P:8Bz# @8BSB.app@4: @ @ @ @ @ @ @@ @0@ @P@ @p@ @ @ @ @ @ @ @ @Bpqrst@00 A?@Bi ID_idpa   SB_0idtb 2fd  typ sizla 2 ord colliwirsfo vialsobditft 2heslix cllcaqy SB_1id FC_id fid typla 2ca cfo cba styqytb 2 FC_1id CL_id fidla 2 CL_1idCL_2 fid LI_li ( LI_1li( PA_la 2  PR_idtb 2cvscbditft 2heszsgfshk  PR_1id VA_idla va VA_1id RM_ idtb 2 idtal so RM_1id RM_2 idt! IX_ idtb 2la 2caix IX_1id"(MenuFr2Engr0r1 r2 Kr3 r4 r5 r6 %B@``A@@ @E'uMbH<`8^>2LtS.Ο0.1 MENU FRENCH MENU FRENCH Version 1 by Simon Jeff e-mail: gtisi@gtisi.freeserve.co.uk\kΟ 0.2 INTRODUCTIONThis 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.1However, in other cases I have ignored the accents completely so the necessary French words are found from their spelling without accent(s).jI do hope that this does not cause too many problems.\Simon Jeff e-mail: gtisi@gtisi.freeserve.co.uk)? \kΟ0.3 FEEDBACKIf you have any comments, notice any errors or think that there are any glaring omissions, then please contact me by e-mail at:6gtisi@gtisi.freeserve.co.ukOr if you're bored come and question my sanity and visit my website: gtisi.freeserve.co.uk0 eΟ Abats8Heads, heart, kidneys & feet$ eΟAbbatirTo batten outB eΟAboyeurXPerson who calls out the orders in a kitchen eΟAbricotApricot.nΟAbricotine,Apricot, brandy liquerJnΟAccolade (en)ZPiece of meat arranged back to back on a dishnΟAdditionBillVnΟ Africaine (a l')nFlat mushrooms, tomatoes, aubergines & chateau potatoes.w"Ο Agneau (de lait)Lamb (milk fed)w"ΟAigelfinHaddockw"Ο AigreSour$w"ΟAigre-douxSweet & sour8w"Ο$Ail (gousse d'ail)0Garlic (clove of garlic)C(Z<>j@8D|~\~,ΟAile2Wing (poultry game birds)ΟAileronWingletΟAirelleBilberry4Ο Alaska>Omelette souffle (baked Alaska)DΟAlbufera\Supreme sauce, meat glaze & pimento, foie grasXSΟAlgerienne~Small peeled tomatoes, artichokes & croquette of sweet potatoesDSΟAllemandeVWhite sauce, blended with egg yolks & creamzSΟFAllumette (1) Pommes (2) Patisserie\Match (1) Thin chip potatoes (matchstick size)0Type of dry petits fours SΟ AloseShad (fish) SΟAlouetteLark !Ο AloyauBeef SirloinD"ΟAlphabetiquesPPasta letters used as a garnish in soups>#ΟAlphonse XIIIBAubergine, tomato sauce & pimento>$Ο"Alsacienne (a l')&ͨΟ$Ambassadeur (a l'):Artichokes & duchess potatoesC)D V><6FP^LR 'GΟAmer (picon) Bitter(GΟ0Americaine (Homard a l')Lobster with chopped onions, shallots, garlic, parsley, chervil, taragon, tomatoes & brandy*)фΟAmuse-gueuleCocktail snacks*фΟ AnanasPineapple+фΟAnchoisAnchovyN,фΟAncienne (a l')`Kidney beans, hard boiled eggs & braised lettuce^-фΟ Andalouse (a l')~Tomatoes, pimento, chopped parsley, onion, garlic & vinaigretteD.ΟAndouilletteRChitterling sausages with tripe & grilled>/ΟAnges a ChevalDOysters in bacon on toast (canape)0ΟAnguilleEel"1ΟAnisAniseed flavour&2ΟAnisette Aniseed liqueuer.3Ο Anjou4Loire district (wine from)Z4ΟAnna (pomme)~Rounds of sliced potato cooked in an Anna mould pot in the oven&5ΟAnnulezOrder cancelled(6ΟAnversoiseWith hop shootsD*PdfІPL4>7ΟAppareilPCulinary term indicating a basic mixtureP8Ο(Appelation controlee\Wine or spirit name under governmental control(9ΟAppolinarisMineral water2:Ο*Arachide (l'huile d')Groud nut oil;ΟArchiduc(1) Madeira wine, port & fish stock, brunoise of vegetables & trufflesCan be applied to dishes seasoed with paprika, red pepper & blended with fresh creamH<0ΟArchiduchesseXMixed nuts, ham, mushrooms & asparagus headsT=0Ο"Ardennaise (a l')hSmall birds cooked in a cocotte with juniper berriesT>0ΟArenberg (a l')lBavarois with pears, candied fruit & biscuit in kirschR?0Ο"Argenteuil (a l')dAsparagus from the region of Argenteuil, in France2@mΟArlequin6Chocolate & vanilla soufflehAmΟ"Arlesienne (a l')Preparation of white wine, garlic, aubergines, onion & chopped tomatoesBBmΟArmagnacVFrench brandy from the district of Armagnac`CmΟ$Armenonville (a ')~Garnish of artichoke bottoms, croquette potatoes & french beans&D"ΟAromates (aux)With herbs$E"ΟAromatiserTo aromatizeF"Ο Arome AromaC+P@Tj>4^D4n8H(G4$ΟArtichautGlobe artichoke H4$ΟAspergeAsparagus(I=aΟAspic (en) In savoury jelly4J=aΟAssaisonnements,Seasonings, condimentsPK=aΟ,Assiette (charcutiere)VPlate of delicatessen (salami, morta della)L=aΟAssortiAssortedM=aΟAubergeInn.NFΟAubergine,Aubergine or egg-plant OFΟ AvocatAvocado pearPFΟ AvoineOats@QFΟ AyoliVSauce made of oil, mashed potatoes & garlicLRFΟBabatDessert made from yeast dough, soaked in light syrup & rum6SO۬Ο&Badoit (St Galmier)(French mineral water`TO۬ΟBallotineMeat/Poultry, boned, stuffed, rolled, cooked, can be served hot or coldUO۬Ο Banane Banana$VO۬Ο BandeStrip of pastryC,X^Djh`lVxR,WjΟBarbe de boucRoot vegetables.XjΟ Barbe de capucinType of chicory YsϭΟ BarbueBrill (fish)4ZsϭΟBaron d'agneau.Saddle & 2 legs of lamb2[sϭΟBaron de bouef,Double sirloin of beef0\sϭΟBarquette.Boat-shaped pastry case4]sϭΟ Barsac@White Bordeaux wine from Gironde*^| ΟBasse-cote"Spare rib of porkN_| Ο"Bataille (pommes)\(Potatoes) cut in half inch cubes & deep fried<`| ΟBatardeJWhite sauce, yolk of egg, lemon juicePa| Ο&Bateliere (poisson)ZFish with mushrooms, small onions, fried eggsTb| ΟBavaroiszSugar, egg yolks, milk, gelatine & whipped cream (cold sweet)XcIΟBavarois RubanerThree flavour bavarois; chocolate, vanilla and strawberry(dIΟBavette$Thin flank of beef@eIΟ$Baveuse (omelette)@Partially cooked omelette - softBfIΟBearnaiseRHollandaise sauce with tarragon & chervilD-vl>lb=RxZ:gΟBeaujolaisBRed wine from Beaujolais district4hΟ Beaune@Red wine from Cote d'Or districtiΟBecasseWoodcock6jΟBecassine:Snipe (half-size of woodcock)LkΟBechameljBasic white sauce (cooked butter & flour; milk added)0l=Ο$Beignet (de pomme)Fritter (apple)Lm=ΟBelchazzarfBalthazar - Champagne bottle size of 16 normal onesxn=Ο(Belle Helene (poire)Poached pear, vanilla ice-cream, covered with hot chocolate sauce & topped with creamo=ΟBelle Meuniere(Fish) shallow fried as for meuniere with the addition of grilled mushrooms, roughly chopped tomatoes & soft roes|pzΟBelle VueCold salmon decorated with slices of truffles, white of egg, tarragon, chervil, yolk of egg & glazed(qzΟ Belons&Oysters from France\rzΟ BelugaName for the sturgeon in the Black Sea producing the best Russian CaviarxszΟ$Benedictine (a la)2(1) French herbal liqueurxGarnish suitable for eggs or fish composed of cod & truffles<tΟ BercyNWhite wine sauce made from fish veloute`uΟ(Bergere (en cocotte)|Egg dishes (egg in a cocotte dish with diced lamb & mushrooms),vΟBerlingot(Type of barley sugarC.N\R0VBtRxj\tw߫ΟBerny (pommes)Potato croquettes, apricot shaped & rolled with truffles in sliced almonds & deep fried&x߫ΟBetterave rougeBeetroot,y߫Ο Beurre d'AnchoisAnchovy butter(z߫ΟBeurre fonduMelted butterB{߫Ο,Beurre noisette (noir):Browned butter (black butter)|Ο BicheDoe*}ΟBien cuit$Cooked - well doneL~Ο@Biere (blond, brune, a pression):Beer (Light, brown & draught) ΟBifteckBeef steakpΟ,Bigarde (caneton a la)Reduction of duck's gravy, orange & lemon juice & julienne of orange & lemon8%ΟBigareauDA variety of hard-fleshed cherries(%ΟBigarte$Partially coloured:%Ο,Biscuit (a la cuiller),Sponge finger biscuits4%Ο Biscuit Dubouche*Make of cognac brandy@bΟBiscuit glaceHNeapolitain ice-cream; an ice gateau.bΟBismarck HarengSpoused herringD/bHl.t2`8hj0 ݱΟ Bisque6Thick creamy shellfish soup` ݱΟJBlanc (de poireau, d'oeuf, de poulet)VWhite (of leeks, of egg, breast of chicken)TΟBlanc de blancpChampagne made only from the Pinot Cardonnay white grape$ΟBlanchailleWhitebaitΟBlanchirTo place in boiling water, to remove skin (tomatoes); may also apply to meat & green vegetables, also potatoes4Ο(Blanquette (de veau)$White stew of vealWΟBleCorn|WΟBleu (au)(1) Freshwater fish (usually trout) plunged in a boiling court-bouillon4(2) Very undercooked steakFWΟBleu d'AuvergesPCheese from the Auvergne (a blue cheese)NWΟBleu de Causses`A blue cheese from the Causses (south of France)8WΟ BlinisHBuckwheat pancake served with caviar'Ο BoeufBeef.'