Our food list :

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cream sauce : béchamel sauce with cream.

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.

Eel cut into pieces and cooked in red wine.

Lemon butter sauce : lemon, crème fraîche and butter.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Ashkenazi Jewish cuisine.

Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.

Served cold or warm.

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.