French to English Food Glossary - Patricia Wells
French to English Food Glossary - Patricia Wells
French to English Food Glossary - Patricia Wells
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A<br />
<strong>French</strong> <strong>to</strong> <strong>English</strong> <strong>Food</strong> <strong>Glossary</strong><br />
Abbacchio: young lamb, specialty of Corsica.<br />
A point: cooked medium rare.<br />
Abat(s): organ meat(s).<br />
Abati(s): giblet(s) of poultry or game fowl.<br />
Abondance: firm thick wheel of cow's-milk cheese from the Savoie, a département in the Alps.<br />
Abricot: apricot.<br />
Acacia: the acacia tree, the blossoms of which are used for making fritters; also honey made from the blossom.<br />
Acajou: cashew nut.<br />
Achatine: land snail, or escargot, imported from China and Indonesia; less prized than other varieties.<br />
Addition: bill.<br />
Affamé: starving.<br />
Affinage: process of aging cheese.<br />
Affiné: aged, as with cheese.<br />
Agneau (de lait): lamb (young, milk-fed).<br />
Agneau chilindron: sauté of lamb with pota<strong>to</strong>es and garlic, specialty of the Basque country.<br />
Agneau de Paulliac: breed of lamb from the southwest.<br />
Agnelet: baby milk-fed lamb.<br />
Agnelle: ewe lamb.<br />
Agrume(s): citrus fruit(s).<br />
Aïado: roast lamb shoulder stuffed with parsley, chervil, and garlic.<br />
Aiglefin: aigrefin, églefin: small fresh haddock, a type of cod.<br />
Aïgo bouido: garlic soup, served with oil, over slices of bread; a specialty of Provence.<br />
Aïgo saou: water-salt in Provençal; a fish soup that includes, of course, water and salt, plus a mixture of small white<br />
fish, onions, pota<strong>to</strong>es, <strong>to</strong>ma<strong>to</strong>es, garlic, herbs, and olive oil; specialty of Provence.<br />
Aigre: bitter; sour.<br />
Aigre-doux: sweet and sour.<br />
Aigrelette, sauce: a sort of tart sauce.<br />
Aiguillette: a long, thin slice of poultry, meat, or fish. Also, <strong>to</strong>p part of beef rump.<br />
Ail: garlic.<br />
Aile: wing of poultry or game bird.<br />
Aile et cuisse: used <strong>to</strong> describe white breast meat (aile) and dark thigh meat (cuisse), usually of chicken.<br />
Aillade: garlic sauce; also, dishes based on garlic.<br />
Aillé: with garlic.<br />
Aillet: shoot of mild winter baby garlic, a specialty of the Poi<strong>to</strong>u-Charentes region along the Atlantic coast.<br />
Aïoli, ailloli: garlic mayonnaise. Also, salt cod, hard-cooked eggs, boiled snails, and vegetables served with garlic<br />
mayonnaise; specialty of Provence.<br />
Airelle: wild cranberry<br />
Aisy cendré: thick disc of cow's-milk cheese, washed with eau-de-vie and patted with wood ashes; also called cendre<br />
d'aisy: a specialty of Burgundy<br />
Albuféra: béchamel sauce with sweet peppers, prepared with chicken s<strong>to</strong>ck instead of milk; classic sauce for poultry.<br />
Algue(s): edible seaweed.<br />
Aligot: mashed pota<strong>to</strong>es with <strong>to</strong>mme (the fresh curds used in making Cantal cheese) and garlic; specialty of the<br />
Auvergne.<br />
Alisier, alizier: eau-de-vie with the taste of bitter almonds, made with the wild red serviceberries that grow in the<br />
forests of Alsace.<br />
Allumette: match; puff pastry strips; also fried matchstick pota<strong>to</strong>es.<br />
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Alose: shad, a spring river fish plentiful in the Loire and Gironde rivers.<br />
Alouette: lark.<br />
Aloyau: loin area of beef; beef sirloin, butcher's cut that includes the rump and contre-filet.<br />
Alsacienne, à l': in the style of Alsace, often including sauerkraut, sausage, or foie gras.<br />
Amande: almond.<br />
Amande de mer: smooth-shelled shellfish, like a small clam, with a sweet, almost almond flavor.<br />
Amandine: with almonds.<br />
Ambroisie: ambrosia.<br />
Amer: bitter; as in unsweetened chocolate.<br />
Américaine, Amoricaine: sauce of white wine, Cognac, <strong>to</strong>ma<strong>to</strong>es, and butter.<br />
Ami du Chambertin: friend of Chambertin wine; moist and buttery short cylinder of cow's milk cheese with a rustcolored<br />
rind, made near the village of Gevrey-Chambertin in Burgundy. Similar <strong>to</strong> Epoisses cheese. Amourette(s):<br />
spinal bone marrow of calf or ox.<br />
Amuse-bouche or amusegueule: amuse the mouth; appetizer.<br />
Ananas: pineapple.<br />
Anchoïade: sauce that is a blend of olive oil, anchovies, and garlic, usually served with raw vegetables; specialty of<br />
Provence; also, paste of anchovies and garlic, spread on <strong>to</strong>ast.<br />
Anchois (de Collioure): anchovy (prized salt-cured anchovy from Collioure, a port <strong>to</strong>wn near the Spanish border of<br />
the Languedoc), fished in the Atlantic and the Mediterranean.<br />
Ancienne, à l': in the old style.<br />
Andouille: large smoked chitterling (tripe) sausage, usually served cold.<br />
Andouillette: small chitterling (tripe) sausage, usually served grilled.<br />
Aneth: dill.<br />
Anise é<strong>to</strong>ilé: star anise; also called badiane,<br />
Ange à cheval: angel on horseback; grilled bacon-wrapped oyster.<br />
Anglaise, à l': <strong>English</strong> style, plainly cooked.<br />
Anguille (au vert): eel; (poached in herb sauce).<br />
Anis: anise or aniseed.<br />
Anis é<strong>to</strong>ilé: star anise.<br />
AOC: see Appellation d'origine contrôlée.<br />
Apéritif: a before-dinner drink that stimulates the appetite, usually somewhat sweet or mildly bitter.<br />
Appellation d'origine contrôlée (AOC): specific definition of a particular cheese, butter, fruit, wine, or poultry--once<br />
passed down from generation <strong>to</strong> generation now recognized by law--regulating the animal breed or variety of fruit, the<br />
zone of production, production techniques, composition of the product, its physical characteristics, and its specific<br />
attributes.<br />
Arachide (huile d'; pâté d'): peanut (oil; butter).<br />
Araignée de mer: spider crab.<br />
Arbousier (miel d'): trailing arbutus, small evergreen shrubby tree of the heather family, also called strawberry tree,<br />
ground laurel and madrona tree with strawberry-like fruit dotted with tiny bumps; (honey of). Used for making<br />
liqueurs, jellies, and jams.<br />
Arc en ciel (truite): rainbow (trout).<br />
Ardennaise, à l': in the style of the Ardennes, a département in northern France; generally a dish with juniper berries.<br />
Ardi gasna: Basque name for sheep's-milk cheese.<br />
Ardoise: blackboard; bistros often use a blackboard <strong>to</strong> list specialties in place of a printed menu<br />
Arête: fish bone.<br />
Arlésienne, à l': in the style of Arles, a <strong>to</strong>wn in Provence; with <strong>to</strong>ma<strong>to</strong>es, onions, eggplant, pota<strong>to</strong>es, rice, and<br />
sometimes olives.<br />
Armagnac: brandy from the Armagnac area of Southwestern France.<br />
Aromate: aromatic herb, vegetable, or flavoring.<br />
Arômes à la gêne: generic name for a variety of tangy, lactic cheeses of the Lyon area that have been steeped in gêne,<br />
or dry marc, the dried grape skins left after grapes are pressed for wine. Can be of cow's milk, goat's milk, or a mixture.<br />
Arosé(e): sprinkled, basted, moistened with liquid.<br />
Arpajon: a <strong>to</strong>wn in the Ile-de-France; dried bean capital of France; a dish containing dried beans.<br />
Artichaut: (violet) artichoke (small purple) (camus) snub-nosed..<br />
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Artichaut à la Barigoule: in original form, artichokes cooked with mushrooms and oil; also, artichoke stuffed with<br />
ham, onion, and garlic, browned in oil with onions and bacon, then cooked in water or white wine; specialty of<br />
Provence.<br />
Asperge (violette): asparagus (purple-tipped asparagus, a specialty of the Côte-d'Azur).<br />
Assaisonné: seasoned; seasoned with.<br />
Assiette anglaise: assorted cold meats, usually served as a first course.<br />
Assiette de pêcheur: assorted fish platter.<br />
Assoifé: parched, thirsty.<br />
Assorti(e): assorted.<br />
Aubergine: eggplant.<br />
Aulx: plural of ail (garlic).<br />
Aumônière: beggar's purse; thin crêpe, filled and tied like a bundle.<br />
Aurore: <strong>to</strong>ma<strong>to</strong> and cream sauce.<br />
Auvergnat(e): in the style of the Auvergne; often with cabbage, sausage, and bacon.<br />
Aveline: hazelnut or filbert, better known as noisette.<br />
Avocat: avocado.<br />
Avoine: oat.<br />
Axoa: a dish of ground veal, onions, and the local fresh chiles, piment d'Espelette; specialty of the Basque region.<br />
Azyme, pain: unleavened bread; matzo.<br />
B<br />
Baba au rhum: sponge cake soaked in rum syrup.<br />
Badiane: star anise.<br />
Baeckeoffe, baekaoffa, backaofa, backenoff: baker's oven; stew of wine, beef, lamb, pork, pota<strong>to</strong>es, and onions;<br />
specialty of Alsace.<br />
Bagna caudà: sauce of anchovies, olive oil, and garlic, for dipping raw vegetables; specialty of Nice.<br />
Baguette: wand; classic long, thin loaf of bread.<br />
Baguette au levain or à l'ancienne: sourdough baguette.<br />
Baie: berry.<br />
Baie rose: pink peppercorn.<br />
Baigné: bathed.<br />
Ballotine: usually poultry boned, stuffed, and rolled.<br />
Banane: banana.<br />
Banon: village in the Alps of Provence, source of dried chestnut leaves traditionally used <strong>to</strong> wrap goat cheese, which<br />
was washed with eau-de-vie and aged for several months; <strong>to</strong>day refers <strong>to</strong> various goat's-milk cheese or mixed goat-and<br />
cow's-milk cheese from the region, sometimes wrapped in fresh green or dried brown chestnut leaves and tied with<br />
raffia.<br />
Bar: ocean fish, known as loup on the Mediterranean coast, louvine or loubine in the southwest, and barreau in<br />
Brittany; similar <strong>to</strong> sea bass.<br />
Barbouillade: stuffed eggplant, or an eggplant stew; also, a combination of beans and artichokes.<br />
Barbue: brill, a flatfish related <strong>to</strong> turbot, found in the Atlantic and the Mediterranean.<br />
Barder: <strong>to</strong> cover poultry or meat with strips of uncured bacon, <strong>to</strong> add moisture while cooking.<br />
Baron: hindquarters of lamb, including both legs.<br />
Barquette: small boat; pastry shaped like a small boat.<br />
Basilic: basil.<br />
Basquaise, à la: Basque style; usually with ham or <strong>to</strong>ma<strong>to</strong>es or red peppers.<br />
Bâtard, pain: bastard bread; traditional long, thin white loaf, larger than a baguette.<br />
Batavia: salad green, a broad, flat-leafed lettuce.<br />
Bâ<strong>to</strong>n: small white wand of bread, smaller than a baguette.<br />
Bâ<strong>to</strong>nnet: garnish of vegetables cut in<strong>to</strong> small sticks.<br />
Baudroie: in Provence, the name for monkfish or anglerfish, the large, firm-fleshed ocean fish also known as lotte and<br />
gigot de met: also a specialty of Provence, a fish soup that includes pots<strong>to</strong>es, onions, fresh mushrooms, garlic, fresh or<br />
dried orange zest, artichokes, <strong>to</strong>ma<strong>to</strong>es, and herbs.<br />
Bavaroise: cold dessert; a rich custard made with cream and gelatin.<br />
Bavette:skirt steak.<br />
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Baveuse: drooling; method of cooking an omelet so that it remains moist and juicy.<br />
Béarnaise: tarragon-flavored sauce of egg yolks, butter, shallots, white wine, vinegar; and herbs.<br />
Béatille: tidbit; dish combining various organ meats.<br />
Bécasse: small bird, a woodcock.<br />
Bécassine: small bird, a snipe.<br />
Béchamel: white sauce, made with butter, flour, and milk, usually flavored with onion, bay leaf, pepper, and nutmeg.<br />
Beignet: fritter or doughnut.<br />
Beignet de fleur de courgette: batter-fried zucchini blossom; native <strong>to</strong> Provence and the Mediterranean, now popular<br />
all over France.<br />
Belle Hélène (poire): classic dessert of chilled poached fruit (pear), served on ice cream and <strong>to</strong>pped with hot chocolate<br />
sauce.<br />
Bellevue, en: classic presentation of whole fish, usually in aspic on a platter.<br />
Belon: river in Brittany identified with a prized flat-shelled (plate) oyster.<br />
Belondines: Brittany creuses, or crinkle-shelled oysters that are affinées or finished off in the Belon river.<br />
Berawecka, bierewecke, bireweck, birewecka: dense, moist Christmas fruit bread stuffed with dried pears, figs, and<br />
nuts; specialty of Kaysersberg, a village in Alsace.<br />
Bercy: fish s<strong>to</strong>ck-based sauce thickened with flour and butter and flavored with white wine and shallots.<br />
Bergamot (thé a la bergamote): name for both a variety of orange and of pear; (earl grey tea.).<br />
Berrichonne: garnish of bruised cabbage, glazed baby onions, chestnuts, and lean bacon named for the old province of<br />
Berry.<br />
Betterave: beet.<br />
Beurre: butter.<br />
demi-sel: butter (lightly salted).<br />
blanc: classic reduced sauce of vinegar; white wine, shallots, and butter<br />
cru: raw cream butter.<br />
des Charentes: finest <strong>French</strong> butter, from the region of Poi<strong>to</strong>uCharentes along the Atlantic coast.<br />
de Montpellier: classic butter sauce seasoned with olive oil, herbs, garlic, and anchovies.<br />
du cru: butter given the appellation d'origine contrôlée pedigree.<br />
Echiré: brand of the finest <strong>French</strong> butter, preferred by <strong>French</strong> chefs, with an AOC pedigree, from the region<br />
of Poi<strong>to</strong>u-Charentes along the Atlantic coast.<br />
noir: sauce of browned butter, lemon juice or vinegar, parsley, and sometimes capers; traditionally served<br />
with raie, or skate.<br />
noisette: lightly browned butter.<br />
vierge: whipped butter sauce with salt, pepper, and lemon juice.<br />
Bibelskäs, bibbelskäse: fresh cheese seasoned with horseradish, herbs, and spices; specialty of Alsace.<br />
Biche: female deer.<br />
Bien cuit(e): cooked well done.<br />
Bière (en bouteille, à la pression): beer (bottled, on tap).<br />
Bifteck: steak.<br />
Bigarade: orange sauce.<br />
Biggareau: red firm-fleshed variety of cherry<br />
Bigorneau: periwinkle, tiny sea snail.<br />
Bigoudène, à la: in the style of Bigouden, a province in Brittany; (pommes) baked slices of unpeeled pota<strong>to</strong>; (ragôut)<br />
sausage stewed with bacon and pota<strong>to</strong>.<br />
Billy Bi, Billy By: cream of mussel soup, specialty of the Atlantic coast.<br />
Biologique: organic.<br />
Biscuit à la cuillère: ladyfinger.<br />
Bistrotier: bistro owner.<br />
Blanc (de poireau): white portion (of leek).<br />
Blanc (de volaille): usually breast (of chicken).<br />
Blanc-manger: chilled pudding of almond milk with gelatin.<br />
Blanquette: classic mild stew of poached veal, lamb, chicken, or seafood, enriched with an egg and cream white<br />
sauce; supposedly a dish for convalescents.<br />
Blé (noir): wheat (buckwheat).<br />
Blette, bette: Swiss chard.<br />
Bleu: blue; cooked rare, usually for steak. See also Truite au bleu.<br />
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Bleu d'Auvergne: a strong, firm and moist, flattened cylinder of blue-veined cheese made from cow's milk in the<br />
Auvergne, sold wrapped in foil; still made on some farms.<br />
Bleu de Bresse: a cylinder of mild blue-veined cow's-milk cheese from the Bresse area in the Rhône-Alps region;<br />
industrially made.<br />
Bleu de Gex: thick, savory blue-veined disc of cow's-milk cheese from the Jura; made in only a handful of small<br />
dairies in the département of the Ain.<br />
Bleu des Causses: a firm, pungent, flat cylinder of blue-veined cow's-milk cheese, cured in cellars similar <strong>to</strong> those<br />
used in making Roquefort.<br />
Blini: small thick pancake, usually eaten with caviar.<br />
Boeuf à la ficelle: beef tied with string and poached in broth.<br />
Boeuf à la mode: beef marinated and braised in red wine, served with carrots, mushrooms, onions, and turnips.<br />
Boeuf gros sel: boiled beef, served with vegetables and coarse salt.<br />
Bohémienne, à la: gypsy style; with rice, <strong>to</strong>ma<strong>to</strong>es, onions, sweet peppers, and paprika, in various combinations.<br />
Boisson (non) comprise: drink (not) included.<br />
Bolet: type of wild boletus mushroom. See Cèpe.<br />
Bombe: molded, layered ice cream dessert.<br />
Bonbon: candy or sweet.<br />
Bon-chrétien: good Christian; a variety of pear, also known as poire William's.<br />
Bondon: small cylinder of delicately flavored, mushroomy cow's-milk cheese made in the Neufchâtel area in<br />
Normandy.<br />
Bonite: a tuna, or oceanic boni<strong>to</strong>.<br />
Bonne femme (cuisine): meat garnish of bacon, pota<strong>to</strong>es, mushrooms, and onions; fish garnish of shallots, parsley,<br />
mushrooms, and pota<strong>to</strong>es; or white wine sauce with shallots, mushrooms, and lemon juice; (home-style cooking).<br />
Bordelaise: Bordeaux style; also refers <strong>to</strong> a brown sauce of shallots, red wine, and bone marrow.<br />
Bouchée: tiny mouthful; may refer <strong>to</strong> a bite-size pastry or <strong>to</strong> a vol-au-vent.<br />
Boudouses: literally, <strong>to</strong> pout; tiny oysters from Brittany that refuse <strong>to</strong> grow <strong>to</strong> normal size; iodine rich and prized.<br />
Bouchoteur: mussel fisherman; a dish containing mussels.<br />
Boudin: technically a meat sausage, but generically any sausage-shaped mixture.<br />
Boudin blanc: white sausage of veal, chicken, or pork.<br />
Boudin noir: pork blood sausage.<br />
Bouillabaisse: popular Mediterranean fish soup, most closely identified with Marseille, ideally prepared with the<br />
freshest local fish, preferably rockfish. Traditionally might include dozens of different fish, but <strong>to</strong>day generally<br />
includes the specifically local rascasse (scorpion fish), Saint-Pierre (John Dory), fiéla (conger eel), galinette (gurnard<br />
or grondin), vive (weever), and baudroie (monkfish) cooked in a broth of water, olive oil, onions, garlic, <strong>to</strong>ma<strong>to</strong>es,<br />
parsley, and saffron. The fish is served separately from the broth, which is poured over garlic-rubbed <strong>to</strong>ast, and<br />
seasoned with rouille which is stirred in<strong>to</strong> the broth. Varied additions include boiled pota<strong>to</strong>es, orange peel, fennel, and<br />
