Frenc Menu Terms, Soups, Meats, Fish, Eggs, Salads

Les Vins Rouges Art Print
Laliberte, Andrea
Buy at AllPosters.com


FRENCH MENU TERMS

SOUPS

bouillabaisse fish soup
consomme clear soup
potages (or) soupes soup
potage a la reine cream of chicken
soupe a l'oignon onion soup
potage au vermicelle noodle soup
potage aux lentilles lentil soup
potage portugais tomato soup
potage Saint-Germain pea soup
potage de Volaille chicken broth

MEATS

agneau lamb
ailerons chicken wings
aloyan sirloin
bifteck steak
boeuf beef
canard duck
caneton duckling
cerf venison
cervelles brains
charcuterie cold cuts
chateaubriand filet steak
coq au vin chicken in wine sauce
cotelette d'agneau lamb chop
dandonneau farci stuffed turkey
dinde turkey
foie liver
foie gras goose liver
gigot ragout de mouton leg of mutton stew
grenouille frog
jambon ham
lapin rabbit
mouton mutton
oie goose
pot au feu beef stew
poulet chicken
poussin squab chicken
ris de veau sweetbreads
rognons kidneys
rôti de roast
saueisse grille fried sausage
tournedos small filet steaks
veau veal
volaille poultry

FISH

aigrefin haddock
anguille eel
brochet pike
crevette shrimp
escargots snails
hareng herring
homard lobster
huitres oysters
maquereau mackerel
moule mussel
poissons fish
saumon fume smoked salmon
thon tuna
truite trout

EGGS

oeufs brouilles scrambled eggs
oeufs a la coque soft boiled eggs
oeufs durs hard boiled eggs
oeufs frits fried eggs
oeufs frits au jambon ham and eggs
oeufs poches poached eggs

SALADS

crudites vegetable salad
salade de eoneombres cucumber salad
salade de laitue lettuce salad
salade niçoise Greek salad
salade variee mixed salad

VEGETABLES

asperge asparagas
aubergines eggpant
choucroute sauerkraut
choux cabbage
cornichon pickle
epinards spinach
haricots verts green beans
legumes vegetables
navets turnips
petits pois green peas
pommes frites French fried patatoes
puree de pommes mashed potatoes
radis radish
riz rice

BEVERAGES, CONDIMENTS, AND OTHERS

beurre butter
biere beer
cafe coffee
citron lemon
cognac brandy
creme cream
croissants breakfast rolls
de I'eau water
jus d'orange orange juice
jus de tomates tomato juice
lait milk
moutarde mustard
patisserie pastry
petit pain a roll
poivre pepper
sel salt
sucre sugar
the tea
vin wine
vin blanc white wine
vin rouge re wine
vinaigre vinegar

DESSERTS

ananas pinepple
compotes de fruits stewed fruits
confitures jam omelette
creme a la vanille vanila custard
fraises strawberries
framboises raspberries
fromage a la creme creme cheese
fruits frais fresh fruit
gateau cake
glace a la vanille vanilla ice cream
macedoine de fruits fruit salad
omelette souffle
oranges oranges
pamplemousse grapefruit
petits fours tea cakes
raisins grapes
tartes pastries

BUTIERED: meuniere / au beurre
FRIED: frit
MEDIUM: a point
RARE: saignant
ROAST: rôti
STUFFED: farci
WELL DONE: bien cuit

Menu Translations The Big Surprise

Still Life With Blooming Red Tulips Art Print
Etienne, Nicole
Buy at AllPosters.com


Somehow, there are few words to describe the sinking feeling in the pit of your stomach caused by a Barcelona menu that lists "alcachofas, angulas y lletados can acelgas" as the choice you face for supper. Absent a translation of these exotic phrases, dinner becomes The Big Surprise. You stab blindly at the bill of fare, hope for the best, and usually end up with Octopus Soup or some similar delicacy.

Obviously, you'll need translations of European menus. They follow below, arranged for seven European languages in the same food groupings that you'd find on a menu: soups, meats, vegetables, desserts, and so forth. Pronunciations are omitted; in this area, it usually pays simply to point to what you want.

A preliminary warning: in using these lists, don't be intimidated by the seemingly large number of menu terms that you won't find listed in them. Your bewilderment results from the common practice in European restaurants of adorning menus with fanciful, but totally meaningless, adjectives. Thus, a simple "wienerschnitzel" (breaded veal cutlet) is rarely described as such in a Munich restaurant; it's called a "wienerschnitzel Münchner Art" (breaded veal cutlet Munich style), but at heart, it's a simple breaded veal cutlet. The same literary touches are of ten indulged in by American restaurants, whose menus offer "Shenandoah County Tomato Juice" or "Special Prime-Tested Kansas City Steaks." Just look for the basic root of the menu term, which is all you're getting, in any event. Bon Appetit!