Glossary P

The food glossary +++ Popular Articles: 'Pheasant', 'Peach', 'Pako'

Pebronata it refers to a stew from Corsica which is made with kid, beef or chicken cooked in a sauce made with tomatoes, red peppers and garlic.

Potage chantilly a French soup of pureed lentils blended with whipped or beaten cream and garnished with chicken quenelles.

Pulque refers to the fermented sap (aguamiel ) of the agave.

Patock refers to Shimsal's thick bread

Putuk is sacred dish from Shimsal made of bread and milk for special occasions

Punchnep refers to a Welsh dish, a combination of buttery pureed potatoes and young turnips that is dotted with pools of hot cream.

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Pebronata