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between [ ], / / and ⟨ ⟩, see IPA § Brackets and
transcription delimiters.
Gefilte fish (/ɡəˈfɪltə fɪʃ/; from Yiddish: געפֿילטע פֿיש, German: Gefüllter Fisch...
-
eaten in
parts of
Central and
South American since pre-Columbian times.
Gefilte fish is
often served as a quenelle, a
patty shaped into a
flattened egg...
-
sometimes eaten straight but is
often used
reconstituted for fishsticks,
gefilte fish, lutefisk,
surimi (imitation crab meat), etc.
Because of
their lower...
-
historical uses,
chrain is most
commonly ****ociated in
modern times with
gefilte fish, for
which it is
considered an
essential condiment. In
Eastern and...
-
ancestry of an
American Jew by
knowing their preferred style of
gefilte fish.
Litvaks ate
gefilte fish that was
flavored with salt and pepper,
while Galitzianers...
-
known locally as fischklößchen, rely
heavily on
herbs and herb sauces.
Gefilte fish,
typical of Ashke****
Jewish cuisine, has
origins in 14th century...
- in
previously stewed and
grated mirepoix with
onion used to be
called gefilte fish. In Poland, Gr****-style fish is
eaten on
Christmas Eve as a meatless...
- In
Jewish cuisine,
gefilte fish are
patties of
white fish
mixed with
matzoh or challah,
poached in the skin of the fish.
Gefilte fish In ****an, white...
-
Ponche crema Snowball Dumplings Hallaca Pierogi Tamale Meat and fish Carp
Gefilte fish Ham
Pickled herring Roast goose Romeritos Stuffing Tourtière Turkey...
-
served sauced and grilled, or with a
variety of sauces.
Lyonnaise cuisine Gefilte fish
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