German

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Terms in German 1-10 of 2710

Aal

/ahl/
[German] plural Aale

Eel

Aal auf Matrosenart

[German] plural Aalen auf Matrosenart

Eel matelote. Eel poached in red wine, with mirepoix, onions, herbs, garlic and brandy in a pot with a tightly fitting lid.

Aal in Gelee

[German] plural Aalen in Gelee

Eel in aspic. Jellied eels.

Aalmütter

[German]

Eel pout. A relative of the cod but with the appearance of an eel, in which manner it is cooked. It is a freshwater fish with a yellowish, elongated cylindrical body, speckled with brown and covered in slime. The burbot can grow to 1 meter (3 ft) in length. In France it is particularly abundant in the lakes of Savoy. Once caught it is skinned and then prepared in the same way as a lamprey or an eel. Its oily and almost boneless flesh is very popular. However, in France, it is primarily eaten for its enormous liver which is made into pâté or it is fried in the same way as calf’s liver.

Aalquappe

[German] plural Aalquappen

Eel pout. A relative of the cod but with the appearance of an eel, in which manner it is cooked. It is a freshwater fish with a yellowish, elongated cylindrical body, speckled with brown and covered in slime. The burbot can grow to 1 meter (3 ft) in length. In France it is particularly abundant in the lakes of Savoy. Once caught it is skinned and then prepared in the same way as a lamprey or an eel. Its oily and almost boneless flesh is very popular. However, in France, it is primarily eaten for its enormous liver which is made into pâté or it is fried in the same way as calf’s liver.

Aalraupe

[German] plural Aalraupen

Burbot. A fish with the appearance of an eel, in which manner it is cooked.

Aalsuppe

/ahl-ZOO-puh/
[German] plural Aalsuppen

Eel soup with leeks, cabbage, carrots, turnips and apples or pears cooked in beer. A speciality of Hamburg.

abbrühen

[German]

To scald

Abendbrot

/AH-behn-broht/
[German] plural Abendbrote

"Evening bread." Cold table; evening meal. Light supper.

Abendessen

/AH-bent-ssen/
[German]

Evening meal