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Râble de lièvre (lapin):
saddle of hare (rabbit).
Raclette: rustic dish, from Switzerland and the Savoie,
of melted cheese served with boiled potatoes, tiny pickled
cucumbers, and onions; also, the cheese used in the
dish.
Radis: small red radish.
Radis noir: large black radish, often served with cream,
as a salad.
Rafraîchi: cool, chilled, or fresh.
Ragoût: stew; usually of meat.
Raie (bouclée): skate or ray, found in the English
Channel, Atlantic, and Mediterranean.
Raifort: horseradish.
Raisin: grape; raisin.
de Corinthe: currant.
de Smyrne: sultana.
sec: raisin.
Raïto: red wine sauce that generally includes onions,
tomatoes, garlic, herbs, olives, and capers, usually
served warm over grilled fish; specialty of Provence.
Ramequin: small individual casserole. Also, a small
tart. Also, a small goat's-milk cheese from the Bugey,
an area in the northern Rhône valley.
Ramier: wood or wild pigeon.
Râpé: grated or shredded.
Rascasse: gurnard, or scorpion fish in the rockfish
family; an essential ingredient of bouillabaisse, the
fish stew of the Mediterranean.
Ratafia: liqueur made by infusing nut or fruit in brandy.
Ratatouille: a cooked dish of eggplant, zucchini, onions,
tomatoes, peppers, garlic, and olive oil, served hot
or cold; specialty of Provence.
Ratte: small, bite-size potatoes, often used for purées.
Ravigote: classic thick vinaigrette sauce with vinegar,
white wine, shallots, and herbs. Also, cold mayonnaise
with capers, onions, and herbs.
Raviole de Royans: tiny ravioli pasta filled with goat
cheese, from the Rhône-Alpes.
Ravioli à la niçoise: square or round
pasta filled with meat and/or swiss chard and baked
with grated cheese.
Reblochon: smooth, supple, creamy cow's-milk cheese
from the Savoie in the Alps.
Réglisse: licorice.
Reine-Claude: greengage plum.
Reinette, reine de: fall and winter variety of apple,
deep yellow with a red blush.
Religieuse, petite: "nun"; a small version
of a classic pastry consisting of two choux puffs filled
with chocolate, coffee, or vanilla pastry cream, placed
one on top of another, and frosted with chocolate or
coffee icing to resemble a nun in her habit.
Rémoulade (céleri): sauce of mayonnaise,
capers, mustard, herbs, anchovies, and gherkins; (dish
of shredded celery root with mayonnaise).
Repas: meal.
Rhuharbe: rhubarb.
Rhum: rum.
Rigotte: small cow's-milk cheese from the Lyon region.
Rillettes (d'oie): minced spread of pork (goose); can
also be made with duck, fish, or rabbit.
Rillons: usually pork belly, cut up and cooked until
crisp, then drained of fat; also made of duck, goose,
or rabbit.
Ris d'agneau (de veau): lamb (veal) sweetbreads.
Rissolé: browned by frying, usually potatoes.
Riz: rice.
à la impératrice: cold rice pudding with
candied fruit.
complet: brown rice.
de Camargue: nutty, fragrant rice grown in the Camargue,
the swampy area just south of Arles in Provence.
sauvage: wild rice.
Rizotto, risotto: creamy rice made by stirring rice
constantly in stock as it cooks, then mixing in other
ingredients such as cheese or mushrooms.
Robe des champs, robe de chambre (pommes en): potatoes
boiled or baked in their skin; potatoes in their jackets.
Rocamadour: village in southwestern France which gives
its name to a tiny disc of cheese, once made of pure
goat's or sheep's milk, now generally either goat's
milk or a blend of goat's and cow's milk. Also called
cabécou.
Rognonnade: veal loin with kidneys attached.
Rognons: kidneys.
Rollot: spicy cow's-milk cheese with a washed ochre-colored
rind, in small cylinder or heart shape; from the North.
Romanoff: fruit, often strawberries, macerated in liqueur
and topped with whipped cream.
Romarin: rosemary.
Rondelle: round slice--of lemon, for example.
Roquefort: disc of blue veined cheese of raw sheep's
milk from southwestern France, aged in village of Roquefort-sur-Soulzon.
Roquette: rocket or arugula, a spicy salad green.
Rosé: rare; used for veal, duck, or liver. Also,
rose-colored wine.
Rosette (de boeuf): large dried pork (beef) sausage,
from area around Lyon.
Rôti: roast; meat roast.
Rouelle: slice of meat or vegetable cut at an angle.
Rouennaise (canard à la): in the style of Rouen;
(classic dish of duck stuffed with its liver in a blood-thickened
sauce).
Rouget barbet, rouget de roche: red mullet, a prized,
expensive rock-fish, with sweet flesh and red skin;
its flavorful liver is reserved for sauces.
Rouget grondin: red gurnard, a large, common rockfish,
less prized than rouget barbet. A variety of galinette.
An ingredient in bouillabaisse.
Rougette: a small red-leafed butterhead lettuce, specialty
of Provence.
Rouille: mayonnaise of olive oil, garlic, chile peppers,
bread, and fish broth; usually served with fish soups,
such as bouillabaisse.
Roulade: meat or fish roll, or rolled-up vegetahle soufflé;
larger than a paupiette, and often stuffed.
Roulé(e): rolled.
Roussette: dogfish, also called salmonette because of
its pinkish skin, found on the Atlantic coast. Good
when very fresh.
Roux: sauce base or thickening of flour and butter.
Rove: breed of goat; also small round of Provencal soft
goat's cheese, fragrant with wild herbs.
Royale, à la: "royal-style"; rich classic
preparation, usually with truffles and a cream sauce.
Rumsteck: rump steak.
Russe, salade à la: cold mixed salad of peas
and diced carrots and turnips in mayonnaise.
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