Glossary A

Anchois a la Natal is a French appetizer made of anchovy flavored whipped cream heaped on small rounds of bread and butter and then topped with curled fillets of anchovies.

Anchois a la Victoria refers to a French appetizer of small fillets of anchovies that is seasoned with oil and vinegar and then served with garnishing of capers and anchovy butter

Au refers to any species of Marlin mostly Pacific Blue in Hawaii, which is a lean and extremely tender fish.

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Aceite is the Spanish word for any kind of edible "Oil". Among the Edible oils used for cooking are: Aceite de Oliva (Olive oil) and Aceite Girasol (sunflower oil). Whether it is derived from olives sunflower, peanuts, almonds, etc., the word Aceite is derived from the Arabic "a-zeit", which means "juice of olives" that shows the exclusive use of olive for their oil.

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à la Diable is the French culinary term which means "in devil 's manner or style" or devilled often made from poultry or game birds which is usually split open along the back, flattened out like a butterfly, then grilled/roasted. A la Diable dishes are served with spicy wine and vinegar sauce and sometimes mustard. Moreover, they are food served deviled or in the devil's style; often spicy hot seasoning à la Diable is pronounced "ah-la-dee-abla

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Aktori is a special sort of cake made in the dry Lahaul and Spiti district in the state of Himachal Pradesh. Aktori cake is made from buckwheat leaves mixed with wheat flour.

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