Mousse

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  Gratin

  Gratin is a widely-used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter . Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or broiled...

• Truffade

  Truffade is a dish traditionally associated with Auvergne in France. It is a sort of thick pancake made with shredded potatoes that are first fried, then mixed with thin strips of tomme cheese. This mix is stirred until it sticks together, and then is flipped over to brown the other side. Sometimes...

• Confiture de lait

  Confiture de lait (French pronunciation: [kõfityʁ dəlɛ]) is a thick, sweet caramel sauce prepared from milk and sugar. It is a specialty of the Normandy region of France, but it can be found throughout the country. It is very similar to spreadable types of dulce de leche. Preparation of confiture...

• Aligot

  Aligot is a dish traditionally made in the south of Auvergne (Aveyron, Cantal and Lozère) region of France made of melted Tomme cheese blended into mashed potatoes, often with some garlic. Other cheeses - usually not fully ripe - can be substituted for Tomme cheese. The dish is ready when it...

• Baeckeoffe

  Baeckeoffe is a typical dish from the French province of Alsace. In the Alsatian dialect, Baeckeoffe means "baker's oven." It is a mix of sliced potatoes, sliced onions, cubed lamb, beef and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow cooked in a...

• Court bouillon

  Court-bouillon or court bouillon is a flavored liquid for poaching or quick-cooking foods. Nowadays, it is usually mentioned in connection with fish and seafood, but it is also used for poaching vegetables, eggs, and delicate meats such as cockscombs, sweetbreads, and the like. Court-bouillon is ...