Pate (Italian pastetto) - This game meat, meat, liver, eggs, mushrooms, truffles, etc., prepared a special way, as well as so-called round cake of puff pastry stuffed with minced meat of this, which is Pushkin's time was called Strasbourg pie and mentioned in the novel «Eugene Onegin».
Pizza (Italian pizza) - Italy's national dish, in the form of an open round cake covered with tomatoes and molten cheese (usually mozzarella), which can vpekatsya different fillings (meat, ham, salami, seafood, vegetables, fruits , mushrooms, herbs, etc.). classic pizza dough is made from a special
Plombir (Fr. Glace Plombières from the French city PLOMBIERES LES BAINS) - French dairy ice cream with the addition of butter and flavoring additives (chocolate, nuts, fruit). Now in the era of Napoleon III. Russian variation plombira is somewhat different from the French original.
pork - the meat of domestic pigs. Svivnina is divided into two classes. The first class includes: blade section of the dorsal (LOIN), breast, lumbar portion of pashinoy and leg (the hip part) for the second class - tanks with cervical zarezom, forearm (removed) and the shank. Svininu can fry, boil
Quail eggs - quail eggs (bird subfamily kuropatkovyh squad kuroobraznyh.). A quail eggs spotted color, mostly brown spots. Perepelinye eggs weigh 10 - 12 g, the shell is thin and fragile. Quail eggs - a natural vitamin complex, which has unique properties. They are rich in vitamins, trace elements
Rabbit meat - meat rabbits in the eating. Rabbits are fairly widespread economic importance to the rights, including as a source of protein. The most high-quality krolchatinu received from so-called meat breeds of rabbits. Krolchatina, as well as Turkey, nizkokaloriyna contains little fat and
Raisins (on tour. Üzüm - grapes) - dried grapes. Dried grape berries with large stones. Types of raisins: - light, small raisins, pitted sweet green and white (gray) grapes. Most often it is called kishmish (cooking name), or sabza (modern trade name); - a dark, almost black or dark blue,
Sake - drink. Prepared by the insistence of alcohol at different fruit, pits spices, aromatic and healing herbs. Fresh or dried fruits and plants have insisted in alcohol until the essential oils and biologically active substances will not be in alcohol. insistence duration ranged from 2 to 6 weeks,
salt (NaCl) - food. Produced and used after purification of industrial minerals Galit (substance - sodium chloride), also known as the «rock salt». There is also applied in different ways: treated and untreated (rock salt), a major and fine grinding, clean, and iodized salt, etc. In a hammer
sauce (from the French. sauce - gravy, soup) or sauce - liquid seasoning to the main dish and / or garniru. Sauces give more consistency juicy taste and increase their caloric content. Many sauces contain spices and flavoring substances, which act vozbuzhdayusche on the digestive organs; bright color