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French Cuisine; French Specialities

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31 cards

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Section 1

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Vichyssoise

Front

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French Languages

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Last updated

6 years ago

Date created

Mar 1, 2020

Cards (31)

Section 1

(31 cards)

Vichyssoise

Front

Cold potato and leek soup

Back

Canard à l'orange

Front

Duck glazed with orange sauce

Back

Crème caramel

Front

Vanilla custard with caramel sauce

Back

Au gratin

Front

with cheese topping or in cheese sauce

Back

Soupe à l'oignon

Front

French onion soup

Back

Pot-Au-feu

Front

Home-cooked stew with chunks of beef, bone with marrow, cooked in a broth and many vegetables.

Back

Coq au vin

Front

Chicken cooked in a red wine sauce, pearl onions and mushrooms

Back

Mousse au chocolat

Front

Dark chocolate dessert into which eggs, cream and sometimes Cognac are folded in to a mousse

Back

Salade Niçoise

Front

Salad typical of the Provence region, made with lettuce, onion, black olives, tuna, anchovy, and hard boiled eggs

Back

Gigot d'agneau

Front

Leg of lamb, usually served rare or medium rare

Back

Lapin à la moutarde

Front

Rabbit cooked in a mustard and white wine sauce

Back

Couscous

Front

a North African specialty made with semolina wheat, lamb, and vegetables served with a spicy sauce popular in France

Back

Au jus

Front

natural juice from meat served with the food

Back

Crêpes Suzette

Front

Orange-flavored crêpes set alight at customer's table in a restaurant or on the stove top

Back

Ratatouille

Front

made with vegetables ( eggplants, zucchini, red peppers) fried in a tomato sauce and onions

Back

Bisque

Front

Smooth and creamy French soup bisque

Back

Roux

Front

flour & butter mixture; basis of many sauces

Back

Choucroute

Front

Alsace-Lorraine specialty make with sauerkraut and sausages served with potatoes

Back

Filet mignon

Front

an especially tender cut of beef

Back

Cassoulet

Front

Dish from the southwest of France made with duck, sausage, pork and white beans

Back

Tarte Tatin

Front

Apple pie served with crème chantilly (whipped cream). Named after the two Tatin sisters who ran a restaurant in Orléans in the 19th century

Back

escargots

Front

Snails, usually served with garlic butter (Petits Gris or Escargots de Bourgogne)

Back

Boeuf Bourguignon

Front

Beef stew cooked in red wine, with mushrooms, onions and peas

Back

Crème brûlée

Front

Creamy custard with a caramelized top crust.

Back

Foie gras

Front

Fattened duck or goose liver, a specialty of the southwest of France; often spread on French bread

Back

Bouillabaisse

Front

Fish soup made with whole fish, mussels, tomatoes, served with bread, popular in the south of France

Back

Haute Cuisine

Front

with rich, heavy ingredients; emphasis is on presentation

Back

Petit Four

Front

Small, individual decorated layer cake

Back

Quiche Lorraine

Front

A regional pie from Lorraine, made with eggs, bacon, cream and grated cheese

Back

Vinaigrette

Front

a vinegar and oil dressing

Back

Poulet rôti, poulet-frites

Front

Roast chicken

Back