wikipedia.org/wiki/File:Kielbasas.jpg Kotlet schabowy http://en.wikipedia.org/wiki/File:Kotlet_schabowy.jpg France Foie gras http://en.wikipedia.org/wiki/File:Foie_gras_en_cocotte.jpg Basil salmon terrine http://en.wikipedia.org/wiki/File:Terrine_de_saumon_au_basilic.JPG Croissant http://en.wikipedia.org/wiki/File:Croissant.jpg England
cold, but it is considered to develop its fullest flavor after a few days of chilling. Estonia Black pudding: is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. Pig, cattle, sheep, duck and goat blood is used and typical fillers include meat, fat, suet, bread, sweet potato, onion, chestnuts, barley, and oatmeal. Head cheese: is pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow) and often set in aspic. Which parts of the head are used can vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes even the feet and heart, may be included. Rye bread: is a type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents,
Köögiviljapüreed Kv vees pehmeks, valada osa keeduveest ära, püreerida kuum piim ja või vahustada Iseseisvalt sulavõi ja maitserohelise Lisandiks teiste roogade juurde Köögiviljapudingud Valmistada kv-püree vahetult enne küpsetamist või vesivannil keetmist lisada vahustatud munavalge. Viimasel juhul määritakse pann ainult võiga Iseseisva roana koos hapukoore, valge kastme ja (või) maitserohelisega Köögiviljaterriini TERRINE (terin´) Kartulipüree munakollane ja maitseained vahustatud munavalge kaanega terriinivormi keeta praeahjus vesivannil 1-2 tundi NB! Valmistatakse kihilisi (värvilised) Lauale antakse: Külmalt eelroana koos küpsetatud köögiviljade ja mädarõikakastmega Soojalt põhiroana koos keedetud köögiviljade ja magushapude kastmetega. Köögiviljatimbalid TIMBALE (tä(n) bal´) Kv-püree rebu ja maitseained mass jahutada vahustatud munavalge
people not agreeing with animal force- approximately 80°C. Fat (45%–50% total feeding, is the chopped liver pâté made of formulation), previously scalded at around other animals’ livers. Pâté is French for 65°C, is then added. Alternatively, fat substi- “pie”; it is traditionally served baked in a tutes are included in the formulation, as will crust (croûte) or molded as a terrine. The be explained later. The meat block is then terms pâté and terrine are often used inter- homogenized, adding hot broth, though this changeably. Originally, the crust was operation is done in order to obtain the intended to hold the pâté together, not to be desired texture (Totosaus and Pérez-Chabela eaten. Terrines are not surrounded by a crust 2005). In some cases, nonmeat proteins, such
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