Croquette
Ball of fried meat, rice, potatoes, &c.
Croûtons. Fried sippets of bread.
FRENCH TERMS.
Daubière. An oval stewpan, in which daubes are cooked; daubes being meat or fowl stewed in sauce.
Désosser. To bone, or take out the bones from poultry, game or fish. This is an operation requiring considerable experience. Entrées. Made dishes served after the fish course.