PmUT) @dB @"Data.app1@ .12 3 7 @P  @+ C@O&p@7B$"pf,6D28f6Ananas PineappleAncienne (a l')0Kidney beans, hard boiled eggs & braised lettuceAnchoisAnchovyAndalouse (a l')?Tomatoes, pimento, chopped parsley, onion, garlic & vinaigrette Andouillette)Chitterling sausages with tripe & grilledAnges a Cheval"Oysters in bacon on toast (canape)AnguilleEelAnisAniseed flavourAnisetteAniseed liqueuerAnjouLoire district (wine from) Anna (pomme)?Rounds of sliced potato cooked in an Anna mould pot in the ovenAnnulezOrder cancelled AnversoiseWith hop shootsAppareil(Culinary term indicating a basic mixtureAppelation controlee.Wine or spirit name under governmental control Appolinaris Mineral waterCx<(8Z^PhB.Biche0Doe Bien cuitCooked - well done Biere (blond, brune, a pression)Beer (Light, brown & draught)Bifteck Beef steakBigarde (caneton a la)LReduction of duck's gravy, orange & lemon juice & julienne of orange & lemonBigartePartially colouredBigareau"A variety of hard-fleshed cherriesBiscuit (a la cuiller)Sponge finger biscuitsBiscuit DuboucheMake of cognac brandy Biscuit glace$Neapolitain ice-cream; an ice gateauBismarck HarengSpoused herringBisque0Thick creamy shellfish soup Blanchaille Whitebait%Blanc (de poireau, d'oeuf, de poulet)+White (of leeks, of egg, breast of chicken)Blanc de blanc8Champagne made only from the Pinot Cardonnay white grapeBlanchirnTo place in boiling water, to remove skin (tomatoes); may also apply to meat & green vegetables, also potatoes1Cm.:,J@X2>J\: Cloche (sous)Usually for chicken with a cream sauce. Refers to a way of service (originally a cooking method), under a glass, airtight, bell-shaped lidClou de girofleCloveClouteStudded with a clove Cochenille CochinealCochon (de lait)Pig (suckling pig) Cocotte (en)JCooked & served in small round earthenware or porcelain dish (as for eggs)Cocotte minutePressure cookerCouer d'artichautArtichoke heart (bottom)Couer de boeufOx heartCoeur de laitue Lettuce heartCognac?Grape wine distillate from Cognac district of France - a brandyCoingQuince (for compotes & jelly) Cointreau"Curacao orange liqueur from FranceColbert (sole)^Sole with the backbone broken, breadcrumbed & deep fried, decorated with Maitre d'Hotel butterColinHake CollationLight meal, snackC L^4(@*fN:)Commis (de rang, de partie, debarrasseur)'Assistant (waiter, cook, table clearer)Complet (cafe)/Full, complete (coffee & continental breakfast)CompotePoached fruit, fresh & driedCompris (service)Included (service included)ConcasseRoughly chopped ConcombreCucumber Conde (poire)6Pear on a bed of sweet rice covered with apricot glaze ConfiserieConfectionary goodsConfit Crystallised ConfitureJamConserves (au vinaigre)Preserved foods (pickles))Consomme (de bouef, de volaille) en gelee3Clarified stock (of beef, chicken) jellied comsomme ContrefiletBoned out sirloin of beef Contrexeville Mineral waterCordon Bleu (rouge).A culinary merit (a make of Champagne by Mumm) Coq au vin@j*R Frou FrouVanilla, rum and candied fruitFruitsFruitFruits confitsCrystallised fruit Fruits de merSea food (assorted shell fish)Fume (anguille, saumon)Smoked (eel, salmon)Fumet (de poisson) Fish stock GalantineDCold poultry or game that has been boned, stuffed, rolled and glazedGaletteRound puff pastry cakeGarbure+Vegetable puree, butter and cream and friedGarconWaiter Garde-mangerLarderGarnir (garniture)To garnish (garnish)GasconneETomato veloute, onions, garnished with dices of goose legs and butterGaspachokCold soup made of cucumber, pimentos, garlic, tomatoes, oil, onions, pepper and salt. A Spanish speciality. GastronomeAConsists of chestnuts, small truffles, morels and cocks' kidneys.GateauCake[D/nx0ZQPJTh\$GaufreWaffleGaufrette (pomme)#Like game chips with a lace effect.GauloisemChicken consomme thickened with yolk of eggs and garnished with cocks' combs and kidneys and roundels of ham.Gelatine1Gelatine (for setting jellies, aspics and sweets)Gelee (en) (gelee d'aspic)LJelly (in) (savoury jelly for coating chaud-froid dishes and for decorating) Gelinotte Hazel grouseGendarme"Type of pickled herring or sausageGenevoise (sauce)Chopped salmon head tossed in butter with pepper, thyme and bayleaves with red wine and finished with butter and anchovy essenceGenievre(1) Juniper berry Type of ginGenoise:(1) Sponge pastry - also entremets made with sponge pastrymPuree of herbs, pistachios, almonds cooked with yolk of eggs, lemon juice, salt, pepper and finished with oil George Sand\Fish consomme with fish quenelles, blended with crayfish butter and quarter of cooked morelsGervaisCheese producer from FranceGevrey ChambertinRed wine from BurgundyGibier (a polis, a plume)Game (furred, feathered)Gigot d'agneau, moutonLeg of lamb or mutton GingembreGinger7C024x\FXB"zx"P:Girofle (clou de)CloveGirolleType of mushroomUGlace (no accent on the "e")(1) ice ice-cream sugar-icingGlace (acute accent on the "e") Iced, glazedGite a la noixSilverside of beefGlace de viandesMeat juices or meat glazeGlacierMan who makes ice-creamGlaconIce cubeGnocchi (romaine))Semolina with egg yolk, cheese and butterGnocchi (parisienne):Chou pastry and bechamel sprinkled with cheese and brownedGodard|Reduction of white wine with mirepoix of vegetable, chopped ham, half glaze and mushroom essence passed through a fine sieveGoujon de sole (goujonette)Gudgeon (small strips of fish)GoulacheRGoulash - Kind of beef stew with diced onions and seasoned with garlic and paprikaGourmandGreedy GourmandisesPetit fours (fancy cakes)GourmetConnoisseur of foodC1Ld\vThNˆ*Gousse (d'ail)Pod (clove of garlic)GoutTasteGrain (poulet de)Grain (small corn-fed chicken)Grande ChampagneOne of the cognac districts Grand Duc/Asparagus heads, slices of truffles for chicken Grand MarnierOrange liqueur from France Grand-Mere'Button onions, mushrooms and dced bacon Grand Veneur?Poivrade sauce with venison flavour, redcurrant jelly and creamGrappe (de raisins)Bunch (of grapes)GrasFat Gratin (au)SFood put under the grill until brown (sometimes covered with breadcrumbs or cheese)GratinerVTo cover with mornay sauce sprinkled with cheese and put under the grill until brownedGraves;Bordeaux district of France renowned for its dry white wineUGrecque (a la)7(1) Veloute of tomatoes with pumpkin and fried croutonsUGreen pea puree with mutton stock and julienne of carrots, leeks, cabbages and butterType of hors d'oeuvre with riceGrenade PomegranateGrenobloise (poisson meuniere)7Cooked "meuniere" with capers and peeled wedge of lemonDC2J> ,F@0 ddjFGrenouille (cuisses de) Frog (legs)GribicheOily sauce made of yolk of eggs and hard boiled eggs, oil and vinegar seasoned with mustard, capers, chopped gherkins, parsley, tarragon and dices of white of hard boiled eggsGrilladeGrilled meat, grillsGrilleGrilled Groseille RedcurrantGroseille a macquereau GooseberryGruyereiWaxy textured cheese from France and Switzerland. Distinctive in appearance on account of its large holesHacheMincedHachisMince (meat or poultry)HaddockSmoked haddockHarengHerringHarengs de BaltiqueSimilar to