Pasta should retain a slight resistance when biting into it, but should not have a hard center. A term used in Spanish and Italian referring to a dish cooked in the style of shepherd cooking, usually over a grill or spit. A French hot horseradish sauce. The protein of egg whites. A pasta sauce originally consisting of butter, cream, and the finest parmesan cheese available.
Modern versions add garlic, peas, and less expensive parmesan.
All of these will make fine sauces, but nothing can compare to the original version. Made or garnished with almonds. An alternate spelling is Amandine. Keeps indefinitely if stored in a cool dry place. A French sauce or garnish containing lobster meat.