Glossary 0-9

The Food Glossary +++ 'Ähzezupp', 'À la Laitière', '0° Celsius'
À la Laitière refers to a French cooking term referring to a dish made with a fresh cheese (fromage frais), or with cream or milk. "Laitière" means a "milk maid" in French.
À l' Ardennaise means " in the style of the Ardennes", referring to dishes or food cook the Ardennes way or manner, that is: (1) generally with juniper berries; (2) with game birds, seafood (crawfish for example) and pork; and (3) a dish with Jambon Sec des Ardennes (Ardennes dry cured ham from France) in it. An examples is Côtes de porc à l'Ardennaise (pork with juniper berries); Moules à l'Ardennaise (mussels in the style of Ardennes), Sanglier À l' Ardennaise, etc. Ardennes is a département situated in north-eastern France.
Cobanac refers to the "shepherd's stew" from the Slavonian Region of Croatia which is stew made from a mixture of several different kinds of meat, like venison or lamb with a lot of red spicy paprika.
Ähzezupp refers to Dusseldorf's traditional thick pea soup. It is also spelled Aezezupp
Äppelwoi refers to Germany's apple wine, particularly from the Federal Statee of Hessen. Hessen's most popular drink is apple wine, a type of cider with an alcohol content of 5 to 6 %. It tastes dry and is drunk neat, sweetened with lemonade or "sour" with mineral water.
Újházy Tyúkhúsleves refers to one of Hungary's tasty chicken soup which is a regular fare in a Hungarian menu.