with tomato and sweet pepper, as in Basque region {à la basquaise}.
with rice, tomato, onion, sweet pepper, and paprika, in bohemian style {à la bohémienne}.
with bacon and vegetables, as by middle class {à la bourgeoise}.
with red wine, onion, mushroom, and bacon, as in Burgundy {à la bourguignon}.
with white bean, as in Brittany {à la bretonne}.
with stuffed cabbage leaf, carrot, turnip, potato, and bacon, as in Flanders {à la flamande}.
with pea, lettuce, small white onion, and parsley, as in France {à la française}.
with oil, lemon juice, and water, for cold vegetables, as in Greece {à la grecque}.
with paprika and cream, as in Hungary {à la hongroise}.
with onion, as in Lyon {à la lyonnaise}.
with tomato, as in Madrid {à la madrilène}.
with onion, potato, and carrot {à la ménagère}.
seasoned, floured, fried, and served with lemon, parsley, and melted butter {à la meunière}.
with apple liqueur or with cider, carrot, onion, leek, and spice, as in Caen {à la mode de caen}.
with sweet pepper, onion, and garlic, as in Navarre {à la navarraise}.
with carrot and onion, as in Nevers {à la nivernaise}.
with fried potato balls and vegetables, as in Paris {à la parisienne}.
with carrot, turnip, onion, celery, and bacon, as in country {à la paysan}.
with truffle and foie gras, as in Périgord in southwest France {à la périgourdine}.
with juice from pressing carcass, plus red wine and/or Cognac {à la presse}.
with blood sauce, as in Rouen {à la rouennaise}.
with truffle and cream sauce {à la royale}.
with pea, carrot, turnip, and mayonnaise, as in Russia {à la russe}.
with peeled white grapes {à la véronique}.
with tomato sauce, as by gypsies {à la zingara}.
with tomato, pepper, onion, and garlic, as in Spain {à l'espagnole}.
with curry powder, as in East India {à l'indienne}.
with saffron, tomato, and sweet red pepper, as in Orient {à l'orientale}.
apricot {abricot}.
mayonnaise and garlic {aïoli}.
sweet peppers in chicken stock {albuféra}.
with almond {amandine}.
tripe sausage {andouille}.
with juniper berries {ardennaise}.
with dried beans {arpajon}.
filled crêpe tied like bundle {aumônière}.
tomato and cream {aurore}.
deboned poultry {ballotine}.
eggplant dish or bean and artichoke dish {barbouillade}.
layer with uncured bacon {barder}.
lamb legs and rear {baron, French}.
lettuce with broad, flat leaf {batavia, French}.
small vegetable stick {bâtonnet}.
gelatin cream {bavaroise}.
butter, egg, shallot, wine, vinegar, and tarragon {béarnaise}.
milk, butter, flour, onion, bay leaf, pepper, and nutmeg {béchamel}.
orange or pear type {bergamot, French}.
butter or yellow {beurre}.
butter, vinegar, white wine, and shallot {beurre blanc}.
raw butter {beurre cru}.
butter, olive oil, herbs, garlic, and anchovy {beurre de Montpellier}.
salted butter {beurre demi-sel}.
browned butter {beurre noir}.
slightly browned butter {beurre noisette}.
almond milk and gelatin pudding {blanc-mange}.
candy {bonbon, French}.
with mussels {bouchoteur}.
stock or broth {bouillon}.
fresh parsley, bay leaf, and thyme {bouquet garni, French}.
with mashed potato {brandade}.
white wine, carrot, leek, and celery sauce {bretonne}.
soup {brouet}.
stew or soup or scrambled eggs {brouillade}.
finely diced vegetables {brunoise}.
Caribbean chocolate {caraïbes}.
