Slow Travel France - Food and Menu Glossary, translations of French terms to English agneau (de lait): lamb (young-milk fed) aiglefin, ï¿½glefin: haddock aigre: sour aigrelette (sauce): a sour or tart sauce aiguillettes: thin slivers, usually of duck breast ail: garlic aile: wing of poultry or game bird aile et cuisse: white meat (aile), dark (cuisse), usually chicken aï¿½oli: garlicky blend of eggs and olive oil aligot: mashed potatoes with fresh Cantal cheese and garlic alose: shad alose ï¿½ l'oseille: shad or other fish in light hollandaise garnished with sorrel aloyau: loin area of beef alummettes: puff pastry strips, also fried matchstick potatoes amande: almond anchoiade: puree of anchovies, olive oil, vinegar anchois: anchovy andouillette: smaller chitterline (tripe) sausage aneth: dill ballotine: usually poultry, boned, stuffed, rolled banane: banana bar: fish, similar to bass Barbarie (can

ard de): breed of duck barbue: brill, fish related to turbot baron: hindquarters - lamb, rabbit, etc.

barquette: small pastry shaped like a boat basilic: basil basquaise: Basque-style, usually with ham or tomatoes or red peppers bavaroise: cold dessert, rich custard with cream and gelatin bavette: skirt steak beatilles: dish combining various organ meats bï¿½casse: woodchuck belon: prized, flat-shelled plate oyster Bercy : fish-stock-based sauce thickened with flour, butter, shallots, white wine berrichonne: garnish of braised cabbage, glazed baby onions, chestnuts, bacon betterave: beet beurre noisette: lightly browned butter biche: female deer bifteck: steak (can be tough) bigarade: orange sauce Billy Bi, Billy By: cream of mussel soup biscuits ï¿½ la cuillï¿½re: ladyfingers blanc (de poireau): white part of leeks blanc (de volaille): usually breast of chicken blanquette: veal, lamb, chicken, or seafood stew w/rich white sauce blette: Swiss chard bleu: bloody rare, usually for steak blinis: small pancakes boeuf ï¿½ la mode: beef marinated

 and braised in red wine w/carrots, mushrooms, onions boeuf au gros sel: boiled beef, with vegetables and coarse salt boissons (non) comprises: drinks (not) included bombe: molded, layered ice cream dessert bonne femme: home style, meat with bacon, potatoes, mushrooms, onions bonne femme (fish): with shallots, parsley, mushrooms, potatoes bonne femme (sauce): white wine sauce with shallots, mushrooms, lemon juice bordelaise: Bordeaux-style, also brown sauce of shallots, red wine, bone marrow bouchï¿½e: tiny mouthful, bite-size boudin: technically meat sausage, any sausage-shaped mixture boudin blanc: white sausage (veal, chicken, or pork) boudin noir: pork blood sausage bouillabaisse: Mediterranean fish soup bouillon: light soup or broth boulette: meatball or fishball bourdaloue: hot poached fruit, sometimes wrapped in pastry bourguignon(ne): Burgundy-style, often with wine, onions, mushrooms, bacon bouribut: spicy red wine duck stew bourride: fish stew braiser: to braise, cook meat by browning, then simmering brandade (de morue): warm gar

licky purï¿½e of salt cod, cream & sometimes mashed potatoes brebis (fromage de): sheep bretonne: in the style of Brittany, dish served with white beans bretonne (sauce): white wine sauce with carrots, leeks, celery brioche: buttery, egg-enriched yeast bread broche (ï¿½ la): spit-roasted brochet: pike brouillï¿½(e)(s): scrambled, usually eggs brulï¿½(e): literally, burned; dark caramelization brunoise: tiny diced vegetables bugnes: sweet fried doughnuts or fritters buisson: literally bush; presentation (classically, crayfish) bulot: large sea snail cabï¿½cou: small round goat cheese cabillaud: fresh cod Caen (ï¿½ la mode de): usually cooked in calvados and white wine or cider cafï¿½ (crï¿½me) (au lait): coffee (with cream) ( with hot milk) cafï¿½ Liï¿½geois: iced coffee served with whipped cream, sometimes ice cream cagouille: small snail cervelas: garlicky pork sausage, or seafood sausage

