AROMATES – Herbs, spices and flavourings.
ASPIC – A clear jelly made from concentrated liquid in
which meat, poultry or fish was cooked.
BOUILLABAISSE - A fish stew, a speciality of Southern France.
BOUILLIR, BOUILLI - To boil, boiled.
CHIFFONADE - Ribbon cut any leaf of vegetables.
CHOU - FLEUR - Cauliflower.
FONDUE - A cheese dish of melted cheese in which pieces of bread are dipped.
FRAISE - Strawberry.
GRILLE - To grill, to broil.
MOUTON - Mutton.
PPILLAW, PILAF - A rice dish with or without meat.
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