ΟBohemienne,Onion, tomatoes & rice'ΟBoisson Drink4'ΟBoistelle6As ''bercy'' plus mushrooms4'ΟBollinger8Champagne producer & shipperD0fZN:^|PXndBKΟ$Bolognaise (sauce)Minced meat, onion & tomatoes with veal stock served with spaghetti2KΟBombe glacee.Ice cream (bomb-shaped),KΟBon appetit ! Have a good meal&KΟBon boisCognac districtKΟBonbons SweetsTųΟBonne femme(1) Housewife style - used for a soup made of leeks, potatoes & other vegetables%Fish (usually sole) poached in fih stock with white wine, shallots, parsley and sliced mushrooms served with a border of steamed potatoesTTųΟBordeaux|Wines from Bordeaux district, e.g. Pauillac, Graves or MargauxPTųΟBordelaisenRed wine (Bordeaux) sauce, shallots, thyme & bay leavesL]ΟBordurejBorder of a dish (piping of Duchesse potatoes around).]ΟBouchees.Small vol-au-vent cases<]ΟBoudin blancDWhite sausage made with pork blood(]ΟBoudin noirBlack pudding,]ΟBouiili (bouef)Boiled (beef)Nf?ΟBouillabaisefMediterranean stew of a variety of fish & shellfish6f?ΟBouillon>Stock - meat or vegetable brothVf?ΟBoulangere|Garnish - sliced potatoes & onions cooked in stock in the ovenD1%Pn8~>6jxΟBoule de neige"(1) Edible agaricVanilla mousse and crystallised fruit soaked in maraschino all covered with whipped cream&Ο Boules de BerlinDoughnut6ΟBoulette>Cooked food in small ball shapeΟBouquet AromaNΟBouquet garnidAromatic herbs or plants tied into a little faggotx3Ο$Bouquetiere (a la)Glazed carrots, turnips, peas, french beans, & cauliflower cooked with Hollandaise sauceZ3ΟBourdalouel(1) Cream soup - cream of rice with ''royale'' garnishPear flanH3Ο"Bourgeoise (a la)PGlazed carrots & onions cooked with meatl3ΟBourgogneWines from Burgundy such as Montrachet, Pommard, Volnay, Nuits St George, ChambertindpΟ&Bourguigonne (a la)N(1) Glazed onions, mushrooms & red wine0Garlic butter for snails>pΟ0Boursin aux fines herbes.Cream cheese with herbspΟBouteille BottlefpΟ BraiseBraised meat or vegetables cooked in a very little liquid in a covered receptacleΟ Brebis Sheep4Ο Breme@Bream (fresh or salt-water fish)JΟ(Bresse (poularde de)NPoultry raised in Bresse area of FranceC2l6P6>>^^dh:6LdΟBretonnejDry white beans cooked in meat stock & sauce bretonne4dΟ Breval@As ''bonne femme'' plus tomatoesBdΟBrie`Rich, creamy cheese from region of Brie (France)ΟBrigadeTeam(ΟBrioche"A light yeast bunBΟBroche (a la)JFood cooked on a spit on an open fireΟBrochetPikeΟBrochette SkewerΟBrocoliBroccoli.޶Ο"Brouilles (oeufs)Scrambled eggs.޶ΟBrunoise.Finely diced vegetables0޶ΟBrut#AΟCapitoladeJChicken stew, demi-glace & white wine#AΟ Capres Capers,~ΟCapriceFish filleted & dipped in butter & breadcrumbs & dressed with half banana cooked in butter & grilled with sauce Robertf,~ΟCaprice (creme)Whipped cream mixed with small pieces of meringue, usually as a garnish`,~ΟCapucine (Cafe)Cappuccino (coffee with cream & sprinkled with powdered chocolate),,~Ο Carafe0Glass decanter or carafe.5ΟCaramel0Sugar cooked until brown<5Ο&Carbonnade de boeuf2Beef steak stewed in beer5ΟCardinal(1) Bechamel sauce & fish stock, truffle essence, lobster butter, cayenne pepperDLobster, truffles & cardinal sauce45Ο Cardon@Cardoon, similar to an artichokeD5eTR\2\xXxBt)PrΟ Careme(1) Name of famous chef of early 19th century & dishes called after himvHard-boiled egg, artichoke bottoms, truffles & Nantua sauce*PrΟ*Cari (currie or kari) CurrydPrΟ CarmenConsomme clarified with tomato juice, capsicums garnished with chunks of tomato(YΟCaroline"Medium grain rice.YΟCarotte (rapee)Carrot (grated)YΟ CarpeCarp,YΟCarre d'agneau Best end of lamb:YΟCarte (a la)@Dishes chosen from the menu card,bΟCarte du jourMenu of the day<bΟCassataJNeopolitan ice-cream with glace fruit bΟCasse-croute SnackBbΟCasserole (en)JSaucepan (cooked in a fireproof dish)8bΟ CassisHBalckcurrant or blackcurrant liqueurk)ΟCassouletA stew dish originating from the Lanquedoc region of France, prepared from pork, lamb or goose with haricot beanszk)Ο"Castillane (a la)Chopped tomatoes cooked in oil with small onion rings, croquette potatoes & pieces of meatk)ΟCatalane(1) Garnish of aubergines sauteed in oil, served with pilaf of rice & large pieces of meat"Artichoke bottomsD6`hA8Z0>`:b^`.ΟCave (caviste)$Cellar (cellarman)4ΟCaviare:Caviar - roe of sturgeon fishΟCavour (a la)Small pieces of veal escalopes & calves sweetbreads dressed on small circles of polenta garnished with spiced mushrooms & filled with pieces of chicken liver & slices of trufflesDΟ(Celeri (celeri rave)BCelery (celeriac or celery roots)bΟCelestineConsomme thickened with tapioca garnished with julienne of savoury pancakeZΟCendres Ashes,ZΟ Cepes0Type of edible mushrooms>ZΟCerealesPCereal plants - e.g. oats, wheat, barleyZΟCerfStagZΟCerfeuilChervilΟRCerises (glacees, jubilees au maraschino)Cherries (sugared, soaked in kirsch syrup & flamed or soaked in maraschino).ΟCervelas0Saveloy, type of sausageΟCervelle Brain0Ο(Cervette grise, roseShrimp, prawn.ԼΟChablis0White wine from Burgundy.ԼΟChambertin,Red wine from BurgundyE7jbHj%6~DNΟChamberyZThin slice of potatoes, bacon & grated cheese~NΟChambord (a la)Garnish for fish with mushrooms, fish quennelles, soft roes, crayfish tails & sliecs of truffles4 ŋΟChambre (vin)0Wine at room temperature0 ŋΟ Champagne (fine)"A cognac (brandy)x ŋΟChampeauxFor chicken - sauted, white wine & meat glaze, garnished with small onions and cocotte potatoes$ ŋΟChampignonsMushroomsZ ȽΟChampvallon~Cutlets cooked in stock with boulangere potatoes without onions4ȽΟ Chantilly (a la)*Whipped cream & sugarȽΟChapelureWhite breadcrumbs which have been kept for two or three days mainly used for coating dishes cooked ''au gratin''ȽΟ Chapon CaponDȽΟCharcuterieTMeat delicatessen such as sausages & pates>ΟCharentaisJType of melon from Charentes (France)fΟCharlotte russeSweet made from Bavarian cream & served cold, lined with sponge fingersrΟ&Charlotte de fruitsConfection of fruit served in a moul lined with thin slices of bread. Served hot@BΟ Charlotte RoyaleDBavarois surrounded by swiss rollshBΟCharollaiseGarnish of cauliflower & croustades filled with turnip puree for large jointsD8~lNJ`tN>ΟChartreuseJLiqueur made by the monks of Chartres4Ο(Chassagne Montrachet$Wine from burgundy^7ΟChasseur (a la)~Hunter style: with mushrooms, shallots, white wine & demi glace&7ΟChataigneSweet chestnut^7ΟChateau (pomme)Barrel shaped potatoes cooked in butter to a golden brown colour`7Ο6Chateau Haut Brion, LafittejWine from the Bordeaux district of France; 1st growthR tΟChateaubriandjThick slice taken from the middle of a fillet of beefn tΟ&Chateauneuf de PapeRed wine from the Rhone district of France. Suitable for drinking with gamer tΟChatelaineArtichoke bottoms, tomatoes, braised celery & chateau potatoes (garnish for large joints)  tΟChatres(1) Garnish for tournedos & noisettes: fondantes potatoes & tarragon leavesFStuffed mushrooms & braised lettuceL!ΟChauchatjGarnish for fish (border of cooked potato round fish)b"ΟChaudfroidCold bechamel sauce used as a basis for aspic decorating of poultry, game$#ΟChauffe-platHot plate.