 cervelles: brains, of calf or lamb chair: fleshy portion of poultry or meat champï¿½tre: rustic, simple presentation champignon: mushroom (de bois) wild, (de Paris) cultivated, (sauvage) wild champignons ï¿½ la grecque: tiny mushrooms cooked with lemon, olive oil, spices chanterelle: pale, curly-capped wild mushroom chantilly: sweetened whipped cream chapon de mer: fish in the scorpion family charcuterie: cold cuts, sausages, terrines, pï¿½tï¿½s, also shop selling these chariot (de desserts): dessert cart charlotte: molded dessert with ladyfingers, custard, fruit compote; cold or hot charolais: light-colored cow that produces high-quality beef chartreuse: dish of braised partridge and cabbage; also a liqueur chasse: the hunt chasseur: sauce with white wine, shallots, mushrooms, tomatoes, herbs chï¿½taigne: chestnuts chaud-froid: cooked poultry dish served cold, usually covered with sauce, aspic chaudrï¿½e: fish stew, sometimes with potatoes chausson: filled pastry turnover,

 sweet or savory chemise (en): wrapped in pastry chevreuil: young deer chï¿½vre: goat cheese chicorï¿½e: curly endive chiffonnade: shredded, herbs and vegetables, usually green chinchard: type of fish choix (au): a choice, usually may choose from several offerings choron: Bï¿½arnaise sauce with tomatoes chou: cabbage chou vert: curly green savoy cabbage choucroute: sauerkraut; also dish of sauerkraut, sausages, bacon, pork, potatoes chou-fleur: cauliflower chous (pï¿½te ï¿½): creampuff (pastry) choux de Bruxelles: brussels sprouts ciboulette: chive cidre: cider, apple, or pear citron: lemon citron pressï¿½: fresh lemonade citron vert: lime citronnelle: lemon grass (oriental herb) citrouille: pumpkin, gourd civet: stew of game thickened with blood civet de liï¿½vre: jugged hare; stewed hare thickened with blood clafoutis: tart, made with crepe batter and fruit

 (usually black cherries) claires: oysters (sometimes put in beds and fattened up before market) clamart: garnish of peas clï¿½mentine: small tangerine, from Morocco or Spain cloute: studded with cochon (de lait): pig (suckling) cochonnaille: pork products, usually an assortment of sausages or pï¿½tï¿½s (1st course) cocotte: casserole or cooking pot coeur: heart compote: stewed fresh or dried fruit concassï¿½(e): coarsely chopped confit: duck, goose, or pork cooked & preserved in its own fat confit: also fruit or vegetables preserved in sugar, alcohol, or vinegar confiture: jam confiture de vieux garï¿½on: varied fresh fruits macerated in alcohol congeler: to freeze congre: eel or fish similar to eel contre-filet: sirloin taken above the loin, tied for roasting, braising, grilling convives (la totalitï¿½ des): all those gathered at a single table copeaux: shavings coq (au vin): mature rooster stewed in wine coque

: tiny mild-flavored clam-like shellfish coque (ï¿½ la): soft cooked egg, or anything served in a shell coquelet: young, male chicken coquille St Jacques: sea scallop corail: egg sac found in scallops, spiny lobster or crayfish corbeille (de fruits): basked (of fruit) coriandre: coriander cï¿½te d'agneau: lamb chop cï¿½te de boeuf: beef blade or rib steak cï¿½te de veau: veal chop cotelette: thin chop or cutlet cotriade: Brittany-style fish stew with butter, potatoes, onions, herbs cou d'oie (de canard): neck skin of goose, stuffed like a sausage couer de filet: thickest (and best) part of beef filet (usually chï¿½teaubriand steaks) coulis: puree or raw or cooked vegetables or fruit coullibiac : hot Russian pï¿½tï¿½, usually filled with salmon and covered with brioche coupe: cup; dessert served in goblet courge: squash or gourd couronne: ring or circle, usually of bread c

