Bouquet garni - A small cloth sack containing herbs tied together, to immerse in the pot when cooking soups or stews.
Caster sugar - Very fine white sugar with small granules.
Chipolatas - Small, thin sausages.
Court bouillon - This aromatic liquid, also called "nage" in French, is used for cooking fish and shellfish. Food cooked in this liquid absorbs the flavours of the ingredients. To prepare it use these ingredients: 2,4 litres water; 200 ml dry white wine; 125 grams onions, sliced; 4 shallots, chopped; a bouquet garni; 1 celery stalk, sliced; 10 grams black peppercorns. Simmer all the ingredients together in a large deep saucepan or fish kettle, depending on the type of fish to be cooked in it. The flavours should be extracted after 16-20 minutes. The court-bouillon should then be left to cool before it is used as a cooking liquid. If it is not cool, the fish or shellfish will immediately firm up when added to the liquid. Strain the court bouillon after cooking fish in it, and add it to sauces and soups, or reduce it and us as a sauce for the cooked fish.
Julienne - Matchstick-thin strips of vegetables are called julienne in French. A medley of different julienne, such as leeks, carrots, and courgettes, is especially striking as a garnish or accompaniment.
Mirepoix - A mirepoix is a rough dice of mixed vegetables with equal amouts of carrot, onion, celery and leek. It is used as the basic flavouring for consommés and is added to meat dishes to enhance the flavour of the cooking juices. It takes its name from the 18th century Duc de Lévis-Mirepoix who created it.
Pound (to) - To place meat between non-stick paper and pound with a rolling pin until the desired thickness is reached.
Tomatoes concassées - Tomatoes that have been previously peeled, seeded and diced.