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Updated: May 27, 2025
Small slices from fillet of beef, served with steak. Fondant. Sugar boiled with water and stirred to a heavy paste. It is used for the icing of cake or the making of French candies. Fondue. A dish made usually with melted or grated cheese. There are several varieties of this preparation. Semifrozen. Cheese. Glaze.
The roast course was always accompanied by an aqueous, semifrozen concoction which the bill of fare revealed as Roman Punch. It added a royal touch to the repast, even when served with roast pork.
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