| A | B |
|---|
| aiguilette | long thin cuts of meat or poultry |
| al dente | the point to which pasta should be cooked firm not soft when bitten |
| almond essence | essential oil obtained from pressed bitter almond |
| angelica | candied stem of the angelica plant |
| ballottine | boned leg of chicken |
| bard | to cover poultry game and meat with bacon fatwhich adds moisture while the fod is roasting |
| barquette | a small boat shaped pastry case |
| beurre manie | equal quantities of butter and flour mixed together and used to thicken dishes |
| Caramelise | to heat sugar until it turns to caramel |
| chateaubriand | the head of beef fillet |
| creme friache | slight sour cultured cream made by adding sour cream to fresh cream |
| chiffonnade | shredded lettuce or spinnach |
| degorger | to extract the bitter juices of meat fish or vegetables by salting and then washing or soaking in water |
| demiglaze | equal quantities of brown sauce and brown stock combined and then simmered until reduced by half |
| depouiller | to remove the scum from stock by adding a splah of cold water to help to bring the scum and fat to the surface |
| duxelle | mixture of finely chopped shallots onions and mushrooms stewed in butter until all moisture has evaporated |
| estouffade | basic brown stock |
| flambe | to ignite with spirits especially brandy |
| gateau | cake |
| mille feuille | puff pastry slice with cream filling |
