Cassoulet A stew of beans baked with pork or other meats, duck or goose confit, and seasonings. A thick puree, usually of vegetables but possible of fruit. A mixture of equal proportions of brown stock and brown sauce that has been reduced by half. One of the grand sauces. A cooking method similar to braising in which items are cooked with little or no added liquid in a pan with a tight-fitting lid.
Fines herbes A mixture of herbs, usually parsley, chervil, tarragon, and chives.
Grand sauce One of several basic sauces that are used in the preparation of many other small sauces. Liaison A mixture of egg yolks and cream used to thicken and enrich sauces. A technique used to enrich sauces, thicken them slightly, and give them a glossy appearance by whisking in whole butter. P te choux Cream puff paste, made by boiling a mixture of water, butter, and flour, then beating in whole eggs. All rights reserved.