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Definitions (70)

1

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emincer


To slice thinly or to cut into small pieces.
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2

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le troncon


A steak of large flat fish cut with the bone, after the fish has been cut in half lengthways.
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3

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au bleu

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4

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bien cuit


Well cooked.
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5

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brunoise


Small neat dice.
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6

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le supreme


Most delecate fillet cut, especially of chicken and fish.
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a la carte


Dishes on a menu prepared to order and individually priced.
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anglaise


Beaten egg with oil and seasoning.
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au gratin


Sprinkled with breadcrumbs and/or cheese and browned.
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le bain-marie


a. A container for keeping foods hot without burning. b. A shallow pan of water for cooking foods in the oven without them burning or boiling. c. A deep narrow container for storing hot soup, sauces and gravies.
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