Bismarck HerringsHaricots (vert, blancs)Beans (french, haricots) Haut Brion(Red wine from Medoc district of Bordeaux Haute CuisineCooking at its best HavanaiseTSalad - Lettuces, shrimps, aspargus heads and mayonnaise thinned with cucumber pureeiD3Ɣdn,X @.lFTHeleneZSalad - Green pimentos, truffles, asparagus heads, tangerines and, vinaigrette with brandyHenri IV?For tournedos and noisette - Pont-Neuf potatoes and water cress Heidsieck&Name of Champagne shipper and supplierHerbesHerbsHines/Name of a firm of Cognac shippers and suppliersHochepot Stewed meat HollandaiseYolks of eggs and butter sauceHolsteinJVeal escalope with breadcrumbs served with fried egg, anchovies and olivesHomardLobsterU Hongroisel(1) For large joints - balls of cauliflower covered with Mornay sauce and paprika, mixed with ham and glazed/Sauce - chopped onions, parsley fried in butterpSauce with chopped onions, parsley fried in butter, paprika, wine, faggots, reduced and mixed with supreme saucejConsomme flavoured with tomato and paprika, rondelles of chicken, forcemeat and quenelles of calves' liverHoteliere (Ecole) Hotel School Hors d'Oeuvre (au choix, varies)%Hors d'oeuvre (choice of, variety of) Huile (a l')With oilHuitres (de Colchester)Oysters (Colchester oysters)Huitres nativesHome bred oystersHuitres de WhitstableWhitstable oysters D5 46DP2JarretKnuckle Jaune d'oeuf Yolk of eggJavanaise (salade)cJavanese style - orange segments, julienne rind of oranges, grated horseradish and acidulated creamJeanette((1) Usually with forcemeat and foie gras3Cold chicken,decorated and covered with aspic jellyJets d'houblon Hop shoots JoinvilleG(Fish) Normande sauce with crayfish and shrimps garnished with truffles JosephineKPoached pears with apples dressed round; Imperatrice rice, strawberry pureeJubilees (cerises)0Poached and stoned cherries, flambed with KirschJulienne (consomme);Clear soup with julienne of vegetables cut into fine strips4Jus de citron, tomates, orange, pamplemousse, ananas2Lemon juice, tomato, orange, grapefruit, pineapple Jus de viandeNatural meat juiceJus lieGravy thickened with arrowroot Jus de roti Roast gravyKariCurryKebabkBuffalo, lamb or mutton cut into small pieces/cubes and cooked on skewer, served with rice, peas and onionsKefir>Beverage made from cow's or camel's milk - of Caucasian originD7hN:DF&pHLapin (domestique, de Garenne)Rabbit (tame, wild)Lard (gras, maigre)Bacon (fat, lean)LardonsSmall dice of baconLatour (Chateau)First growth from Pauillac in the Medoc district of France - classified third to Chateau Lafite and Chateau Margaux (1855 classification of great red wines)Laurier (feuilles de) Bay leaves La Vallierej(1) Poached fish dressed in a crown, normande sauce, oysters, quenelles, soft roes, mushrooms and truffles9For poultry and sweetbread, truffles and trussed crayfish Valliere, La_(1) Poached fish dressed in a crown, normande sauce, oysters, soft roes, mushrooms and truffles9For poultry and sweetbread, truffles and trussed crayfishLasagneYGreen colour Italian pasta usually served with alternate layers of cheese and minced meatLegumes (entremets de) Vegetables LentillesLentilsLeopoldHVanilla and wild strawberries with kirsch flavour - an ice cream dessertLevureYeastLiaison.A binding ingredient such as egg yolk or creamLiegoise (a la)UFrom liege - offal cooked in casserole with Juniper flavouring and flavoured with ginLierTo bindLievre (levreau)Hare (young hare)D8(&izx,>aLimande Lemon soleLimonadeLemonade LimousineCFrom the Limousine district of France - garnish of cooked chestnutsLiqueur:Alcoholic beverage served with coffee at the end of a mealLombardiItalian province - apricots, bananas, nectarine oranges, pears and apples (poached), rice Imperatrice, served with whipped cream and MaraschinoLongschamps (creme)PAssaisonnementsSeasonings, condimentsAssiette (charcutiere)+Plate of delicatessen (salami, morta della)AssortiAssortedAubergeInn AubergineAubergine or egg-plantAvocat Avocado pearAvoineOatsAyoli+Sauce made of oil, mashed potatoes & garlicBaba:Dessert made from yeast dough, soaked in light syrup & rum BallotineGMeat/Poultry, boned, stuffed, rolled, cooked, can be served hot or coldBananeBananaBandeStrip of pastryBarbue Brill (fish) Barbe de boucRoot vegetablesBarbe de capucin0Type of chicoryBaron d'agneauSaddle & 2 legs of lambF4Hpx<9D4f~$ModerneDCauliflower and cheese sauce, stuffed tomatoes and duchesse potatoesMoelle (de boeuf)Marrow (of beef)Moet et Chandon/One of the Champagne houses (Champagne Shipper) Moka (gateau)(Type of coffee (Coffee flavoured gateau)Monaco`Poached fish, fine herb sauce with tomato flavouring, poached bearded oysters and truffle slicesMont Blanc (creme)'Whipped cream mixed with chestnut puree Monte CarloJ(1) Poached haddock, cream sauce, poached egg and roughly chopped tomatoes#Mousse with Chantilly and meringuesMonterTo whip up with creamMontmorency (caneton)!(1) Half glaze sauce and cherriesTGarnish for noisette and tournedos; artichoke bottoms, carrots and noisette potatoes MontpelierA savoury herb butterMorelleType of mushroomMornay*Bechamel sauce with grated parmesan cheese Mortadelle2Italian type of sausage served as an hors d'oeuvreMorue Salted codMoussakaoMoussaka - Mutton dish, demi-glace, slices of aubergine, covered with tomato or cheese sauce cooked in the ovenMoscovite (canape)aMoscow style - various appetisers on toast cut into different shapes and covered with aspic jellyC?P8*|.>!D4MouillerTo wet or add a little liquidMoules {marinieres)GMussels (cooked in stock with white wine, chopped shallots and parsley)Moulin a poivre Peppermill IncindrierAsh trayMousse5Whipped white of egg with cream - various flavourings Non fumer Non smokingFumerSmokingMousseline (sauce, pommes)((1) Hollandaise sauce with whipped cream"Mashed potatoes with whipped creamMousseux (vin)Sparkling wine*Moutarde (anglaise, de Dijon, de Bordeaux)xMustard (English mustard, mustard flavoured with white white - Dijon mustard, mustard with anchovies - Bordeaux mustard)MoutonMuttonMouton-Rothschild {Chateau)jWorld famous Bordeaux vineyard - commune of Pauillac in the Medoc district of France. A first growth wine. Mulligatawny:Mulligatawny soup - Curry soup with rice and diced chickenMummChampagne house and shipperMureMulberryMuscade (noix de)Nutmeg7D@l,,=$L2N Muscadelle)White grape wine from the Bordeaux regionMuscadet:Light white produced near Nantes in the lower Loire valleyMuscat Type of grape Myrtilles BilberriesNantais, Nantaise (salade)MFrom Nantes. (Cucumber, watercress, tomatoes, French beans and tartare sauce)Nantua (sauce)B(1) Fish veloute, white wine, cognac, tomatoes and crayfish butter;Garnish for fish: crayfish tails, nantua sauce and truffles NapolitaineS(1) (spaghetti) Cooked spaghetti as Italienne and cooked tomatoes with tomato sauceGarnish for veal scallopsNappe TableclothNapperTo coat or cover with a sauceNaturekPlainly cooked. Also applies to wine to which nothing has been added (e.g. Champagne nature - a still wine)NavarinBrown lamb stew NavarraiseaChops or cutlets. Salpicon of ham, mushrooms, peppers, bechamel sauce, grated cheese and tomatoesNavetTurnipNegociant (en vins)Trader (in wines) Neige (a la)1Snow (white of egg beaten to a stiff consistency)Newburg (homard)JCooked, sliced lobster, cream, madeira or sherry and crab served with riceDAB|lp< $xNicoiseK(1) Usually indicates presence of tomatoes, Fench beans, olives and peppersQFish garnish, chopped tomatoes, garlic capers, slices of lemon and anchovy butterNids d'Hirondelles9Literally: "swallows nest" - garnish for chicken consommeNinon (salade)>Apple, pineapple, lettuce, shrimps, mayonnaise and horseradish Nivernaise7Garnish of carrots and olive shaped small glazed onions Noilly PratFrench dry VermouthNoisette (1) Hazelnut&Hollandaise sauce with noisette butterNoisette - pommes9Small hazelnut sized potatoes roasted in clarified butterNoisette d'Agneau"Boned out lamb chop or nut of loinNoix (de Bresil, de coco)Walnut (Brazil nut, coconut) Noix de veauCushion of vealNormande (crepes).