Jus – Juice. A Cooked Dish’s Natural Juices and or a Fruit or Vegetable Juice.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 

   
Freshly squeezed orange juice.
www.flickr.com/photos/yusamoilov/13638538444/
                                                                                     
On French menus jus, a juice may be the liquid produced from squeezing or pureeing fruit or vegetables; or may refer to the natural gravy, juices, or sauces produced from cooking meat, fish, seafood, or other products. Jus de Cuisson  - Cooking juices.are listed after the fruit and vegetable juices in this post.

Suc
The Juices from Herbs and other Plants and Suc the Cooking Juices from  Meat, Poultry, Fish, and Seafood on French menus are part of another post, click here.
    
Fruit and vegetable juices on French menus:
  
 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.
  
Jus de Cerise - Cherry juice; bottled or canned.
   
Spicy Cherry Mock-a-jito
Yields 1 serving
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
.75 oz Wild Roots Apothecary Rosehip Hibiscus Syrup*
10 cherries, .25 oz fresh squeezed lemon juice, .25 oz fresh squeezed lime juice
2 oz cherry lime seltzer, 1 cup ice, Small sliced spear of watermelon, Chili powder
Sprig regular basil or slice or twist of lemon,
Pit cherries.
Squeeze lemons and limes.
Add cherries, basil, lime, and lemon rinds into a small cocktail shaker** and muddle for 15 seconds, Add syrup, lemon, and lime juice to the shaker.
Add ice and shake for 15 seconds. Strain into a glass with ice and top with seltzer. Stir with a spoon and garnish with chili dusted watermelon spear and a sprig of basil.
Sip and enjoy.
www.flickr.com/photos/usdagov/28963000075/


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

Citron Pressé  – On a hot day in France, consider a citron pressé, more than freshly squeezed lemon and ice-cold water, much more. Order a citron pressé, and freshly squeezed lemon juice will be served alongside a jug of chilled water, some ice, and sugar to taste. A citron pressé, 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 a café on the Cote d'Azur. There, a citron pressé has an effect that can only be described as magical. I have made citron pressé at home and drunk freshly squeezed lemon juice in many lands and many situations. The "terroir" of France does something to a citron pressé that is unique; that effect has much to recommend it.
       
The most important ingredient in a citron presse
www.flickr.com/photos/brazilnut72/3082913552/

Jus de Fruits - Fruit juices, usually bottled fruit juices. Check the label notes. If the label read  

Jus de Fruit à Base de Concentre  Juice made with fruit concentrate. This may be 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. By law, the actual amount of fruit juice must be above 20%. The taste may be great, but do not expect to receive the real Greek nectar that was the 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. Cidre is cider in French.

Cidre Nouveau   A new, young, cider; nouveau cider is mostly alcohol-free; however, please do check the label. Most new ciders are sweet as they are not far removed from when th  
Jus de Pommes - Apple juice.
www.flickr.com/photos/llyglad/8701358631/

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

Jus Verte -  A popular cold sauce often served with cold fish dishes. It is made with spring onions (oignon vert), green peppers, parsley, garlic, mustard, vinegar, and olive oil, salt, and pepper.

Jus de Cuisson  - Cooking juices.
 On a French menu, Jus de Cuisson indicates a dish cooked prepared in or served the juices that result from the cooking, or prepared and served with those juices.
For the use of the word Suc for cooking juice on French menus click here.
 
Cooking juices 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" have moved on, and 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 - Cooking juices flavored with herbs, spices, vinegar and or wine, etc.

Jus Lie  A thickened sauce, usually a meat sauce. It will often be the natural cooking juices that have been allowed to thicken naturally.
  
Réduction de Jus  A menu listing may note a reduction, meaning a sauce made reduced in volume by simmering or boiling. N.B. Today the words déglacé and reduction are often used interchangeably.
  
Carré 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 spices.
  
Filet de Bœuf Poêlé et sa Réduction de Jus de Viande au Porto - A lightly fried fillet of beef, the tenderloin, served with the meat's natural cooking juices flavored with Port.
  
Filet de Bœuf - Beef Tenderloin, or Beef fillet.
With field mushrooms, merlot wine sauce au jus, and a confit of shallots.
www.flickr.com/photos/avlxyz/3646892644/
 
Langoustine aux Fruits Acidulés, Jus Corsé - Dublin bay prawns, (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. A slightly acidic sauce is often part of fish and shellfish dishes.

Pigeon Rôti et Son Jus Corsé - Roast Pigeon, served in its natural cooking juices.
   
Roast pigeon served au jus (in its cooking juices).
With peas, foie gras, and cos lettuce.
www.flickr.com/photos/thecssdiv/8709937644/

Poêlée de Magret 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.

  --------------------------------

Behind the French Menu
by
Bryan G. Newman

 

behindthefrenchmenu@gmail.com

 

Copyright 2010, 2014, 2019.
 
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