N

à la Nage Literally, “swimming.” A style of cooking and serving poached seafood and other items in their poaching liquids.

Nappé Having the proper texture in a sauce to lightly coat foods.

Napper (nap pay) To coat; to cover a food, savory, or sweet with a light layer of sauce, aspic, or jelly.

Natural Casing A sausage casing made from the intestines of meat animals.

Navarin A brown lamb stew.

New England Boiled Dinner A dish consisting of simmered corned beef and simmered vegetables, served together.