$Ο$Chausson de pommesApple turnover8%Ο(Chef (specialite du),Speciality of the chef&&Ο Cheval"Horse (horsemeat)YD9@N VhFJHdB@':ΟCheveux d'AngesDName given to a type of vermicelliJ(:Ο ChevrejGoat (usually refers to cheese made from goat's milk) ):ΟChevreuilRoebuckf*:ΟChicoreeP(1) Vegetable: Belgian endive or chicoryLUsed as a flavouring essence in coffee+CΟ"Chiffonade (oeuf)=Hard boiled egg yolk mixed with duxelles, chopped parsley, cream, seasoning, placed in hard boiled egg white & covered in Mornay sauce & glazed&,CΟChinois Conical strainer-CΟChipolata$(1) Small sausagesGarnish of braised chestnuts, glazed onions, diced breast of pork & chipolata sausages*.LΟChocolat (au)With chocolate2/LΟChoix (au)4At your choice (choice of)r0LΟ ChoronJ(1) Sauce Bearnaise with tomato pureelGarnish of artichoke bottoms, peas & noisette potatoesD1LΟ2Chou (rouge, vert, frise)6Cabbage (red, green, curly)"2U\ΟChou de merSea kale$3U\ΟChou-fleurCauliflower"4U\ΟChoucrouteSauerkraut05U\Ο$Choux de Bruxelles Brussels sprouts 6U\ΟCiboulettes Chives1D:4DBΥHTFdJ7pΟ Cidre CiderB8pΟ&Citron (au, presse)>Lemon (with lemon, lemon juice) 9pΟCitronnadeLemonadeN:pΟ2Civet de lievre, de lapinJBrown hare stew, rabbit (jugged hare) ;yPΟ ClairLight colourH<yPΟClairetbLight red wine - Bordeaux wine (English - claret)V=yPΟClamartGarnish of artichoke bottom with puree of pea & chateau potatoesN>yPΟ$Cleopatre (truite)\Trout garnished with shrimps, capers, soft roef?ΟClermontGarnish for tournedos - chestnuts, soubise sauce cohered with egg yolk & onions@ΟCloche (sous)-Usually for chicken with a cream sauce. Refers to a way of service (originally a cooking method), under a glass, airtight, bell-shaped lid$AΟClou de girofle Clove(BΟ Cloute(Studded with a clove"CΟCochenilleCochineal0DΟ Cochon (de lait)$Pig (suckling pig)$EΟCoco (noix de)CoconutdFΟCocotte (en)Cooked & served in small round earthenware or porcelain dish (as for eggs)C;ZXdv2TfxNBZ,GΟCocotte minutePressure cooker,HΟCoeur de laitueLettuce heartTIΟ Cognac~Grape wine distillate from Cognac district of France - a brandy2JΟ Coing:Quince (for compotes & jelly):KΟCointreauDCuracao orange liqueur from FrancezLΟColbert (sole)Sole with the backbone broken, breadcrumbed & deep fried, decorated with Maitre d'Hotel butterMΟ ColinHake*NΟCollation"Light meal, snack`OΟRCommis (de rang, de partie, debarrasseur)NAssistant (waiter, cook, table clearer)LPΟComplet (cafe)^Full, complete (coffee & continental breakfast)2Q8ΟCompote8Poached fruit, fresh & dried<R8Ο"Compris (service)6Included (service included)&S8ΟConcasseRoughly chopped T8ΟConcombreCucumberRU8ΟConde (poire)lPear on a bed of sweet rice covered with apricot glaze,VuΟConfiserie&Confectionary goodsC<D8hTR\lTfP WΟ ConfitCrystallisedXΟConfitureJam@YΟ.Conserves (au vinaigre)2Preserved foods (pickles)lZΟRConsomme (de bouef, de volaille) en geleefClarified stock (of beef, chicken) jellied comsomme4[,ΟContrefilet2Boned out sirloin of beef*\,ΟContrexevilleMineral waterT],ΟCoq au vinxChicken cooked in wine, with pork, onion, mushrooms & brandy(^,ΟCoq de BruyereWood grouse,_iΟ,Coquille Saint JacquesScallops6`iΟ*Corbeille (de fruits)"Basket (of fruit)PaiΟ&Cordon Bleu (rouge)\A culinary merit (a make of Champagne by Mumm)*biΟCoriandre"Coriander (spice)>ciΟCornet de YorkDHam moulded in the shape of a cone2dΟCornichon4Gherkin (pickled cucumber)TeΟCote de BeaunenArea of the Cote d'Or (Burgundy wine producing country)(fΟCote de boeufRib of beefD=J>PrLhZTPTg^ΟCote de NuitsnArea of the Cote d'Or (Burgundy wine producing country)$h^ΟCote rotieRoasted ribi^ΟCotelette Cutlet(j^ΟCou de veauScrag of veal8kΟ"Couer d'artichaut0Artichoke heart (bottom)$lΟCouer de boeufOx heart@mΟCoulibiacPHot fish & chicken pie (Russian cookery)4nΟCoupe Colonel.Lemon sorbet with vodkaZoΟCoupe JacqueszFruit soaked in liqueurs & covered with various assorted icesFp$Ο$Courge (Courgette)LMarrow (baby marrow) see also Zucchini,q$ΟCouronne (en) In a crown shaperr$ΟCourt BouillonPoaching liquor flavoured with aromats in which meat, fish & vegetables can be cookedBs$ΟCouscousXNorth African speciality - meat & grain stew*t-ΟCouvert&Cover, cover charge&u-ΟCrabe dresseDressed crab~v-ΟCrapaudinePigeon or chicken cut up & flattened in the shape of a toad, grilled & garnished with sliced gherkinsD>dX-ZZdxdHh0w?ΟCrecy (potage)(Puree of carrot soup~xHΟrCreme (acidulee, anglaise, fouettee, fraiche, patisserie)lCream (sour, egg yolk custard, whipped, fresh, pastry),yHΟCreme CaramelCaramel custardzHΟCreole (a la)Rice pilaf garnished with red peppers, tomatoes & mushrooms, cooked in oil, flavoured with pineapple or orange{Q ΟCrepe (flambee, fourree, suzette/Grand Marnier, normande, a la confiture)Pancake (flamed, filled, flamed with Grand Marnier & brandy, with apple, with jam),|Q ΟCrepinette&Little flat sausage,}Q Ο&Cresson de fontaineWatercressB~Q ΟCroissantRCrescent shaped bread made of puff pastry2ZFΟ&Croquant (chocolat)Plain chocolate<ZFΟCroque Monsieur:Toasted ham & cheese sandwichJZFΟCroquembouche\Crisp pastries, made of small chou paste ballsvZFΟ$Croquette (pommes)Cooked food in a cylindrical shape & deep fried (mashed potato cooked in this fashion)@cΟCroquignollesFPastry: kind of fondant icing sugar2cΟCroustade2Pastry case (puff pastry)$cΟCroute (en)On pastry2cΟCroutons8Cubes of bread shallow friedC?bF8TBXvJL2azD~:ΟCruX(1) Growth, also wines of a similar standardRaw0wΟCrudites2Raw vegetables (assorted)"wΟCrustacesShell fishwΟ CuireTo cook^wΟFCuisine (regionale, internationale)XKitchen or cooking (regional, international)RwΟTCuisse (de grenouille, de porc, de poulet)2Leg (frog, pork, chicken)*ΟCuissot de porcLeg of porkrΟRCuit (a point, bleu, saignant, bien cuit)tCooked (medium, very underdone, rare(bloody), well cooked) ΟCulinaireCulinary*Ο Culotte de boeufRump of beef:Ο CuminLCumin - dried seed used for flavouring$ΟCuracaoOrange liqueur&Ο Cuvee"Blending of winesΟ CygneSwanΟDame Blanchen(1) Type of chicken consomme with tapioca & almond milkIce cream with crushed fresh bitter almonds and sometimes with peach<.ΟDarioleLSmall cylindrical mould (for puddings)D@zM2|ZBANpDΟ Darne`Slice of fish cut with the bone (for round fish)<ΟDarphinLLike ''Pommes Anna'' but cut in stripsΟDartois(1) Two puff pastry layers with almond or pastry cream in betweentGarnish: turned carrot, turnip, celery & rissoled potatoesΟ DatteDateNΟ DaubetMethod of braising meat (usually beef) in red wine & stock>ΟDauphinNName sometimes used in place of DarphinJΟ"Dauphine (pommes)RChoux paste mixed with potato, deep fried\"Ο$Dauphinoise (a la)vDauphine method of preparing vegetables with grated gruyere,"ΟDebarrasser$To clear up tables "ΟDecanterTo decant"ΟDeglacerDilution of concentrated meat juices or residue left over from cooking meat swilled out with wine or stock to make gravy&_ΟDegraisserTo remove fat8_ΟDegustation:Tasting (of wines, tea, food)D_Ο4Dejeuner (a la fourchette)6Lunch (knife and fork meal)_Ο Delice(1) Common though rather vague culinary term suggesting something delicious>Folded fillet of sole or plaice`؜Ο$Delmonico (pommes)~Cubes of potato coated in milk, covered in breadcumbs - grilledDA0RXD ~F1BSΟDemiHalf(SΟDemi chef Assistant waiter*SΟDemi sel(Type of cream cheese^SΟDemi-deuilFood (poultry, fish, veal) covered with a sauce supreme with trufflesHSΟDemi-glace`Refined Espagnole or Brown Sauce reduced by half ΟDemi-secMedium-dryΟ&Demidoff (consomme)Chicken consomme garnished with dices of vegetables, truffles, quenelles, mushrooms and chervilDΟDerby (croutes)JGarnish: ham puree and pickled walnut>Ο.Des (accent on the 'e')0Dice, e.g. of vegetables"ΟDesosserTo bone outΟDiable (a la)Usually