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Dictionnaire culinaire. A
Abaisser / Abaisse :
Étendre une pâte à l’aide d’un rouleau pour l’amincir de l’épaisseur souhaitée. Le résultat de cette action est une Abaisse de pâte.
Abat :
Tête, pieds, cervelle, rognons, foie, langue, cœur et ris des animaux de boucherie.
Abatis :
Tête, cou, ailerons, pattes, gésiers cœur et foie de volailles ou de gibiers à plumes.
Abricoter :
Recouvrir d’une mince couche de marmelade, de…
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