Glossary P

The food glossary +++ 'Pallang', 'Pincage', 'Patola'

Parisienne refer to potatoes molded into balls with a melon scoop and fried or roasted.

It also refers to a sauce called Parisienne Sauce which is a rich, white, veal Velouté sauce prepared with white wine and mushroom essence, thickened with cream and beaten egg yolks and seasoned white pepper and lemon juice. Parisienne sauce, which is one of the basic sauces is used with veal and chicken dishes.

Parisienne sauce is said to have originated in the rich pasturelands of Bavaria in Germany and got its name for its blonde color rather than where it is originated. 

Parisienne sauce is also known Sauce Allemande.

Parisienne also refers to a French long-shaped bread similar to Baguette but thicker and heavier than Baguette. It is made from wheat flour, water and yeast with crispier crust and soft crumb.

Pita bread is a Middle Eastern yeast bread shaped into a flat oval that is baked and cooled in damp cloth. Pita can be split open to form a pocket and stuffed with sandwich fillings such as Döner which is one of the popular fastfoods in Germany.

Below is a picture of Pita which I used to eat with the Puten Döner cooked in a pan  which I discovered from one of the Food Delivery services in Germany.

 

Pieremiacze refer to Polish fried meat dumplings which is particularly popular in Lublin, Poland Lublin is the 9th largest city of Poland which is approximately 170 kilometers southeast of the Warsaw, the capital of Poland

Pacific halibut is another name for Halibut, a variety of fish

Pleah Sach Ko refers to Cambodia's beef Ceviche with garlic, lime and sugar

- Pfälzer Spundekäs (PfaelzerSpunkaes) : Pfälzer Spundekäs refers to a typical bread spread from Rheinhessen and Rheingau and originally from Maiz made from a combined mixture of cream cheese , quark and sour cream. Other recipes use various ingredients, such as a mixture of finely grated semi-hard cheese (Schnittkäse), whipped cream (Schlagsahne), butter, with finely chopped onions, salt and spiced with Kümmel (caraway seeds). Pfälzer Spundekäs is best served with newly baked farm-baked bread (Landbrot) with crispy crust. It can also be served with boiled potatoes (Pellkartoffeln ), and fresh vegetables (Salat), such as Feldsalat , Romanasalat or Bataviasalat. Pfälzer Spundekäs which is also called Käaserollen is also spelled PfaelzerSpunkaes.

  1. Placki
  2. Pellkartoffeln
  3. Parippu
  4. Pakpako

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