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Appendix: Glossary of Technical Terms 396 APPENDIX: GLOSSARY OF TECHNICAL TERMS ala in the style of [a-la] a 1' anglaise a dish prepared in English style [a-1-ahn-gle] a la fran~ise a dish prepared in French style [a-la-frahn-sheez] ala carte dishes which are individually priced on a [a-la-kart] menu and prepared to order ala minute cooked to order, as on an a la carte menu [a-la-mee-noo] abricot apricot [a-bree-koh] aigrefin haddock [e-gre-fen] ail garlic [a-y] aile wing of poultry or game [el] ailerons winglets of poultry or game [el-ron] allumette matchstick size and shape, e.g. Pommes [a-lu-met] allumette aloyau sirloin of beef on the bone [al-wa-oh] amande almond [a-mand) ananas pineapple [a-na-nab] anchoise anchovy [ahn-shwa] anguille eel [ahn-gee-y] 397 appareil prepared mixtures which are the basis of [a-pa-re-y] some dishes aromates indicating culinary herbs and spices [arrow-mah] artichaut globe artichoke [ar-tee-shoh] aspic savoury jelly [as-pic] assorti an assortment, e.g. Fromages assortis [a-sawr-tee] au beurre cooked in, or served with melted butter [oh-burr] au bleu (a) steak cooked very underdone [oh-ble] (b) trout poached from very fresh e.g. Truite au bleu au four cooked in the oven, e.g. Pommes au four (oh-foor] au gratin sprinkled with cheese and browned under a [oh-gra-ten] salamander grill au jus dishes served with a gravy [oh-zhu] au vin blanc cooked or finished with white wine [oh-ven-blahn] bain-marie a container of water into which foods are (ben-ma-ree] placed for holding or cooking banane banana (ba-nan] barbue brill (bar-bu] becasse woodcock (bay-kas] becassine snipe (bay-kas-seen] betterave beetroot (be-trav] beurre manie butter and flour kneaded together and used (ber-man-yeh] for thickening beurre noisette nut-brown butter (ber-nwa-zet] blanc A cooking liquor made of water, salt, (blahn] lemon juice and flour for cooking certain types of vegetables, preserving or enhancing their natural colour blanchaille whitebait (blahnsh-ay] blanquette a white stew (sauce made from cooking (blahn-ket] liquor) 398 blond refers to a blond or second-stage roux [blohn] bombe an iced sweet made from various ice creams [bohnb] and garnished in a bombe (shaped) mould bordure border of rice, potato, etc. surrounding a [bawr-dur] dish boucbee small puff-pastry case (mouthful size) [boo-shay] bouillon a flavoured cooking liquor or soup [boo-yohn] bouquet gami parsley stalks, bay and thyme [boo-ke-gar-nee] braiser to braise [bre-zay] brider to truss poultry or game [bree-day] brioche a small or large rich yeast cake [bree-awsh] broche roasting spit [brawsh] brochette skewer [braw-shet] brouille scrambled as in Oeufs Brouille [broo-yay] brun brown [brun] brunoise very small even dice, e.g. vegetables [bru-n-wa-z] buffet table set out with hot and/or cold foods for [bu-fe] self-service cabillaud cod [ka-bee-yoh] cafe coffee [ka-fay] caille quail [kah-y] canape small savouries or hors d'oeuvre which [ka-na-pay] have small shapes usually of bread (toasted or fried) as the base. canard duck [ka-nar] canard sauvage wild duck [ka-nar-soh-vazh] caneton duckling [kan-tohn] caramel sugar cooked to amber colour and used for [ka-ra-mel] various sweet preparations such as Creme Caramel 399 carotte carrot [ka-rawt] carrt! best end, e.g. Carre d'Agneau [kar-ray] carte du jour menu of the day (either table d'hote or a Ia [kart-du-zhoor] carte) casserole (a) a heatproof dish with lid [kas-rawl] (b) name given to dish cooked in a casserole cerise cherry [ser-reez] Champignons mushrooms [shahn-peen-yohn] Chantilly stiff sweetened whipped cream [shan-tee-ee] chapelure dried breadcrumbs [shap-lur] charlotte certain sweet dishes made in moulds lined [shar-lot] with bread or sponge biscuits Chateaubriand the thick-end sector of a fillet of beef [shah-ton-bre-on] cooked as a joint chaud hot [shah] chaud-froid a setting savoury sauce used for coating [shoh-fraw] cold buffet dishes prior to decoration chemise line a mould with jelly, e.g. aspic [shmeez] chinois a conical strainer [sheen-wa] chou cabbage [shoo] chou-fleur cauliflower [shoo-fler] chaux de Bruxelle brussel spouts [shoo-de-brux-el) citron lemon [see-trohn] civet a brown stew, e.g. Civet de lievre [see-vay) clair( e) clear, e.g. Consomme (no garnish) [kl-air] cloche a fireproof glass cover used in cooking and [klawsh] presenting certain dishes, e.g. Champignons sous cloche cloute studded, e.g. onion studded with cloves and [kloo-tay] used in making bechamel sauce cocotte fireproof dish used for various dishes, e.g. [kaw-kawt] Oeufs en cocotte 400 colin hake [kaw-len] compote a combination of stewed