French Food Glossary - Intimate France

1 FrenchFood GlossaryEverything you need to knowabout food and menu termsFrenchFood GlossaryThis guide is produced byIntimate France ToursFor a color Tour Catalog and further information, go contact: Intimate France 1826 Woodhaven Way Oakland CA 9461 (800) 676-1247 French food Glossary l ancienne in the old style la vapeursteamed l etouff e stewed point medium rareAbats organ meatsAbricot apricotAddition billAffin (e) agedAgneau (de lait) lamb (young-milk fed)Aigre sourAigre-doux sweet & sourAiguillettes thin slivers, usually of duck breastAil garlicAile wing of poultry or game birdA oli garlicky blend of eggs and olive oilAligot mashed potatoes with fresh cantal cheeseand garlicAlose l oseille shad or other fish in light hol-landaise garnished with sorrelAloyau loin of beefAlummettes puff pastry strips, also friedmatchstick potatoesAmande almondAnanas pineappleAnchoiade puree of anchovies, olive oil,vinegarAnchois anchovyAndouillette smaller chitterline (tripe)

2 SausageAneth dillAnis aniseed1 Arachide peanutAraign e de mer spider crabArdoise slate - the day s specialtiesArgumes citrus Aromates spices and herbsArtichaut artichokeAsperge asparagusAssiette plateAssiette du pecheur assorted fish platterAssorti(e) assortedAu four bakedAubergine eggplantAumoni re thin cr pe, filled, wrapped likebundleAurore b chamel (cream) sauce with tomatoesAuvergnat(e) (style) often with cabbage,sausage, and baconAvocat avocadoBaies berriesBaies roses pink peppercornsBaign bathedBallotine usually poultry, boned, stuffed,rolledBanane bananaBar ocean fish, similar to sea bassBarbarie (canard de)

3 Breed of duckBarbue brill, fish related to turbotBaron hindquarters - lamb, rabbit, small pastry shaped like a boatBasilic basilBasquaise basque-style, usually with ham ortomatoes or red peppers2 Bavaroise cold dessert, rich custard withcream and gelatinBavette skirt steakBeignet fritter or doughnutBelon prized, flat-shelled oysterBetterave beetBeurre butterBeurre noisette lightly browned butterBifteck steak (can be toughBlanc (de poireau) white part of leeksBlanc (de volaille) usually breast of chickenBlanquette stew of veal, lamb, chicken, orseafood w/rich white sauceBlette swiss chardBleu bloody rare, usually for steakBlinis small pancakesBoeuf la mode beef marinated and braisedin red wine w/carrots, mushrooms,onionsBoeuf au gros sel boiled beef, with vegeta-bles and coarse saltBoissons (non) comprises drinks (not)includedBombe molded, layered ice cream dessertBonne femme home style, meat with bacon,potatoes, mushrooms, onionsBonne femme (sauce))

4 White wine saucewith shallots, mushrooms, lemon juiceBordelaise bordeaux-style, also brown sauceof shallots, red wine, bone marrowBoudin meat sausage, any sausage-shapedmixture; often blood sausage3 Boudin blanc white sausage (veal, chicken,or pork)Boudin noir pork blood sausageBouillabaisse Mediterranean fish soupBouilli boiledBouillon light soup or brothBoulette meatball or fishballBouquet large reddish shrimpBourguignon(ne) Burgundy-style, often withwine, onions, mushrooms, baconBouribut spicy red wine duck stewBourride fish stewBraise live coals.

5 BraisedBraiser to braise, cook meat by browning,then simmeringBrandade (de morue) warm garlicky pur eof salt cod, cream & sometimes mashedpotatoesBrebis (fromage de) sheep (cheese)Bretonne in the style of Brittany, dish servedwith white beansBrioche buttery, egg-enriched yeast breadBroche ( la) spit-roastedBrochet pikeBrouill (e)(s) scrambled, usually eggsBrul (e) literally, burned; caramelizedBrunoise tiny diced vegetablesBuffet froid cold buffetBugnes sweet fried doughnuts or frittersBuisson literally bush; presentation (classical-ly, crayfish)Bulot large sea snail4 Cab cou small round goat cheeseCabillaud fresh codCaen ( la mode de) usually cooked in calva-dos and white wine or ciderCaf (cr me) (au lait) coffee (with cream)(with hot milk)Caille quailCalamar squidCampagne (de la)

