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Oeuf: egg.
à la coque: soft-cooked egg.
brouillé: scrambled egg.
dur: hard-cooked egg.
en meurette: poached egg in red wine sauce.
mollet: egg simmered in water for 6 minutes.
poché: poached egg.
sauté à la poêle or oeuf sur le
plat: fried egg.
Oeufs à la neige: "eggs in the snow";
sweetened whipped egg whites poached in milk and served
with vanilla custard sauce.
Offert: offered; free or given.
Oie: goose.
Oignon: onion.
Oiselle: sorrel.
Olive noire (verte): black olive (green olive).
Olives cassées: fresh green olives cured in a
rich fennel-infused brine; specialty of Provence.
Olive de Nyons: wrinkled black olive, first olive in
France to receive AOC. Also used for oil.
Omble (ombre) chevalier: lake fish, similar to salmon
trout, with firm, flaky flesh varying from white to
deep red. Found in lakes in the Savoie.
Omelette norvegienne: French version of Baked Alaska;
a concoction of sponge cake covered with ice cream and
a layer of sweetened, stiffly beaten egg whites, then
browned quickly in the oven.
Onglet: cut similar to beef flank steak; also cut of
beef sold as biftek and entrecôte, usually a tough
cut, but better than flank steak.
Oreille de porc: cooked pig's ear; served grilled, with
a coating of egg and bread crumb.
Oreillette: thin, crisp rectangular dessert fritters,
flavored with orange-flower water; specialty of Provence.
Orge (perlé): barley (pearl barley).
Orientale, à l': general name for vaguely Eastern
dishes cooked with saffron, tomatoes, and sweet red
peppers.
Origan: oregano.
Ortie: Nettle.
Oseille: sorrel.
Osso bucco à la niçoise: sautéed
veal braised with tomatoes, garlic, onions, and orange
zest; specialty of the Mediterranean.
Ostréiculteur: Oyster grower.
Oursin: sea urchin.
Oursinade: creamy sea urchin soup.
Ouvert: open.
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