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Glossary

Glossary

AUBERGINE
Eggplant
BAVAROIS
Rich set custard, flavoured ( ours chocolate!) served as a cold dessert
BREADS
Brochette, Crostini, Ciabatta
BRESAOLA
Cured meat
CAPARCIO
Thinly sliced meat (or fish) served with a sauce
CAPONATA
Dish of eggplant and other vegetables seasoned with herbs
CEVICHE
Citrus marinated fish, served with a coconut sauce
CHIROZO
Spicy Spanish sausage seasoned with garlic
CONES
Waffle cones either savoury or sweet
CORNICHONS
Tiny gherkin
CROUSTADE
Piece of crisp bread or pastry that holds a savoury filling
FRITTATA
Italian style omelette but firmer ours baked with various flavours
GRIMAUD
French breed of duck
GREMOLATA
Condiment of finely minced parsley, garlic and lemon zest
GRUYERE
Swiss cheese that is firm, rich with a sweet nutty flavour
LANGUES DE CHAT
Flat sweet finger shaped biscuit, English name is cats-tongue so we've used the French name!
PANCETTA
Italian bacon that has been cured in salt and spices and air-dried
PANNA COTTA
Light silky set egg custard with a choice of flavours, ours is vanilla bean!
PISSALADIERE
Tart topped with onions, garlic, tomatoes, anchovies, olives and other garnishes
POSSET
Creamy dessert, usually lemon, as is ours
RILLETTES
Slow cooked pate, usually pork
ROULADE
Flat piece of meat, rolled with a soft filling
SOPRESSATA
Italian dry-cured salami/sausage
SPOON
Food served on chinese styled spoons
TAPENADE
Savoury paste made from olives, capers and anchovies
VEGETABLE A LA GRECQUE
Seasoned vegetables cooked in olive oil, vinegar and served cold
Gallery






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Finger Food
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Dining
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Banquet
   







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Dessert's
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Canapés



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