Restaurant meats - gourmet

Vocabulary to describe various cuts and types of meats.

Vocab

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    la bavette flank steak
    le ris de veau sweetbread
    la volaille poultry
    le gigot the leg
    le faux filet rib eye steak
    une escalope a cutlet
    un filet mignon a filet mignon
    le ragoût stew
    les cuisses de grenouille frogs' legs
    les escargots snails
    le saucisson salami

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