| A | B |
|---|
| medallion | A round flat slice of meat, poultry, game or fish |
| paprika | A spice made from dried and ground sweet red capsicum. |
| truss | To tie poultry before cooking so it retains it's shape. |
| brine | Salty flavoured liquid used for curing meat. |
| chiffonnade | shredded lettuce or spinach. |
| navarin | a brown mutton stew. |
| fromage Frais | soft, Fresh cheese |
| de'gorger | ti extract the bitter juices of meat, fish or vegetables by salting then soaking or washing in water. |
| lardons | strips of bacon fat used for larding. |
| farce | forcemeats and stuffings. |
| mille-feuille | puff-pastry slice with cream filling. |
| ragout | a stew or casserole. |
| dill | a plant with a grey green feathery leaf. it is often used as a garnish. |
| score | to make shallow cuts in an item of food such as rind. |
| blanquette | a stew made without browning the meat before cooking. |
| bonne femme | homestyle, simple |
| espagnole | basic brown sauce |
| napper | to coat lightly with sauce |
| petit fours | assorted small sweet items served at the end of the meal. |
| mask | to coat with a sauce. |
