Procedure
Tourne
Turned
Beignet
Fritter
Pate a choux
Choux paste
Almandine
Almond
Fond
Base
crabe
crab
boeuf
En croute
with crust
Vin blanch
white wine
Mousse
foam
Poivre
Pepper
Fond de Boeuf
Beef stock
poisson
fish
fois
liver
Brulee
burn
Chasseur
Hunter
Gateau
Cake
Oignon brulee
Burnt onion
Fond de Poisson
fish stock
crevette
shrimp
poulet
chicken
Confit
Cooked slowly in own fat
emincée
sliced thin
Mille feuille
1000 sheets/ puff pastry
Beurre noisette
Browned butter, can also be called Beurre meuniere
Fond de veau
veal stock
Lapin
Rabitt
veau
veal
Baine Marie
slowly reheat in water
Mignonette
with coarse salt and pepper
coupe
sundae
Beurre Fondue
Drawn butter
Fond de voilaille
Chicken Stock
Volaille
chicken
escargots
snail
Flambee
to burn off alcohol
Marinere
With white wine
Bouquetiere
Florist
Aubergine
Eggplant
Fond de gibier
game stock
mouton
sheep, lamb, mutton
Canard
duck
Rechaud
Reheat (reheating appliances, fondue)
Gratinee
a golden brown surface
Pate de fruit
sugar glassed fruit
Bouquet Garni
Herb bundle
Glace de poisson
Fish glace
Oyster glacee
chevre
goat
Au-sec
Reduced until basically dry
escallop
thinly sliced
Genoise
sponge cake
choux rouge
red cabbage
glace de viande
Meat glaze
moule
mussel
estouffade
light brown veal stock
Coq au vin
Cook in red wine
en papillote
in parchment
Pate feuilletage
puff pastry
pomme de terre
potatoes
Glace de voilaille
Chicken glaze
coquilles saint-jacques
scallops
pieds paquets
a dish of sheeps feet
pieds means feet
Beurre manie
Kneaded butter, a paste of butter and flour, thickening agent
Allumette
Matchstick
boulangère
Bakery
Beurre
Butter
Bouillon
broth/stock
homard
lobster
jambon
ham