French cuisine/Catalogs

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An informational catalog, or several catalogs, about French cuisine.
  • Andouille, andouillette—sausages
  • Baguette—typical French white bread of elongated shape
  • Baeckeoffe—thick Alsatian stew with potatoes, meat, and vegetables
  • Blanquette de veau—veal stew in a rich white sauce
  • Boeuf bourguignon or boeuf à la bourguignonne—beef bourguignon, a rich, slowly simmered stew of browned beef cubes in red wine and aromatics, garnished with onions, mushrooms, and pork lardons
  • Boudin—sausage that can be either white or black (blood pudding)
  • Bouillabaisse—fish stew of the Mediterranean area
  • Bourride—Provençal fish stew similar to bouillabaisse
  • Camembert—soft cheese made from cow's milk
  • Cassoulet—slow-cooked bean dish garnished with meats, poultry, and sausage
  • Charcuterie—dressed meat and cooked meat dishes such as sausages, salamis, and other pork products
  • Chateaubriand—a large piece of filet of beef from the thickest part of the tenderloin
  • Chaud-froid—cooked meat, poultry, or other foods served cold in a jellied sauce, in English sometimes used to describe the sauce only
  • Choucroutechoucroute alsacienne—sauerkraut with sausage and meat; choucroute royale—made with champagne
  • Civet—highly seasoned stew of wine and meat, classically made with "furred" game such as hare or rabbit; see salmi
  • Confit—preserved meat, generally goose, duck, or pork, cooked slowly in a large quantity of fat
  • Confit d'oie—preserved goose, a speciality of both Southwestern France and Alsace
  • Coq au vin—chicken (originally rooster) prepared in wine in a method quite similar to that of boeuf bourguignon
  • Cuisses de grenouille—frog legs, a specialty of both Provence and Alsace
  • Cotriade—yet another type of fish stew, from Brittany
  • Crème brûlée ("burnt cream")—dessert of a custard base with a hard caramel surface
  • Crème Chantilly—whipped cream
  • Crêpe—thin French pancake; crêpe de sarrasin or galette, with ham and cheese; crêpes de froment, crêpes Suzette
  • Croissant (de beurre)—typical pastry (made with butter) often eaten for breakfast
  • Demi-glace—brown sauce made by reducing an espagnole sauce until it becomes the basis for all the classic brown sauces in French cuisine
  • Escargots de Bourgogne—snails prepared in the manner of Burgundy
  • Foie gras—the liver of a goose or duck that has been specially reared and fed a carefully controlled diet using gavage (force feeding); prepared whole, it is more expensive than pâté de foie gras, with which it is frequently confused
  • Gratin dauphinois—a baked preparation of potatoes and various cheeses
  • Herbes de Provence—a mixture of several herbs the composition of which varies
  • Homard à l'armoricaine (also called "à l'américaine"—caused by a printing error on a Parisian menu)—lobster preparation in Brittany
  • Île flottante (floating island)—rich dessert of island-like pieces of meringue floating on a dish of custard
  • Jambon de Bayonne—the French equivalent of prosciutto, an air-dried salted ham from the area around the southwestern city of Bayonne
  • Kir—cocktail made with crème de cassis and white wine, a specialty of Burgundy
  • Kir royal—cocktail made with crème de cassis and Champagne
  • Kirsch—a spirit made from fermented wild cherries, of which the best French distillers are in Alsace
  • Kougelhoff—a cake speciality in Alsace
  • Lamproie à la bordelaise—a lamprey-based speciality from the region around Bordeaux
  • Langue de chat (Cat's tongue)—thin, flat, narrow cookies or biscuits somewhat like the tongue of a cat in appearance
  • Matelote—yet another fish stew, incorporating either white or red wine
  • Mayonnaise—thick cold sauce or dressing made from egg yolks, oil, and seasonings
  • Melon au jambon de Bayonne—melon with cold Bayonne ham
  • Mousse au chocolat—cold dessert of chocolat mixed with eggs and often whipped cream
  • Navarin à la printanière—mutton or lamb stew with spring vegetables
  • Oeufs à la bourguignonne or oeufs en meurette—eggs poached in red wine and served on croutons with a rich sauce made from the wine
  • Pâté de foie gras—a pâté (paste) made from ground or puréed foie gras; it is cheaper and less desirable than the whole foie gras.
  • Pommes frites—french fries—probably originated in Belgium, but are generally considered by most people today to have been invented in France, where they were certainly popularized during the 19th century
  • Pommes lyonnaise—a simple dish of fried potatoes and onions
  • Pot-au-feu or potée normande—classic boiled beef and vegetables, sometimes with pork, sausages, and a whole chicken added
  • Quenelles de brochet
  • Quiche lorraine
  • Ragoût—catch-all term for most stews
  • Ratatouille
  • Rognons de veau—calf's kidneys
  • Roquefort—semi-hard blue cheese made from sheep's milk
  • Sauce béarnaise—most famous of French sauces, made from egg yolks, melted butter, and aromatics
  • Sauce hollandaise—sauce similar to béarnaise but with a flavoring of lemon juice
  • Salade niçoise—salad speciality of the Côte d'Azur
  • Salmi or salmis—highly seasoned stew of wine and meat, classically made with "feathered" game such as partridge or pheasant; see civet
  • Saucisson de Lyon
  • Soufflé
  • Soupe à l'oignon or soupe à l'oignon gratinée—French onion soup—old-fashioned onion soup poured over dried bread; frequently covered with a thick layer of gratinéed cheese
  • Tarte à l'oignon
  • Tarte flambée—a pizza-like specialty of Alsace
  • Tarte Tatin—an apple tart
  • Tartiflette—hearty cheese and potato dish from the Savoie region of eastern France
  • Tête de veau—calf's head, chaud (hot), but also served as a cold variety of head cheese, generally called "tête de veau" in English
  • Tripes à la mode de Caen—tripe speciality of Normandy
  • Uranoscope—mediocre Mediterranean fish used in bouillaisse
  • Vacherin—soft cheese made from cow's milk; also a dessert made with meringues, pastry, and various fillings
  • Verveine du Velay—liqueur from the Auvergne, made from the juices of 32 plants
  • Walewska, à la—method of preparing sole with a rich garnish of lobster, truffles, and Mornay sauce
  • Xingar—an important traditional Basque product, thin slices of porc preserved with salt
  • Yaourt (Yogurt)—relatively new to France, the French company Danone (Dannon), is now one of the world's largest producers
  • Youp gwad—a Breton speciality, a kind porridge of oats in milk with fresh pig's blood added
  • Ypocras—a medieval drink made from sweet wine and spices, served in Pérouges near Lyon
  • Zeste (zest)—green, yellow, or orange exterior part of the peel of citrus fruits, frequently grated and used as a flavoring; ziste is the bitter white part just below the zeste and is generally avoided
  • Zizi—a cocktail created in Lyon: Champagne mixed with two liqueurs, crème de cassis and crème de framboise