outeau: knife crapaudine: preparation of grilled poultry or game bird, backbone removed crï¿½cy: carrot garnish, or carrot-based dish crï¿½me chantilly: sweetened whipped cream crï¿½me fouettï¿½e: whipped cream crï¿½me patissiï¿½re : custard filling for pastries and caked crï¿½me plombiï¿½res: custard filled with fresh fruit and egg whites crï¿½pinette: small sausage patty wrapped in caul fat cresson: watercress crï¿½te de coq: cock's comb creuse: elongated, crinkle-shelled oyster crevette grise: tiny soft-fleshed shrimp that remains gray when cooked crevette rose: small firm fleshed shrimp that turns red when cooked criste-marine: edible algae croque-madame: toasted ham and cheese sandwich topped with an egg croque-monsieur: toasted ham and cheese sandwich croquette: ground meet, fish, fowl or vegetables bound with eggs or sauce croquettes: usually coated in crumbs and deep fried crottin (de chavignol): firm goat cheese croustade

: usually small, pastry-wrapped dish (e.g., filled with fruit) croute (en): in pastry croute de sel (en): in a salt crust cru(e): raw cruditï¿½s: raw vegetables crustaces: crustaceans cuillï¿½re (ï¿½ la): to be eaten with a spoon cuisse de poulet: chicken drumstick cuisson: cooking cuissot: haunch of veal, venison, or wild boar cuit(e): cooked cul: haunch or rear, usually of red meat cure-dent: toothpick dariole: usually a garnish in a cylindrical mold darne: a slice or steak from fish, often salmon dattes: dates daurade: dorade or sea bream, similar to porgy dï¿½cortiquï¿½(e): shelled or peeled dï¿½gustation: tasting or sampling dï¿½jeuner: lunch dï¿½lice: delight, usually used to describe a dessert demi-deuil: poached (usually chicken) with truffles inserted under skin.

Also could be sweetbreads with a truffled white sauce demi-glace: concentrated beef base dï¿½sossï¿½(e): boned diable: with a peppery (often mustard based) sauce dieppoise: dieppe style, white wine, mussels, shrimp, mushrooms, cream digestif: after-dinner drink - liqueur discretion (ï¿½ la): on menu usually refers to wine without limit, at customer's discretion dodine: cold, boned stuffed duck dos: back, also refers to meatiest portion of fish dos et ventre: back and front; both sides (usually fish) douceurs: sweets or desserts duglere: white, flour-based sauce with shallots, white wine, tomatoes, and parsley duxelles: chopped mushrooms and shallots sautï¿½ed in butter, mixed with cream eau du robinet: tap water ï¿½cailler: to scale fish, also an oyster opener or seller ï¿½chalotes: shallots ï¿½chine: spare ribs ï¿½crevisse: freshwater crayfish ï¿½ffiloche: frayed, thinly sliced ï¿½glefin, aigle

fin: haddock ï¿½mincï¿½: thin slice, usually of meat encornet: small squid endive: chicory or Belgian endive entrecï¿½te: beef rib steak entrecï¿½te mï¿½itre d'hotel: with herb butter entrecï¿½te marchand de vin: with sauce of red wine and shallots entrï¿½e: first course entremets: sweets ï¿½paule: shoulder of veal, lamb, mutton, pork ï¿½pi de mais: ear of sweet corn ï¿½pices: spices escabeche: sardines or marinated raw fish (vinegar or lemon juice and herbs) escalope: thinly slices meat or fish, usually cut at an angle escargot: land snail escargot ï¿½ l'alsacienne: simmered in Riesling, baked with garlic and parsley butter stuffing escargot de Bourgogne: land snail prepared with butter, garlic, and parsley escargot petit-gris: small land snail espadon: swordfish estofinado: fish stew from Auvergne w/dried cod, eggs,