(1) Pancakes filled with chopped cooked apples@Fish veloute, mushroom essence, bound with yolk of egg and creamNorvegienne (omelette)aGenoise, ice cream covered with meringue, decorated and placed quickly in the oven - Baked AlaskaNougatNougatNougatine (gateau);Genoise cake with praline cream and chocolate fondant icingNouillesNoodlesNiuts St. Georges(Cote de nuits - famous red Burgundy wineEDB@f80&:Hv6F Nymphes (cuisse de)WFrogs legs. Also poached in white wine and served cold with chaud froid and aspic jellyOeufs brouillesScrambled eggsOeuf (dur, mollet)Egg (hard boiled, soft boiled)Oeuf a la coque Boiled eggOeuf a la poele (sur le plat)0Fried egg (cooked in a special earthenware dish)Oeuf GeorgetteHPoached egg served on half a baked potato, American sauce, cheese sauce Oeuf poche Poached eggOffice Still room Oie (Oison)Goose (Gosling)OignonOnionOiseaux (sans tetes)]Birds (stuffes fillets of various meats, especially beef and braised in beer - Belgian style)Olive (huile d')Olive (Olive oil)Olivette (pommes)'Roast potatoe the size of a small oliveOmeletteOmelet, omeletteOmelette Norvegienne Baked Alaska Opera (creme)(1) Cream caramel cooked in a circular savarin mould with strawberry soaked in Kirsch and creme caprice (whipped cream mixed with small pieces of meringue) placed in the centreNoisette and tournedos garnish: tartlets filled with chicken liver, scallops, Madeira sauce, duchesse potatoes and asparagus tipsECChilled melon with wild strawberries and flavoured with KirschOrleansMConsomme with tapioca and coloured quenelles of chicken, tomatoes and spinachOrloffD(1) Scrambled egg garnished with crayfish tails and slice of truffleeMeat garnish: braised celery in Timbale, celery puree, tomatoes, braised lettuce and chateau potatoes Orly (a l')5For fish - dipped in batter, deep fried, tomato sauce OstendaiseeFish dish with poached oysters, truffles, normande sauce and orange shape croquette of fillet of soleOsBoneOseilleSorrel Osso Bucco Knuckle of veal served with riceOursin Sea urchinOxford (salade){Dice of chicken, gherkins, hard white of egg, truffles, tomato slices on lettuce leaves with a chopped tarragon vinaigretteOxford (sauce)A cold sauce of redcurrant jelly and port wine, shallots, zest of lemon and orange, lemon and orange juice, cayenne, mustard and gingerPaille (pommes)+Straw (potatoes cut into straw-like strips)@DJD~P0Rd &f@@bPaillettes de Fromage Cheese strawsCPain (bis, blanc, complet, frais, baguette de, de seigle, flute de)mBread (brown, white, wholemeal, fresh, stick of, Rye bread, stick of bread slightly| larger than a "baguette") Pain grilleToast, toasted bread Palestine3Soup made with Jerusalem artichoke with cream addedPalmier (coeurs de)Palm (palm hearts) Pamplemouse GrapefruitPanacheShandy, beer and lemonade mixedPanachee (salade, glace)'Mixed (mixed salad, assorted ice-cream)Panade)A binding agent - flour, butter and waterPanaisParsnipPane BreadcrumbedPaprika)Paprika - a red and mild Hungarian pepper Parfait glaceCoffee ice-creamParfumPerfume, scent, flavourPapillote (en)LMeat cooked in heart shaped oiled paper bag folded over the edges like a hemParisienne (pommes)Round, ball-shaped potatoesBCE:F$$,@p|lvzv~Parme (jambon de) Parma ham ParmentierODiced potato - named after Baron Parmentier who introduced potatoes into FranceParmesanItalian hard goat cheesePasser To strainPassoirStrainerPasteque Water melonPastisAniseed flavoured drink.Pate a beignets (no accent on the 'e' of Pate)Pastry for fritters*Pate a chou (no accent on the 'e' of pate) Chou pastry)Pate brisee (no accent on the'e' of pate)(Pastry made from flour, butter and water-Pate a brioche (no accent on the 'e' of pate)Brioche pastry'Pate levee (no acent on the'e' of pate) Risen pastry,Pate a foncer (no accent on the 'e' of pate) Short pastry-Pate a nouille (no accent on the 'e' of pate) Noodle pastry+Pate a frire (no accent on the 'e' of pate) Frying batterPates alimentaires*Pasta (macaroni, spaghetti, lasagne, etc.)CF ~H.2pRzv( Rechauffer To reheat ReductionDA liquid reduced by boiling so as to increase or extract the flavourReduireFTo reduce a liquid by boiling so as to increase or extract the flavourReforme (cotelettes d'agneau)VLamb cutlets breadccrumbed and garnished with ham, truffles, beetroot and Sauce RobertURegence?(1) Usually served with various quenelles depending on the dishGFor fish: quenelles, oysters, mushrooms, poached soft roes and truffleskPoultry and sweetbreads: quenelles, cocks-comb, fois gras scallops, mushrooms, truffles and allemande sauce/Game: quenelles, game stuffing and salmis sauceRegime (alimentaire)Diet Reine Claude GreengageReine Margot (creme)7Chicken soup with milk of almonds and chicken quenellesReleveFSpiced seasoned, and name given to joints of meat on traditional menus RemouladeSMayonnaise sauce, mustard, capers, gherkins, chervil, tarragon, parsley and anchovyRemuageATwisting of champagne bottles during the Champag`ne making process Remy MartinName of a firm producing cognacRenaissance (a la)Garnish of artichoke bottoms, carrots, turnips, French beans, peas, asparagus tips, cauliflower and hollandaise sauce - fondantes potatoesRhubarbeRhubarbRhum (au rhum)Rum (with rum) RichelieuFStuffed tomatoes, stuffed mushrooms, braised lettuce, chateau potatoesC|2pR&R(<h<-xRieslingTWhite wine grapes originating from the Rhine valley, but now grown in many countries Rillettes5Meat or poultry cooked and minced, eaten cold as pate Rince-doigts FingerbowlRis (d'agneau, de veau)Sweetbreads (of lamb, of veal)Rissolee (pomme)Brown roasted potatoesRissolerTo brownRisottoBraised rice with grated cheese Riviere (de)RiverRiviere (truite) River troutRizRiceRobe de chambre (pomme en)Steamed jacket potatoesRobert (sauce);Half glaze, white wine, vinegar, chopped onions and mustardRognonKidneyRomaine (salade) Cos lettuceRomanoffMeat garnish: stuffed cucumbers, duchesse potatoes, croustade filled with celery, rare salpicon, mushrooms and horseradish sauceRomanoff (fraises)'Strawberries, whipped cream and curacaoC~N$Jz!",&j  Coupe ColonelLemon sorbet with vodkaRomarinRosemaryRondelle (de saucisson)6Slices of a type of sausage served as an hors d'oeuvre RoquefortFamous French blue cheeseRosbif4Roast beef. Also a French slang term or the English.Rossini3(1) Foie gras, truffle, half glaze and Madeira wineJFor tournedos and noisette: foie gras scallops sauteed in butter, trufflesRoti Roast meat Rotisseur Roast chef RouennaiseGRouen style: half glaze, red wine, duck liver, lemon juice and shallotsRouget Red mullet%Roulade (de saumon, de veau, de porc)*Rolled piece (of salmon, of veal, of pork) Rousillon:One of the major wine producing regions of Southern FranceRouxaFat or butter and flour cooked to various degrees. One of the basic ingredients for making saucesRoyale[(1) Poached white of egg, coloured and cut into various shapes, dice, lozenges for consomme As regenceCharlotte Royale"Bavarois surrounded by swiss rollsRubaneRibbonsADx p М-z8Bavarois Rubane9Three flavour bavarois; chocolate, vanilla and strawberryRusse (salade)+Russian salad - mixed diced vegetable saladRutabagaSwedeSabayonzYolk of egg, sugar and white wine or Marsala whipped to a frothy consistency. Also basic sauce for creme anglais, bavaroisSablees (pommes)%Diced roast potatoes with breadcrumbsSafronSaffronSagouSagoSaignant>Underdone, term used for cooking of steaks. Literally - bloodySaindouxLardSaint Florentin (pommes)MFlat croquette potatoes with chopped ham, rolled in vermicelli and deep friedSaint Germain (creme)6Fresh pea soup, green peas, croutons, liaison of cream Saint GermainNSweetbread garnish: dome shape puree of fresh peas served in artichoke bottomsSaint Honore (gateau)sShaped like the crown of St Honore - puff pastry base, profiterolles around and the centre filled with pastry cream Saint Hubert[Game veloute: dice of game and truffles, cream, redcurrant jelly and fine champagne liqueur Saint Mande/Garnish of peas, French beans, Macaire potatoes Saint Paulin French cheeseB":($*f4pzHXSardineSardine SarladaiseGarnish for meatSarladaise (pomme)8Sliced potatoes and truffles cooked in stock in the ovenSauceSauceSaucier Sauce chefSaucisseSausage SaucissonBSausage made with a misture of raw minced beef, pork and seasoningSauge Sage (a herb)Saumon (fume, d'Ecosse)Salmon (smoked, Scottish) Saumoniere Salmon kettleSaumur/White, red and rose wine from the Loire valley.SaumureBrineSaute (poulet, pommes)$Tossed and fried (chicken, potatoes)Sauter au beurreTo toss in butterSauteuse!Copper pan used for sauted dishes SauternesaWorld famous district in the Bordeaux region, famed for its sweet wines (Home of Chateau d'Yquem)B>:H>zd$(J Saint PierreJohn Dory (fish) Saison (de)Season (of the)SaladeSaladSalade nicoisebSalad: tomatoes, French beans, potatoes, anchovies, black olives, capers and vianaigrette dressingSalade de fruitsFresh fruit salad SalamandreSalamander - grillSalami4Salami sausage from Italy served as an hors d'oeuvreSelSaltSaleSaltedSalpetre'Saltpetre used for the pickling of meatSalsifisSalsifySalpiconCMixture of fruit or vegetables cut into dice and covered with sauceSancerreUWhite wine produced in the central part of France made from the Sauvignon blanc grapeSanglier Wild boar San PelegrinoItalian mineral waterSarah BernhardtUGarnish of demo-glace, port wine, meat marrow, croutons, tomatoes and braised lettuceQCjn΄r$ &66SauvageWildSavarin (aux fruits)IRound sponge made with baba paste with a fruit salad placed in the centreSavoyarde (pommes, omelette)+Savoy style (potatoes, omelette and cheese)Saxon (souffle)#Vanilla souffle served with sabayonScampi.Scampi - the Italian term for Dublin Bay prawnSchneider (pommes)RSliced potatoes cooked in milk, with cream, meat glaze, butter and chopped parsley Schnitzel6Term used to denote a thin slice of meat, usually vealSecDrySelle (d'agneau, de mouton)Saddle (of lamb, of mutton)SemouleSemolinaServeurWaiterServeuseWaitressSevigne (creme)@Cream of chicken soup, chicken quenelles and julienne of lettuce SicilienneSicilian style-Sirop (de groseille, de cassis, de grenadine)?Syrup (redcurrant syrup, blackcurrant syrup, pomegranate syrup)SoignePrepared with carerC.R"4<:ZPf SoissonnaiseaWith large Soissons (haricot beans). Originally from the town of the same name in Northern FranceSoleSoleSolferino (creme)?Potato and tomato soup with small balls of carrots and potatoes Sommelier Wine waiterSorbet(1) Flavoured water ice'A course at banquet between main dishesSoubise (sauce)White sauce with onionsSouffleSouffleSoupeCountry style soupSoupe aux choux Cabbage soupSoupe a l'oignon Onion soup Sous chef!Second in charge to the head chefSous (la) cendreqOriginally meat cooked under hot wood cinders (literally - under ashes). Wrapped in pastry and cooked in the oven Sous noixUnder cushion or nut of vealSoya (huile de)!Soya oil (oil from the soya bean) St Emilion=Red wine from the borders of the Pomerol district of Bordeaux St EstepheArtichoke bottoms, oysters, mushrooms, crayfish and mayonnaiseThereseHPoached fillets of fish, noisette potatoes, truffle and white winw sauceThermidor (homard)ALobster in half shell, white wine sauce, mustard and mornay sauceThonTunaD*">BnMJThymThyme (a herb)Tilleul (the de)#(1) Infusion of leaves of lime tree Lime treeTimbaleY(1) Small round dish with a double container used for cooking delicate fruit and soufflesPresented in a timbale dishTisaneInfusionTivoli@Soft roes, poached oysters, mushrooms, noodles and genoise sauceTokayWhite wine from HungaryTomateTomato TopinambourJerusalem artichokeTorta/Type of cake made with sponge, fruit and mousseTortue(1) Turtle (turtle soup)qEntree: quenelles, mushrooms, gherkins, garlic, scallop of veal tongue and brain, fried egg, crouton and trufflesToscaHChicken consomme with tapioca, turtle meat, Madeira and julienne of leek ToulousaineT(1) Chicken in aspic Toulouse style with truffles, cocks' kidneys and asparagus tipsChicken and sweetbreads - chicken quenelles, sweetbread scallops, cocks' comb and kidneys, mushrooms, supreme sauce and truffles Tourangelle@Entree garnish: French beans and kidney beans, cooked in veloute TournedosERound, thick piece of steak cut from the middle of the fillet of beefTournerTo turn or shape vegetablesTourte,(1) Round pastry for entrees or sweet dishesRye brown cottage loafBZ@Ft$X`ZT ffTraminer9Type of white wine grape from Alsace and the Rhine valleyTranche (mince, epaise)Slice (thin, thick)Tranche tendreTopside of beefTranche grasseThin flank of beefTranche napolitaine$Ice cream with fruit cut into slices TrancheurCarverTrifle#Trifle, also known as soup anglaiseTripeTripe Tiple sec$Liqueur made from oranges and cognacTroncon#Cut through the bone of a flat fishTrousser une volailleTo truss a chickenTruffeTruffleTruiteTroutTurbigoZKidney cut in half sauteed in butter, tomato, half glaze on toast, chipolata and mushroomsTurque*Chicken liver, onions, rice and half glaze Tutti frutti$Italian ice cream with various fruitC|BhH$f4`vH