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| Devantiere | ■■■ |
Devantiere refers to the women's riding attire which is split at the back, common to the seventeenth . . . Read More | |
| Puce | ■■■ |
Puce refers to the color described as dark reda sort of reddish-purplea deep red to dark grayish purpleand . . . Read More | |
| A la Bercy | ■■■ |
A la Bercy: a la Bercy French term that means "in the style of Bercy", it refers to garnish for entrecôte . . . Read More | |
| A la grecque | ■■■ |
A la grecque is a French term literally means ""in the Greek style" . It refers to vegetables stewed . . . Read More | |
| A la Vapeur | ■■■ |
A la Vapeur: a la Vapeur is a French term which means steamed Example is pommes de terre vapeur , a dish . . . Read More | |
| Abats | ■■■ |
Abats is a French term which means offal. It refers to internal organs of butchered animals sold mainly . . . Read More | |
| Abattis | ■■■ |
Abattis is a French term which means offal the edible internal organs, such as kidneys, liver, heart, . . . Read More | |
| Entree | ■■■ |
Entree is a French term which means the main dish of a meal. It is used to be referred to as the dishes . . . Read More | |
| Gratiner | ■■■ |
Gratiner is a French word which means to sprinkle the surface of a cooked food with bread crumbs and . . . Read More | |
| Canard à l'orange | ■■■ |
Canard à l'orange: Canard a l'orange is a French culinary term which means a duck cooked in a sauce . . . Read More | |