Glossary G

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Gaudes refers to French corn-flour porridge chilled and fried in butter. Gaudes is made of a white cornmeal that is very similar to polenta. It can be eaten hot as porridge, but often it is poured into a mold. Then, when cool, it is sliced and fried with seasonings. Gaudes can be made with savory ingredients, but in Franche-Comté the most popular additions are butter and a sprinkling of sugar.

Gayette refers to pork liver sausage that hails from Provence and is also flavored with bacon, wrapped in a membrane from a pig's intestines and baked.

Gerauchert is the German term for "smoked", as in Gerauchert schinken or smoked ham.

Gigot is French for "leg of lamb or mutton" used for culinary purposes, mostly for stewing and roasting, as in Gigot d'Agneau (roast lamb).

Gougere refers to a savory choux pastry that is flavored with cheese. It is a light French meal when paired with red wine. Gougere may be made in individual puffs or piped into a ring of puffs and is served with a pool of sauce in the center of the ring.

Gougsou refers to a long, thin wheat noodles used in soups, fish cakes and stir frying.

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