cook by simmering in a small amount of liquid

a pie like dish consisting of an unsweetened pastry shell dfilled with a custard or egg based filling and usually containing cheese and other ingredients, as vegetables, seafood, or ham

the fruit or seed of leguminous plants (as peas, lentils or beans) used for food

the meat of cattle less than three months of age

edible parts of animals other than muscle, such as liver, heart, and tongue

flecks of fat found throughout the lean muscles of meat (adds to tenderness and provides flavor)

to put meat or fish in a sauce for a period of time to add flavor or to make the meat or fish more tender

a young chicken usually under 3 months

a young chicken of the cornish breed typically weighing under two pounds and suitable for roasting

fish that have fins and backbones

fish that have shells instead of backbones

shellfish with a segmented body that is covered by a crust like shell

squid used as food

a milk flavored, custard like cake made from soybeans