Small Gastronomic Glossary

A French-Swedish-English dictionary of food terminology

Liten Gastronomisk Ordlista

andouille/andouillette, f inälvskorv sausage made of chitterlings
boudin (m) blanc vit korv gjord på kalv/kyckling white pudding
boudin, m (noir) blodkorv blood sausage, black pudding
confit (m) de canard anka kokad och konserverad i sitt fett conserve of duck
jambon cuit, jambon de Paris, jambon blanc, m kokt skinka (pre-)cooked ham
jambon de pays, m torkad skinka ex: jambon de Parme, jambon de Bayonne dry cured ham
lard, m fläsk, späck ~ bacon (unsliced)
lardon fumé rökt fläsk (ofta i tärningar) ~ (chopped/cubed) smoked bacon
lardon fumé en tranche fine fläsk i tunna skivor (bacon) ~ rasher of bacon
magret de canard séché/fumé, m torkat/rökt ankbröst dried/smoked breast of duck
mousse (de canard) lätt pastej (på anka) duck pâté
pâté (f) forestière paté med svamp pâté with mushrooms
rillettes (f) d’oie, r. de porc pastejliknande kokt kött av gås el. gris ~potted meat of goose, of pork
rosette de Lyon sorts saucisson sec type of saucisson sec
saucisse à cuire, f okokt korv cooking sausage
saucisson à l’ail vitlökskorv (torkad) garilic sausage (dried), ~salami
saucisson sec, m torkad korv dry cured sausage
terrine (f) de foie de volaille pastej med kycklinglever chicken liver pâté
tête de veau, f en slags kalvsylta (bokstavligen ”kalvhuvud”)

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