A way of serving poultry or meat, particularly duck, in which it is boned, keeping the skin intact, stuffed and then braised, similar to ballotine. It is served cold. Apparently in a few places dodine is the same as civet.
A way of serving poultry or meat, particularly duck, in which it is boned, keeping the skin intact, stuffed and then braised, similar to ballotine but smaller than a dodine. It is served cold. Apparently in a few places dodine is the same as civet.
"Estate." In viniculture this indicates a collection of vineyards under one ownership, especially in Burgundy.
Red sea bream (US: pandora). Names for fish can be very confusing and this is a good example. Dorade is the red sea bream (US: pandora), a fish related to, but less good than, daurade, the gilt-headed bream. However, daurade is sometimes called dorade. And, to make life even more confusing, dorade also describes a dolphin fish, better known as coriphène. Dorade, as the red sea bream (US: pandora), is also known as belugo, fausse daurade, gros yeux and rousseau. Dorade royale and dorade rosé are the red sea bream (US: pandora), which is better than the grey sea bream.
A name in southern France for the Dolphin fish or dorado, silver and gold and found all over the world. No relation to a dolphin. Usually made into steaks. Dorade more commonly refers to the red sea bream (US: pandora).
Alfonsino or (incorrectly) red bream. 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.