 garlic, cream estouffade: stew of beef, pork, onions, mushrooms, orange zest, red wine estragon: tarragon ï¿½tï¿½: summer ï¿½trille: small crab ï¿½tuvï¿½: cooked in own juice, braised ï¿½ventail (en): cut into fan shape (vegetables or fish) faï¿½on (ï¿½ ma): my way (of preparing a dish) faisan(e): pheasant farandole: rolling cart, usually of desserts or cheese farci(e): stuffed feu de bois (au): cooked over a wood fire feuille de chï¿½ne: oak-leaf lettuce feuille de vigne: vine leaf feuilletage (en): (in) puff pastry feuillete au foie gras: puff pastry layered with sausage and foie gras (extravagant first course) fï¿½ves: broad beans or favas ficelle (ï¿½ la): tied with a string; also small, thin baguette figue: fig financiï¿½re: madeira sauce with truffle juice fines de claire: elongated crinkle shelled o

ysters (fattened up in beds) flageolets: small, pale green kidney-shaped beans flagnarde, flaugnarde: hot fruit-filled batter cake flamande (ï¿½ la): flemish style, usually with cabbage, carrots, potatoes, bacon flambe: flamed flamiche: savory tart with rich bread dough crust flamiche aux poireaux: leek and cream tart flan: sweet or savory tart or crustless custard pie flanchet (de veau): flank (of veal) fletan: halibut fraise des bois: wild strawberry framboise: raspberry frappe: drink served very cold or with ice frï¿½mis: (quivering); barely cooked (oysters) friandises: sweets, petit fours fricadelles: fried minced meat patties fricandeau: thinly sliced veal or rump roast, braised with vegetables, white wine fricassï¿½(e): ingredients braised in wine with butter and/or cream added; stewed frisï¿½e : curly, usually endive frit(es): french fries fritons: coarse pork rillettes or minced spread (includes organ meats) frit

ot: small organ meat fritter friture: frying; also refers to preparation of small fried fish (ex.

smelts) froid(e): cold fromage blanc: smooth low-fat cheese, similar to cottage cheese fromage de tï¿½te: head cheese, usually pork fromage maigre: low-fat cheese fruit de la passion: passion fruit fruits confits: preserved fruits; generally refers to candied fruits fruits de mer: seafood gayettes: small sausage made with pork liver and bacon gelï¿½e: aspic geniï¿½vre: juniper berry genoise: sponge cake germiny : garnish of sorrel; sorrel and cream soup gï¿½sier: gizzard gibelotte: fricassï¿½e of rabbit in red or white wine gibier: game gigot: leg, usually of lamb (d'agneau) gigot de mer: a preparation; usually large pieces of monkfish (lotte), oven-roasted gigue (de): haunch (of) certain game meats gingembre: ginger girolle: delicate, pale, orange wild mushroom glace: ice cream glacï¿½(e): iced, crystallized or glazed glaï¿½ons: ice cubes gougï¿½re: cheese flavored chou pastry (puff) goujon

nettes: generally describes small slices of fish, ex sole, usually fried goujons: small catfish; or any small fish; or small piece; breaded & fried gourmandises: sweetmeats gousse (d'ail): clove (of garlic) graine de moutarde: mustard seed graisse: fat graisserons: crisply fried pieces of duck or goose skin; cracklings grand veneur: usually a brown sauce for game, with red currant jelly granite: water ice gras-double: tripe baked with onions and white wine gratin: crusty-topped dish; also refers to a casserole gratin dauphinois: baked casserole of sliced potatoes w/cream and sometimes cheese gratin savoyard: baked casserole of sliced potatoes w/bouillon, cheese, butter gratinï¿½(e): having a crusty, browned top; also onion soup grattons: crisply fried pieces of pork, goose or duck skin; cracklings gratuit: free grecque (ï¿½ la): cold vegetables, usually mushrooms, marinated in oil, lemon, water grelot: small white bult onion grenade: pomegranate grenouille (cuisses

 de): frog legs gribiche (sauce): mayonnaise with capers, cornichons, and herbs grillade: grilled meat griotte: shiny, slightly acidic reddish black cherry grive: thrush grondin: type of ocean fish used in fish stews such as bouillabaisse gros sel: coarse sale hachis: minced or chopped meat preparation hareng: herring haricot blanc: white bean; usually dried haricot de mouton: stew of mutton and white beans haricot rouge: red kidney bean; also preparation of red beans in red wine haricot vert: green bean, usually fresh hiver: winter hochepot: thick stew, usually oxtail homard: lobster hongroise (ï¿½ la): Hungarian-style, usually with paprika and cream hors-d'oeuvre: appetizer; also can refer to a first course huile: oil huile de pï¿½pins de raisins: grape seed oil huitre: oyster hure de porc: head of a pig or boar; usually headcheese preparation hure de saumon: a salmon "headcheese", prepared with salmon meat, not the head ile flottante