applied to poultry. Battered, seasoned, grilled, sprinkled with breadcrumbs, browned aynd serves with Devilled sauce: shallots, pepper, white wine reduced and cayennexΟ0Diable a cheval (canape)Prunes stuffed with chutney wrapped in bacon served on toast (Devils on Horseback)@ Ο&Diablotins (canape):Small pieces of Welsh rarebitz ΟDiane (steak)Thin slices of entrecote steak cooked in wine, Worcester sauce and shallots flamed with brandyF ΟDieppoise\Garnish: shrimps' tails, mussels and mushrooms  ΟDigestifDigestive@Bn6)hȈD:h^hj¦2Ο6Dijonnaise (Escargots a la)Snails with reduced wine and shallots mixed with marrow, salt, pepper, spices, garlic and truffles treated as Bourguignonne62Ο$Dinde (dindonneau)*Turkey (young turkey)2Ο Diner Dinnerp2ΟDiplomateFish veloute with mushrooms, oysters cohered with yolk of egg, cream and lobster butter;<ΟDom PerignonV(1) Very well known and expensive champagneThe Benedictine monk who reputedly created ''methode champenoise''2;<ΟDore@Brushed with beaten egg to brownd;<Ο DoriaGarnish: cucumber turned into ''clove of garlic shape'' cooked slowly in butterB;<Ο Dosage\Syrup added to champagne before final bottling DyΟDoucetteCorn saladDyΟDouzaine Dozen2DyΟ DrageeΟ EntreeRThe first meat dish to figure on the menu*UΟ Entremets sucresSweet course,UΟ(Entremets de legumesVegetables(UΟEntremettierVegetable cook2UΟEnvoyez6Kitchen order - ''send up''UΟ EpauleShoulderΟEperlan SmeltBΟ EpicesZSpices (the word ''condiments'' is also used)DEThickening starch from potatoes2ΟFenouil Fennel2ΟFermiere (a la)]With vegetables, i.e. carrots, turnips, onions and celery cut roughly. Usually applies to large joints of meat or poultry, also with soup and omelettes>2ΟFernet BrancaDItalian spirit. Aids the digestion82Ο:Feuilletage (pate-feuilletee)Puff pastry%oΟFeveBroad bean%oΟ FigueFigR%oΟ Filet (d'Anvers)fFillet (of meat, fish or poultry) (cornets of York)DG\IޘTq80:ޘ2,7ΟFilet mignon$Thin end of fillet@&Ο"Financiere (a la)(1) With quenelles, truffles cocks' combs, kidneys mushrooms, herbs and olivesDMadeira sauce with truffle essencen @&ΟFine ChampagneTerm for cognac from the Grande Champagne or Petite Champagne districts of CognacJ @&ΟFines Herbes`Mixed herbs (parsley, chervil, chives, rosemary)* IcΟFlageolet"Small kidney bean IcΟFlamande (a la)(1) Carbonnade made of slices or chunks of beef cooked in beer witgfh slices of onionsLWith the inclusion of brussels sprouts IcΟ Flambe FlamedIcΟFlanFlanIcΟ FletanHalibut~RΟ*Fleuriste (garniture)Tournedos and noisettes - tomatoes stuffed with jardiniere and chateaux potatoes (garnish)\RΟFleuronsQuarter moon shaped puff pastry used as a decoratio for various dishesFRΟ"Florentine (a la)JGarnish with spinach and cheese saucenRΟFlorianGarnish for large joints - braised lettuce, glazed onions, carrots and fondante potatoesJ[Ο$Florida (Cocktail)TCocktail of orange and grapefruit segments[ΟFoie LiverL[Ο2Foie gras (de Strasbourg)FFatted liver of geese with trufflesDH`XQe^VNzDRvΟFolle blanchejLow quality white wine used in distillation of brandy.vΟ Fond d'Artichaut Artichoke bottomPΟFondantrSugar, water and glucose used to coat sweet buns, eclairs@Ο$Fondantes (pommes)@Potatoes cooked in stock in oven*Ο Fonds de cuisineBasic stocksHΟ&Fondue (au fromage)LMelted cheese with wine and seasoningstΟ(Fondue BourguignonneFillet steak dices cooked in oil at the table: eaten with many accompanying saucesΟ0Fontainbleau (garniture)Tournedos and noisettes - Bouchee made with duchesse potatoes filled with jardiniere of vegetables (garnish)Ο"Forestiere (a la)(1)Morels tossed in butter, dices of bacon & parmentiere potatoeslCeps tossed in butter with mushrooms & pommes cocottes\ Ο$Forestiere (creme)vCream of mushroom soup garnished with julienne of mushrooms.!KΟ Fouettee (creme)Whipped (cream)*"KΟFour (au)$Cooked in the oven&#KΟ Fourre"Filled or stuffed<$KΟ"Fraise (des bois)8Strawberry (wild strawberry)J%Ο$Fraises (Romanoff)RStrawberries with curacao and fresh cream"&ΟFramboiseRaspberryKDI:2Rbn\'ΟFrancillonChicken consomme garnished with poached eggs and chicken quennellesN(?ΟFrangipanejPastry made of butter, sugar, eggs, almonds and flour)?Ο FrappeChilledL*?ΟFriandisesfSweet delicacies (petits fours, crystallised fruit)B+?ΟFricadellesPChopped meat with onion and bread; friedP,|ΟFricasseepWhite ragout (chicken, rabbit or veal) cooked in a sauceL-|Ο*Frite (pommes frites)PFried or chips (fried potatoes or chips)P.|Ο$Frite a l'anglaise^Covered in flour, eggs, breadcrumbs, deep friedV/|ΟFrite a l'OrlytCovered in batter and deep fried, served with tomato sauceJ0ǹΟ(Frite a la francaiseNCovered with milk and flour, deep friedV1ǹΟ(Fritot de chou-fleurfCauliflower bouquet dipped in batter and deep friedJ2ǹΟFriture6(1) Fried food (small fish),Vessel for deep frying3ǹΟ FroidCold(4ǹΟFromage (au)Cheese (with)05Ο.Fromage de tete de porcPork brawn66ΟFrou FrouΟGalette,Round puff pastry cakeB?ΟGarbureVVegetable puree, butter and cream and fried@'Ο Garcon Waiter A'ΟGarde-manger Larder4B'Ο$Garnir (garniture)(To garnish (garnish)\C'ΟGasconneTomato veloute, onions, garnished with dices of goose legs and butterD'ΟGaspachoCold soup made of cucumber, pimentos, garlic, tomatoes, oil, onions, pepper and salt. A Spanish speciality.ZEeΟGastronomeConsists of chestnuts, small truffles, morels and cocks' kidneys.FeΟ GateauCake-EK8Jtjdnv>GΟ Gaufre WaffleDH!Ο"Gaufrette (pomme)FLike game chips with a lace effect.I!ΟGauloiseChicken consomme thickened with yolk of eggs and garnished with cocks' combs and kidneys and roundels of ham.HJ!ΟGelatinebGelatine (for setting jellies, aspics and sweets)tK!Ο4Gelee (en) (gelee d'aspic)Jelly (in) (savoury jelly for coating chaud-froid dishes and for decorating)$L*YΟGelinotteHazel grouse8M*YΟGendarmeDType of pickled herring or sausageN*YΟ"Genevoise (sauce)Chopped salmon head tossed in butter with pepper, thyme and bayleaves with red wine and finished with butter and anchovy essence6O*YΟGenievre"(1) Juniper berryType of ginP3ΟGenoiset(1) Sponge pastry - also entremets made with sponge pastryPuree of herbs, pistachios, almonds cooked with yolk of eggs, lemon juice, salt, pepper and finished with oilvQ3ΟGeorge SandFish consomme with fish quenelles, blended with crayfish butter and quarter of cooked morels2R3ΟGervais6Cheese producer from France6S<Ο"Gevrey Chambertin,Red wine from Burgundy@T<Ο2Gibier (a polis, a plume)0Game (furred, feathered):U<Ο,Gigot d'agneau, mouton*Leg of lamb or muttonV<ΟGingembre Ginger DLLN`zr\i5Ο"Grain (poulet de)Type of hors d'oeuvre with rice"uΟGrenadePomegranatefvΟΟ&Harengs de Baltique8Similar to Bismarck Herrings>Ο.Haricots (vert, blancs)0Beans (french, haricots)@ΟHaut BrionPRed wine from Medoc district of Bordeaux0ZΟHaute Cuisine&Cooking at its bestlZΟHavanaiseSalad - Lettuces, shrimps, aspargus heads and mayonnaise thinned with cucumber puree9EO~6Fr:IZHn`>ΟHeidsieckLName of Champagne shipper and suppliernΟ HeleneSalad - Green pimentos, truffles, asparagus heads, tangerines and, vinaigrette with brandyV OΟHenri IV~For tournedos and noisette - Pont-Neuf potatoes and water cress OΟ Herbes HerbsD OΟ Hines^Name of a firm of Cognac shippers and suppliers" OΟHochepotStewed meat8 OΟHollandaiseJΟ Imperiale (a l')@Mushrooms, truffle and foie gras JΟIncindrierAsh trayJΟIndienne (a l')Indian style - can be potatoes cut in ribbons and steamed, usually refers to curry (for puddings: usually with ginger)2S7ΟInfusion8Infusion, steeping in liquid?S7Ο Italienne (a l')(1) Italian style, usually with cooked spaghetti, butter, cream and