6 Country-styleCanard duckCanard la presse roast duck served withsauce of juices, red wine, cognacCaneton young male duckCanette young female duckCannelle cinnamonCarbonnade braised beef stew with beer andonionsCardon large, celery-like vegetable in arti-choke familyCarr d agneau rack or loin of lambCarr de porc rack or loin of porkCarr de veau rack or loin of vealCarte menu the list of what s availableCarvi caraway seedsCasse-croute snackCasse-pierre edible seaweedCassis black currant, black currant liqueurCassolette dish presented in a casseroleCassoulet casserole of white beans, includingvarious meatsCaudi re chowder of fish and potatoesCaviar d aubergine cold eggplant pur e5C leri celeryC leri branch celeriacC pe large, meaty wild mushroomCerfeuil chervilCerise cherryCerise noire black cherryCerneau walnut meatCervelas garlicky pork sausage, or seafoodsausageCervelles brains, of calf or lambChair fleshy portion of poultry, meat, crabChamp tre rustic, simple presentationChampignon mushroom (de bois)

7 Wild, (deParis) cultivated, (sauvage) wildChanterelle pale, curly-capped wild mush-roomChantilly sweetened whipped creamChapon caponChapon de mer fish in the scorpion familyCharcuterie cold cuts, sausages, terrines,p t s, also shop selling theseChariot (de desserts) dessert cartCharlotte molded dessert with ladyfingers,custard, fruit compote; cold or hotCharolais light-colored steer that produceshigh-quality beefChartreuse dish of braised partridge and cab-bage; also a liqueurChasse the huntChasseur sauce with white wine, shallots,mushrooms, tomatoes, herbsCh taigne chestnuts6 Chaud(e) hot (or warm)Chaud-froid cooked poultry dish served cold, usu-ally covered with sauce, aspicChaudr e fish stew, sometimes with potatoesChausson filled pastry turnover, sweet or savoryChemise (en) wrapped in pastryChevreuil young deerCh vre goat cheeseChicor e curly endiveChiffonnade shredded, herbs and vegetables, usu-ally greenChipiron squidChoix (au)

8 A choice, usually may choose from sev-eral offeringsChoron b arnaise sauce with tomatoesChou cabbageChou frise kaleChou rouge red cabbageChou vert curly green savoy cabbageChoucroute sauerkraut; also dish of sauerkraut,sausages, bacon, pork, potatoesChou-fleur cauliflowerChous (p te ) creampuff (pastry)Choux de bruxelles brussels sproutsCiboulette chiveCidre cider, apple, or pearCitron lemonCitron press fresh lemonadeCitron vert limeCitronnelle lemon grass (oriental herb)Citrouille pumpkin, gourdCivelles spaghetti-like baby eelsCivet stew of game thickened with bloodCivet de li vre jugged hare.

9 Stewed hare thick-ened with blood7 Clafoutis tart, made with crepe batter and fruit(often black cherries)Claires oystersCl mentine small tangerine, from Morocco orSpainCloute studded withCochon (de lait) pig (suckling)Cochonnaille pork products, usually an assort-ment of sausages or p t s (first course)Cocotte casserole or cooking potCoeur heartCoffret box-shaped pastryCoing quinceColin hakeCompote stewed fresh or dried fruitConcass (e) coarsley choppedConcombre cucumberConfit duck, goose, or pork cooked & preserved inits own fatConfit also fruit or vegetables preserved in sugar,alcohol, or vinegarConfiture jamConfiture de Vieux gar on fruits in alcoholCongeler to freeze Congel (e) frozenCongre eel or fish similar to eelContre-filet sirloin taken above the loin, tied forroasting, braising, grillingConvives (la totalit des) those gathered at asingle tableCopeaux shavingsCoq (au vin) mature rooster stewed in wineCoque tiny mild-flavored clam-like shellfishCoque ( la)

10 Soft cooked egg, or anything served ina shell8 Coquelet young, male chickenCoquillage shellfishCoquille shellCoquille St. Jacques sea scallopCorail egg sac found in scallops, lobster or crayfishCorbeille (de fruits) basket (of fruit)Coriandre corianderC te d agneau lamb chopC te de boeuf beef blade or rib steakC te de veau veal chopCotelette thin chop or cutletCou d oie (de canard) neck skin of goose, stuffedlike a sausageCouer de filet thickest (and best) part of beef filet Coulis puree of raw or cooked vegetables or fruitCoupe cup; dessert served in gobletCourge squash or gourdCourgette zucchiniCouronne ring or circle, usually of