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Agneau: lamb
Aiglefin: haddock
Ail: garlic
Ananas: pineapple
Andouilles: black-skinned sausages, made
with tripe, which are sliced and eaten cold
Artichaut: globe artichoke
Baguette: a long, thin loaf of white bread
weighing 250g (1/2 lb)
Bain-marie: 1. a deep pan filled with
simmering water within which sits a bowl, often on a stand. Its purpose
is to cook food as gently as possible, e.g. egg mixtures which might
otherwise curdle. 2. a shallow pan filled with hot water in which bowls
or saucepans can be stood to keep foods and sauces hot
Ballotine: a galantine: meat or poultry
which has been boned, chopped and returned to its skin, which is then
tied in the shape of a small balloon and cooked; it is eaten cold and
sliced.
Beurre manié: a mixture of butter and
flour used to thicken soups and sauces just before serving
Boeuf: beef
Bouillabaisse: a substantial fish soup
from Marseilles and Sète, made from Mediterranean fish and shellfish.
bouquet garni: a bunch of herbs -
typically, parsley, thyme and bay leaf - used for flavoring savory
dishes
Bourride: a Provencal fish soup that is
served with a garlic mayonnaise
Brioche: a bun, made with rich dough that
includes eggs, often incorporating a savory filling
Canard: duck
Caneton: duckling
Cassoulet: a casserole of beans containing
confit d'oie and pork or mutton. A Languedoc dish
Charcuterie: pork butcher's and
delicatessen
Charcutier: a pork butcher
Chicorée: endive
Chou: cabbage
chou-fleur: cauliflower
Chou-rouge: red cabbage
Choux de Bruxelles: brussels sprouts
Ciboulette: chives
Confits d'oie: joints of goose cooked and
preserved in goose fat
Consommé: a clear soup with a meat
stock base, usually with a vegetable or pasta garnish
Coquilles: scallop shells
Coquilles St Jacques: scallops
Court-bouillon: a stock made with
vegetables and often wine or vinegar, for cooking fish
Crème pâtissière: confectioner's custard:
custard cream used for French sweet dishes, including pastries and ice
creams
Croissant: a crescent-shaped roll of rich,
flaky bread
Croûton: a small cube of fried bread used
as a garnish for soups and stews
Daube: stew or braise
Déglacer: to clean with a liquid (often
wine) a pan in which meat has been cooked; the flavored liquid is used
as a sauce or gravy
Déjeuner: lunch; petit dejeuner, breakfast
Dîner: dinner or main meal
Endive: chicory
Estragon: tarragon
Etuver: to stew
Extra vierge: first pressing (of olive
oil)
Farci: stuffed
Fines herbes: a mixture of herbs -
typically, parsley, chives and tarragon
Graisse d'oie: goose fat
Gratiner: to brown the top of a dish; au
gratin, coated in a sauce, sprinkle with breadcrumbs and /or cheese, and
browned either under the grill or in the oven.
Gros pain: a long, white French loaf
weighing 400g (14oz)
Haute cuisine: the lavish cooking style of
the French aristocracy that now survives in specialist restaurants all
over the world
Jambon: ham
Lard: bacon
Lard de poitrine: either salted or smoked
belly of pork
Lardons: strips of fat for larding lean
meat
Laurier (feuilles de): bay (leaves)
Morue: dry salt cod, sometimes called
stockfish
Mouli-légumes: a vegetable mill
Mouliner: to muoli, or pass through a
vegetable mill
Mouton: mutton
Pain: bread: de campagne, coarse
white; complet, wholemeal; de seigle, rye
Pâte: pastry: à choux, choux
pastry; à frire, batter for frying; brisée, shortcrust
pastry; feuilletée, puff pastry; sablée, sweet biscuit
pastry; sucrée, sweetened shortcrust pastry.
Pâté: originally a meat pie, now any meat
loaf. Interchangeable with terrine.
Pâtisserie: cake shop; also, food items
sold therein.
Petit déjeuner: see déjeuner
Persil: parsley
Poisson: fish
Poivre: pepper
Poivron: pepper or capsicum: rouge, sweet
red; vert, green
Pomme: apple
Pomme de terre: potato, sometimes
abbreviated to 'pomme', as in pommes frittes
Porc: Pork
Potage: a thick soup, often made with a
puree of vegetables.
Poule: boiling fowl
Poulet: chicken (usually roasting)
Poussin: very young chicken, 4-6 weeks old
Quiche: savory tart
Ragoût: stew
Rillettes: a form of shredded meat,
usually made from pork. Roux: a blend of melted butter or other fat and
flour: the thickening medium for many sauces.
Soupe: thick soup, often a peasant recipe
Souper: suypper
Terrine: originally a form of meat loaf
cooked in an earthenware bowl, but now indistinguishable from pâté.
Thym: thyme
Veau: veal
Vinaigrette: an oil and vinegar dressing
Vin: wine; blanc, white, rose, pink (made
from special grapes - not a mixture of red and white); rouge, red
Zest: outer (colored) layer of the skin of
citrus fruit.
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