French to English Food Glossary - Patricia Wells

Panisse: a thick fried pancake of chickpea flour, served as accompaniment to meat; specialty of Provence.
Pannequet: rolled crêpe, filled and/or covered with sweet or savory mixture.
Panoufle: Generally discarded belly flap from saddle of lamb, veal, and beef; sometimes grilled.
Pantin: small pork pastry.
Papeton: eggplant, fried, puréed, and cooked in a ring mold; specialty of Provence.
Papillon: butterfly; small crinkle-shelled creuse oyster from the Atlantic coast.
Papillote, en: cooked in parchment paper or foil wrapping.
Paquet (en): (in) a package or parcel.
Parfait: a dessert mousse; also, mousse-like mixture of chicken, duck, or goose liver.
Parfum: flavor.
Paris-Brest, gâteau: classic, large, crown-shaped choux pastry filled with praline butter cream and topped with
chopped almonds.
Parisienne, à la: varied vegetable garnish which generally includes potato balls that have been fried and tossed in a
meat glaze.
Parmentier: dish with potatoes.
Passe Crassane: flavorful variety of winter pear.
Passe-Pierre: edible seaweed.
Pastèque: watermelon.
Pastis: anise-flavored alcohol that becomes cloudy when water is added (the most famous brands are Pernod and
Ricard). Also, name for tourtière, the flaky prune pastry from the southwest.
Pastiza: see gâteau basque.
Pata Négra (jambon): Prized ham from Spain, literally black feet.
Patagos: clam.
Pâte: pastry or dough.
brisée: pie pastry
d'amande: almond paste.
sablée: sweeter, richer, and more crumbly pie dough than pâte sucrée, sometimes leavened.
sucrée: sweet pie pastry.
Pâté: minced meat that is molded, spiced, baked, and served hot or cold.
Pâtes (fraîches): pasta (fresh).
Patte blanche: small crayfish no larger than 2 1/2 ounces (75 g).
Patte rouge: large crayfish.
Pauchouse, pochouse: stew of river fish that generally includes tanche (tench), perche (perch), brochet (pike), and
anguille (eel); specialty of Burgundy
Paupiette: slice of meat or fish, filled, rolled, then wrapped; served warm.
Pavé: paving stone; usually a thick slice of boned beef or calf's liver. Also, a kind of pastry.
Pavé d'Auge: thick, ochre colored square of cow's-milk cheese that comes from the Auge area of Normandy.
Pavot (graine de): poppy (seed).
Paysan(ne) (à la): country style; (garnish of carrots, turnips, onions, celery and bacon).
Peau: skin.
Pèbre d'ail: see Poivre d'âne.
Pêche: peach. Also, fishing.
Pêche Alexandra: cold dessert of poached peaches with ice cream and puréed strawberries.
Pêche Melba: poached peach with vanilla ice cream and raspberry sauce.
Pêcheur: fisherman; usually refers to fish preparations.
Pélandron: see haricot gris.
Pélardon: small flat, dried, pungent disc of goat's milk cheese; specialty of the Languedoc.
Pèlerine: another name for scallop or coquille Saint-Jacques.
Péptie (au chocolat): nugget; (chocolate chip).
Pequillo: small red Spanish pepper, usually stuffed with salt cod purée.
Perce-pierre: samphire, edible seaweed.
Perche: perch.
Perdreau: young partridge.
Perdrix: partridge.
Périgourdine, à la, or Périgueux: sauce, usually with truffles and foie gras, named for the Périgord in southwestern
France.
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