Aspic:: Savory jelly for cold dishes.
Au gratin:: Dishes prepared with sauce and crumbs and baked.
Bouchées:: Very thin patties or cakes, as name indicates--mouthfuls.
Baba:: A peculiar, sweet French yeast cake.
Bechamel:: A rich, white sauce made with stock.
Bisque:: A white soup made of shell fish.
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
consommé, which is "reduced" soup.
Braisé:: 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.
Consommé:: 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.
Entrée:: 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.
Soufflé:: 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 Owen, in Good Housekeeping.
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