Assiette (plate)
Assiettes are the small entrées and hors d'œuvres, the quantity of which does not exceed what a plate will hold. At dessert, fruits, cheese, chestnuts, biscuits, &c., if served upon a plate, are termed assiettes.
Assiette volante is a dish which a servant hands round to the guests, but is not placed upon the table. Small cheese soufflés and FRENCH TERMS. very hot, are frequently made assiettes volantes.
Au-bleu. Fish dressed in such a manner as to have a bluish appearance.
Au-naturel. - Plain simple cookery, generally boiling in water.