A la Mode - In the fashion
Barding - Covering a bird or piece of lean meat with a thin slice of bacon fat to protect during cooking.
Carre - Rack of veal or lamb.
Deglacer - To skim off grease from stew, sauce etc.
Emincer - To mince, to chop as finely as possible.
Flamber - To flame
Garniture - The garnish starches and vegetables served with main course.
Huitre - Oyster.
Jus - Vegetables, fruit or meat juice.
Larder - To lard, i.e. to insert strip, of fat with a larding needle into lean meat.
Marinade - Blend of liquid and flavourings used in marinating.
Noisette - Nut or in reference to meat, a round piece of veal or lamb tenderloin: also small potato ball.
Oseille - Sorrel.
Panada - A binding agent, usually for force meat or stuffing.
Ravoili - An Italian pasta dish.
Saisir - To sear meat surface in hot fat.
Tournedos - A small steak from the centre cut of tenderloin.
Volaille - Poultry
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