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| valute |
white sauce of chicken, veal or fish stock thickended with flour and butter |
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porkchoppony Mon, 01 Dec 2008 22:02:42 GMT |
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| couton (^ over u) |
small crisp piece of toasted or fried bread |
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porkchoppony Mon, 01 Dec 2008 22:02:42 GMT |
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| sorbet |
mushy frozen dessert made from fruit juice (usually) |
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porkchoppony Mon, 01 Dec 2008 22:02:42 GMT |
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| chevre (/ over first e) |
the french name for cheese from goats milk |
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porkchoppony Mon, 01 Dec 2008 22:02:42 GMT |
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| flambe (/ over e) |
flaming |
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porkchoppony Mon, 01 Dec 2008 22:01:24 GMT |
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| escargot |
snails cooked in garlic and butter |
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porkchoppony Mon, 01 Dec 2008 22:01:24 GMT |
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| croquette |
small cake of minced meat fish or veggie |
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porkchoppony Mon, 01 Dec 2008 22:01:24 GMT |
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| mousse |
rich chilled dessert made of eggs
whipped cream
often but not always chocolate |
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porkchoppony Mon, 01 Dec 2008 22:01:24 GMT |
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| hors doevre (/ over o) |
appetizer served before the meal |
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porkchoppony Mon, 01 Dec 2008 22:00:10 GMT |
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| fliet mignon |
small round choice cut beef from the loin very tender and very expensive as well |
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porkchoppony Mon, 01 Dec 2008 22:00:10 GMT |
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| buffet |
meal at which guests serve themselves from a variety of dishes |
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porkchoppony Mon, 01 Dec 2008 22:00:10 GMT |
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| meringue |
topping for pastry or pie
raw eggs whites beaten with sugar untill stiff and baked intill brown |
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porkchoppony Mon, 01 Dec 2008 22:00:10 GMT |
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| camembert |
small flat disk
CHEESE
softens inside as it ripens
named for town in normandy |
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porkchoppony Mon, 01 Dec 2008 21:58:02 GMT |
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| vinaigrette |
salad dressing composed mainly of oil and vinegar with some dijon mustard and seasonings |
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porkchoppony Mon, 01 Dec 2008 21:58:02 GMT |
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| en brochette |
meat or veggies cooked and served on skewer |
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porkchoppony Mon, 01 Dec 2008 21:58:02 GMT |
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| bouilla baisse |
spicy fish stew made of many kinds of fish and shellfish
spicy fish stew made of many kinds of fish and shell fish |
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porkchoppony Mon, 01 Dec 2008 21:58:02 GMT |
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| cafe (/ over e) |
french restaurant or bar often with tables on the sidewalk |
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porkchoppony Mon, 01 Dec 2008 21:51:54 GMT |
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| crepe (^ over first e) |
thin small pancake often stuffed and rolled up with many fillings |
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porkchoppony Mon, 01 Dec 2008 21:51:54 GMT |
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| steak tartare |
raw group beef with onion and raw egg served with toast points as an appetizer |
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porkchoppony Mon, 01 Dec 2008 21:51:54 GMT |
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| julienne |
cut into long thin strips |
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porkchoppony Mon, 01 Dec 2008 21:51:54 GMT |
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| brie |
mold ripened cheese with whitish rind and soft light yellow center
large flat disk shaped |
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porkchoppony Mon, 01 Dec 2008 21:49:03 GMT |
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| soup a (/ over a) l'oignon |
french onion soup with crouton and grated swiss cheese melted under a broiler |
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porkchoppony Mon, 01 Dec 2008 21:49:03 GMT |
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| augratin |
covered in bread crumbs
butter
grated cheese
browned in oven |
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porkchoppony Mon, 01 Dec 2008 21:49:03 GMT |
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| ragout (^ over o) |
seasoned meat or fish stew w/ veggies |
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porkchoppony Mon, 01 Dec 2008 21:49:03 GMT |
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| roquefore |
french blue cheese made from ewes milk |
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porkchoppony Mon, 01 Dec 2008 21:46:36 GMT |
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| mayonnaise |
dressing made of beaten raw egg yolk oil
lemon juice
or vinegar
seasonings |
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porkchoppony Mon, 01 Dec 2008 21:46:36 GMT |
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| champagne |
sparkling wine used for special occaisions |
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porkchoppony Mon, 01 Dec 2008 21:46:36 GMT |
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| brioche |
soft roll or bun made of eggs flour and yeast |
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porkchoppony Mon, 01 Dec 2008 21:46:36 GMT |
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| puree (accent over e) |
food prepared by straining or blending |
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porkchoppony Mon, 01 Dec 2008 21:44:35 GMT |
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| cidre |
apple drink prodeced in Normandy |
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porkchoppony Mon, 01 Dec 2008 21:44:35 GMT |
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| bouillon |
clear thin broth
made by simmering chicken or beef with water and seasonings |
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porkchoppony Mon, 01 Dec 2008 21:44:35 GMT |
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| eclaire |
pastry filled with cream and frosted with choclate |
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porkchoppony Mon, 01 Dec 2008 21:44:35 GMT |
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| pate ade foie gras |
paste made of goose liver
pork fat
onions
mushrooms
and often truffles |
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porkchoppony Mon, 01 Dec 2008 21:42:52 GMT |
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| bistrot |
small informal restaurant which serves wine |
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porkchoppony Mon, 01 Dec 2008 21:42:52 GMT |
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| entree |
formal meal
course served beofre main coucse |
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porkchoppony Mon, 01 Dec 2008 21:42:52 GMT |
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| quiche lorraine |
dish prepared in pie crust with filling composed of eggs, cheese, onions, and ham or bacon |
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porkchoppony Mon, 01 Dec 2008 21:42:52 GMT |
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