Feuilletage
Puff-paste.
Flamber. To singe fowl or game after they have been picked.
Foncer. To put in the bottom of a saucepan slices of ham, veal or thin broad slices of bacon.
Galette. A broad thin cake.
Gâteau. A cake, correctly speaking; but used sometimes to denote a pudding and a kind of tart.
Glacer. To glaze, or spread upon hot meats, or larded fowls, a thick and rich sauce or gravy, called glaze. This is laid on with a feather or brush, and in confectionary the term means to ice fruits and pastry with sugar, which glistens on hardening.
Hors-d'œuvres. - Small dishes or assiettes volantes of sardines, anchovies and other relishes of this kind, served to the guests during dinner.
Lit. A bed or layer; articles in thin slices are placed in layers, other articles, or seasoning, being laid between them.
Maigre. Broth, soup or gravy made without meat.
Matelote. A rich fish-stew, which is generally composed of carp, eels, trout or barbel. It is made with wine.
Mayonnaise. Cold sauce or salad dressing.
Menu Bill of fare.
Meringue. A kind of icing made of whites of eggs and sugar, well beaten.