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andouillette
Andouillettes are tripe sausages—sausages made from the stomach lining of pigs together with various assorted innards and a leavening of belly of pork, and stuffed inside the pig's intestine. They ...
liqueur
Distilled, flavoured, and sweetened alcoholic liquors, usually 20–40% alcohol, 20–30% sugar.
Archer Daniels Midland
With 275 processing plants worldwide, 22,000 employees, and official sales of more than $20 billion at the end of the millennium, the Archer Daniels Midland Company (ADM) is one of ...
struffoli
A Neapolitan Christmas speciality: little deep-fried rounds of dough coated in caramel. The etymology of the word is unknown.
vermouth
Fortified wine (about 16% alcohol by volume) flavoured with herbs and quinine. French vermouth is dry and colourless; Italian may be red or white and is sweet. Drunk as an apéritif, either with soda ...
acid drops
Boiled sweets with sharp flavour from tartaric acid (originally called acidulated drops); known as sourballs in the USA.
curaçao
A liqueur made from the rind of Seville oranges and brandy or gin; 30% alcohol, 30% sugar; 300 kcal (1 260 kJ)/100 mL.
cream Soda
In the USA, and increasingly in Britain, a cream soda is a sweet fizzy drink flavoured with vanilla, originally made from soda water. The American Agriculturist (20 December 1854) was in on the ...
chaudfroid
Meat, fish, or poultry coated with a white sauce that jellifies when cooling down. The dish is served cold.
chewing gum
Based on chicle and other plant resins, with sugar or other sweetener, balsam of Tolu and various flavours.
eau de vie
Spirit distilled from fermented grape juice (sometimes other fruit juices); may be flavoured with fruits, etc. See also marc.
retsina
Greek dry white wine, with a strong resinous flavour due to the addition of pine resin as a preservative.
manzanilla
Manzanilla is a type of fino sherry made at Sanlucar de Barrameda, about 20 kilometres northeast of Jerez. Sanlucar is near the sea, on the estuary of the River Guadalquivir, and it is said that the ...
kedgeree
Indian;dish of rice and pulses. Modified to English (Victorian) breakfast dish of flaked fish with egg and rice.
Madeira cake
Rich cake containing no dried fruit, flavoured with lemon, and traditionally decorated with strips of candied citron peel.
riesling
One of the nine ‘classic’ grape varieties used for wine making; the wines have a flowery aroma when young.
galantine
A dish of white meat or poultry, boned, rolled, cooked with herbs, glazed with aspic jelly, and served cold.
celery
Edible stems of Apium graveolens var. dulce. A 100‐g portion (two sticks) is a source of vitamin C; provides 2 g of dietary fibre; supplies 8 kcal (34 kJ). The seeds are used as a flavouring, and may ...
basil
An aromatic herb, Ocimum basilicum and O. minimum; other members of the genus Ocimum are also used as seasoning.
dragee
French;whole nuts, usually almonds, with hard sugar or sugared chocolate coating. Silver dragées are coated with silver leaf.
