À la forestière | Recipes Wiki | Fandom powered by Wikia Share Means 'to be served with sautéed mushrooms '. French term meaning of the forest, referring to dishes (usually poultry, meat or game fowl) garnished with butter-sautéed potatoes or potato balls, bacon or salt pork and wild mushrooms such as chanterelles , morels and porcini . Chicken Forestiere Recipe - EatingWell.com Ready In 40 m Combine 2 tablespoons flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm. Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan. Add shallot (or onion) and cook, stirring, until fragrant, about 15 seconds. Add mushrooms and cook, stirring occasionally, until softened and browned, 1 to 2 minutes. Sprinkle the mushrooms with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds.

Pour in broth and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce heat to low and stir in parsley (or chives). Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes. Tips for Two: Store leftover canned broth for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keeps for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out. Subscribe to the Magazine Chicken Forestiere Recipe Mikka Wee Words A French classic, the term a la forestiere means “of the forest”, wherein a certain kind of meat is accompanied by earthy and hearty flavors, which usually come from mushrooms. And if you’re an occasional diner at the Old Swiss Inn, you’ll find that Chicken Forestiere is one of this European restaurant’s bestselling dishes.

And a creamy mushroom sauce, more often than not, is a tricky sauce to work with since too much can be quite overbearing to the palette. So we thinned it out in this recipe by using a splash of fine Madeira wine. Buttered Linguini is the chosen partner carbohydrate for this meal, but you can also opt to substitute it with some mashed potatoes or a basic risotto. But personally, I believe the Buttered Linguini goes perfect with this since the simplicity of the side dish makes an excellent pairing for the sophisticatedly-dressed poultry. Bon appetit! Chicken Forestiere with Buttered Linguini Total Time: 40 minutes / Yield: 2 servings Ingredients for the Chicken Procedure for the Buttered Linguini Prepare buttered linguini by melting butter in a pan. Toss in cooked linguini and season with salt and pepper. Turn off fire and toss in parsley. Keep warm and set aside. Procedure for the Chicken Cut chicken breast into thin slices. Season with salt and pepper. Dredge in all-purpose flour and place in a plate. Heat olive oil in a sauté pan and pan fry chicken pieces for 1-2 minutes on each side or until browned. Be careful not to overcook.

Remove chicken pieces from pan and transfer to a plate, set aside. Procedure for the Madeira Mushroom Sauce In the same pan, add in butter and melt. Sauté garlic and shallots for 1-2 minutes. Add in mushroom slices and cook for another 2 minutes. Add in Madeira wine and season with salt and pepper. Add in water and simmer for 3-5 minutes or until alcohol evaporates. Add more water if it gets too dry. Return the chicken into the pan and simmer for 2 minutes. Add in cream and parsley. Turn off fire and mix. Serve with a side of the buttered linguini. Notes Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat. In France, the word “escalope” has largely replaced it. The cut is known as “scallop” in the USA, not to be confused with the shellfish scallop. Mikka Wee Mikka Wee Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees.

She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. FOLLOW dictionary of restaurant and cooking terms Anglais- English style, (meaning bland-plain cooked food) Annoncer- To announce(call out orders) Antipasto- Italian cold appetizer Argenteuil- District in France known for its asparigus Aromates- Herbs, spices & flavorings (aromatic) Arrowroot- Starch obtained from the arrowroot plant;used to thicken Artichaut- Artichoke Asperge- Asparagus Aspic- A clear jelly made from the concentrated liquid in which meat, poultry or fish was cooked. Au bleu- A term to describe the cooking method of cooking live fish in court bouillon Au Four- In the oven Au jus- THe natural juice --B-- Bain-Marie- A double boiler used for cooking(insulated from direct heat) Ballotine- Stuffed boneless game or domestic bird Bar- 1.

