Aspic

Savory jelly for cold dishes.

Au Gratin

Dishes prepared with sauce and crumbs and baked. Bouchees.- - Very thin patties or cakes, as name indicates - -mouth-fuls.

Baba

A peculiar, sweet French yeast cake. Bechamel: - A rich, white sauce made with stock. Bisque: - A white soup made of shell fish.

How To Blanch

To place any article on the fire till it boils, then plunge it in cold water; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water.

Bouillon

A clear soup, stronger than broth, yet not so strong as consomme, which is "reduced" soup.

Braise

Meat cooked in a closely covered stewpan, so that it retains its own flavor and those of the vegetables and flavorings put with it.

Brioche

A very rich, unsweetened French cake made with yeast.

Cannelon

Stuffed rolled-up meat.

Consomme

Clear soup or bouillon boiled down till very rich, i. e. consumed.

Croquettes

A savory mince of fish or fowl, made with sauce into shapes, and fried.

Croustades

Fried forms of bread to serve minces or other meats upon.

Entree

A small dish, usually served between the courses at dinner.

Fondue

A light preparation of melted cheese.

Fondant

Sugar boiled and beaten to a creamy paste.

Hollandaise Sauce

A rich sauce, something like hot mayonnaise.

Matelote

A rich fish stew, with wine.

Mayonnaise

A rich salad dressing.

Meringue

Sugar and white of egg beaten to sauce.

Marmade

A liquor of spices, vinegar, etc., in which fish or meats are steeped before cooking.

Miroton

Cold meat warmed in various ways, and dished in circular form.

Purse

This name is given to very thick soups, the ingredients for thickening which have been rubbed through a sieve.

Poulette Sauce

A. bechamel sauce, to which white wine and sometimes eggs are added.

Ragout

A. rich, brown stew, with mushrooms, vegetables, etc.

Piquante

A sauce of several flavors, acid predominating.

Quenelles

Forcemeat with bread, yolks of eggs highly seasoned, and formed with a spoon to an oval shape; then poached and used either as a dish by themselves, or to garnish.

Remoulade

A salad dressing differing from mayonnaise, in that the eggs are hard boiled and rubbed in a mortar with mustard, herbs, etc.

Rissole

Rich mince of meat or fish rolled in thin pastry and fried.

Roux

A cooked mixture of butter and flour, for thickening soups and stews.

Salmi

A rich stew of game, cut up and dressed, when half roasted.

Sauter

To toss meat, etc., over the fire, in a little fat.

Souffle

A very light, much whipped-up pudding or omelette.

Timbale

A sort of pie in a mold.

Vol Au Vents

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

Catherine Qwen, in Coed HousekeePing.