French to English Food Glossary - Patricia Wells

Navette: little boat; small pastry boats.
Nèfle: medlar; also called Japanese loquat; tart fruit that resembles an apricot and taste like a mango.
Neufchâtel: white, creamy, delicate (and often heart-shaped) cow's-milk cheese, named for village in Normandy where
it is made.
Newburg: lobster preparation with Madeira, egg yolks, and cream.
Nivernaise, à la: in the style of Nevers; with carrots and onions.
Noilly: a vermouth-based sauce.
Noisette: hazelnut; also refers to small round piece (such as from a potato), generally the size of a hazelnut, lightly
browned in butter. Also, center cut of lamb chop. Also, dessert flavored with hazelnuts.
Noix: general term for nut; also, walnut. Also, nut-size, typically une noix de beurre, or lump of butter.
Non compris: see Service (non) compris.
Nonat: small river fish in Provence, usually fried. Also known as poutine.
Normande: in the style of Normandy; sauce of seafood, cream, and mushrooms. Also refers to fish or meat cooked
with apple cider or Calvados; or dessert with apples, usually served with cream.
Note: another word for addition, bill or tab.
Nougat: candy of roasted almonds, egg whites, and honey; specialty of Montélimar.
Nougat glacé: frozen dessert of whipped cream and candied fruit.
Nouilles: noodles.
Nouveau, nouvelle: new or young.
Nouveauté: a new offering
O
Oeuf: egg.
à la coque: soft-cooked egg.
brouillé: scrambled egg.
dur: hard-cooked egg.
en meurette: poached egg in red wine sauce.
mollet: egg simmered in water for 6 minutes.
poché: poached egg.
sauté à la poêle or oeuf sur le plat: fried egg.
Oeufs à la neige: eggs in the snow; sweetened whipped egg whites poached in milk and served with vanilla custard
sauce.
Offert: offered; free or given.
Oie: goose.
Oignon: onion.
Oiselle: sorrel.
Olive noire (verte): black olive (green olive).
Olives cassées: fresh green olives cured in a rich fennel-infused brine; specialty of Provence.
Olive de Nyons: wrinkled black olive, first olive in France to receive AOC. Also used for oil.
Omble (ombre) chevalier: lake fish, similar to salmon trout, with firm, flaky flesh varying from white to deep red.
Found in lakes in the Savoie.
Omelette norvegienne: French version of Baked Alaska; a concoction of sponge cake covered with ice cream and a
layer of sweetened, stiffly beaten egg whites, then browned quickly in the oven.
Onglet: cut similar to beef flank steak; also cut of beef sold as biftek and entrecôte, usually a tough cut, but better than
flank steak.
Oreille de porc: cooked pig's ear; served grilled, with a coating of egg and bread crumb.
Oreillette: thin, crisp rectangular dessert fritters, flavored with orange-flower water; specialty of Provence.
Orge (perlé): barley (pearl barley).
Orientale, à l': general name for vaguely Eastern dishes cooked with saffron, tomatoes, and sweet red peppers.
Origan: oregano.
Ortie: Nettle.
Oseille: sorrel.
Osso bucco à la niçoise: sautéed veal braised with tomatoes, garlic, onions, and orange zest; specialty of the
Mediterranean.
Ostréiculteur: Oyster grower.
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