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}.
6-Linguistics-Languages-French-Noun-Food
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Date Modified: 2022.0225