Tyrolienne(1) Sauce choron with oilBFor tournedos and noisettes: fried onion rings and cooked tomatoesVacherin3Meringue gateau with ice cream, ice cream and fruit VaisselleCrockery (washing up) ValenciennesbEntree garnish: rizotto valencienne (rice cooked in meat stock) and served with croquette potatoesVanille (rocher)6Vanilla (spooned out ice cream for serving with fruit)Vanille (accent on the 'e')Flavoured with vanillaVapeur (pommes)Steamed (potatoes)Veau Calf - vealVelours (creme)!Velvet - carrot soup with tapiocaVeloute8(1) Smooth thick white sauce made with stock and no milk Type of soup#Venaison (de cerf, chevreuil, daim)Venison (deer, roe buck, buck)VendangeGrape gathering Vermicelle#Vermicelli used as garnish to soups Veronique/White wine sauce and white grapes: fish garnishVert preTGreen meadow. Garnish of watercress and straw potatoes with butter "maitre d'hotel".Veuve-ClicquotA champagne shipper5C P*rbn&dBpd<*AlaskaOmelette souffle (baked Alaska)Aloyau Beef SirloinAlbufera.Supreme sauce, meat glaze & pimento, foie gras Alphonse XIII!Aubergine, tomato sauce & pimento Algerienne?Small peeled tomatoes, artichokes & croquette of sweet potatoes Allemande+White sauce, blended with egg yolks & creamAlose Shad (fish)#Allumette(1) Pommes(2) Patisserie.Match(1) Thin chip potatoes (matchstick size)Type of dry petits foursAlouetteLarkAlsacienne (a l')Sauercraut in small tartlettesAmandes mondeesShelled almondsAmericaine (Homard a l')[Lobster with chopped onions, shallots, garlic, parsley, chervil, taragon, tomatoes & brandy Alphabetiques(Pasta letters used as a garnish in soupsAmbassadeur (a l')Artichokes & duchess potatoes Amuse-gueuleCocktail snacks Amer (picon)BitterCJxLl266&:Arachide (l'huile d') Groud nut oilArchiducF(1) Madeira wine, port & fish stock, brunoise of vegetables & trufflesTCan be applied to dishes seasoed with paprika, red pepper & blended with fresh cream Archiduchesse,Mixed nuts, ham, mushrooms & asparagus headsArdennaise (a l')4Small birds cooked in a cocotte with juniper berriesArenberg (a l')6Bavarois with pears, candied fruit & biscuit in kirschArgenteuil (a l')2Asparagus from the region of Argenteuil, in FranceArlequinChocolate & vanilla souffleArlesienne (a l')GPreparation of white wine, garlic, aubergines, onion & chopped tomatoesArmagnac+French brandy from the district of ArmagnacArmenonville (a ')?Garnish of artichoke bottoms, croquette potatoes & french beans Aromatiser To aromatizeAromeAromaAromates (aux) With herbs ArtichautGlobe artichokeAsperge Asparagus Aspic (en)In savoury jellyuCƤ &"$r@T0:ViandeMeatUVichy(1) Gaseous mineral water(Carrots cooked in Vichy water and glazedGarnish of Vichy carrots VichyssoiseDSoup made with potatoe, leeks, cream and chives - usually eaten coldVictoriaNFruit slice, macedoine of fruit, cherries and marrons glaces with Madeira wine Viennoise](1) Veal scallop, breadcrumbed, shallow fried served with a slice of lemon, olive and anchovyYMeat garnish: noodles croustade filled with leaf spinach, braised celery and new potatoesVignobleVineyardVillageVillageVinWineVinaigreVinegar Vinaigrette+Oil and vinegar dressing or French dressingUVin blanc (au)(1) White wineWith white wineWhite wine sauceVin de Provence6Wine from the Provence district in the South of France Vin de paysLocal country wine VinicultureThe industry of wine growing Vin nouveau Young wine Vin ordinaire Ordinary winekDtF4d$bf&UVin rouge (au) (1) Red wine With red wineRed wine sauceViroflayQMeat garnish: spinach balls viroflay style, artichoke quarters & chateau potatoesVittelStill French mineral waterViveur (consomme)QBeef or duck consomme, garnished with julienne of celery, diablotins with paprikaVoileVeil of spun sugarVoisin (pommes) Anna potatoes with grated cheese2Voiture (a trancher, a hors d'oeuvre, a entremets)'Trolley (carving, hors d'oeuvre, sweet)VolaillePoultry Vol au vent^Round puff pastry case which can be filled with such ingredients as chicken or meat in a sauceVolnay(Wine from the Cote de Beaune in Burgundy Vosne-Romanee#One of the great red Burgundy winesVouvrayBWhite wine fromTourraine in the Loire valley - sometimes sparkling Vrac (en)In bulkWaldorf (salade)CGrated celeriac, mayonnaise, lemon juce in apple topped with walnutWaleska@(1) Poached fish - scallop of lobster, truffles and sauce Mornay3Garnish: crayfish and lobster scallops and truffles Washington((1) Poultry garnish of creamed sweetcornDFish cooked in butter, lobster scallops, American sauce and truffles@-vN0 6jhdWaterzoi[Waterzootje (Flemish cookery). Similar to bouillabaisse but with butter used instead of oilWellington (filet de boeuf)mLarded, cooked in pastry served with tomatoes, braised lettuce, chateau potatoes, Madeira sauce and foie grasWindsor (croute)(Ham paste and grilled mushrooms on toastWinterthur (a la)>Type of lobster dish served with7 peeled shrimps and a salpiconWladimiruPoultry, half sauce bearnaise, half supreme of carrots witj jukienne of celery, truffles, tarragon leaves and chervilXavierConsomme with peas and chervil Xeres (au) With sherryYaourtYoghurtYquem (chateau d')HGrand premier cru of Sauternes - the most famous of French dessert winesYvette]Scrambled egg with asparagus tips, crayfish tails and truffles in a tartlet with Nantua sauce ZabaglioneYItalian sweet made with a sabayon of yolk of egg, sugar, finger biscuits and Marsala wineZampinoStuffed pig's legZephir,Name given to a light and frothy preparationZeste,Zest: the "peel" of the skin of citrus fruitZingaraaTarragon flavoured half glaze sauce, julienne of ham, tongue, mushrooms and truffles with MadeiraZucchini'Small vegetable marrow, see also Courge]CFR<^8jj\R$Baron de bouef0Double sirloin of beef BarquetteBoat-shaped pastry caseBarsac White Bordeaux wine from Gironde Basse-coteSpare rib of porkBataille (pommes).(Potatoes) cut in half inch cubes & deep friedBatarde%White sauce, yolk of egg, lemon juiceBateliere (poisson)-Fish with mushrooms, small onions, fried eggsBavarois=Sugar, egg yolks, milk, gelatine & whipped cream (cold sweet)BavetteThin flank of beefBaveuse (omelette) Partially cooked omelette - soft Bearnaise)Hollandaise sauce with tarragon & chervil Beaujolais!Red wine from Beaujolais districtBeaune Red wine from Cote d'Or districtBecasseWoodcock Becassine0  Snipe (half-size of woodcock)Bechamel5Basic white sauce (cooked butter & flour; milk added)DH8@4B8lBeignet (de pomme)Fritter (apple) Belchazzar3Balthazar - Champagne bottle size of 16 normal onesBelle Helene (poire)UPoached pear, vanilla ice-cream, covered with hot chocolate sauce & topped with creamBelle Meuniere0q(Fish) shallow fried as for meuniere with the addition of grilled mushrooms, roughly chopped tomatoes & soft roesBelonsOysters from France Belle VuedCold salmon decorated with slices of truffles, white of egg, tarragon, chervil, yolk of egg & glazedBelugaHName for the sturgeon in the Black Sea producing the best Russian CaviarBenedictine (a la)(1) French herbal liqueurEgg dishes (egg in a cocotte dish