: classically layered cake covered w/whipped cream, w/custard sauce ile flottantes: floating island of meringue in crï¿½me anglaise imperatrice (ï¿½ l'): usually rice pudding dessert with candied fruit indienne (ï¿½ l'): East Indian style, usually with curry powder infusion: herb tea jambon: ham; also refers to thigh or shoulder of meat, usually pork jambon cru: usually salt cured or smoked ham that has been aged but not cooked jambon de Bayonne: raw, dried, salt-cured ham jambon de Paris: lightly salted, cooked ham, very pale in color jambon de York: smoked, English-style ham, usually poached jambon d'oie (canard): breast of fattened goose (duck), smoked or salted or sugar cured jambonneau: pork knuckle jambonnette: boned and stuffed knuckle of ham or poultry jardiniï¿½re: garnish of fresh cooked vegetables jarret de veau: stew of veal shin Jï¿½sus de morteau: smoked pork sausage from the Franche-Comte jeun(e): young julienne: sl

ivered vegetables (sometimes meat) jus: juice kir: crï¿½me de cassis and white wine (usually, sometimes red) kir royal: crï¿½me de cassis and champagne kougelhopf : sweet, crown-shaped Alsatian yeast cake w/almonds and raisins lotte: monkfish or angler fish; a large firm-fleshed ocean fish, rich in flavor lou magret: breast of fattened duck loup (de mer): Mediterranean fish, also known as bar, similar to striped bass lyonnaise (ï¿½ la): in the style of Lyon, often garnished with onions macï¿½doine: diced mixed fruit or vegetables macï¿½rer: to steep, pickle or soak mï¿½che: lamb's lettuce, a tiny, dark green lettuce madeleines: small tea cakes magret de canard (d'oie): breast of fattened duck (or goose) maigre: thin, non-fattening maison (de la): of the house, or restaurant maï¿½tre d'hï¿½tel: head waiter; also compound butter maltaise: orange-flavored hollandaise sauce mange-tout: literally, eat it all;

 podless green bean, snow pea, type of apple mangue: mango maniï¿½re (de): in the style of maquereau: mackerel maraichï¿½re (ï¿½ la): market-garden style; dish or salad that includes various greens marbrï¿½(e): marbled marc: distilled residue of grape skins or other fruit after they've been pressed marcassin: young wild boar marchand de vin: wine merchant; also a sauce made with red wine, meat stock, shallots marchï¿½: market marï¿½e (la): literally the tide; usually used to indicate that seafood is fresh marennes: flat-shelled, green-tinged plate oysters; village where raised mareyeur: wholesale fish merchant mariniï¿½re (moules): mussels cooked in white wine with onions, shallots, butter, herbs marjolaine: marjoram; also, multilayered chocolate and nut cake marmite: small covered pot; also a dish cooked in a small casserole marquise (au chocolat): rich chocolate mousse cake marron: large chestnut matelote (d'anguilles

): freshwater fish stew (or of eels) mauviette: wild meadowlark or skylark mï¿½daillon: round piece or slice mï¿½lange: mixture or blend mï¿½li-mï¿½lo: an assortment of fish and/or seafood, usually served in a salad melon de cavaillon: small cantaloupe-like melon mï¿½nagï¿½re (ï¿½ la): in the style of a housewife (simply prepared), onions, potatoes, carrots menthe: mint menthe poivrï¿½e: peppermint menu d'affairs: (businessman's) - avoid - cell phones menu de la mer: seafood menu menu dï¿½gustation: tasting menu menu du marchï¿½: fresh ingredients picked up by chef at market that day menu du terroir: regional menu menu gastronomique: extravagant or richly luxurious specialties mets: dish or preparation mets selon la saison: seasonal preparation meuniï¿½re (ï¿½ la): fish seasoned, floured, fried in butter, served with lemon and parsley meurette: in, or with, a red wine sauce; also

