french terms
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| chevreuil shev-roy | vension
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| entrecote | on-truh-koht
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| farci fahr-see | stuffed
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| galatine gah-lon-teen | boned and suffed with forcemeat cooked, chilled and glazed in aspic
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| gibier zhee-bee-ay | game
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| gigot zheeh-goh | lef of mutton
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| jambon jhon-bohn | ham
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| lapin lah pan | rabbit
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| ris de veau ree duh voh | calf sweetbreads
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| roti roh-tee | roast
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| roulade roo-lahd | a thin slice of meat olled around a filling tied and baked or braised
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| sanglier son-glee-ay | wild boar
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| saucisse soh-sees | sausage
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| tete de veau teht duh voh | calf's head
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| tournedos toorn-doh | beef filet or tenderloin
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