WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.
She will be greatly missed.
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| faisan al modo de Alcántara
Language: Spanish
Description: "Pheasant in the style of Alcántara." A rich dish from Extremadura in which pheasants, are stuffed with sieved duck livers and chopped truffles bound with port. They are then trussed and marinated in port for three days, larded and roasted. The sauce is enriched with yet more truffles. Escoffier commandeered this dish from one of Napoleon's generals in the earl 1800's. Whilst he never claimed that it was a French dish, stating that 'This recipe was the only thing of value to come out of the war with Spain', it is often seen as a very French dish.
Pronounced: fah-e-SAHN ahl MOH-doh de ahl-KAHN-tah-rah
Ethnicity: Spanish
Most frequent country: Spain
Most frequent region: Extremadura
See places: Spanish food and cuisine, Extremadura
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