with diced lamb & mushrooms) BerlingotType of barley sugarBerny (pommes)WPotato croquettes, apricot shaped & rolled with truffles in sliced almonds & deep friedBetterave rougeBeetrootBeurre d'AnchoisAnchovy butter Beurre fondu Melted butterBeurre noisette (noir)Browned butter (black butter)BRvtZFJPL@4 Blanquette (de veau)White stew of vealBle0Corn Bleu (au)G(1) Freshwater fish (usually trout) plunged in a boiling court-bouillon(2) Very undercooked steakBleu d'Auverges(Cheese from the Auvergne (a blue cheese)Bleu de Causses0A blue cheese from the Causses (south of France)Blinis$Buckwheat pancake served with caviarBoeufBeef BohemienneOnion, tomatoes & riceBoissonDrink BoistelleAs "bercy" plus mushrooms BollingerChampagne producer & shipperBolognaise (sauce)CMinced meat, onion & tomatoes with veal stock served with spaghetti Bombe glaceeIce cream (bomb-shaped) Bon appetit !Have a good mealBon boisCognac districtBonbonsSweetscD~Db>T6T Bonne femmeP(1) Housewife style - used for a soup made of leeks, potatoes & other vegetablesFish (usually sole) poached in fih stock with white wine, shallots, parsley and sliced mushrooms served with a border of steamed potatoesBordeaux>Wines from Bordeaux district, e.g. Pauillac, Graves or Margaux Bordelaise7Red wine (Bordeaux) sauce, shallots, thyme & bay leavesBordure5Border of a dish (piping of Duchesse potatoes around)BoucheesSmall vol-au-vent cases Boudin blanc"White sausage made with pork blood Bouillabaise3Mediterranean stew of a variety of fish & shellfishBouiili (bouef) Boiled (beef)BouillonStock - meat or vegetable broth Boulangere>Garnish - sliced potatoes & onions cooked in stock in the ovenBoule de neige(1) Edible agaricYVanilla mousse and crystallised fruit soaked in maraschino all covered with whipped creamBoules de BerlinDoughnutBouletteCooked food in small ball shape Bouquet garni2Aromatic herbs or plants tied into a little faggotBouquetiere (a la)XGlazed carrots, turnips, peas, french beans, & cauliflower cooked with Hollandaise sauceaCxd$P|Nn6jBourgeoise (a la)(Glazed carrots & onions cooked with meat Bourdaloue4(1) Cream soup - cream of rice with "royale" garnish Pear flan BourgogneTWines from Burgundy such as Montrachet, Pommard, Volnay, Nuits St George, ChambertinBourguigonne (a la)'(1) Glazed onions, mushrooms & red wineGarlic butter for snailsBoursin aux fines herbesCream cheese with herbs BouteilleBottleBraiseQBraised meat or vegetables cooked in a very little liquid in a covered receptacleBrebisSheepBreme Bream (fresh or salt-water fish)Bresse (poularde de)'Poultry raised in Bresse area of FranceBretonne5Dry white beans cooked in meat stock & sauce bretonneBrevalAs "bonne femme" plus tomatoesBrie0Rich, creamy cheese from region of Brie (France)BrigadeTeamBriocheA light yeast bun Broche (a la)%Food cooked on a spit on an open fireLB$$DDJ j4JlBrochetPike BrochetteSkewerBrocoliBroccoliBrouilles (oeufs)Scrambled eggsBrunoiseFinely diced vegetablesBrutRaw, unmanufactured, unrefinedBruxelloise (a la)CBrussels sprouts in butter & olive shaped potatoes cooked in butterBucardeCockleBuccinWhelk Buche de Noel%Yule tide log (French Christmas cake) Buffet froid Cold buffetByron (pommes)NPotatoes with a hollow top, sprinkled with cheese, covered with cream & glazedCabernet (Sauvignon)Type of grapes CabillaudCod Cabillons*Small type of cheese made from goat's milkCacaoCocoaB0",J^.j@DND&tCoco (noix de)CoconutCafeineCaffein Cafetiere Coffee potCailleQuail Caisses (en)Wrapped in paper cases Calon segur!Wine of Bordeaux district - MedocCalvados Apple brandy Camembert)Ripe, mature soft cheese made in NormandyCamomileCamomile (herbal tea) Campagne (de)Country (from the)Campagne (pate de)Country style pateCanapeeHors d'oeuvre or savoury presented on a small slice of toasted bread sometimes covered in aspic jellyCanard (caneton)Duck (duckling)CannelleCinnamon CanneloniHRolls of pasta stuffed with beef, spinach & seasoning made in veal stock Cantaloup.Melon originally grown at Cantalupo, near RomeCdBD^R1:B8B Capitolade%Chicken stew, demi-glace & white wineCapresCapersCapricevFish filleted & dipped in butter & breadcrumbs & dressed with half banana cooked in butter & grilled with sauce RobertCapucine (Cafe)BCappuccino (coffee with cream & sprinkled with powdered chocolate)CarafeGlass decanter or carafeCaramelSugar cooked until brownCarbonnade de boeufBeef steak stewed in beerCardinalP(1) Bechamel sauce & fish stock, truffle essence, lobster butter, cayenne pepper"Lobster, truffles & cardinal sauceCardon Cardoon, similar to an artichokeCaremeG(1) Name of famous chef of early 19th century & dishes called after him;Hard-boiled egg, artichoke bottoms, truffles & Nantua sauceCari (currie or kari)CurryCarmenOConsomme clarified with tomato juice, capsicums garnished with chunks of tomatoCarotte (rapee)Carrot (grated)CarpeCarpCarolineMedium grain riceCarre d'agneauBest end of lamb6D>^^(lZFN p@ Carte du jourMenu of the day Carte (a la) Dishes chosen from the menu cardCassata%Neopolitan ice-cream with glace fruit Casse-crouteSnackCasserole (en)%Saucepan (cooked in a fireproof dish)Cassis$Balckcurrant or blackcurrant liqueur CassouletqA stew dish originating from the Lanquedoc region of France, prepared from pork, lamb or goose with haricot beansCastillane (a la)ZChopped tomatoes cooked in oil with small onion rings, croquette potatoes & pieces of meatCatalaneZ(1) Garnish of aubergines sauteed in oil, served with pilaf of rice & large pieces of meatArtichoke bottomsCave (caviste)Cellar (cellarman)CaviareCaviar - roe of sturgeon fish Cavour (a la)Small pieces of veal escalopes & calves sweetbreads dressed on small circles of polenta garnished with spiced mushrooms & filled with pieces of chicken liver & slices of trufflesCeleri (celeri rave)!Celery (celeriac or celery roots) CelestineJConsomme thickened with tapioca garnished with julienne of savoury pancakeCendresAshesCepesType of edible mushroomsBCf$ FDFpPH.PCereales(Cereal plants - e.g. oats, wheat, barleyCerfStagCerfeuilChervil)Cerises (glacees, jubilees au maraschino)KCherries (sugared, soaked in kirsch syrup & flamed or soaked in maraschino)CervelleBrainCervelasSaveloy, type of sausageChablisWhite wine from Burgundy ChambertinRed wine from BurgundyChambery-Thin slice of potatoes, bacon & grated cheeseChambord (a la)`Garnish for fish with mushrooms, fish quennelles, soft roes, crayfish tails & sliecs of truffles Chambre (vin)Wine at room temperatureChampagne (fine)A cognac (brandy) Champeaux_For chicken - sauted, white wine & meat glaze, garnished with small onions and cocotte potatoes Champignons Mushrooms Champvallon?Cutlets cooked in stock with boulangere potatoes without onionsChantilly (a la)Whipped cream & sugarDpR4d̶d ChapelurenWhite breadcrumbs which have been kept for two or three days mainly used for coating dishes cooked "au gratin"ChaponCapon Charcuterie*Meat delicatessen such as sausages & patesChassagne MontrachetWine from burgundy ChataigneSweet chestnut Charentais%Type of melon