To lard, Larding. To cover poultry or meat with strips of uncured bacon to add moisture while cooking. Bardes are also used for pâtés cooked in pastry or terrines.
Almond. Generally speaking this is the almond nut although it sometimes refers to the "almond" of the peach or apricot. The almond is closely related to the plum, peach and apricot. There are two types: bitter almonds, containing Prussic acid, and regular almonds. Of these, Jordan and Alicante almonds are thought to be the finest. This also describes a round cake made from almond paste, sugar and eggs.
Offal (US: organ meat), such as kidneys, liver, heart, feet of animals, and giblets of poultry, as in gizzards etc.
Anchoïade is a paste which is a blend of olive oil, puréed anchovies and garlic, usually served with raw vegetables such as celery or on toast; a speciality of Provence.
Andouille. A type of large, smoked, slicing sausage usually made from pig’s large intestine filled with strips of chitterling and stomach and highly seasoned with pepper. They are sold ready cooked and are usually served cold as an hors d'œuvres. The two truly authentic andouilles are from Vire and Guéméné. Now common in Cajun cuisine.
Andouillette. Asmaller version of andouille around 10-15 cm (4-6 inches) in length. It is a type of pork sausage made in the same way as andouille but with the small, rather than the large intestine of the pig. It is a cooked sausage which is often grilled for eating. Different types of andouillettes are usually distinguished by the spices used in their preparation. These include Arras, Caen, Cambrai, Troyes and Vouvray. Andouillettes are traditionally served with mustard, fried potatoes, red beans, lentils and a purée of apple, celery or red cabbage.
