Saturday, May 24, 2014

Jus – Fruit or Vegetable Juice and/or a cooked dish’s natural juices on French Menus.


 From
Behind the French Menu
by
Bryan Newman
  

Jus –  Fruit or Vegetable Juice and/or a cooked dish’s natural juices.
                                                                                      
On French menus a jus, juice, may be the liquid produced from squeezing or pureeing fruit or vegetables or it may refer to the natural gravy or juices produced from cooking meat or other products. 
  
Your menu may offer:
  
   Jus d'Orange    - Orange juice, bottled, canned or frozen. See the paragraph below: Jus de Fruits.
   
   Jus d'Orange Fraîchement Pressé - Freshly squeezed orange juice.
  

Freshly squeezed orange juice.
Photograph courtesy of Gema Campos.
   
   Jus de Cerise[i] - Cherry juice; bottled or canned.

  Jus de Citron -  Lemon juice: fresh, bottled, canned or inside one of those squeezable plastic lemons. 

Citron Pesse - When ordering freshly squeezed lemon juice as a drink, in France, then order citron press, and I cannot let a reference to a citron presse go by without comment. A citron presse, freshly squeezed lemon juice, is served alongside a jug of cold water, some ice, and sugar to taste. A citron presse, as simple as it is to make, is a unique French creation.

You may say that fresh lemon juice and water is a drink that you could have anywhere and that is true.  However, in France, you will learn the effect of a citron pressé, drunk slowly, on a hot day, while watching the world go by from a sidewalk café in Paris or in a café on the Cote d’Azur. There a citron pressé has an affect that can only be described as magical. I have made citron pressé and drunk citron pressé in many lands, and in many situations. The terroir France does something to a citron pressé that is unique. and the effect has much to be recommended.
   

  
Citron Presse.
Photograph courtesy of  teaandcakes
  
 Jus de Cuisson  - Cooking juices.  On a French menu Jus de Cuisson  indicates a dish cooked in its own juices or served with those juices. See the paragraph below: Au jus.

 Jus de Fruits - Fruit juices; usually bottled fruit juices. Check to the label notes: Jus de fruit à base de concentre, means made with fruit concentrate.  This is the next best thing to freshly squeezed fruit juice, but apart from added water fruit flavors may also be added.

Jus de Fruits de Nectar – Nectar; canned or bottled fruit juices. Nectars contain fruit juice, sugar and water. The actual amount of fruit juice must be above 20%. The taste may be good but do not expect  to receive the real Greek nectar that was the traditional drink of the ancient Greek gods!

Jus de Fruits Frais Pressés - Freshly squeezed fruit juices.

 Jus de Fruits Pressés dans l'Instant – Fresh fruit juices prepared at your request.


Jus de Pommes - Apple juice, bottled or canned. Cider is cidre [ii]in French.


Jus de Pommes - apple juice.
Photograph courtesy of  Laurence Poulange.

  Jus de Tomates - Tomato juice. Fresh, bottled or canned.



Au Jus and/or Au Jus Corsé on your menu:

Au jus and Au  Jus Corsé  -  A dish cooked and/or served in natural  cooking juices. Originally a jus corsé was a gravy based only on veal or beef stock along with the marrow from the bones; apart from some water not even wine was added.

Today au jus and au jus corsé has moved on; your menu may offer a jus corsé for fish, seafood and vegetables along with a flavor made by the addition of herbs, spices fruits, vinegar or wine.

Jus Déglace and  Réduction de Jus on your menu:


Jus Déglace - Cooking juices flavored with herbs, spices, vinegar and/or wine, etc.
  
Réduction de Jus – A menu listing may note a reduction, meaning a sauce reduced in volume by boiling. N.B. Today déglacé and  reduction are often used interchangeably.
   
Carré[iii] d'Agneau Rôti au Four, Jus Corsé aux Épices -  A rack of lamb roasted in the oven and served with the natural cooking juices flavored with spice.
   

Six fairly small spring lamb chops, cut from a rack.
That will be about 300 grams (11 ounces) with the bones.
Photograph courtesy of Waferboard.
   
Filet de Bœuf Poêlé & sa Réduction de Jus de Viande au Porto  - A fried fillet of beef, the tenderloin, served with the meat’s natural cooking juices flavored with port.
  
Langoustine aux Fruits Acidulés, Jus Corsé - Dublin bay prawns, these are the real scampi, prepared with slightly acidic fruits; that will probably be lemon and grapefruit. The dish is served with the dish’s natural cooking juices. Slightly acidic sauce are often part of fish and shellfish dishes.
  
Pigeon[iv] Rôti et Son Jus Corsé  -  Roast Pigeon served in its natural cooking juices.
  

Half a roast pigeon served in its cooking juices.
Photograph courtesy of kphua

Poêlée de Magret [v]de Canard, Jus de Cuisson Déglacé au Thym et au Miel – Fried duck breast served with its own cooking juices flavored with thyme and honey..
   

Filet de Boeuf à la Plancha, Pulpe de Pomme de Terre,
au Jus Corsé.
A fillet of beef cooked on the plancha and served the with the dish’s natural cooking juices, accompanied by mashed potatoes.
Photograph courtesy of Yann Caradec

A plancha  in France and in Basque a planxa  is  a solid, thick, flat sheet metal used for cooking; it achieves in cooking  a form and taste somewhere between grilling and frying.   The Basques claim ownership as do the Spanish.