A roux. A base for sauces of combination of fat or oil and flour, gently cooked and then mixed with stock or milk or whatever is required for the sauce, brought to the boil and simmered.
Blanquette of veal. A stew of veal in velouté sauce, enriched with cream and egg yolks, with onions, potatoes and mushrooms.
Gherkin (US: dill pickle). A tiny, sour cucumber pickle in vinegar.