shellfish. Expensive shellfish are often added in restaurant versions, but this practice is considered inauthentic.<br />
Bouilliture: eel stew with red wine and prunes; specialty of the Poi<strong>to</strong>u-Charentes on the Atlantic coast.<br />
Bouillon: s<strong>to</strong>ck or broth.<br />
Boulangère, à la: in the style of the baker's wife; meat or poultry baked or braised with onions and pota<strong>to</strong>es.<br />
Boule: ball; a large round loaf of white bread, also known as a miche.<br />
Boule de Picoulat: meatball from Languedoc, combining beef, pork, garlic, and eggs, traditionally served with cooked<br />
white beans.<br />
Boulette d'Avesnes: pepper-and-tarragon-flavored cheese, made from visually defective Maroilles, formed in<strong>to</strong> a<br />
cone, and colored red with paprika; named for Avesnes, a village in the North.<br />
Bouquet: large reddish shrimp. See also Crevette rose.<br />
Bouquet garni: typically fresh whole parsley bay leaf and thyme tied <strong>to</strong>gether with string and tucked in<strong>to</strong> stews; the<br />
package is removed prior <strong>to</strong> serving.<br />
Bouquetière: garnished with bouquets of vegetables.<br />
Bourdaloue: hot poached fruit, sometimes wrapped in pastry often served with vanilla custard; often pear.<br />
Bourgeoise, à la: with carrots, onions, braised lettuce, celery and bacon.<br />
Bourguignonne, à la: Burgundy style; often with red wine, onions, mushrooms, and bacon.<br />
Bouribot: spicy red-wine duck stew.<br />
Bourride: a Mediterranean fish soup that generally includes a mixture of small white fish, onions, <strong>to</strong>ma<strong>to</strong>es, garlic,<br />
herbs, and olive oil, thickened with egg yolks and aïoli (garlic mayonnaise); there are many variations.<br />
Bourriole: rye flour pancake, both sweet and savory; specialty of the Auvergne.<br />
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Boutargue, poutargue: salty paste prepared from dried mullet or tuna roe, mashed with oil; specialty of Provence.<br />
Bou<strong>to</strong>n de culotte: trouser but<strong>to</strong>n; tiny but<strong>to</strong>ns of goat cheese from the Lyon area; traditionally made on farms, aged<br />
until rock hard and pungent; <strong>to</strong>day found in many forms, from soft and young <strong>to</strong> hard and brittle.<br />
Braiser: <strong>to</strong> braise; <strong>to</strong> cook meat by browning in fat, then simmering in covered dish with small amount of liquid.<br />
Branche, en: refers <strong>to</strong> whole vegetables or herbs.<br />
Brandade (de morue): a warm garlicky purée (of salt cod) with milk or cream or oil, and sometimes mashed pota<strong>to</strong>es;<br />
specialty of Provence; currently used <strong>to</strong> denote a variety of flavored mashed pota<strong>to</strong> dishes.<br />
Brassado: a doughnut that is boiled, then baked, much like a bagel; specialty of Provence.<br />
Brayaude, gigot: leg of lamb studded with garlic, cooked in white wine, and served with red beans, braised cabbage,<br />
or chestnuts.<br />
Brebis (fromage de): sheep (sheep's-milk cheese).<br />
Brési (Breuzi): smoked, salted, and dried beef from the Jura.<br />
Bre<strong>to</strong>nne, à la: in the style of Brittany; a dish served with white beans; or may refer <strong>to</strong> a white wine sauce with carrots,<br />
leeks, and celery.<br />
Bretzel: a pretzel; specialty of Alsace.<br />
Brie de Meaux: king of cheese, the flat wheel of cheese made only with raw cow's milk and aged at least four weeks;<br />
from Meaux, just east of Paris; brie made with pasteurized milk does not have the right <strong>to</strong> be called brie de Meaux.<br />
Brie de Melun: smaller than brie de Meaux, another raw-cow's-milk cheese, aged at least one month, with a crackly<br />
rust-colored rind.<br />
Brillat-Savarin: (1755-1826) famed gastronome, coiner of food aphorisms, and author of The Physiology of Taste; the<br />
high-fat, supple cow's-milk cheese from Normandy is named for him.<br />
Brioche: buttery egg-enriched yeast bread.<br />
Brocciu: soft, young, sheep's milk cheese from Corsica.<br />
Broche, à la: spit-roasted.<br />
Brochet(on): freshwater pike (small pike).<br />
Brochette: cubes of meat or fish and vegetables on a skewer.<br />
Brocoli: broccoli<br />
Brouet: old term for soup.<br />
Brouillade: a mixture of ingredients as in a stew or soup; also, scrambled eggs.<br />
Brouillé(s): scrambled, usually eggs.<br />
Brousse: a very fresh and unsalted (thus bland) sheep's- or goat's-milk cheese, not unlike Italian ricotta; specialty of<br />
Nice and Marseille.<br />
Broutard: young goat.<br />
Brugnon: nectarine.<br />
Brûlé(e): burned; usually refers <strong>to</strong> caramelization.<br />
Brunoise: tiny diced vegetables.<br />
Brut: very dry or sugarless, particularly in reference <strong>to</strong> Champagne.<br />
Buccin: large sea snail or whelk, also called bulot.<br />
Bûche de Noël: Christmas cake shaped like a log (bûche), a sponge cake often flavored with chestnuts and chocolate.<br />
Buffet froid: variety of dishes served cold, sometimes from a buffet.<br />
Bugne: deep-fried yeast-dough fritter or doughnut dusted with confectioner's sugar; popular in and around Lyon before<br />
Easter.<br />
Buisson: bush; generally a dish including vegetables arranged like a bush; classically a crayfish presentation.<br />
Bulot: large sea snail or whelk, also called buccin.<br />
Buron: traditional hut where cheese is made in the Auvergne mountains.<br />
C<br />
Cabécou(s): small, round goat's-milk cheese from the southwest, sometimes made with a mix of goat's and cow's milk.<br />
Cabillaud: fresh codfish, also currently called morue: known as doguette in the North, bakalua in the Basque region,<br />
eglefin in Provence.<br />
Cabri: young goat.<br />
Cacahouète, cacahouette, cacachuète: prepared peanut--roasted, dry roasted, or salted. A raw peanut is arachide<br />
Cacao: cocoa; powdered cocoa.<br />
Cachat: a very strong goat cheese; generally a blend of various ends of lef<strong>to</strong>ver cheese, mixed with seasonings that<br />
might include salt, pepper, brandy and garlic, and aged in a crock; specialty of Provence.<br />
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Caen, à la mode de: in the style of Caen, a <strong>to</strong>wn in Normandy; a dish cooked in Calvados and white wine and/or cider.<br />
Café: coffee, as well as a type of eating place where coffee is served.<br />
allongé: weakened espresso, often served with a small pitcher of hot water so clients may thin the coffee<br />
themselves.<br />
au lait or crème: espresso with warmed or steamed milk.<br />
déca or décaféiné: decaffeinated coffee.<br />
express: plain black espresso.<br />
faux: decaffeinated coffee.<br />
filtre: filtered American-style coffee (not available at all cafés).<br />
glacé: iced coffee.<br />
liègeois: iced coffee served with ice cream (optional) and whipped cream; also coffee ice cream with<br />
whipped cream.<br />
noir: plain black espresso.<br />
noisette: espresso with tiny amount of milk.<br />
serré: extra-strong espresso, made with half the normal amount of water.<br />
Caféine: caffeine.<br />
Cagouille: on the Atlantic coast, name for small petit gris land snail, or escargot.<br />
Caille: quail.<br />
Caillé: clotted or curdled; curds of milk.<br />
Caillette: round pork sausage including chopped spinach or Swiss chard, garlic, onions, parsley, bread, and egg and<br />
wrapped in crépine (caul fat); served hot or cold; specialty of northern Provence.<br />
Caisse: cash register; or cash desk.<br />
Caissette: literally, small box; bread, brioche, or chocolate shaped like a small box.<br />
Cajasse: a sort of clafoutis from the Dordogne, made with black cherries.<br />
Cajou: cashew nut.<br />
Calisson d'Aix: Delicate, diamond-shaped Provençal sweet prepared with almonds, candied oranges, melon or<br />
abricots, egg white, sugar, and confiture of oranges or apricots.<br />
Calmar: small squid, similar <strong>to</strong> encornet; with interior transparent cartilage instead of a bone. Also called chipiron in<br />
the southwest.<br />
Calvados (apple brandy): a département in Normandy known for the famed apple brandy.<br />
Camembert (de Normandie): village in Normandy that gives its name <strong>to</strong> a supple, fragrant cheese made of cow's<br />
milk.<br />
Camomille: camomile, herb tea.<br />
Campagnard(e) (assiette): country-style, rustic; (an informal buffet of cold meats, terrines, etc.).<br />
Campagne, à la: country-style.<br />
Canada: cooking apple.<br />
Canapé: originally a slice of crustless bread; now also used <strong>to</strong> refer <strong>to</strong> a variety of hors d'oeuvre consisting of <strong>to</strong>asted<br />
or fried bread, spread with forcemeat, cheese, and other flavorings.<br />
Canard: duck.<br />
Canard à la presse: roast duck served with a sauce of juices obtained from pressing the carcass, combined with red<br />
wine and Cognac.<br />
Canard sauvage: wild duck, usually mallard.<br />
Cancoillotte: spreadable cheese from the Jura; usually blended with milk, spices, or white wine when served.<br />
Cane<strong>to</strong>n: young male duck.<br />
Canette: young female duck.<br />
Cannelle: cinnamon.<br />
Cannois, à la: in the style of Cannes.<br />
Canon: the marrow bone<br />
Cantal: large cylindrical cheese made in the Auvergne from shredded and pressed curds of cow's milk.<br />
Cantalon: smaller version of Cantal.<br />
Cantaloup: cantaloupe melon.<br />
Capilotade: basically any lef<strong>to</strong>ver meat or poultry cooked <strong>to</strong> tenderness in a well-reduced sauce.<br />
Capre: caper.<br />
Capucine: nasturtium; the leaves and flowers are used in salads.<br />
Carafe (d'eau): pitcher (of tap water). House wine is often offered in a carafe. A full carafe contains one liter; a demicarafe<br />
contains half a liter; a quart contains one-fourth of a liter.<br />
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Caraïbes: Caribbean, usually denotes chocolate from the Caribbean.<br />
Caramelisé: cooked with high heat <strong>to</strong> brown the sugar and heighten flavor.<br />
Carbonnade: braised beef stew prepared with beer and onions; specialty of the North; also refers <strong>to</strong> a cut of beef.<br />
Cardamome: cardamon.<br />
Carde: white rib, or stalk, portion of Swiss chard.<br />
Cardon: cardoon; large celery-like vegetable in the artichoke family, popular in Lyon, Provence, and the<br />
Mediterranean area.<br />
Cargolade: a copious mixed grill of snails, lamb, pork sausage, and sometimes blood sausage, cooked over vine<br />
clippings; specialty of Catalan, an area of southern Languedoc.<br />
Carotte: carrot.<br />
Carpe: carp.<br />
Carpe à la juive: braised marinated carp in aspic.<br />
Carré d'agneau: rack (ribs) or loin of lamb; also crown roast.<br />
Carré de port: rack (ribs) or loin of pork; also crown roast.<br />
Carré de veau: rack (ribs) or loin of veal; also crown roast.<br />
Carrelet: see Plaice.<br />
Carte, à la: menu (dishes, which are charged for individually, selected from a restaurant's full list of offerings).<br />
Carte promotionelle or conseillée: a simple and inexpensive fixed-price meal.<br />
Carvi (grain de): caraway (seed).<br />
Cary: curry.<br />
Casher: kosher.<br />
Casse-croûte: break bread; slang for snack.<br />
Casseron: cuttlefish.<br />
Cassis (crème de): black currant (black currant liqueur).<br />
Cassolette: usually a dish presented in a small casserole.<br />
Cassonade: soft brown sugar; demerara sugar.<br />
Cassoulet: popular southwestern casserole of white beans, including various combinations of sausages, duck, pork,<br />
lamb, mut<strong>to</strong>n, and goose.<br />
Cavaillon: a <strong>to</strong>wn in Provence, known for its small, flavorful orange-fleshed melons.<br />
Caviar d'aubergine: cold seasoned eggplant puree.<br />
Caviar du Puy: green lentils from Le Puy, in the Auvergne.<br />
Cébette: a mild, leek-like vegetable, sliced and eaten raw, in salads; native <strong>to</strong> Provence, but seen occasionally outside<br />
the region.<br />
Cebiche: seviche; generally raw fish marinated in lime juice and other seasonings.<br />
Cédrat: a variety of Mediterranean lemon.<br />
Céleri (en branche): celery (stalk).<br />
Céleri-rave: celeriac, celery root.<br />
Céleri remoulade: popular first-course bistro dish of shredded celery root with tangy mayonnaise.<br />
Cendre (sous la): ash (cooked by being buried in embers); some cheeses made in wine-producing regions are aged in<br />
the ash of burned roots<strong>to</strong>cks.<br />
Cèpe: large, meaty wild boletus mushroom.<br />
Cerdon: Bubbly (pétillant) wine (red or white?) from the Bugey<br />
Céréale: cereal.<br />
Cerf: stag, or male deer.<br />
Cerfeuil: chervil.<br />
Cerise: cherry.<br />
Cerise noire: black cherry.<br />
Cerneau: walnut meat.<br />
Cervelas: garlicky cured pork sausage; now also refers <strong>to</strong> fish and seafood sausage.<br />
Cervelle(s): brain(s), of calf or lamb.<br />
Cervelle de canut: a soft, fresh herbed cheese known as silkworker's brains; specialty of Lyon.<br />
Céteau(x): small ocean fish, solette or baby sole, found in the gulf of Gascony and along the Atlantic coast.<br />
Cévenole, à la: Cevennes style; garnished with chestnuts or mushrooms.<br />
Chalutier: trawler; any flat fish caught with a trawl.<br />
Champêtre: rustic; describes a simple presentation of a variety of ingredients.<br />
Champignon: mushroom.<br />
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à la bague: parasol mushroom with a delicate flavor; also called coulemelle, cocherelle, and grisotte.<br />
de bois: wild mushroom, from the woods.<br />
de Paris: most common cultivated mushroom.<br />
sauvage: wild mushroom.<br />
Champvallon, côtelette d'agneau: traditional dish of lamb chops baked in alternating layers of pota<strong>to</strong>es and onions;<br />
named for a village in northern Burgundy.<br />
Chanterelle: prized pale orange wild mushroom; also called girolle. Chantilly: sweetened whipped cream.<br />
Chaource: soft and fruity cylindrical cow's-milk cheese, with a 50 percent fat content; takes its name from a village in<br />
Champagne.<br />
Chapeau: hat; small round loaf, <strong>to</strong>pped with a little dough hat.<br />
Chapelure: bread crumbs.<br />
Chapon: capon, or castrated chicken.<br />
Chapon de mer: Mediterranean fish, in the rascasse or scorpion-fish family.<br />
Charbon de bois, au: charcoal-grilled.<br />
Charentais: variety of sweet cantaloupe, or melon, originally from the Charentes, on the Atlantic coast.<br />
Charlotte: classic dessert in which a dish is lined with ladyfingers, filled with custard or other filling, and served cold;<br />
in the hot version, the dish is lined with crustless white bread sautéed in butter, filled with fruit compote and baked.<br />
Also a pota<strong>to</strong> variety.<br />
Charolais: area of Burgundy; light colored cattle producing high-quality beef; also, firm white cylinder of cheese<br />
made with goat's or cow's milk, or a mixture of the two.<br />
Chartreuse: dish of braised partridge and cabbage; also herb and spiced-based liqueur made by the Chartreuse monks<br />
in the Savoie.<br />
Chasseur: hunter; also, sauce with white wine, mushrooms, shallots, <strong>to</strong>ma<strong>to</strong>es, and herbs.<br />
Châtaigne: chestnut, smaller than marron, with multiple nut meats.<br />
Chateaubriand: thick filet steak, traditionally served with sautéed pota<strong>to</strong>es and a sauce of white wine, dark beef s<strong>to</strong>ck,<br />
butter, shallots, and herbs, or with a béarnaise sauce.<br />
Châtelaine, à la: elaborate garnish of artichoke hearts and chestnut purée, braised lettuce, and sautéed pota<strong>to</strong>es.<br />
Chaud(e): hot or warm.<br />
Chaud-froid: hot-cold; cooked poultry dish served cold, usually covered with a cooked sauce, then with aspic.<br />
Chaudrée: Atlantic fish stew, often including sole, skate, small eels, pota<strong>to</strong>es, butter, white wine, and seasoning.<br />
Chausson: a filled pastry turnover, sweet or savory.<br />
Chemise, en: wrapped with pastry.<br />
Cheval: horse, horse meat.<br />
Cheveux d'ange: angel's hair; thin vermicelli pasta.<br />
Chèvre (fromage de): goat (goat's-milk cheese).<br />
Chevreau: young goat.<br />
Chevreuil: young roe buck or roe deer; venison.<br />
Chevrier: small, pale green, dried kidney-shaped bean, a type of flageolet.<br />
Chichi: doughnut-like, deep-fried bread spirals sprinkled with sugar; often sold from trucks at open-air markets;<br />
specialty of Provence and the Mediterranean.<br />
Chicons du Nord: Belgian endive.<br />
Chicorée (frisée): a bitter salad green (curly endive); also chicory, a coffee substitute.Chicorée de Bruxelles: Belgian<br />
endive.<br />
Chiffonnade: shredded herbs and vegetables, usually green.<br />
Chinchard: also called saurel, scad or horse mackerel; Atlantic and Mediterranean fish similar <strong>to</strong> mackerel.<br />
Chipiron (à l'encre): southwestern name for small squid, or encornet (in its own ink).<br />
Chipolata: small sausage.<br />
Chips, pommes: pota<strong>to</strong> chips.<br />
Chocolat: chocolate.<br />
amer: bittersweet chocolate, with very little sugar.<br />
au lait: milk chocolate.<br />
chaud: hot chocolate.<br />
mi-amer: bittetsweet chocolate, with more sugar than chocolat amer.<br />
noir: used interchangeably with chocolat amer.<br />
Choix, au: a choice; usually meaning one may choose from several offerings.<br />
Chorizo: highly spiced Spanish sausage.<br />
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Choron, sauce: béarnaise sauce with <strong>to</strong>ma<strong>to</strong>es.<br />
Chou: cabbage.<br />
Chou de Bruxelles: brussels sprout.<br />
Chou de mer: sea kale.<br />
Chou de Milan: Savoy cabbage.<br />
Chou-fleur: cauliflower.<br />
Chou frisé: kale.<br />
Chou-navet: rutabaga.<br />
Chou-rave: kohlrabi.<br />
Chou rouge: red cabbage.<br />
Chou vert: curly green Savoy cabbage.<br />
Choucas: jackdaw; European blackbird, like a crow, but smaller.<br />
Choucroute (nouvelle): sauerkraut (the season's first batch of sauerkraut, still crunchy and slightly acidic); also main<br />
dish of sauerkraut, various sausages, bacon, and pork, served with pota<strong>to</strong>es; specialty of Alsace and brasseries all over<br />
France.<br />
Choux, pâte à: cream pastry dough.<br />
Ciboule: spring onion, or scallion.<br />
