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Caviare

Curaçoa Salted and smoked sturgeon roe.

A cordial.

Cutlets - Steaks of veal, lamb, mutton, or pork.

Entrée - A made dish served as a course or between courses. Foie-gras - Fat liver; especially the liver of fat geese. Fondue - Cheese and eggs cooked together.

Fondant - Cooked and beaten sugar, ready to flavor and mold for centers of bonbons.

Française - In French style.

Frappé - Half frozen.

Fricassee - Originally meat fried and served with a sauce. Gherkins - Small cucumbers.

Giblets - The neck, liver, gizzard, and heart of poultry or game. Glacé - Glossed over.

Hors d'œuvres - Side dishes.

Italienne - In Italian style.

Jardinière - Mixed vegetables.

Koumiss - Fermented milk.

Macedoine - A mixture of several fruits or vegetables. Marrons - Chestnuts.

Mayonnaise - Salad sauce.

Meringue - Mixture of sugar and white of egg beaten together. Mignon - Small.

Mousse - Moss, froth, something light and spongy.

Mulligatawny - Curry soup.

Noir-Black.

Papillote - Paper.

Parfait - Perfect.

Pâté-Paste.

Pilaf - Turkish dish of rice and tomatoes.

Potage - Soup.

Printanière (à la) - With young spring vegetables.

Purée - Ingredients rubbed through a sieve.

Ragoût - A highly seasoned fish or meat dish.

Rissoles - Something crisp.

Riz - Rice.

Roux - Butter and flour mixed and used for thickening. Sabayon - A custard flavored with wine.

Scones - Scotch name for baking powder biscuit.

Sorbet - Frozen punch.

Soufflé - A puff, something light and fluffy.

Syllabub - Old English name for whipped and flavored cream.