refers to a French beef-stock based consomme which is garnished with Foie Gras, Asparagus tips, Truffle. It also refers to a thickened fish-stock based consomme that is garnished with Quenelles of lobster and strips of truffle.

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Consomme Bergere

Consomme Bergere refers to a French thickened oxtail consomme garnished by asparagus tips, wild mushrooms, tarragon leaves, chervil shreds. This consomme is thickened with tapioca.

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Conejo al Salmorejo

Conejo al Salmorejo refers to a Spanish dish - a rabbit in Salmorejo Sauce. Conejo al Salmorejo is a typical dish from the Canary Islands. It is made by marinating the rabbit first in wine, vinegar, garlic and spices, then fried in olive oil. The sauce is heated and the rabbit is simmered in the sauce until tender. Serve this rabbit dish with roasted potatoes. Conejo al Salmorejo should not be confzsed with Salmorejo (a cold soup) of Andalucia. This rabbit in salmorejo sauce is a typical dish from the Canary Islands. The rabbit is first marinated in wine, vi

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Chorizo en Manteca Colora

Chorizo en Manteca Colora refers to one of the popular variety of sausages produced in the villages of Montejaque and Benaojan in the Serrania de Ronda in Andalucia, Spain. Chorizo en Manteca Colora is a sausage in lard colored with paprika or a paprika-coloured sausage in lard. It is highly recommended for people who loves great tasting sausages from Spain.

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Cazón en Adobo

Cazón en Adobo refers to s Spanish dish made of marinated fried fish. Bone-free fishes, such as the dogfish (Cazón), a kind of shark is often used to make this dish, however, any solid-fleshed fish, such as monkfish, is also a good substitute. It is one of the popular Tapas found in Andalucia To make this dish, the fish cut into about four (4) centimeters thick, marinated in a mixture of oil, vinegar, water, garlic, paprika, oregano, pepper and salt. Marinate the fish for at least six (6) hours or overnight. Then drain the fish well, dredge it in flour and fry the pieces a few at a time in hot oil until golden and crisp. Serve hot.

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  1. Chanquetes
  2. Cherne
  3. Caldera de Langosta
  4. Clatite cu Branza (Clatite cu Brânza)

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