Aspic

Meat jelly.

Au Gratin

Dishes covered with crumbs and browned.

Au Naturel

Plain, simple. Potatoes cooked in their jackets are "au naturel."

Barbecue

To roast any animal whole, usually in the open air.

Bisque

Soups made thick with mince and crumbs.

Blanch

To parboil, to scald vegetables, nuts, etc., in order to remove the skin.

Blanquette

Any white meat warmed in a white sauce, thickened with eggs.

Bouillon

A clear broth.

Bouquet

A sprig of each of the herbs used in seasoning, rolled up in a spray of parsley and tied securely.

Cafe au lait

Coffee boiled with milk.

Cafe noir

Black coffee.

Camembert

A brand of fancy cheese.

Canape

Usually toast with cheese or potted meat spread upon it. Sometimes made of pastry.

Cannelon

Meat stuffed, rolled up and roasted or braised.

Capers

Unopened buds of a low trailing shrub grown in southern Europe. Pickled and used in sauces.

Capon

A chicken castrated for the sake of improving the quality of the flesh.

Caramel

A syrup of burnt sugar, used for flavoring custards, etc., and for coloring soups.

Casserole

A covered dish in which meat is cooked; sometimes applied to forms of pastry, rice or macaroni filled with meat.

Champignons

French mushrooms.

Charlotte

A preparation of cream or fruit, formed in a mold, lined with fruit or cake.

Chervil

The leaf of a European plant used as a salad.

Chillies

Red peppers.

Chives

An herb allied to the onion family.

Chutney

A hot acid sauce made from apples, raisins, tomatoes, cayenne, ginger, garlic, shalots, lemons, vinegar, salt and sugar.

Comfitures

Preserves.

Compote

Fruit stewed in syrup.

Consomme

Clear soup.

Cream sugar and butter

Is to rub the sugar into the butter until they are well incorporated, then beat light and smooth.

A la Creole

With tomatoes.

Croquettes

A savory mince of meat, or fowl, or fish, or mashed potatoes, rice or other vegetables, made into shapes and fried in deep fat.

Croustade

A kind of patty made of bread or prepared rice.

Croutons

Bread dice fried.

Crumpet

Raised muffins baked on a griddle.

Curries

Stews of meat or fish, seasoned with curry powder and served with rice.

De Brie

A brand of fancy cheese.

Demitasse

A small cup; term usually applied to after-dinner coffee.

Deviled

Seasoned hotly.

Eclair

Pastry or cake filled with cream.

En Coquille

Served in shells.

Endive

A plant of the composite family used as a salad.

Entrees

Small made dishes served between courses at dinner.

Entrements

Second course side dishes, including vegetables, eggs and sweets.

Farcie

Stuffed.

Fillets

Long thin pieces of meat or fish, generally rolled and tied.

Fines herbes

Minced parsley, etc.

Finnan Haddock

Haddock smoked and dried.

Fondant

Melting. Boiled sugar, the basis of French candy.

Fondu

A preparation of melted cheese.

French dressing

A simple salad dressing of oil, vinegar, salt, pepper, and sometimes mustard.

Galantine

Meat, boned, stuffed, rolled and boiled, always served cold.

Glace

Iced.

Glaze

Stock boiled down to a thin paste.

Grilled

Broiled.

Gruydre

A brand of fancy cheese.

Hors d'ceuvres

Relishes.

Jardiniere

A mixed preparation of vegetables stewed in their own sauce; a garnish of vegetables.

Julienne

A clear soup with shredded vegetables.

Koumiss

Milk fermented with yeast.

Lardoon

The piece of salt pork used in larding.

Lentils

A variety of the bean tribe used in soups, etc.

Marrons

Chestnuts.

Mayonnaise

A salad dressing made of oil, the yolks of eggs, vinegar or lemon juice, salt and cayenne.

Menu

Bill-of-fare.

Meringue

The white of eggs whipped to a standing froth with powdered sugar.

Mousse

Ice cream made from whipped cream.

Noodles

Dough, cut into strips or other shapes, dried and then dropped into soup.

Nougat

Almond candy.

Paprika

Hungarian sweet red pepper.

Pate

Some preparation of pastry, usually a small pie. Hence "patty-pans."

Pate de foie gras

Small pie filled with fat goose liver.

Piece de resistance

Principal dish at a meal.

Pilau

East Indian or Turkish dish of meat and rice.

Pimento

Jamaica pepper.

Pimolas

Small olives stuffed with pimento - i. e., sweet red pepper.

Piquante

Sharply flavored, as "sauce piquante," a highly seasoned sauce.

Pistachio

A pale greenish nut resembling the almond.

Polenta

An Italian mush made of Indian meal, or of ground chestnuts.

Potage

A family soup.

Potpourri

A highly seasoned stew of divers materials - meat, spices, vegetables and the like; a Spanish dish.

Puree

Vegetables or cereals cooked and rubbed through a sieve to make a thick soup.

Ragout

Stewed meat in rich gravy.

Ramakins

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

Rechauffe

Anything warmed over.

Rissoles

Minced meat, made into rolls covered with pastry or rice, and fried.

Rissotto

Rice and cheese cooked together; an Italian dish.

Roquefort

A brand of fancy cheese.

Roti

Roasted.

Roulade

Meat stuffed, skewered into a roll and cooked.

Roux

Butter and flour cooked together and stirred in a smooth cream. A white roux is made with uncooked flour; a brown, with flour that has been browned by stirring it upon a tin plate over the fire.

Salmi

A warmed-over dish of game, well seasoned.

Saute

To fry lightly in hot fat or butter, not deep enough to cover the thing cooked.

Scalpion

A mince of poultry, ham, and other meats used for entrees, or it may be a mixture of fruits in a flavored syrup.

Scones

Scotch cakes of flour and meal.

Shalot

A variety of onion.

Sorbet

Frozen punch.

Soubise

A sort of onion sauce eaten with meat.

Souffle

A "trifle" pudding, beaten almost as light as froth, then baked quickly.

Stock

The essence extracted from meat.

Supreme

White cream gravy made of chicken.

Tarragon

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

Tartare

As a "sauce tartare" - tart, acid.

Timbale

A small pie or pudding baked in a mold and turned out while hot.

To Braise Meat

Cook in a covered pan in the oven with stock, minced vegetables, and peas, beans, etc., whole, and with savory herbs.

To Marinate

To cover with lemon juice or vinegar and oil, or with spiced vinegar.

Truffles

A species of fungi growing in clusters some inches below the surface of the ground. Used in seasoning and for a garnish.

Tutti-frutti

A mixture of fruits.

Veloute

A smooth white sauce.

Vol-au-vent

Light puff pastry baked in a mold and filled with chicken, sweetbreads or other delicate viand.

Zwieback

Bread baked twice.