larousse-1961
Larousse Gastronomique
Crown Publishers
1961
Articles citing this source:
À l'Algérienne
Garnish of small braised tomatoes and sweet potato
À l'Amoricaine
French term for "American"
À l'anglaise
Haute cuisine term for dishes poached in water or white stock
À l'archiduc
French term for some dish preparations
À l'arlésienne
French technique with sautéed eggplant, tomato, and onion
à l'indienne
French term for Indian-style preparation
À la bonne femme
French term for simple, good preparation
À la Bordelaise
French term for garnish with bone marrow, shallot, and wine
À la duchesse
French term for dish served with potato and egg yolk purée
À la Financière
French technique of garnishing meat with cocks' combs and kidneys, sweetbreads, and mushrooms
À la Piemontaise
French term for garnish of risotto and truffles
À la Souvarov
French term for dish cooked in a casserole with foie gras and truffles
À la Toulousaine
French technique, usually referring to ragoût with white sauce
Aâssida
Algerian semolina dumpings
Abaisse
French term for layer of pastry or cake
Abat-faim
French term for substantial dish early in the meal
Abatte
Flat knife used to flatten meat
Abel-musk
Aromatic plant
Abomasum
Fourth and final stomach of grass-eating animal
Abondance
French semi-hard cheese
Aboukir almond
Small confection with almond paste
Abrastol
Antiseptic chemical, previously used in wine preservation
Abrotonite
Archaic term for southernwood, used in antiquity
Absinth wine
Wine infused with wormwood
Absinthe
alcoholic drink
Acetabulum
Ancient Roman term for vessel which held vinegar
Acetic acid
Acid contained by vinegar
Acetification
Conversion of alcohol into vinegar
Acetimeter
Instrument to measure acidity
Aceto-dolce
Italian sweet and sour relish
Acetomel
Syrup of honey and vinegar
Acetone
Chemical compound, the simplest ketone
Achar
Indian pickled vegetables and fruits
Acidifier
Inorganic chemicals that either produce or become acid
Adaprathaman
Steamed rice from Kerala, India
Agar-agar
Thickening agent
Agave
American plants used to make agave syrup, pulque, mezcal, and tequila
Agnolotti
Small filled Italian pasta
Aillade
Languedoc term for "with garlic", or a garlic sauce
Aioli
Valencian sauce made of garlic, olive oil, usually egg yolks, and seasonings
Alaria
edible seaweed
Albacore
species of fish
Albert sauce
British sauce, made of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little prepared mustard diluted in vinegar
Albóndigas
dish made from ground meat rolled into a small ball-like form
Albuféra sauce
Classic French sauce
Albumen
clear liquid contained within an egg
Alcazar
French tart with almond and jam
Alcohol
Intoxicating liquid naturally produced by yeast
Ale
type of beer brewed using a warm fermentation method
Alectyron
Australian tree fruit
Alembic
alchemical still consisting of two vessels connected by a tube, used for distilling chemicals
Algae
group of plant-like eukaryotic organisms which mostly grow in water and can photosynthesise
Alica
Thervingian Gothic king
Alkaloid
class of naturally occurring chemical compounds
Allemande sauce
Sauce used in classic French cuisine
Alliaria
species of plant
Alligator
Large reptile, used for meat in the American south
Allspice
species of plant, allspice
Allumette
Culinary knife cut, producing matchstick-sized slices
Almond
Popular nut
Almond butter
nut butter made from almonds
Almond cookie
almond seed biscuit
Almond milk
plant milk manufactured from almonds
Alocasia
genus of plants
Aloe
genus of plants
Amourettes
French term for spinal marrow of oxen and calves
Analeptic
Drug class
Anaphylaxis
severe allergic reaction
Anchovies à la silésienne
French dish of herring and achovies with potatoes, apples, and beets
Anchovy
family of fishes
Angelica
species of plant
Angels on Horseback
bacon-wrapped oysters
Anglerfish
order of predatory fish
Anise
species of plant
Anna Potatoes
Layered potato casserole
Apple corer
device for removing core and pips from an apple or other fruit
Apple croûte
French dessert with cake slices, apple, and vanilla syrup
Apple fritter
Fried sweet apple pastry
Apple pectin
Pectin derived from apples
Apple pie
type of pie filled with apples
Apple pudding
type of pie filled with apples
Apple ring à la normande
French high cuisine dessert of custard, apples, and cream
Apple ring Brillat-Savarin
French dessert of ring-shaped cake with apples and pastry cream
Apple strudel
Central European apple pastry
Apples à la crème au kirsch
French haute cuisine dessert of poached apples with whipped cream and kirsch
Apples Bourdaloue
French haute cuisine dessert of poached apples with frangipane
Apricot à l'ancienne
French haute cuisine dessert of poached apricot halves on cake with apple sauce
Apricot bombe
French haute cuisine dessert of ice cream, mousse, and apricot purée
Apricot croûte
