| A | B |
|---|
| a la carte (ah-la-cart) | This phrase means that foods are listed and priced individually on the menu. |
| a la king | Served in a cream sauce with mushrooms and pimiento or green peppers. |
| a la mode | "According to the fashion." For example, "pie a la mode" is served with ice cream. |
| amandine (ah-mun-DEEN) | With almonds. a garnish of slivered almonds in butter sauce is used on many dishes. |
| au gratin (oh-GRAT-un) | Topped with buttered crumbs or grated cheese and browned. |
| au jus (oh-ZHOO) | Served with its natural juices, as with "beef au jus." |
| au lait (oh-LAY) | Served with milk. "Cafe au lait," for example, is coffee mixed with equal parts of hot milk. |
| bearnaise (bay-ahr-NAYZ) | A rich sauce made with egg yolks, butter, wine, and herbs. Usually served with meat or fish. |
| bechamel (bay-sha-MEL) | A thick white cream sauce. |
| du jour (doo-ZHOOR) | Today's specialty, as in "soup du jour" - soup of the day. |
| en brochette (ahn-bro-SHET) | Broiled and served on a skewer. |
| en coquille (ahn-ko-KEEL) | Served in a shell. |
| en croute (ahn-KROOT) | Prepared with a flaky pastry curst. |
| flambe (flahm-BAY) | Served flaming. |
| Florentine (FLOR-en-teen) | With spinach. |
| fricassee (FRIK-uh-SEE) | Braised meat or poultry served in gravy. |
| hors d'oeuvre (or-DURV) | Any food served as an appetizer. |
| jardiniere (zhar-dee-NYAIR) | Garnished with mixed vegetables, often in a sauce. |
| julienne (ZHOO-lee-EN) | Cut in long thin strips. |
| Lynnaise (lee-oh-NAYZ) | Served with cooked onion. |
| Mornay (more-NAY) | A cream sauce with cheese. |
| mousee (MOOSE) | A molded chlled dessertcontaing swetened flavored shipping cream or egg whites and gelatin. |
| meuniere (mun-YAIR) | Sauteed in butter or margarine. |
| Newberg | Served with a sauce made of butter, cream, wine,and egg yolks. |
| pate (pa-TAY) | A finely ground mixture of seasoned and spiced meat or poultry. |
| table d'hote (TAHB-ul-DOTE) | A complete meal offered at a fixed price. |
| vinaigrette (vee-neh-GREHT) | A dressing of vinegar, oil, and seasonings. |