Swiss-chard white rib or stalk {carde}.
curry {cary}.
soft brown sugar {cassonade}.
celeriac or celery root {céleri-rave}.
cereal {céréale}.
pale orange wild mushroom {girolle} {chanterelle}.
braised partridge and cabbage or herb and spice liqueur {chartreuse, French}.
hunter or white wine, mushroom, shallot, tomato, and herb sauce {chasseur, French}.
shredded vegetables {chiffonnade}.
chocolate {chocolat}.
béarnaise sauce with tomatoes {choron}.
sauerkraut {choucroute}.
game stew with blood {civet, French}.
black cherry and custard tart {clafoutis}.
oyster bed {claire}.
pea garnish {clamart}.
tumeric, rice powder, coriander, pepper, cumin, and fenugreek {colombo, French}.
jam {confiture}.
pickled {conserves au vinaigre}.
clear soup {consommé, French}.
almond or cream tart with sugar glaze {conversation}.
broth {court-bouillon}.
rich bittersweet chocolate {couverture}.
with carrot garnish {crécy, French}.
crêpe with orange liqueur flambée {crêpes Suzette}.
potato pancake, from Auvergne {crique}.
raw vegetable {crudité}.
leg or thigh or drumstick {cuisse}.
devil or pepper-mustard sauce {diable}.
with white wine, mussel, shrimp, mushroom, and cream, as in Dieppe {dieppoise}.
with mustard, as in Dijon {dijonnaise}.
with butter, egg yolk, and nutmeg {duchesse}.
white sauce with shallot, white wine, tomato, and parsley {dugléré}.
sautéed chopped mushrooms and shallots in cream {duxelles}.
sparerib {echine}.
wild rose jam, from Alsace {eglantine}.
whole vegetable or herb {en branche}.
carrot, radish, or turnip greens {fanes}.
Madiera sauce with truffle juice {financière}.
with spinach {florentine}.
with green bean and foie gras {folle}.
with mushroom, bacon, and potato {forestière}.
braised in wine or cream sauce {fricassée, French}.
chocolate and crème fraîche {ganache}.
garnish or garnished {garni}.
cold soup of tomato, cucumber, onion, and sweet pepper, from Spain {gaspacho}.
choux paste, potato, or semolina dumplings {gnocchi}.
crust from baking or grated {gratin}.
with whipped cream {grelette}.
mayonnaise, caper, cornichon, hard-cooked egg, and herbs {gribiche}.
thyme, rosemary, summer savory, and bay leaf {herbes de Provence}.
butter, egg yolk, and lemon juice sauce {hollandaise}.
eggplant with sautéed onion, tomato, and spice {imam bayaldi}.
fresh cooked vegetables {jardinière}.
aspic {juive}.
juice {jus}.
roe {laitance}.
with tomato, eggplant, and wild mushroom {languedocienne}.
bacon {lard, French}.
add fat strips {larder, French}.
small fried or baked balls {macaire}.
macaroon {macaron}.
butter, parsley, and lemon sauce or with red wine and shallot {maître d'hôtel}.
hollandaise sauce with orange {maltaise}.
tangerine {mandarine}.
sweet pea or snow pea {mange-tout}.
grape skin and seed liqueur {marc}.
tide or fresh food {marée}.
seasoned soaking and tenderizing liquid {marinade}.
marinated {mariné}.
mousse-like {marquise, mousse}.
mixed stewed vegetables {matignon}.
with red wine sauce {meurette}.
honey {miel}.
chopped hard egg yolks {mimosa, egg}.
with anchovy, pitted olive, and tarragon {mirabeau}.
with cherry, as in Montmorency, Paris suburb {montmorency}.
whipped eggs and cream {mousse, French}.
with butter, egg yolk, and whipped egg whites and cream {mousseline}.
with tomato, garlic, onion, and orange zest or with tomato, green bean, anchovy, tuna, potato, black olive, capers, and artichoke, as in Nice {niçoise, French}.
vermouth sauce {noilly}.
with seafood, cream, and mushroom or with apple cider or Calvados, as in Normandy {normande}.
roasted almond, egg white, and honey {nougat, French}.
noodle {nouille}.