Bass(fish) 2.gin mill Barder- To cover meats with fat during cooking proces Baron- Mutton or lamb; the saddle with legs attached Barquette- A sall boat shaped piece of pastry or mold Bar raye- Rock salmon Baste- To moisten the meat in the oven, to aviod over-drying Batter- A liquid dough, usually thin enough to pour Batterie de cuisine- Equipment found in the kitchen Becassine- snipe Bechamel- Basic milk sauce(white); one of the five mother sauces Beignets- Fritters Buerre Manie- Butter (kneaded) used for thickening sauces Bien Cuit- well cooked Bisque- A thick cream soup made from shellfish ex; Lobster,crab.etc Blanc- White Blanc d'Oeuf- Egg whites Blanchir- To blanch, to par cook by immersion in water briefly, and "shocking" in ice water Blanquette- Ragout or stew made of veal or lamb in a rich VELOU TE sauce Bleu- Blue, applies to very rare-cooked meat Boeuf- Beef Bordure- Border(usually applies to plate presentation) Bouchees- small puff pastries

 Boudin,Noir- Blood sausage, or black pudding Bouillabaisse- a fish stew, naitive to southern France Bouillir, Bouilli- To boil, Boiled Bouillon- Reduced meat stock Bouquet Garni- thyme, bay leafs, celery, parsley & leek tied together used to flavor stocks/soups Bourgeoise- Meats served with vegetables Bourgogne- Burgundy Braisiere- braising pan or stewing pan Brider- to truss or tie meator poultry Brochette- Cubes of meat on a skewer;broiled Bronoise- Vegetables cut into fine, small dice; madefrom julienne Brut- course Canapes- Pieces of toasted bread, garnished & served as appetizers Canard- duck Canard Sauvage- Wild duck Cantaloupe- melon Caramel- Melted sugar to the brown stage Caramelize to- to cook to release natural sugars, or until reaching brown color Carbonnade- braised steak Carcasse- Bone structure without the meat Carpe- carp Carre- Rack of veal or lamb Carrelet- Flounder Cartouche- a greased round of paper used to cover meats

 during cooking process Casserole- A fireproof dish, or food prepared in a casserole dish Cassis- Black currant & black currant liquer Cassoulet- Dish containing beans, pork, mutton, goose, or duck Cayenne- a hot red pepper Cauliflower Bear is easy to make, yet sets off any vegetable tray like a pro.

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Cepe- Edible fungus, native to the mushroom family Cerefeuil- Chervil Chantilly- whipped cream sweetened wit sugar Chapelure- Bread crumbs Charcutier- Butcher and sausage maker Charcuterie- Butcher shop Chateaubriand- Double steak cut from the beef tenderloin Chaud-froid- hot, cold; Food coated with cold, white sauce Chef de Cuisine- Chef in charge/executive chef Chef de partie- Chef in charge of a section of the kitchen Chevreuil- Venison Chiffonnade- A ribbon like cut of leafy vegetables ie;lettuce Chinoise- A cone- shaped strainer or sieve Chipolata- A type of small sausage or/a type of pastry used for eclairs Choucroute- Saurkraut pickeled with salt & fermented Chou-fleur- Cauliflower Clouter- Onion cloute; an onion studded with cloves Cocotte- An oven proof dish (small) Commis- Apprentice in the kitchen or dining room Compote- Stewed fruit Concasser- to chop roughly(usually tomatoes) Concombre- cucumber Confiture- Jam Conversation Piece-Nothing make a better one than your own creation from simple fruits

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Video tape instructional set less than $20. Coq au Vin- Chicken in which is cooked in a wine sauce Coquille-Cooked and served in a shell Coquille St Jaques- A scallop Corbeille- Basket Corser- To flavor and enrich Cote- A cut of meat; a piece of meat attached to the rib(cote de boeuf) Cotelette- cutlet Croissants- Crescent shaped french rolls Croquette- breaded, deepfried Croutons- toasted(usually fried) piececs of bread. Cru- raw Cucumber Cactus-made from a few cucumbers and toothpicks. It is so easy to make and a great party centerpiece. Show me more! Cuire- to cook Cusine Brigade- Staff orginization set up within the kitchen Cuit- cooked Darne- a thick steak cut of salmon Debarrasser- to clear away Debrider- to remove trussing twine after cooking process Deglacer- To dilute the roastin plaque with an acid(wine-etc) Degraisser- To skin off grease from stews, sauces etc.

