English style In France, anything that is simply boiled is said to be à l'anglaise, English-style.
(verb) to fry meat, turning it over often, until the outside is brown but the inside is not yet cooked Heat some oil in the pan and brown the pieces of steak all over.
(verb) to decorate a finished dish with nicely cut salad vegetables
(verb) to liquidise food until it is smooth, without lumps
Reduce (verb) to boil a sauce with the lid off, so that some of the water evaporates and the sauce thickens