French to English Food Glossary - Patricia Wells

Roussette: dogfish, also called salmonette because of its pinkish skin, found on the Atlantic coast. Good when very
fresh.
Roux: sauce base or thickening of flour and butter.
Rove: breed of goat; also small round of Provencal soft goat's cheese, fragrant with wild herbs.
Royale, à la: royal-style; rich classic preparation, usually with truffles and a cream sauce.
Rumsteck: rump steak.
Russe, salade à la: cold mixed salad of peas and diced carrots and turnips in mayonnaise.
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Sabayon, zabaglione: frothy sweet sauce of egg yolks, sugar, wine, and flavoring that is whipped while being cooked
in a water bath.
Sabodet: strong, earthy pork sausage of pig's head and skin, served hot; specialty of Lyon.
Safran: saffron.
Saignant(e): cooked rare, for meat, usually beef.
Saindoux: lard or pork fat.
Saint-Germain: with peas.
Saint-Hubert: poivrade sauce with chestnuts and bacon added.
Saint Jacques, coquille: sea scallop.
Saint-Marcellin: small flat disc of cow's-milk cheese (once made of goat's milk) made in dairies in the Isère, outside
Lyon. The best is well aged and runny. Found in Paris, the Lyons area, and northern Provence.
Saint-Nectaire: village in the Auvergne that gives its name to a supple, thick disc of cow's-milk cheese with a mottled
gray rind.
Saint-Pierre: John Dory, a prized mild, flat, white ocean fish. Known as soleil and Jean Doré in the North, and poule
de mer along the Atlantic coast.
Saint-Vincent: moist, buttery, thick cylinder of cow's-milk cheese from Burgundy with a rust-colored rind; similar to
Epoisses, but aged a bit longer, therefore stronger.
Sainte-Maure: village in the Loire valley that gives its name to a soft, elongated cylinder of goat's-milk cheese with a
distinctive straw in the middle and a mottled, natural blue rind.
Salade: salad; also, a head of lettuce.
Salade folle: mixed salad, usually including green beans and foie gras.
Salade lyonnaise: green salad with cubed bacon and soft-cooked eggs, often served with herring and anchovies, and/or
sheep's feet and chicken livers; specialty of Lyon; also called saladier lyonnais.
Salade niçoise: salad with many variations, but usually with tomatoes, green beans, anchovies, tuna, potatoes, black
olives, capers, and artichokes.
Salade panachée: mixed salad.
Salade russe: mixed diced vegetables in mayonnaise.
Salade verte: green salad.
Saladier (lyonnais): see Salade lyonnaise.
Salé: salted.
Salers: Cantal-type cheese, made in rustic cheese-making houses only when the cows are in the Auvergne's mountain
pastures, from May to September.
Salicorne: edible seaweed, sea string bean; often pickled and served as a condiment.
Salmis: classic preparation of roasted game birds or poultry, with sauce made from the pressed carcass.
Salpicon: diced vegetables, meat, and/or fish in a sauce, used as a stuffing, garnish, or spread.
Salsifis: salsify, oyster plant.
Sandre: pickerel, perch-like river fish, found in the Saône and Rhine.
Sang: blood.
Sanglier: wild boar.
Sangue: Corsican black pudding usually with grapes or herbs.
Sanguine: blood orange, so named for its red juice.
Sansonnet: Starling or thrush.
Sar, sargue: blacktail, a tiny flat fish of the sea bream family best grilled or baked.
Sarcelle: teal, a species of wild duck.
Sardine: small sardine. Large sardines are called pilchards. Found year-round in the Mediterranean, from May to
October in the Atlantic.
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