beurre manie

Beurre manié is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces.

roux

Roux is flour and fat cooked together and used to thicken sauces. The fat is butter in French cuisine, but may be lard or vegetable oil in other cuisines. The roux is used in three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce.

steak au poivre

Steak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef.

vichyssoise

Vichyssoise is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but can be eaten hot.

pureed

A cooked food, especially a vegetable or fruit, that has been put through a sieve, blender, or the like.