from Charentes (France)Charlotte russeGSweet made from Bavarian cream & served cold, lined with sponge fingersCharlotte de fruitsPConfection of fruit served in a moul lined with thin slices of bread. Served hot CharollaiseMGarnish of cauliflower &croustades filled with turnip puree for large jointsChatresK(1) Garnish for tournedos & noisettes: fondantes potatoes & tarragon leaves#Stuffed mushrooms & braised lettuce Chartreuse%Liqueur made by the monks of ChartresChasseur (a la)?Hunter style: with mushrooms, shallots, white wine & demi glace Chateaubriand5Thick slice taken from the middle of a fillet of beefChateau (pomme)@Barrel shaped potatoes cooked in butter to a golden brown colourChateau Haut Brion, Lafitte5Wine from the Bordeaux district of France; 1st growthChateauneuf de PapeKRed wine from the Rhone district of France. Suitable for drinking with gameC̀0FZ4h|&4y@@HjJ|Court BouillonUPoaching liquor flavoured with aromats in which meat, fish & vegetables can be cookedCouscous,North African speciality - meat & grain stewCouvertCover, cover charge Crabe dresse Dressed crab CrapaudineePigeon or chicken cut up & flattened in the shape of a toad, grilled & garnished with sliced gherkinsCrecy (potage)Puree of carrot soup9Creme (acidulee, anglaise, fouettee, fraiche, patisserie)6Cream (sour, egg yolk custard, whipped, fresh, pastry) Creme CaramelCaramel custard Creole (a la)nRice pilaf garnished with red peppers, tomatoes & mushrooms, cooked in oil, flavoured with pineapple or orangeICrepe (flambee, fourree, suzette/Grand Marnier, normande, a la confiture)RPancake (flamed, filled, flamed with Grand Marnier & brandy, with apple, with jam) CrepinetteLittle flat sausageCresson de fontaine WatercressCervette grise, rose Shrimp, prawn Croissant)Crescent shaped bread made of puff pastryCroquant (chocolat)Plain chocolate Croquembouche.Crisp pastries, made of small chou paste ballsC#^fJ.NlH,:(>Croque MonsieurToasted ham & cheese sandwich Croquignolles#Pastry: kind of fondant icing sugarCroquette (pommes)VCooked food in a cylindrical shape & deep fried (mashed potato cooked in this fashion) CroustadePastry case (puff pastry) Croute (en) On pastryCroutonsCubes of bread shallow friedCru,(1) Growth, also wines of a similar standardRawCruditesRaw vegetables (assorted) Crustaces Shell fish#Cuisine (regionale, internationale),Kitchen or cooking (regional, international)*Cuisse (de grenouille, de porc, de poulet)Leg (frog, pork, chicken)Cuissot de porc Leg of pork)Cuit (a point, bleu, saignant, bien cuit):Cooked (medium, very underdone, rare(bloody), well cooked)CuireTo cook CulinaireCulinaryCulotte de boeuf Rump of beefjC$\02-`p\bz@(Cumin&Cumin - dried seed used for flavouringCuracaoOrange liqueurCuveeBlending of winesCygneSwan Dame Blanche7(1) Type of chicken consomme with tapioca & almond milkDIce cream with crushed fresh bitter almonds and sometimes with peachDariole&Small cylindrical mould (for puddings)Darne0Slice of fish cut with the bone (for round fish)Darphin$Like "Pommes Anna" but cut in stripsDartoisA(1) Two puff pastry layers with almond or pastry cream in between:Garnish: turned carrot, turnip, celery & rissoled potatoesDatteDateDaube:Method of braising meat (usually beef) in red wine & stockDauphin'Name sometimes used in place of DarphinDauphine (pommes))Choux paste mixed with potato, deep friedDauphinoise (a la);Dauphine method of preparing vegetables with grated gruyere DebarrasserTo clear up tablesDecanter To decant@% 4Vp8z*>nd,DeglacerxDilution of concentrated meat juices or residue left over from cooking meat swilled out with wine or stock to make gravy Degraisser To remove fat DegustationTasting (of wines, tea, food)Dejeuner (a la fourchette)Lunch (knife and fork meal)DeliceK(1) Common though rather vague culinary term suggesting something deliciousFolded fillet of sole or plaiceDelmonico (pommes)?Cubes of potato coated in milk, covered in breadcumbs - grilledDemiHalf Demi chefAssistant waiter Demi-deuilEFood (poultry, fish, veal) covered with a sauce supreme with trufflesDemidoff (consomme)_Chicken consomme garnished with dices of vegetables, truffles, quenelles, mushrooms and chervil Demi-glace0Refined Espagnole or Brown Sauce reduced by halfDemi-sec Medium-dryDemi selType of cream cheeseDerby (croutes)%Garnish: ham puree and pickled walnutDes (accent on the 'e')Dice, e.g. of vegetablesDesosser To bone outD&ft(eTN* n Diable (a la)Usually applied to poultry. Battered, seasoned, grilled, sprinkled with breadcrumbs, browned aynd serves with Devilled sauce: shallots, pepper, white wine reduced and cayenneDiable a cheval (canape)RPrunes stuffed with chutney wrapped in bacon served on toast (Devils on Horseback)Diablotins (canape)Small pieces of Welsh rarebit Diane (steak)^Thin slices of entrecote steak cooked in wine, Worcester sauce and shallots flamed with brandy Dieppoise.Garnish: shrimps' tails, mussels and mushroomsDigestif DigestiveDijonnaise (Escargots a la){Snails with reduced wine and shallots mixed with marrow, salt, pepper, spices, garlic and truffles treated as BourguignonneDinde (dindonneau)Turkey (young turkey)DinerDinner DiplomateWFish veloute with mushrooms, oysters cohered with yolk of egg, cream and lobster butter Dom Perignon+(1) Very well known and expensive champagne@The Benedictine monk who reputedly created "methode champenoise"Dore Brushed with beaten egg to brownDoriaMGarnish: cucumber turned into "clove of garlic shape" cooked slowly in butterDoucette Corn saladDouzaineDozenDosage.Syrup added to champagne before final bottlingB'NPtD: &&>l8(DrageeAlmond covered with hard sugarDubarry (creme)(1) Cauliflower (soup)Duchesse (pommes)1Puree of potatoes mixed with egg yolks and butterDuglereJFish sauce made from tomatoes, parsley, onions, shallots and reduced stockDuxelles/Chopped mushrooms and shallots cooked in butterDu jour (plat)Of the day (dish)EauWater Eau de vieSpirit or BrandyEbarbeBearded EcarlatteScarlet EchalotteShallotEchine de porcCollar of porkEclair-Chou pastry filled with cream or pastry creamEcossaise (a l')EScotch egg sauce, thin bechamel garnished with white and yolk of eggs Ecreme (lait) Skimmed milk EcrevisseCrayfishtC(QF\` ~ Tnd>:Egyptienne (a l')3Puree egyptienne is prepared from yellow split peas Elizabeth(1) Coupe - cherries soaked in kirsch and cherry brandy covered in whipped cream with cinnamon(2) Escalope cooked with cream and cognacElixirElixir EmmenthalCheese from SwitzerlandEmince (de volaille)Thin slice (of chicken) En branche#Whole (spinach) as opposed to puree En buissonsuCrayfish cooked in court bouillant, cooled in their juice, served hung by the tail on a stand, garnished with parsley En cascade2Usually prawns arranged in a dish like a waterfallEndiveChicoryEn robe de chambre (pommes)$In their jacket (potatoes) - SteamedEntierWholeEntre-deux-mersWhite wine from BordeauxEntrecote (minute, double)Steak cut from the sirloinEntree)The first meat dish to figure on the menuEntremets sucres Sweet course EntremettierVegetable