Alfalfa sprouts are the sprouts of a leguminous plant with clover-like leaves, usually used as fodder. Itproduces fine bean sprouts for use in salads and for stir frying.
The Alfonsino is a deep-bodied fish which may be treated in the same way as true sea breams. It is a versatile fish and may be poached, baked, fried or cooked by any means.
A cocktail consisting of 2 tablespoons Dubonnet, 1 dash Angostura or Peychaud bitters, 1 lump sugar, champagne, lemon peel. Put the sugar in a large shallow champagne glass and sprinkle with the bitters. Add Dubonnet and 1 ice cube, fill with well chilled champagne and decorate with lemon peel.
A cocktail consisting of 45 ml (1½ fl oz) Grand Marnier, 22 ml (¾ fl oz) dry gin, 22 ml (¾ fl oz) dry vermouth, 4 dashes sweet vermouth, 1 dash Angostura bitters. Stir well with ice and strain into cocktail glass.
A variety of green, acidic cooking apple raised in Uckfield in Sussex in the late 1700s and named after the man who raised it. It was renamed in 1891 and received the Royal Horticultural Society Award of Merit in 1920 by Mr Booker of Alfriston. It cooks to a light purée. This is a late-season apple which can be harvested from early- to mid-October in South-East England and stored as late as April.
Algae are widely used in Scottish and Japanese cookery. In many places they are used to make traditional soups and sauces and served steamed with potatoes. In Japan, different kinds are used for wrapping rice or fish balls, as seasoning for soups and stocks, fried and as colouring.
A variety of clementine originating in Algeria but now grown widely in Spain. Pleasant fruit but rather small in size.
