Small Gastronomic Glossary
A French-Swedish-English dictionary of food terminology
Liten Gastronomisk Ordlista
| CHARCUTERIES | CHARKUTERIER | ~DELICATESSEN |
| 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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