Explanation: The term that refers to the sauce that has been spooned over the food is nappé. Nappé is a French word which means "to coat". It is used in gastronomy by French chefs to refer to sauces or to the coating of food with sauce. Jus lié means to serve with the juice. Cordon means a string, and monter au beurre is a French term that is adding cold butter into a sauce at the end of the cooking.
