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Fr 3 U 5B foods bour
| Question | Answer |
|---|---|
| Les Plats | dishes, main courses |
| Le jambon persillé | ham loaf dish |
| le bœuf bourguignon | roast beef and vegetables |
| la viande | meat |
| le lapin | rabbit |
| le faisan | pheasant |
| le chevreuil | deer (venison) |
| le veau | veal |
| béchamel | white sauce for salmon, lobster, lasagna and broccoli |
| le saumon | salmon |
| les langoustes | lobsters |
| marinière | seafood sauce |
| les moules | mussels |
| les courgettes | zucchinis |
| le sole | sole fish |
| bérnaise | butter and egg yolk based sauce, white wine vinegar |
| le bœuf | beef |
| l'agneau | lamb |
| la volaille | poultry |
| le poisson | fish |
| les légumes | vegetables |
| hollandaise | egg based sauce |
| les œufs | eggs |
| la truite | trout |
| les pommes de terre | potatoes |
| le gibier | game |
| des paupiettes (f) | stuffed trout |
| la poule au pot de truite | boiled chicken in white sauce |
| le cassoulet | bean dish with goose meat and fat |
| les cailles (f) farcies | stuffed quails |