Ciboulette: chives.<br />
Cidre: bottled, mildly alcoholic cider, either apple or pear.<br />
Cigale de mer: sea cricket; tender, crayfish-like, blunt-nosed rock lobster.<br />
Cîteaux: creamy, ample disc of cow's-milk cheese with a rust-colored rind made by the Cistercian monks at the<br />
Abbaye de Cîteaux in Burgundy.<br />
Citron: lemon.<br />
Citron, orange, or pamplemousse pressé(e): lemon, orange, or grapefruit juice served with a carafe of tap water and<br />
sugar; for sweetening <strong>to</strong> taste.<br />
Citron vert: lime.<br />
Citronnelle: lemon grass, an oriental herb; also lemon balm (mèlisse).<br />
Citrouille: pumpkin, gourd. Also called courge, potiron, potimarron.<br />
Cive: spring onion.<br />
Civelle: spaghetti-like baby eel, also called pibale.<br />
Civet: stew, usually of game traditionally thickened with blood.<br />
Civet de lièvre: jugged hare, or wild rabbit stew.<br />
Civet de tripes d'oies: a stew of goose innards, sautéed in fat with onions, shallots, and garlic, then cooked in wine<br />
vinegar and diluted with water, and thickened with goose blood; from Gascony.<br />
Clafoutis: traditional custard tart, usually made with black cherries; specialty of the southwest.<br />
Claire: oyster; also a designation given <strong>to</strong> certain oysters <strong>to</strong> indicate they have been put in claires, or oyster beds in salt<br />
marshes, where they are fattened up for several months before going <strong>to</strong> market.<br />
Clamart: Paris suburb once famous for its green peas; <strong>to</strong>day a garnish of peas.<br />
Clémentine: small tangerine, from Morocco or Spain.<br />
Clouté: studded with.<br />
Clovisse: variety of very tiny clam, generally from the Mediterranean.<br />
Cocherelle: parasol mushroom with a delicate flavor; also called champignon à la bague, coulemelle, and grisotte.<br />
Cochon (de lait): pig (suckling).<br />
Cochonnaille(s): pork product(s); usually an assortment of sausages and/or pâtés served as a first course.<br />
Coco blanc (rouge): type of small white (red) shell bean, both fresh and dried, popular in Provence, where it is a<br />
traditional ingredient of the vegetable soupe au pis<strong>to</strong>u; also, coconut.<br />
Coco de Paimpol: Cream-colored shell bean striated with purple, from Brittany, in season from July <strong>to</strong> November; the<br />
first bean in France <strong>to</strong> receive AOC.<br />
Cocotte: a high-sided cooking pot (casserole) with a lid; a small ramekin dish for baking and serving eggs and other<br />
preparations.<br />
Coeur: heart.<br />
Coeur de filet: thickest (and best) part of beef filet, usually cut in<strong>to</strong> chateaubriand steaks.<br />
Coeur de palmier: delicate shoots of the palm tree, generally served with a vinaigrette as an hors d'oeuvre.<br />
Coffre: chest; refers <strong>to</strong> the body of a lobster or other crustacean, or of a butchered animal.<br />
Coiffe: traditional lacy hat; sausage patty wrapped in caul fat.<br />
Coing: quince.<br />
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Col vert: wild (green-collared) mallard duck.<br />
Colbert: method of preparing fish, coating with egg and bread crumbs and then frying.<br />
Colère, en: anger; method of presenting fish in which the tail is inserted in the mouth, so it appears agitated.<br />
Colin: hake, ocean fish related <strong>to</strong> cod; known as merluche in the North, merluchon in Brittany, bardot or merlan along<br />
the Mediterranean.<br />
Colombe: dove.<br />
Colombo: A mixture of spices, like a curry powder, used <strong>to</strong> season shellfish, meat or poultry. Like curry, the mix may<br />
vary, but usually contains tumeric, rice powder, coriander, pepper, cumin and fenugreek.<br />
Colza: rape, a plant of the mustard family, colorful yellow field crop grown throughout France, usually pressed in<strong>to</strong><br />
vegetable (rapeseed) oil.<br />
Commander avant le repas, à: a selection of desserts that should be ordered when selecting first and main courses, as<br />
they require longer cooking.<br />
Complet: filled up, with no more room for cus<strong>to</strong>mers.<br />
Compote:stewed fresh or dried fruit.<br />
Compotier: fruit bowl; also stewed ftuit.<br />
Compris: see Service (non) compris.<br />
Comté: large wheel of cheese of cooked and pressed cow's milk; the best is made of raw milk and aged for six months,<br />
still made by independent cheesemakers in the Jura mountains.<br />
Concassé: coarsely chopped.<br />
Concombre: cucumber.<br />
Conférence: a variety of pear.<br />
Confiserie: candy, sweet, or confection; a candy shop.<br />
Confit: a preserve, generally pieces of duck, goose, or pork cooked and preserved in their own fat; also fruit or<br />
vegetables preserved in sugar; alcohol, or vinegar.<br />
Confiture: jam.<br />
Confiture de vieux garçon: varied fresh fruits macerated in alcohol.<br />
Congeler: <strong>to</strong> freeze.<br />
Congre: conger eel; a large ocean fish resembling a freshwater eel (anguille); often used in fish stews.<br />
Conseillé: advised, recommended.<br />
Consommation(s): consumption; drinks, meals, and snacks available in a cafe or bar.<br />
Consommé: clear soup.<br />
Contre-filet: cut of sirloin taken above the loin on either side of the backbone, tied for roasting or braising (can also be<br />
cut for grilling).<br />
Conversation: puff pastry tart with sugar glazing and an almond or cream filling.<br />
Copeau(x): shaving(s), such as from chocolate, cheese, or vegetables.<br />
Coq (au vin): mature male chicken (stewed in wine sauce).<br />
Coq au vin jaune: chicken cooked in the sherry-like vin jaune of the region, with cream, butter; and tarragon, often<br />
garnished with morels; specialty of the Jura.<br />
Coq de bruyère: wood grouse.<br />
Coque: cockle, a tiny, mild-flavored, clam-like shellfish.<br />
Coque, à la: served in a shell. See Oeuf à la coque.<br />
Coquelet: young male chicken.<br />
Coquillage(s): shellfish.<br />
Coquille: shell.<br />
Coquille Saint-Jacques: sea scallop.<br />
Corail: coral-colored egg sac, found in scallops, spiny lobster, and crayfish.<br />
Corb: a Mediterranean bluefish.<br />
Coriandre: coriander; either the fresh herb or dried seeds.<br />
Corne d'abondance: horn of plenty; dark brown wild mushroom, also called trompette de la mort.<br />
Cornet: cornet-shaped; usually refers <strong>to</strong> foods rolled conically; also an ice cream cone, and a conical pastry filled with<br />
cream.<br />
Cornichon: gherkin; tiny tart cucumber pickle.<br />
Côte d'agneau: lamb chop.<br />
Côte de boeuf: beef blade or rib steak.<br />
Côte de veau: veal chop.<br />
Côtelette: thin chop or cutlet.<br />
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Cotriade: a fish stew, usually including mackerel, whiting, conger eel, sorrel, butter, pota<strong>to</strong>es, and vinegar; specialty<br />
of Brittany.<br />
Cou d'oie (de canard) farci: neck skin of goose (of duck), stuffed with meat and spices, much like sausage.<br />
Coulant: refers <strong>to</strong> runny cheese.<br />
Coulemelle: parasol mushroom with a delicate flavor; also called champignon à la bague, cocherelle, and grisotte.<br />
Coulibiac: classic, elaborate, hot Russian pâté, usually layers of salmon, rice, hard-cooked eggs, mushrooms, and<br />
onions, wrapped in brioche.<br />
Coulis: purée of raw or cooked vegetables or fruit.<br />
Coulommiers: <strong>to</strong>wn in the Ile-de-France that gives its name <strong>to</strong> a supple, fragrant disc of cow's-milk cheese, slightly<br />
larger than Camembert.<br />
Courge (muscade): generic term for squash or gourd (bright orange pumpkin).<br />
Courgette: zucchini.<br />
Couronne: crown; ring or circle, usually of bread.<br />
Court-bouillon: broth, or aromatic poaching liquid.<br />
Couscous: granules of semolina, or hard wheat flour; also refers <strong>to</strong> a hearty North African dish that includes the<br />
steamed grain, broth, vegetables, meats, hot sauce, and sometimes chickpeas and raisins.<br />
Couteau: razor clam.<br />
Couvert: a place setting, including dishes, silver, glassware, and linen.<br />
Couverture: bittersweet chocolate high in cocoa butter; used for making the shiniest chocolates.<br />
Crabe: crab.<br />
Crambe: sea kale, or chou de mer.<br />
Cramique: brioche with raisins or currants; specialty of the North.<br />
Crapaudine: preparation of grilled poultry or game bird with backbone removed.<br />
Craquant: crunchy.<br />
Craquelot: smoked herring.<br />
Crécy: a dish garnished with carrots.<br />
Crémant: sparkling wine.<br />
Crème: cream.<br />
aigre: sour cream.<br />
anglaise: light egg-custard cream.<br />
brulee: rich custard dessert with a <strong>to</strong>p of caramelized sugar.<br />
caramel: vanilla custard with caramel sauce.<br />
catalane: creamy anise flavored custard from the southern Languedoc.<br />
chantilly: sweetened whipped cream.<br />
épaisse: thick cream.<br />
fleurette: liquid heavy cream.<br />
fouettée: whipped cream.<br />
fraîche: thick sour; heavy cream.<br />
pâtissière: custard filling for pastries and cakes.<br />
plombières: custard filled with fresh fruits and egg whites.<br />
Crêpe: thin pancake.<br />
Crêpes Suzette: hot crêpe dessert flamed with orange liqueur.<br />
Crépine: caul fat.<br />
Crépinette: traditionally, a small sausage patty wrapped in caul fat; <strong>to</strong>day boned poultry wrapped in caul fat.<br />
Cresson(ade): watercress (watercress sauce).<br />
Crête (de coq): (cock's) comb.<br />
Creuse: elongated, crinkle-shelled oyster.<br />
Crevette: shrimp.<br />
Crevette grise: tiny soft-fleshed shrimp that turns gray when cooked.<br />
Crevette rose: small firm-fleshed shrimp that turns red when cooked; when large, called bouquet.<br />
Crique: pota<strong>to</strong> pancake from the Auvergne.<br />
Criste marine: edible algae.<br />
Croque au sel, à la: served raw, with a small bowl of coarse salt for seasoning; tiny purple artichokes and cherry<br />
<strong>to</strong>ma<strong>to</strong>es are served this way.<br />
Croque-madame: open-face sandwich of ham and cheese with an egg grilled on <strong>to</strong>p.<br />
Croque-monsieur: <strong>to</strong>asted ham and cheese sandwich.<br />
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Croquembouche: choux pastry rounds filled with cream and coated with a sugar glaze, often served in a conical <strong>to</strong>wer<br />
at special events.<br />
Croquette: ground meat, fish, fowl, or vegetables bound with eggs or sauce, shaped in<strong>to</strong> various forms, usually coated<br />
in bread crumbs, and deep fried.<br />
Crosne: small, unusual tuber; with a subtle artichoke-like flavor; known as a Chinese or Japanese artichoke.<br />
Crottin de Chavignol: small flattened ball of goat's-milk cheese from the Loire valley.Croustade: usually small pastrywrapped<br />
dish; also regional southwestern pastry filled with prunes and/or apples.<br />
Croûte (en): crust; (in) pastry.<br />
Croûte de sel (en): (in) a salt crust.<br />
Croû<strong>to</strong>ns: small cubes of <strong>to</strong>asted or fried bread.<br />
Cru: raw.<br />
Crudité: raw vegetable.<br />
Crustacé(s): crustacean(s).<br />
Cuillière (à la): (<strong>to</strong> be eaten with a) spoon.<br />
Cuisse (de poulet): leg or thigh (chicken drumstick).<br />
Cuissot, cuisseau: haunch of veal, venison, or wild boar.<br />
Cuit(e): cooked.<br />
Cul: haunch or rear; usually of red meat.<br />
Culotte: rump, usually of beef.<br />
Cultivateur: truck farmer; fresh vegetable soup.<br />
Curcuma: turmeric.<br />
Cure-dent: <strong>to</strong>othpick<br />
D<br />
Damier: checkerboard; arrangement of vegetables or other ingredients in alternating colors like a checkerboard; also, a<br />
cake with such a pattern of light and dark pieces.<br />
Darne: a rectangular portion of fish filet; also a fish steak, usually of salmon.<br />
Dariole: truncated cone or oval-shaped baking mold.<br />
Dar<strong>to</strong>is: puff pastry rectangles layered with an almond cream filling as a dessert, or stuffed with meat or fish as an<br />
hors-d'oeuvre.<br />
Datte (de mer): date (date-shaped prized wild Mediterranean mussel).<br />
Daube: a stew, usually of beef lamb, or mut<strong>to</strong>n, with red wine, onions, and/or <strong>to</strong>ma<strong>to</strong>es; specialty of many regions,<br />
particularly Provençe and the Atlantic coast.<br />
Dauphin: cow's-milk cheese shaped like a dauphin, or dolphin; from the North.<br />
Daurade: sea bream, similar <strong>to</strong> porgy, the most prized of a group of ocean fish known as dorade.<br />
Décaféiné or déca: decaffeinated coffee.<br />
Décortiqué(e): shelled or peeled.<br />
Dégustation: tasting or sampling.<br />
Déjeuner: lunch.<br />
Demi: half; also, an 8-ounce (250 ml) glass of beer; also, a half-bottle of wine.<br />
Demi-deuil: in half mourning; poached (usually chicken) with sliced truffles inserted under the skin; also, sweetbreads<br />
with a truffled white sauce.<br />
Demi-glace: concentrated beef-based sauce lightened with consommé, or a lighter brown sauce.<br />
Demi-sec: usually refers <strong>to</strong> goat cheese that is in the intermediate aging stage between one extreme of soft and fresh<br />
and the other extreme of hard and aged.<br />
Demi-sel (buerre): lightly salted (butter).<br />
Demi-tasse: small cup; after-dinner coffee cup.<br />
Demoiselle de canard: marinated raw duck tenderloin; also called mignon de canard.<br />
Demoiselles de Cherbourg: small lobsters from the <strong>to</strong>wn of Cherbourg in Normandy, cooked in a court-bouillon and<br />
served in cooking juices. Also, restaurant name for Bre<strong>to</strong>n lobsters weighing 300 <strong>to</strong> 400 grams (10 <strong>to</strong> 13 ounces).<br />
Dentelle: lace; a portion of meat or fish so thinly sliced as <strong>to</strong> suggest a resemblance. Also, large lace-thin sweet crêpe.<br />
Dent, denté: one of a generic group of Mediterranean fish known as dorade, similar <strong>to</strong> porgy.<br />
Dents-de-lion: dandelion salad green; also called pissenlit.<br />
Dés: diced pieces.<br />
Désossé: boned.<br />
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Diable: devil; method of preparing poultry with a peppery sauce, often mustard-based. Also, a round pottery casserole.<br />
Dieppoise: Dieppe style; usually white wine, mussels, shrimp, mushrooms, and cream.<br />
Digestif: general term for spirits served after dinner; such as Armagnac, Cognac, marc, eau-de-vie.<br />
Dijonnaise: Dijon style; usually with mustard.<br />
Dinde: turkey hen.<br />
Dindon(neau): turkey (young turkey).<br />
Dîner: dinner; <strong>to</strong> dine.<br />
Diot: pork sausage cooked in wine, often served with a pota<strong>to</strong> gratin; specialty of the Savoie.<br />
Discrétion, à: on menus usually refers <strong>to</strong> wine, which may be consumed--without limit--at the cus<strong>to</strong>mer's discretion.<br />
Dodine: cold stuffed boned poultry.<br />
Dorade: generic name for group of ocean fish, the most prized of which is daurade, similar <strong>to</strong> porgy.<br />
Doré: browned until golden.<br />
Dos: back; also the meatiest portion of fish.<br />
Doucette: see Mâche.<br />
Douceur: sweet or dessert.<br />
Douillon, duillon: a whole pear wrapped and cooked in pastry; specialty of Normandy.<br />
Doux, douce: sweet.<br />
Doyenné de Comice: a variety of pear.<br />
Dugléré: white flour-based sauce with shallots, white wine, <strong>to</strong>ma<strong>to</strong>es, and parsley.<br />
Dur (oeuf): hard (hard-cooked egg).<br />
Duxelles: minced mushrooms and shallots sautéed in butter, then mixed with cream.<br />
E<br />
Eau du robinet: tap water.<br />
Eau de source: spring water.<br />
Eau-de-vie: literally, water of life; brandy, usually fruit-based.<br />
Eau gazeuse: carbonated water.<br />
Eau minérale: mineral water.<br />
Echalote (gris): shallot (prized purplish shallot) elongated.<br />
Echalote banane: banana-shaped onion.<br />
Echine: sparerib.<br />
Eclade de moules: mussels roasted beneath a fire of pine needles; specialty of the Atlantic coast.<br />
Ecrasé: crushed; with fruit, pressed <strong>to</strong> release juice.<br />
Ecrevisse: freshwater crayfish.<br />
Effiloché: frayed, shredded.<br />
Eglantine: wild rose jam; specialty of Alsace.<br />
Eglefin, égrefin, aiglefin: small fresh haddock, a type of cod.<br />
Elzekaria: soup made with green beans, cabbage, and garlic; specialty of the Basque region.<br />
Embeurré de chou: buttery cooked cabbage.<br />
Emincé: thin slice, usually of meat.<br />
Emmental: large wheel of cooked and pressed cow's-milk cheese, very mild in flavor, with large interior holes; made<br />
in large commercial dairies in the Jura.<br />
Emondé: skinned by blanching, such as almonds, <strong>to</strong>ma<strong>to</strong>es.<br />
En sus: see Service en sus.<br />
Enchaud: pork filet with garlic; specialty of Dordogne.<br />
Encornet: small illex squid, also called calmar; in Basque region called chipiron.<br />
Encre: squid ink.<br />
Endive: Belgian endive; also chicory salad green.<br />
Entier, entière: whole, entire.<br />
Entrecôte: beef rib steak.<br />
Entrecôte maître d'hôtel: beef rib steak with sauce of red wine and shallots.<br />
Entrée: first course.<br />
Entremets: dessert.<br />
Epais(se): thick.<br />
Epaule: shoulder (of veal, lamb, mut<strong>to</strong>n, or pork).<br />
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Épeautre : poor man's wheat from Provence; spelt.<br />
Eperlan: smelt or whitebait, usually fried, often imported but still found in the estuaries of the Loire.<br />
Epi de maïs: ear of sweet corn.<br />
Epice: spice.<br />
Epigramme: classic dish of grilled breaded lamb chop and a piece of braised lamb breast shaped like a chop, breaded,<br />
and grilled; crops up on modern menus as an elegant dish of breaded and fried baby lamb chops paired with lamb<br />
sweetbreads and <strong>to</strong>ngue.<br />
Epinard: spinach.<br />
Epine vinette: highbush cranberry.<br />
Epoisses: village in Burgundy that gives its name <strong>to</strong> a buttery disc of cow's milk cheese with a strong, smooth taste and<br />
rust-colored rind.<br />
Epoisses blanc: fresh white Epoisses cheese.<br />
Equille: sand eel, a long silvery fish that buries itself in the sand; eaten fried on the Atlantic coast.<br />
Escabèche: a Provençal and southwestern preparation of small fish, usually sardines or rouget, in which the fish are<br />
