Aliments et Boissons - Cuisine Européenne

a dish of fried fish served with chips

fish and chips

a dish of rice, seafood, chicken, and vegetables, which is cooked and served in a large shallow pan, originated in Spain

paella

a popular German street food dish made from grilled or fried pork sausage

currywurst

a dish made with minced internal organs of a sheep or calf such as the heart, liver, and kidneys mixed with oatmeal and onions, etc. and boiled in a bag made from the animal's stomach, originated in Scotland

haggis

a thin slice of meat that is coated with breadcrumbs and then fried

escalope de veau panée

a dish in which small pieces of seafood, meat, or vegetables are dipped in a hot oil

fondue

small, seasoned balls of ground meat, typically made from a mixture of beef and pork, and often served with a creamy sauce and lingonberry jam

boulette de viande suédoise, boulette suédoise

a traditional Balkan dish made of grilled minced meat, shaped into small sausages and served with bread

cevapi

a Swiss dish where cheese is melted and scraped onto accompaniments such as potatoes, pickles, and onions

raclette

a traditional British meal typically consisting of roasted meat served with roasted vegetables, gravy, and other accompaniments

rôti du dimanche, repas dominical

a type of dish made with layers of lasagna topped with meat or vegetables and sauce and then cooked, originated in Italy

lasagne

a dish of rice cooked with meat, vegetables, etc., originated in Italy

risotto

an Italian dish made with spaghetti pasta and a sauce

spaghetti

a dish consisting of spaghetti with a sauce of minced beef and vegetables

spaghetti bologneses

a classic Italian pasta dish made with spaghetti or other pasta, eggs, cheese, pancetta or bacon, and black pepper

carbonara, plat de carbonara

a dish that consists of pasta in a cheese sauce

macaronis au fromage

a delicacy made from the liver of a duck or goose that has been specially fattened

foie gras

a dish made with thinly sliced raw meat or fish, typically beef, veal, or fish, served with a dressing or marinade

carpaccio

a traditional Spanish stew made with meat, vegetables, and chickpeas

cocido

a dish made of breaded and fried chicken or pork cutlets filled with ham and cheese

cordon bleu, escalope cordon bleu

Romanian sausages made from minced meat mixed with spices and grilled to perfection

mititei, saucisses roumaines

a traditional Austrian dish made from veal that is pounded thin, breaded, and fried

schnitzel viennois, schnitzel de veau

a pastry case stuffed with meat or vegetables

petit pâté (en croûte), friand à la viande et aux légumes

a type of stew made from meat, poultry, or fish that is cut into small pieces and cooked in a sauce

fricassée, fricassée (plat)

an Italian thick porridge made with maize flour that could be baked or fried

polenta, polente

a type of food made with fish eggs, originated in Greece

tarama

a traditional British dish made from mashed potatoes and vegetables that are fried together until crisp

bubble and squeak, bouillie et friture

a dish that is typically made by baking a mixture of ingredients, such as meat, vegetables, potatoes, and cheese, in a large, deep dish

casserole, plat à gratin

a dish of fish or vegetables covered with a layer of breadcrumbs or cheese

gratin

a spicy dish of cooked potatoes and meat that have chopped and mixed together

hachis

a dish of rice, chicken, seafood, etc., originated in Louisiana, US

jambalaya

a dish originating from British India, consisting primarily of flaked cooked fish, rice, hard-boiled eggs, and cream or butter

kedgeree

a dish of various meats and vegetables which have been grilled

assortiment de grillades

bread with cheese, salad, and pickle served cold, originated in England

déjeuner de laboureur

a raw meat dish consisting of ground beef or steak seasoned with spices and garnished with quail eggs and onions

tartare de steak, tartare de viande

a mixture of fish or meat, etc. in the shape of a loaf, served cold and in slices

terrine

a dish of sausages cooked in batter, originated in Britain

toad-in-the-hole, toad in the hole

a traditional British snack consisting of a hard-boiled egg wrapped in sausage meat andbreadcrumbs

œuf écossais

a dish made by beating eggs together in a bowl and then cooking them in a pan while stirring

oeufs brouillés

a dish made by browning a large cut of beef or pork and then braising it slowly in a covered pot or Dutch oven with liquid such as stock or wine, vegetables and herbs

rôti de viande, pot-au-feu

a dish consisting of French fries topped with melted cheese, usually served with a gravy, originated in Canada

poutine

an egg that has been cooked by being gently simmered in water without its shell

oeuf poché

a way of preparing fried eggs where the egg is cooked on one side until the white is set, and then flipped briefly to cook the yolk slightly while keeping it partially runny

œuf au plat retourné, œuf au plat légèrement cuit

a dish made from an egg that is fried on one side until the white is set and the yolk is still runny

au plat, à l'œuf au miroir

a dish made from cooked beans, typically navy beans, that are baked in a sauce made with ingredients

haricots cuits au four, haricots en sauce

a traditional British dish made from cooked and mashed peas

pois écrasés, purée de pois

‌a dish of cooked potatoes and onions that have been chopped and mixed together then pressed into flat shapes and fried until crispy and brown

galette de pomme de terre

potatoes that are boiled and then crushed to become soft and smooth

purée

a French dish that consists of cooked land snails, usually served in a garlic-butter sauce

escargot

a classic Italian pizza made with a thin crust, tomato sauce, fresh mozzarella cheese, and fresh basil leaves

pizza margherita, pizza Margherita

a dish that consists of eggs mixed together and cooked in a frying pan

omelette

a dish made by cooking a cut of cow meat in an oven, usually served as a main course for a meal

bœuf rôti, rôti de bœuf

a boneless chicken breast with meaty portion and skin, used in cooking for its tender meat, often served as a main dish with sauces or accompaniments

suprême de poulet, poitrine de poulet suprême

a type of food made with meat, eggs, etc., baked in the shape of a loaf of bread

pain de viande