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Provincial French
CSCA - Alsace, Lorraine
| Term | Definition |
|---|---|
| A L'ALSACIENNE | Designates the presence of choucroute (sauerkraut) or foie gras. |
| CHOUCROUTE | Sauerkraut made in Alsace from a local variety of cabbage known as the Chou Quintal. |
| CHOUCROUTE GARNI | A local dish using the sauerkraut cooked with various charcuterie products and flavored with juniper berries and served with horseradish (raifort). |
| ASPARAGUS | Both white and green are used throughout the region. |
| OIE | Goose. The Strasbourg goose is a variety of the Toulouse goose (a large race) customarily fattened with noodles. |
| PATE DE FOIE GRAS | Pate made with goose liver. Usually has a truffle in the middle. |
| PORCELET FARCI A LA PEAU DE GORET | Roast stuffed pig no more than 2 months old. |
| CHARCUTERIE | A general term which refers to pork products only. The range of charcuterie in Alsace is enormous. |
| CERVELAS | All pork lightly smoked, smooth sausage, red skin (originally containing pig’s brain – hence the name). |
| KNACKWURST | 50% pork, 30% beef, 20% fresh pork fat, seasoned with salt and cumin then smoked. |
| BRATWURST | A sausage make of pork, beef and sometimes veal. |
| STRASBOURG | Bigger and thicker version of the frankfurter. |
| METTWURST | Mainly beef sausage with lean pork and fresh lard added to it. |
| LIVERWURST | Sausage made with cooked, pureed liver. |
| BOUDIN A LA LANGUE | Blood sausage with tongue. |
| PRESSKOPF | Hog headcheese, usually sliced, served cold with vinaigrette. |
| JAMBON EN CRUTE | Whole braised ham that is sliced and reassembled then wrapped in bread dough. |
| SCHIFELA | Shoulder of pork served with bitter turnips. |
| BOUCHEE A LA REINE OR VOL-AU-VENT | Puff pastry cases filled with chicken or ham with a creamy sauce. |
| BAECKEOFFE | Large chunks of lamb, beef, and pork marinated in Riesling and cooked with onions and potatoes (in the baker’s oven). |
| SPAETZLE | Similar to noodles; small curls of dough boiled and served with melted butter or fried golden in butter. |
| ZEWELWAI | Onion custard tart with cream, eggs and bacon. |
| TARTE FLAMBÉE | Kind of pizza made with cottage cheese, cream, onion, and bacon. Its German name is Flammekueche. |
| PRETZELS (BRETZELS) | Can be sweet or savory. |
| BIREWECKE | Rich bread made with dried pears, quetsche, prunes, figs, raisins, walnuts, lemon zest, cloves, and cinnamon |
| KUGELHOPF | Light yeast cake with raisins and covered with flaked almonds. |
| TARTE ALSACIENNE | Sweet custard tart with fruit. |
| KAFFEE KRANTZ | Coffee cake (brioche type of cake). |
| SCHWOWEBREDLES | Chopped almond biscuit flavored with rose water eaten at Christmas and shaped in Christmas trees, stars or wreaths. |
| PLUMS | – Mirabelle: tiny, yellow, round and sweet. – Quetsche: large, purple blue color. |
| CHEESE FROM THE ALSACE/LORRAINE REGION | Munster |
| MUNSTER | Soft, ripened washed rind cow's milk cheese with pungent smell. |
| WINES FROM THE ALSACE/LORRAINE REGION | Riesling, Gewurztraminer, Sylvaner |
| RIESLING | Wine of brilliant sweet/acid balance. |
| GEWÜRZTRAMINER | Distinctively spicy to smell and taste with flavors of rose petals and grapefruit. |
| SYLVANER | Ages very well and is crisp, light and fruity. |
| CREMANT D’ALSACE | Sparkling wine from the Pinot blanc grape. |
| OTTROTT AND MARLENHEIM | Red wines of the region. |
| EAU DE VIE | Water of life |
| KIRSCH | Eau de vie made from cherries |
| MIRABELLE | Eau de vie made from tiny, yellow plum |
| QUETSCHE | Eau de vie made from large, violet plum |
| GRATTE-CUL | Eau de vie made from rose hip |
| FRAMBOISE | Eau de vie made from raspberries |
| POIRE | Eau de vie made from pears |
| BIERE | Good beer is made in Alsace and Lorraine, mostly light beers, but a few dark; 90% of the production is exported. |
| QUICHE | Custard savory tart with bacon. |
| TOURTE A LA LORRAINE | Marinated veal and pork, bathed in a custard, and baked inside a crust. |
| OMELETTE LORRAINE | Eggs, cream, Swiss cheese, bacon and herbs. |
| BABA AU RHUM | Sweet cake that is an outgrowth of the Kugelhopf, doused in rum and set on fire. |
| MADELEINE OF COMMERCY | Small shell pastries made of sponge cake. |
| MACARONS | Small round meringue cookies. |
| BERGAMOTE | Pulled candy flavored with bergomote oil from the peel of a small acidic orange. |
| DRAGEES | Almonds coated with hard sugar. |
| GEROME | Same type of Munster cheese but made only in Lorraine. |
| FROMGEY | Cottage cheese eaten spread on bread and sprinkled with chopped onions and shallots. |
| VITTEL & CONTREXEVILLE | Natural non-bubbly spring waters. |
| WATERS FROM THE ALSACE/LORRAINE REGION | Vittel and Contrexeville |
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