The Wheeling Gourmet by Nicolas Steenhout

Mignonette

Coarsly fresh ground black pepper

Monter au Beurre

Describes the classic French cooking technique used to thicken a sauce with butter.

Florets

One of the flowering stems making up a head of cauliflower or broccoli
Individual florets look a bit like the whole broccoli head.

Brunoise

A classic cut of vegetables. Cut in small dice of 2 mm (1/16") on each side.

Folding

Blending a light ingredient into a heavier ingredient by lifting from underneath with a spatula or spoon.

Bain-Marie

The bain-marie is also known as double-boiler. One container is placed on the stove to boil water, the other on top of it, heated up by even "gentle" steam

Baste

To coat a cooking piece of meat with its own juices and/or cooking fats