- Отрасли: Printing & publishing
- Number of terms: 62402
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- 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 bacon-studded potato salad made with a dressing of bacon fat, vinegar, seasonings and sometimes sugar. German potato salad can be served hot, cold or at room temperature. Favorite additions include minced onion, celery and green pepper.
Industry:Culinary arts
A bittersweet, fortified wine-based apéritif flavored with herbs and quinine. Dubonnet comes in red and white versions, the white being the drier (see dry) of the two.
Industry:Culinary arts
A boned chicken breast rolled around a chilled chunk of herbed butter, with the edges fastened so the butter won't escape during cooking. The breast is dipped in egg and then bread crumbs and fried until crisp. When pierced with a fork or cut into, the chicken emits a jet of the fragrant melted butter.
Industry:Culinary arts
A breakfast dish made by dipping bread into a milk-egg mixture, then frying it until golden brown on both sides. It's usually served with syrup, jam or powdered sugar. In England, French toast is called "poor knights of Windsor. " The French call it "pain perdu" (lost bread) because it is a way of reviving French bread, which becomes dry after only a day or two.
Industry:Culinary arts
A breakfast or brunch specialty consisting of two toasted English muffin halves, each topped with a slice of ham or Canadian bacon, a poached egg and a dollop of hollandaise sauce. The most popular legend of the dish's origin says that it originated at Manhattan's famous Delmonico's Restaurant when regular patrons, Mr. and Mrs. LeGrand Benedict, complained that there was nothing new on the lunch menu. Delmonico's maitre d' and Mrs. Benedict began discussing possibilities and eggs Benedict was the result.
Industry:Culinary arts
A choice currant preserve that originally came from the French town of Bar-le-Duc in Lorraine. At one time, the preserve was made from white currants whose tiny seeds were removed manually. Today it's made with red and white currants as well as other berry fruits, and the seeds are not generally removed by hand.
Industry:Culinary arts
A clarified meat or fish broth. Consommé can be served hot or cold, and is variously used as a soup or sauce base. A double consommé has been reduced until it is half the volume (and has twice the flavor) of regular (or single) consommé. See also madrilène.
Industry:Culinary arts
A classic French sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter. Béarnaise is served with meat, fish, eggs and vegetables.
Industry:Culinary arts
A classic Scottish fruitcake made with candied citron, orange and lemon peels, almonds and various spices. The top of a Dundee cake is traditionally covered completely with blanched whole almonds.
Industry:Culinary arts
