French to English Food Glossary - Patricia Wells

Kougelhoph, hougelhof, kouglof, kugelhoph: sweet crown-shaped yeast cake, with almonds and raisins; specialty of
Alsace.
Kouigh-amann: sweet, buttery pastry from Brittany.
Kummel: caraway seed liqueur
L
Lactaire: the edible lactaire pallidus mushroom, also called sanguine. Apricot-colored, with red, blood colored juices
when raw.
Laguiole: Cantal cheese from the area around the village of Laguiole, in southern Auvergne, still made in rustic huts.
Lait: milk.
demi-écremé: semi-skimmed milk.
écremé: skimmed milk.
entier: whole milk.
ribot: from Brittany, buttermilk, served with crêpes.
stérilizé: milk heated to a higher temperature than pasteurized milk, so that it stays fresh for several weeks.
Laitance: soft roe (often of herring), or eggs.
Laitier: made of or with milk; also denotes a commercially made product as opposed to fermier, meaning farm made.
Laitue: lettuce.
Lamelle: very thin strip.
Lamproie (à la bordelaise): lamprey eel, ocean fish that swim into rivers along the Atlantic in springtime (hearty stew
of lamprey eel and leeks in red wine).
Lançon: tiny fish, served fried.
Landaise, à la: from the Landes in southwestern France; classically a garnish of garlic, pine nuts, and goose fat.
Langouste: clawless spiny lobster or rock lobster; sometimes called crawfish, and mistakenly crayfish.
Langoustine: clawed crustacean, smaller than either homard or langouste, with very delicate meat. Known in British
waters as Dublin Bay prawn.
Langres: supple, tangy cylindrical cow's-milk cheese with a rust-colored rind; named for village in Champagne.
Langue (de chat): tongue (cat's tongue; thin, narrow, delicate cookie often served with sherbet or ice).
Languedocienne: garnish, usually of tomatoes, eggplant, and wild cèpe mushrooms.
Lapereau: young rabhit.
Lapin: rabbit.
Lapin de garenne: wild rabbit.
Lard: bacon.
Larder: to thread meat, fish, or liver with strips of fat for added moisture.
Lardon: cube of bacon.
Larme: teardrop; a very small portion of liquid.
Laurier: bay laurel or bay leaf.
Lavaret: lake fish of the Savoie, similar to salmon.
Léger (légère): light.
Légume: vegetable.
Lentilles (de Puy): lentils (prized green lentils from the village of Puy in the Auvergne).
Lieu jaune: green pollack, in the cod family a pleasant, inexpensive small yellow fish; often sold under name colin;
found in the Atlantic.
Lieu noir: pollack, also called black cod; in the cod family a pleasant, inexpensive fish found in the English Channel
and the Atlantic.
Lièvre (à la royale): hare (cooked with red wine, shallots, onions, and cinnamon, then rolled and stuffed with foie gras
and truffles).
Limaces à la suçarelle: snails cooked with onions, garlic, tomatoes, and sausage; specialty of Provence.
Limaçon: land snail.
Limande: lemon sole, also called dab or sand dab, not as firm or prized as sole, found in the English Channel, the
Atlantic, and, rarely, in the Mediterranean.
Lingot: type of kidney-shaped dry white bean.
Lisette: small maquereau, or mackerel.
Livarot: village in Normandy that gives its name to an elastic and pungent thick disc of cow's-milk cheese with
reddish golden stripes around the edge.
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