browned in oil, then marinated in vinegar and herbs and served very cold. Also, raw fish marinated in lemon or lime<br />
juice and herbs.<br />
Escalivada: Catalan roasted vegetables, usually sweet peppers, eggplant and onions.<br />
Escalope: thin slice of meat or fish.<br />
Escargot: land snail.<br />
Escargot de Bourgogne: land snail prepared with butter; garlic, and parsley.<br />
Escargot petit-gris: small land snail.<br />
Escarole: bitter salad green of the chicory family with thick broad-lobed leaves, found in both flat and round heads.<br />
Espadon: swordfish found in the gulf of Gascony, Atlantic, and Mediterranean.<br />
Espagnole, à l': Spanish style; with <strong>to</strong>ma<strong>to</strong>es, peppers, onions, and garlic.<br />
Esqueixada: in Catalan literally means shredded; a shredded salt cod salad.<br />
Estival: summer, used <strong>to</strong> denote seasonality of ingredients.<br />
Es<strong>to</strong>ficado: a purée-like blend of dried codfish, olive oil, <strong>to</strong>ma<strong>to</strong>es, sweet peppers, black olives, pota<strong>to</strong>es, garlic,<br />
onions, and herbs; also called s<strong>to</strong>ckfish niçoise: specialty of Nice.<br />
Es<strong>to</strong>finado: a purée-like blend of dried codfish, pota<strong>to</strong>es, garlic, parsley, eggs, walnut oil, and milk, served with<br />
triangles of <strong>to</strong>ast; specialty of the Auvergne.<br />
Es<strong>to</strong>uffade à la provençale: beef stew with onions, garlic, carrots, and orange zest.<br />
Estragon: tarragon.<br />
E<strong>to</strong>ffé: stuffed.<br />
E<strong>to</strong>ile: star; star-shaped.<br />
E<strong>to</strong>uffé; étuvé: literally smothered; method of cooking very slowly in a tightly covered pan with almost no liquid.<br />
Etrille: small swimming crab.<br />
Express: espresso coffee.<br />
F<br />
Façon (à ma): (my) way of preparing a dish.<br />
Fagot: bundle; meat shaped in<strong>to</strong> a small ball.<br />
Faisan(e): pheasant.<br />
Faisandé: game that has been hung <strong>to</strong> age.<br />
Fait: usually refers <strong>to</strong> a cheese that has been well aged and has character---runny if it's a Camembert, hard and dry if<br />
it's a goat cheese; also means ready <strong>to</strong> eat.<br />
Fait, pas trop: refers <strong>to</strong> a cheese that has been aged for a shorter time and is blander; also for a cheese that will ripen at<br />
home.<br />
Falette: veal breast stuffed with bacon and vegetables, browned, and poached in broth; specialty of the Auvergne.<br />
Fanes: green <strong>to</strong>ps of root vegetables such as carrots, radishes, turnips.<br />
Far: Bre<strong>to</strong>n sweet or savory pudding-cakes; the most common, similar <strong>to</strong> clafoutis from the Dordogne, is made with<br />
prunes.<br />
Farci(e): stuffed.<br />
Farigoule(tte): Provençal name for wild thyme.<br />
Farine: flour.<br />
complète: whole wheat flour.<br />
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d'avoine: oat flour.<br />
de blé: wheat flour; white flour.<br />
de maïs: corn flour.<br />
de sarrasin: buckwheat flour.<br />
de seigle: rye flour.<br />
de son: bran flour.<br />
Faux-filet: sirloin steak.<br />
Favorite d'artichaut: classic vegetable dish of artichoke stuffed with asparagus, covered with a cheese sauce, and<br />
browned.<br />
Favou(ille): in Provence, tiny male (female) crab often used in soups.<br />
Fenouil: fennel.<br />
Fer à cheval: horseshoe; a baguette that has that shape.<br />
Féra, feret: salmon-like lake fish, found in Lac Léman, in the Morvan, in Burgundy, and in the Auvergne.<br />
Ferme (fermier: fermière): farm (farmer); in cheese, refers <strong>to</strong> farm-made cheese, often used <strong>to</strong> mean raw-milk cheese;<br />
in chickens, refers <strong>to</strong> free-range chickens.<br />
Fermé: closed.<br />
Fernkase: young cheese shaped like a flying saucer and sprinkled with coarsely ground pepper; specialty of Alsace.<br />
Feu de bois, au: cooked over a wood fire.s<br />
Feuille de chêne: oak-leaf lettuce.<br />
Feuille de vigne: vine leaf.<br />
Feuilletage (en): (in) puff pastry.<br />
Feuilletée: puff pastry.<br />
Féves (févettes): broad, fava, coffee, or cocoa bean (miniature beans); also, the porcelain figure baked in<strong>to</strong> the 12th<br />
night cake, or, galette des rois.<br />
Fiadone: Corsican flan made from cheese and oranges.<br />
Ficelle (boeuf à la): string; (beef suspended on a string and poached in broth). Also, small thin baguette. Also, a small<br />
bottle of wine, as in carafe of Beaujolais.<br />
Ficelle picarde: thin crêpe wrapped around a slice of ham and <strong>to</strong>pped with a cheesy cream sauce; specialty of Picardy,<br />
in the North.<br />
Figue: fig.<br />
Financier: small rectangular almond cake.<br />
Financière: Madiera sauce with truffle juice.<br />
Fine de claire: elongated crinkle-shelled oyster that stays in fattening beds (claires) a minimum of two months.<br />
Fines herbes: mixture of herbs, usually chervil, parsley, chives, tarragon.<br />
Flageolet: small white or pale green kidney-shaped dried bean.<br />
Flamande, à la: Flemish style; usually with stuffed cabbage leaves, carrots, turnips, pota<strong>to</strong>es, and bacon.<br />
Flamber: <strong>to</strong> burn off the alcohol by igniting. Usually the brandies or other liqueurs <strong>to</strong> be flambéed are warmed first,<br />
then lit as they are poured in<strong>to</strong> the dish.<br />
Flamiche (au Maroilles): a vegetable tart with rich bread dough crust, commonly filled with leeks, cream, and cheese;<br />
specialty of Picardy, in the North; (filled with cream, egg, butter, and Maroilles cheese).<br />
Flammekueche: thin-crusted savory tart, much like a rectangular pizza, covered with cream, onions, and bacon; also<br />
called tarte flambée; specialty of Alsace.<br />
Flan: sweet or savory tart. Also, a crustless custard pie.<br />
Flanchet: flank of beef or veal, used generally in stews.<br />
Flagnarde, flaugnarde, flognarde: hot, fruit-filled batter cake made with eggs, flour, milk, and butter, and sprinkled<br />
with sugar before serving; specialty of the southwest.<br />
Flétan: halibut, found in the <strong>English</strong> Channel and North Sea.<br />
Fleur (de sel): flower (fine, delicate sea salt, from Brittany or the Camargue).<br />
Fleur de courgette: zucchini blossom.<br />
Fleuron: puff pastry crescent.<br />
Florentine: with spinach. Also, a cookie of nougatine and candied fruit brushed with a layer of chocolate.<br />
Flûte: flute; usually a very thin baguette; also, form of champagne glass.<br />
Foie: liver.<br />
Foie blond de volaille: chicken liver; also sometimes a chicken-liver mousse.<br />
Foie de veau: calf's liver.<br />
Foie gras d'oie (de canard): liver of fattened goose (duck).<br />
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Foin (dan le): (cooked in) hay.<br />
Fond: cooking juices from meat, used <strong>to</strong> make sauces. Also, bot<strong>to</strong>m.<br />
Fond d'artichaut: heart and base of an artichoke.<br />
Fondant: melting; refers <strong>to</strong> cooked, worked sugar that is flavored, then used for icing cakes. Also, the bittersweet<br />
chocolate high in cocoa butter used for making the shiniest chocolates. Also, puréed meat, fish, or vegetables shaped in<br />
croquettes.<br />
Fondu(e): melted.<br />
Fontainebleau: creamy white fresh dessert cheese from the Ile-de-France.<br />
Forestière: garnish of wild mushrooms, bacon, and pota<strong>to</strong>es.<br />
Fouace: a kind of brioche; specialty of the Auvergne.<br />
Foudjou: a pungent goat-cheese spread, a blend of fresh and aged grated cheese mixed with salt, pepper, brandy, and<br />
garlic and cured in a crock; specialty of northern Provence.<br />
Fougasse: a crusty lattice-like bread made of baguette dough or puff pastry often flavored with anchovies, black<br />
olives, herbs, spices, or onions; specialty of Provence and the Mediterranean. Also, a sweet bread of Provence flavored<br />
with orange-flower water, oil, and sometimes almonds.<br />
Fouchtrou: Cow's milk cheese from the Auvergne, made when there is not enough milk <strong>to</strong> make an entire wheel of<br />
Cantal.<br />
Four (au): (baked in an) oven.<br />
Fourme d'Ambert: cylindrical blue-veined cow's-milk cheese, made in dairies around the <strong>to</strong>wn of Ambert in the<br />
Auvergne.<br />
Fourré: stuffed or filled.<br />
Foyot: classic sauce made of béarnaise with meat glaze.<br />
Frais, fraîche: fresh or chilled.<br />
Fraise: strawberry.<br />
Fraise des bois: wild strawberry.<br />
Framboise: raspberry.<br />
Française, à la: classic garnish of peas with lettuce, small white onions, and parsley.<br />
Frangipane: almond custard filling.<br />
Frappé: usually refers <strong>to</strong> a drink served very cold or with ice, often shaken.<br />
Frémi: quivering; often refers <strong>to</strong> barely cooked oysters.<br />
Friandise: sweetmeat, petit four.<br />
Fricadelle: fried minced meat patty.<br />
Fricandeau: thinly sliced veal or a rump roast, braised with vegetables and white wine.<br />
Fricassée: classically, ingredients braised in wine sauce or butter with cream added; currently denotes any mixture of<br />
ingredients--fish or meat--stewed ot sautéed.<br />
Fricot (de veau): veal shoulder simmered in white wine with vegetables.<br />
Frisé(e): curly; usually curly endive, the bitter salad green of the chicory family sold in enormous round heads.<br />
Frit(e): fried.<br />
Frite: <strong>French</strong> fry.<br />
Fri<strong>to</strong>ns: coarse pork rillettes or a minced spread which includes organ meats.<br />
Fri<strong>to</strong>t: small organ meat fritter, where meat is partially cooked, then marinated in oil, lemon juice, and herbs, dipped in<br />
batter and fried just before serving; also can refer <strong>to</strong> any small fried piece of meat or fish.<br />
Friture: fried food; also a preparation of small fried fish, usually white-bait or smelt.<br />
Froid(e): cold.<br />
Fromage: cheese.<br />
blanc: a smooth low-fat cheese similar <strong>to</strong> cottage cheese.<br />
d'alpage: cheese made in mountain pastures during the prime summer milking period.<br />
Echourgnac: delicately flavored, ochre-skinned cheese made of cow's milk by the monks at the<br />
Echourgnac monastery in the Dordogne.<br />
fort: pungent cheese.<br />
frais: smooth, runny fresh cheese, like cottage cheese.<br />
Frais, bien égoutée: well-drained fresh cheese.<br />
maigre: low-fat cheese.<br />
Fromage de tête: headcheese, usually pork.<br />
Fruit confit: whole fruit preserved in sugar.<br />
Fruits de mer: seafood.<br />
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Fumé: smoked.<br />
Fumet: fish s<strong>to</strong>ck.<br />
G<br />
Galantine: classical preparation of boned meat or whole poultry that is stuffed or rolled, cooked, then glazed with<br />
gelatin and served cold.<br />
Galette: round flat pastry, pancake, or cake; can also refer <strong>to</strong> pancake-like savory preparations; in Brittany usually a<br />
savory buckwheat crêpe, known as blé noir.<br />
Galette bressane, galette de Pérouges: cream and sugar tart from the Bresse area of the Rhône-Alpes.<br />
Galette des rois: puff pastry filled with almond pastry cream, traditional Twelfth Night celebration cake.<br />
Galinette: tub gurnard, Mediterranean fish of the mullet family.<br />
Gamba: large prawn.<br />
Ganache: classically a rich mixture of chocolate and crème fraïche used as a filling for cakes and chocolate truffles;<br />
currently may also include such flavorings as wild strawberries and cinnamon.<br />
Garbure: a hearty stew that includes cabbage, beans, and salted or preserved duck, goose, turkey or pork; specialty of<br />
the southwest.<br />
Gardiane: stew of beef or bull (<strong>to</strong>ro) meat, with bacon, onions, garlic, and black olives; served with rice; specialty of<br />
the Camargue, in Provence.<br />
Gargouillau: pear cake or tart; specialty of northem Auvergne.<br />
Garni(e): garnished.<br />
Garniture: garnish.<br />
Gasconnade: roast leg of lamb with garlic and anchovies; specialty of the southwest.<br />
Gaspacho: a cold soup, usually containing <strong>to</strong>ma<strong>to</strong>es, cucumber, onions, and sweet peppers; originally of Spanish<br />
origin.<br />
Gâteau: cake.<br />
basque: a chewy sweet cake filled with pastry cream or, his<strong>to</strong>rically, with black cherry jam; also called<br />
pastiza; specialty of the Basque region.<br />
bre<strong>to</strong>n: a rich round pound cake; specialty of Brittany.<br />
opéra: classic almond sponge cake layered with coffee and chocolate butter cream and covered with a<br />
sheet of chocolate; seen in every pastry shop window.<br />
Saint-Honoré: classic cake of choux puffs dipped in caramel and set a<strong>to</strong>p a cream-filled choux crown on a<br />
pastry base.<br />
Gaude: thick corn-flour porridge served hot, or cold and sliced, with cream.<br />
Gaufre: waffle.<br />
Gave: southwestern term for mountain stream; indicates fish from the streams of the area.<br />
Gayette: small sausage patty made with pork liver and bacon, wrapped in caul fat and bacon.<br />
Gelée: aspic.<br />
Gendarme: salted and smoked herring.<br />
Genièvere: juniper berry.<br />
Génoise: sponge cake.<br />
Gentiane: gentian; a liqueur made from this mountain flower.<br />
Germiny: garnish of sorrel. Also, sorrel and cream soup.<br />
Germon: albacore or long-fin tuna.<br />
Gésier: gizzard.<br />
Gibassier: round sweet bread from Provence, often flavored with lemon or orange zest, orange-flower water, and/or<br />
almonds. Also sometimes called fougasse or pompe à l'huile.<br />
Gibelotte: fricassee of rabbit in red or white wine.<br />
Gibier: game, sometimes designated as gibier à plume (feathered) or gibier à poil (furry).<br />
Gigot (de pré salé): usually a leg of lamb (lamb grazed on the salt meadows along the Atlantic and Normandy coasts).<br />
Gigot de mer: a preparation, usually of large pieces of monkfish (lotte) oven-roasted like a leg of lamb.<br />
Gigue (de): haunch (of) certain game meats.<br />
Gillardeau: prized oyster raised in Normandy and finished in claires, or fattening beds on the Atlantic coast.<br />
Gingembre: ginger.<br />
Girofle: clove.<br />
Girolle: prized pale orange wild mushroom; also called chanterelle.<br />
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Givré; orange givré: frosted; orange sherbet served in its skin.<br />
Glace: ice cream.<br />
Glacé: iced, crystallized, or glazed.<br />
Gnocchi: dumplings made of choux paste, pota<strong>to</strong>es, or semolina.<br />
Goret: young pig.<br />
Gougère: cheese-flavored choux pastry.<br />
Goujon: small catfish; generic name for a number of small fish. Also, preparation in which the central part of a larger<br />
fish is coated with bread crumbs, then deep fried.<br />
Goujonnette: generally used <strong>to</strong> describe a small piece of fish, such as sole, usually fried.<br />
Gourmandise(s): weakness for sweet things; (sweetmeats or candies).<br />
Gousse d'ail: clove of garlic.<br />
Gousse de vanille: vanilla bean.<br />
Goût: taste.<br />
Goûter (le): <strong>to</strong> taste, <strong>to</strong> try; (children's afternoon snack).<br />
Graine de moutarde: mustard seed.<br />
Graisse: fat.<br />
Graisserons: crisply fried pieces of duck or goose skin; cracklings.<br />
Grand crème: large or double espresso with milk.<br />
Grand cru: <strong>to</strong>p-ranking wine.<br />
Grand veneur: chief huntsman; usually a brown sauce for game, with red currant jelly.<br />
Granité: a type of sherbet; a sweetened, flavored ice.<br />
Grappe (de raisins): cluster; bunch (of grapes).<br />
Gras (marché au): fatty; (market of fattened poultry and their livers).<br />
Gras-double: tripe baked with onions and white wine.<br />
Gratin: crust formed on <strong>to</strong>p of a dish when browned in broiler or oven; also the dish in which such food is cooked.<br />
Gratin dauphinoise: baked casserole of sliced pota<strong>to</strong>es, usually with cream, milk, and sometimes cheese and/or eggs.<br />
Gratin savoyarde: baked casserole of sliced pota<strong>to</strong>es, usually with bouillon, cheese, and butter.<br />
Gratiné(e): having a crusty, browned <strong>to</strong>p.<br />
Gratinée lyonnaise: bouillon flavored with port, garnished with beaten egg, <strong>to</strong>pped with cheese, and browned under a<br />
broiler.<br />
Grat<strong>to</strong>ns, grattelons: crisply fried pieces of pork, goose, or duck skin; cracklings.<br />
Gratuit: free.<br />
Grecque, à la: cooked in seasoned mixture of oil, lemon juice, and water; refers <strong>to</strong> cold vegetables, usually<br />
mushrooms.<br />
Grelette, sauce: cold sauce with a base of whipped cream.<br />
Grelot: small white bulb onion.<br />
Grenade: pomegranate.<br />
Grenaille: Refers <strong>to</strong> small, bite-size new pota<strong>to</strong> of any variety.<br />
Grenadin: small veal scallop.<br />
Grenouille (cuisse de): frog (leg).<br />
Gressini: breadsticks, seen along the Côte-d'Azur.<br />
Gribiche, sauce: mayonnaise with capers, cornichons, hard-cooked eggs, and herbs.<br />
Grillade: grilled meat.<br />
Grillé(e): grilled.<br />
Griotte: shiny slightly acidic, reddish black cherry.<br />
Grisotte: parasol mushroom with a delicate flavor; also called champignon à la bague. cocherelle. and coulemelle.<br />
Grive: thrush.<br />
Grondin: red gurnard, a bony ocean fish, a member of the mullet family, used in fish stews such as bouillabaisse.<br />
Groin d'ane: donkey's snout; Lyonnais name for a bitter winter salad green similar <strong>to</strong> dandelion greens.<br />
Gros sel: coarse salt.<br />
Groseille: red currant.<br />
Gruyère: strictly speaking, cheese from the Gruyere area of Switzerland; in France, generic name for a number of<br />
hard, mild, cooked cheeses from the Jura, including Comté, Beaufort, and Emmental.<br />
Gyromite: group of wild mushrooms, or gyromitra, known as false morels.<br />
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H<br />
Hachis: minced or chopped meat or fish preparation.<br />
Haddock: small fresh cod that have been salted and smoked.<br />
Hareng: herring, found in the Atlantic, the <strong>English</strong> Channel (the best between Dunkerque and Fécamp), and the mouth<br />
of the Gironde river.<br />
Hareng à l'huile: herring cured in oil, usually served with a salad of warm sliced pota<strong>to</strong>es.<br />
Hareng baltique, bismark: marinated herring.<br />
