Savory jelly for cold dishes.
Very thin patties, or cakes.
A clear broth, usually of beef.
To cook meats in a closely covered stew-pan, so that they retain their flavor, and that of the other ingredients put with them.
A fluted mold for iees or jelly.
A strong clear soup, usually made of beef.
Bread toasted in small shapes, and used with soup, or for garnishing.
A small after-dinner cup of coffee.
A carefully prepared dish, served between the principal courses at dinner.
A preparation of melted cheese and eggs.
Sugar boiled and worked into a creamy paste.
Semi- or half-frozen.
Tenderloin of beef.
A rich stew.
A carefully prepared small dish, served at the beginning of a meal, to sharpen the appetite.
Gravy, or the juice of meats.
Sugar and white of eggs beaten to a froth.
A sweet omelette.
A soup, of meat, fish or vegetables, boiled to a pulp, and then passed through a sieve.
A rich brown stew.
Meats tossed over the fire in a little fat.
A very light pudding or omelette.
Pastry baked in a mold to receive some filling.
Various kinds of fruit mixed together.
Patties of very light puff paste, made without a dish or mold, and filled with meats or preserves.