Question | Answer |
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 |