Day 1176 (Friday) 28^th August 2020

After not providing you with any interesting stories about France yesterday I’ve decided to share a food vocabulary lesson with you today - bonne appétit

(None of these photos are mine)

Entrées / Starters

Andouillette: roast spicy tripe sausage.

Bouillabaisse: Mediterranean fish soup.
Charcuterie: cold meats
Consommé: a thin soup
Croutons: bits of deep-fried bread, or fried or grilled bread with cheese.
Crudités: selection of vegetable salads

Cuisses de grenouilles: frogs' legs
Escargots: snails
Feuilleté: puff pastry wrap
Jambon: ham
Jambon de montagne, jambon cru: cured, uncooked ham.
Paté: ground meat or liver paste.
Paté de foie gras: very rich goose liver or duck liver paté.
Potage: soup
Quenelles: fingers or dumpling of ground white meat or fish, usually served with a creamy sauce.

Salade composée: mixed green salad
Saumon fumé: smoked salmon
Terrine: Paté, cold meat

Plats principaux / Main courses:

a) Fish & seafood:

Brochet: pike (see quenelles above)
Cabillaud : cod
Crevettes: shrimps

Daurade: Sea bream
Flétan: Halibut
Fruits de mer: selection of shellfish and crustaceans
Homard: lobster
Loup (Loup de mer) : Sea bass
Moules: mussels

Poulpe: octopus
Raie: Ray
Rouget:  Red mullet
Truite: Trout
Saint Jacques (noix de..) : scallops

Sandre:  Sander or pike-perch
Saumon: Salmon
Saumonette: dogfish
Thon: Tuna fish

b) Meat:

(see also methods of serving below)
Agneau: lamb
Carré d'agneau: rack of lamb

Navarin d'agneau : lamb hotpot
Biftek haché: hamburger steak
Boeuf: beef
Boeuf bourguignon: beef casserole in a wine sauce
Canard: duck  

Magret de canard: duck's breast

Chèvre: goat
Chevreuil: deer
Dinde: turkey
Lapin: rabbit
Oie: goose
Porc: pork
Filet mignon de porc: pork tenderloin

Poulet: chicken
Sanglier: wild boar
Veau: veal.
Ris de veau: veal sweetbreads (made from a calf's pancreas)

Methods of serving ...

 ... and describing:
These terms can be applied to various meats, vegetable or fish dishes.
Béchamel: in a white creamy sauce
Beignets: fritters

Côtes de ...  chops
Chasseur: In a rich gravy, with a variety of mushrooms.
En daube: in a stew.
Escalope: filet (veal or turkey)
Farci: stuffed

Fermier: fresh from the farm
Forestière: In a rich wine based sauce, with mushrooms and onions.
Gratin de..  baked in a creamy cheese sauce
Aux Lardons: with chopped bacon

Pané: breaded
Poêlé: pan fried
Provençal: served with herbs and Mediterranean vegetables
Rôti: roast

Cooking times for steak:
Saignant: rare
A point: medium
Bien cuit: well cooked.

Potato dishes

Aligot : creamed potatoes with cheese mixed in

Pommes de terre en robe des champs : potatoes in their jackets
Tartiflette : A potato gratinee  with onions and melted cheese

Desserts and cheese:

Beignets de ...: fritters of ...
Coupe .... Generally a fruit and ice-cream or sorbet based dish.
Crème brulée: caramel custard

Flan: custard tart
Fondant au chocolat: warm soft-centered chocolate pudding
Mousse au chocolat: chocolate mousse

 Tarte tatin: caramelised apple tart

Tarte aux pommes : apple tart – I have no idea what the difference between these two

Plateau de fromages: cheeseboard.

Various:
Fondu savoyard : (Fondu comtois, fondu de fromage) a pot of melted cheese, in which diners twist bits of bread.

Fondu bourguignon: A pot of hot oil, in which diners cook small pieces of tender beef.

Raclette: A table-top grill, under which diners grill cheese and slices of charcuterie. Served with hot potatoes, gherkins & pickled onions

Hungry?

We’re off to Le Phare now – yay it’s Friday