A glossary of common French cooking terms used within this website.
abats
abats – in butchery, the offal, or heads, hearts, livers, kidneys, feet, etc.
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amourettes
The spinal marrow of an ox or calf.
read moreamuse-bouche
A small bite served at the start of a meal, usually with the chef’s compliments.
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A small alcoholic beverage or cocktail, served before a meal, to stimulate the appetite. From the Latin verb aperire, which means ‘to open.’
read morebaba-mould
Baba-mould – a kind of small, deep cylindrical mould, slightly wider at the top than at the bottom.
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