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A substance utilized to increase the density and viscosity of liquid-based preparations. This can include ingredients such as egg yolks, cream, or roux, which is a mixture of butter and flour that has been cooked together. A liaison is a thickening agent, commonly made by blending cornstarch and milk, that is utilized to thicken pureed…

Thinly-sliced portions of ham or round steak, which have been rolled around a stuffing composed of mushrooms and herbs, and then fried. This dish is typically served in either broth or red wine. The name of this dish literally translates to “birds without heads.”  

Slices of beef or veal, or alternatively, round cuts of the same meats, that have been slow-cooked in a mixture of tomato sauce and stock, and are typically served with either rice or hominy.  

A savory stew that includes a diverse range of meats and other elements, and features sweetbreads as a notable component. In the past, this dish was commonly prepared on Thursdays, since livestock were typically slaughtered on this day, ensuring that the sweetbreads were exceptionally fresh.  

A range of sauces, lacking in meat-based ingredients, which are intended to be served with fish and other dishes that are free of meat consumption, typically during the Lenten season.  

A straightforward batter used for baking cakes in multiple layers, which is subsequently spread with a lemon jelly or custard that has been boiled.  

A creamy and delectable filling utilized for tarts, comprised of sugar, eggs, butter, and lemon juice, which is prepared in a double boiler. It is worth noting that this mixture does not typically form curds, except when it is subjected to rapid heating or inadequate stirring.  

A classic Cornish pastry that features thinly-sliced leeks, bacon, and seasonings as its main components.  

Dulse, a type of seaweed that is fit for consumption, is commonly utilized as a vegetable and soup ingredient in Oriental cuisine. This seaweed serves as a primary source of nourishment for the swifts, whose nests are known to contain the gelatin utilized in the production of birds’ nest soup. Dulse is also prevalent along…

A single serving of pork and fish enveloped in foliage, and cooked by way of steaming or baking within an excavated pit.