entree , however there is a difference between the two (2) wherein Releves are more voluminous, are usually braised, poeled, poached or roasted, while the entrees , consisting of smaller pieces, are chiefly sauted, poached, or grilled. Releve, in the menus of old fashioned dinners a la Francaise is said to be generally twice, if not thrice as numerous as the entree. Releve is also the French for water ice.
hard to find a recipe for this traditional Christmas treat. Roscos Navideños is made with flour, olive oil, white wine, orange juice, aguardiente, cinnamon and the most important of all with Matalauva or anis seeds. Roscos are round anisette fritters and in Spain the "Roscos" are traditionally flavored with anis. The flavors of Cinnamon and Anis are to me the flavors of Christmas in Europe. Here in German where Cinnamon is called Zimt, they even have cinnamon-flavored chocolates, anis-flavored cookies, different kinds of cookies for that matter. For every changing season, they have a special scent and flavor. This is one of the things I enjoyed while living in Germany. But I also miss our coconut-flavored desserts and Turon with Langka (fried bananas wrapped with jackfruit).