Liaison (v.)
a binding agent of cream and egg yolks used to thicken soups or sauces
July 2020
Larding (v.)
the process of inserting strips of fat into a piece of meat that doesn’t have as much fat, to melt and keep the meat from drying out
the process of inserting strips of fat into a piece of meat that doesn’t have as much fat, to melt and keep the meat from drying out