Glossary P
Passerine is a bird of the giant order Passeriformes.
Paupiette is a Frech cooking term that refers to a piece of meat or fish which is rolled out and filled with stuffing then rolled up and cooked, either fried or usually with sauce
Pettine is the Italian term for scallop or pecten, variety of bivalve shellfish with a fluted shell.
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