French haute cuisine dessert with savarin, jam, and apricot
Apricot fritter
Fried sweet dough with apricots
Apricot Pudding
Pudding with apricots
Apricoting
French pastry technique of glazing cake with apricot jam
Apricots Bourdaloue
French haute cuisine dessert with poached apricots and frangipane
Apricots flambé in kirsch
French dessert of apricots and kirsch
Arbutus
genus of plants
Archil
a variable mixture of chemical compounds isolated from lichens
Ardoise
human settlement in Nova Scotia, Canada
Argus pheasant
bird in the family Phasianidae
Ark clam
Clam species often used in Japanese cuisine
Arlequin
Archaic term for restaurant scraps sold to urban poor
Armadillo
new world placental mammals in the order Cingulata
Armagnac
Type of brandy
Armoricaine
part of Gaul between the Seine and Loire rivers
Aromatic plant
hydrophobic liquid containing volatile aroma compounds from plants
Aromatics
Ingredients added to enhance aroma of a dish
Aromatize
quimic reaction in which a aromatic system is formed
Arracacha
species of plant
Arrack
Distilled spirit, made from various bases
Arrowroot
starch obtained from the rhizomes of several tropical plants
Arsenic
chemical element with symbol As and atomic number 33
Artichoke
Bud of thistle flower used as food
Artichoke heart
Tender lower portion of artichoke
Artichokes Clamart
French dish of artichokes with peas and hearts of Romaine
Artichokes poivrade
French dish of artichoke in pepper sauce
Arum maculatum
species of plant
Asparagus
species of plant
Avocado
Smooth green central American fruit
Azarole
Mediterranean species of flowering plant
Baeckeoffe
traditional Alsatian dish
Bain-marie
type of heated bath
Balao
City in Guayas Province, Ecuador
Ballotine
preparation of poultry leg meat
Bamboo shoots
edible shoots of many bamboo species
Barding
Technique of covering roast meat with bacon slices
Barnacle
infraclass of crustaceans
Barquette
pastry shell in the shape of a boat
Bavarian Cream
Cold dairy dessert with milk, egg, and gelatin
Bavaroise
Milk tea with rum or kirsch, served hot
Bayonne ham
French cured ham with protected designation of origin
Béarnaise sauce
Sauce made of clarified butter
Béchamel sauce
sauce of French cuisine
Belacan
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Bercy sauce
French sauce
Bigarade sauce
French duck dish
Bissara
Puréed fava bean dip or soup
Blanched almond
Almonds with skins removed
Bone
rigid organ that constitutes part of the endoskeleton of vertebrates
Bordelaise sauce
French wine sauce
Bouilleture d'anguille
French soup of eels, red wine, prunes, and mushrooms
Bread sauce
Sauce made with milk and bread crumbs
Breton sauce
French compound sauce consisting of a velouté base with julienned onion, leeks, celery heart and mushrooms, mounted with butter and cream
Breyes beylicales
Algerian dish of semolina with nuts
Brik
food
Cardinal sauce
French sauce with lobster and cayenne
Charcutière sauce
French sauce consisting of a base of espagnole sauce with a flavouring of chopped gherkins
Chasseur sauce
French sauce
Château potatoes
French dish of fried potatoes with parsley
Chateaubriand sauce
White wine and herb sauce used with Chateaubriand steak
Chaud-froid
Molded meat gelatin dish
Choron sauce
Sauce made of clarified butter
Chufa
species of plant in the sedge family Cyperaceae
Colbert apricots
French dessert of apricots poached in syrup
Colbert sauce
Sauce with shallot, peppercorn, white wine, and demi-glace
Condé
Classical French technique of poaching fruit in vanilla
Condé apricots
French haute cuisine dessert of poached apricot halves with rice
Court-bouillon
quick broth
Cranberry sauce
sauce or relish made from cranberries
Crème Anglaise
light pouring custard
Cumberland sauce
sauce
Curry sauce
dish whose origins are in South and Southeast Asian cuisines
Diplomat pudding
Dessert with ladyfingers, custard, and apricot jam
Dolma
category of dishes of stuffed vegetables, fruits, seafood and flowers
Douillon normand
French apple dumpling
Dragée
Confectionary
Duchess potatoes
Mashed potatoes with butter, baked
Eggplant au gratin à la toulousaine
French dish of baked eggplant and tomato with breadcrumbs and garlic
Emincé
French dish of sliced meat in sauce, also to cut finely
Foyot sauce
Sauce made of clarified butter
Fried tomato
Fruit of the tomato, fried in oil or butter
Golden Plover
genus of birds
Herb sauce
Sauce made with herbs
Hollandaise Sauce
classic sauce
Horseradish sauce
species of plant
İmam bayıldı
Turkish cold dish based on eggplants, onions and olive oil
Indian Almond tree
species of plant
Indienne sauce
French term for a mayonnaise and curry powder sauce
Joinville sauce
Rich French sauce with velouté, shrimp, and crayfish
Jonchée
Young French cheese
Khlii
pickled meat
Lobster sauce
Mild sauce used in Chinese-American cuisine
Lyonnaise sauce
