French to English Food Glossary - Patricia Wells

darphin: grated potatoes shaped into a cake.
dauphine: mashed potatoes mixed with cboux pastry, shaped into small balls and fried.
dauphinoise: a gratin of sliced potatoes, baked with milk and/or cream, garlic, cheese, and eggs.
duchesse: mashed potatoes with butter, egg yolks, and nutmeg, used for garnish.
en robe des champs, en robe de chambre: potatoes boiled or baked in their skin; potatoes in their
jackets.
frites: French fries.
gratinées: browned potatoes, often with cheese.
lyonnaise: potatoes sautéed with onions.
macaire: classic side dish of puréed potatoes shaped into small balls and fried or baked in a flat cake.
mousseline: potato purée enriched with butter, egg yolks, and whipped cream.
paillasson: fried pancake of grated potatoes.
pailles: potatoes cut into julienne strips, then fried.
Pont-Neuf: classic fries.
sarladaise: sliced potatoes cooked with goose fat and (optionally) truffles.
soufflées: small, thin slices of potatoes fried twice, causing them to inflate so they resemble little pillows.
sous la cèndre: baked under cinders in a fireplace.
vapeur: steamed or boiled potatoes.
Pommes en l'air: caramelized apple slices, usually served with boudin noir (blood sausage).
Pompe à l'huile, pompe de Noël: see Gibassier.
Pompe aux grattons: bread containing cracklings.
Pont l'Evêque: village in Normandy that gives its name to a very tender, fragrant square of cow's milk cheese.
Porc (carré de): pork (loin).
Porc (côte de): pork (chop).
Porcelet: young suckling pig.
Porchetta: young pig stuffed with offal, herbs, and garlic, and toasted; seen in charcuteries in Nice.
Porto (au): (with) port.
Portugaise: elongated, crinkle-shell oyster.
Pot-au-feu: traditional dish of beef simmered with vegetables, often served in two or mote courses; today chefs often
use it to mean fish poached in fish stock with vegetables.
Pot bouilli: another name for pot-au-feu.
Pot-de-crème: individual classic custard dessert, often chocolate.
Potage: soup.
Potée: traditional hearty meat soup, usually containing pork, cabbage, and potatoes.
Potimarron: see Citrouille.
Potiron: see Citrouille.
Potjevleisch: a mixed meat terrine, usually of veal, pork, and rabbit; specialty of the North.
Poularde: fatted hen.
Poule au pot: boiled stuffed chicken with vegetables; specialty of the city of Béarn in the southwest.
Poule d'Inde: turkey hen.
Poule faisane: female pheasant.
Poulet (rôti): chicken (roast).
Poulet basquaise: Basque-style chicken, with tomatoes and sweet peppers.
Poulet de Bresse: high-quality chicken raised on farms to exacting specifications, from the Rhône-Alpes.
Poulet de grain: corn-fed chicken.
Poulet fermier: free-range chicken.
Poulette: tiny chicken.s
Pouligny-Saint-Pierre: village in the Loire valley that gives its name to a goat's-milk cheese shaped like a truncated
pyramid with a mottled, grayish rind and a smooth-grained, ivory-white interior.
Poulpe: octopus.
Pounti: (also spelled pounty) a pork meat loaf that generally includes Swiss chard or spinach, eggs, milk, herbs,
onions, and prunes; specialty of the Auvergne.
Pousse-en-claire: Oysters that have been aged and fattened in claire, or oyster beds, for four to eight months.
Pousse-pierre: edible seaweed; also called sea beans.
Poussin: baby chicken.
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