 a Burgundian fish stew meurette: red wine sauce w/mushrooms, onions, bacon, carrots miel: honey mignonette: small cubes, usually of beef; also refers to coarsely ground peppercorns mijotï¿½(e) (plat): simmered (dish or preparation) mille-feuille: refers to puff pastry mimosa: garnish of chopped hard cooked egg yolks minute (ï¿½ la): prepared at the last minute mirabeau: garnish of anchovies, pitted olives, tarragon and anchovy butter mirabelle: yellow plum mirepoix: cubes of carrots and onions, or mixed vegetables in braising for flavor miroton (de): slices (of); also stew of meats flavored with onions mitonnï¿½e: a simmered soup-like dish mode (ï¿½ la): in the style of moelle: beef bone marrow moka: refers to coffee; coffee-flavored dish montagne (de): from the mountains montmorency: garnished with cherries morceau: piece or small portion morille: wild morel mushroom morue: salted or dried and salted codfish mouclade: creamy mussel stew; sometimes

 flavored with curry moule: mussel moule de parques: Dutch mussels; usually fattened in beds moule d'Espagne: large mussel, often served raw as part of seafood platter moules mariniï¿½res: mussels cooked in white wine, shallots, butter, herbs moules-frites: snack of steaming bowl of mussels, French fries w/mayonnaise mousse: light, airy mixture; sweet or savory mousseline: ingredients lightened with whipped cream or egg whites (sauces) mousseron: tiny, delicate, wild mushroom moutarde (ï¿½ l'ancienne en): mustard (coarse grained) mouton: mutton mulet: mullet, a rustic-flavored ocean fish mure: blackberry museau de porc (boeuf): vinegared pork (beef) muzzle myrtille: type of blueberry nage (ï¿½ la): aromatic poaching liquid (served in) nantua: sauce of crayfish, butter cream and truffles; also garnish of crayfish nappe: covered; as with a sauce nature: refers to simple, unadorned preparations navarin

: refers to lamb or mutton navet: turnip niï¿½oise: w/tomatoes, onions, anchovies, olives nid: nest nivernaise: in the style of nevers, with carrots and onions noilles: noodles noisette: also refers to small round piece (such as potato) browned in butter noix: walnut; nut; nut sized normande: refers to fish or meat cooked with apple cider or calvados; or sauce of seafood, cream, mushrooms normande: also dessert with apples, usually served with cream nouilles ï¿½ l'alsacienne: noodles, usually with butter and cream nouveau (nouvelle): new or young nouveautï¿½: a new offering noyau: stone or pit oeuf ï¿½ la coque: soft-cooked egg oeuf brouillï¿½: scrambled egg oeuf dur: hard-cooked egg oeuf en meurette: poached egg in red wine sauce oeuf mollet: egg simmered in water for 6 minutes oeuf poche: poached egg oeuf saut ï¿½ la poï¿½le: fried egg oeuf sur le plat: fried egg oe

ufs ï¿½ la neige: (in the snow) sweetened whipped whites poached in milk/in custard oeufs au jambon: eggs and ham offert(e): offered; free or given oie: goose omble chevalier: member of trout family with firm flaky flesh from white to deep red omelette: aux fines herbs; au fromage (cheese); au jambon (ham) onglet: cut similar to beef flank steak; biftek, and entrecote (can be tough) oreilles (de porc): ears (of pig) orties: nettles ortolan: tiny wild bird (now protected) os: bone pastis: refreshing long, cool drink; anise liqueur or flavor w/ice and water pastise: anise liqueur pï¿½te: pastry dough pï¿½te ï¿½ choux: cream puff pastry pï¿½te brisï¿½e: pie pastry pï¿½te sablï¿½e: sweeter, richer than pï¿½te sucrï¿½e pï¿½te sucrï¿½e: sweet pie pastry pï¿½tï

