Rolling out pastry dough. External poultry trimmings, such as wing tips, necks, and feet; sometimes used interchangeably with abets for giblets. Poultry giblets and meat offal; internal organs or variety meats, such as hearts, liver, sweetbreads, and gizzards; sometimes used interchangeably with abatis. A very young suckling lamb. Deep-fried tofu. Vinegar; aceto balsamico is a very fine vinegar, made in Modena, Italy, aged in special casks for a dark, mellow, subtle flavor.
A sweet-and-sour mixture of vegetables and fruits used in Italy as an antipasto. Acton, Eliza A poet manque, whose best-selling cookbook, Modern Cookery for Private Families , is notable for its clear and well-organized directions to the middle-class housewife in pre-industrial England.
A wine cellar or storage space, usually above ground. A stew, usually made with pork or other meat, or some- times with chicken or seafood, with a thick spicy sauce made piquant with vinegar; the Mexican version of the dish is made more pungent still by a spicy marinade of red chili peppers.
Fresh ginger root. See azuki. To stir. Stuffed squares of pasta, such as ravioli, with a meat filling. A very strong Spanish liqueur, similar to Italian grappa or French mare. Sour, tart, bitter. A thin strip of poultry cut lengthwise from the breast; also a strip of meat cut lengthwise with the grain.
A garlic mayonnaise from Provence, thick and strongly flavored, usually served with seafood; also spelled ailloli. Horse mackerel; flavor. Garlic; ajo e ojo is an Italian dialect name for a spaghetti sauce of garlic sauteed in olive oil.
