Glossary P
Paillard refers to a slice or piece of meat (chicken, veal, beef) that has been pounded very thinly or until it is thin and grilled or sautéed.
Examples: Paillard di Vitello, Paillard de Beouf and Paillard di Veau
Paillard is the French word describing a piece of meat or fish that has been pounded very thinnly which is used for sauteing and grilling.
Paillard is a method of preparing meat that involves flattening it. This not only shortens the cooking times considerably, but also tenderises the meat. The meat prepared in this way can be cooked and served in any way, but due to the tenderness and thinness of the meat it is particularly suitable for steaming.
Pâté Choux refers to a paste used to make cream puffs, eclairs, and other more elaborate pastries. It is made by adding flour to boiling water or milk, which has been enriched with butter. Eggs are then added into the paste to leaven it. Savory pastries such as Gougere may also be made with this paste.
Pâté is the French term for "paste or pastry".
Potato Bread is one of the traditional dishes from Ireland that can be eaten cold or cooked in bacon fat as part of that massive breakfast "fry-up".
Potato Bread which is also known as Fadge, Potato Fadge or Farl or Potato Cake is best eaten fresh hot from the griddle or pan with substantial amount of melted butter and sugar sprinkled on top. Potato Bread is part of the traditional breakfast in Ireland, no breakfast is complete without it.
To make Potato Bread, here is a simpe recipe:
225 grams cooked potato
1/2 tablespoon salt
25 grams melted butter
50 grams plain flour
Mash potatoes well. Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and rolll out on a floured surface to form two circles 22cm / 9 inch in diameter and 1/2cm/ 1/4 inch in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides. Some use bacon fat for additional taste.
By substituting flour by oatmeal, a variety of Potato Bread can be prepared called Pratie Oaten which is made by following the same procedure above and by substituting flour with oatmeal.
Moreover, by adding an additional ingredient of a handful of finely chopped scallions or spring onions) thrown into the mixture this effectively makes the Potato Bread into "Champ " or "Poundies" bread.