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Culinary Glossary

ALADDIN

:

Potatoes garnished with mushrooms

À LA CREOLE

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

À LA RUSSE

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Diced mixed vegetables, mayonnaise

ANDALOUSE

:

Cream of tomatoes, 35% cream, garnished with rice

BENEDICTINE

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English muffin, ham, poached egg glazed with hollandaise sauce

BIGARADE

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

BON VIVEUR

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Beef consommé garnished with strips of beets

BOURGEOIS

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

CALIFORNIAN

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Beef base, sun dried tomatoes, peppers, fresh coriander

CAMELINE 

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Lobster sauce flavoured with Pernod and tarragon

CAPMONDOU

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Soya, garlic, ginger, Tandouri purée

CHARLEVOIX 

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

CHASSEUR

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Red wine sauce, mushrooms, onions, fresh herbs

CRECY

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Chicken base, carrots, 35% cream

EMERAUDE

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Split green beans and fresh peas velouté, hint of mint

FERMIERE

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Vegetable cream garnished with vegetable brunoise

FLORENTINE

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35 % cream and spinach

FORESTIERE 

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Beef base, mushrooms, diced tomatoes, rosemary

GRAND VENEUR 

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Wild game based sauce, redcurrant jelly

GRENOBLOISE 

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Meunière butter, lemon juice, capers, parsley, croutons

INDONESIAN

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Soya, ginger, vegetables

LYONNAISE

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Potatoes, sautéed onions

MADRAS

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Chicken base, white wine, curry, apples, yogurt

MALGACHE

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Beef base, 35 % cream, Madagascar green peppers

MANDARIN

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Veal base, Soya, ginger, sesame, green shallots

MARAICHIERE

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

MARENGO

:

Veal base

MILANAISE

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Arborio rice, beef base, saffron

MIMOSA

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

MONTAGNAIS

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White rice, wild rice, smoked salmon, fresh herbs

MOSCOVITE 

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

NANTUA 

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Half American sauce, half fish velouté

NIÇOISE

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

PASTORALE

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

PREPARADE 

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

PICATTA 

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Chicken or veal escalope with flour and eggs, pan fried

POTAGERE 

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Three vegetables (carrots, spinach, celeriac)

RISI-BISI 

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

ROUGEMONT

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Beef base, apple juice, Calvados

STROGONOFF

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

TOSCA

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Kidney beans, hearts of palm, peppers, mild salsa

VERENDRY E

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Chicken base, 35% cream, mushrooms, pearl onions

WILLIAMINE

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Breaded pear shaped, mashed potatoes

ZURICHOISE

:

Veal base, 35% cream, mushrooms

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