French to English Food Glossary - Patricia Wells

Poutargue, boutargue: salted, pressed, and flattened mullet roe, generally spread on toast as an appetizer; specialty of
Provence and the Mediterranean.
Poutine: see Nonat.
Praire: small clam.
Pralin: ground caramelized almonds.
Praline: caramelized almonds.
Pré-salé (agneau de): delicately salted lamb raised on the salt marshes of Normandy and the Atlantic coast.
Presskoph: pork headcheese, often served with vinaigrette; specialty of Alsace.
Primeur(r): refers to early fresh fruits and vegetables, also to new wine.
Printanière: garnish of a variety of spring vegetables cut into dice or balls.
Prix fixe: fixed-price menu.
Prix net: service included.
Profiterole(s): classic chou pastry dessert, usually puffs of pastry filled with vanilla ice cream and topped with hot
chocolate sauce.
Provençale: in the style of Provence; usually includes garlic, tomatoes, and/or olive oil.
Prune (d'ente): fresh plum; (variety of plum grown in the famed Agen region of the southwest).
Pruneau: prune.
Puits d'amour: wells of love; classic small pastry crowns filled with pastry cream.
Q
Quasi (de veau): standing rump (of veal).
Quatre épices: spice blend of ground ginger, nutmeg, white pepper, and cloves.
Quatre-quarts: four quarters; pound cake made with equal weights of eggs, flour, butter, and sugar.
Quenelle: dumpling, usually of veal, fish, or poultry.
Quetsche: small purple Damson plum.
Queue (de boeuf): tail (of beef;oxtail).
Quiche lorraine: savory custard tart made with bacon, eggs, and cream.
R
Râble de lièvre (lapin): saddle of hare (rabbit).
Raclette: rustic dish, from Switzerland and the Savoie, of melted cheese served with boiled potatoes, tiny pickled
cucumbers, and onions; also, the cheese used in the dish.
Radis: small red radish.
Radis noir: large black radish, often served with cream, as a salad.
Rafraîchi: cool, chilled, or fresh.
Ragoût: stew; usually of meat.
Raie (bouclée): skate or ray, found in the English Channel, Atlantic, and Mediterranean.
Raifort: horseradish.
Raisin: grape; raisin.
de Corinthe: currant.
de Smyrne: sultana.
sec: raisin.
Raïto: red wine sauce that generally includes onions, tomatoes, garlic, herbs, olives, and capers, usually served warm
over grilled fish; specialty of Provence.
Ramequin: small individual casserole. Also, a small tart. Also, a small goat's-milk cheese from the Bugey, an area in
the northern Rhône valley.
Ramier: wood or wild pigeon.
Râpé: grated or shredded.
Rascasse: gurnard, or scorpion fish in the rockfish family; an essential ingredient of bouillabaisse, the fish stew of the
Mediterranean.
Ratafia: liqueur made by infusing nut or fruit in brandy.
Ratatouille: a cooked dish of eggplant, zucchini, onions, tomatoes, peppers, garlic, and olive oil, served hot or cold;
specialty of Provence.
Ratte: small, bite-size potatoes, often used for purées.
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