Canard à l'orange: Canard a l'orange is a French culinary term which means a duck cooked in a sauce . . . Read More

A la Bercy: a la Bercy French term that means "in the style of Bercy", it refers to garnish for entrecôte . . . Read More

Bearnaise sauce is a classic French sauce made with a reduction of vinegar, white wine, tarragon, black . . . Read More

Jus lie is a French cooking term for a thickened gravy. "Jus" or "jus lie" is a term used in French cuisine . . . Read More

Agneau en Fricassée à la Poulette refers to a French dish made of minced or ground lamb that is served . . . Read More

A la mode: a la mode is a term that generally refers to ice cream that is served on top of pie or cake, . . . Read More

Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture . . . Read More

Carameliser is a French term which means to caramelize, to coat a mold with cooked sugar, to cook sugar . . . Read More

Boeuf a la provencale refers to a French dish of diced boiled beef sauteed in butter with chopped onions . . . Read More

Oignon pique is a French culinary term which literally means pricked onion. It is done by pricking the . . . Read More