grated parmesan cheeseRDuxelles sauce, brunoise of ham and herbsMayonnaise with lemon juice, garnished minced brain and chopped parsley`S7ΟIvoire (sauce)Ivory - a supreme sauce with a meat glaze to give it an ivory colourh\tΟ JaffaR(1) Well known type of orange from IsraelNPraline and curacao flavoured ice bombeJ\tΟJalousiehFlaky pastry slice filled with jam and baked in oven\tΟLJambon (de York, de Parme, de Bayonne)Ham (York ham, smoked Parma ham, smoked Bayonne ham) (the last two are usually served as an hors d'oeuvre):eΟJambonneauDPart of pork at the end of the hameΟJaponaise(1) Garnish for meat - croustade filled with Japanese artichokes and croquette potatoesTomato and dice of pineapple served on lettuce leaves with an acidulated cream dressing (lemon juice, castor sugar and cream)DQ:NPȤL^j2>ΟJardiniereLMixed vegetables cut into small sticksΟ JarretKnuckle&ΟJaune d'oeufYolk of eggΟ$Javanaise (salade)Javanese style - orange segments, julienne rind of oranges, grated horseradish and acidulated creamtΟJeanetteP(1) Usually with forcemeat and foie grasfCold chicken,decorated and covered with aspic jelly&ΟJets d'houblonHop shoots`ΟJoinville(Fish) Normande sauce with crayfish and shrimps garnished with trufflesdΟJosephinePoached pears with apples dressed round; Imperatrice rice, strawberry pureePΟ$Jubilees (cerises)`Poached and stoned cherries, flambed with Kirsch^Ο&Julienne (consomme)vClear soup with julienne of vegetables cut into fine stripst\ΟhJus de citron, tomates, orange, pamplemousse, ananasdLemon juice, tomato, orange, grapefruit, pineapple&\ΟJus de rotiRoast gravy.\ΟJus de viande$Natural meat juice4\ΟJus lieэΟKrugVName of shipper from the Champagne district2эΟ Kummel:Liqueur flavoured with cumminΟLa Valliere(1) Poached fish dressed in a crown, normande sauce, oysters, quenelles, soft roes, mushrooms and trufflesrFor poultry and sweetbread, truffles and trussed crayfishΟLacryma ChristiFamous Italian wine, mostly white, grown on the slopes of Mount Vesuvius. Literally means ''tears of Christ''.Ο Lafite (Chateau)Classified a first growth claret wine from the commune of Pauillac in the Medoc district of FranceΟLaitMilk@ΟLaitanceTSoft roe usually served on toast (herring)PΟ2Laitue (pommee) (romaine)NLettuce (cabbage lettuce) (cos lettuce) ΟLangousteCrayfish*DΟLangoustine Dublin-bay prawnLDΟ Langue (de chat)\Tongue (pastry in the shape of a cat's tongue)DShT^`@66b~ΟLanguedocDistrict in southern France well known for its production of large quantities of ordinary table winesvΟLanguedocienneGarnish for entrees - fried aubergines, slices of cepe mushrooms, garnished with tomatoes@Ο`~5Rؾi~<|Ο$Lyonnaise (pommes)V(1) Saute potatoes and shallow fried onionsHalf glaze sauce with white wine and vinegar reduction and onionsx|Ο Macaire (pommes)Mashed baked potatoes, seasoned and moulded into 2 inch diameter rounds and shallow friedRΟMacaronMacaroon.RΟMacaroni0Type of farinaceous dishZRΟMacedonie:(1) Diced vegetables or fruitDGarnish of macedoine of vegetables>RΟ MacereR(Fruit) soaked in liqueur to give flavour^Ο MacisMace, dried shell of nutmeg, used to flavour marinades, brines and saucesrΟ MaconTown of the River Saone in Burgundy also name given to the wine from the surrounding districtΟMaconnaise~(1) Wine cask used in the Maconnais district holding 212 litresfBottle used for holding Maconnais wine holding 80cc(ΟMadelaine Small light cakenΟMadere (au)Z(1) Madeira wine from the island of same nameFHalf glazed sauce with Madeira wine^Ο MadrasFrom the town of Madras in India - garnish of rice usually used with urryΟ(Madrilene (consomme)Clear soup flavoured with celery and tomatoes, garnished with roughly chopped tomatoes, sorrel, pimento and vermicelli> Ο MagnumRBottle twice the normal size (1.5 litres)F ΟMaintenon\Supreme sauce, slices of truffle and mushrooms ΟMaisSweet cornEVLDBZQ$Ο Maison House specialitytΟ.Maitre d'hotel (beurre)Head Waiter (butter softened to a cream with chopped parsley and lemon juice)ZΟ Malakoff (creme)vTomato and potato soup - garnished with julienne of spinachbΟMaltaiseMaltese style - Hollandaise sauce with zest of blood oranges and their juice"ΟMandarineTangerineLΟMange-touthVariety of sweet peas of which the pod is also eaten^ΟManie (beurre)Butter and flour kneaded and used as a thickening or binding agent ΟMaquereauMackerelV:Ο MarbreMarbled - used in connection with certain sweet and pastry dishes:ΟMarc(1) Skin and seeds which remain after grape pressings also the brandy distilled from them$Eau-de-vie-de-Marc,:ΟMarcassin(Very young wild boarn:ΟMarechaleb(1) Asparagus tips, and slices of truffle garnishBQuenelles, truffles, cocks' combswΟ,Marengo (poulet saute)Sauteed chicken, half glazed with tomatoes, white wine, mushrooms, truffles, croutons and fresh water crayfishzwΟ"Margaux (chateau)One of the 1st growth clarets from the commune of Margaux in the Medoc district, BordeauxJwΟMarie Stuart^Chicken veloute (barley flour) carrot and creampߴΟMarie ThereseTournedos or noisette, cooked in butter, half glazed, tomatoes, rizotto and truffleEWܐld\@|v?kΟMarie-Louise(1) Chicken veloute with barley flour, vegetables, macaroni and creamGarnished artichoke fond with mushroom puree and noisette potatoesArtichoke bottoms, half tomatoes, braised lettuce and chateau potatoes@kΟMarignanTType of savarin pastry - small boat shaped ΟMarigny(1) Green pea soup garnished with peas, beans, sorrel and chervil, butter and creamGarnish for entrees - tartlets filled with peas and lozenges of beans, fondantes potatoesl ΟMarinadeLiquor to tenderise meat - root vegetables, bouquet garni, white wine, vinegar and oilH ΟMarinerbTo keep meat in a marinade to make it more tender`  ΟMariniereP(1) Marine style (see Moules Marinieres):White wine sauce with mussels4  ΟMarivaux#ΟMarsalaNFortified wine from Sicily (very sweet)x#ΟMarseillaiseP(1) Fish stew speciality from MarseillesfTomatoes, stuffed olives, garlic, anchovy, potatoes:`Ο MartelJName of cognac shippers and suppliersz`Ο jZ7aΟModerneCauliflower and cheese sauce, stuffed tomatoes and duchesse potatoes08aΟ"Moelle (de boeuf) Marrow (of beef)N9aΟMoet et Chandon^One of the Champagne houses (Champagne Shipper)D:aΟMoka (gateau)PType of coffee (Coffee flavoured gateau)t;Ο MonacoPoached fish, fine herb sauce with tomato flavouring, poached bearded oysters and truffle slicesH<Ο$Mont Blanc (creme)NWhipped cream mixed with chestnut puree=ΟMonte Carlo(1) Poached haddock, cream sauce, poached egg and roughly chopped tomatoesFMousse with Chantilly and meringues*>Ο Monter*To whip up with cream?Ο*Montmorency (caneton)B(1) Half glaze sauce and cherriesGarnish for noisette and tournedos; artichoke bottoms, carrots and noisette potatoes.@ΟMontpelier*A savoury herb butter&AΟMorelle Type of mushroom>BΟ MornayTBechamel sauce with grated parmesan cheeseJCΟMortadelledItalian type of sausage served as an hors d'oeuvreDΟ MorueSalted codEΟ$Moscovite (canape)Moscow style - various appetisers on toast cut into different shapes and covered with aspic jelly4FΟMouiller:To wet or add a little liquidE[RX8U^8NFjGΟ&Moules {marinieres)Mussels (cooked in stock with white wine, chopped shallots and parsley)(HΟMoulin a poivrePeppermillIΟMoussakaMoussaka - Mutton dish, demi-glace, slices of aubergine, covered with tomato or cheese sauce cooked in the ovenJJΟ MoussejWhipped white of egg with cream - various flavouringstK Ο4Mousseline (sauce, pommes)P(1) Hollandaise sauce with whipped creamDMashed potatoes with whipped cream*L ΟMousseux (vin)Sparkling wineM ΟTMoutarde (anglaise, de Dijon, de Bordeaux)Mustard (English mustard, mustard flavoured with white white - Dijon mustard, mustard with anchovies - Bordeaux mustard)N#JΟ Mouton MuttonO#JΟ6Mouton-Rothschild {Chateau)World famous Bordeaux vineyard - commune of Pauillac in the Medoc district of France. A first growth wine.TP#JΟMulligatawnytMulligatawny soup - Curry soup with rice and diced chicken.Q#JΟMumm6Champagne house and shipperR,ΟMureMulberry&S,Ο"Muscade (noix de) NutmegBT,ΟMuscadelleRWhite grape wine from the Bordeaux regionPU,ΟMuscadettLight white produced near Nantes in the lower Loire valley"V,Ο MuscatType of grape@\Fq!