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Hachis: minced or chopped meat or fish
preparation.
Haddock: small fresh cod that have been salted and smoked.
Hareng: herring, found in the Atlantic, the English
Channel (the best between Dunkerque and Fécamp),
and the mouth of the Gironde river.
Hareng à l'huile: herring cured in oil, usually
served with a salad of warm sliced potatoes.
Hareng baltique, bismark: marinated herring.
Hareng bouffi: herring that is salted, then smoked.
Hareng pec: freshly salted young herring.
Hareng roll-mop: marinated herring rolled around a small
pickle.
Hareng saur: smoked herring.
Haricot: bean.
beurre: yellow bean.
blancs (à la Bretonne): white beans, usually
dried; (white beans in a sauce of onions, tomatoes,
garlic, and herbs).
de mouton: stew of mutton and white beans (also called
halicots).
gris: green string bean mottled with purplish black;
also called pélandron: a specialty of the Côte-d'Azur.
rouge: red kidney bean; also, preparation of red beans
in red wine.
sec: dried bean.
vert: green bean, usually fresh.
Hâtelet, attelet: decorative skewer; currently
used to mean meat or fish cooked on a skewer.
Herbes de Provence: mixture of thyme, rosemary, summer
savory, and bay leaf, often dried and blended.
Hirondelle: swallow.
Hochepot: a thick stew, usually of oxtail; specialty
of Flanders, in the north.
Hollandaise: sauce of butter, egg yolks, and lemon juice.
Homard (à l'Amoricaine, à l'Américaine):
lobster; (a classic dish of many variations, in which
lobster is cut into sections and browned, then simmered
with shallots, minced onions, tomatoes, Cognac, and
white wine; served with a sauce of the reduced cooking
liquid, enriched with butter).
Hongroise, à la: Hungarian style; usually with
paprika and cream.
Hors-d'oeuvre: appetizer; can also refer to a first
course.
Hortillon: picturesque market garden plot built between
crisscrossed canals on the outskirts of Amiens, a city
in the north.
Huile: oil.
d'arachide: peanut oil.
de colza: rapeseed oil.
de maïs: corn oil.
de noisette: hazlenut oil.
de noix: walnut oil.
de pépins de raisins: grapeseed oil.
de sésame: sesame oil.
de tournesol: sunflower oil.
d'olive (extra vierge): olive oil (extra virgin, or
the first cold pressing).
Huître: oyster.
Hure de porc or de marcassin: head of pig or boar: usually
refers to headcheese preparation.
Hure de saumon: a salmon "headcheese," or
pâté, prepared with salmon meat, not actually
the head.
Hysope: hyssop; fragrant, mint-like thistle found in
Provence, used in salads and in cooking.
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