¿½: molded, spiced, minced meat, baked and served hot or cold pï¿½tï¿½ en croute: pate baked in pastry crust pï¿½tisserie: pastry pï¿½tissier: pastry chef patte: paw, foot, or leg or bird or animal patte blanche: small crayfish paupiette: thin sice of meat, usually beef or fish, filled, rolled, then wrapped pavï¿½: thick slice of boned beef or calve's liver; also king of pastry paysan(ne) (ï¿½ la): country style; garnish of carrots, turnips, onions, celery, bacon peau: skin pï¿½che melba: poached peach with vanilla ice cream and raspberry sauce pï¿½cheur: usually refers to fish preparations pelure: peelings, such as truffles, used for flavorings perce-pierre: samphire, edible seaweed perche: perch, finely flavored fresh water fish perdreau: young partridge pï¿½rigourdine (ï¿½ la): sauce, usually with truffles and foie gras persil: parsley petit dï¿½jeuner: breakfast

 petit-pois: small green peas petits fours: tiny cakes and pastries petits-gris: small land snail petoncle: tiny scallop, similar to bay scallops pets de nonne: small, dainty fried pastry pibale: small eel, also called civelle piï¿½ce: portion or piece pied de mouton: meaty, cream-colored wild mushroom; also sheep's foot pied de porc: pig's foot pigeonneau: young pigeon or squab pignons: pine nuts, or pignoli pilau, pilaf: rice booked with onions and broth piment (poivre) de Jamaï¿½que: allspice piment doux: sweet pepper pince: claw; also tongs used when eating snails or seafood pintade: guinea fowl pipï¿½rade: basque dish of peppers, onions, tomatoes, and often scrambled eggs pipï¿½rade au jambon: above served on slice of ham piquant(e): sharp or spicy tasting pique: larded; studded pissaladiï¿½re: a flat open-face tart garnished with onions, olives, anchovies pissenlit: dandelion (le

aves) pistil de safran: thread of saffron pistou: sauce of basil, garlic, olive oil; also a rich vegetable soup pithiviers: classic puff pastry dessert filled with almond cream plat: a dish plateau de fruits de mer: seafood platter (raw & cooked combined) plates cï¿½tes: part of beef ribs usually used in pot-au-feu pleurote: oyster mushroom plombiï¿½res: dessert of vanilla ice cream, candied fruit, kirsch, whipped cream pluches: leaves of herbs or plants, generally used for garnish pochï¿½(e): poached pochouse: freshwater fish stew prepared with white or red wine poï¿½lï¿½(e): pan-fried pointe (d'asperge): tip (of asparagus) poire: pear poireau: leek poires belle hï¿½lï¿½ne: poached pears served on vanilla ice cream with hot chocolate sauce pois: peas poitrine: breast (of meat or poultry) poitrine demi-sel: unsmoked slab bacon poitrine fumï¿½e: smoked slab bacon poivrade: peppery

 brown sauce of wine, vinegar, and cooked vegetables (strained) poivre: pepper poivre frais de Madagascar: green peppercorns poivre noir: black peppercorns poivron (doux): sweet bell pepper polenta: cornmeal cooked with butter and cheese pommade (en): usually refers to a thick, smooth paste pomme: apple pomme en l'air: caramelized apple slices usually served with blood sausage pommes (de terre): potatoes pommes ï¿½ la vapeur: steamed or boiled potatoes pommes ï¿½ l'anglaise: boiled potatoes pommes allumettes: very thin fries 1/4 x 2-1/2 pommes boulangï¿½re: potatoes cooked with the meat; gratin with onions, sometimes bacon pommes dauphinoise: basked dish of sliced potatoes w/milk, garlic, cheese pommes dauphine : mashed potatoes mixed with chou pastry, shaped into balls & fried pommes duchesse: mashed potatoes with butter, egg yolks, nutmeg garnish pommes en robe: potatoes cooked with skins on pommes frites: French fries pommes gratinï¿½es: baked dish of

