Le Guide Culinaire |
Common terms and phrases
9 oz arrange aspic jelly Bain-marie blanched boiling Bouquet garni bouquets braised breadcrumbs centre chervil chicken chopped parsley cold colour Consommé cooking liquid cover crayfish cream Crème cutlets deep dish deep fry Deglaze Demi-glace dice dl 7 fl drain egg yolks fill fillets finish fish fl oz flavoured flour foie gras forcemeat fried g 1 lb g 2 oz g 3½ oz g oz garnish Gratin grill juice Julienne layer lb 2 oz lemon lightly litre 12 pt minutes mixed mixture mould Mousse Mousselines mushrooms onion oz or U.S. parsley pieces poached Pommes potatoes prepared purée Quenelles recipe remove roast Salpicon Sauce Béchamel Sauce Demi-glace sautéed Season Serve accompanied serviette shallow fry shape sieve slices of truffle Soufflé soup sprinkle strainer sugar suitable dish Suprême thick thin slices timbale tomato Tournedos trimmed truffle U.S. cups usual manner veal Veau Velouté White Bouillon white wine