ABSINTHE: A strong, wormwood-flavored liqueur. AGNEAU: Lamb AIGRE: A sour, tart, or bitter taste. AIGRE-DOUX/ AIGRE-DOUCE: Bittersweet. AIGUILLETTE: Along, thin slice of meat from the breast. AIL: Garlic. AILE: A wing. AILERON: A wing tip. A` LA: In the style of. ALCOOL: Alcohol ALLSPICE: A spice which combines the flavors of nutmeg, cloves & cinnamon. ALMONDINE: Cooked or prepared with almonds. ALOYAU: Sirloin. AMANDINE: See almondine. ANANAS: Pineapple. ANETH: See dill. ANGLAIS/ANGLAISE: English style; cooked & served as it is, or once was in England. ANGUILLE: An eel. ANISE: An aromatic plant whose seeds taste like licorice. ANISETTE: Anise or licorice-flavored liqqueur. APERTIF: A before-dinner drink which serves to whet the appetite. APPELATION D'ORIGINE CONTRO^LE'E: A French system for indicating the quality of wine or dairy products. It specifies the place and conditions of manufacture. Commonly abbreviated to AC or AOC. APPE'TIT: Appetite. "Bon Appe'tit" wishes someone a hearty appetite. APPETIZER: A dish, often of tidbits, used to whet the appetite before a meal. APPLE CORER: A round metal slicer with two opposing grips, used to cut an apple into sections and remove the core. (A`L')ARLEQUINE: An arrangement of multicolored foods on a single plate. AROMATES: Herbs and seasonings. ARO^ME: Aroma, fragrance. ARTICHAUT: Artichoke. ARTICHOKE HEART: The tender base of the artichoke covered with leaves, just above the stalk. ASPERGES: Asparagus. The last sound in the word is short, like the buzzy sound in ZsaZsa. ASPIC: Meat-flavored gelatin, or a cold dish whose ingredients are completely covered with a thick layer of jellied aspic. ASSAISONNEMENT: Any one of many dressings or seasonings. ASSIETTE: A dish. The word refers to either the plate or the food served upon it. AU/AUX: Of or with. The masculine form of a` la. AUBERGE: An inn or tavern. AU JUS: Served with its own juices, which have usually been simmered with stock for extra thickness. AULX: Garlic. The plural of ail. AURIQUETTE: Milk bread. (A` L')AURORE: Anything that is rose-colored, as from the addition of raspberry or tomato juice. The word means "dawn". AVEC: With. AVELINE: A filbert. See hazelnut. AVOINE: Oats. AZYME: Unleavened.
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