Cornichon is also a French word, but is in a little more common usage among English speakers. Cornichons are pickled gherkin cucumbers. In France, these tart pickles are classically served with pâtés and smoked meats.
cornichon
A pickle made from small gherkin cucumbers. A common accompaniment to pates and smoked meats.
couscous ...
cornichon Substitutes: sweet gherkins (sweeter) OR dill pickle slices
gari
giardiniera ...
Cornichons - Miniature pickles
Coulis - A pureed sauce of meat juices or fruit
Couscous - A North African granular grain cooked in liquid ...
Cornichon - Tiny pickles mixed with onions and other aromatics and preserved in seasoned pure wine or cider vinegar.
Coulis - A mixture-often a fruit puree-that has been strained of tiny seeds or pieces of peel so it is perfectly smooth.
Cornichons
Also known as gherkins or French cornichons, they are young cucumbers pickled with vinegar or brine with herbs. They are available from gourmet food stores.
Cos lettuce ...
Cornichons are tiny French-style sour pickles made from cucumbers immersed in vinegar, brine and pickling spices that are usually no more than 2 inches in length. Cornichons are the essential accompaniment to charcuterie of any style.
Cornichon - Crisp little pickles, intensely sour, traditionally paired with pâtés.
Cornichon:
A very small sour, pickled gherkin cucumber traditionally used as an accompaniment to meat pate.
Cornichon: ...
cornichons
black olives, stones removed
micro herbs such as fennel, red amaranth and chervil ...
Cornichon (Fr.): A small, sour, pickled cucumber.
Cornstarch: A fine, white powder milled from dried corn; used primarily as a thickener for sauce and occasionally as an ingredient in batters.
French cornichons are very similiar to gherkins and were sold commercially in France by the 1820s. Cornichons traditionally accompany pâtés in France, especially as an appetizer.
charcuterie: kitchen used for preparation of sausages, terrines, pâtés and smoked meats (also charcutiére, in the style of the butcher's wife, grilled meat with sauce Robert, garnished with julienne of cornichons) ...
Tartare sauce describes a mayonnaise based sauce with capers, onion, hard cooked eggs, cornichons, and herbs.
Tarte Flambé - An Alsatian pizza with a thin crust topped with fresh white cheese, onions, and bacon.
Most often comprised of foods such as roasted or boiled potatoes, pickled vegetables such as onions and cornichons, cooked sausages, and crusty dark breads, the Raclette cheese is typically the melted topping that accompanies the foods.
Pickled caper fruits (French cornichon de câpres, in English also known as caper berries) are more rarely traded. Their flavour is very intensive.
Ripening caper fruit
Caper shrub with fruits ...
The sauce is typically finished with cornichons, capers, parsley, chervil, chives, and tarragon.
A basic rémoulade generally consists of mayonnaise, parsley, chives, tarragon, chervil, capers, cornichons and anchovy essence, unless you are making a céleri rémoulade, which is a mustard-flavored mayonnaise sauce spiced with pepper and garlic.
"Yummy rustic chicken liver pate. Serve warm with little cornichons and toasted bread and salad."
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Ingredients: cognac, turkey bacon, eggs...
The whole dish is served with cornichons, pickled onions and a variation of chutney called mostarda di Cremona. These are whole or large pieces of fruit cooked in a spicy mustard flavored syrup. Other common sauces are salsa verde and mayonnaise.
gribiche (sauce): mayonnaise with capers, cornichons, and herbs
grillade: grilled meat
grillé(e): grilled ...
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The young fruit of a small variety of dark green cucumbers grown especially for pickling. The French call this pickle "cornichons." Gianduia
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a classic Italian combination of chocolate and hazelnuts. Giblet ...
Gherkins are a variety of small, dark green cucumbers grown especially to make pickles. Gherkins are typically sold packed in pickling brine. The French version of gherkins is cornichons.
See recipes featuring Gherkins ...
Slices of Raclette cheese are melted in the individual trays of a raclette machine, and then served over sliced little red potatoes, seasoned with ground pepper, and paprika. To round out this dish one serves Cornichons, ...
Gribiche, sauce (Fr.): mayonnaise with capers, cornichons, hard-cooked eggs, and herbs.
Griddle: a heavy metal surface, which may be either fitted with handles, built into a stove, or heated by its own gas or electric element.
 See also: Vegetable, Flavor, Vegetables, Sauce, Pickle
  
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