Demi-glace- Half glaze, usually meaning Brown Sauce made from veal bones Demi-Tasse- meaning "half Cup"or, a small cup of black coffee Demi Moore- actress Depouiller- To remove scum from the surface of a cooking liquid Des- to dice Desosser To debone poultry or fish Diablotins- Small gnocchi or croutons topped with grated cheese and browned Display your hidden talents (even if you think you don't have any). Follow the simple instructions on Chef Ted's videos and make any meal a real show. How to make your meals into a wonderful display. Dinde- Turkey Dredge- To coat food with flour du Jour- meaning literaly "of the day" Duxelle- Chopped shallots and mushrooms seasoned, cooked in butter --E-- Eclairs- Choux pastry baked in the size of thick fingers, then filled with cream Emincer- To mince en- In, meaning "served in" Eggs are very versatile.

They can be turned into cute critter centerpieces en Papillote- technique of cooking (usually fish) in parchment paper Entrecote- Steak cut fron the sirloin, between the ribs Entree- United States term, meaning the main course Entremets- Desserts, or sweets Entremetier- a chef in which prepares vegetables & egg dishes Epaule- shoulder Galantines- Stuffed chicken or veal in the form of a large roll, usually glazed with CHAUD-FROID sauce and decorated for cold buffets Garbure- a thick vegetable soup Garde-Manger- Cold kitchen, a chef who is in charge of the cold foods in the kitchen Garniture- to garnish Gift Set-Nothing beats giving a set of videos from Chef Ted on making any meal into a spectacularly impressive event. Less than $20. What more could you ask for? Take me to the order page.

Gibier- game Gigot d'Agneau- Leg of lamb Glace de Poisson- fish glaze Glace de Viande- Meat glaze Glacer- to; (a) freeze or chill (b)to cook to acquire a shiny surface (c) To slightly brown food under a salamander(broiler) Gnocchi- Dumplings made from potatoes Gratin- Browned surface of foods cooked in a hot oven or salamander Groseille- Currant Marinade- Blends of liquids & flavorings used in marinating to tenderize and flavor tough meat Marmite- Stockpot Medaillons- Round pieces of meat Melanger- To mix two or more ingredients together Menthe- Mint Merluche- Hake Meuniere A method of cooking in which the meat of fish is dredged in flour and shallow fried in butter & served with sauce meuniere Mirepoix- Diced vegetables and herbs used to flavor stocks, sauces &soups Mise en place- Everything in its place.

A means of kitchen orginization Mollet- soft boiled egg Monter- The beating of cream, eggwhites.etc Monter au Beurre- "to mount with butter" to thicken sauces with pieces of cold, whole butter Mouton- Mutton Paner- to coat with breadcrumbs;pane Paprika- Hungarian & Spanish red pepper Parer- To trim meat Parfumer- a bouquet of aromatic herbs Party- Make your party special by creating centerpieces from Spectacular 6-Minute Centerpieces and adding Spectacular 1-Minute Napkin folds. Paysanne- Triangular shaped slices of vegetables Peche- peach Penguin-a penguin out of an egg? Yes, it's a great conversation piece and is taught on Chef Ted's Video. See an example... click here.

Perche- Perch Petits Fours- small fancy cakes, decorated & iced Piccata- small veal cutlets Piece montee- Centerpiece on a platter or buffet Pilaf- a rice dish without meat Plat- Plate or dish plat du Jour- dish of the day Poach- To cook in simmering liquid Poire- Pear Profiteroles- Small balls made out of choux Prune- plum Puree- Mashed, sieved or blended -- Q -- Quenelles- dumplings made of different meats Quiche- thick pie dough filled with a cooked egg mixture --R-- Ragout- a rich stew made of meat or poultry Railfort- Horseradish Ramequin- A dish in which food is cooked and served Ravioli- An Italian pasta filled with meat or cheeses Recipe for disaster is not following an experienced professional's instructions. Make your meals a success with no cooking or talent! Just watch Chef Ted's videos on easy-to-make Centerpieces and Napkin Folds . Order now . Only $19.95.

