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	andalouse, à l' anchovy anchovy paste ancienne, à l' andalouse, à l' Anjou pear Anna potatoes Appenzeller cheese; Appenzell cheese Definition: [ahn-dah-LOOZ] A French term describing dishes using tomatoes, pimientos and sometimes rice pilaf or sausage. Andalouse sauce refers to mayonnaise mixed with tomato puree and pimiento. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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