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A kitchen utensil that is made to form ice cream into a slightly rounded or a well-rounded ball shape as the ice cream is taken from the container and placed into a cone, a bowl or onto a dessert.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A potato dish originating from Switzerland that is traditionally made with boiled potatoes that are grated and fried.