Roulade
A European dish of meat rolled around a filling, such as cheese, vegetables, or other meats. The meat is often browned and simmered in liquid, then sliced into rounds and served. A roulade can also refer to any rolled dish, from a jelly roll cake to sushi.
You may recall this preparation from a recent episode of Hell's Kitchen.
Happy Bastille Day! To celebrate the French holiday, we'll be featuring French recipes, facts, and tips all day. To kick off our coverage, I've created a quiz that tests your knowledge of French cooking terms and techniques. Do you speak culinary French? Find out now and take the quiz.
Bouquet Garni
A small bunch of herbs that is tied together or placed in a cheesecloth bag. The bundle is used to season and flavor soups, stews, broths, etc. It is removed before the dish is finished/served. There are hundreds of variations, but the most classic bunch consists of parsley, thyme, and bay leaf. The garni may consist of fresh or dried herbs.
Mirepoix
The French term used to describe a mixture of diced carrots, onions, and celery. Herbs, ham, or bacon can be added to the mix, which is then sautéed in butter. Usually this mixture is a season base for a sauce, soup, or stew. It's also used as a bed to braise meat and fish.
Pronounced meer-pwah.
