Glossary P

Palombe is the French word for "Wood Pigeon", or "Wild Pigeon". The meat of the Palombre is low in fat , it contains only 2% fat or ten times less than beef. It is low in calories (108 cal. per 100 g.) and ideal for people who has to be on a low fat and low calorie diet. They are made into such dishes as Salmis de Palombe, Palombres a la Bearnaise and Palombes aux Raisins. Palombes can also cook in the oven, wrapped in bacon fat and watered often during cooking.

Panisse refers to a thick fried pancake of chickpea flour; fritter made of chickpea flour, served as accompaniment to meat. Panisse is a specialty of Provence Region particularly in the area around Marseilles..

Perdrix is the French term for "Partridge". In France, Perdrix is cooked into various kind of dishes.

Pieds et Paquets is the French term which literally means "feet and packages" refers to mutton tripe rolled and cooked with sheep's feet, white wine, and tomatoes. Pieds et Paquets is one of the specialties of Provence Region of France and the Mediterranean.

Plat Principal is the French term that refers to "main dish" or "main course" . In French restaurants, Plat Principat usually has a section for section and for meat and main courses are usually served with some vegetables.

Paniermehl is the German word for "breadcrumbs", which is used for breading meat dishes, like the famous Wienerschnitzel. Paniermehl is alaways available in food shops, groceries and even bakeshops in Germany.