Twenty lessons in domestic science

Spherical mold used for ice cream and ice pudding Bonne Bouchees bon-bou-she Name generally applied to highly seasoned patties Bordeaux bor-do Pertaining to Bordeaux Bouchee bou-she Mouthful Bouchees Small puff paste patties (petit pates) small enough to be a traditional mouthful only Boudin bou-din Puddings made of meats, game poultry and fish in form of sausages Bouilla-baisse bou-ya-bas Thick fish soup Bouillon A plain, clear soup. Beef broth Bourgeoise bour-joa Plain, family style Braise (d) bre-z Brie Broche Brochettes Cafe (Noir) Camembert Canape bri bro-sh bro-she-t ka-fe ko-mem-ber-t ka-na-pe Cannelons Capon ka-ne-lon ka-pon Caramel Casserole Caviar ka-ra-mel ka-se-rol ka-vi-ar Cerises Chapon se-ri-z sha-pon Charlotte shar-lot Chasseur Chaud Chaud-froid sha-seur sho-d sho-froa-d Chef (de cuisine) Chicoree Chiffonade Chipolata shef shi-ko-re shi-fon-ade shi-po-la-ta Chives Choux chivs show Cockie-Leckie Compote kon-po-t Court-Buillon kour-bou-yon Creole kre-o-l Cresson CromesMes kre-son krom-ske Croquette kro-ket Croustade krous-tade Crouton krou-ton Cuisine kui-zi-n Meat, game and poultry cooked in covered pan with extra heat on cover Name of a cheese A kitchen utensil; a skewer Meats broiled on skewers Strong (black) after dinner coffee Name of a cheese Fried sliced bread used for to cover with paste foods Thin strips of meat stuffed and rolled A young male foul that has been castrated and fattened for the table Burnt sugar, used for coloring A hollow mold of rice; a saucepan Food made of the salted roe of sturgeon, cod, salmon Cherries Capons; piece of bread boiled in the soup ; crust of bread rubbed with garlic put in salad A mold lined with bread or cake filled with fruits or cream Hunter Hot Food prepared hot, then made into a more suitable form to eat when cold Chief of kitchen ; head cook Chicory Vegetables shredded. Style of a garnish that contains chihhals (a sort of onion) A flavoring herb Cabbage; also name of a paste for fritters A Scotch soup A stew of fruit, sometimes applied to a stew of birds A preparation of wine, water and savory herbs in which fish is cooked Franco-Spanish colonists. Name of a soup, sauce and garnish "Watercress Croquette mixture, wrapped with bacon, dipped in batter, or covered with paste and fried. A sweet or savory preparation, bread crumbed and fried crisp Hollow, fried shapes of bread Fried bread, cut for garnishing Kitchen Curacoa ku-ra-so Dariole da-ri-ol Dejeuner de-jeu-ne Demi Glace de-mi-glas Demi Tasse de-mi-ta-s Diable dia-bl Eau Eau de Vie o-de-Vie Ecarlate e-kar-la-t Eclair e-kler Entrees an-tre Entremets an-tre-me Epigramme e-pi-gra-m Escalops es-ka-lop Escarole es-ka-rol Espanole es-pa-nyol Farce far-s Filet fi-le Fleur fleur Foie (de Veau) foa Foie Gras foa-gras Fondue fon-du Franeaise (a la) fran-ce-z Frappe fra-pe Fricandeau fri-kan-do Fricassee fri-ka-se Froid froa Fromage fro-ma-j Gateau ga-to Genevois, e (a la) je-n-voa-z Glace Gla-s Gorgonzola gor-go-nzo-la Goulash gou-lash Gratin (au) gratin Grille gri-ye A liqueur A mould lined with thin paste and filled up with custard, whipped cream, etc. Breakfast A rich gravy; frosting Half cup Devil ; name of a sauce Water Water of life