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The French word for a person who practices charcuterie is charcutier.The etymology of the word is the combination of chair and cuite, or cooked flesh.The Herbsts in Food Lover's Companion say, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also ...
Charcuterie board. A charcuterie board is a French appetizer typically served on a wooden board or stone slab, either eaten straight from the board itself or portioned onto tableware. It features a selection of preserved foods, especially cured meats or pâtés, as well as cheeses and crackers or bread. In Europe 'charcuterie' refers to cold ...
Here’s what not to put on a charcuterie board: Fruits that brown quickly like avocados and apples. Foods that are mushy like bananas, kiwis, mangos, and papaya. Foods that spoil quickly like ...
Andouillette ( French pronunciation: [ɑ̃dujɛt]) is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are 7–10 cm ( –4 in) in diameter. True andouillettes are rarely seen outside France and have a strong, distinctive odour ...
The Dictionnaire étymologique de l'ancien français (DEAF) is an etymological dictionary of Old French. The lexicographic project was born in the mid-1960s and has been in progress ever since with its headquarters at the Heidelberg Academy of Sciences and Humanities (Germany). Known and valued amongst linguists, philologists and medievalists ...
The Dictionnaire de l'Académie française is the official dictionary of the French language . The Académie française is France's official authority on the usages, vocabulary, and grammar of the French language, although its recommendations carry no legal power. Sometimes, even governmental authorities disregard the Académie's rulings.
For non-Englishpronunciations, a phonetic transcriptionis normally used, with a link to Help:IPAor to various language-specific IPA keys. If phonemictranscriptions are used, these require a link to a description of the phonologyof the language in question, as otherwise the symbols used may be ambiguous.
Choucroute garnie ( French for dressed sauerkraut) is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes . Although sauerkraut /cabbage is a traditionally German and Eastern European dish, when Alsace and Lorraine became part of France following the Westphalia peace treaties in ...