飲食字典 cooking dictionary

A boneless piece of meat, poultry, or fish; the French version, spelled as “filet,” is also used when referencing a cut of beef that is boneless, such as filet mignon

A mixture of beaten eggs (whole eggs, yolks or whites) and a liquid, usually water or milk, used to coat dough before baking

A dish consisting of fish marinated for approximately one day in a sauce of olive oil, vinegar, herbs, vegetables, and spices, and then poached or fried and allowed to cool