Manna Kroup

A flour made from wheat and rice, sometimes mixed with saffron and yolk of egg.

Maraschino

A kind of brandy.

Marinade

A pickle for boiling meat or fish in.

Marinate

To pickle or to sprinkle with a French dressing.

Marrons

Chestnuts.

Matelote

A rich stew, made of fish, and flavored with wine.

Mayonnaise

Cold sauce, or salad dressing, of raw eggs and oil.

Menu

A bill of fare.

Meringue

A kind of icing made of white of egg and sugar well beaten.

Mi-Careme

Dishes used in mid-Lent.

Mignonnetle Pepper

Peppercorns ground coarsely.

Mirepoix

A rich brown broth used in braising meat.

Miroton

Pieces of meat cut larger than collops, for a stew or ragout. Morel. A species of mushroom. Morue. Codfish. Mouton. Mutton.

Nectarine

A variety of the peach, having a smooth skin. Nougat. A mixture of almonds and sugar Nouilles. A kind of vermicelli. Noyau. A cordial.

AEufs

Eggs.

Ognon

Onions.

Okra

The green mucilaginous pods of an annual plant, used in the South for soups and pickles. Oxalic Acid. The acid in sorrel and rhubarb.

Panais

Parsnips.

Paner

To cover with bread crumbs.

Panure

Any entree that is bread-crumbed.

Pate aux Choux

Cream-cake paste, so called because when baked it resembles a head of cabbage.

Pate de Foie gras

A pie of fat livers.

Perdreux

Partridge.

Persillade of Fish

With parsley.

Petits Panis

Little bread.

Petits Pois

Pease.

Pigeonnaux

Squab.

Pimento

Allspice or Jamaica pepper.

Pistachio

A pale greenish nut resembling the almond.

Poelie

Stock used instead of water for boiling poultry, sweetbreads, etc.

Poisson

Fish.

Pommes

Apples.

Pommes de Terre

Potatoes.

Pot-au-feu

The stock pot.

Potage

A soup.

Pol-Pourri

A mixture of minced cooked meat and vegetables. A mixture of fruits and sugar.

Poulet

A chicken.

Praline

Flavor with burnt almond.

Printanier (a la)

With young spring vegetables.

Puree

A thick soup rubbed through a sieve.

Quenelle

A delicate force-meat used in entrees.

Ragout

A highly seasoned stew flavored with wine.

Ramakins

A preparation of cheese and puff paste or toast, baked or browned.

Ratifias

Almond cakes. A kind of liquor flavored with nuts.

Ravigote

A highly flavored green herb sauce.

Rechauffe

Anything warmed over.

Removes, or Releves

The roasts or principal dishes.

Ris de Veau

Sweetbread.

Rissoles

Small shapes of puff paste filled with some mixture, and fried or baked. Or balls of minced meat, egged and crumbed, and fried till crisp.

Risotto

An Italian dish of rice and cheese.

Rizotta

Italian rice and cheese.

Rognons

Kidneys.

Roux

Thickening made with butter and flour.

Salmi

A stew or hash of game. Salpicon. A mince of poultry, ham, and other meats used for entrees. Savoy Cakes, or Naples Biscuits. Lady Fingers.

Sauce Piquante

An acid sauce. Saute. Fried and tossed over in a little fat. Scones. Scotch cakes of meal or flour. Semona, or Semolina. Same as Manna Kroup.

Shalot

A variety of onion. Soubise Sauce. A puree of white onions named after Prince Soubise.

Souffle

A very light pudding or omelet.The name means "puffed up."

Soy

A Japanese sauce prepared from the seeds of Dolichos Soja. It has an agreeeble flavor and a clear brown color. Used to color soups and sauces.

Stock

The essence extracted from meat. Sultanas. White or yellow seedless grapes, grown in Corinth.

Tamis

A sieve or fine strainer cloth.

Tarragon

An herb, the leaves of which are used as seasoning and in flavoring vinegar.

Tendrons de Veau

The gristles from the breast of veal stewed in stock, and served as an entree.

Timbale

A drum-like shell of rice or macaroni filled with force-meat or ragout.

Toad in the Hole

A dish of cold meat baked in a batter of milk, eggs, and flour.

Tourte

A tart.

Truffles

A species of fungi growing in clusters some inches below the soil, and having an agreeable perfume, which is easily scented by pigs, who are fond of them, and by dogs trained to find them. They are found abundantly in France, but are not subject to cultivation. Used in seasoning and garniture.

Truite

Trout.

Turbans

Ornamental drum-shaped cases containing entrees made of forcemeat and fillets of game, etc.

Vanilla

The fruit of a Mexican plant. Pure vanilla beans are from seven to nine inches long, soft, oily, flexible, can easily be wound over the finger, and when cut have a frosted appearance. The seeds are so fine as to be hardly discernible. An ounce contains seven or eight beans, and costs $1.50.

Veau

Veal.

Veloute

A smooth white sauce.

Vin (Au)

With wine.

Vinaigrette Sauce

With acid wine or vinegar.

Vol-au-vent

A crust of very light puff paste, filled with oysters or chickens, warmed in a cream sauce, or filled with fruit.

Zest of lemon

The grated or shaved yellow layer of oil cells. Zwieback. Bread toasted twice.