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Carp Fishing in France
French Menu Terms
There is little doubt that French cuisine is amongst the finest in the world. However, sometimes a French menu can be a bit confusing.
It's easy to confuse tourteau (crab) with tortue (turtle) or ail (garlic) with alie (a poultry wing). So to avoid too much confusion, we've put together a few terms that you might want to check up on before you give your order.
Abat(s) - offal.
Abati(s) - giblet(s) of poultry or game foul.
Achatine - land snail.
Amourette(s) - spinal bone marrow of calf or ox.
Anguille - eel.
Baille - 'titbit', dish combining various offal.
Bigorneau - periwinkle, tiny sea snail.
Bouilliture - eel stew with red wine and prunes.
Bulot - large sea snail or whelk, also called buccin.
Cargolade - a copious mixed grill of snails, lamb, pork sausage, and sometimes blood sausage cooked over vine clippings.
Cervelle(s) - brain(s), of calf or lamb.
Civet de tripes d'oies - a stew of goose innards, shallots, and garlic, cooked in wine vinegar and thickened with goose blood.
Coeur - heart.
Colère, en - 'in anger'; when, in the presentation of fish, its tail is inserted into its mouth to make it appear 'angry'.
Cornichon - gherkin, tiny bitter cucumber pickle.
Demoiselle de canard - marinated raw duck tenderloin; not to be confused with Demoiselles de Cherbourg - small lobsters cooked in court bouillon and served in their cooking juices.
Dodine - cold, stuffed poultry which has already been boned.
Ecornet - small illex squid, also known as calamar.
Escargot petit-gris - small land snail.
Foie de veau - calf's liver.
Foie gras d'oie (de canard) - liver of fattened goose(duck).
Foudjou - strong smelling goat's cheese blending pepper, garlic, salt and brand with fresh and aged grated cheese.
Frémi - literally meaning 'trembling' and often applied to barely cooked oysters.
Fritons - coarse pork rillettes or minced spread which includes organ meats.
Fritot - small organ meat fritter.
Gésier - gizzard
Gibelotte - fricassee of rabbit in red or white wine.
Goret - young pig.
Gousse d'ail - clove of garlic.
Gras - fatty.
Hareng - herring, "...baltique" - marinated; "...bouffi" - salted; "..pec" - freshly salted; "saur" - smoked.
Hure de porc - head of pig.
Langouste - clawless spiny lobster or rock lobster; sometimes called crawfish and, mistakenly, crayfish.
Langoustine - clawed crustacean, smaller than langouste with very delicate meat. Known in British waters as Dublin Bay prawn.
Langue (de chat) - "cat's tongue"; thin, narrow, delicate biscuit (often served with sorbet or ice cream).
Magret de canard - breast of fattened duck.
Mi-cru - half raw.
Mi-cuit - half cooked.
Museau de porc - snout of pork, vinegared.
Non compris - service charge has not been included on listed menu prices; however, check the bill - it's not unusual to find that it's been added anyway.
Oreille de porc - cooked pigs ear, served grilled, with a coating of egg and breadcrumbs.
Perce-pierre - samphire, edible seaweed.
Piech - poached veal brisket stuffed with vegetables and herbs.
Pied de cheval - "horses foot"; giant Atlantic coast oyster.
Porchetta - young pig stuffed with offal, herbs and garlic and roasted.
Poulpe - octopus.
Ris d'agneau (de veau) - lamb (veal) sweetbreads.
Rognonnade - veal loin with kidneys attached.
Salicorne - edible seaweed.
Sangue - Corsican black pudding, usually with grapes or herbs.
Tapenade - a blend of black olives, anchovies, capers, olive oil and lemon juice.
Tripoux - mutton tripe.
Vessie, en - cooked in a pig's bladder (usually chicken)