| French | English | |
| cuis. œufs {m.pl} en meurette | eggs with meurette sauce [red wine sauce] | |
Partial Matches |
| cuis. sauce {f} bourguignonne | Burgundy sauce [red wine sauce] | |
| cuis. sauce {f} Génevoise | Genevoise sauce [red wine sauce with anchovy butter] | |
| cuis. sauce {f} bordelaise | bordelaise sauce [wine sauce with beef marrow] | |
| cuis. sauce {f} vénitienne | Venetian sauce [herb and white wine sauce] | |
| cuis. sauce {f} mousseline | sauce mousseline [also: sauce Chantilly] [Hollanaise sauce with whipped cream] | |
| agr. bot. œnol. grenache {m} (noir) [cépage noir] | Grenache [red wine grape variety] [also: Garnacha] | |
| cuis. gros rouge (qui tache) {m} [fam.] [péj.] [vin rouge quelconque] | plonk [Br.] [coll.] [pej.] [coarse red wine] | |
| cuis. bœuf {m} bourguignon | beef bourguignon [beef stew in red wine] | |
| cuis. sauce {f} lyonnaise | lyonnaise sauce [onion sauce] | |
| cuis. sauce {f} Mornay | Mornay sauce [cheese sauce] | |
| cuis. sauce {f} Cumberland | Cumberland sauce [spicy fruit sauce] | |
| cuis. sauce {f} normande | Normandy sauce [fish stock sauce] | |
| cuis. œnol. vin {m} gris | vin gris [variant of rosé wine made from red grapes, in particular Pinot noir] | |
| cuis. entrecôte {f} à la bordelaise | (entrecôte) steak à la Bordelaise [grilled steak with shallots, red wine and bone marrow] | |
| cuis. sauce {f} américaine | American sauce [tomato sauce with lobster butter] | |
| cuis. sauce {f} cardinale | cardinal sauce [béchamel sauce plus lobster butter] | |
| cuis. sauce {f} Choron | Choron sauce [Béarnaise sauce with tomato purée] | |
| cuis. sauce {f} bercy | Bercy sauce [butter, shallots & white wine] | |
| cuis. sauce {f} Robert | Robert sauce [white wine and mustard] | |
| cuis. sauce {f} Joinville | Joinville sauce [sauce normande plus shrimp & crayfish butter] | |
| cuis. sauce {f} provençale | Provencal sauce [white wine, garlic, tomatoes, etc] | |
| cuis. sauce {f} maltaise | Maltese sauce [Hollandaise sauce with juice of blood oranges] | |
| cuis. sauce {f} maltaise | Malteser Sauce [Hollandaise sauce with juice of blood oranges] | |
| cuis. béchamel {f} | white sauce [common name for the classic Béchamel Sauce] | |
| cuis. sauce {f} béchamel [aussi : béchamelle] | white sauce [common name for the classic Béchamel Sauce] | |
| cuis. sauce {f} marinière | mariniere sauce [base of shallots and white wine] | |
| cuis. sauce {f} gribiche | gribiche sauce [a cold egg sauce with mustard and other herbs] | |
| cuis. sauce {f} tyrolienne | Tyrolean sauce [hard-boiled egg, white wine vinegar, dijon mustard] | |
| cuis. sauce {f} à la zingara | gypsy sauce [chopped ham, tongue, mushrooms and truffles combined with tomato sauce & tarragon] | |
| cuis. homard {m} Thermidor | lobster Thermidor [lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned] | |
| alim. cuis. œufs {m.pl} de Pâques fourrés [chocolat] | Easter eggs filled with chocolate | |
| cuis. tournedos {m} béarnaise | grilled tournedos with bearnaise sauce | |
| cuis. turbot {m} poché sauce hollandaise | poached turbot with butter sauce | |
| cuis. tournedos {m} béarnaise | grilled fillet steak with bearnaise sauce | |
| cuis. escalope {f} de veau chasseur | escalope of veal with a mushroom and wine sauce | |
| cuis. saucer son assiette avec du pain | to mop up the sauce from one's plate with bread | |
| chim. oxyde {m} de plomb(II,IV) [Pb3O4] | minium [red lead] | |
| chim. plomb {m} rouge [Pb3O4] | minium [red lead] | |
| chim. tétroxyde {m} de plomb [Pb3O4] | minium [red lead] | |
| biol. méd. érythrocyte {m} | erythrocyte [red blood cell] | |
| biol. méd. hématie {f} | erythrocyte [red blood cell] | |
| bot. T | | |
| cuis. ichtyo. T | | |
| cuis. s'épaissir [sauce] | to thicken [sauce] | |
| cuis. sauce {f} pimentée | salsa [sauce] | |
| cuis. rillettes {f.pl} de rouget barbet | red mullet rillettes [potted red mullet] | |
| entom. œufs {m.pl} de fourmis | ant eggs | |
| cuis. œufs {m.pl} mimosa | dressed eggs | |
| cuis. œufs {m.pl} frits | fried eggs | |