A Shared Culinary Language

FRICASSÉE
Meat stewed white sauce. Appeared in Scottish aristocratic menus in the 18th century.

RAGOUT
Stew of meat/vegetables in a rich sauce. Found in Dumfries cookbooks (1760).

ALAMODE (A LA MODE)
“In the fashion” often beef braised with vegetables. Popular in Scottish Households.

SOUPE
Broth or Soup. Became a first course staple in Scottish Dining.

BLANQUETTE
White stew (veal, chicken of lamb). Scots’ cooks adapted with mutton or local poultry.

GRATINE
Dish topped with breadcrumb/cheese and baked. Scottish versions used oatmeal of local cheese.

ASHET (FROM ASSIETTE)
A large serving platter or dish traditionally used to present food at the table.

GIGOT (FRENCH FOR "LEG")
The leg of a lamb or mutton, often prepared as a substantial roasted joint in classic cookery.

COLLOP (FROM ESCALOPE)
A thin slice of meat, typically cut for quick cooking and used in a variety of traditional dishes.

HOWTOWDIE (FROM HÉTOUDEAU)
A young fowl intended for boiling, valued for its tenderness and suitability for soups or stews.

SYBIE (FROM CIBOULE)
A spring onion or scallion, appreciated for its mild flavor and common use as a garnish or seasoning.