>fL6h"WP{ΟMyrtillesBilberriesvXP{Ο4Nantais, Nantaise (salade)From Nantes. (Cucumber, watercress, tomatoes, French beans and tartare sauce)YP{ΟNantua (sauce)(1) Fish veloute, white wine, cognac, tomatoes and crayfish buttervGarnish for fish: crayfish tails, nantua sauce and trufflesZYΟNapolitaine(1) (spaghetti) Cooked spaghetti as Italienne and cooked tomatoes with tomato sauce2Garnish for veal scallops[YΟ NappeTablecloth2\YΟ Napper:To coat or cover with a sauce]YΟ NaturePlainly cooked. Also applies to wine to which nothing has been added (e.g. Champagne nature - a still wine)&^bΟNavarinBrown lamb stewz_bΟNavarraiseChops or cutlets. Salpicon of ham, mushrooms, peppers, bechamel sauce, grated cheese and tomatoes`bΟ Navet Turnip4abΟ&Negociant (en vins)"Trader (in wines)LbbΟNeige (a la)bSnow (white of egg beaten to a stiff consistency)hck2Ο Newburg (homard)Cooked, sliced lobster, cream, madeira or sherry and crab served with ricedk2ΟNicoise(1) Usually indicates presence of tomatoes, Fench beans, olives and peppersFish garnish, chopped tomatoes, garlic capers, slices of lemon and anchovy butter\ek2Ο$Nids d'HirondellesvLiterally: ''swallows nest'' - garnish for chicken consommeZftoΟNinon (salade)|Apple, pineapple, lettuce, shrimps, mayonnaise and horseradishD]\VHA8>HgΟ"Niuts St. GeorgesPCote de nuits - famous red Burgundy winePhΟNivernaisenGarnish of carrots and olive shaped small glazed onions.i&ΟNoilly Prat&French dry VermouthJj&ΟNoisette(1) HazelnutLHollandaise sauce with noisette butterZk&Ο"Noisette - pommesrSmall hazelnut sized potatoes roasted in clarified butterBl&Ο"Noisette d'AgneauDBoned out lamb chop or nut of loinDm&Ο2Noix (de Bresil, de coco)8Walnut (Brazil nut, coconut)*ncΟNoix de veauCushion of veal$ocΟNon fumerNon smokingpcΟ"Normande (crepes)\(1) Pancakes filled with chopped cooked applesFish veloute, mushroom essence, bound with yolk of egg and creamqcΟ,Norvegienne (omelette)Genoise, ice cream covered with meringue, decorated and placed quickly in the oven - Baked AlaskarΟ Nougat Nougat\sΟ$Nougatine (gateau)vGenoise cake with praline cream and chocolate fondant icingtΟNouillesNoodleszuΟ&Nymphes (cuisse de)Frogs legs. Also poached in white wine and served cold with chaud froid and aspic jelly>vΟ$Oeuf (dur, mollet)Shandy, beer and lemonade mixedNUeΟ0Panachee (salade, glace)NMixed (mixed salad, assorted ice-cream)>UeΟ PanadeRA binding agent - flour, butter and waterUeΟ PanaisParsnipUeΟPaneBreadcrumbedh^ΟPapillote (en)Meat cooked in heart shaped oiled paper bag folded over the edges like a hem@^ΟPaprikaRPaprika - a red and mild Hungarian pepper,^ΟParfait glace Coffee ice-cream,^Ο Parfum.Perfume, scent, flavour>^Ο&Parisienne (pommes)6Round, ball-shaped potatoes*gΟ"Parme (jambon de)Parma hamhgΟParmentierDiced potato - named after Baron Parmentier who introduced potatoes into France.gΟParmesan0Italian hard goat cheeseaDa>>FZbA Ο PasserTo strainΟPassoirStrainer"ΟPastequeWater melon,Ο Pastis.Aniseed flavoured drinkJΟdPate (de foie) (with an accent on the 'e' of pate)Liver pate0Ο6Pate (no accent on the 'e') PastryΟLPate (with an acute accent on the 'e')Pie made of pastry with assorted fillings such as meat, vegetables, fish, fruit - a pastiePΟ\Pate a beignets (no accent on the 'e' of Pate)&Pastry for frittersJΟZPate a brioche (no accent on the 'e' of pate)Brioche pastryDΟTPate a chou (no accent on the 'e' of pate)Chou pastryFΟXPate a foncer (no accent on the 'e' of pate)Short pastryHMΟVPate a frire (no accent on the 'e' of pate)Frying batterJMΟZPate a nouille (no accent on the 'e' of pate)Noodle pastry`MΟRPate brisee (no accent on the'e' of pate)PPastry made from flour, butter and waterNMΟhPate de campagne (with an accent on the 'e' of pate)Country pateBΟNPate levee (no acent on the'e' of pate)Risen pastryPCbHLl48BV`\\:JΟ$Pates alimentairesTPasta (macaroni, spaghetti, lasagne, etc.)$ΟPatissierPastry chef$ΟPatissierePastry creamDAΟPauillacZcommune of Medoc - Bordeaux district red wine6AΟPaupiette:Rolled fillet of fish or meatJAΟPave (pommes)ZPaving stone (large dice of roasted potatoes)FAΟPaysanne`Cut of vegetable - small round or triangle shapeAΟ Peche Peach~Ο PelerTo peel ~Ο PerchePerch, bass*~Ο$Perdreau (perdrix)Partridgej~Ο8Perigord (Perigourdine a la)Region of France renowned for its truffles and pate de foie gras.~Ο Pernod4Aniseed flavoured aperitif.ӻΟPerrier.Sparkling mineral water.ӻΟPerrier Jouet"Make of champagneӻΟ PersilParsleyDcuNf8LbrΟPeruviennef(1) For grilled steak, tomato sauce, stuffed oxalisMeat dishes; Oxalis filled with ham, chicken, oxalis salpicon, half glaze saucePrΟ PessacxHome of the famous red wine Chateau Haut-Brion. First growth&ΟPetit dejeunerBreakfastΟPetit duc(1) Snipe flavoured veloute, snipe scallops, royale of game essenceEntree garnish tartlet filled with creamed chicken, asparagus tips in bunches and trufflesΟPetit painRoll&ΟPetit suisseCream cheesehΟ Petite ChampagneRegion of the Cognac districct of France producing the brandy of that nameΟPetite marmiteBeef and chicken consomme garnished with vegetables, pieces of beef and chicken served in a small earthenware potbΟPetits foursSmall cakes, cryatallised fruit or sweets. Sometimes called friandises.ΟPetits poisPeas@ *ΟPiece monteeLElaborate and decorative culinary work2 *ΟPieds (de porc)(Feet (pigs trotters)Z *Ο*Piemontaise (Rizotto)lPilau rice, mushrooms, tomatoes, pimentos and truffles *Ο Pigeon Pigeon$ *ΟPigeonneauYoung pigeon0gΟPilaf (Pilaw)(Braised rice in ovenCdT~:jB\0VTZ(-Ο Piment(Pimento (red, green)R-Ο PinardzName for ordinary wine. Originated from First World War slang>-ΟPinot blancHType of grape also called Chardonnayf6[ΟPinot noirType of grape. Pinot noir is grown widely in Burgundy and Champagne districts`6[ΟPiperadeRegional dish - tomatoes, peppers and eggs beaten to a fluffy consistencey6[ΟPiquante Sharp^6[Ο Piquante (sauce)~Sauce of demi glace with white wine vinegar, gherkins and herbsP?Ο PiquexStudded - narrow strips of fat bacon inserted into lean meat4?ΟPissenlit8Edible dandelion (in salads) ?ΟPistachePistachioN?Ο&Pithiviers (gateau)XPuff pastry gateau, filled with almond cream,?Ο$Plaisirs des damesPetits foursHΟPlatDish*HΟPlat de jourDish of the day(HΟPlate-cote Flat rib of beef,HΟ"Plateau a fromageCheese boardYBe4:^8<|`2b60LN6FZZOΟPlie PlaiceZOΟPluvier Plover.cΟ$Pluvier (Oeufs de)Plovers' eggscΟ PochePoachedcΟ PocherTo poach<cΟ PoelerPCooked in frying pan - also pot roasting.cΟ$Pointes d'aspergesAsparagus tipscΟ PoirePear0lΟPoire avocat*Avocado, avocado pearlΟPoireauLeeklΟPoisPeas$lΟPois (casse)Split peas&lΟPois (chiche)Chick peaslΟPoissonFish"uΟPoissonierFish cook,uΟ Poitrine de porcBelly of porkxDf8^NQf4HZp\j`ΟPoivradeSauce for game, usually containing marinade, vinegar, half glaze and herbsΟ Poivre Pepper.