Twenty lessons in domestic science

Name applied to sauce containing red colored food, such as lobster roe, red tongue, etc. Puffs filled with pastry cream Made dishes for the first course Dressed vegetables, large salads, sweets of of all descriptions An entree of two pieces of food, one bread-crumbed,^ the other plain, both fried and served together Thin slices of meats or fish Endive One of the grand stock sauces from which is made the special sauces (brown) Stuffing, forcemeat Fillet. The undercut of a loin of beef, mutton, veal, pork or game Flower Liver (of calf) Liver (of geese) Cheese and eggs French style Partly frozen Piece of veal, larded and braised A dish made of chicken, or any small animal, generally in a rich yellow sauce Cold Cheese Cake Geneva style Ice Name of an Italian cheese Name of a Hungarian stew highly seasoned Browned part ; a dish as gratin is the food covered with sauce, sprinkled with crumbs and browned Broiler, gridiron Gruyere grui-ier Haricot ha-ri-co Hollandaise ho-lan-de-z Hors-doeuvre hor-deu-vr Huile ui-1 Huitre ui-tr Jardiniere jar-di-nie-r Jolie-fille (a la) join-fi-e Julienne ju-lie-n Jus (au) ju Kirsch-wasser kirsh-ouazeur Kummel kum-mel Lait le Lardon lar-don Legumes le-gu-m Liason lie-zon Macedoine ma-se-doa-n Madelines ma-de-lin-es Maigre (au) me-gr Maitre (d 'hotel) me-tr Marinade ma-ri-na-d Marseillaise (a la) mar-se-le Mayonnaise me-on-ai-se Menu Napolitaine na-po-li-tin-e Neige (a la) ne-j Noir (cafe) no-ar Nougat Paprika pa-pri-ka Pate pa-te Petite pe-ti-t Pilau pi-lo Pique pi-ke Pistaehe pis-ta-sh Pois poa Pomme de terre po-m Potage po-ta-j Pgt-au-feu pe-to-feu Potpourri po-po-re Puree Name of a French cheese Kidney bean; stewed meat with turnips, etc. In Dutch style ; also name of a sauce Appetizer, side dish Oil Oyster A dish of mixed vegetables principally carrots and turnips Dishes fair to look upon Name given to shredded vegetables, i. e., carrots, turnips, etc., also name of a vegetable soup Juice, gravy, with meat gravy Name of a liqueur made from cherries Name of a Russian liqueur Milk-white of egg Strips of fat used for larding Vegetables Thickening (yolks of eggs, etc.) Dish of different vegetables; fruits Small cakes baked in a mold Without meat; food other than meat Name of a sauce To lay or soak in pickle Style of Marseilles A salad dressing The bill of fare. Literally the word means minute detail of courses Style of Naples ; also name of a sauce Dishes having a white border (of rice, potatoes, etc.) Black coffee Almond rock candy Hungarian red pepper Patty; pie Small; little Pilaff, rice, a dish of onions and rice To lard meats with strips of bacon and vegetables Pistachio nuts Peas Apple Soup A name of a soup A stew of various kinds of meats and spices A smooth pulp; mashed vegetables; thick soups Quenelles ke-nel-les Oval shapes of force-meat made of chicken, veal, rabbit Rechauffe re-sho-fe Cold food, made hot again Rissole ri-so-1 A croquette mixture enclosed in pastry and fried Robert ro-ber-t Name of a spicy sauce Roux rou A mixture of flour and butter Saute so-te To cook quickly over a sharp fire, with just enough oil or butter to prevent sticking Santoir so-toar A saute pan Serviette ser-vie-t Table napkin Soubise