to thread fat into meat by means of a larding needle, or to place strips of fat on top of meat or fish before cooking. This gives flavor and prevents the surface from becoming dry. Leaven To lighten a mixture by adding yeast, baking powder, eggs. Leeks Long, cylindrical onion-like vegetable; usually served cooked. Legumes Dried pod vegetables such as peas, beans, lentils. In French it means any vegetable. Liederkranz Cheese, origin US. Russet surface, creamy inside. Soft, with robust flavor and odor. Use is for eating. Limburger Cheese, origin is Belgium. Grayish-brown surface, creamy-white inside. When fresh it is white, tasteless, and without odor. Cured, it is soft, with a full, aromatic flavor. Use is for eating. Line To cover inside of baking dish with paper, pastry, crumbs, flour, sugar, according to recipe. Liquor Liquid from shellfish. Liquid from food as it cooks. Lovage Delicious addition to tomato-juice cocktail, in cream soups, has strong celery flavor. Lyonnaise Cooking with chopped onion. |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
 |
 |
 |
 |
| L |
