Goujonette (Fr.): Fish fillet cut in strips and usually breaded or batter-coated and then deep-fried.
Grand sauce: One of several basic sauces that are used in the preparation of many other small sauces.
goujonette (Fr.) Fillet of sole cut into strips, floured or breaded, and deep-fried, to resemble little fishes or "gudgeons." l
goulash See gulyas. l
gourmand (Fr.) One who appreciates fine food and drink, a gastronome; ...
goujonette: a battered and deep-fried strip of fish filet
gousse: clove (of garlic); or pod (of a bean or pea)
goûter: to taste (hence goût, taste)
grain: seed (such as grape or mustard); or a coffee bean (also graine, a plant seed) ...
 See also: Fillet, Appetizer, Batter, Fish, Kitchen
  
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