![]() ![]() Also, top part of beef rump.Īile et cuisse: used to describe white breast meat (aile) and dark thigh meat (cuisse), usually of chicken.Īillade: garlic sauce also, dishes based on garlic.Īillet: shoot of mild winter baby garlic, a specialty of the Poitou-Charentes region along the Atlantic coast.Īïoli, ailloli: garlic mayonnaise. This is by Patricia Wells.Ībbacchio: young lamb, specialty of Corsica.Ībati(s): giblet(s) of poultry or game fowl.Ībondance: firm thick wheel of cow's-milk cheese from the Savoie, a département in the Alps.Īcacia: the acacia tree, the blossoms of which are used for making fritters also honey made from the blossom.Īchatine: land snail, or escargot, imported from China and Indonesia less prized than other varieties.Īgneau (de lait): lamb (young, milk-fed).Īgneau chilindron: sauté of lamb with potatoes and garlic, specialty of the Basque country.Īgneau de Paulliac: breed of lamb from the southwest.Īïado: roast lamb shoulder stuffed with parsley, chervil, and garlic.Īiglefin: aigrefin, églefin: small fresh haddock, a type of cod.Īïgo bouido: garlic soup, served with oil, over slices of bread a specialty of Provence.Īïgo saou: water-salt in Provençal a fish soup that includes, of course, water and salt, plus a mixture of small white fish, onions, potatoes, tomatoes, garlic, herbs, and olive oil specialty of Provence.Īiguillette: a long, thin slice of poultry, meat, or fish. I always keep it with me in French class. The book contains 60 recipes from the Soviet period, including such delicacies as aspic, borscht, caviar and herring, by way of bird's milk cake and pelmeni.I saved this on my documents a while back. CCCP Cook Book offers an illustrated history of Soviet cuisine told through the stories and popular recipes from the period. In their content and presentation, the recipes and illustrations act as windows into the cuisine and culture of the era. Many of the sometimes extraordinary-looking pictures depict dishes whose recipes used unobtainable ingredients, placing them firmly in the realm of "aspirational" fantasy for the average Soviet household. Each recipe is introduced with a historical story or anecdote from the period, and illustrated using images sourced from original Soviet recipe books collected by the authors, food historians Olga and Pavel Syutkin. ![]() The stories and recipes contained in the CCCP Cook Book reflect these turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. As the Soviet Union struggled along the path to communism, food shortages were commonplace, and both Party authorities and Soviet citizens had to apply every ounce of ingenuity to maximize often-inadequate resources.
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