Art+of+cookery
51Средневековая кухня — Группа из путешественников разделяет простую походную пищу из хлеба и напитков;Livre du roi Modus et de la reine Ratio, 14 столетие. Средневековая кухня& …
52ὀψαρτυσία — ὀψαρτυσίᾱ , ὀψαρτυσία art of cookery fem nom/voc/acc dual ὀψαρτυσίᾱ , ὀψαρτυσία art of cookery fem nom/voc sg (attic doric aeolic) …
53ὀψαρτυσίας — ὀψαρτυσίᾱς , ὀψαρτυσία art of cookery fem acc pl ὀψαρτυσίᾱς , ὀψαρτυσία art of cookery fem gen sg (attic doric aeolic) …
54Turducken — 30 lb. roasted Turducken A Turducken including a cornish hen in the center with cor …
55Hexham — infobox UK place country = England official name= Hexham latitude= 54.9715 longitude= 2.1015 population = 11,139 shire district= Tynedale region= North East England shire county = Northumberland constituency westminster= Hexham post town= HEXHAM… …
56Entremet — An entremet (or entremets, from Old French, literally meaning between servings ) is in modern French cuisine a small dish served between courses or simply a dessert. Originally it was an elaborate form of entertainment dish common in Western… …
57Parmigiana — di melanzane Als Parmigiana (auch … alla parmigiana ‚auf Parma Art‘) wird eine typische Zubereitungsart ursprünglich der neapolitanischen und sizilianischen Küche bezeichnet, die besonders in Süditalien weit verbreitet ist. Inhaltsverzeichnis …
58Turducken — Un turducken. Corte de un turduc …
59Tongue toast — Lengua de ternera y huevo revuelto. La tongue toast (en inglés ‘tostada de lengua’) es un sándwich abierto hecho con lengua de ternera salteada y huevos revueltos.[1] …
60first catch your hare — Commonly thought to originate in the recipe for hare soup in Mrs Glasse’s Art of Cookery (1747) or in Mrs Beeton’s Book of Household Management (1851), but not found there (see quot. 1896). Similar in sentiment to CATCHING’S before hanging. Cf. c …