Ο"Poivre de cayenneCayenne pepper&ΟPoivron Pepper (pimento)ΟPojarskiChopped veal or chicken mixed with butter and breadcrumbs, cutlet shaped, bone stick inserted, breacrumbed and shallow fried2ΟPol Roger4Champagne make and shipperΟ8Polonnaise (chou-fleur a la)Polish style cauliflower sauteed and sprinkled with sieved hard white and yolk of egg, fried breadcrumbs and chopped parsley@ΟPomerolTClaret wine producing district in BordeauxXΟPommardRed Burgundy from the village of Pommard, situated south of BeauneΟ Pomme Apple"7ΟPomme de terre Potato,7ΟPommes nature Steamed potatoes67Ο Pommes noisettes0Hazelnut shaped potatoes,7ΟPommes vapeurs Steamed potatoes~7ΟPompadourL(1) Type of fan shaped ice-cream waferzPoached sole, chopped tomatoes, white wine sauce and truffles4tΟPont l'Eveque0Well known French cheeseDg0R2𸆈H ΟPralineNNut flavoured almonds coated with sugart ΟPre SaleSalted meadow - lamb and mutton raised on the salt marshes of France in Ardennes and Brittany& ΟPressoirJuice extractor8 ΟPrimeursBEarly Spring vegetables or fruitsX  ΟPrincesse~Artichoke bottoms filled with asparagus tips, noisette potatoes0! ΟPrintaniere,With spring vegetables`" ΟProfiteroleRound chou pastry usually filled with cream and covered with chocolate# ΟProvencale(1) Provence style - chopped tomatoes, garlic, cooked in oil, olivesLTomatoes, stuffed mushrooms and garlic$ Ο PrunePlum%Q ΟPruneau Prune^&Q ΟPupitrePerforated racks used for bottles during the remuage in champagne makingoCi>rL2H46VPD'2 Ο Puree^Puree of vegetables, fruit, meat, fish or soups(2 ΟQuartierQuarterN)2 Ο"Quartier d'Agneau\Quarter of lamb with the leg and loin attachedP*;E ΟQuebec (creme)fBroad bean soup with a garnish of spring vegetables8+;E ΟQuenelleBChicken, fish or game - forcemeat$,;E ΟQuetscheElongated plum-;E Ο QueueTail".;E ΟQueue de boeuf Oxtail/;E Ο QuicheTartT0D ΟQuiche LorrainejTart filled with egg, bacon, cheese mixture and bakedJ1D Ο$Quo vadis (canape)TSoft roes on toast wiith grilled mushroomsF2D Ο0Rable (de lievre, lapin)@Loin or saddle of hare or rabbitH3D Ο RachelhArtichoke bottoms, slices of poached meat and marrow4M Ο Radis Radish*5M ΟRafraichi$Refreshed, chilled&6M Ο Ragout$Brown stew of beefoDj2pVR:RTrF 7_9 ΟRaie SkateF8_9 Ο.Raifort (sauce raifort)>Horseradish (horseradish sauce)69hv Ο(Raisin (noir, blanc)(Grape (black, white)*:hv Ο&Raisins de CorintheCurrants(;hv Ο"Raisins de SmyrneSultanas<hv Ο RaperTo grate(=hv ΟRatatouilleVegetable stew*>q Ο Raton*A kind of cheese cakeJ?q Ο RavierlOblong deep dish for service of salad or hors d'oeuvre@q Ο"Ravigotte (sauce)(1) Veloute sauce, wine and vinegar, shallots, chervil, tarragon and chivesrVinaigrette, capers, parsley, chives, tarragon and onionspAq ΟRavioliSmall squares of noodle paste filled with minced meat, spinach, cheese served with a sauce8Bz ΟRechauffe@Reheated dish, made up of dishes"Cz ΟRechaufferTo reheat\Dz ΟReductionA liquid reduced by boiling so as to increase or extract the flavour\Ez ΟReduireTo reduce a liquid by boiling so as to increase or extract the flavourF- Ο:Reforme (cotelettes d'agneau)Lamb cutlets breadccrumbed and garnished with ham, truffles, beetroot and Sauce Robert@kPJذt>X؜LG ΟRegence~(1) Usually served with various quenelles depending on the dishFor fish: quenelles, oysters, mushrooms, poached soft roes and trufflesPoultry and sweetbreads: quenelles, cocks-comb, fois gras scallops, mushrooms, truffles and allemande sauce^Game: quenelles, game stuffing and salmis sauce&HxĞ Ο(Regime (alimentaire)Diet$I!ΟReine ClaudeGreengageZJ!Ο(Reine Margot (creme)nChicken soup with milk of almonds and chicken quenellesZK!Ο ReleveSpiced seasoned, and name given to joints of meat on traditional menuslL!ΟRemouladeMayonnaise sauce, mustard, capers, gherkins, chervil, tarragon, parsley and anchovyXM^ΟRemuageTwisting of champagne bottles during the Champagne making process:N^ΟRemy Martin>Name of a firm producing cognacO^Ο$Renaissance (a la))Garnish of artichoke bottoms, carrots, turnips, French beans, peas, asparagus tips, cauliflower and hollandaise sauce - fondantes potatoesP^ΟRhubarbeRhubarb*QΟRhum (au rhum)Rum (with rum)^RΟRichelieuStuffed tomatoes, stuffed mushrooms, braised lettuce, chateau potatoesjSΟRieslingWhite wine grapes originating from the Rhine valley, but now grown in many countriesNTΟRillettesjMeat or poultry cooked and minced, eaten cold as pate$UΟRince-doigtsFingerbowlDVΟ.Ris (d'agneau, de veau)d6WݏΟRisotto>Braised rice with grated cheese4XݏΟ Rissolee (pomme),Brown roasted potatoesYΟRissolerTo brown ZΟRiviere (de) River*[Ο Riviere (truite)River trout\ΟRizRice@]Ο4Robe de chambre (pomme en).Steamed jacket potatoesX^ΟRobert (sauce)vHalf glaze, white wine, vinegar, chopped onions and mustard_ Ο Rognon Kidney*` Ο Romaine (salade)Cos lettucea ΟRomanoffMeat garnish: stuffed cucumbers, duchesse potatoes, croustade filled with celery, rare salpicon, mushrooms and horseradish sauceHb Ο$Romanoff (fraises)NStrawberries, whipped cream and curacaocFΟRomarinRosemary\dFΟ.Rondelle (de saucisson)lSlices of a type of sausage served as an hors d'oeuvre2eFΟRoquefort2Famous French blue cheeseHfFΟ RosbifhRoast beef. Also a French slang term or the English.DmUdBDΟSale Salted>ΟSalpetreNSaltpetre used for the pickling of meatZΟSalpiconMixture of fruit or vegetables cut into dice and covered with sauceΟSalsifisSalsify2ΟSan Pelegrino*Italian mineral waterlTΟSancerreWhite wine produced in the central part of France made from the Sauvignon blanc grape TΟSanglierWild boartTΟSarah BernhardtGarnish of demo-glace, port wine, meat marrow, croutons, tomatoes and braised lettuceTΟSardineSardine(TΟSarladaise Garnish for meatXΟ$Sarladaise (pomme)pSliced potatoes and truffles cooked in stock in the ovenΟ Sauce Sauce ΟSaucierSauce chefΟSaucisseSausageZΟSaucissonSausage made with a misture of raw minced beef, pork and seasoning"Ο SaugeSage (a herb)JDpN8br6ڮ,@HΟ.Saumon (fume, d'Ecosse)2Salmon (smoked, Scottish)&ΟSaumoniereSalmon kettleDΟ Saumur^White, red and rose wine from the Loire valley.ΟSaumure BrineHΟ,Saute (poulet, pommes)HTossed and fried (chicken, potatoes)0Ο Sauter au beurre"To toss in butterzΟSauternesWorld famous district in the Bordeaux region, famed for its sweet wines (Home of Chateau d'Yquem)8ΟSauteuseBCopper pan used for sauted dishesΟSauvageWildlΟ(Savarin (aux fruits)Round sponge made with baba paste with a fruit salad placed in the centreVΟ8Savoyarde (pommes, omelette)VSavoy style (potatoes, omelette and cheese)BΟSaxon (souffle)FVanilla souffle served with sabayonBΟ Scampi\Scampi - the Italian term for Dublin Bay prawnrΟ$Schneider (pommes)Sliced potatoes cooked in milk, with cream, meat glaze, butter and chopped parsleyN<ΟSchnitzellTerm used to denote a thin slice of meat, usually veal<ΟSecDryCq.>:@PP0Hl<ΟSelSaltFΟ6Selle (d'agneau, de mouton)6Saddle (of lamb, of mutton)ΟSemouleSemolinaΟServeur WaiterΟServeuseWaitress^ΟSevigne (creme)Cream of chicken soup, chicken quenelles and julienne of lettuce&0ΟSicilienneSicilian style|0ΟZSirop (de groseille, de cassis, de grenadine)~Syrup (redcurrant syrup, blackcurrant syrup, pomegranate syrup)&0Ο Soigne$Prepared with care|0ΟSoissonnaiseWith large Soissons (haricot beans). Originally from the town of the same name in Northern FrancenΟSoleSole`nΟ"Solferino (creme)~Potato and tomato soup with small balls of carrots and potatoes$nΟSommelierWine waiterVnΟ Sorbet.(1) Flavoured water iceNA course at banquet between main dishes6nΟSoubise (sauce).White sauce with onionsΟSouffleSouffleCrNTVEtjn4dVVL&!