Agneau - Lamb.
Ballotine - Stuffed boneless game or domestic bird.
Carcass - The bone structure of meat or poultry without the meat on it.
Darne - A thick middle cut of salmon.
Eclairs - Choux pastry baked in thick fingers, fillet with cream or pastry cream and iced with fondant or chocolate.
Farce - Stuffing or force meat.
Garde Manger - Cold kitchen: Chef who in charge of cold kitchen.
Hachis - Minced meat.
Jardiniere - Fresh mixed vegetables cut into small dice or julienne.
Langouste - Spiny lobster.
Maitre D'Hotel - Restaurant manager.
Navarin - A brown lamb or mutton stew.
Oignon - onion.
Pailettes - Cheese Straws.
Quiche Lorraine - Savoury flan of egg, custard or Gruyere cheese in a thick pie dough.
Ramequin - A savoury tart let or earthenware dish in which food is baked and served.
Saignant - Rare
Timbale - A straight sided 2 inch deep dish or mold.
Vol Au Vent - Puff pastry shell in which ragout or fricassee is served.
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