Creative Gourmet Inc.
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902 - 817 - 2433
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Menu Glossary

Clients rave about this menu glossary
that our Chef put together. 

It answers the questions
of unfamiliar menu terms.
 
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Menu Glossary of Terms

Artichoke



Au Gratin

Beurre Blanc

Brie

Celery Root 


Chickory  

Confit



Court Bouillon

Cumberland Sauce

Demi Glace

Duxelle


Endive


Escarole

Fricassee

Frittata

Gremolata

Prosciutto

Ratatouille


Ragout

Risotto


Roulade

Saffron


Spaetzle


Stilton Cheese

Hearts, bud of large plant from thistle family, tough petal shaped  leaves, remove and dip in butter or sauce, draw base of leaf through your  teeth to remove soft portion. Discard prickly choke and meaty button can be  eaten. 

Topped with cheese or breadcrumbs with butter and baked browned till  crispy. 

Shallot white wine reduction, cold butter whisk till thick and  smooth, classic French sauce. 

Whole or skim milk, unripened cheese

Celeriac, root of special celery grown only for its root, cross  between strong celery and parsley, sept to may. 
 
Curly Endive
      
Usually pork, goose or duck, salted then cooked slowly in its own  rendered fat, after cooking can store in its fat
covered in fridge up to 6  months. 
     
Broth with mirepoix, bouquet garni, wine, lemon juice, poaching  liquid    
    
Red currant jelly, port, orange and lemon zest. 

Espagnole and stock reduced by ½ with Madiera or Sherry or wine. 

Finely chopped mushroom, shallots, herbs slowly cooked in butter
until forms a paste. 

Cigar shaped yellow, slight bitter, grows in complete darkness to  prevent green, peak from Nov-April

Milder then endive and chicory, Peak June to October

Thick chunky stew sautéed in butter

Italian omelette, not folded and mixed with egg, cooked slowly over  low heat

Minced parsley, lemon peel and garlic sprinkled on osso bucco. 

Ham leg seasoned salt cured and air dried, sliced very see through  thin,. 

French region Provence, eggplant, tomatoes, onions, bell peppers,  zucchini, garlic, herbs, simmered in olive oil. 
 
Thick rich flavoured stew

Arborio rice, hot stock incorporating, 1/2C at a time, till rich and  creamy and but rice is still firm to tooth

Thin slice of meat rolled around stuffing, browned and braised. 

Yellow orange stigma of a small purple crocus, each flower only 3 stigmas,  picked by hand and dried.

Tiny noodles or dumplings, flour, egg milk, forced through colander or pipe bag, add to soup, sautéed and flavoured.  
  
Whole cows milk, 4-6 months to ripen, poke holes to encourage penicillin growth,  mellow cheddar like quality pungency of blue cheese, slightly crumbly.
 
   

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