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| | Vitaille Recipe Recources and Food Related Information (Site not responding. Last check: 2007-10-20) |
 | | Caen, a la mode de (Fr.) A classic preparation for tripe in which blanched squares of tripe are slowly braised with onions, carrots, leeks, blanched ox feet, herbs, garlic, brandy, and white wine; it is cooked for twelve hours in a hermetically sealed marmite. |
 | | Caerphilly (Brit.) A cows' milk cheese, mild, crumbly, moist, and slightly sour; the traditional lunch of the Welsh coal miners, it is now mostly made in western England rather than Wales. |
 | | Caesar salad Romaine lettuce with croutons, coddled eggs, and grated Parmesan cheese in an olive oil vinaigrette flavored with garlic and Worcestershire sauce; anchovies are often added; created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana. |
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