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Culinary Glossary

ALADDIN

:

Potatoes garnished with mushrooms

À LA CREOLE

:

Tuna, peppers, onions, celery, salsa, garlic vinaigrette

À LA RUSSE

:

Diced mixed vegetables, mayonnaise

ANDALOUSE

:

Cream of tomatoes, 35% cream, garnished with rice

BENEDICTINE

:

English muffin, ham, poached egg glazed with hollandaise sauce

BIGARADE

:

Veal base, caramelized orange juice, orange zest, Grand Marnier

BON VIVEUR

:

Beef consommé garnished with strips of beets

BOURGEOIS

:

Burgundy style garnished with mushrooms, pearl onions, garlic, parsley

CALIFORNIAN

:

Beef base, sun dried tomatoes, peppers, fresh coriander

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:

Lobster sauce flavoured with Pernod and tarragon

CAPMONDOU

:

Soya, garlic, ginger, Tandouri purée

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:

Chicken base, 35% cream, shallots, mushroom, Sherry

CHASSEUR

:

Red wine sauce, mushrooms, onions, fresh herbs

CRECY

:

Chicken base, carrots, 35% cream

EMERAUDE

:

Split green beans and fresh peas velouté, hint of mint

FERMIERE

:

Vegetable cream garnished with vegetable brunoise

FLORENTINE

:

35 % cream and spinach

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:

Beef base, mushrooms, diced tomatoes, rosemary

GRAND VENEUR 

:

Wild game based sauce, redcurrant jelly

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:

Meunière butter, lemon juice, capers, parsley, croutons

INDONESIAN

:

Soya, ginger, vegetables

LYONNAISE

:

Potatoes, sautéed onions

MADRAS

:

Chicken base, white wine, curry, apples, yogurt

MALGACHE

:

Beef base, 35 % cream, Madagascar green peppers

MANDARIN

:

Veal base, Soya, ginger, sesame, green shallots

MARAICHIERE

:

Iceberg, romaine, endive lettuce, tomatoes, cucumber, peppers, radishes

MARENGO

:

Veal base

MILANAISE

:

Arborio rice, beef base, saffron

MIMOSA

:

Iceberg, endive lettuce, romaine, watercress, grated carrots, hard boiled eggs

MONTAGNAIS

:

White rice, wild rice, smoked salmon, fresh herbs

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:

Egg stuffed with egg yolk mousse, mayonnaise, garnished with caviar

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:

Half American sauce, half fish velouté

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:

Green beans, potatoes, eggs, tomatoes, onions, Calamata olives, anchovies

PASTORALE

:

Romaine, iceberg, trévisse lettuce, endives, strips of Bayonne ham, tomatoes

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:

Peppers, Calamata olives, capers, parsley, garlic, olive oil

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:

Chicken or veal escalope with flour and eggs, pan fried

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:

Three vegetables (carrots, spinach, celeriac)

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:

Red peppers, green peppers, onions, shallots, green peas

ROUGEMONT

:

Beef base, apple juice, Calvados

STROGONOFF

:

Beef base, Brandy, 35% cream, paprika, pickles

TOSCA

:

Kidney beans, hearts of palm, peppers, mild salsa

VERENDRY E

:

Chicken base, 35% cream, mushrooms, pearl onions

WILLIAMINE

:

Breaded pear shaped, mashed potatoes

ZURICHOISE

:

Veal base, 35% cream, mushrooms

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