Gastronomic Terms
- Vol-au-vent
- vinegar
- Vermicelli
- Vegetable
- Vegetable broth
- Vegetables in season
- vegetables pudding
- Vegetable dumplings
- vegetable omelette
- Vegetable rhombs
- vegetable rice
- Vegetable juice
- vegetable strudel
- vegetable bouillon
- Vegetable soup
- Variety of vegetables
- Vegetable vinaigrette
- venison
- Venison steak
- vintage date
- Veal escalope chasseur
- Veal
- Veal in tunny sauce
- Veal pie
- Veal balls
- Veal goulash
- Veal shank
- Veal cutlet
- Veal cutlet in jelly
- Veal cutlet en papillote
- Veal cutlet with cress
- Veal cutlet, Milanese style
- Veal cutlet sauté
- Veal stew
- Veal stew with spring vegetables
- Veal stew Marengo
- Veal stew chasseur
- Veal roulades
- Veal escalope chasseur
- Veal steak
- Veal shank
- Vermicelli soup
- Veal
- vegetable fat
- Venison
- Venison cutlet
- Venison cutlet Conti
- Venison cutlet
- Venison noisettes
- Venison pie
- Venison ragout
- Venison ham
- Venison steak
- Velvet soup
- Veal and ham pie
- Vermicelli
- Vacherin
- Vanilla
- Vanilla cream, custard
- Vanilla ice-cream
- Vanilla creme
- vanilla sugar
- vegetarian
- vegetarian
- Venetian
- Venetian sauce
- Venus clams
- Variety
- Variety of canapés
- Variety of pies and cakes
- Vichy
- Vinaigrette
- Voisin potatoes
- Vol-au-vent
- Vermouth
- Vienna style
- Venison sauce
- Venison sauce
- Vodka