%Ο Soupe$Country style soup(*bΟ Soupe a l'oignonOnion soup**bΟSoupe aux chouxCabbage soup*bΟ Sous (la) cendreOriginally meat cooked under hot wood cinders (literally - under ashes). Wrapped in pastry and cooked in the oven:*bΟSous chefBSecond in charge to the head chef43ΟSous noix8Under cushion or nut of veal@3ΟSoya (huile de)BSoya oil (oil from the soya bean)V3ΟSt EmilionzRed wine from the borders of the Pomerol district of BordeauxT3ΟSt EstephexBordeaux wine producing district of Medoc adjoining Pauillac6<Ο&St Galmier (Badoit)(French mineral waterf<ΟStrogonoffStrogonoff - strips of fillet beef cooked with paprika, sherry and sour cream<Ο Sucre Sugar2<Ο"Sucre cristallise"Sugar in crystals*<Ο Sucre en morceauCubed sugar*EΟSucre en poudreCastor sugar&EΟSucre glaceIcing sugarPEsf5Ҋ^>v@HrHvWΟSuedoiseFrom Sweden - Cutlets or chops marinaded, breadcrumbed, grilled and served with a suedoise saucerWΟ Suedoise (sauce)Sauce from Sweden - mayonnaise, horseradish and apple marmalade cooked in white wine2`ΟSupreme8Best cuts of chicken or fish`Ο@Surprise (1) Orange (2) Omelettej(1) Orange skin scooped out and filled with water iceOmelette: genoise and ice cream covered with meringue and decorated and then placed quickly in the ovenh`ΟSuzette (crepe)Flamed pancake with orange, lemon, butter, sugar, Cognac and Grand MarnierDi ΟSylvanerZWhite wine grape of German or Austrian origin.i ΟTable d'hote&Meal at a set pricei ΟTalleyrand(1) Half glaze, truffle, Madeira wine, foie gras, macaroni and cheesePoultry and sweetbreads, buttered macaroni, grated cheese, julienne of truffles and dice of foie grasi ΟTamiserTo sieve:rJΟTapiocaHTapioca - used for puddings or soupsJrJΟTartare (sauce)XMayonnaise with capers, gherkins and parsleydrJΟTartare (steak)Raw minced steak with egg yolk, capers, onions and various seasonings rJΟ TarteTart or pie"{ΟTarteletteSmall tart8{Ο"Tartines beurrees0Buttered slices of bread"{ΟTasse (en)Cup (in a)]DtrN,0D1zΟTavel rose>Rose wine from the Rhone valleyR>ΟTerrine (en)b(1) Earthenware dish for cooking and serving (in)Pate&{ΟTete de veauCalf's headl{ΟTete rouleePork butcher's speciality made of firm head of pork and served as an hors d'oeuvre{ΟTheTea^{Ο"Theodora (salade)|Artichoke bottoms, oysters, mushrooms, crayfish and mayonnaise^ΟTheresePoached fillets of fish, noisette potatoes, truffle and white winw saucebΟ$Thermidor (homard)Lobster in half shell, white wine sauce, mustard and mornay sauceΟThonTuna ΟThymThyme (a herb)NΟ Tilleul (the de)F(1) Infusion of leaves of lime treeLime treeΟTimbale(1) Small round dish with a double container used for cooking delicate fruit and souffles6Presented in a timbale dish<ΟTiple secHLiqueur made from oranges and cognacΟ TisaneInfusionTΟ TivoliSoft roes, poached oysters, mushrooms, noodles and genoise sauce,2Ο Tokay.White wine from Hungary&Eu8\dt`Z>̬Ο Tomate Tomato.̬ΟTopinambour&Jerusalem artichokeD̬Ο Torta^Type of cake made with sponge, fruit and mousseΟ Tortue0(1) Turtle (turtle soup)Entree: quenelles, mushrooms, gherkins, garlic, scallop of veal tongue and brain, fried egg, crouton and truffles\Ο ToscaChicken consomme with tapioca, turtle meat, Madeira and julienne of leekΟToulousaine(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 trufflesZ&ΟTourangelleEntree garnish: French beans and kidney beans, cooked in veloute^&ΟTournedosRound, thick piece of steak cut from the middle of the fillet of beef2&ΟTourner6To turn or shape vegetablesXcΟ TourteX(1) Round pastry for entrees or sweet dishes,Rye brown cottage loafPcΟTraminerrType of white wine grape from Alsace and the Rhine valley:cΟ.Tranche (mince, epaise)&Slice (thin, thick).cΟTranche grasse$Thin flank of beefFcΟ&Tranche napolitaineHIce cream with fruit cut into slices,ΟTranche tendreTopside of beefΟTrancheur CarverDvr4tn:6 \8 XΟ TrifleFTrifle, also known as soup anglaise XΟ Tripe Tripe: XΟTronconFCut through the bone of a flat fish6Ο*Trousser une volaille$To truss a chickenΟ TruffeTruffleΟ Truite TroutpΟTurbigoKidney cut in half sauteed in butter, tomato, half glaze on toast, chipolata and mushrooms>Ο TurqueTChicken liver, onions, rice and half glaze>ΟTutti fruttiHItalian ice cream with various fruitvΟTyrolienne2(1) Sauce choron with oilFor tournedos and noisettes: fried onion rings and cooked tomatoesJΟVacherinfMeringue gateau with ice cream, ice cream and fruit.&ΟVaisselle*Crockery (washing up)|&ΟValenciennesEntree garnish: rizotto valencienne (rice cooked in meat stock) and served with croquette potatoes&ΟValliere, La(1) Poached fish dressed in a crown, normande sauce, oysters, soft roes, mushrooms and trufflesrFor poultry and sweetbread, truffles and trussed crayfish@&Ο6Vanille (accent on the 'e'),Flavoured with vanillaT/LΟ Vanille (rocher)lVanilla (spooned out ice cream for serving with fruit)Dwb>Nzb4A@0J ΟVapeur (pommes)$Steamed (potatoes)J ΟVeauCalf - veal@ J ΟVelours (creme)BVelvet - carrot soup with tapioca\ J ΟVeloutep(1) Smooth thick white sauce made with stock and no milkType of soupP S@ ΟFVenaison (de cerf, chevreuil, daim)n`N~q!ΟVillageVillageq!ΟVinWineN?q!ΟVin blanc (au)(1) White wineWith white wine White wine sauce,!ΟVin de pays$Local country wineT!ΟVin de ProvencelWine from the Provence district in the South of France$!ΟVin nouveauYoung wine*!ΟVin ordinaireOrdinary wineH?!ΟVin rouge (au)(1) Red wineWith red wineRed wine sauce!ΟVinaigreVinegarF !ΟVinaigretteVOil and vinegar dressing or French dressing6!!ΟViniculture8The industry of wine growingh"!ΟViroflayMeat garnish: spinach balls viroflay style, artichoke quarters & chateau potatoes.#!Ο Vittel4Still French mineral waterr$("Ο"Viveur (consomme)Beef or duck consomme, garnished with julienne of celery, diablotins with paprika&%("Ο Voile$Veil of spun sugar>&("ΟVoisin (pommes)@Anna potatoes with grated cheese@y>|@-a5hh'"ΟdVoiture (a trancher, a hors d'oeuvre, a entremets)NTrolley (carving, hors d'oeuvre, sweet)x("ΟVol au ventRound puff pastry case which can be filled with such ingredients as chicken or meat in a sauce)"ΟVolaillePoultry<*#Ο VolnayPWine from the Cote de Beaune in Burgundy@+#ΟVosne-RomaneeFOne of the great red Burgundy winesX,#ΟVouvrayWhite wine fromTourraine in the Loire valley - sometimes sparkling -#ΟVrac (en)In bulkb.Y#Ο Waldorf (salade)Grated celeriac, mayonnaise, lemon juce in apple topped with walnut/Y#|ΟWaleska(1) Poached fish - scallop of lobster, truffles and sauce MornayfGarnish: crayfish and lobster scallops and truffles0Y#ΟWashingtonP(1) Poultry garnish of creamed sweetcornFish cooked in butter, lobster scallops, American sauce and trufflesr1Y#ΟWaterzoiWaterzootje (Flemish cookery). Similar to bouillabaisse but with butter used instead of oil2і#Ο6Wellington (filet de boeuf)Larded, cooked in pastry served with tomatoes, braised lettuce, chateau potatoes, Madeira sauce and foie grasF3і#Ο Windsor (croute)PHam paste and grilled mushrooms on toast^4і#Ο"Winterthur (a la)|Type of lobster dish served with peeled shrimps and a salpicon5#ΟWladimirPoultry, half sauce bearnaise, half supreme of carrots witj jukienne of celery, truffles, tarragon leaves and chervil26#Ο Xavier$Ο Zeste\Zest: the ''peel'' of the skin of citrus fruitx?%ΟZingaraTarragon flavoured half glaze sauce, julienne of ham, tongue, mushrooms and truffles with Madeira>@%ΟZucchiniNSmall vegetable marrow, see also Courge @ @iy / F7]Nte|9Yy~q !&8*H.27:=BbGyKPUY^aei\n8rw{<mqsƹ ^}Q Y#')j.266:>zD=HLQYUYc]Kafj$pty}AļdMenuFr2Engr2K French}fMenuFr2Engr3English}bMenuFr2Engr4(2)}bMenuFr2Engr5(3)}bMenuFr2Engr6(4)} @u @@@r8MenuFr2Eng SystemC3y ' @u @@@r8MenuFr2Eng SystemCAļdMenuFr2Engr2K French}fMenuFr2Engr3English}bMenuFr2Engr4(2)}bMenuFr2Engr5(3)}bMenuFr2Engr6(4)}3y