Gluten free restaurant guide

Gluten free restaurant guide to menus -
how to make safe choices

So why do you need a gluten free restaurant guide to menus?
Well do you know if you can eat fish a la meuniere safely on a gluten free diet?

Well, many of us struggle with knowing what the French terms on a menu actually mean, don't we? It is even more tricky when the wrong choice of menu item can make you ill!

The terms in this list are often used to describe particular cooking methods that are not suitable for those of us on a gluten free diet. If you are heading out for a meal in the near future it may be worth printing this page and taking it with you, for reference.

If you need to stay gluten free eating out is not impossible, and a little help such as this, can make it a lot safer for anyone with a gluten sensitivity.

Menu item	Description
A la king	Food that is generally served in a white sauce with mushrooms, green peppers, and pimentos - often served over toast
a pissaladière	onion and anchovy pizza or tart
Au Gratin	A dish covered with a sauce or breadcrumbs or both, then browned under a grill or in the oven.
Béchamel sauce	Made from a roux of butter, flour and milk, often flavoured with nutmeg
Beignets	pastries made from deep-fried dough with fruit or vegetable filling.
Beurre Marie	uncooked roux or dough used to thicken soups and sauces - half butter, half flour kneaded together
Blanquette	A stew of chicken, veal, or lamb where the cooking liquid is thickened and enriched with flour, butter, cream and egg yolks.
Blé	wheat
Chapelure	dried breadcrumb
Chouquette	sugar coated puff pastry ball
Clafoutis	baked fruit in batter
en croute	wrapped in a crust (either pastry or bread) and baked
Escallop	To cut into into thin slices or to bake food, usually a mixture with white sauce and topping of crumbs or crumbs and cheese, in a baking dish or casserole
Fricassee	Stewed meat in a white sauce
Meuniere	Fish coated in flour before being fried and served with a parsley and lemon sauce
Mornay	a cheese sauce, made with a base of béchamel sauce.
Navarin	A French lamb or mutton with potatoes and vegetable stew.
Orge	barley
Pain	bread
Panade	A very thick mixture, usually made from a combination of flour, butter and milk, that is used as a base for dishes such as soufflés and fish cakes.
Pâte brisée	a flaky pastry dough
Polonaise	A garnish consisting of bread crumbs, chopped parsley, and hard-boiled eggs
Rissole	enclosed in pastry or rolled in breadcrumbs
Seigle	rye
Tartine	dish served on bread
un croque-monsieur	ham and cheese sandwich
Veloute	a "velvety" sauce, made form 1/2 stock and 1/2 roux - white sauce. often used as a fish sauce made from fish stock.