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Intensive French
CSCA - Classical French 1
| Term | Definition |
|---|---|
| TAILLEVENT | Master Chef during Medieval era 1312–1395. Combined sweet and savoy. Highly spiced. |
| LE VIANDIER | Taillevent cookbook written about 1375. First book of all times, overview of Medieval cooking. |
| POUDRE FIN | Base spice mixture similar to a curry mixture consisting of sweet and spicy combinations. Used to mask the taste of bad meat. |
| HOCHE POT | Medieval dish of wheaten porridge; a stew-like meal consisting of roasted or boiled meats. |
| BLANC MANGE | White purée of chicken or fish thickened with rice or ground almonds, used as a binder, and formed into a shape. Also an almond dessert mold made from ground almonds squeezed to make almond milk. |
| VERJUS | The acid juice extracted from large un-ripened grapes, which was formerly widely used as a sauce ingredient, a condiment, and in deglazing. |
| TRENCHER OR TOASTÉE | Hollowed bread used as a plate that absorbed the juices of food. |
| FRUMENTÉE | A type of boiled wheat mush or pudding. |
| CONSOMMÉ | A clarified meat stock or broth clarified and enriched by the addition of chopped meat, egg white and aromatics which coagulate and are removed after clarification. Used as a soup and as a basis for aspic. Usually duck. |
| DOUBLE CONSOMMÉ | Making a stock with the use of stock, instead of water, meat, vegetables, and aromatics to intensify flavor. It is clarified once. |
| RAFT | Lean ground meat, vegetables, egg whites and shells, added to a stock and used as a magnet to clarify albuminous particles. After the raft has formed, it will clarify in 18 minutes. |
| BIND | Refers to starches. To bind or hold together sauces or mixtures – rice, almonds, etc. |
| HYDROLYSIS | The process in which starches lose their ability to hold liquid and make things bind or gel. Occurs in excessive heat or extended periods of time. |
| BEURRE MANIÉ | A binder or thickener for liquids. Equal parts flour and butter, uncooked, combined into a paste, added to a liquid at the end of the cooking process, then brought to a boil. |
| SAUCE MÈRE | Mother or leading sauce. There are five of them: Hollandaise, Velouté, Béchamel, Espagnole, Mayonnaise. |
| SAUCE PETIT | Small sauce. A mother sauce with one or more additional ingredients to create a new sauce. |
| PAUPIETTE | A thin slice of meat spread with forcemeat and rolled up. Veal is most often used but beef, lamb, and turkey escalopes are suitable. Can also be made with blanched cabbage leaves, or thin slices of tuna, filet of sole, whiting, or anchovy. |
| TIAN | A shallow casserole used in the Provence region of France |
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