A Jewish dish made of ground fish, eggs, matza meal, and seasoning, formed into balls or patties and simmered in broth.
French word for "flamed", this cooking technique involves adding alcohol to foods in a hot pan which creates a burst of flames.
A British term referring to dishes that are traditionally served after dessert to cleanse the palate. Today it can also refer to small dishes served as appetizers.
An emulsion sauce of butter, egg yolk and lemon juice, generally prepared over indirect heat and served warm.