Escoffier At Home

Archives: Glossary Terms

  • curaçoa

    Curaçoa – archaic form of curaçao, an orange flavored liqueur used in cocktails.

  • demi-glace

    demi-glace (“DEHM-ee glahs”) A reduced wine-based sauce for meats and poultry. FYI, ‘reduction’ is a method of simmering liquid to evaporate the water to produce a concentrated, more flavorful sauce. It does not mean pouring out half the liquid from your pan.

  • digestif

    digestif (“dee-jes-TEEF”) An alcoholic beverage served after a meal, to aid digestion. With coffee added it is called pousse-café.

  • du jour

    du jour (“doo ZHOOR”, “dy ZHOOR”) You see this phrase a lot on menus. It literally means ‘of the day’ and refers to the day’s specials, like ‘soup du jour’ (soup of the day).

  • eau sucré

    eau sucré (literally ‘sugar water’) – a lightly sweetened water enjoyed in times before the modern carbonated soft drink was popularized.

  • flambé

    flambé (“flahm-BEH”) When alcohol is added to a hot pan to create a burst of flames.

  • foie gras

    foie gras (“fwah GRAH”) The enlarged liver of an over-fed goose.

  • haute cuisine

    haute cuisine (“oaht kwee-ZEEN”) Literally ‘high cooking.’ Upscale gastronomy involving elaborate preparation and presentation, usually found in gourmet, luxury establishments.

  • hors d’oeuvre

    hors d’oeuvre (“awr DURV”) In English, we call these appetizers. The French word — most commonly (and incorrectly) written in America as hor d’oeuvres or hors d’oeuvres — is technically already plural.

  • loaf sugar

    loaf sugar

    In 18th century, and up until the late 19th century, sugar was supplied in bullet-shaped brick form — or loaves — like a much larger version of today’s sugar cube. It had to be broken up and ground into a usable form with mortar and pestle. We now have refined sugar in regular granulated, fine, superfine and powdered forms.

    In Escoffier recipes calling for loaf sugar, use regular granulated sugar. For recipes calling for caster sugar, use fine or superfine.