whipped egg whites poached in milk, with vanilla custard {oeufs à la neige}.
with Jerusalem artichoke {palestine, French}.
fried chickpea pancake, from Provence {panisse}.
mousse {parfait, French}.
with potatoes {parmentier}.
pasta {pâtes}.
nugget or chip {péptie}.
small red pepper, from Spain {pequillo}.
with truffle and foie gras, as in Périgord in southwest France {Périgueux}.
chopped parsley and garlic {persillade}.
rice with sautéed onion cooked in broth {pilaf, French}.
rice with sautéed onion cooked in broth {pilau}.
hot or peppery or spicy {pimenté}.
with pepper, onion, tomato, from Basque {pipérade}.
basil, garlic, and olive oil sauce, from Provence {pistou}.
brown sauce of wine, pepper, vinegar, and strained vegetables {poivrade}.
cornmeal {polenta}.
thick smooth paste {pommade}.
French fries {pommes de terre frites}.
fried potatoes {pommes de terre Pont-Neuf}.
caramelized apple slices {pommes en l'air}.
soup {potage}.
mixture or sweet-smelling herb mixture {potpourri}.
caramelized almonds {praline, French}.
diced spring vegetables {printanière}.
with garlic, tomato, and olive oil, as in Provence {provençale}.
ground ginger, nutmeg, white pepper, and clove {quatre épices}.
dumpling {quenelle}.
egg and cream custard tart {quiche}.
bacon, egg, and cream tart, as in Lorraine {quiche lorraine}.
saddle {râble}.
stew {ragoût, French}.
eggplant, zucchini, onion, tomato, pepper, garlic, and olive oil, from Provence {ratatouille}.
thick vinegar, white wine, shallot, and herb sauce or mayonnaise, capers, onion, and herbs {ravigote}.
honeycomb {rayon de miel}.
licorice {réglisse}.
mayonnaise, capers, mustard, herbs, anchovy, and gherkin or shredded celery root in mayonnaise {rémoulade}.
round slice {rondelle}.
with foie gras and truffle {Rossini}.
flour and butter mixture {roux, French}.
chopped vegetables in mayonnaise {russe, French}.
whipped egg yolk, sugar, wine, and flavoring sauce {sabayon}.
sweet and rich {sablée}.
with peas {saint-Germain}.
salad or lettuce head {salade}.
salt-cured or salted {salé, French}.
Corsica grape or herb black pudding {sangue}.
with truffle, as in Sarlat in Dordogne {sarladaise}.
browned in butter, fat, or oil or fried in pan {sauté, French}.
escarole {scarole}.
salt {sel}.
unbleached sea salt {sel gris}.
coarse salt {sel gros}.
bleached sea salt {sel marin}.
buffet style {service à la française}.
courses served in sequence {service à la russe}.
cream, onion, white wine, and lemon juice sauce {smitane}.
onion sauce {soubise}.
baked puréed egg yolk and whipped egg white {soufflé, French}.
puffed {soufflées}.
soup {soupe}.
egg and flour noodle, from Alsace {spaetzle} {spetzli} {spätzel}.
lollipop {sucette}.
sugar {sucre}.
sweet {sucré}.
white sauce with veal or chicken juice {suprême}.
black olive, anchovy, capers, olive oil, and lemon juice, from Provence {tapenade}.
pie or tart {tarte}.
caramelized apple pie {tarte Tatin}.
with cream sauce {thermidor, French}.
garlic, onion, tomato, egg yolk, and vinegar soup, from southwest France {tourin} {tourrin} {tourain}.
green vegetables {verdure, French}.
herb vinaigrette {verdurette}.
watercress and potato {vert-pré}.
with glazed carrot or mineral water {vichy}.
cold leek and potato cream soup {vichyssoise, French}.
vinegar {vinaigre}.
oil, vinegar, salt, and pepper {vinaigrette, French}.
white Rhône grape {viognier}.
whipped egg yolk, sugar, wine, and flavoring sauce {zabaglione, French}.
