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à point
medium rare (steaks)
abaisser
roll out with a rolling pin
acciughe / alici
anchovies
aceto
vinegar (Italian), eg Balsamico
achar
Indian pickle
affettato misto
cold cuts
affumicato
smoked
aglio
garlic
all’aglio
with garlic
all’agro
sour
alghe
water-weeds
alghe marine
seaweeds / kelp
agnello
lamb
agnello da latte
Spring lamb
agnolini in brodo
ravioli in stock
agnolotti
ravioli
agretto
cress
agrodolce
sweet and sour
aiguillette
strips of meat or poultry
aïoli
garlic mayonnaise from Provence
ajo blanco
purée sauce of garlic and almonds (Spanish)
al dente
cooked until firm and crunchy (pasta/vegetables)
alette di pollo
chicken wings
alloro
bay leaf (Italian)
allumette
cut into matchstick shapes
allumettes
matchstick shapes, e.g. baked puff pastry strips with a sweet or savoury filling or garnish
amaretti
macaroons (Italian)
amuse-bouche * amuse-gorge * appetizer
small savoury snacks serve pre-hors d’oeuvres
anchoide
Provencal paste-sauce of garlic, anchovy and olive oil
anguille
eel
animelle d’agnello
lamb sweetbreads
animelle di vitello
calf sweetbreads
antipasti
starters (Italian)
aragosta
spiny-lobster
arancini di riso
rice croquettes
arborio rice
short-fat-grained Italian rice used for risotto
aringhe
herrings
arroser
to baste
arrosto
roast
arotolato
rolled
arugula
salad leaf similar to rocket
asino
donkey
asparagi
asparagus
aspic
clear jelly made from meat stock and gelatine
assiette
platter
assiette anglaise
platter of cooked meats
astice
lobster
au gratin
topped with breadcrumbs and grated cheese and browned under the grill
au jus
text
au sec
until dry
avena
oats
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