Hareng bouffi: herring that is salted, then smoked.<br />
Hareng pec: freshly salted young herring.<br />
Hareng roll-mop: marinated herring rolled around a small pickle.<br />
Hareng saur: smoked herring.<br />
Haricot: bean.<br />
beurre: yellow bean.<br />
blancs (à la Bre<strong>to</strong>nne): white beans, usually dried; (white beans in a sauce of onions, <strong>to</strong>ma<strong>to</strong>es, garlic,<br />
and herbs).<br />
de mou<strong>to</strong>n: stew of mut<strong>to</strong>n and white beans (also called halicots).<br />
gris: green string bean mottled with purplish black; also called pélandron: a specialty of the Côte-d'Azur.<br />
rouge: red kidney bean; also, preparation of red beans in red wine.<br />
sec: dried bean.<br />
vert: green bean, usually fresh.<br />
Hâtelet, attelet: decorative skewer; currently used <strong>to</strong> mean meat or fish cooked on a skewer.<br />
Herbes de Provence: mixture of thyme, rosemary, summer savory, and bay leaf, often dried and blended.<br />
Hirondelle: swallow.<br />
Hochepot: a thick stew, usually of oxtail; specialty of Flanders, in the north.<br />
Hollandaise: sauce of butter, egg yolks, and lemon juice.<br />
Homard (à l'Amoricaine, à l'Américaine): lobster; (a classic dish of many variations, in which lobster is cut in<strong>to</strong><br />
sections and browned, then simmered with shallots, minced onions, <strong>to</strong>ma<strong>to</strong>es, Cognac, and white wine; served with a<br />
sauce of the reduced cooking liquid, enriched with butter).<br />
Hongroise, à la: Hungarian style; usually with paprika and cream.<br />
Hors-d'oeuvre: appetizer; can also refer <strong>to</strong> a first course.<br />
Hortillon: picturesque market garden plot built between crisscrossed canals on the outskirts of Amiens, a city in the<br />
north.<br />
Huile: oil.<br />
d'arachide: peanut oil.<br />
de colza: rapeseed oil.<br />
de maïs: corn oil.<br />
de noisette: hazlenut oil.<br />
de noix: walnut oil.<br />
de pépins de raisins: grapeseed oil.<br />
de sésame: sesame oil.<br />
de <strong>to</strong>urnesol: sunflower oil.<br />
d'olive (extra vierge): olive oil (extra virgin, or the first cold pressing).<br />
Huître: oyster.<br />
Hure de porc or de marcassin: head of pig or boar: usually refers <strong>to</strong> headcheese preparation.<br />
Hure de saumon: a salmon headcheese, or pâté, prepared with salmon meat, not actually the head.<br />
Hysope: hyssop; fragrant, mint-like thistle found in Provence, used in salads and in cooking.<br />
I<br />
Ile flottante: floating island; most commonly used interchangeably with oeufs à la neige, poached meringue floating in<br />
crème anglaise; classically, a layered cake covered with whipped cream and served with custard sauce.<br />
Impératrice, à l': usually a rice pudding dessert with candied fruit.<br />
Imperiale: variety of plum. Also, a large bottle for wine, holding about 4 quarts (4 liters),<br />
Impériale, à l': classic haute cuisine garnish of mussels, cockscombs, crayfish, and other extravagant ingredients.<br />
Indienne, à l': East Indian style, usually with curry powder.<br />
Infusion: herb tea.<br />
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Isman bayaldi, imam bayaldi: the priest fainted in Turkish; a dish of eggplant stuffed with sautéed onions, <strong>to</strong>ma<strong>to</strong>es,<br />
and spices; served cold.<br />
J<br />
Jalousie: venetian blind; classic small, latticed, flaky pastry filled with almond paste and spread with jam.<br />
Jambon: ham; also refers <strong>to</strong> the leg, usually of pork, but also of poultry.<br />
à l'os: ham with the bone in.<br />
blanc: lightly salted, un-smoked or very lightly smoked ham, served cooked; sold, cold, in charcuteries as<br />
jambon de Paris, glacé, or demi-sel.<br />
cru: salted or smoked ham that has been cured but not cooked.<br />
cuit: cooked ham.<br />
d'Auvergne: raw, dry, salt-cured smoked ham.<br />
de Bayonne: raw, dry salt-cured ham, very pale in color.<br />
de Bourgogne: See jambon persillé.<br />
de montagne: any mountain ham, cured according <strong>to</strong> local cus<strong>to</strong>m.<br />
de Paris: pale, lightly salted, cooked ham.<br />
de Parme: Italian prosciut<strong>to</strong> from Parma, air-dried and salt-cured ham, sliced thin and served raw.<br />
de pays: any country ham, cured according <strong>to</strong> local cus<strong>to</strong>m.<br />
de poulet: boned stuffed chicken leg.<br />
de Westphalie: German Westphalian ham, raw, cured, and smoked.<br />
de York: smoked <strong>English</strong>-style ham, usually poached.<br />
d'oie (or de canard): breast of fattened goose (or duck), smoked, salted, or sugar cured, somewhat<br />
resembling ham in flavor.<br />
fumé: smoked ham.<br />
persillé: cold cooked ham, cubed and preserved in parsleyed gelatin, usually sliced from a terrine; a<br />
specialty of Burgundy.<br />
salé: salt-cured ham.<br />
sec: dried ham.<br />
Jambonneau: cured ham shank or pork knuckle.<br />
Jambonnette: boned and stuffed knuckle of ham or poultry.<br />
Jardinière: refers <strong>to</strong> a garnish of fresh cooked vegetables.<br />
Jarret (de veau, de porc, de boeuf): knuckle (of veal or pork), shin (of beef).<br />
Jerez: refers <strong>to</strong> sherry<br />
Jésus de Morteau: plump smoked pork sausage that takes its name from the <strong>to</strong>wn of Morteau in the Jura; distinctive<br />
because a wooden peg is tied in the sausage casing on one end; traditionally, the sausage eaten at Christmas, hence its<br />
name; also called saucisson de Morteau.<br />
Jeune: young.<br />
Jonchée: rush basket in which certain fresh sheep's- or goat's-milk cheeses of Poi<strong>to</strong>u (along the Atlantic coast) are<br />
contained; thus, by extension, the cheese itself.<br />
Joue: cheek.<br />
Julienne: cut in<strong>to</strong> slivers, usually vegetables or meat.<br />
Jurançon: district in the Béarn, the area around Pau in southwestern France, known for its sweet and spicy white wine.<br />
Jus: juice.<br />
K<br />
Kataifi (also kataif): thin strands of vermicelli-like dough, used in Green and Middle Eastern pastries and in some<br />
modern <strong>French</strong> preparations<br />
Kaki: persimmon.<br />
Kari: variant spelling of cary.<br />
Kiev: deep-fried breast of chicken stuffed with herb and garlic butter.<br />
Kir: an aperitif made with crème de cassis (black currant liqueur) and most commonly dry white wine, but sometimes<br />
red wine.<br />
Kir royal: a Kir made with Champagne.<br />
Kirsch: eau-de-vie of wild black cherries.<br />
Knepfla: Alsatian dumpling, sometimes fried.<br />
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Kougelhoph, hougelhof, kouglof, kugelhoph: sweet crown-shaped yeast cake, with almonds and raisins; specialty of<br />
Alsace.<br />
Kouigh-amann: sweet, buttery pastry from Brittany.<br />
Kummel: caraway seed liqueur<br />
L<br />
Lactaire: the edible lactaire pallidus mushroom, also called sanguine. Apricot-colored, with red, blood colored juices<br />
when raw.<br />
Laguiole: Cantal cheese from the area around the village of Laguiole, in southern Auvergne, still made in rustic huts.<br />
Lait: milk.<br />
demi-écremé: semi-skimmed milk.<br />
écremé: skimmed milk.<br />
entier: whole milk.<br />
ribot: from Brittany, buttermilk, served with crêpes.<br />
stérilizé: milk heated <strong>to</strong> a higher temperature than pasteurized milk, so that it stays fresh for several weeks.<br />
Laitance: soft roe (often of herring), or eggs.<br />
Laitier: made of or with milk; also denotes a commercially made product as opposed <strong>to</strong> fermier, meaning farm made.<br />
Laitue: lettuce.<br />
Lamelle: very thin strip.<br />
Lamproie (à la bordelaise): lamprey eel, ocean fish that swim in<strong>to</strong> rivers along the Atlantic in springtime (hearty stew<br />
of lamprey eel and leeks in red wine).<br />
Lançon: tiny fish, served fried.<br />
Landaise, à la: from the Landes in southwestern France; classically a garnish of garlic, pine nuts, and goose fat.<br />
Langouste: clawless spiny lobster or rock lobster; sometimes called crawfish, and mistakenly crayfish.<br />
Langoustine: clawed crustacean, smaller than either homard or langouste, with very delicate meat. Known in British<br />
waters as Dublin Bay prawn.<br />
Langres: supple, tangy cylindrical cow's-milk cheese with a rust-colored rind; named for village in Champagne.<br />
Langue (de chat): <strong>to</strong>ngue (cat's <strong>to</strong>ngue; thin, narrow, delicate cookie often served with sherbet or ice).<br />
Languedocienne: garnish, usually of <strong>to</strong>ma<strong>to</strong>es, eggplant, and wild cèpe mushrooms.<br />
Lapereau: young rabhit.<br />
Lapin: rabbit.<br />
Lapin de garenne: wild rabbit.<br />
Lard: bacon.<br />
Larder: <strong>to</strong> thread meat, fish, or liver with strips of fat for added moisture.<br />
Lardon: cube of bacon.<br />
Larme: teardrop; a very small portion of liquid.<br />
Laurier: bay laurel or bay leaf.<br />
Lavaret: lake fish of the Savoie, similar <strong>to</strong> salmon.<br />
Léger (légère): light.<br />
Légume: vegetable.<br />
Lentilles (de Puy): lentils (prized green lentils from the village of Puy in the Auvergne).<br />
Lieu jaune: green pollack, in the cod family a pleasant, inexpensive small yellow fish; often sold under name colin;<br />
found in the Atlantic.<br />
Lieu noir: pollack, also called black cod; in the cod family a pleasant, inexpensive fish found in the <strong>English</strong> Channel<br />
and the Atlantic.<br />
Lièvre (à la royale): hare (cooked with red wine, shallots, onions, and cinnamon, then rolled and stuffed with foie gras<br />
and truffles).<br />
Limaces à la suçarelle: snails cooked with onions, garlic, <strong>to</strong>ma<strong>to</strong>es, and sausage; specialty of Provence.<br />
Limaçon: land snail.<br />
Limande: lemon sole, also called dab or sand dab, not as firm or prized as sole, found in the <strong>English</strong> Channel, the<br />
Atlantic, and, rarely, in the Mediterranean.<br />
Lingot: type of kidney-shaped dry white bean.<br />
Lisette: small maquereau, or mackerel.<br />
Livarot: village in Normandy that gives its name <strong>to</strong> an elastic and pungent thick disc of cow's-milk cheese with<br />
reddish golden stripes around the edge.<br />
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Lotte: monkfish or angler fish, a large firm-fleshed ocean fish.<br />
Lotte de rivière (or de lac): fine-fleshed river (or lake) fish, prized for its large and flavorful liver. Not related <strong>to</strong> the<br />
ocean fish lotte, or monkfish.<br />
Lou magret: breast of fattened duck.<br />
Loup de mer: wolf fish or ocean catfish; name for sea bass in the Mediterranean.<br />
Louvine: Basque name for striped bass, fished in the Bay of Gascony.<br />
Lucullus: a classic, elaborate garnish of truffles cooked in Madeira and stuffed with chicken forcemeat.<br />
Lumas: name for land snail in the Poi<strong>to</strong>u-Charentes region along the Atlantic coast.<br />
Luzienne, à la: prepared in the manner popular in Saint-Jean-de-Luz, a Basque fishing port.<br />
Lyonnaise, à la: in the style of Lyon; often garnished with onions.<br />
M<br />
Macaron: macaroon, small cookie of almonds, egg whites, and sugar.<br />
Macaronade: a rich blend of wild and domestic mushrooms and chunks of foie gras, smothered in fresh pasta;<br />
specialty of the southwest. Also, macaroni with mushrooms, bacon, white wine, and Parmesan cheese; an<br />
accompaniment <strong>to</strong> a beef stew, or daube; specialty of Provence.<br />
Macédoine: diced mixed fruit or vegetables.<br />
Mâche: dark small-leafed salad green known as lamb's lettuce or corn salad. Also called doucette.<br />
Mâchon: early morning snack of sausage, wine, cheese, and bread; also, the café that offers the snack; particular <strong>to</strong><br />
Lyon.<br />
Macis: mace, the spice.<br />
Madeleine (de Commercy): small scalloped-shaped tea cake made famous by Marcel Proust; (the <strong>to</strong>wn in the<br />
Lorraine where the tea cakes are commercialized).<br />
Madère: Madeira.<br />
Madrilène, à la: in the style of Madrid; with <strong>to</strong>ma<strong>to</strong>es. Classically a garnish of peeled chopped <strong>to</strong>ma<strong>to</strong>es for<br />
consommé.<br />
Magret de canard (or d'oie): breast of fattened duck (or goose).<br />
Maigre: thin, non-fatty<br />
Maïs: corn.<br />
Maison, de la: of the house, or restaurant.<br />
Maître d'hôtel: headwaiter. Also, sauce of butter, parsley and lemon.<br />
Maltaise: orange-flavored hollandaise sauce.<br />
Malvoisie, vinaigre de: vinegar made from the malvasia grape, used for the sweet, heavy Malmsey wine.<br />
Mandarine: tangerine.<br />
Mange-<strong>to</strong>ut: eat it all; a podless green runner bean; a sweet pea; a snow pea. Also, a variety of apple.<br />
Mangue: mango.<br />
Manière, de: in the style of.<br />
Maquereau: mackerel; lisette is a small mackerel.<br />
Mara de Bois: small fragrant strawberry, like a cross between a domestic and wild strawberry.<br />
Maraîchèr(e) (à la): market gardener or truck farmer (market-garden style; usually refers <strong>to</strong> a dish or salad that<br />
includes various greens).<br />
Marbré: striped sea bream, Mediterranean fish that is excellent grilled.<br />
Marc: eau-de-vie distilled from pressed grape skins and seeds or other fruits.<br />
Marcassin: young boar. At one year, a wild boar will weight 40 kg, a domesticated boar 120 kg.<br />
Marchand de vin: wine merchant. Also, sauce made with red wine, meat s<strong>to</strong>ck, and chopped shallots.<br />
Marée la: literally the tide; usually used <strong>to</strong> indicate seafood that is fresh.<br />
Marennes: flat-shelled green-tinged plate oyster. Also the <strong>French</strong> coastal village where flat-shelled oysters are raised.<br />
Marinade: seasoned liquid in which food, usually meat, is soaked for several hours. The liquid seasons and tenderizes<br />
at the same time.<br />
Mariné: marinated.<br />
Marjolaine: marjoram. Also, multilayered chocolate and nut cake.<br />
Marmelade: traditionally a thick purée of fruit, or sweet stewed fruit; <strong>to</strong>day purée of vegetable, or stewed vegetables.<br />
Marmite: small covered pot; also a dish cooked in a small casserole.<br />
Maroilles: village in the north that gives its name <strong>to</strong> a strong-tasting, thick, square cow's-milk cheese with a pale brickred<br />
rind.<br />
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Marquise (au chocolat): mousse-like (chocolate) cake.<br />
Marion (glacé): large (candied) chestnut.<br />
Matelote (d'anguilles): freshwater fish (or eel) stew.<br />
Matignon: a garnish of mixed stewed vegetables.<br />
Mauviette: wild meadow lark or skylark.<br />
Médaillon: round piece or slice, usually of fish or meat.<br />
Mélange: mixture or blend.<br />
Méli-mélo: an assortment of fish and/or seafood.<br />
Melon de Cavaillon: small canteloupe-like melon from Cavaillon, a <strong>to</strong>wn in Provence known for its wholesale<br />
produce market.<br />
Ménagère, à la: in the style of the housewife; usually a simple preparation including onions, pota<strong>to</strong>es, and carrots.<br />
Mendiant, fruits du: traditional mixture of figs, almonds, hazelnuts, and raisins, whose colors suggest the robes of the<br />
mendicant friars it is named after.<br />
Menthe: mint.<br />
Merguez: small spicy sausage.<br />
Merlan: whiting.<br />
Merle: blackbird.<br />
Merlu: hake, a member of the codfish family often sold improperly in Paris markets as colin; found in the <strong>English</strong><br />
Channel, Atlantic, and Mediterranean.<br />
Mérou: a large grouper, an excellent tropical or near-tropical fish, generally imported from North Africa but<br />
sometimes found in the Atlantic and Mediterranean.<br />
Merveille: hot sugared doughnut.<br />
Mesclum, mesclun: a mixture of at least seven multi-shaded salad greens from Provence.<br />
Mets: dish or preparation.<br />
Mets selon la saison: seasonal preparation; according <strong>to</strong> the season.<br />
Méture: corn bread from the Basque region.<br />
Meule: mills<strong>to</strong>ne; name for wheel of cheese in the Jura.<br />
Meunière, à la: in the style of the miller's wife; refers <strong>to</strong> a fish that is seasoned, rolled in flour, fried in butter; and<br />
served with lemon, parsley and hot melted butter.<br />
Meurette: in, or with, a red wine sauce. Also, a Burgundian fish stew.<br />
Mi-cru: half raw.<br />
Mi-cuit: half cooked.<br />
Miche: a large round country-style loaf of bread. Also, Basque name for aniseed cake-like bread.<br />
Mie: interior or crumb of the bread (see Pain de mie).<br />
Miel: honey<br />
Mignardise: see Petit-four.<br />
Mignon de canard: see Dcmsiselle de canard.<br />
Mignonette: small cubes, usually of beef. Also refers <strong>to</strong> coarsely ground black ot white pepper.<br />
Mijoté(e) (plat): simmered (dish or preparation).<br />
Mille-feuille: refers <strong>to</strong> puff pastry with many thin layers; usually a cream-filled rectangle of puff pastry, or a Napoleon.<br />
Mimosa: garnish of chopped hard-cooked egg yolks.<br />
Minute (à la): minute; something quickly grilled or fried in butter with lemon juice and parsley (prepared at the last<br />
minute).<br />
Mique: generally a large breaded dumpling, poached and served with stews and meats; specialty of the Southwest.<br />
Mirabeau: garnish of anchovies, pitted olives, tarragon, and anchovy butter.<br />
Mirabelle: small sweet yellow plum. Also, colorless fruit brandy or eau-de-vie, made from yellow plums.<br />
Mirepoix: cubes of carrots and onions or mixed vegetables, usually used in braising <strong>to</strong> boost the flavor of a meat dish.<br />
Miroir: mirror; a dish that has a smooth glaze; currently a fruit mousse cake with a layer of fruit glaze on <strong>to</strong>p.<br />
Miro<strong>to</strong>n (de): slice (of). Also, stew of meats flavored with onions.<br />
Mi<strong>to</strong>nnée: a simmered, soup-like dish.<br />
Mode de, à la: in the style of.<br />
Moëlle: beef bone marrow.<br />
Mogette, mojette mougette: a kind of dried white bean from the Atlantic coast.<br />
Moka: refers <strong>to</strong> Coffee; coffee-flavored dish.<br />
Mollusque: mollusk.<br />
Mont blanc: rich classic pastry of baked meringue, chestnut purée, and whipped cream.<br />
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Montagne, de la: from the mountains.<br />