Reduction- The result of reducing by boiling down sauces to increase consistency, richness & flavor Ris- sweetbreads Roquefort- A blue semi-soft French cheese Rotir- to roast Sauter- to "jump"; cooking by using high heat and tossing. Sauteuse- Shallow pan with sloping sides(often confused with a sauter pan) Sautoir- Round shallow heavy pan with straight walls & long handle Selle- Saddle of lamb Sorbet- a water ice served between meals to stimulate appetite Sous Chef- Assistant to Executive Chef Supreme- Breast of chicken, bone in --T-- Table d'Hote- the set menu at a fixed price Tablesetting-can be made impressive with simple Napkin folds or easy to make food centerpieces. Let Chef Ted show you how for less than twenty bucks. Only $19.95.

Tasse- served in a cup Terrine- earthenware casserole Tournedos- a small steak from the center of the tenderloin Tourner- To turn, To shape vegetables or potatoes with a knife Trancher- to carve or slice Truffle- a black fungus which grows underground in france --V-- Veloute- a roux thickened white stock; chicken, fish, or veal. "One of the mother sauces" Viande- Meat Vol-au-vent- Puff pastry in a shell in which ragout or fricassee is served Volaille- Poultry Escargot Forestiere - The Kitchen Magpie The Kitchen Magpie Don’t run away screaming from this recipe please. I know that it’s snails. We all know it’s snails. Just stay for a while and read on, ok? This delightful recipe was part of my class that I took on wild mushrooms in September. How can you hunt mushrooms and not make stuffed mushroom caps? I must admit that these are not the first thing I would think of when it comes to stuffed mushrooms and it’s not that I don’t enjoy escargot. I’ll eat just about anything that’s not an insect. Or a frog. Ew.

Sorry. If you’re actually still reading this- bless your heart if you made it through the snail and frog talk- this is a lovely recipe to whip up for company who might live on the wild side. I find that most people are willing to try snails and indeed, I am sure that everyone in the class did eat some. More than some, if the person happened to be myself for I find this a delectable little dish that I actually enjoy for the taste, not just the thrill of eating Gastropoda. You like how I threw that in? And you thought I was just all good looks. Go forth and talk about Gastropoda. This is a large recipe for 8 with each person having their own escargot dish containing 6 snails. If you are wondering where to find escargot dishes, rumour has it they are readily available at dollar stores. I think it’s a worthwhile investment for dinner parties, that big ol’ 8 dollars because you can omit the snails if you must and simply serve a wonderful stuffed mushroom appetizer to each guest when you entertain.

Ingredients Needed: salt and pepper to taste I spotted the cans of escargot awaiting us in the kitchen and cackled to myself, thinking of the reaction they were going to elicit from everyone. My classmates didn’t disappoint, either. Snails just tend to have that effect on people. Time to get cooking! Take your mushrooms, wash then remove the stems. Small ones that fit just so in the escargot dish are the size we are looking for. We used small white store bought mushrooms for these, as we didn’t have 48 mushroom caps of any one sort that we picked. Take your wine and pernod and combine with the bread crumbs, about a tsp of salt and 1/2 tsp of pepper. What is pernod you ask? A liquor similar to Ouzo and a successor of absinthe,very anise/black licorice tasting and smelling. A word on the wine as well, I have heard it many times before but our chef emphasized using only good wines in cooking. The qualities that make a wine poor or unpalatable are only going to be brought out even more by cooking with it. Use a wine you would drink and enjoy when you cook with it.