 potatoes, browned, often with cheese pommes lyonnaises: potatoes sautï¿½ed with onions pommes paillï¿½s: potatoes cut into julienne strips, then fried pommes pont-neuf: classic fries, cut 1/2 x 2-1/2 pommes soufflï¿½es: small thin slices of potato fried twice (inflate like pillows) porc (carrï¿½ de): pork (loin) porc (cï¿½te de): pork (chop) porcelet: young suckling pig ramequin: small individual casserole, also small tart rapï¿½(e): grated or shredded rascasse: scorpion fish rave: root vegetables - celery, turnip, radish ravigote: thick vinaigrette sauce w/vinegar, white wine, shallots, herbs, mayo rï¿½chauffer: to reheat reine-claude: greengage plum reinette: fall and winter variety of apple rï¿½moulade: sauce of mayo, capers, mushrooms, herbs, anchovies, gherkins rillettes (d'oie): minces spread of pork (goose

), or duck, fish, rabbit rillons: usually pork belly, cut up and cooked 'til crisp rince doigt: finger bowl ris de veau: veal sweetbreads riviï¿½re: river riz ï¿½ l'imperatrice: cold rice pudding with candied fruit riz complet: brown rice rognonnade: veal loin with kidneys attached rognons: kidneys service (non) compris: service (not) included serviette: napkin sirops: flavored syrup w/mineral water, seltzer, lemon soda (bar or cafe) smitane: sauce of cream, onions, white wine and lemon juice soissons: dried or fresh white beans sole normande: sole poached in cider, garnished with mussels, shrimp, cream sauce sorbet: sherbet souffle: light sweet or savory mixture, served hot or cold steack: beef steak stockfish: salted and air-dried codfish succes au pralin: meringue cake flavored w/caramelized almonds, layered w/butter cream sucre: sugar suprï¿½me: a veal- or chicken-based white sauce thickened with flour and cream suprï¿

½me: a boneless breast of poultry or a fillet of fish tablier de sapeur: tripe that is marinated, breaded, and grilled tagine: spicy North African stew of veal, lamb, chicken, or pigeon with veg tanche: tench, a freshwater fish with mild, delicate flavor tapenade: blend of black olives, anchovies, capers, olive oil, lemon juice tarama: mullet roe, often made into a spread of the same name tart tatin: caramelized upside-down apple pie tartare: chopped raw beef, seasoned and garnished with raw egg, etc.

tarte: tart; open-face pie or flan, usually sweet tarte au fromage: cheesecake tartine: open-face sandwich; buttered bread tasse: cup tendrons: cartilaginous meat cut from beef or veal ribs terrine: earthenware container; also mixture cooked in the container tï¿½te de veau (porc): head of veal (pork), usually used in headcheese thï¿½: tea tian: earthenware gratin dish; also vegetable mixture cooked in dish tiï¿½de: lukewarm tilleul: lime or linden blossom herb tea timbale: small mold; mixture prepared in mold topinambour: Jerusalem artichoke toulousaine: Toulouse-style; usually with truffles or sweetbreads; cock's combs, etc.

tournï¿½dos: center portion of beef filet, usually grilled or sautï¿½ed tournï¿½dos rossini: sauteed tournedos garnished with foie gras and truffles tourteau: large crab with large claws full of deliciously sweet meat tourtiï¿½re: shallow cooking vessel; also pastry dish filled w/spples and/or prunes tranche: slice travers de porc: spare ribs tripes ï¿½ la mode de Caen: beef tripe, carrots, onions, leeks, spices, cooked w/cider and brandy tripoux: mutton tripe trompettes des mort: dark brown "horn of plenty" mushrooms tronï¿½on: cut of meat or fish (sliced from widest part) truffe (truffï¿½[e]): truffle (with truffles) truite: trout truite saumonï¿½e: salmon trout tuile: literally, tile; delicate almond-flavored cookie turban: usually mixture or combination of ingredients cooked in ring mold turbot(in): turbot (small turbot) considered the finest of fish (and most expensive) vacherin: dessert of

 baked meringue, with ice cream and cream; also a cheese vallï¿½ d'ange: region of Normandy; also garnish of cooked apples and cream vanille: vanilla vapeur (ï¿½ la): steam(ed) veau: veal velouteï¿½: veal or chicken based sauce thickened with flour venaison: venison

Question: On a French restaurant menu, what part of an animal is ‘cervelle’?
Answer: Brain