Glossary
The translator's definitions of French culinary terms, linked throughout the text. Terms marked “see” point directly to the preparation that defines them.
- Abats
- Aiguillettes see Aiguillettes de Rouennais à la Bigarrade
- Ailerons see Ailerons of Chicken
- Amourettes see Calf’s Brains and Amourettes
- Anglaise
- Anglaise
- Anglaise
- Attereaux see Attereaux de Ris de Veau à la Villeroy
- Baba-moulds
- Bain-Marie
- Barquettes see Barquettes
- Biscottes
- Blanch
- Brandade see Brandade de Morue
- Brunoise-fashion
- Canapés see Canapés and Toast
- Caramel Stage
- Casserole
- Cassolette
- Cèpes
- Chartreuse-fashion see Chartreuse de Ris de Veau
- Chiffonade see Chiffonade
- Chinois
- Chipolata
- Choux
- Cisel
- Clothe
- Cocotte
- Concass
- Contise
- Crépinettes