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Vanilla Sugar: Granulated sugar favoured with vanilla by enclosing it with a vanilla pod in an airtight jar. Veloute: (French) 1. Basic white sauce made with chicken, veal or fish stock. 2. Soup of a creamy consistency. Vermicelli: (Italian) Very fine strands of pasta. Vichyssoise: (French) Cold potato and leek soup thickened with cream and garnished with chives. The term is now applied to many other tuber-based soups. Vinaigrette: (French) Mixture of oil, vinegar, salt and pepper. Typically flavored with herbs. Vinegar: A clear liquid, consisting of chiefly acetic acid, obtained by the fermentation of wine, cider or malt beer. Vol-au-vent: (French) Light, flaky case of puff pastry. |