Don’t ruin a great dish with crummy wine. Add in the remaining ingredients, blend well and then refrigerate. Crack open the can of snails and place one in each mushroom cap. Top with a generous amount of the garlic butter mixture. Like I did. I almost overdid it. Place under a broiler and cook “au gratin” until they are golden brown and heated through. Wanna hear something gross? Wanna know how to tell that the snails are heated through? They “pop”. The entire cooking class all sat in utter silence listening to the salamander broiler…waiting….listening..until we started hearing POP! POP! POP! Just like popcorn. And the snails were done. Fascinating and gross at the same time. Plate the escargot dish and serve to hungry guests. And cross your fingers. I don’t believe I have ever written that before about a recipe, “cross your fingers”. I guess this is just one of those famous yet hit or miss dishes. Either a person can get over the whole “snail” bit and enjoy this amazing garlicky, buttery amazing goodness or they just won’t and that’s that. Mmm. Garlic. Snails.

The I’ll Eat Gastopoda But Amphibians Make Me Scream Magpie salt and pepper to taste Instructions Take your mushrooms, wash then remove the stems. Small ones that fit just so in the escargot dish are the size we are looking for. Take your wine and pernod and combine with the bread crumbs, about a tsp of salt and 1/2 tsp of pepper. Add in the remaining ingredients, blend well and then refrigerate. Crack open the can of snail and place on in each mushroom cap. Top with a generous amount of the garlic butter mixture. Place under a broiler and cook “au gratin” until they are golden brown and heated through. Chicken Forestiere - YouTube Chicken Forestiere Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. The interactive transcript could not be loaded. Loading... Rating is available when the video has been rented. This feature is not available right now. Please try again later. Uploaded on Oct 5, 2011 Chicken Forestiere is a deep, hearty chicken dish in a brown sauce with tomatoes, onions and mushrooms.

This recipe calls for Airline chicken breasts but you can easily use regular chicken breasts. If you're using regular breasts, you will not have to finish the chicken off in the oven. To see full video & recipe go to; La Recette du Jour » Carottes forestière Carottes forestière Filed under Accompaniment , Main Course , Starter A la forestière in French cuisine invariably means the dish contains mushrooms, because in autumn every self-respecting peasant is out there scouring the woods for fungi while hoping to avoid trigger-happy hunters. All we’ve scored so far are a few piboules from the poplar tree in our garden, but luckily dried ceps are always on hand to add a secret kick to savoury dishes. This Jane Grigson recipe (from her Vegetable Book) worked wonders with the woody organic carrots in our veggie box. She serves them in hollowed-out bread rolls brushed with butter and crisped in the oven; I just served them on toasted muffins . They make a good vegetarian starter or light lunch/supper, but would also be an excellent accompanying vegetable for a roast, with or without the bread.

You could just use common-or-garden cultivated mushrooms, but fresh or dried ceps (porcini) will take it into another league. 750 g carrots, sliced fairly thickly light, not too highly seasoned stock (beef, chicken, vegetable…) 1/2 tsp sugar juice of half a lemon salt, pepper Put the carrots in a pan and just cover with stock. Add sliced dried mushrooms if using (I added some of the soaking liquid too, because it’s full of flavour). Add sugar and nutmeg and simmer uncovered for 20 minutes or so, until the carrots are tender and the liquid is reduced to a syrupy consistency. If you are using fresh mushrooms, slice them and fry in a little butter till lightly browned, while the carrots are cooking. Add them to the cooked carrots, then add the cream and herbs and stir over low heat for a couple of minutes to thicken and amalgamate the sauce. Season with salt, pepper, and lemon juice to taste and serve immediately. Posted by Veronica at 16:38 | Permalink | Coq au Vin Recipe : Alton Brown : Food Network 2 cups chicken stock or broth Directions Watch how to make this recipe.

Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel . You should be able to slide the onions right out of their skin. Set aside. Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack. Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside. In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes.

Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven. Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use. Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine . Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme , and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight. The next day, preheat the oven to 325 degrees F. Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots , onion, celery, thyme, garlic, and bay leaf . Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes. Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles , if desired. Cooks Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

Recipe courtesy of Alton Brown CATEGORIES: 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 (canard 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: If a dish is a la forestiere with what is it served?
Answer: MUSHROOM