Paillard refers to a slice or piece of meat (chicken, veal, beef) that has been pounded very thinly or . . . Read More

Paillarde is a French culinary term which means a lightly pounded until thin or flattened cut of meat . . . Read More

A la frascati: a la frascati is a French term that refers to a garnish for meat dishes that consists . . . Read More

Roulade is a French term which means a rolled and filled slice of meat, usually braised in stock or wine, . . . Read More

À blanc: à blanc pronounced "ah blahnk" is a French term which means to cook without browning. It also . . . Read More

Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground . . . Read More

Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More

Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More

Aiguillette is a French term which refers to a long, thin sliver of the choicest, most tender meat from . . . Read More

Abaisee is the French term for a sheet of puff pastry which is rolled very thinly. It refers to a thin . . . Read More