Agneau: (French) for Lamb.
Ajwain or Ajowain: Lovage.
Al dente: firm to the bite, yet tender. An Italian term referring originally to pasta; now applied broadly, especially to vegetables.
Carré d'agneau (Fr.): rack (ribs) or loin of lamb; also crown roast.
Carré de l'Est (Fr.): soft cheese with edible white rind, made in a small square; milder than Camembert.
Baron D'agneau The saddle and legs of lamb or mutton left in one piece and roasted. Also a double loin of beef left in one piece and cooked whole.
Barquette A boat shaped pastry case.
carre d'agneau (Fr.) Loin or rack of lamb; carre, literally "square,"
can also mean best end of neck, sometimes of veal or pork as well
as lamb or mutton.
carrots a la Vichy (Fr.) Sliced carrots cooked, if possible, in Vichy ...
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 ...
ris d'agneau, lamb sweetbreads; ris de veau, calf sweetbreads)
rissole: to brown, in fat, in a pan (e.g., rissole potatoes)
riz de Camargue: rice from the Camargue (southern Provence)
rocambole: Spanish garlic
rognon: kidney ...
Flageolet beans are small, dried, greenish beans popular in French cooking. The classic accompaniment to a proper Gigot d'Agneau (leg of lamb).
 See also: Roast, Apple, Potato, Sauce, Pasta
  
|
RSS
