Gluten free restaurant guide - how to make safe choices

Menu item

A la king

Description

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 breadcrumbs

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