Glossary P
Pommeraie is the French word for "apple orchard". A lot of small family fruits (apple) orchards can be found all over France. particularly the Normandie. In Normandie, apple brandy is popular. The most famous is Calvados. Pommeau is an apéritif produced by blending unfermented cider and apple brandy. Apples are also used in cooking, like Moules à la normande (mussels cooked with apples and cream), Bourdelots (apples baked in pastry), and almost all the families have their own version of apple tart - a classic pastry dish from Normandie is called Norman Tart, a pastry-based variant of the apple tart.
Pommes Dauphine or crispy potato puffs refer to a French potato dish made with butter, egg yolk, choux pastry; plated with meat or game. They are croquettes made by combining potato purée with choux pastry which are formed into balls, rolled in breadcrumbs and deep-fried.
Choux pastry is a cream-puff pastry dough.
Dauphine is pronounced "doh-feen".
Pommes Rot/Weiß also called Pommes Bahnschranke refer to potato fries or pommes frittes with ketchup and mayonnaise. Rot (red) represents the Catsup and Weiß or Weiss represents the Mayonnaise
Pommes Ro/Weß literally means potato chips red/white or potato chips "level crossing barrier" (Bahnschranke) because of the way the barrier is painted red and white