| A | B |
|---|
| napper | to coat lightly with sauce |
| mask | to coat with a sauce |
| lardons | strips of bacon fat used for larding |
| jus | unthickened gravy of natural juices |
| pander | to coat with eggs and breadcrumbs |
| parboil | to partially cook food by boiling |
| bonne femme | homestyle, simple |
| escalope | thin slice of meat |
| angelica | candied stem of the angelica plant |
| navarin | a brown mutton stew |
| speck | salt-pork fat |
| render | to extract the fat from solid raw meat |
| rechauffer | to reheat |
| ragout | a stew or casserole |
| zest | the rind of citrus fruit |
| sweat | to cook without colouring |
| au four | baked in an oven |
| ballottine | boned leg of chicken |
| farce | forcemeats and stuffings |
| barquette | a small, boat-shaped pastry case |
