Veredeln

“Ennoblement” in the kitchen, to pep up your recipes. In addition to the ubiquitous chives and other windowsill herbs cut at the last minute and scattered on top, German cooks might add (organic) cream, maybe some olives, gravlachs, fresh forest mushrooms cooked in butter, duck liver, a dollop of cheap caviar. Bacon too, but cubed and not in thin crisp strips. Or salty air-dried Parma ham cut so thin you can see the light shine through it.

(Fair EH dell n.)

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