farce (Farsi) = pulp (blender very smooth smashed vegetables, meat or fish, pies or filling - the m

abálás = (if process) to 80-90 C for cooking (eg szalonnánál) = al forno (if Italian) oven or oven roasted prepared al dente = (if dough) biting hours (ie not specifically soft) cooked Ambassador style = ( pork chop) elősütve and ham and cheese rotated covered with ham, and then breaded and fried so underdone = (if vegetables) cooked and hot, with butter sauce; (If received) chefing before the bloody aperitif = (if you drink) meal / appetizing aroma = (if additive) chefing strong smell and taste of fresh herbs (such as garlic), which is baking make next to the meat / fish, but later the pecsenyeléből removed asszeszonírozás = (if procedure) = attasírozás seasoning (if procedure) round baking meats block (the pre-baking to providing the meat on all sides will close the pores) = au four (if sauteed steak), a stew loaded, and the rápírítva
Bain Marie (Benmar) chefing = (if device) hot water filled kitchen chefing facilities, which it is inserted into a separate chefing bowl dishes (such as sauces) warmth bakony way = sour cream and mushroom, red pepper sauce bardírozva = before frying chefing bacon-wrapped, or in covered Batthyány = (if rice) sautéed with onions and steamed soup force and butter = baton (if cutting form) column to cut (approx. 0.5-1 cm thick and 3-4 inches long) = Backa (if stew-type) many fresh green peppers and tomatoes made Béarnaise way = Béarnaise (tarragon, egg yolk, vinegar and spices made) sauce blanching = (if procedure) vegetable or fruit brief cooking and instant fast cooling bleu = (beef and veal) poorly-done, that is, outside just got color, but still within the raw Bordeaux is a red wine or Bordeaux sauce (ie, red wine, shallots, bone marrow, thyme, bay leaf amplified Spanish sauce) made sticker style = made from offal Breton way = (often) with beans and tomatoes brunoise (brünoáz) = very small diced vegetables Budapest style = pörköltlével teamed - goose liver, mushrooms, füstöltszalonnás and peas - style = burgundy stew with red wine or burgundy garnish (herb roasted mushrooms and pearl onions)
canapé (sofa) = a kind of open sandwich: a (plain or toasted) bread (lettuce leaves) and highly specific richly laden = carpaccio (originally) hajszálvékonyra sliced raw beef tenderloin; (Now) hajszálvékonyra sliced, raw whatever Cece mode = (usually) green pepper Chantilly style = cream made chutney (Chutney) = vegetables and / or fruits made thick - usually hot - Indian sauce chifonade (sifonád) = hajszálvékonyra sliced lettuce Chipolata style = chestnuts, carrots, peas and sausage stew made gypsy = fried bacon-butter served with Colbert = (if steak) with sautéed mushrooms and brown mushroom sauce; (If veal cutlet), roasted and covered with mushroom ragout, cheese and bread crumbs sprinkled and butter roasted concasse (konkasszé) = small (0,5x0,5 cm) diced raw materials (eg. Tomato) Corneille style = (if they are also fried) with orange slices covered with broth made with herbs Court-bouillon = posírozáshoz (eg fish: white wine, salt, bay leaves) chefing = Creole way (if liver) with fried onions and tomatoes, (If steak) chefing with sautéed mushrooms and tomatoes, and fried onion crustade (krusztád) = pasta basket
Dalmatian = (if pepper), onion and red wine roasted and steamed made Debrecen = (mostly) smoked sausage degrasszálva = the mártásról or soup of surface fat Picked deszosszírozás = (if method) after boning digestif = (if you drink) meal Dorozsma = (if fish), served with sour cream and mushroom-letcho noodles served with drappírozva = platter placed dressing = dressing dresszírozva = (beef and veal) formatted before chefing baking, or jumpered (the nicer slicing assist) in Dubarry way = cauliflower Danube = (if fish) noodles chefing served style = Danube (if porkchop) filled with scrambled eggs
Elizabeth Taylor mode = (if cooked smoked ham) parsley ananászraguval made Alsatian = (usually) with sauerkraut (+ sometimes sausage) in Transylvania = (often) tarragon Forester chefing mode = (mostly) wild mushrooms; (If garnish) and fried mushrooms with herb potatoes and gravy and butter Eszterházy- chefing = (if you roast or tenderloin medallion) with sour wine-steamed zöldségmártásban
farce (Farsi) = pulp (blender very smooth smashed vegetables, meat or fish, pies or filling - the most famous farce of liverwurst) half per cut = first in half lengthwise, then crosswise slices (such as onions) file = boned or szálkátlanított meat or fish filleting = (if procedure) Clean the meat or fish bones, szálkáktól, grease, hártyáktól, Finger nyesedékektől = edible hand, a bite bekapha