French sauce
M'habia
North African semolina and nut cake
M'hamsa
North African stew with pasta and tomatoes
Madeira sauce
Portuguese wine
Maître d'hotel sauce
French sauce made with butter, parsley, and lemon juice
Makroud
Semolina cookie with filling
Maltaise sauce
classic sauce
Matelote
French freshwater fish stew
Matelote Sauce
Sauce typically used for French seafood stew
Mint sauce
sauce made of chopped mint
Mkheter
Algerian stew with chickpeas, meat, and spices
Mokh
North African dish of sheep brain and beef tongue
Mornay sauce
type of béchamel sauce including cheese
Mousseline sauce
classic sauce
Mushroom sauce
white or brown sauce with mushrooms
Muskellunge
species of fish
Mustard sauce
condiment made from various varieties of mustard seeds
Nantua sauce
French sauce
Nesselrode pudding
type of French ice cream dessert
Noisette sauce
classic sauce
Normande sauce
French sauce with velouté and fish stock
Northern bobwhite
species of bird
Orache
Leafy vegetable, popular in the Middle Ages, now rare
Orange sauce
condiment
Paloise sauce
Sauce made of clarified butter
Parsley sauce
cream sauce seasoned with parsley
Peanut
species of oilseed legume
Pear
Pome fruit, cultivated worldwide
Pelmeni
Russian dumplings
Pepper sauce
Peppery sauce in French cuisine
Pigeon
food; young domestic pigeon, typically under four weeks old
Pilaf
rice dish
Pithivier
Round, enclosed French pie
Plaice
common name for a group of flatfish
Plastron
shield for the ventral and dorsal parts of turtles, tortoises and terrapins
Plover
group of wading birds
Pogne de Romans
Enriched bread from Ardèche in southeastern France
Rolled anchovies à la Talleyrand
French dish of anchovies rolled with tuna, mayonnaise, and truffles
Sand partridge
species of bird
Sardelaise sauce
French sauce with egg yolk, cream, and truffles
Sauce gribiche
Cold egg sauce in French cuisine
Sea bream
family of fishes
See-see partridge
species of bird
Sferia
Algerian meatball
Shakshouka
dish of eggs poached in a sauce of tomatoes, chili peppers, onions
Shrimp sauce
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Sliced almond
Raw or blanched almond sliced very thin
Snail
edible snails
Soubise sauce
onion sauce based on béchamel
Soupe au vin sucré
French sweet soup with red wine
Sprat
common name for several kinds of forage fish
Squid
order of mollusks
Star anise
species of plant
Sterlet
Small sturgeon from the Caspian Sea
Strawberry
Bright red fruit grown worldwide
Strawberry sauce
Sweet sauce made with strawberries
Strudel
Central European layered pastry
Stuffed tomatoes
tomato dish
Sturgeon
family of fishes
Subric
Dated haute cuisine term for appetizer or hors d'oeuvre
Sucées
Pétits four made with candied fruit
Suédoise
In the "Swedish style", or a dessert of fruit in jelly
Sugar
sweet-tasting, water soluble carbohydrates
Sugar palm
Palm tree species, source of palm sugar
Suprême
Term for various French techniques
Suprême sauce
classic French sauce
Sweet woodruff
species of plant
Tamina
Algerian dessert of semolina, honey, and butter
Tarte Bourdaloue
French tart of poached pears on frangipane
Tournedos
Slice of beef filet mignon
Tournedos à l'algérienne
Tournedos with fried bread, tomatoes, and sweet potato
Tournedos à la béarnaise
Tournedos with small potatoes and Béarnaise
Tournedos à la bordelaise
Tournedos with poached marrow and parsley
Tournedos à la Clamart
Tournedos with artichoke heart, peas, and new potatoes
Tournedos à la périgourdine
Tournedos with fried bread, truffles, and Madeira
Tournedos Abrantès
Tournedos with eggplant and potatoes
Tournedos archiduc
French dish of tournedos with duchess potatoes, calf brain, and truffles
Tournedos chasseur
Tournedos with mushrooms and shallots
Tournedos Choron
Tournedos with bread and artichoke heart
Tournedos Helder
Tournedos with fried bread and tomato fondue in Bernaise
Tournedos Henri IV
Tournedos with artichoke heart and truffle
Tournedos Marguery
Tournedos with artichoke heart, truffles in cream sauce, and morels with comb's cocks and kidney
Tournedos Masséna
Haute cuisine dish of beef tournedos served on artichoke hearts with bone marrow
Tournedos Rossini
Tournedos with fried bread, foie gras, and truffles
Tournedos Saint-Germain
Tournedos with fried bread and pea purée
Tourtière
French-Canadian meat pie dish
Tragacanth
Gum derived from plants, used in Indian cooking and sugar sculpture
Turtle
Reptile with bony shell; also chocolate and caramel confection
Turtle Soup
soup or stew made from the flesh of the turtle
Velouté
Classic French sauce
Venetian sauce
classical French herb sauce used to accompany fish; consists of a velouté and fish fumet base, equal quantities of tarragon vinegar and white wine, reduced with chopped shallots and chervil
Water hawthorn
Aquatic plant from South Africa
Zingara sauce
Sauce with tomato, meats, tarragon, and acid