ground sesame seed, sumac berry, thyme, and salt, as in Middle East {za'tar}.
with garlic, parsley, and bread crumb, as in Provence {à la provençale}.
match or puff pastry strip {allumette}.
unleavened or unleavened bread or matzo {azyme}.
sponge cake with rum syrup {baba au rhum, French}.
wand or stick-like bread {baguette, French}.
small boat or boat-shaped pastry {barquette}.
large baguette {bâtard}.
small baguette {bâton, French}.
doughnut or fried pastry or fritter {beignet}.
cake or cookie {biscuit, French}.
ladyfinger {biscuit à la cuillère}.
small thick pancake for caviar {blini}.
small pastry or vol-au-vent {bouchée}.
ball or large round bread {boule, bread}.
poached fruit in pastry with vanilla custard {bourdaloue}.
muffin or bun or butter and egg yeast bread {brioche, French}.
crustless bread, or hors d'oeuvre type {canapé, French}.
bread crumbs {chapelure}.
ladyfingers with custard or buttered bread with fruit compote {charlotte}.
filled pastry {chausson}.
deep-fried spiral bread dipped in sugar {chichi}.
egg and bread crumb coating for fried fish {colbert}.
whole grain {complète}.
crown or bread ring {couronne}.
thin pancake {crêpe}.
cream-filled pastry with sugar glaze {croquembouche}.
crust or pastry {croûte}.
toasted or fried cubed bread {croûtons}.
mixed with choux pastry, formed into small balls, and fried {dauphine}.
wrapped in pastry {en chemise}.
flour {farine}.
puff pastry {feuilletée}.
small almond cake {financier}.
pancake or cake or round flat pastry {galette}.
cake {gâteau}.
almond sponge cake with coffee and chocolate icing {gâteau opéra}.
waffle {gaufre}.
sponge cake {génoise}.
venetian blind or small pastry lattice with almond paste and jam {jalousie, bread}.
sourdough {levain}.
small sweet cake {madeleine, French}.
hot sugared doughnut {merveille}.
large round bread {miche}.
interior, or bread crumb {mie}.
small cake or pastry {mignardise}.
pastry with baked meringue, chestnut purée, and whipped cream {mont blanc, French}.
woven bread loaf {natte}.
fried pancake {paillasson}.
bread or loaf {pain, bread}.
almond sponge cake {pain de Gênes}.
rectangular white sandwich loaf {pain de mie}.
gingerbread {pain d'épices}.
toast {pain grillé}.
palm or puff pastry in palm leaf shape {palmier}.
breaded {pané}.
rolled crêpe {pannequet}.
large choux pastry with almonds and praline butter cream {paris-Brest}.
cake {pastiza}.
roll {petit pain}.
butter cookie {petit-beurre}.
cupcake or small cake or pastry {petit-four}.
bread or cake {pompe}.
choux pastry with vanilla ice cream and hot chocolate sauce {profiterole}.
olive oil, garlic, chile pepper, bread, and fish broth sauce {rouille}.
bread and wine sauce {saupiquet}.
yeast cake in sweet syrup {savarin}.
sponge cake {savoie}.
open-face sandwich or buttered bread {tartine}.
coated in egg, breaded, and fried {viennoise}.
in country style {à la campagne}.
from menu or item by item {á la carte}.
soft-cooked in shell {à la coque}.
on tap {à la pression}.
boiled, as in England {à l'anglaise}.
medium rare or ripe or ready to eat {à point}.
bitter or sour {aigre}.
bitter or bittersweet {amer}.
appetizer {amuse-bouche}.
appetizer {amusegueule}.
formal food definition {appellation d'origine contrôlée} (AOC).
sprinkled or basted {arosé}.
seasoned {assaisonné}.
plate or platter {assiette}.
skewer {attelet}.
charcoal-grilled {au charbon de bois}.
in its natural juices {au jus}.
beautiful presentation {bellevue}.
well done {bien cuit}.
organic {biologique}.
brown {bis, French}.
whitened or bleached {blanch}.
blue or very rare {bleu, rare}.
can {boîte de conserve}.
home-style {bonne femme}.
salted and smoked {bouffi}.
boiled {bouilli}.
braised {braisé, French}.
braise {braiser}.
roasted on spit {broche}.
scrambled {brouillé}.
caramelized or brown {brûlé}.
