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.
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.
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
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.
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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