"Villeroy sauce." Allemande sauce, (rich white veal velouté sauce with white wine and mushroom essence, thickened with cream, white pepper and beaten egg yolks) reduced with truffle and ham essence until thick enough to coat foods which will then be coated in egg and breadcrumbs and fried.

Italian dressing

A thick sweet or savoury (often of potato) pancake or fritter.

"Sauce chef." The second in command in a kitchen responsible for sauces, the heart of good French cooking, also referred to as the sous chef.

Fresh sausage which needs to be cooked.

"Sausage in Catalan style." Sausage fried with garlic, herbs and orange peel.

"Sausage with cabbage." Pork sausage with cabbage and spinach.

A smoked sausage made from lean pork meat and fat from the neck with mild seasoning from the Vallée de l'Arve.

A sausage made with smoked pork and flavoured with cumin and garlic. The meat is wood-smoked in traditional buildings with pyramidical roofs called tuyés in the Doubs.

A sausage made with smoked pork. The meat is wood-smoked in traditional buildings with pyramidical roofs called tuyés in the Doubs.