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Offal / [aw-fuhl]:
Edible entrails and extremities ; variety meats, including organs (brains, heart, kidneys lungs, sweetbreads, tripe, tongue), head meat, tail and feet.
Oignon brűlé / [uhn-yuhn broo-ley]:
Literally, “burnt onion.” A peeled, halved onion seared on a flattop or in a skillet and used to enhance the color of stock and consommé.
Omelet / [om-lit]:
Beaten egg that is cooked in butter in a specialized pan or skillet and then rolled or folded into an oval. Omelets may be filled with a variety of ingredients before or after rolling.
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