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Glossary P

The food glossary +++ Popular Articles: 'Pako', 'Pinaltok', 'Pastillas'

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.

Pois is "Peas" in French.

Poisson is a French word for fish

Poisson is pronounced as "pwason"

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

Poisson is the French generic word for 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.

Poivrade sauce is a French demi-glace sauce with white wine, vinegar and black peppercorns, usually used when cooking venison or hare.

Poivre is the French word for "pepper".

Poivre blanc is the French word for "white pepper".

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