Descriptionary

vandyke small zig zags cut into fruit or vegetable halves, which are used as a garnish.

water bath a very gentle method of cooking delicate foods and preventing them from breaking or curdling. The food is placed in a container, which is then placed in water that is gently heated. Also known as a bain marie.

whip to beat until fluffy and airy.

whisk to beat or stir with a whisk.

zest to shave off the outermost layer of skin on an orange or lemon, used for flavoring.

French Cooking Terms

accolade an arrangement of two chickens, ducks, or fish back to back on a serving platter.

affriole fresh from the garden.

aillade garlic sauce.

a la bayonnaise in the style of Bayonne—garnished with braised onions and gherkins.

a la bearnaise in the style of Bearn—a thick sauce made from eggs, butter, and mustard.

a la Beauharnais in the style of Beauharnais—gar- nished with artichokes in tarragon sauce.

a la bigarade in Seville-orange style—served with sour-orange sauce.

a la boulangere in the style of the baker's wife— served with fried onions and potatoes.

a la broche served on a skewer.

a la caledonienne baked in butter, parsley, and lemon juice.

a la carte ordering items separately instead of in combination.

a la chatelaine in the style of the lady of the cas­tle—garnished with celery, artichoke hearts, baked tomatoes, and sauteed potatoes.

a la Clermont in the style of Clermont—garnished with fried onions and stuffed potatoes.

a la cordon bleu in blue ribbon style—stuffed with ham and cheddar cheese and topped with creamy mushrooms.

a la crapaudine in toad style—chicken broiled and trussed to resemble a toad.

a la creole in creole style—served with onions, pep­pers, and tomatoes.

a la Croissy in the style of Marquis de Croissy— with carrots and turnips.

a la diable in devil style—deviled or served spicy.

a la duchesse in duchess style—a fish served with oyster sauce; a meat served with braised lettuce and duchesse potatoes; or a soup with asparagus tips and truffles.

a la fermiere in the style of the farmer's wife—a roast served with turnips, carrots, celery, and onions.

a la flamande in Flemish style—with braised cab­bage, carrots, potatoes, and pork.

a la florentine in the style of Florence—garnished with spinach.

a la forestiere in the style of the forester's wife— with mushrooms and potato balls browned in butter.

a la fran^aise in French style—with mixed vegeta­bles and hollandaise sauce.

a l'africaine in African style—curried and spiced.

a la genevoise in Geneva style—with red wine sauce.

a la Godard in the style of Godard—garnished with truffles and mushrooms.

a la grecque in Greek style—with olives, oil, and rice.

a la Hong Kong Hong Kong style—with noodles and rice.

a la hongroise Hungarian style—with paprika and sour cream.

a la julienne in Juliana style—with thin strips of vegetables.

a la king mushrooms in a creamy white sauce with red pimentos.

a l'allemande in German style—garnished with potatoes and sauerkraut.

a la Luzon in Luzon style—with pork and rice.

a la macedoine in Macedonian style—with diced fruits and vegetables.

a la Marengo in Marengo style—served with a sauce comprised of mushrooms, tomatoes, olives, olive oil, and wine.

a la meuniere in the style of the miller's wife—a fish sauteed in butter, dipped in flour, and served with a butter and lemon sauce.

a la milanaise in Milan style—dipped in egg, bread crumbs, and parmesan cheese.

a la mode de Caen in the style of Caen—with leeks, vegetables, and wine, prepared with tripe.

a la moscovite in Moscow style—garnished with caviar.

a la napolitaine in Neapolitan style—a meat served with eggplant and tomatoes or spaghetti served with tomato sauce and cheese.

a l'andalouse in Andalusian style—a soup served with eggplant, red peppers, and rice.

a la neige in snowy style—served with egg whites or rice.

a la normande in the style of Normandy—in a sauce of butter and cream, with mushrooms or apples.

a la parisienne in Parisian style—garnished with small, sauteed potatoes and braised celery.

a la perigourdine in the style of Perigord—with truffles or truffle-based sauce.

a la portugaise in Portuguese style—with olive oil, garlic, onions, and tomatoes.

a la proven^ale in Proven^ale style—with mush­rooms, onions, tomatoes, olive oil, and garlic.

a la reine in the queen's style—chicken with truffles and mushrooms in a puff pastry "crown."