international cuisine - great Britain and Ireland - france

HAGGIS

traditional Scottish sausage made from sheep’s stomach stuffed with liver, lungs, heart, oatmeal, suet, and seasoning served with neeps (mashed swede/turnip) and tatties (mashed potatoes).

SHEPERD’S PIE

beef or lamb pie with mashed potato crust Mushy peas, clotted cream, Welsh rarebit, bubble and squek

BUBBLE AND SQUEK

British fried left overs (potato, cabbage, peas, Brussel sprouts)

HERRING

as a national symbol

OLLIEBOLLEN

traditional New Year’s Eve treat; doughnuts with raisin, currant, or apples

BECHAMEL

roux +dairy

VELOUTE

roux + white stock

ESPAGNOLE

roux + brown stock

TOMATO

roux + tomato

HOLLANDAISE

yolk + clarified butter + acid

BOUILLABAISSE

Provencal fish stew with garlic, tomatoes, olive oil

SALAD NICOISE

Tuna, tomatoes, hardboiled eggs, olives and anchovies

BISQUE

pureed shellfish

CHOWDER

thick and chunky

CONSOMME

clarified

VICHYSSOISE

pureed leeks, onions, potatoes, cream, stock

RAGOUT

main dish stew

GARBURE

ham and cabbage stew

TOURIN

garlic soup

FRICASSE

stewed meat served in white sauce

BOULLION

clear, dark-colored soup

HORS DOEUVRES

assorted appitizers

CANAPE

small open-faced toast

PETIT FOURS

small cake served at the end of a meal