ANGLAIS
– English
style, plainly cooked food.
BLANQUETTE
– Ragout
or stew made of veal or lamb in a rich veloute sauce.
CHAPON
– Castrated
cock.
ESTOUFADE
– Basic
meat stock.
FILLET
MIGNON – Small steak cut from tenderloin of beef, veal, lamb, etc.
GNOCCHI
– Dumpling
of semolina flour or potatoes.
MIGNONETTE
– Whole
peppercorn roughly ground.
PATE
– Paste
or pastry.
ROMAINE
– Cos
lettuce.
SAUTOIR
– Round
shallow heavy pan with straight wall and long handle.
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