Glossaire — Cuisine Du Monde Francophone

Andouille - A type of smoked sausage often used in Cajun cuisine.

Bouquet Garni-Generally consists of a combination of two or three sprigs of parsley, a sprig of thyme, and one or two dried bay leaves tied together in a small bundle to prevent them from dispersing in a liquid. It may also be enclosed in a small cheesecloth or muslin bag, removed before serving. The composition of herbs may vary according to local resources.

Cajun-An adulterated form of the word Acadian referring to the French of Nova Scotia who were expulsed from their home of Acadia (Acadie). They found their way to the Louisiana bayous and joined other French settlers.

Castor-A term used to describe superfine sugar. Castor sugar can be made simply by putting regular sugar in a food processor, grinding until very fine.

Couscous-A traditional North African pasta made with hard wheat semolina and sometimes with barley or, in Tunisia, with green wheat.

Crème Fraiche-A dairy product obtained from pasteurized cows' milk. It is cream to which a lactic bacteria culture has been added, which thickens the cream and gives it a distinctive sharp flavor without souring the cream. It is used in soups, vegetable dishes, stockpots, pastry, confectioneries and certain drinks.

Filé-A thickening powder added to gumbo and soups after they are cooked just before serving. The American Indian invented filé powder,which is produced from the leaves of native sassafras trees.

Galette-Probably dating back to the Neolithic era, a flat round cake of variable size. Today there are many regional varieties. Galettes are not always sweet, some being made with potatoes or cereals.

Gumbo-A Cajun/Creole stew originally made with the purpose of combining and using the previous day's leftovers.

Garbanzo-A term used synonymously with chickpeas (pois chiche). Chickpeas originated in the Mediterranean basin and the seeds may be sold dried or precooked in cans. They are the traditional garnish for couscous and used in various preparations with dried beans and even in salads. They can also be ground into flour.

Pâte à Pâté-An ordinary pastry lining designed to hold cooked foods made with lard or butter, as well as puff pasty and unsweetened brioche dough. It is sealed at the edges so that the filling cannot escape, is golden and often decorated.

Réveillon-A traditional supper eaten on Christmas morning, immediately on returning from Midnight Mass. The word comes from re-veiller, meaning "to begin a new watch" after Midnight Mass.

Roquefort-A French ewes'-milk cheese (45% fat content) made in the Rouergue district. The only place the cheese can be matured is the commune of Roquefort, although the milk comes from other regions. It is one of the oldest known cheeses.

Roux-A cooked mixture of equal amounts of flour and butter, used to thicken many sauces.

Tourtière-Any kind of pie dish, tart mould, or flan ring.

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