Montmorency: garnished with cherries; his<strong>to</strong>rically a village known for its cherries, now a suburb of Paris.<br />
Morbier: supple cow's-milk cheese from the Jura; a thin sprinkling of ashes in the center gives it its distinctive black<br />
stripe and light smoky flavor.<br />
Morceau: piece or small portion.<br />
Morille: wild morel mushroom, dark brown and conical.<br />
Mornay: classic cream sauce enriched with egg yolks and cheese.<br />
Morue: salt cod; also currently used <strong>to</strong> mean fresh cod, which is cabillaud.<br />
Morvandelle, jambon à la: in the style of the Morvan (ham in a piquant creamy sauce made with white wine, vinegar,<br />
juniper berries, shallots, and cream).<br />
Morvandelle, râpée: grated pota<strong>to</strong> mixed with eggs, cream, and cheese, baked until golden.<br />
Mosaïque: mosaic; a presentation of mixed ingredients.<br />
Mostèle: forkbeard mostelle; small Mediterranean fish of the cod family.<br />
Mouclade: creamy mussel stew from the Poi<strong>to</strong>u-Charentes on the Atlantic Coast, generally flavored with curry or<br />
saffron.<br />
Moufflon: wild sheep.<br />
Moule: mussel. Also a mold.<br />
Moule de bouchot: small, highly prized cultivated mussel, raised on stakes driven in<strong>to</strong> the sediment of shallow coastal<br />
beds.<br />
Moule de Bouzigues: iodine-strong mussel from the village of Bouzigues, on the Mediterranean coast.<br />
Moule d'Espagne: large, sharp-shelled mussel, often served raw as part of a seafood platter.<br />
Moule de parques: Dutch cultivated mussel, usually raised in fattening beds or diverted ponds.<br />
Moules marinière: mussels cooked in white wine with onions, shallots, butter, and herbs.<br />
Moulin (à poivre): mill (peppermill); also used for oil and flour mills.<br />
Mourone: Basque name for red bell pepper.<br />
Mourtayrol, mourtaïrol: a pot-au-feu of boiled beef, chicken, ham, and vegetables, flavored with saffron and served<br />
over slices of bread; specialty of the Auvergne.<br />
Mousse: light, airy mixture usually containing eggs and cream, either sweet or savory.<br />
Mousseline: refers <strong>to</strong> ingredients that are usually lightened with whipped cream or egg whites, as in sauces, or with<br />
butter, as in brioche mousseline.<br />
Mousseron: tiny, delicate, wild mushroom.<br />
Moutarde (à l'ancienne, en graines): mustard (old-style, coarse-grained).<br />
Mou<strong>to</strong>n: mut<strong>to</strong>n.<br />
Muge: grey mullet.<br />
Mulard: breed of duck common <strong>to</strong> the southwest, fattened for its delicate liver, for foie gras.<br />
Mulet: the generic group of mullet, found in the <strong>English</strong> Channel, Atlantic, and Mediterranean.<br />
Munster: village in Alsace that gives its name <strong>to</strong> a disc of soft, tangy cow's-milk cheese with a brick red rind and a<br />
penetrating aroma; the cheese is also sometimes cured with cumin seeds.<br />
Mûre (de ronces): blackberry (bush).<br />
Muscade: nutmeg.<br />
Muscat de Hambourg: variety of popular purple table grape, grown in Provence.<br />
Museau de porc (or de boeuf): vinegared pork (or beef) muzzle.<br />
Myrtille: bilberry (bluish black European blueberry).<br />
Mystère: truncated cone-shaped ice cream dessert. Also, dessert of cooked meringue with ice cream and chocolate<br />
cake.<br />
N<br />
Nage (à la): swimming; aromatic poaching liquid (served in).<br />
Nantua: sauce of crayfish, butter, cream, and, traditionally truffles; also garnish of crayfish.<br />
Nappé: covered, as with a sauce.<br />
Natte: woven loaf of bread.<br />
Nature: refers <strong>to</strong> simple, unadorned preparations.<br />
Navarin: lamb or mut<strong>to</strong>n stew.<br />
Navarraise, à la: Navarre-style, with sweet peppers, onions, and garlic.<br />
Navet: turnip.<br />
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Navette: little boat; small pastry boats.<br />
Nèfle: medlar; also called Japanese loquat; tart fruit that resembles an apricot and taste like a mango.<br />
Neufchâtel: white, creamy, delicate (and often heart-shaped) cow's-milk cheese, named for village in Normandy where<br />
it is made.<br />
Newburg: lobster preparation with Madeira, egg yolks, and cream.<br />
Nivernaise, à la: in the style of Nevers; with carrots and onions.<br />
Noilly: a vermouth-based sauce.<br />
Noisette: hazelnut; also refers <strong>to</strong> small round piece (such as from a pota<strong>to</strong>), generally the size of a hazelnut, lightly<br />
browned in butter. Also, center cut of lamb chop. Also, dessert flavored with hazelnuts.<br />
Noix: general term for nut; also, walnut. Also, nut-size, typically une noix de beurre, or lump of butter.<br />
Non compris: see Service (non) compris.<br />
Nonat: small river fish in Provence, usually fried. Also known as poutine.<br />
Normande: in the style of Normandy; sauce of seafood, cream, and mushrooms. Also refers <strong>to</strong> fish or meat cooked<br />
with apple cider or Calvados; or dessert with apples, usually served with cream.<br />
Note: another word for addition, bill or tab.<br />
Nougat: candy of roasted almonds, egg whites, and honey; specialty of Montélimar.<br />
Nougat glacé: frozen dessert of whipped cream and candied fruit.<br />
Nouilles: noodles.<br />
Nouveau, nouvelle: new or young.<br />
Nouveauté: a new offering<br />
O<br />
Oeuf: egg.<br />
à la coque: soft-cooked egg.<br />
brouillé: scrambled egg.<br />
dur: hard-cooked egg.<br />
en meurette: poached egg in red wine sauce.<br />
mollet: egg simmered in water for 6 minutes.<br />
poché: poached egg.<br />
sauté à la poêle or oeuf sur le plat: fried egg.<br />
Oeufs à la neige: eggs in the snow; sweetened whipped egg whites poached in milk and served with vanilla custard<br />
sauce.<br />
Offert: offered; free or given.<br />
Oie: goose.<br />
Oignon: onion.<br />
Oiselle: sorrel.<br />
Olive noire (verte): black olive (green olive).<br />
Olives cassées: fresh green olives cured in a rich fennel-infused brine; specialty of Provence.<br />
Olive de Nyons: wrinkled black olive, first olive in France <strong>to</strong> receive AOC. Also used for oil.<br />
Omble (ombre) chevalier: lake fish, similar <strong>to</strong> salmon trout, with firm, flaky flesh varying from white <strong>to</strong> deep red.<br />
Found in lakes in the Savoie.<br />
Omelette norvegienne: <strong>French</strong> version of Baked Alaska; a concoction of sponge cake covered with ice cream and a<br />
layer of sweetened, stiffly beaten egg whites, then browned quickly in the oven.<br />
Onglet: cut similar <strong>to</strong> beef flank steak; also cut of beef sold as biftek and entrecôte, usually a <strong>to</strong>ugh cut, but better than<br />
flank steak.<br />
Oreille de porc: cooked pig's ear; served grilled, with a coating of egg and bread crumb.<br />
Oreillette: thin, crisp rectangular dessert fritters, flavored with orange-flower water; specialty of Provence.<br />
Orge (perlé): barley (pearl barley).<br />
Orientale, à l': general name for vaguely Eastern dishes cooked with saffron, <strong>to</strong>ma<strong>to</strong>es, and sweet red peppers.<br />
Origan: oregano.<br />
Ortie: Nettle.<br />
Oseille: sorrel.<br />
Osso bucco à la niçoise: sautéed veal braised with <strong>to</strong>ma<strong>to</strong>es, garlic, onions, and orange zest; specialty of the<br />
Mediterranean.<br />
Ostréiculteur: Oyster grower.<br />
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Oursin: sea urchin.<br />
Oursinade: creamy sea urchin soup.<br />
Ouvert: open.<br />
P<br />
Pageot: a type of sea bream or porgy. The finest is pageot rouge, wonderful grilled. Pageot blanc is drier and needs <strong>to</strong><br />
be marinated in oil before cooking.<br />
Paillarde (de veau): thick slice (of veal); also, piece of meat pounded flat and sauteéed.<br />
Pailles (pommes): fried pota<strong>to</strong> sticks.<br />
Paillette: cheese straw, usually made with puff pastry and Parmesan cheese.<br />
Pain: bread. Also, loaf of any kind.<br />
aux cinq céréales: five-grain bread.<br />
aux noix (aux noisettes): bread, most often rye or wheat, filled with walnuts (hazelnuts).<br />
aux raisins: bread, most often rye or wheat, filled with raisins.<br />
azyme: unleavened bread, matzoh.<br />
bis: brown bread.<br />
brié: very dense, elongated loaf of unsalted white bread; specialty of Normandy.<br />
complet: bread made partially or entirely from whole-wheat flour, with bakers varying proportions according<br />
<strong>to</strong> their personal tastes.<br />
cordon: seldom-found regional country loaf decorated with a strip of dough.<br />
d'Aix: variously shaped sourdough loaves, sometimes like a sunflower, other times a chain-like loaf of four<br />
linked rounds.<br />
de campagne: country loaf; can vary from a white bread simply dusted with flour <strong>to</strong> give it a rustic look (and<br />
fetch a higher price) <strong>to</strong> a truly hearty loaf that may be a blend of white, whole wheat, and perhaps rye flour<br />
with bran added. Comes in every shape.<br />
Décoré: decorated.<br />
de fantaisie: generally any odd or imaginatively shaped bread. Even baguette de campagne falls in<strong>to</strong> this<br />
category.<br />
de Gênes: classic almond sponge cake.<br />
de mie: rectangular white sandwich loaf that is nearly all mie (interior crumb) and very little crust. It is made<br />
for durability, its flavor and texture developed for use in sandwiches. Unlike most <strong>French</strong> breads, it contains<br />
milk, sugar, and butter, and may contain chemical preservatives.<br />
d'épices: spice bread, a specialty of Dijon.<br />
de seigle: bread made from 60 <strong>to</strong> 70 percent rye flour and 30 <strong>to</strong> 40 percent wheat flour.<br />
de son: legally a dietetic bread that is quality controlled, containing 20 percent bran mixed with white flour.<br />
grillé: <strong>to</strong>ast.<br />
paillé: country loaf from the Basque region.<br />
sans sel: salt-free bread.<br />
viennois: bread shaped like a baguette, with regular horizontal slashes, usually containing white flour,<br />
sugar, powdered milk, water, and yeast.<br />
Paleron: shoulder of beef.<br />
Palette: upper shoulder of pork.<br />
Palestine: classically a garnish of Jerusalem artichokes.<br />
Palmier: palm leaf-shaped cookie made of sugared puff pastry.<br />
Palmier, coeur de: heart of palm.<br />
Palombe: wood or wild pigeon, or dove.<br />
Palourde: prized medium-size clam.<br />
Pamplemousse: grapefruit.<br />
Pan bagna: large round bread roll, split, brushed with olive oil, and filled with a variable mixture including anchovies,<br />
onions, black olives, green peppers, <strong>to</strong>ma<strong>to</strong>es, and celery; cafe specialty from Nice.<br />
Panaché: mixed; now liberally used menu term <strong>to</strong> denote any mixture.<br />
Panade: panada, a thick mixture used <strong>to</strong> bind forcemeats and quenelles, usually flour and butter based, but can also<br />
contain fresh or <strong>to</strong>asted bread crumbs, rice, or pota<strong>to</strong>es. Also refers <strong>to</strong> soup of bread, milk, and sometimes cheese.<br />
Panais: parnsip.<br />
Pané(e): breaded.<br />
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Panisse: a thick fried pancake of chickpea flour, served as accompaniment <strong>to</strong> meat; specialty of Provence.<br />
Pannequet: rolled crêpe, filled and/or covered with sweet or savory mixture.<br />
Panoufle: Generally discarded belly flap from saddle of lamb, veal, and beef; sometimes grilled.<br />
Pantin: small pork pastry.<br />
Pape<strong>to</strong>n: eggplant, fried, puréed, and cooked in a ring mold; specialty of Provence.<br />
Papillon: butterfly; small crinkle-shelled creuse oyster from the Atlantic coast.<br />
Papillote, en: cooked in parchment paper or foil wrapping.<br />
Paquet (en): (in) a package or parcel.<br />
Parfait: a dessert mousse; also, mousse-like mixture of chicken, duck, or goose liver.<br />
Parfum: flavor.<br />
Paris-Brest, gâteau: classic, large, crown-shaped choux pastry filled with praline butter cream and <strong>to</strong>pped with<br />
chopped almonds.<br />
Parisienne, à la: varied vegetable garnish which generally includes pota<strong>to</strong> balls that have been fried and <strong>to</strong>ssed in a<br />
meat glaze.<br />
Parmentier: dish with pota<strong>to</strong>es.<br />
Passe Crassane: flavorful variety of winter pear.<br />
Passe-Pierre: edible seaweed.<br />
Pastèque: watermelon.<br />
Pastis: anise-flavored alcohol that becomes cloudy when water is added (the most famous brands are Pernod and<br />
Ricard). Also, name for <strong>to</strong>urtière, the flaky prune pastry from the southwest.<br />
Pastiza: see gâteau basque.<br />
Pata Négra (jambon): Prized ham from Spain, literally black feet.<br />
Patagos: clam.<br />
Pâte: pastry or dough.<br />
brisée: pie pastry<br />
d'amande: almond paste.<br />
sablée: sweeter, richer, and more crumbly pie dough than pâte sucrée, sometimes leavened.<br />
sucrée: sweet pie pastry.<br />
Pâté: minced meat that is molded, spiced, baked, and served hot or cold.<br />
Pâtes (fraîches): pasta (fresh).<br />
Patte blanche: small crayfish no larger than 2 1/2 ounces (75 g).<br />
Patte rouge: large crayfish.<br />
Pauchouse, pochouse: stew of river fish that generally includes tanche (tench), perche (perch), brochet (pike), and<br />
anguille (eel); specialty of Burgundy<br />
Paupiette: slice of meat or fish, filled, rolled, then wrapped; served warm.<br />
Pavé: paving s<strong>to</strong>ne; usually a thick slice of boned beef or calf's liver. Also, a kind of pastry.<br />
Pavé d'Auge: thick, ochre colored square of cow's-milk cheese that comes from the Auge area of Normandy.<br />
Pavot (graine de): poppy (seed).<br />
Paysan(ne) (à la): country style; (garnish of carrots, turnips, onions, celery and bacon).<br />
Peau: skin.<br />
Pèbre d'ail: see Poivre d'âne.<br />
Pêche: peach. Also, fishing.<br />
Pêche Alexandra: cold dessert of poached peaches with ice cream and puréed strawberries.<br />
Pêche Melba: poached peach with vanilla ice cream and raspberry sauce.<br />
Pêcheur: fisherman; usually refers <strong>to</strong> fish preparations.<br />
Pélandron: see haricot gris.<br />
Pélardon: small flat, dried, pungent disc of goat's milk cheese; specialty of the Languedoc.<br />
Pèlerine: another name for scallop or coquille Saint-Jacques.<br />
Péptie (au chocolat): nugget; (chocolate chip).<br />
Pequillo: small red Spanish pepper, usually stuffed with salt cod purée.<br />
Perce-pierre: samphire, edible seaweed.<br />
Perche: perch.<br />
Perdreau: young partridge.<br />
Perdrix: partridge.<br />
Périgourdine, à la, or Périgueux: sauce, usually with truffles and foie gras, named for the Périgord in southwestern<br />
France.<br />
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Persil (simple): parsley (flatleaf).<br />
Persillade: blend of chopped parsley and garlic.<br />
Persillé: parsleyed; describes certain blue-veined cheeses. See also Jambon persillé.<br />
Pet de nonne: nun's fart; small, dainty beignets, or fried pastry.<br />
Pétale: petal; very thin slice.<br />
Petit-beurre: popular tea cookie made with butter.<br />
Petit déjeuner: breakfast.<br />
Petit-four (sucré or salée): tiny cake or pastry (sweet or savory); in elegant restaurants, served with cocktails before<br />
dinner or with coffee afterward; also called mignardise.<br />
Petit-gris: small land snail.<br />
Petit-pois: small green pea.<br />
Petit salé: salt-cured portions of lean pork belly, often served with lentils.<br />
Petite marmite: earthenware casserole; the broth served from it.<br />
Pé<strong>to</strong>ncle: tiny scallop, similar <strong>to</strong> American bay scallop.<br />
Pibale: tiny eel, also called civelle.<br />
Picholine, pitchouline: a variety of green olive, generally used <strong>to</strong> prepare olives casseés; specialty of Provence.<br />
Picodon (méthode Dieulefit): small disc of goat's-milk cheese, the best of which (qualified as méthode Dieulefit) is<br />
hard, piquant, and pungent from having soaked in brandy and aged a month in earthenware jars; specialty of northern<br />
Provence.<br />
Pièce: portion, piece.<br />
Piech: poached veal brisket stuffed with vegetables, herbs, and sometimes rice, ham, eggs, or cheese; specialty of the<br />
Mediterranean.<br />
Pied de cheval: horse's foot; giant Atlantic coast oyster.<br />
Pied de mou<strong>to</strong>n: meaty cream-colored wild mushroom. Also, sheep's foot.<br />
Pieds et paquets: feet and packages; mut<strong>to</strong>n tripe rolled and cooked with sheep's feet, white wine, and <strong>to</strong>ma<strong>to</strong>es;<br />
specialty of Provence and the Mediterranean.<br />
Pierre-Qui-Vire: s<strong>to</strong>ne that moves; a supple, tangy, flat disc of cow's-milk cheese with a reddish rind, made by the<br />
Benedictine monks at the Abbaye de la Pierre-Qui Vire in Burgundy.<br />
Pigeon (neau): pigeon or squab (young pigeon or squab).<br />
Pignons: pine nuts, found in the cones of pine trees growing in Provence and along the southwestern Atlantic coast.<br />
Pilau, pilaf: rice sautéed with onion and simmered in broth.<br />
Pilchard: name for sardines on the Atlantic coast.<br />
Piment: red pepper or pimen<strong>to</strong>.<br />
Piment (or poivre) de Jamaïque: allspice.<br />
Piment d'Espelette: slender, mildly hot chile pepper from Espelette, a village in the Basque region.<br />
Piment doux: sweet pepper.<br />
Pimenté: hot, peppery, spicy.<br />
Pimpernelle: salad burnet, a salad green with a somewhat bitter taste.<br />
Pince: claw. Also, <strong>to</strong>ngs used when eating snails or seafood.<br />
Pineau des Charentes: sweet fortified wine from the Cognac region on the Atlantic coast, served as an aperitif.<br />
Pintade(au): (young) guinea fowl.<br />
Pipérade: a dish of pepper; onions, <strong>to</strong>ma<strong>to</strong>es, and often ham and scrambled eggs; specialty of the Basque region.<br />
Piquant(e): sharp or spicy tasting.<br />
Piqué: larded; studded.<br />
Piquenchagne, picanchagne: a pear tart with walnut or brioche crust; specialty of the Bourbonnais, a province in<br />
Auvergne.<br />
Pissaladière: a flat open-face tart like a pizza, garnished with onions, olives, and anchovies; specialty of Nice.<br />
Pissenlit: dandelion green.<br />
Pistache: pistachio nut.<br />
Pistil de safran: thread of saffron.<br />
