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Damier: "checkerboard"; arrangement
of vegetables or other ingredients in alternating colors
like a checkerboard; also, a cake with such a pattern
of light and dark pieces.
Darne: a rectangular portion of fish filet; also a fish
steak, usually of salmon.
Dariole: truncated cone or oval-shaped baking mold.
Dartois: puff pastry rectangles layered with an almond
cream filling as a dessert, or stuffed with meat or
fish as an hors-d'oeuvre.
Datte (de mer): date (date-shaped prized wild Mediterranean
mussel).
Daube: a stew, usually of beef lamb, or mutton, with
red wine, onions, and/or tomatoes; specialty of many
regions, particularly Provençe and the Atlantic
coast.
Dauphin: cow's-milk cheese shaped like a dauphin, or
dolphin; from the North.
Daurade: sea bream, similar to porgy, the most prized
of a group of ocean fish known as dorade.
Décaféiné or déca: decaffeinated
coffee.
Décortiqué(e): shelled or peeled.
Dégustation: tasting or sampling.
Déjeuner: lunch.
Demi: half; also, an 8-ounce (250 ml) glass of beer;
also, a half-bottle of wine.
Demi-deuil: "in half mourning"; poached (usually
chicken) with sliced truffles inserted under the skin;
also, sweetbreads with a truffled white sauce.
Demi-glace: concentrated beef-based sauce lightened
with consommé, or a lighter brown sauce.
Demi-sec: usually refers to goat cheese that is in the
intermediate aging stage between one extreme of soft
and fresh and the other extreme of hard and aged.
Demi-sel (buerre): lightly salted (butter).
Demi-tasse: small cup; after-dinner coffee cup.
Demoiselle de canard: marinated raw duck tenderloin;
also called mignon de canard.
Demoiselles de Cherbourg: small lobsters from the town
of Cherbourg in Normandy, cooked in a court-bouillon
and served in cooking juices. Also, restaurant name
for Breton lobsters weighing 300 to 400 grams (10 to
13 ounces).
Dentelle: "lace"; a portion of meat or fish
so thinly sliced as to suggest a resemblance. Also,
large lace-thin sweet crêpe.
Dent, denté: one of a generic group of Mediterranean
fish known as dorade, similar to porgy.
Dents-de-lion: dandelion salad green; also called pissenlit.
Dés: diced pieces.
Désossé: boned.
Diable: "devil"; method of preparing poultry
with a peppery sauce, often mustard-based. Also, a round
pottery casserole.
Dieppoise: Dieppe style; usually white wine, mussels,
shrimp, mushrooms, and cream.
Digestif: general term for spirits served after dinner;
such as Armagnac, Cognac, marc, eau-de-vie.
Dijonnaise: Dijon style; usually with mustard.
Dinde: turkey hen.
Dindon(neau): turkey (young turkey).
Dîner: dinner; to dine.
Diot: pork sausage cooked in wine, often served with
a potato gratin; specialty of the Savoie.
Discrétion, à: on menus usually refers
to wine, which may be consumed--without limit--at the
customer's discretion.
Dodine: cold stuffed boned poultry.
Dorade: generic name for group of ocean fish, the most
prized of which is daurade, similar to porgy.
Doré: browned until golden.
Dos: back; also the meatiest portion of fish.
Doucette: see Mâche.
Douceur: sweet or dessert.
Douillon, duillon: a whole pear wrapped and cooked in
pastry; specialty of Normandy.
Doux, douce: sweet.
Doyenné de Comice: a variety of pear.
Dugléré: white flour-based sauce with
shallots, white wine, tomatoes, and parsley.
Dur (oeuf): hard (hard-cooked egg).
Duxelles: minced mushrooms and shallots sautéed
in butter, then mixed with cream.
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