Glossary (talk like a chef): À l'anglaise (English style)
À l'anglaise (English style)
French cooking term, said of a cooking, rather of vegetables, which is done in a large volume of boiling salted water.Example:
"Cook the Brussels sprouts "à l'anglaise".
Meaning: Once the Brussels sprouts are prepared and cut, plunge them into a large pot of boiling salted water at a rate of one tablespoon of coarse salt per liter of water.
Remarks: Very often in French cooking, once the cooking is finished, the cooked vegetables are drained and plunged into ice water to stop the cooking immediately and keep a nice color.
Note that we also sometimes say "une anglaise" to designate a large pot of boiling salted water.
Last modified on: September 18th 2022
The second could be "Matignon", it's a mix of vegetables cutted in small dices, and cooked in olive oil.