Pis<strong>to</strong>u: sauce of basil, garlic, and olive oil; specialty of Provence. Also a rich vegetable, bean, and pasta soup flavored<br />
with pis<strong>to</strong>u sauce.<br />
Pithiviers: a <strong>to</strong>wn in the Loire valley that gives its name <strong>to</strong> a classic large puff pastry found filled with almond cream.<br />
Also, lark pâté.<br />
Plaice: a small, orange-spotted flounder or fluke, a flat ocean fish; also known as plie franch or carrelet. Found in the<br />
<strong>English</strong> Channel.<br />
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Plat cuisiné: dish containing ingredients that have cooked <strong>to</strong>gether, usually in a sauce.<br />
Plat du jour: <strong>to</strong>day's special.<br />
Plat principal: main dish.<br />
Plate: flat-shelled oyster.<br />
Plateau: platter.<br />
Plateau de fruits de mer: seafood platter combining raw and cooked shell-fish; usually includes oysters, clams,<br />
mussels, langoustines, periwinkles, whelks, crabs, and tiny shrimp.<br />
Plates côtes: part of beef ribs usually used in pot-au feu.<br />
Pleurote: very soft-fleshed, feather-edged wild mushrooms; also now being cultivated commercially in several regions<br />
of France.<br />
Plie: see Plaice.<br />
Plombière: classic dessert of vanilla ice cream, candied fruit, kirsch, and apricot jam.<br />
Pluche: small sprig of herbs or plants, generally used for garnish.<br />
Poché: poached.<br />
Pochouse: see Pauchouse.<br />
Poêlé: pan-fried.<br />
Pogne: brioche flavored with orange-flower water and filled with fruits; specialty of Romans-sur-Isère, in the Rhône-<br />
Alpes.<br />
Point(e) (d'asperge): tip (of asparagus).<br />
Point (à): ripe or ready <strong>to</strong> eat, the perfect moment for eating a cheese or fruit. Also, cooked medium rare.<br />
Poire: pear.<br />
Poire William's: variety of pear; colorless fruit brandy, or eau-de-vie, often made from this variety of pear.<br />
Poireau: leek.<br />
Pois (chiche): pea (chickpea).<br />
Poisson: fish.<br />
d'eau douce: freshwater fish.<br />
de lac: lake fish.<br />
de mer: ocean fish.<br />
de rivière: river fish.<br />
de roche: rock fish.<br />
fumé: smoked fish.<br />
noble: refers <strong>to</strong> prized, thus expensive, variety of fish.<br />
Poitrine: breast (of meat or poultry).<br />
Poitrine demi-sel: unsmoked slab bacon.<br />
Poitrine fumée: smoked slab bacon.<br />
Poivrade: a peppery brown sauce made with wine, vinegar, and cooked vegetables and strained before serving.<br />
Poivre: pepper.<br />
d'ain: Provençal name for wild savory. Also, small goat cheese covered with sprigs of savory. Also known<br />
as pèbre d'ail and pèbre d'ase.<br />
en grain: peppercorn.<br />
frais de Madagascar: green peppercorn.<br />
gris: black peppercorn.<br />
moulu: ground pepper.<br />
noir: black peppercorn.<br />
rose: pink peppercorn.<br />
vert: green peppercorn.<br />
Poivron (doux): (sweet bell) pepper.<br />
Pojarski: finely chopped meat or fish shaped like a cutlet and fried.<br />
Polenta: cooked dish of cornmeal and water, usually with added butter and cheese; also, cornmeal.<br />
Pommade (beurre en): usually refers <strong>to</strong> a thick, smooth paste; (creamed butter).<br />
Pomme: apple.<br />
Pommes de terre: pota<strong>to</strong>es.<br />
à l'anglaise: boiled.<br />
allumettes: match-sticks; fries cut in<strong>to</strong> very thin julienne.<br />
boulangère: pota<strong>to</strong>es cooked with the meat they accompany. Also, a gratin of sliced pota<strong>to</strong>es, baked with<br />
milk or s<strong>to</strong>ck and sometimes flavored with onions, bacon, and <strong>to</strong>ma<strong>to</strong>es.<br />
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darphin: grated pota<strong>to</strong>es shaped in<strong>to</strong> a cake.<br />
dauphine: mashed pota<strong>to</strong>es mixed with cboux pastry, shaped in<strong>to</strong> small balls and fried.<br />
dauphinoise: a gratin of sliced pota<strong>to</strong>es, baked with milk and/or cream, garlic, cheese, and eggs.<br />
duchesse: mashed pota<strong>to</strong>es with butter, egg yolks, and nutmeg, used for garnish.<br />
en robe des champs, en robe de chambre: pota<strong>to</strong>es boiled or baked in their skin; pota<strong>to</strong>es in their<br />
jackets.<br />
frites: <strong>French</strong> fries.<br />
gratinées: browned pota<strong>to</strong>es, often with cheese.<br />
lyonnaise: pota<strong>to</strong>es sautéed with onions.<br />
macaire: classic side dish of puréed pota<strong>to</strong>es shaped in<strong>to</strong> small balls and fried or baked in a flat cake.<br />
mousseline: pota<strong>to</strong> purée enriched with butter, egg yolks, and whipped cream.<br />
paillasson: fried pancake of grated pota<strong>to</strong>es.<br />
pailles: pota<strong>to</strong>es cut in<strong>to</strong> julienne strips, then fried.<br />
Pont-Neuf: classic fries.<br />
sarladaise: sliced pota<strong>to</strong>es cooked with goose fat and (optionally) truffles.<br />
soufflées: small, thin slices of pota<strong>to</strong>es fried twice, causing them <strong>to</strong> inflate so they resemble little pillows.<br />
sous la cèndre: baked under cinders in a fireplace.<br />
vapeur: steamed or boiled pota<strong>to</strong>es.<br />
Pommes en l'air: caramelized apple slices, usually served with boudin noir (blood sausage).<br />
Pompe à l'huile, pompe de Noël: see Gibassier.<br />
Pompe aux grat<strong>to</strong>ns: bread containing cracklings.<br />
Pont l'Evêque: village in Normandy that gives its name <strong>to</strong> a very tender, fragrant square of cow's milk cheese.<br />
Porc (carré de): pork (loin).<br />
Porc (côte de): pork (chop).<br />
Porcelet: young suckling pig.<br />
Porchetta: young pig stuffed with offal, herbs, and garlic, and <strong>to</strong>asted; seen in charcuteries in Nice.<br />
Por<strong>to</strong> (au): (with) port.<br />
Portugaise: elongated, crinkle-shell oyster.<br />
Pot-au-feu: traditional dish of beef simmered with vegetables, often served in two or mote courses; <strong>to</strong>day chefs often<br />
use it <strong>to</strong> mean fish poached in fish s<strong>to</strong>ck with vegetables.<br />
Pot bouilli: another name for pot-au-feu.<br />
Pot-de-crème: individual classic custard dessert, often chocolate.<br />
Potage: soup.<br />
Potée: traditional hearty meat soup, usually containing pork, cabbage, and pota<strong>to</strong>es.<br />
Potimarron: see Citrouille.<br />
Potiron: see Citrouille.<br />
Potjevleisch: a mixed meat terrine, usually of veal, pork, and rabbit; specialty of the North.<br />
Poularde: fatted hen.<br />
Poule au pot: boiled stuffed chicken with vegetables; specialty of the city of Béarn in the southwest.<br />
Poule d'Inde: turkey hen.<br />
Poule faisane: female pheasant.<br />
Poulet (rôti): chicken (roast).<br />
Poulet basquaise: Basque-style chicken, with <strong>to</strong>ma<strong>to</strong>es and sweet peppers.<br />
Poulet de Bresse: high-quality chicken raised on farms <strong>to</strong> exacting specifications, from the Rhône-Alpes.<br />
Poulet de grain: corn-fed chicken.<br />
Poulet fermier: free-range chicken.<br />
Poulette: tiny chicken.s<br />
Pouligny-Saint-Pierre: village in the Loire valley that gives its name <strong>to</strong> a goat's-milk cheese shaped like a truncated<br />
pyramid with a mottled, grayish rind and a smooth-grained, ivory-white interior.<br />
Poulpe: oc<strong>to</strong>pus.<br />
Pounti: (also spelled pounty) a pork meat loaf that generally includes Swiss chard or spinach, eggs, milk, herbs,<br />
onions, and prunes; specialty of the Auvergne.<br />
Pousse-en-claire: Oysters that have been aged and fattened in claire, or oyster beds, for four <strong>to</strong> eight months.<br />
Pousse-pierre: edible seaweed; also called sea beans.<br />
Poussin: baby chicken.<br />
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Poutargue, boutargue: salted, pressed, and flattened mullet roe, generally spread on <strong>to</strong>ast as an appetizer; specialty of<br />
Provence and the Mediterranean.<br />
Poutine: see Nonat.<br />
Praire: small clam.<br />
Pralin: ground caramelized almonds.<br />
Praline: caramelized almonds.<br />
Pré-salé (agneau de): delicately salted lamb raised on the salt marshes of Normandy and the Atlantic coast.<br />
Presskoph: pork headcheese, often served with vinaigrette; specialty of Alsace.<br />
Primeur(r): refers <strong>to</strong> early fresh fruits and vegetables, also <strong>to</strong> new wine.<br />
Printanière: garnish of a variety of spring vegetables cut in<strong>to</strong> dice or balls.<br />
Prix fixe: fixed-price menu.<br />
Prix net: service included.<br />
Profiterole(s): classic chou pastry dessert, usually puffs of pastry filled with vanilla ice cream and <strong>to</strong>pped with hot<br />
chocolate sauce.<br />
Provençale: in the style of Provence; usually includes garlic, <strong>to</strong>ma<strong>to</strong>es, and/or olive oil.<br />
Prune (d'ente): fresh plum; (variety of plum grown in the famed Agen region of the southwest).<br />
Pruneau: prune.<br />
Puits d'amour: wells of love; classic small pastry crowns filled with pastry cream.<br />
Q<br />
Quasi (de veau): standing rump (of veal).<br />
Quatre épices: spice blend of ground ginger, nutmeg, white pepper, and cloves.<br />
Quatre-quarts: four quarters; pound cake made with equal weights of eggs, flour, butter, and sugar.<br />
Quenelle: dumpling, usually of veal, fish, or poultry.<br />
Quetsche: small purple Damson plum.<br />
Queue (de boeuf): tail (of beef;oxtail).<br />
Quiche lorraine: savory custard tart made with bacon, eggs, and cream.<br />
R<br />
Râble de lièvre (lapin): saddle of hare (rabbit).<br />
Raclette: rustic dish, from Switzerland and the Savoie, of melted cheese served with boiled pota<strong>to</strong>es, tiny pickled<br />
cucumbers, and onions; also, the cheese used in the dish.<br />
Radis: small red radish.<br />
Radis noir: large black radish, often served with cream, as a salad.<br />
Rafraîchi: cool, chilled, or fresh.<br />
Ragoût: stew; usually of meat.<br />
Raie (bouclée): skate or ray, found in the <strong>English</strong> Channel, Atlantic, and Mediterranean.<br />
Raifort: horseradish.<br />
Raisin: grape; raisin.<br />
de Corinthe: currant.<br />
de Smyrne: sultana.<br />
sec: raisin.<br />
Raï<strong>to</strong>: red wine sauce that generally includes onions, <strong>to</strong>ma<strong>to</strong>es, garlic, herbs, olives, and capers, usually served warm<br />
over grilled fish; specialty of Provence.<br />
Ramequin: small individual casserole. Also, a small tart. Also, a small goat's-milk cheese from the Bugey, an area in<br />
the northern Rhône valley.<br />
Ramier: wood or wild pigeon.<br />
Râpé: grated or shredded.<br />
Rascasse: gurnard, or scorpion fish in the rockfish family; an essential ingredient of bouillabaisse, the fish stew of the<br />
Mediterranean.<br />
Ratafia: liqueur made by infusing nut or fruit in brandy.<br />
Rata<strong>to</strong>uille: a cooked dish of eggplant, zucchini, onions, <strong>to</strong>ma<strong>to</strong>es, peppers, garlic, and olive oil, served hot or cold;<br />
specialty of Provence.<br />
Ratte: small, bite-size pota<strong>to</strong>es, often used for purées.<br />
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Ravigote: classic thick vinaigrette sauce with vinegar, white wine, shallots, and herbs. Also, cold mayonnaise with<br />
capers, onions, and herbs.<br />
Raviole de Royans: tiny ravioli pasta filled with goat cheese, from the Rhône-Alpes.<br />
Ravioli à la niçoise: square or round pasta filled with meat and/or swiss chard and baked with grated cheese.<br />
Reblochon: smooth, supple, creamy cow's-milk cheese from the Savoie in the Alps.<br />
Réglisse: licorice.<br />
Reine-Claude: greengage plum.<br />
Reinette, reine de: fall and winter variety of apple, deep yellow with a red blush.<br />
Religieuse, petite: nun; a small version of a classic pastry consisting of two choux puffs filled with chocolate, coffee,<br />
or vanilla pastry cream, placed one on <strong>to</strong>p of another, and frosted with chocolate or coffee icing <strong>to</strong> resemble a nun in<br />
her habit.<br />
Rémoulade (céleri): sauce of mayonnaise, capers, mustard, herbs, anchovies, and gherkins; (dish of shredded celery<br />
root with mayonnaise).<br />
Repas: meal.<br />
Rhuharbe: rhubarb.<br />
Rhum: rum.<br />
Rigotte: small cow's-milk cheese from the Lyon region.<br />
Rillettes (d'oie): minced spread of pork (goose); can also be made with duck, fish, or rabbit.<br />
Rillons: usually pork belly, cut up and cooked until crisp, then drained of fat; also made of duck, goose, or rabbit.<br />
Ris d'agneau (de veau): lamb (veal) sweetbreads.<br />
Rissolé: browned by frying, usually pota<strong>to</strong>es.<br />
Riz: rice.<br />
à la impératrice: cold rice pudding with candied fruit.<br />
complet: brown rice.<br />
de Camargue: nutty, fragrant rice grown in the Camargue, the swampy area just south of Arles in<br />
Provence.<br />
sauvage: wild rice.<br />
Rizot<strong>to</strong>, risot<strong>to</strong>: creamy rice made by stirring rice constantly in s<strong>to</strong>ck as it cooks, then mixing in other ingredients such<br />
as cheese or mushrooms.<br />
Robe des champs, robe de chambre (pommes en): pota<strong>to</strong>es boiled or baked in their skin; pota<strong>to</strong>es in their jackets.<br />
Rocamadour: village in southwestern France which gives its name <strong>to</strong> a tiny disc of cheese, once made of pure goat's<br />
or sheep's milk, now generally either goat's milk or a blend of goat's and cow's milk. Also called cabécou.<br />
Rognonnade: veal loin with kidneys attached.<br />
Rognons: kidneys.<br />
Rollot: spicy cow's-milk cheese with a washed ochre-colored rind, in small cylinder or heart shape; from the North.<br />
Romanoff: fruit, often strawberries, macerated in liqueur and <strong>to</strong>pped with whipped cream.<br />
Romarin: rosemary.<br />
Rondelle: round slice--of lemon, for example.<br />
Roquefort: disc of blue veined cheese of raw sheep's milk from southwestern France, aged in village of Roquefort-sur-<br />
Soulzon.<br />
Roquette: rocket or arugula, a spicy salad green.<br />
Rosé: rare; used for veal, duck, or liver. Also, rose-colored wine.<br />
Rosette (de boeuf): large dried pork (beef) sausage, from area around Lyon.<br />
Rôti: roast; meat roast.<br />
Rouelle: slice of meat or vegetable cut at an angle.<br />
Rouennaise (canard à la): in the style of Rouen; (classic dish of duck stuffed with its liver in a blood-thickened<br />
sauce).<br />
Rouget barbet, rouget de roche: red mullet, a prized, expensive rock-fish, with sweet flesh and red skin; its flavorful<br />
liver is reserved for sauces.<br />
Rouget grondin: red gurnard, a large, common rockfish, less prized than rouget barbet. A variety of galinette. An<br />
ingredient in bouillabaisse.<br />
Rougette: a small red-leafed butterhead lettuce, specialty of Provence.<br />
Rouille: mayonnaise of olive oil, garlic, chile peppers, bread, and fish broth; usually served with fish soups, such as<br />
bouillabaisse.<br />
Roulade: meat or fish roll, or rolled-up vegetahle soufflé; larger than a paupiette, and often stuffed.<br />
Roulé(e): rolled.<br />
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Roussette: dogfish, also called salmonette because of its pinkish skin, found on the Atlantic coast. Good when very<br />
fresh.<br />
Roux: sauce base or thickening of flour and butter.<br />
Rove: breed of goat; also small round of Provencal soft goat's cheese, fragrant with wild herbs.<br />
Royale, à la: royal-style; rich classic preparation, usually with truffles and a cream sauce.<br />
Rumsteck: rump steak.<br />
Russe, salade à la: cold mixed salad of peas and diced carrots and turnips in mayonnaise.<br />
S<br />
Sabayon, zabaglione: frothy sweet sauce of egg yolks, sugar, wine, and flavoring that is whipped while being cooked<br />
in a water bath.<br />
Sabodet: strong, earthy pork sausage of pig's head and skin, served hot; specialty of Lyon.<br />
Safran: saffron.<br />
Saignant(e): cooked rare, for meat, usually beef.<br />
Saindoux: lard or pork fat.<br />
Saint-Germain: with peas.<br />
Saint-Hubert: poivrade sauce with chestnuts and bacon added.<br />
Saint Jacques, coquille: sea scallop.<br />
Saint-Marcellin: small flat disc of cow's-milk cheese (once made of goat's milk) made in dairies in the Isère, outside<br />
Lyon. The best is well aged and runny. Found in Paris, the Lyons area, and northern Provence.<br />
Saint-Nectaire: village in the Auvergne that gives its name <strong>to</strong> a supple, thick disc of cow's-milk cheese with a mottled<br />
gray rind.<br />
Saint-Pierre: John Dory, a prized mild, flat, white ocean fish. Known as soleil and Jean Doré in the North, and poule<br />
de mer along the Atlantic coast.<br />
Saint-Vincent: moist, buttery, thick cylinder of cow's-milk cheese from Burgundy with a rust-colored rind; similar <strong>to</strong><br />
Epoisses, but aged a bit longer, therefore stronger.<br />
Sainte-Maure: village in the Loire valley that gives its name <strong>to</strong> a soft, elongated cylinder of goat's-milk cheese with a<br />
distinctive straw in the middle and a mottled, natural blue rind.<br />
Salade: salad; also, a head of lettuce.<br />
Salade folle: mixed salad, usually including green beans and foie gras.<br />
Salade lyonnaise: green salad with cubed bacon and soft-cooked eggs, often served with herring and anchovies, and/or<br />
sheep's feet and chicken livers; specialty of Lyon; also called saladier lyonnais.<br />
Salade niçoise: salad with many variations, but usually with <strong>to</strong>ma<strong>to</strong>es, green beans, anchovies, tuna, pota<strong>to</strong>es, black<br />
olives, capers, and artichokes.<br />
Salade panachée: mixed salad.<br />
Salade russe: mixed diced vegetables in mayonnaise.<br />
Salade verte: green salad.<br />
Saladier (lyonnais): see Salade lyonnaise.<br />
Salé: salted.<br />
Salers: Cantal-type cheese, made in rustic cheese-making houses only when the cows are in the Auvergne's mountain<br />
pastures, from May <strong>to</strong> September.<br />
Salicorne: edible seaweed, sea string bean; often pickled and served as a condiment.<br />
Salmis: classic preparation of roasted game birds or poultry, with sauce made from the pressed carcass.<br />
Salpicon: diced vegetables, meat, and/or fish in a sauce, used as a stuffing, garnish, or spread.<br />
