1. In what is almost the reverse of a marinade, meat is steeped in a sauce pot after cooking. The pot of sauce is used time after time for months, maybe a year.
2. Extremely popular during the late 1980s, this is tiramisó. Mascarpone is a by-product of Grana Padano cheese.
3. Literally, “hot spices”. This mixture originated in northern India, and it should be added after the heat has been turned off as cooking turns it bitter.
4. The word “sole” may be attached to each of these names, although not all are true soles. The original rests with Dover sole.
5. It should be garnished with the vegetables it has been cooked with – carrot, onion, celery and leek. As an accompaniment, there should be a sauce boat of cooking liquor plus pease pudding.
6. Probably originating in the southern US, the basic leaf in this dish is dandelion. The roots of this plant may be added to coffee and the flowers used in wine.
7. For gribiche, cooked and sieved egg yolks are added to the basic tartare. Then chopped, cooked egg whites are added.
8. Also known as yum char, meaning “drink tea meal”, these popular snacks date back thousands of years and are served in tea houses from mid-morning to late afternoon.
9. Made from butter, lemon, sugar and eggs, it should be whisked until it thickens, cooking in a low-heat bain-marie.
10. A popular feast in Greenwich from February to July, and served deep-fried with lemon and cayenne pepper, this was whitebait.
11. The main centre for crushing was Modena, in Italy, and before the advent of electricity its primary use was for lighting street lamps.
12. These are all rare breeds of sheep, the Hebridean being of particular interest as it is believed to produce lamb lower in cholesterol and higher in polyunsaturates.
13. Place the shell on a hot stove, as this will cause the muscle to relax and allow the shell to open. The scallop can then easily be removed.
14. Both of these terms indicate that the goose has been weighed with its guts included, increasing the weight by about 30%. This will make the bird more costly than it would seem.
15. A relatively new term for this classification of country wines is vini tipici.
Published by: The Caterer