Dishes can be always available {buffet, French}.
caffeine {caféine}.
curdled {caillé}.
country-style {campagnard}.
caramelized {caramelisé}.
kosher {casher}.
snack {casse-croûte}.
pot {casserole, French}.
in small casserole {cassolette}.
studded {clouté}.
chopped coarsely {concassé}.
freeze {congeler}.
chop {côte, chop}.
crunchy {craquant}.
finest or something at highest level {crème de la crème}.
raw {cru}.
cooked together {cuisiné}.
baked or cooked {cuit}.
truncated cone or oval-shaped baking mold {dariole}.
decaffeinated {déca}.
decaffeinated {décaféiné}.
shelled or peeled {décortiqué}.
slightly salted or unsmoked {demi-sel}.
diced {dés, French}.
boned {désossé}.
browned or golden brown {doré}.
fresh or sweet {douce}.
sweet or dessert or sweetener as tip or bribe {douceur}.
crushed or pressed {écrasé}.
skimmed {écremé}.
drained {égoutée}.
thin sliced {emincé}.
skinned by blanching, for almonds and tomatoes {emondé}.
in parchment paper {en papillote, French}.
boiled or baked in its skin {en robe de chambre}.
boiled or baked in its skin {en robe des champs}.
first course or main course {entrée}.
desserts {entremets}.
thick {épais}.
thick {épaisse}.
thin slice {escalope}.
stuffed {étoffé}.
smothered or tightly covered {étouffé}.
smothered or tightly covered {étuvé}.
hung to age {faisandé}.
stuffed {farci}.
from farm {fermier}.
lighted {flambée, French}.
melting {fondant, French}.
melted {fondue, French}.
pungent or strong {fort}.
whisk {fouet}.
whipped {fouettée}.
stuffed or filled {fourré}.
fresh or chilled {fraîche}.
fresh or chilled {frais}.
quivering {frémi}.
curly {frisé}.
fried {frit}.
French fry {frite}.
small fried piece {fritot}.
fried food {friture}.
smoked {fumé}.
garnish {garniture}.
carbonated {gazeuse}.
aspic or jelly {gelée}.
frosted {givré}.
fat {graisse}.
crackling {graisseron}.
fat {gras}.
crackling {grattelon}.
crackling {gratton}.
grilled {grillé, French}.
appetizer {hors-d'oeuvre}.
oil {huile}.
slivered {julienne, French}.
commercial {laitier}.
mashed {mâché}.
thin and lean {maigre}.
small covered pot or casserole or broth from casserole {marmite}.
mixture or blend {mélange}.
dish or preparation {mets}.
half raw {mi-cru}.
half cooked {mi-cuit}.
simmered {mijoté}.
slice {miroton}.
coffee-flavored {moka}.
simmered {mollet}.
piece or small portion {morceau}.
mold {moulage}.
ground or milled {moulu}.
covered {nappé, French}.
food {nourriture}.
thick slice {paillarde}.
julienned and fried {pailles}.
mixed {panaché}.
plume or high style {panache}.
flavor {parfum}.
sharp or spicy {piquant, French}.
larded or studded {piqué}.
poached {poché}.
pan-fried {poêlé}.
squeezed {pressé}.
tap {pression}.
chopped finely or crushed {purée}.
cool or chilled or fresh {rafraîchi}.
small casserole or tart {ramequin}.
grated or shredded {râpé}.
fried browned {rissolé}.
roast {rôti}.
angled slice {rouelle}.
red {rouget}.
roll {roulade}.
rolled {roulé}.
rolling pin {rouleau à pâtisserie}.
