A sauce whose base is butter, flour, and a liquid such as stock, milk or water. The young of the herring, very tiny, usually saut ed. It is nutritionally superior and has a stronger flavor. The ground germ contains oil. which can grow rancid and bitter. Thin breaded veal or pork cutlet fried in butter.
Traditional garnishes are lemon butter, anchovies, and capers.
A North American grass, cooked like rice and often served with game. Wine vinegar can be made from either red or white wine. Look for firm squash with no soft spots or obvious damage, and store in a cool, dry place. They may be boiled, steamed, or deep-fried, and served with dipping sauce. A condiment developed and first bottled in Worcestershire, England from flavors discovered in India.