la carte (ah lah cart') - A term used
on menus to indicate that a meal is ordered
dish by dish, each of which has a separate
(an tee pahs' tow) - A first course of
assorted relishes, smoked or pickled meats
or fish. Italian.
gratin (oh grah' tn) - Topped with bread
crumbs and browned. May also be topped
with shredded cheese. French.
jus (oh zhu') - Served in natural meat
juices from roasting. French.
- To roast or broil over an open fire
and served with a barbecue sauce.
(bay sha mel) - Rich white cream sauce.
(bisk) - A thick, cream soup containing
fish or game. Also a cream soup of pureed
vegetables. French and American.
(blah mahnj') - A flavored milk dessert
thickened with cornstarch, flour, or gelatin,
and usually shaped in a mold. French.
(bomb) - A dessert of two or more ice
or cream mixtures frozen in a round or
bombe-shaped (melon) mold. French.
(borsh) - A soup containing beets. Usually
served with a topper of sour cream. Russian.
(boo yah base') - A thick soup, made of
a combination of many kinds of fish and
(bree ohsh') - A feathery rich yeast roll
with topknot. French.
au lait (kah fay' oh lav') - A beverage
that's half hot coffee, half scalded milk.
(ca' nah pay) - A small piece of bread,
toast, or a cracker spread or topped with
tasty food eaten as "finger "
(can o' lee) - Pastry shells filled with
sweetened ricotta cheese or pudding mixture.
- The bud of the caper bush pickled and
used as a seasoning.
(care' uh mel) - Burnt sugar.
(kav' ee are) - The roe or eggs of sturgeon
or other large fish, processed, salted,
and used as an appetizer.
(shahr' lot) - A dessert of fruit filling,
whipped cream, custard, gelatin, or other
filling usually in a ladyfinger, bread,
or cake "crust." Popular form
is charlotte russe (roose). French.
(shah toh bree ahn') - a double tenderloin
steak of excellent quality served with
a butter and lemon sauce. French.
Combinations of fruits and/or vegetables,
spices, sugar and vinegar, cooked for
a long period of time to develop flavor
and texture. Chutneys are often highly
spiced with a sweet-sour flavor.
au vin (coke oh vahn) - Chicken in red
wine sauce. French.
Bouillon (koo bwe 'yon) - A broth flavored
with meat, fish, and various vegetables.
Used for poaching and for sauces.
suzette (krayp' sue zeht') - A thin sweet
pancake usually served rolled with sweet
hot orange sauce flavored with curacao
or other liqueurs. Usually set aflame
just before serving. French.
(krwah sahn') - A rich, flaky crescent-shaped
(kroo' tahn) - A small cube of dry toasted
bread served atop soup or salad. French.
(die' kon) - Large radish often grated
or sliced and used as a relish for Oriental
(dem' ee tahs) - A small or "half"
cup of strong black after-dinner coffee.
Also, the small cup in which it is served.
(dole' mah) - A seasoned mixture of rice,
chopped meats, and chopped onion wrapped
and cooked in cabbage leaves. Turkish.
jour (dah zhur') - Used on menus to indicate
feature "of the day." As, soupe
du jour (soup), carte du jour (meal).
(ehm pah nah' dah) - Meat pie. Spanish.
brochette (on' bro shet') - On a skewer
(en chah lah' dah) - A tortilla topped
or rolled with highly seasoned filling.
Served with chili-seasoned tomato sauce.
(en' dive; ohn' deev; on deev') - An herb
grown for salad greens. Curly endive is
lacy; French or Belgian endive grows in
small finger-shaped heads. Also called
(ess kahr go) - Cooked snail, often served
in the shell with garlic butter. French.
(eh spre' so) - A strong black coffee
made by forcing steam through ground coffee.
Mignon (fih lay mean yohn') - A round
fillet of beef, garnished with bacon or
(fil' eht) - A strip of lean meat or of
fish without bone.
(fahn doo') - The Swiss national dish
- melted Swiss and/or Gruyere cheese,
thickened, seasoned, and flavored with
white wine and kirsch. Or, a baked dish,
usually of eggs, butter, and cheese, thickened
(frahp) - A flavored liquid or fruit juice
mixture frozen to a mush. French.
(frik' uh see) - A stew of meat or poultry
in gravy. French.
(free hoe' lees) - Beans. Mexican.
(gar bahn' zos) - Chick peas. Spanish.
- To trim with small pieces of colorful
food (e.g. pepper, pimento, parsley, lemon).
(gah spah' cho) - A cold soup made of
raw chopped vegetables. Spanish.
(grr' kin) - A small cucumber used for
(glah say') - To coat with a thin sugar
syrup. Synonymous with glaze.
d'oeuvre (or derve') An appetizer. French.
- Generally prepared by rapidly cooking
crushed or chopped fruits in small batches.
Jam recipes may be prepared from a single
fruit or combination of fruits and/or
vegetables and contain sugar and pectin.
The finished product should be firm, yet
(joo lee en) - Match-like strips of vegetables,
fruits, or meats. French.
(kah lahch' ee) - A bun made of rich sweet
dough filled with jam or fruit puree.
(koo' ken) - A cake, often coffee cake.
(ku' gahl hoef) - Raisin-studded sweet
bread baked in a special mold. German.
Page 2 ~ L - Z
Page 3 ~
Cajun Food Glossary
4 ~ U.S. and Australian/British Culinary