fruits served, for [kohn-pawt] example, as a breakfast dish, e.g. compote of fruits concasse coarsely chopped, e.g. tomato concasse [kohn-cas-ay] concombre cucumber [kon-kohnbr] confiture jam [kohn-fee-tur] consomme crystal-clear soup served hot or cold [kohn-saw-may] contrefilet sirloin of beef off the bone [kohntr-fee-le] coquille StJacques scallops [kaw-kee-sen-zhak] cordon thin thread of sauce encircling a dish [kawr-dohn] cote rib, e.g. Cote de boeuf roti [kawt] c6telette cutlet [koht-let] coupe various garnished ice-cream-based dishes [koop] co urge marrow [koorzh] court bouillon cooking liquor flavoured with vegetables, [koor-boo-yohn] herbs and vinegar used for cooking certain fish, offals, etc. crepe pancake [krep] crevette prawns [kre-vet] croquette cylinder-shaped cooked food preparations [kraw-ket] coated with flour, eggwashed, and breadcrumbed and deep-fried, e.g. Pommes croquette, Croquette de volaille croute cushion of shaped fried bread on which are [kroot] served various hot food preparations such as stuffing crouton (a) small dice of bread fried in butter and [kroo-ton] served with soups, etc. (b) shaped pieces of fried bread served as part of a garnish, e.g. heart-shaped croutons 401 cuisine kitchen [kwee-zeen] cuisse leg, e.g. poultry legs [kwees] cuit cooked, e.g. 'bien cuit' means well-cooked [kwee] culotte rump [ku-lawt] dariole a small mould shaped like a flower-pot [dar-ee-awl] dame a cut of round fish through the centre bone [dar-n] deglace to swill out a pan in which food has been [day-glas] cooked and use the liquor inthe accompanying sauce degraisser to skim off the fat floating on the top of [day-gras-ay] liquids such as stock demi-glace brown sauce enriched by reduction [de-mee-glas] dejeuner luncheon [day-jer-nay] din de turkey [dend] diner diner [dee-nay] dore golden [daw-ray] du jour speciality of the day [du-zhoor] duxelle a basic preparation of finely chopped [duck-sell] mushroom and shallots Ecossaise Scotch style, e.g. Scotch eggs (oeufs [ay-kaw-se] ecossaise) emincer to slice [ay-manse-ay] en croute wrapped in pastry [ahn-kroot] en papillote a method of cooking and presenting food [ahn-pa-pee-yawt] cooked in a tightly sealed envelope of greaseproof paper en tasse served in cups, e.g. Consomme en tasse [ahn-tahs] entrecote a steak cut from the sirloin of beef [ahn-tre-koht] epaule shoulder [ay-pohl] 402 epinard spinach [ay-pee-nar] escalope thin slice of meat usually battened out [es-ka-lawp] escargot snail [es-kar-goh] espagnole traditional basic brown sauce [es-too-fard] estouffade brown stock [es-pan-yaw] etuver cooked in own juice [ay-tu-vay] faisan pheasant [fe-zahn] farce stuffing [fars] farine flour [fa-reen] feuilletage puff-pastry [fe-y-et-tazh] fines herbes a mixture of parsley, tarragon and chervil [fee-ns-erb] being fine delicate herbs flambe flamed [flahn-bay] flan open tart, usually sweet but also savoury [flahn] flank a cut of meat between the breast and leg, usually used for stewing fletan halibut [flay-tan] fleuron small crescent shapes of puff-pastry used [fle-r-on] for garnishing fish and vegetable dishes foie liver [faw] foie gras goose liver pate (full title: Pate de foie [fwa-grah] gras) fondant a textured icing [fohn-dahn] fondu melted [fohn-du] frappe chilled, e.g. Melon frappe [frap-pay] friandises sugar-based petits fours [free-ahn-deez] fricasse a white stew where the meat is cooked in [free-ka-say] the sauce 403 fro mage cheese [fraw-mazh] frosting icing which gives dishes the appearance of frosting fumee smoked (fu-may] fumet a stock of essence, e.g. fumet de poisson (fu-me] (fish) galantine dish made from white meat, rolled, glazed, [gal-an-teen] decorated and served cold garniture foods used to decorate a dish [gar-nee-tur] gateau cake [gah-toh] gelee jelly (zhe-lay] ghee Indian clarified butter gibier game [zhee-byay] gigot leg, e.g. Gigot d'Agneau [zhee-goh] glace ice cream (glas] glace iced (gla-say] glacer to glaze under a salamander grill (gla-say] gnocchi a light savoury dumpling made from either choux paste, potato or semolina gratiner to brown a dish under the salamander grill [gra-tee-nay] using cheese and breadcrumbs grille grilled, e.g. Entrecote grille [gree-y] grouse grouse hache chop finely or mince [ash] haggis Scottish dish made from finely chopped sheep's liver, lights and heart mixed with oatmeal and seasoning and cooked in the stomach-bag of a sheep hanche leg or loin of venison (ahnsh] hareng herring [a-rahn] huile oil [weel] 404 huitre oyster [weetr] jalousie a g~teau made from puff-pastry [zha-loo-zee] jambon ham [zhahn-bohn] jardiniere vegetables, etc.
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