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Glossary

Anchovy - A fish caught in the Mediterranean.

Anchovy Essence - Consists of pounded anchovies cooked with water, vinegar, spices, and mushrooms.

Angelica - A plant, the stalks of which are preserved, used for decorating.

Appetizers - Cold hors d'œuvres, side dishes, served preliminary to the dinner, supposed to create an appetite for something more substantial.

Au, Aux - To or with.

Bain-marie - A double boiler.

Bisque - A paste or purée.

Blanch - To scald.

Bombe - Ices in a mold, an outside coating of one kind, a filling of another.

Bouchée - Mouthful.

Bouillon - Beef broth.

Brioche - A bread made rich with eggs.

Brochette - A skewer.