Aspic

Savory jelly for cold dishes.

Au gratin

Dishes prepared with sauce, grated bread, or cheese, and baked.

Bouchees

Very thin patties, or cakes.

Bouillon

A clear broth, usually of beef.

Braise

To cook meats in a closely covered stew-pan, so that they retain their flavor, and that of the other ingredients put with them.

Cannelon

A fluted mold for iees or jelly.

Consomme

A strong clear soup, usually made of beef.

Croutons

Bread toasted in small shapes, and used with soup, or for garnishing.

Demi-tasse

A small after-dinner cup of coffee.

Entree

A carefully prepared dish, served between the principal courses at dinner.

Fondue

A preparation of melted cheese and eggs.

Fondant

Sugar boiled and worked into a creamy paste.

Frappe

Semi- or half-frozen.

Fillet de boeuf

Tenderloin of beef.

Fricandeau

A rich stew.

Fricassee

A stew.

Fromage

Cheese.

Gibier

Game.

Glace

Frozen.

Hors d'oeuvre

A carefully prepared small dish, served at the beginning of a meal, to sharpen the appetite.

Jus

Gravy, or the juice of meats.

Meringue

Sugar and white of eggs beaten to a froth.

Omelette au sucre

A sweet omelette.

Poisson

Fish.

Puree

A soup, of meat, fish or vegetables, boiled to a pulp, and then passed through a sieve.

Ragout

A rich brown stew.

Saute

Meats tossed over the fire in a little fat.

Souffle

A very light pudding or omelette.

Timbale

Pastry baked in a mold to receive some filling.

Tutti frutti

Various kinds of fruit mixed together.

Vol au vents

Patties of very light puff paste, made without a dish or mold, and filled with meats or preserves.