| A | B |
|---|
| gratiné | sprinkled with bread crumbs or cheese & browned |
| fumé | smoked |
| sauté | pan fried |
| maison | prepared in the restaurant's special way |
| meunière | dipped in flour & cooked in butter |
| bordelais, bourguignon | cooked in red wine |
| beurre blanc | cooked in a sauce of butter, onions, & white wine |
| provençal (as in Provence) | cooked with tomatoes, onions, garlic, & olive oil |
| normand (as in Normandie) | cooked with heavy cream & often with apples |
| parisien | cooked in a sauce of flour, butter, & egg yolks |
| ratatouille | dish from the South made from egg plant, squash, green peppers, onions, & garlic |
| menu à prix fixe | appetizer, main dish, vegetable, & salad, with cheese or dessert for one price` |
| la carte | menu |
| sauce béchamel | sauce made from flour, butter, & milk or cream |
| la mayonnaise | sauce made from eggs & oil |
| le velouté | béchamel with bouillon added |
| la blonde | made with flour & butter |
| la brune | made with flour & butter, but cooked until color turn golden brown |
| la choucroute | sauerkraut dish with pork & sausages from Alsace |
| le cassoulet | bean casserole with pork &/or duck from Languedoc |
| le foie gras | goose liver pâté, specialty of Périgord |
| les crèpes | thin pancakes, specialty of Bretagne |
| un quart | a small pitcher of table wine |
| une demi | a small pitcher with 1/2 bottle of table wine |
