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Nage (à la): "swimming";
aromatic poaching liquid (served in).
Nantua: sauce of crayfish, butter, cream, and, traditionally
truffles; also garnish of crayfish.
Nappé: covered, as with a sauce.
Natte: woven loaf of bread.
Nature: refers to simple, unadorned preparations.
Navarin: lamb or mutton stew.
Navarraise, à la: Navarre-style, with sweet peppers,
onions, and garlic.
Navet: turnip.
Navette: "little boat"; small pastry boats.
Nèfle: medlar; also called Japanese loquat; tart
fruit that resembles an apricot and taste like a mango.
Neufchâtel: white, creamy, delicate (and often
heart-shaped) cow's-milk cheese, named for village in
Normandy where it is made.
Newburg: lobster preparation with Madeira, egg yolks,
and cream.
Nivernaise, à la: in the style of Nevers; with
carrots and onions.
Noilly: a vermouth-based sauce.
Noisette: hazelnut; also refers to small round piece
(such as from a potato), generally the size of a hazelnut,
lightly browned in butter. Also, center cut of lamb
chop. Also, dessert flavored with hazelnuts.
Noix: general term for nut; also, walnut. Also, nut-size,
typically une noix de beurre, or lump of butter.
Non compris: see Service (non) compris.
Nonat: small river fish in Provence, usually fried.
Also known as poutine.
Normande: in the style of Normandy; sauce of seafood,
cream, and mushrooms. Also refers to fish or meat cooked
with apple cider or Calvados; or dessert with apples,
usually served with cream.
Note: another word for addition, bill or tab.
Nougat: candy of roasted almonds, egg whites, and honey;
specialty of Montélimar.
Nougat glacé: frozen dessert of whipped cream
and candied fruit.
Nouilles: noodles.
Nouveau, nouvelle: new or young.
Nouveauté: a new offering.
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