- Settore: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- Company Profile:
Founded in 1941, Barron's Educational Series is a leading publisher of test preparation manuals and school directories. Among the most widely recognized of Barron's many titles in these areas are its SAT and ACT test prep books, its Regents Exams books, and its Profiles of American Colleges. In ...
A Béchamel sauce to which cheese, usually Parmesan and Swiss, has been added. It's sometimes varied by the addition of fish or chicken stock or, for added richness, cream or egg yolks. Mornay sauce is served with eggs, fish, shellfish, vegetables and chicken.
Industry:Culinary arts
A Béchamel-based sauce made with cream and crayfish butter and garnished with crayfish tails. Nantua sauce is served with seafood or egg dishes.
Industry:Culinary arts
A blend of ground meat (often a combination of beef, pork or veal), sautéed onions, milk-soaked bread crumbs, beaten egg and seasonings. This mixture is formed into small (1/2-inch) balls before being sautéed until brown. Swedish meatballs are served in a pale brown cream sauce made by combining the pan drippings with cream or milk. They're a popular buffet item or hot appetizer and are seen on most Swedish smorgasbords.
Industry:Culinary arts
A British specialty consisting of toast spread with anchovy paste and topped with a softly scrambled mixture of eggs and cream. It can be served as a first course or entrée.
Industry:Culinary arts
A buttery, melt-in-your-mouth cookie that's usually ball-shaped and generally contains finely chopped almonds, pecans or hazelnuts. It's usually rolled in confectioners' sugar while still hot, then again after the cookie has cooled. Many countries have their own rendition of this rich cookie. Two versions are Russian tea cakes and Spain's polvorones.
Industry:Culinary arts
A cheese said to have orginated in Tilsit, East Prussia (now part of Russia and Poland), when Dutch immigrants accidentally created it while attempting to make gouda. Tilsit has a medium-firm texture with irregular eyes or cracks. Commercially produced Tilsit is made from pasteurized milk, ranges from 30 to 50 percent milk fat and has a pale yellow interior surrounded by a dark yellow rind. Its flavor is mild but becomes more pungent with age. A very strong version, called Farmhouse Tilsit, is made from raw milk and is aged for about 5 months, which creates a cheese approaching limburger in aroma. Tilsit is used to flavor foods such as sauces and vegetable dishes. See also cheese.
Industry:Culinary arts
A classic French sauce made with white wine, sautéed onions and demi-glace. The sauce is strained before being served with meats and sometimes poultry.
Industry:Culinary arts
A clear pear eau de vie from Switzerland. Some bottles of Poire William have a whole pear inside, a feat accomplished by placing a bottle over the budding fruit and allowing it to grow inside.
Industry:Culinary arts
A cocktail consisting of whiskey, sugar syrup and a dash each of bitters and pernod. Its name comes from the fact that it was originally served at the Sazerac Coffee House in New Orleans. The first of these potent drinks is said to have been made with Sazerac-du-Forge, a French brandy.
Industry:Culinary arts
