Chapter 30 vocab

2. A dish made from dried cod that has been soaked in a lye solution before cooking.
4. Battered, deep-fried fish fillets served with a British version of French fries.
8. Split and smoked Haddock.
11. Mixture of mashed potatoes, chopped scallions, shredded cooked cabbage, and melted butter.
12. Light, delicate cookies cooked on the ends of special irons in hot fat.
14. Seafood stew popular in France.
17. Rich yeast bread filled with almonds and fruit.
18. Danish open-faced sandwiches usually made with thin, sour rye bread spread thickly with butter.
19. A German dessert made with paper-thin layers of pastry filled with fruit.
20. Thin potato pancakes popular in Norway.
21. Small dumplings.
23. Delicate Norwegian cookies baked on a special iron and rolled around a wooden spoon while still warm.

1. Custard tart served as a main dish or appetizer.
3. German potato pancakes.
5. Fermented or pickled cabbage.
6. Hearty French stew of beans, poultry, pork, and herbs.
7. A mixture of fresh chives, parsley, tarragon, and chervil used to flavor many French soups and stews.
9. A rare type of fungi that grow underground near oak trees and are used in many French recipes.
10. Colorful French vegetable casserole.
13. Rich, buttery yeast roll shaped like a crescent.
15. Spicy honey cake.
16. A snail eaten as food.
22. British dessert made with pound cake, custard, and fruit.