rare {saignant}.
smoked {saur}.
tender {tendre}.
roasted {torréfiée}.
slice {tranche}.
with browned cheese {au gratin, French}.
cow's milk cheese wheel {brie, French}.
aromatic cow's milk cheese {camembert, French}.
sweet whip cream {Chantilly}.
shaving from chocolate, cheese, or vegetable {copeau}.
cream {crème}.
egg-custard cream {crème anglaise}.
custard with caramelized crust {crème brûlée}.
sweet whip cream {crème chantilly}.
thickened cream {crème fraîche}.
custard filling {crème pâtissière}.
ham, cheese, and grilled egg sandwich {croque-madame}.
toasted ham and cheese sandwich {croque-monsieur}.
baked with milk, garlic, cheese, and egg or with sliced potato, cream, and cheese or eggs {dauphinoise}.
cooked pressed mild cow's-milk cheese with big holes {emmental}.
custard lined with caramel or tart {flan}.
soft white dessert cheese, from Ile-de-France {fontainebleau, French}.
almond custard {frangipane}.
cheese {fromage}.
with browned cheese {gratinées}.
mild hard cooked cheese {gruyère, French}.
with onions or with bouillon, port, egg, and cheese or with cubed bacon and soft-cooked egg {lyonnaise, French}.
cream sauce with egg yolk and cheese {mornay, French}.
soft pungent cow's-milk cheese with red rind {munster}.
soft white cow's-milk cheese {neufchâtel, French}.
small custard {pot-de-crème}.
melted cheese, boiled potato, pickled cucumber, and onion, from Switzerland and Savoie {raclette}.
creamy rice with stock and cheese or mushroom {risotto, French}.
blue veined sheep's milk cheese {roquefort, French}.
with Gruyère cheese or with sliced potato, bouillon, cheese, and butter {savoyarde}.
cheese with more than 75 percent butterfat {triple crème}.
yogurt {yaourt}.
with candied fruit {à la impératrice}.
with rice pudding and candied fruit {à l'impératrice}.
poached fruit on ice cream with hot chocolate sauce {belle Hélène}.
stewed fruit {compotier} {compote, French}.
vegetable or fruit purée {coulis}.
fruit and egg white custard {crème plombières}.
chopped mixed fruits or vegetables {macédoine}.
fruit purée {marmelade}.
frozen whipped cream and candied fruit {nougat glacé}.
vanilla ice cream, candied fruit, kirsch, and apricot jam {plombière}.
nut-infused or fruit-infused brandy {ratafia}.
macerated fruit, liqueur, and whipped cream {romanoff}.
whipped and frozen wine or fruit juice and egg white {spoom}.
citrus-peel colored part {zeste}, with no white pith.
stylish or with ice cream {à la mode}.
ice cream in layers {bombe, French}.
ice cream cone {cornet de glace}.
ice cream {crème glacée}.
shaken with ice {frappé, French}.
candied or iced or crystallized or glazed {glacé}.
ice or ice cream or mirror {glace}.
sherbet or flavored ice {granité, French}.
ice cream dessert with cone or cake {mystère}.
poached peach with ice cream and strawberry purée {pêche Alexandra}.
poached peach with ice cream and raspberry sauce {pêche Melba}.
sherbet {sorbet}.
with meat, swiss chard, and cheese, as in Nice {à la niçoise}.
with sauerkraut, foie gras, and salt pork, as in Strasbourg {à la strasbourgeoise}.
mussel, cockscomb, and crayfish {à l'impériale}.
fish stock, flour, butter, white wine, and shallot sauce {bercy}.
steak {bifteck}.
meat stew with white sauce and egg {blanquette}.
beef {boeuf}.
sausage {boudin}.
fish soup of Marseille with olive oil, onion, garlic, tomato, parsley, and saffron {bouillabaisse, French}.
cooked with meat {boulangère}.
fish soup with onion, tomato, garlic, herbs, olive oil, egg yolk, and aïoli {bourride}.
