Glossary P

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Poire Helene is a French dessert that is comprised of a pear poached in vanilla-flavored syrup, then put on ice cream and topped with chocolate sauce.

Poisson d'eau douce is a French term for "freshwater fish".

Poitin refers to a potent alcoholic beverage made from barley, water and sugar. Poitin is popular in Ireland.

Poivrade is a French sauce prepared for game meats, that is made of Mirepoix and game trimmings, crushed peppercorns and herbs, and demi-glace.

Poivre is the French word for "pepper".

Poivre blanc is the French word for "white pepper".
  1. Pokelfleisch
  2. Pommes duchesse
  3. Poor Knights of Windsor
  4. Pommes Dauphine