Anglaise	sweet creamy vanilla custard sauce, light pouring
Aspic	savoury jelly
Barquette	boat shaped pastry case
Beignets	savoury or sweet fritters, often served warm
Bordelaise	sauce with red wine, beef marrow or bacon
Bouchée	small puff pastry case
Canapé	bitesize appetisers of various foods, served hot or cold on breads
Chantilly	lightly whipped cream flavoured with vanilla and sugar
Charlotte Rousse	Sponge or soft biscuit lined pudding with a sweet mousse filling
Chasseur	sauce with white wine, tarragon, mushrooms, shallots
Chaud-froid	a cream sauce set with aspic used to coat cold meats
Choux	an egg-based pastry, such as used in éclairs
Collops	a round slice of fish or meat
Compoté	stewed red fruits
Concasse	tomatoes cooked with shallot onions
Consommé	a clear soup
Crostini	a canapé base of melba toast
Croute	toasted rounds or squares of bread
Delice	a light mousse dessert with a sponge base
Duxelle	finely chopped mushrooms cooked with shallots
En croute	item wrapped in puff pastry
Endive	mixed seasonal salad leaves
Escalope	thin slice of meat or fish
Farci	savoury stuffing
Feuillette	puff pastry case
Fricassée	a white stew, meat or poultry cooked in the sauce
Gravadlax	fresh salmon cured with rock salt and dill
Hors d'oeuvre	appetising selection of salad, meat and fish
Julienne	cut into very fine strips
Jus	juices reduced and thickened into gravy
Noisette	a cut from a boned out loin of lamb
Paupiette	a stuffed and rolled strip of meat or fish
Pilaff	flavoursome savoury rice, baked off with onions and stock
Poussin	young chicken, tender and delicate flavour
Praline	caramelised almonds or hazelnuts blended to a light crumb
Réforme	classic rich reduced sauce made with a julienne of redcurrant, beetroot, egg, gherkin, funghi and tongue
Romanoff	a cream based dessert flavoured with fruit served in a glass
Sablée	shortbread biscuits sandwiched with a cream of flavoured mousse
Thermidor	sauce of English mustard, tarragon, shallots, cream and parmesan
Vert	coloured green with the use of parsley or spinach