skewer with meat and vegetable pieces {brochette, French}.
marrow bone {canon, French}.
meat cooked in sauce that becomes reduced {capilotade}.
beef braised in beer and onions {carbonnade}.
rack or loin or crown roast {carré}.
white bean and meat casserole {cassoulet}.
fish marinated in lime juice and seasoning {cebiche}.
sausage {cervelas}.
steak filet with sautéed potatoes and white wine, beef stock, butter, shallot, and herb sauce or béarnaise sauce {chateaubriand}.
deer or venison {chevreuil}.
small sausage {chipolata}.
meat cooked in its fat or juice, or fruit or vegetable in sugar, alcohol, or vinegar {confit}.
cutlet {côtelette}.
semolina grains or steamed semolina grains, broth, vegetable, meat, and hot sauce, from North Africa {couscous}.
ground meat, vegetables, egg, and sauce coated in bread crumbs and fried {croquette, French}.
rectangular fish filet or fish steak {darne}.
meat, red wine, and onion stew, with tomato or garlic {daube}.
in half mourning or poached chicken with truffles under skin or sweetbreads, truffles, and white sauce {demi-deuil}.
light brown beef sauce {demi-glace}.
whole fish in aspic {en bellevue}.
beef rib steak {entrecôte}.
sirloin steak {faux-filet}.
flank {flanchet}.
bottom or cooked meat juice {fond}.
béarnaise sauce and meat glaze {foyot}.
sweetmeat or petit four {friandise}.
seafood {fruits de mer}.
fish stock {fumet, French}.
stuffed or rolled deboned meat glazed with gelatin {galantine}.
lamb leg {gigot}.
sweetmeats or candies {gourmandises}.
chopped meat or fish {hachis}.
ham {jambon, ham}.
stuffed meat with herb and garlic butter {kiev}.
round slice {médaillon}.
assorted seafood {méli-mélo}.
veal {osso bucco}.
upper shoulder {palette, French}.
minced meat {pâté}.
pastry or dough {pâte}.
creamy pastry dough {pâte à choux}.
pie pastry {pâte brisée}.
fried chopped meat or fish in cutlet shape {pojarski}.
pork {porc}.
suckling pig {porcelet}.
simmered or poached beef or fish with vegetables {pot bouilli}.
simmered or poached beef or fish with vegetables {pot-au-feu, French}.
fatted hen {poularde, French}.
standing rump {quasi, French}.
sweetbreads {ris}.
rump steak {rumsteck}.
lard or pork fat {saindoux}.
roasted poultry with meat juice sauce {salmis}.
sauce with vegetable, meat, or fish {salpicon}.
small fresh sausage or sausage {saucisse}.
hot dog {saucisse de Francfort}.
large dried sausage, like salami {saucisson}.
fish marinated in lime juice and seasoning {seviche}.
lamb shank {souris}.
chopped raw beef, with raw egg, capers, chopped onion, and parsley {tartare}.
earthenware crock, crock of ground meat and seasoning, or pâté in terrine {terrine}.
center beef filet {tournedos}.
spareribs {travers}.
innards {tripe, French}.
veal {veau}.
veal, chicken, or fish stock, cream, and egg yolk sauce {velouté}.
meat {viande}.
puff pastry shell with meat or fish in sauce {vol-au-vent}.
with chestnut or mushroom, as in Cevennes {à la cévenole}.
with artichoke heart, chestnut purée, braised lettuce, and sautéed potato {à la châtelaine}.
with garlic, pine nut, and goose fat, as in Landes in southwest France {à la landaise}.
log-shaped Christmas sponge cake with chestnuts and chocolate {bûche de Noël}.
roasted and/or salted peanut {cacahouète}.
walnut meat {cerneau}.
small white bean in shell or coconut {coco blanc}.
pepper sauce with chestnut and bacon {saint-Hubert}.
6-Linguistics-Languages-French-Noun
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Date Modified: 2022.0225