CONTRE FILLET – Sirloin which faces the tenderloin.
COUPES – Small bowls to serve cream or compote.
COURT BOUILLON - Water, vinegar and or wine, herbs and seasoning for poaching fish, sweetbread, etc.
CREME PATTISSIERE - Pastry cream.
CREPINE - Pigs caul used as casing for sausages and force meat.
CROISSANTS - Crescent shape french rolls
CROQUETTE - Foodstuff, molded, breaded and deep fried.
CROUTONS - Fried pieces of bread of various sizes and shape served as accompaniments to soup or used as socle.
POULET - Young chicken.
PRALINE - Toasted almonds and nuts in caramelised sugar.
PRINTANIERE - Garnish of spring vegetables.
PROFITEROLES - Small or medium sized balls made out of choux paste.
PUREE - Mashed or sieved potatoes, vegetables, fruits, etc.
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