Glossary A

Aspic de Crevettes means "Shrimps in aspic", a French dish which is generally served as an appetizer. Aspic is a clear and savory jelly which glazed and molded the shrimps to make this delicious appetizer.

Agneau Gris is the French term for "Gray lamb", sometimes called Agneau Broutart which is slaughtered when it is between 180 and 270 days old and weighs 30 to 40 kilograms (66 to 88 pounds). This lamb is mostly grass-fed with some additional cereal grains. The fat is no longer white hence the name "gray lamb", however, the meat is firmer and more fully flavored, which some people prefer.

Agnelet is the French term for "baby milk-fed lamb". Lamb which is not older than 40 days. Agnelet or "milk-fed lamb" is slaughtered before it is weaned at an age of 30 to 40 days when the animal weighs between 8 to 10 kilograms (18 to 22 pounds). The meat is very tender and delicate, but many people feel that it lacks flavor.

Andouillette refers to small chitterling (tripe) sausage which is usually served grilled. Andouillettes are often served with chips or mashed potatoes. These small sausages made from chitterlings is a specialty of Arras the capital of the Nord-Pas de Calais Region of France.

Anise étoilé is the French term for "star anise". In France, star anise is also called Badiane or Anis étoilé.

Arc en ciel is the French for "Rainbow Trout", a kind of fish. Its Latin name is "Onchorynchus mykiss" and comes from family Salmonidae, Rainbow Trout is one of the most beautiful fish to catch, it has iridiscent pinkish markings on its side. Arc en ciel is native to North America, but it has able to acclimatize to European rivers, but in Europe they are mostly farmed. Arc en ciel is also called Truite arc-en-ciel.