Glossary
- au Gratin
- (French) baked with a topping of crumbs and/or grated cheese to produce a browned or toasted surface
- au Jus
- (French) with natural meat juices
- Bouillon
- a clear seasoned broth made from the liquid in which poultry or meat has been cooked
- Bouquet Garni
- (French) a combination of aromatic herbs (recipe)
- Chutney
- (Indian) a spicy sweet and sour relish or sauce
- Crepe
- (French) a thin sweet pancake
- Crouton
- (French) a small cube of dry toasted bread, often seasoned
- Demitasse
- (French) a small cup of strong black coffee, usually served after dinner
- Escargot
- (French) snail
- Fettucini
- (Italian) noodles
- Giblets
- the gizzard, heart, liver and neck of a fowl
- Gnocchi
- (Italian) dumplings
- Julienne
- (French) fruit, meat or vegetables cut in long thin strips
- Leek
- a long thick bulb similar in flavor to an onion
- Pate
- (French) a paste or dough, often of liver
- Quiche
- (French) a pastry shell filled with a rich hot custard and fish, meat or seafood and onions
- Seasoned Flour
- a mixture of 1/2 cup flour, 1/2 teaspoon salt, 1/8 teaspoon pepper and, if desired, 1/2 teaspoon msg (monosodium glutamate)
- Shallot
- a small reddish pear-shaped member of the onion family
- Vinaigrette
- (French) a sauce made with vinegar, oil and seasonings
Bookmark/Search this post with:
