Something indispensible in the cooking of Périgord. Could you send details (and a picture) to queries@whatamieating.com if you know more?
Milfoil or goosetongue. Yarrow. Used in liqueurs and to make bitters and in the manufacturer of some cosmetics. It has some quality which makes it inadvisable for women during pregnancy. Achilée is said to be named from its use to treat the injury to Achille's heel during the Trojan War.
To acidulate. To add a drop of vinegar or lemon juice to add piquancy, sharpness or acidity to a dish. Similarly a few drops of lemon or vinegar or citric acid may be added to water to prevent discolouration of foods. Commonly used with artichokes, cut avocados, bananas and other foods which discolour rapidly on contact with the air. It also refers to the process of souring cream by the addition of lemon juice.
Slightly acidic. In French this is more likely to describe the water in a swimming pool or the acid in the battery of a car than anything used in cooking.
To acidulate. To add a drop of vinegar or lemon juice to add piquancy, sharpness or acidity to a dish. Similarly a few drops of lemon or vinegar or citric acid may be added to water to prevent discolouration of foods. Commonly used with artichokes, cut avocados, bananas and other foods which discolour rapidly on contact with the air. It also refers to the process of souring cream by the addition of lemon juice.
Acra. A salt fish fritter from the French Caribbean made from yeast batter wrapped around a stuffing of meat, fish, fowl or vegetable, and shallow fried in dendê (palm oil), and looking a bit like a falafel. They may contain any of, grated black-eyed beans, yams, bananas, aubergines (US: eggplants), pumpkin, palm hearts, breadfruit and nuts with which the soaked salt fish is mashed. They may be served with a spicy sauce of chillis, onions and dried shrimp. They are based on a dish of West Africa, probably Nigerian origin and are similar to Brazilian acarajé.
