A dish (usually meat) prepared by braising.
A sauce used for braising.
Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)
To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
A sausage made primarily from blood.
Dessert; the dessert course of a meal.
Entrails.
Any of various dishes, sweet or savoury, prepared by boiling or steaming, or from batter.
A type of cake or dessert cooked usually by boiling or steaming.
An overweight person.
A type of dessert that has a texture similar to custard or mousse but using some kind of starch as the thickening agent.