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Vache: cow.
Vacherin: dessert of baked meringue, with ice cream
and whipped cream. Also a strong, supple winter cheese
encircled by a band of spruce, from the Jura.
Vallée d'Auge: area of Normandy. Also, garnish
of cooked apples and cream or Calvados and cream.
Vanille: vanilla.
Vapeur, à la: steamed.
Varech: seaweed.
Veau: veal.
Velouté: classic sauce based on veal, chicken,
or fish stock, thickened with a roux of butter and flour;
also, variously seasoned classic soups thickened with
cream and egg yolks.
Ventre: belly or stomach.
Ventrèche: pork belly.
Verdure (en): garnish of green vegetables. Verdurette:
herb vinaigrette.
Vernis: large fleshy clam with small red tongue and
shiny varnish-like shell.
Verjus: the juice of unripe grapes, used to make a condiments
used much like vinegar in sauces.
Véronique, à la: garnish of peeled white
grapes. Vert-pré: a watercress garnish, sometimes
including potatoes.
Verveine: lemon verbena, herb tea.
Vessie, en: cooked in a pig's bladder (usually chicken).
Viande: meat.
Vichy: with glazed carrots. Also, a brand of mineral
water.
Vichyssoise: cold, creamy leek and potato soup.
Viennoise: coated in egg, breaded, and fried.
Vierge (sauce): "virgin"; term for the best
quality olive oil, from the first pressing of the olives;
(sauce of olive oil, lemon juice, garlic, tomatoes,
and fresh herbs.)
Vieux (vielle): old.
Vieux Lille: thick, square cheese named for the old
part of the north's largest city, made in the same way
as Maroilles, with cow's milk, only salted more, then
aged six months until stinking ripe. Also called vieux
puant, or "old stinker."
Vin jaune: an amber yellow wine made in the Jura with
late harvested grapes. Stored in oak casks, it can last
up to a century.
Vinaigre (vieux): vinegar (aged).
Vinaigre de xérès: sherry vinegar.
Vinaigrette: oil and vinegar dressing.
Viognier: increasingly popular white grape of the Rhône,
used for the famed Condrieu .
Violet or figue de mer: unusual iodine-strong, soft-shelled
edible sea creature, with a yellowish interior. A delicacy
along the Mediterranean, particularly in Marseille.
Violet de Provence: braid of plump garlic, a specialty
of Provence and the Côte-d'Azur.
Violette: violet; its crystallized petals are a specialty
of Toulouse.
Viroflay: classic garnish of spinach for poached or
soft-cooked eggs.
Vive or vipère de mer: weever; a small firm-fleshed
ocean fish used in soups, such as bouillabaisse, or
grilled. The venomous spine is removed before cooking.
Vol-au-vent: puff pastry shell.
Volonté (à): at the customer's discretion.
Vonnaissienne, à la: in the style of Vonnas,
a village in the Rhône-Alpes. Also, crêpes
made with potatoes.
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