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Amandine, sometimes
Anglicised Anglicisation or anglicization is a form of cultural assimilation whereby something non-English becomes assimilated into or influenced by the culture of England. It can be sociocultural, in which a non-English place adopts the English language ...
as almondine, is a culinary term indicating a garnish of
almond The almond (''Prunus amygdalus'', Synonym (taxonomy)#Botany, syn. ''Prunus dulcis'') is a species of tree from the genus ''Prunus''. Along with the peach, it is classified in the subgenus ''Amygdalus'', distinguished from the other subgenera ...
s. Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds. The term is often spelled ''almondine'' in American cookbooks.
Green beans Green beans are young, unripe fruits of various cultivars of the common bean (''Phaseolus vulgaris''), although immature or young pods of the runner bean ('' Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedalis ...
, fish, and
asparagus Asparagus (''Asparagus officinalis'') is a perennial flowering plant species in the genus ''Asparagus (genus), Asparagus'' native to Eurasia. Widely cultivated as a vegetable crop, its young shoots are used as a spring vegetable. Description ...
are frequently served amandine.


Gallery

Trout almondine.jpg,
Trout Trout (: trout) is a generic common name for numerous species of carnivorous freshwater ray-finned fishes belonging to the genera '' Oncorhynchus'', ''Salmo'' and ''Salvelinus'', all of which are members of the subfamily Salmoninae in the ...
almondine


See also

*
List of almond dishes This is a list of almond foods and dishes, which use almond as a primary ingredient. The almond is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within ...
*
List of cooking techniques This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the practice of preparing food for ingestion, commonly with the application of differentiated heating. Cooking techniques and ingredients vary widely ...
* Meuniere sauce


External sources


Merriam-Webster definition

Green Beans Amandine
Cooking techniques Almond dishes Culinary terminology {{cooking-stub