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french 2 CHESS part4

french 2 vocab for food

QuestionAnswer
l'agneau (m) lamb
à la in the style of
à la forestière garnished with mushrooms, bacon cubes, and fried diced potatoes
à la jardinière garnished with carrots, turnips, and peas
à la printanière garnished with spring or mixed vegetables around the meat entrée
à la lyonnaise with braised almonds
amandine with almonds
au gratin with a thin crust formed on the surface by browning in the oven or under the broiler
au jus in the natural juices of the meat
au poivre seasoned with peppercorns
une blanquette an egg-yolk-thickened cream sauce
le boeuf beef
en brochette on skewers, kabob
en croûte wrapped and baked in pastry
une côte a cutlet or chop
une entrecôote a rib or sirloin
une escalope a thin slice of meat
un filet fillet, boneless cut of meat
florentine prepared with spinach
le jambon ham
julienne cut into thin strips
le porc pork
provençal with tomatoes and garlic
un ragoût stew
sauté fried over high heat in oil or fat
sauter to jump
la soupe à l'oignon (gratinée) french onion soup (with cheese)
gratinée with cheese
un tournedos fillet steak
le veau veal
une vinaigrette mixture of vinegar, oil, and sometimes mustard, seasoned with salt, pepper, and sometimes herbs (often used as salad dressing)
des produits latiers milk products
parler to speak, to talk
dire to say, to tell
raconter to tell, related (a narration)
raconter to tell, related (a narration)
raconter to tell, related (a narration)
raconter to tell, related (a narration)
raconter to tell, related (a narration)
raconter to tell, related (a narration)
dire to say, to tell
dire to say, to tell
dire to say, to tell
dire to say, to tell
dire to say, to tell
parler to speak, to talk
parler to speak, to talk
parler to speak, to talk
parler to speak, to talk
parler to speak, to talk
la choucroute sauerkraut
la charcuterie delicatessen
le kugelhopf tall sweet breat
les bretzles (m) pretzels
la tarte flambé a thick, creamy onion tart
le Munster cheese: strong, penetrating smell and a tangy taste when fully mature
la potée auvergnate cabbage stew
le Cantal cheese: of the cheddar family, can have sweet or strong taste, with a grayish-brown rind
le Bleu d'Auvergne cheese: a creamy full-flavoured blue
le boeuf bourguignon regional stew: beef simmered in Burgundy and cooked with cubes of bacon, baby mushrooms, and onions
les escargots à la bourguignonne snails served in shells with a rich parsley and garlic butter sauce
les confitures (f) de Dijon made from high-quality mustard seeds, local wine, and verjus(fermented grape juice)
la contriade seafood soup
les craquelins (m) griddlecakes
la caillebotte dish made with curdled cow's milk
jus de pomme apple juice
les pieds de couchon à la Sainte-Ménehould ham hocks with a sauce made with mustard, vinegar, onions, and herbs
la salade de pissenlits au lard dandelion salad with bacon
la potée franc-comtoise cabbage stew with Morteau, sausage
la Concoillotte cheese: from skimmed milk, mixed with butter, white wine, and spices, sold in jars or tin cans
la garbure aux choux a stew of cabbage, vegetable broth, and preserved goose
Created by: iluvhorses