cookC)"h~"^^)BHj&Xh8EpauleShoulderEperlanSmeltEpices+Spices (the word "condiments" is also used)Epicure (canape),Roquefort cheese, butter with chopped onionsEpinardSpinachEsau(Lentil juice with rice, butter and creamEscalope$Thin slice usually of veal (scallop) Espagnole\(1) Omelette (with onions, tomatoes, pimentos, potatoes) served flat on the plate not foldedRich brown sauce which is foundation of demi-glace and many brown sauces - made of fat and flour and cooked in oven to light brown colour to which stock is addedEssence d'amandeAlmond essenceEssence de vanilleVanilla essence Estouffade(1) Food slowly stewedBasic brown stockEstragonTarragon Esturgeon Sturgeon (caviar producing fish)Etamine*Sieve or butter muslin; fam. "tammy cloth" Etuvee (a l')KMethod of cooking food in tightly covered container with little or no waterEvianFrench mineral waterC,~Fj>x1D<4`|FoieLiverFoie gras (de Strasbourg)#Fatted liver of geese with truffles Folle blanche5Low quality white wine used in distillation of brandyFond d'ArtichautArtichoke bottomFondant9Sugar, water and glucose used to coat sweet buns, eclairsFondantes (pommes) Potatoes cooked in stock in ovenFonds de cuisine Basic stocksFondue (au fromage)&Melted cheese with wine and seasoningsFondue BourguignonneRFillet steak dices cooked in oil at the table: eaten with many accompanying saucesFontainbleau (garniture)lTournedos and noisettes - Bouchee made with duchesse potatoes filled with jardiniere of vegetables (garnish)Forestiere (a la)A(1)Morels tossed in butter, dices of bacon & parmentiere potatoes6Ceps tossed in butter with mushrooms & pommes cocottesFouettee (creme)Whipped (cream) Four (au)Cooked in the ovenFourreFilled or stuffedFraise (des bois)Strawberry (wild strawberry)Fraises (Romanoff))Strawberries with curacao and fresh cream@Table1 French K dEnglish  d(2) d(3) d(4) dzy essenceEssence de citron Lemon essenceForestiere (creme);Cream of mushroom soup garnished with julienne of mushroomsfC-* l|x8H Framboise Raspberry FrancillonCChicken consomme garnished with poached eggs and chicken quennelles Frangipane5Pastry made of butter, sugar, eggs, almonds and flourFrappeChilled Friandises3Sweet delicacies (petits fours, crystallised fruit) Fricadelles(Chopped meat with onion and bread; fried Fricassee8White ragout (chicken, rabbit or veal) cooked in a sauceFrite (pommes frites)(Fried or chips (fried potatoes or chips)Frite a la francaise'Covered with milk and flour, deep friedFrite a l'anglaise/Covered in flour, eggs, breadcrumbs, deep friedFrite a l'Orly:Covered in batter and deep fried, served with tomato sauceFritot de chou-fleur3Cauliflower bouquet dipped in batter and deep friedFriture(1) Fried food (small fish)Vessel for deep fryingFroidCold Fromage (au) Cheese (with)Fromage de tete de porc Pork brawnBP >AileronP Americaine Artichaut Barbe de b Beaune +Bisque ;Bolognaise KBoule de n fBruxellois Caprice (c Caviare@ Chapon ChevreP Cocotte mi Cote de bo0 Crapaudine %Croutons DDelice` TDieppoise@ kEchine de  Esau Filet (d'A Fontainble Frou Frou0 Gourmandis B Amuse-gueuAnanasAnchoisAncienne (Andalouse AndouilletAnges a ChAnguilleAnisAnisetteAnjouAnna (pommAnnulezAnversoiseAppareilAppelationAppolinariArachide (ArchiducArchiducheArdennaiseArenberg (ArgenteuilArlequinArlesienneArmagnacArmenonvilAromates (AromatiserAromeArtichautB BecasseBecassineBechamelBeignet (dBelchazzarBelle HeleBelle MeunBelle VueBelonsBelugaBenedictinBercyBergere (eBerlingotBerny (pomBetterave Beurre d'ABeurre fonBeurre noi Biche!Bien cuit"Biere (blo#Bifteck$Bigarde (c&Bigareau%Bigarte'Biscuit (a(Biscuit Du)Biscuit gl*Bismarck H+BisqueB LBoules de MBoulette! 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teTrancheurTrifleTripeTronconTrousser uTruffeTruiteTurbigoTurqueTutti frutTyrolienneVacherinVaisselleValenciennfValliere, Vanille (aVanille (rVapeur (poVeauVelours (cVelouteVenaison (VendangeVermicelleVeroniqueVert preVeuve-ClicB ViandeVichyVichyssoisVictoriaViennoiseVignobleVillageVinVin blanc Vin de payVin de ProVin nouveaVin ordinaVin rouge VinaigreVinaigrettViniculturViroflayVittelViveur (coVoileVoisin (poVoiture (aVol au venVolailleVolnayVosne-RomaVouvrayVrac (en)Waldorf (sWaleskaB <Bombe glac=Bon appeti>Bon bois?Bonbons@Bonne femmBBordeauxCBordelaiseDBordureEBoucheesFBoudin bla Boudin noiHBouiili (bGBouillabaiIBouillonJBoulangereKBoule de nB -Blanc (de .Blanc de b,Blanchaill/Blanchir0Blanquette1Ble2Bleu (au)3Bleu d'Auv4Bleu de Ca5Blinis6Boeuf7Bohemienne8Boisson9Boistelle:Bollinger;Bolognaise<Bombe glac=Bon appeti>Bon bois?Bonbons@Bonne femmBBordeauxCBordelaiseDBordureEBoucheesFBoudin blaHBouiili (bGBouillabaiIBouillonJBoulangereKBoule de nB UDigestifVDijonnaiseWDinde (dinXDinerYDiplomateZDom Perign[Dore\Doria_Dosage]Doucette^Douzaine`DrageeeDu jour (p# DubarryaDubarry (cbDuchesse (cDugleredDuxellesfEaugEau de viehEbarbeiEcarlattejEchalottekEchine de A    OOOOO    OOOOOB@ EDelmonico FDemiGDemi chefLDemi selHDemi-deuilJDemi-glaceKDemi-secIDemidoff (MDerby (croNDes (accenODesosserPDiable (a QDiable a cRDiablotinsSDiane (steTDieppoiseUDigestifVDijonnaiseWDinde (dinXDinerYDiplomateZDom Perign[Dore\Doria_Dosage]Doucette^Douzaine`DrageeeDu jour (paDubarry (cbDuchesse (@ ?AirelleAlaskaAlbuferaAlgerienneAllemandeAllumetteAloseAlouetteAloyauAlphabetiqAlphonse XAlsacienneAmandes moAmbassadeuAmer (picoAmericainemBP * 0.1 MENUF( 0.2 INTROD) 0.3 FEEDBA0Abats1Abbatir2Aboyeur3Abricot4Abricotine5Accolade (9Addition7Africaine 6Agneau (de8Aigelfin:Aigre;Aigre-doux<Ail (gouss=Aile>AileronAlgerienneAllemandeAllumetteAloseAlouetteAloyauAlphabetiqAlphonse XAlsacienneAmandes moAmbassadeuAmer (picoAmericaineF6NNBFB Boudin noir Black puddingBouquetAromaBrut (Champagne)A very dry champagneDubarryCauliflower with cheese sauceEntremets de legumes VegetablesEssence d'anchoisAnchovy essenceEssence de citron Lemon essenceForestiere (creme);Cream of mushroom soup garnished with julienne of mushrooms0.2 INTRODUCTION2 This is a basic list of dishes found on French menus both in France and elsewhere.I have endeavoured to highlight words that have the same spelling but different accents.However, in other cases I have ignored the accents completely so the necessary French words are found from their spelling without accent(s).5I do hope that this does not cause too many problems..Simon Jeffe-mail: gtisi@gtisi.freeserve.co.uk 0.3 FEEDBACK2   If you have any comments, notice any errors or think that there are any glaring omissions, then please contact me by e-mail at:gtisi@gtisi.freeserve.co.uk4 ZOr if you're bored come and question my sanity and visit my website:gtisi.freeserve.co.uk?0.1 MENUFRENCH4 ~ MENUFRENCH Version 1 by Simon Jeffe-mail: gtisi@gtisi.freeserve.co.uk "Arial$  "Arial "Arial# "Arial@\cefd\c efd.A݈U^ NRWnW9qF ,B"&*.E ` 158Z<@DkGJjNS$]"Q&)DZ.`26S;@dEIOeimHquz+~…MV1XZ\-egbiI=^`k# mQ o%su{}w'zoy q)+93S/N57+-?%bAkO;ICGG iKNEMOq!Um@7݈U^ NRWnW9qF ,B"&*.E ` 158Z<@DkGJjNS$]"Q&)DZ.`26S;@dEIOeimHquz+~…MV1XZ\-egbiI=^`k# mQ o%su{}w'zoy q)+93S/N57+-?%bAkO;ICGG iKNEMOq!Um