French Cooking Terms
Modern haute cuisine; the art of French cooking: it's a way of life, famous for its rich history and subtle nuances ...
Here's a list of some French cooking terms and ingredients. See the link at the end for lots more information.
Aspic : Savory jelly for cold dishes
Aubergine : Eggplant
Au gratin : Dishes prepared with sauce and crumbs and baked
Baba : A peculiar, sweet French yeast cake
Bechamel : A rich, white sauce made with stock
Bisque : A white soup made of shellfish
To Blanch : To place any article on the fire till it boils, then plunge it in cold water; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water
Boeuf : Beef
Bouchees : Very thin patties or cakes, as name indicates – mouthfuls
Bouillon : A clear soup, stronger than broth; not as strong as consommé
Braise : Meat cooked in a closely covered stew-pan, so that it retains its own flavor and those of the vegetables and flavorings put with it
Brioche : A very rich, unsweetened, French cake made with yeast
Canard : Duck
Cannelon : Stuffed rolled-up meat
Carotte : Carrot
Champignon de Paris : Mushroom
Consomme : Clear soup or bouillon boiled down till very rich
Courgette : Zucchini
Croquettes : A savory mince of fish or fowl, made with sauce into shapes, and fried
Croustades : Fried forms of bread to serve minces, or other meats upon
Dinde : Turkey
Echalotte : Shallot
Entrée : A small dish, usually served between the courses at dinner
Escargot : Snails
Fondue : A light preparation of melted cheese
Fondant : Sugar boiled and beaten to a creamy paste
Haricot Verts : French green bean
Hollandaise Sauce : A rich sauce, something like hot mayonnaise
Hors d'Oeuvre: An appetizer
Matelote : A rich fish stew, with wine
Mayonnaise : A rich salad dressing
Meringue : Sugar and white of egg beaten to sauce
Marmade : A liquor of spices, vinegar, etc. in which fish or meats are steeped before cooking
Miroton : Cold meat warmed in various ways, and dished in circular form
Navet : Turnip
Oie : Goose
Pigeon : Squab
Piquante : A sauce of several flavors, acid predominating
Pomme de Terre : Potato
Porc : Pork
Poulet : Chicken
Poulette sauce : A béchamel sauce, to which white wine and sometimes eggs are added
Purse : This name is given to very thick soups, the ingredients for thickening which have been rubbed through a sieve
Quenelles : Forcemeat with bread, yolk of eggs, highly seasoned, and formed with a spoon to an oval shape; then poached and used either as a dish by themselves, or to garnish
Ragout : A rich, brown stew, with mushrooms, vegetables, etc.
Remoulade : A salad dressing differing from mayonnaise, in that the eggs are hard boiled and rubbed in a mortar with mustard, herbs, etc.
Rissole : Rich mince of meat or fish, rolled in thin pastry and fried
Roux : A cooked mixture of butter and flour, for thickening soups and stews
Salmi : A rich stew of game, cut up and dressed, when half roasted
Sauter : To toss meat, etc. over the fire, in a little fat
Souffle : A very light, much whipped-up pudding or omelette
Timbale : A sort of pie in a mold
Truffe : Truffle
Veau : Veal
Vol au vents : Patties of very light puff paste, made without a dish or mold, and filled with meat or preserves, etc.
Herbs and cream, cheese and wine, layers of flavors, ahhhhh ... French cuisine!
A most comprehensive history of French cooking:
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