Scoffopedia

Tag: French culinary terms

  • Aiguillette

    —

    by

    Scoffo
    in

    Aiguillette is French and the word literally means ‘little needle’. In culinary terms it refers to a long, thin sliver of the choicest, most tender meat from either side of the breastbone of a duck or other fowl. It’s sometimes used to describe any thin strip of meat taken from a premium cut, such as…

  • Abaisse

    —

    by

    Scoffo
    in

    This is a term used in French cookery. It means a sheet of rolled-out pastry. Abaisser means to roll out thinly. Sometimes the term abaisse is used for a biscuit (cookie) or a slice of sponge cake, which may be spread with cream or jam. The word isn’t very commonly used except in the case…