Practical gastronomy

Cafe Cress Cresson Cucumber Concombre Cutlet Cdtclette Duck Canard Duckling Caneton English. French. Eel Anguille Egg CEuf Egg plant Aubergine Endive Chicoree Fish Poisson Game Gibicr Garlic Ail Gherkin Cornichon Goose Oie Goose-liver Foie-Gras Gosling Oison Grey mullet Mulct Gudgeon Goujon Guinea-fowl Pintade Haddock Merluche Halibut Fie tan Ham Jarnbon Hare Lievre Herring Hareng Horseradish Raifort Kale Chou-frise Kidney Rognon Lamb Agneau Lark Mauviette Leek Poireau Lettuce Laitue Liver Foie Lobster Homard Mackerel Maquereau Meat Viande Milk Lait Mushroom Champignon Mustard Moutarde NAMES OF FOOD IN ENGLISH & FRENCH g English. Mussels Mutton Onion Ox-tail Oyster Parsley Parsnip Partridge Peas Pheasant Pigeon Plaice Plover Plum Pork-chop Potato Poultry Pullet Pumpkin Rabbit Radish Red mullet Rib Roe Saddle Sago Salmon Salt Sausage Seakale French. Monies Mouton Oignon Queue de Bceuj Hultre Persil Panais Perdrix Pois Faisan Pigeon Plie Pluvier Prune Cotelettedeporc Pomme de terre Volaille Poularde Potiron Lapin Radis Rouget Cote Laitance Selle Sagou Saumon Sel Saucisse Chou de mer English. Semolina Sirloin Skate Smelt Snail Snipe Soft roes Sorrel Spinach Sturgeon Sucking Pig Sugar Sweetbread Teal Tongue Trout Truffles Turkey Turnip Turtle Veal Vegetable marrow Vegetables Venison Whitebait Whiting Widgeon Woodcock French. Semoule A loyeau Raie Eperlan Escargot Becassine Laitances Oseille Epinard E sturgeon Cochon del ait Sucre Ris de veau Sarcelle Langue Truite T ruffes Dinde Navet Tortue Veau Courge a la moelle Legumes Venaison Blanchaille Merlans Sarcelle Becasse FRUIT. Almond Amande Medlar Nefle Angelica A ngelique Melon Melon Apple Pomme Mulberry Mure Apricot Abricot Nut Noix Banana Banane Orange Orange Cherry Cerise Peach Peche Chestnut Marron Pear Poir Cranberry A irelle Pineapple A nanas Currant Raison de Plum Prune Corinthe Prune Pruneau Damson Prune dedamas Quince Going Date Datte Raisin Raisin sec Fig Figue Raspberries Framboises Gooseberry Groseille Rhubarb Rhubarbe Grape Raisin Strawberry F raise Greengage Reine-Claude Tomato T ornate Lemon Citron Walnuts Noix IO SPELLING AND PRONUNCIATION OF PRINCIPAL WORDS USED IN FRENCH MENUS. The custom of writing menus for luncheons, dinners or suppers is one of long standing, not only in this country but in all parts of the civilised world, although there are many people who regard it with a certain amount of prejudice. Those who go abroad or frequent first-class hotels, clubs and restaurants, are familiarised with the langue de cuisine ; but the occa- sional diner is frequently at a loss to understand not only the terms and phrases used in the compilation of the menu, but also their correct pronunciation. It is a recognised fact that we owe much of the advancement and development of cookery to the French, who excel in the culinary art ; and with the introduction of special dishes and processes of food preparation, we have also to a certain extent become acquainted with many of the ordinary culinary terms used in the French language, which, as far as menus are concerned, has become the fashion, not- withstanding the inconvenience which the average Englishman feels in consequence.