Food Dictionary

APPETIZERS

Anchois: Anchovy.

Assiette de charcuterie: Assorted dry pork sausages.

Bouillon: Clear broth.

Champignons: Mushrooms.

Consomme: A clear soup, can be served in jellied form.

Croquettes: Breaded, fried balls of meat, potatoes or fish.

Crudities: Raw vegetables.

Escargots: Snails.

Fruits de mer: Clams, oysters, or mollusks.

Pate de: Cooked meat or fowl, chopped, made into loaf, and sliced.

Foie gras: Goose or duck liver.

Compagne/pays: Pork.

Foie de volaille: Chicken liver.

En croute: In pastry

Pommes a I'huile: Potato salad

Quiche Lorraine: Egg, cheese and bacon tart.

DESSERTS

Baba au rhum: Sponge-like cake soaked with rum syrup.

Biscuit: Cookie, cake or cracker

Boule de neige: Vanilla ice cream with co­conut and whipped cream

Chantilly: Whipped cream

Compote: Cooked fresh or dried fruit

Crepes: Thin pancakes filled with fruit, ice cream or sweet filling

Expresso: Strong, sweet, blackcoffeeserved in small cups

Fraises: Strawberries

Fromage: Cheese.

Liqueur: Strong, sweet, highly flavored liq­uors; cordials.

Mont Blanc: Chestnut puree and cream created in the shape of a mountain

Parfait: Layered desserttopped with whipped cream and served in a tall glass

Pastisserie: Pastry

Petit fours: Small filled cakes

Sacher Torte: Chocolate fudge and apricot marmalade cake

Yaourt: Yogurt.

MEAT & MEAT DISHES

Bifteck: Steak

Boeuf Bourgignon: Beef stewed in Bur­gundy wine

Chateaubriand: Large, thick steak

Chevreuil: Venison.

Empanadas: Turnover filled with chopped meat, vegetables or fruit

Jambon: Ham.

Pot au feu: Boiled beef with vegetables

Proscuitto: Spiced, smoked ham served in paper-thin slices

Tournedo: Small, thick steak

Veau: Veal.

SAUCES

A la perigourdine: Sauce for meat, essen­tial ingredients are truffles and foie gras

Bearnaise: White sauce with herbs, wine and egg yolk.

Chasseur: White wine sauce traditionally served with fresh game; essential ingredi­ents are mushrooms and shallots

Fondue: Dish made with melted cheese, seasonings, white wine; served as a hot dip for pieces of bread.

Hollandaise: Egg sauce made with egg yolk, butter and lemon juice.

Mornay sauce: White sauce with cheese added.

Newburg: Sauce of cream, butter, sherry and egg yolk.

Remoulade; Cold sauce made with mayon­naise, various condiments, and herbs

Vinaigrette: Oil and vinegar dressing.

VEGETABLES

Argenteuil: White asparagus

Boulangere: Root vegetables baked in oven, usually around a roast.

Choucroute: Sauerkraut served with ba­con, ham and sausages

Pilaf: Rice cooked in meat or poultry broth

Pommes de terre: Potatoes.

Au four: Baked.

Dauphine: Potato balls, fried.

Mousseline: Mashed.