Reference > Terms, Weights, Measures > Glossary of French Cooking Terms

Glossary of French Cooking Terms

Accolade de perdreaux
Brace of partridge.
Agneau
Lamb.
à la, au, aux
With or dressed in a certain style.
Allemande (à la)
In German style.
Américaine (à l')
In American style.
Ancienne (à l')
In old style.
Asperges
Asparagus.
Au gratin
With browned crumbs.
Béarnaise (à la)
In Swiss style.
Béchamel (à la)
With sauce made of chicken stock and milk or cream.
Beignet
Fritter.
Beurre noir
Black butter.
Biscuit Glacé
Small cakes of ice cream.
Blanquette
White meat in cream sauce.
Boeuf braisé
Braised beef.
Boeuf à la jardinière
Braised beef with vegetables.
Bouchées
Literally, mouthful. Small patties.
Bourgeoise (à la)
In family style.
Café noir
Black coffee.
Cerrelles de veau
Calf's brains.
Chaud-froid
Literally hot cold. In cookery a jellied sauce.
Chou-fleur
Cauliflower.
Civet
A game stew.
Consommé de volaille
Chicken soup.
Côtelettes
Cutlets.
Créole (à la)
With tomatoes.
Croûte au pot
A brown soup poured over small pieces of toast.
De, d'
Of.
Dinde farcie
Stuffed turkey.
Dinde, sauce céleri
Turkey with celery sauce.
écossaise (à l')
In Scottish style.
En bellevue
In aspic jelly. Applied to meats.
En coquilles
In shells.
En papillotes
In papers.
éperlans frits
Fried smelts.
Farci-e
Stuffed.
Fillet de boeuf piqué
Larded fillet of beef.
Flamande (à la)
In Holland style.
Foie de veau grillé
Broiled liver.
Fraises
Strawberries.
Frappé
Semi-frozen.
Fricassée de poulet
Fricassee of chicken.
Fromage
Cheese.
Gâteau
Cake.
Gelée
Jelly.
Génevoise (à la)
In Swiss style.
Glacé
Iced or glossed over.
Hachis de boeuf
Beef hash.
Homard
Lobster.
Hors-d'oeuvres
Side dishes.
Huîtres en coquille
Oysters in shell.
Huîtres frite
Fried oysters.
Italienne(à l')
In Italian style.
Jambon froid
Cold ham.
Jardinière
Mixed vegetables.
Lait
Milk.
Laitue
Lettuce.
Langue de boeuf à l'écarlate
Pickled tongue.
Macaroni au fromage
Macaroni with cheese.
Maître d'hôtel
Head steward.
Marrons
Chestnuts.
Morue
Salt cod.
Noël
Christmas.
Noir
Black.
Nouilles
Noodles.
Noyau
A cordial.
Oeufs farcis
Stuffed eggs.
Oeufs pochés
Poached eggs.
Omelette aux fines herbes
Omelette with fine herbs.
Omelette aux champignons
Omelette with mushrooms.
Pain
Bread.
Panade
Bread and milk cooked to a paste.
Paté de biftecks
Beefsteak pie.
Paté de foie gras
A paste made of fatted geese livers.
Pigeonneaux
Squabs.
Pois
Peas.
Pommes
Apples.
Pommes de terre
Potatoes.
Pommes de terre à la Lyonnaise
Lyonnaise potatoes.
Potage
Soup.
Poulets sautés
Fried chicken.
Queues de boeuf
Ox-tails.
Ris de veau
Sweetbreads.
Salade de laitue
Lettuce salad.
Salade de légumes
Vegetable salad.
Selle de venaison
Saddle of venison.
Soufflé
Literally, puffed up.
Soupe à l'ognon
Onion soup.
Sueres
Sweets.
Tarte aux pommes
Apple pie.
Tourte
A tart.

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Source

The Boston Cooking-School Cook Book (1896).


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