Salsifis: salsify, oyster plant.<br />
Sandre: pickerel, perch-like river fish, found in the Saône and Rhine.<br />
Sang: blood.<br />
Sanglier: wild boar.<br />
Sangue: Corsican black pudding usually with grapes or herbs.<br />
Sanguine: blood orange, so named for its red juice.<br />
Sansonnet: Starling or thrush.<br />
Sar, sargue: blacktail, a tiny flat fish of the sea bream family best grilled or baked.<br />
Sarcelle: teal, a species of wild duck.<br />
Sardine: small sardine. Large sardines are called pilchards. Found year-round in the Mediterranean, from May <strong>to</strong><br />
Oc<strong>to</strong>ber in the Atlantic.<br />
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Sarladaise: as prepared in Sarlat in the Dordogne; with truffles.<br />
Sarrasin: buckwheat.<br />
Sarriette: summer savory. See poivre d'ain.<br />
Saucisse: small fresh sausage.<br />
Saucisse chaude: warm sausage.<br />
Saucisse de Francfort: hot dog.<br />
Saucisse de Strasbourg: redskinned hot dog.<br />
Saucisse de Toulouse: mild country-style pork sausage.<br />
Saucisson: most often, a large air-dried sausage, such as salami, eaten sliced as a cold cut; when fresh, usually called<br />
saucisson chaud, or hot sausage.<br />
Saucisson à l'ail: garlic sausage, usually <strong>to</strong> be cooked and served warm.<br />
Saucisson d'Arles: dried salami-style sausage that blends pork, beef and gentle seasoning; a specialty of Arles, in<br />
Provence.<br />
Saucisson de campagne: any country-style sausage.<br />
Saucisson de Lyon: air-dried pork sausage, flavored with garlic and pepper and studded with chunks of pork fat.<br />
Saucisson de Morteau: see Jésus de Morteau.<br />
Saucisson en croûte: sausage cooked in a pastry crust.<br />
Saucisson sec: any dried sausage, or salami.<br />
Sauge: sage.<br />
Saumon (sauvage): salmon (wild, <strong>to</strong> differentiate from commercially raised salmon).<br />
Saumon d'Ecosse: Scottish salmon.<br />
Saumon de fontaine: small, commercially raised salmon.<br />
Saumon fumé: smoked salmon.<br />
Saumon norvégien: Norwegian salmon.<br />
Saumonette: see Roussette.<br />
Saupiquet: classic aromatic wine sauce thickened with bread.<br />
Sauté: browned in fat.<br />
Sauvage: wild.<br />
Savarin: yeast-leavened cake shaped like a ring, soaked in sweet syrup.<br />
Savoie (biscuit de): sponge cake.<br />
Savoyarde: in the style of Savoy, usually flavored with Gruyère cheese.<br />
Scarole: escarole.<br />
Schieffele, schieffala, schifela: smoked pork shoulder, served hot and garnished with pickled turnips or a pota<strong>to</strong> and<br />
onion salad.<br />
Sec (sèche): dry or dried.<br />
Seiche: cuttlefish. Seigle (pain de): rye (bread).<br />
Sel gris: salt, unbleached sea salt.<br />
Sel marin: sea salt.<br />
Sel (gros): coarse salt.<br />
Selle: saddle (of meat).<br />
Selles-sur-Cher: village in the Loire valley identified with a small, flat, truncated cylinder of goat's-milk cheese with a<br />
mottled blueish-gray rind (sometimes patted with powdered charcoal) and a pure-white interior.<br />
Selon grosseur (S.G.): according <strong>to</strong> size, usually said of lobster or other seafood.<br />
Selon le marché: according <strong>to</strong> what is in season or available.<br />
Selon poid (S.P.): according <strong>to</strong> weight, usually said of seafood. Semolina or crushed wheat. Also used in France as a<br />
savory garnish, particularly in North African dishes such as couscous.<br />
Serpolet: wild thyme.<br />
Service: meal, mealtime, the serving of the meal. A restaurant has two services if it serves lunch and dinner; a dish en<br />
deux services, like canard pressé. is served in two courses.<br />
Service (non) compris: service charge (not) included in the listed menu prices (but invariably included on the bill).<br />
Service en sus: service charge <strong>to</strong> be made in addition <strong>to</strong> menu prices. Same as service non compris.<br />
Simple: simple, plain, unmixed. Also, a single scoop of ice cream.<br />
Smitane: sauce of cream, onions, white wine, and lemon juice.<br />
Socca: a very thin, round crêpe made with chickpea flour, sold on the streets of Nice and eaten as a snack.<br />
Soissons: dried or fresh white beans, from the area around Soissons, northeast of Paris.<br />
Soja (pousse de): soy bean (soy bean sprout).<br />
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Soja, sauce de: soy sauce.<br />
Solette: small sole.<br />
Sommelier: wine waiter.<br />
Sorbet: sherbet.<br />
Soubise: onion sauce.<br />
Soufflé: light, mixture of puréed ingredients, egg yolks, and whipped egg whites, which puffs up when baked; sweet or<br />
savory, hot or cold.<br />
Soumaintrain: a spicy, supple flat disc of cow's-milk cheese with a red-brown rind; from Burgundy.<br />
Soupir de nonne: nun's sighs; fried choux pastry dusted with confectioners' sugar. Created by a nun in an Alsatian<br />
abbey. Also called pet de nonne.<br />
Souris: mouse; muscle that holds the leg of lamb <strong>to</strong> the bone; lamb shanks.<br />
Spätzel, spaetzle, spetzli: noodle-like Alsatian egg and flour dumpling, served poached or fried.<br />
Spoom: wine or fruit juice mixed with egg whites, whipped, and frozen <strong>to</strong> create a frothy iced dessert.<br />
Steak-frites: classic <strong>French</strong> dish of grilled steak served with <strong>French</strong>-fried pota<strong>to</strong>es.<br />
S<strong>to</strong>ckfish, s<strong>to</strong>caficada, es<strong>to</strong>ficada, es<strong>to</strong>ficado, morue plate: flattened, dried cod found in southern France. Also, a<br />
purée-like blend of dried codfish, olive oil, <strong>to</strong>ma<strong>to</strong>es, sweet peppers, black olives, pota<strong>to</strong>es, garlic, onions, and herbs;<br />
specialty of Nice. Sometimes served with pis<strong>to</strong>u.<br />
Strasbourgeoise, à la: ingredients typical of Strasbourg including sauerkraut, foie gras, and salt pork.<br />
Succès à la praline: cake made with praline meringue layers, frosted with meringue and butter cream.<br />
Sucre: sugar.<br />
Supion, supioun, suppion: cuttlefish.<br />
Suprême: a veal- or chicken-based white sauce thickened with flour and cream. Also, a boneless breast of poultry or a<br />
filet of fish.<br />
T<br />
Table d'hôte: open table or board. Often found in the countryside, these are private homes that serve fixed meals and<br />
often have one or two guest rooms as well.<br />
Tablette (de chocolat): bar (of chocolate).<br />
Tablier de sapeur: fireman's apron; tripe that is marinated, breaded, and grilled; specialty of Lyon.<br />
Tacaud: pour or whiting-pour, a small, inexpensive fish found in the Atlantic and Mediterranean, usually fried.<br />
Tagine: spicy North African stew of veal, lamb, chicken, or pigeon, and vegetables.<br />
Talmouse: savory pastry triangle of cheese-flavored choux dough baked in puff pastry.<br />
Tamié: Flat disc of cheese, made of cow's milk at the Trappist monastery in the Savoie village of Tamié. Similar <strong>to</strong><br />
Reblochon.<br />
Tanche: tench, a river fish with a mild, delicate flavor; often an ingredient in matelote and pauchouse, freshwater fish<br />
stews.<br />
Tapenade: a blend of black olives, anchovies, capers, olive oil, and lemon juice, sometimes with rum or canned tuna<br />
added; specialty of Provence.<br />
Tarama: carp roe, often made in<strong>to</strong> a spread of the same name.<br />
Tarbas: variety of large white bean, usually dried.<br />
Tartare (de poisson): traditionally chopped raw beef, seasoned and garnished with raw egg, capers, chopped onion,<br />
and parsley; (<strong>to</strong>day, a popular highly seasoned raw fish dish).<br />
Tarte: tart; open-face pie or flan, usually sweet.<br />
Tarte encalat: name for cheesecake in the Auvergne.<br />
Tarte flambée: thin-crusted savory tart, much like a rectangular pizza, covered with cream, onions, and bacon;<br />
specialty of Alsace; also called Flamekueche.<br />
Tarte Tatin: caramelized upside-down apple pie, made famous by the Tatin sisters in their hotel in Lamotte-Beuvron,<br />
in the Sologne; a popular dessert, seen on menus all over France.<br />
Tartine: open-face sandwich; buttered bread.<br />
Tasse: cup; a coffee or tea cup.<br />
Telline: a tiny violet-streaked clam, the size of a fingernail, seen in Provence and the Camargue; generally seared with<br />
a bit of oil in a hot pan <strong>to</strong> open the shells and seasoned with parsley and garlic.<br />
Tendre: tender.<br />
Tendron: cartilaginous meat cut from beef or veal ribs.<br />
Teurgoule: a sweet rice pudding with cinnamon; specialty of Normandy.<br />
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Terrine: earthenware container used for cooking meat, game, fish, or vegetable mixtures; also the pâté cooked and<br />
served in such a container. It differs from a pâté proper in that the terrine is actually sliced out of the container, while a<br />
pâté has been removed from its mold.<br />
Tête de veau (porc): head of veal (pork), usually used in headcheese.<br />
Tétragone: spinach-like green, found in Provence.<br />
Thé: tea.<br />
Thermidor (homard): classic lobster dish; lobster split lengthwise, grilled, and served in the shell with a cream sauce.<br />
Thon (blanc) (germon): tuna (white albacore).<br />
Thon rouge: bluefin tuna.<br />
Thym: thyme.<br />
Tian: an earthenware gratin dish; also vegetable gratins baked in such a dish; from Provence.<br />
Tiède: lukewarm.<br />
Tilleul: linden tree; linden-blossom herb tea.<br />
Timbale: small round mold with straight or sloping slides; also, a mixture prepared in such a mold.<br />
Tomates à la provençale: baked <strong>to</strong>ma<strong>to</strong> halves sprinkled with garlic, parsley, and bread crumbs.<br />
Tomme: generic name for cheese, usually refers <strong>to</strong> a variety of cheeses in the Savoie; also, the fresh cheese used <strong>to</strong><br />
make Cantal in the Auvergne.<br />
Tomme arlésienne: rectangular cheese made with a blend of goat's and cow's milk and sprinkled with summer savory;<br />
also called <strong>to</strong>mme de Camargue; a specialty of the Languedoc and Arles, in Provence.<br />
Tomme fraiche: pressed cake of fresh milk curds, used in the regional dishes of the Auvergne.<br />
Topinambour: Jerusalem artichoke.<br />
Torréfiée: roasted, as in coffee beans and chocolate.<br />
Toro (taureau): bull; meat found in butcher shops in the Languedoc and Pays Basque, and sometimes on restaurant<br />
menus.<br />
Torteau au fromage: goat cheese cheesecake from the Poi<strong>to</strong>u-Charentes along the Atlantic coast; a blackened,<br />
spherical loaf found at cheese shops throughout France; once a homemade delicacy, <strong>to</strong>day prepared industrially.<br />
Tortue: turtle.<br />
Toucy: village in Burgundy that gives its name <strong>to</strong> a local fresh goat cheese.<br />
Tourain, <strong>to</strong>urin, <strong>to</strong>urrin: generally a peasant soup of garlic, onions (and sometimes <strong>to</strong>ma<strong>to</strong>es), and broth or water,<br />
thickened with egg yolks and seasoned with vinegar; specialty of the southwest.<br />
Tournedos: center portion of beef filet, usually grilled or sautéed.<br />
Tournedos Rossini: sautéed <strong>to</strong>urnedos garnished with foie gras and truffles.<br />
Touron: marzipan loaf, or a cake of almond paste, often layered and flavored with nuts or candied fruits and sold by<br />
the slice; specialty of the Basque region.<br />
Tourte (aux blettes): pie (common Niçoise dessert pie filled with Swiss chard, eggs, cheese, raisins, and pine nuts).<br />
Also, name for giant rounds of country bread found in the Auvergne and the southwest.<br />
Tourteau: large crab.<br />
Tourtière: shallow three-legged cooking vessel, set over hot coals for baking. Also, southwestern pastry dish filled<br />
with apples and/or prunes and sprinkled with Armagnac.<br />
Train de côtes: rib of beef.<br />
Traiteur: caterer; delicatessen.<br />
Tranche: slice.<br />
Trappiste: name given <strong>to</strong> the mild, lactic cow's-milk cheese made in a Trappist monastery in Echourgnac, in the<br />
southwest.<br />
Travers de porc: spareribs.<br />
Trévise: radicchio, a bitter red salad green of the chicory family.<br />
Tripes à la mode de Caen: beef tripe, carrots, onions, leeks, and spices, cooked in water, cider, and<br />
Triple crème: legal name for cheese containing more than 75 percent butterfat, such as Brillat-Savarin.<br />
Tripoux: mut<strong>to</strong>n tripe.<br />
Tripoxa: Basque name for sheep's or calf's blood sausage served with spicy red Espelette peppers.<br />
Trompettes de la mort: dark brown wild mushroom, also known as horn of plenty.<br />
Tronçon: cut of meat or fish resulting in a piece that is longer than it is wide; generally refers <strong>to</strong> slices from the largest<br />
part of a fish.<br />
Trouchia: flat omelet filled with spinach or Swiss chard; specialty of Provence.<br />
Truffade: a large layered and fried pota<strong>to</strong> pancake made with bacon and fresh Cantal cheese; specialty of the<br />
Auvergne.<br />
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Truffe (truffé): truffle (with truffles).<br />
Truffes sous la cendre: truffles wrapped in pastry or foil, gently warmed as they are buried in ashes.<br />
Truite (au bleu): trout (a preferred method of cooking trout, not live, as often assumed, but rather in a live condition.<br />
The trout is gutted just moments prior <strong>to</strong> cooking, but neither washed nor scaled. It is then plunged in<strong>to</strong> a hot mixture<br />
of vinegar and water, and the slimy lubricant that protects the skin of the fish appears <strong>to</strong> turn the trout a bluish color.<br />
The fish is then removed <strong>to</strong> a broth <strong>to</strong> finish its cooking.)<br />
de lac: lake trout.<br />
de mer: sea trout or brown trout.<br />
de rivière: river trout.<br />
saumoneé: salmon trout.<br />
T<strong>to</strong>ro: fish soup from the Basque region. His<strong>to</strong>rically, the liquid that remained after poaching cod was seasoned with<br />
herbs and used <strong>to</strong> cook vegetables and pota<strong>to</strong>es. Today, a more elaborate version includes the addition of lotte, mullet,<br />
mussels, conger eel, langoustines, and wine.<br />
Tuile: literally, curved roofing tile; delicate almond-flavored cookie.<br />
Tulipe: tulip-shaped cookie for serving ice cream or sorbet.<br />
Turban: usually a mixture or combination of ingredients cooked in a ring mold.<br />
Turbot(in): turbot (small turbot), Prized flatfish found in the Atlantic and Mediterranean.<br />
U<br />
U: no entries<br />
V<br />
Vache: cow.<br />
Vacherin: dessert of baked meringue, with ice cream and whipped cream. Also a strong, supple winter cheese<br />
encircled by a band of spruce, from the Jura.<br />
Vallée d'Auge: area of Normandy. Also, garnish of cooked apples and cream or Calvados and cream.<br />
Vanille: vanilla.<br />
Vapeur, à la: steamed.<br />
Varech: seaweed.<br />
Veau: veal.<br />
Velouté: classic sauce based on veal, chicken, or fish s<strong>to</strong>ck, thickened with a roux of butter and flour; also, variously<br />
seasoned classic soups thickened with cream and egg yolks.<br />
Ventre: belly or s<strong>to</strong>mach.<br />
Ventrèche: pork belly.<br />
Verdure (en): garnish of green vegetables. Verdurette: herb vinaigrette.<br />
Vernis: large fleshy clam with small red <strong>to</strong>ngue and shiny varnish-like shell.<br />
Verjus: the juice of unripe grapes, used <strong>to</strong> make a condiments used much like vinegar in sauces.<br />
Véronique, à la: garnish of peeled white grapes. Vert-pré: a watercress garnish, sometimes including pota<strong>to</strong>es.<br />
Verveine: lemon verbena, herb tea.<br />
Vessie, en: cooked in a pig's bladder (usually chicken).<br />
Viande: meat.<br />
Vichy: with glazed carrots. Also, a brand of mineral water.<br />
Vichyssoise: cold, creamy leek and pota<strong>to</strong> soup.<br />
Viennoise: coated in egg, breaded, and fried.<br />
Vierge (sauce): virgin; term for the best quality olive oil, from the first pressing of the olives; (sauce of olive oil,<br />
lemon juice, garlic, <strong>to</strong>ma<strong>to</strong>es, and fresh herbs.)<br />
Vieux (vielle): old.<br />
Vieux Lille: thick, square cheese named for the old part of the north's largest city, made in the same way as Maroilles,<br />
with cow's milk, only salted more, then aged six months until stinking ripe. Also called vieux puant, or old stinker.<br />
Vin jaune: an amber yellow wine made in the Jura with late harvested grapes. S<strong>to</strong>red in oak casks, it can last up <strong>to</strong> a<br />
century.<br />
Vinaigre (vieux): vinegar (aged).<br />
Vinaigre de xérès: sherry vinegar.<br />
Vinaigrette: oil and vinegar dressing.<br />
Viognier: increasingly popular white grape of the Rhône, used for the famed Condrieu .<br />
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Violet or figue de mer: unusual iodine-strong, soft-shelled edible sea creature, with a yellowish interior. A delicacy<br />
along the Mediterranean, particularly in Marseille.<br />
Violet de Provence: braid of plump garlic, a specialty of Provence and the Côte-d'Azur.<br />
Violette: violet; its crystallized petals are a specialty of Toulouse.<br />
Viroflay: classic garnish of spinach for poached or soft-cooked eggs.<br />
Vive or vipère de mer: weever; a small firm-fleshed ocean fish used in soups, such as bouillabaisse, or grilled. The<br />
venomous spine is removed before cooking.<br />
Vol-au-vent: puff pastry shell.<br />
Volonté (à): at the cus<strong>to</strong>mer's discretion.<br />
Vonnaissienne, à la: in the style of Vonnas, a village in the Rhône-Alpes. Also, crêpes made with pota<strong>to</strong>es.<br />
W<br />
Waterzooi: Flemish chicken stew cooked with aromatic herbs and vegetables in a sauce of cream and chicken broth.<br />
X<br />
Xérès (vinaigre de): sherry (vinegar).<br />
Y<br />
Yaourt: yogurt.<br />
Z<br />
Za'tar: Middle Eastern seasoning mix of ground sesame seeds, sumac berrries, thyme and salt.<br />
Zeste: zest, or citrus peel with white pith removed.<br />
Zewelmai, zewelwai: Alsatian onion tart.<br />
Zingara, à la: gypsy style; with <strong>to</strong>ma<strong>to</strong> sauce. Also classically, a garnish of ham, <strong>to</strong>ngue, mushrooms, and truffles.<br />
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