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Blanquette
Bœuf braisé. Braised beef.
Bœuf à la jardinière. Braised beef with vegetables.
Bombe glacée. Moulded ice cream and. ice, or two kinds of ice cream. Outside of one kind, filling of another.
Bouchées. Literally, mouthful. Small patties.
Bouquet of herbs. A sprig each of thyme, savory, marjoram, and parsley.
Bourgeoise (a la). In family style.
Bretonne sauce. A stock sauce in which chopped parsley is served.
Café noir. Black coffee.
Cervelles de veau. Calf's brains.
Chartreuse. A mould of aspic in which there are vegetables; a meat preparation filling the centre of the mould. Used to denote anything concealed.
Chateaubriand. A cut from the centre of a fillet of beef. Chaud-froid. Literally, hot cold. In cookery a jellied sauce.
Chou-fleur. Cauliflower.
Chutney. An East India sweet pickle.
Civet. A game stew.
Compotes. Fruits stewed in syrup and kept in original shape.
Consommé de volaille. Chicken soup.
Côtelettes. Cutlets.
Court bouillon. A highly seasoned liquor in which to cook fish.
Créole (à la). With tomatoes.
Croûte au pot. A brown soup poured over small pieces of toast.
Curry powder. A yellow powder of which the principal (ingredient is tur meric. Used largely in India.
De, d'. Of.
Devilled. Highly seasoned.
Dinde farcie. Stuffed turkey.
Dinde sauce céleri. Turkey with celery sauce.
Écossaise (à l'). In Scottish style.
En bellevue. In Aspic jelly. Applied τo meats.
En coquilles. In shells.
En papillotes. In papers.
Eperlans frits. Fried smelts.
Espagnole sauce. A rich brown sauce.
Farci-e. Stuffed.
Fillet de bœuf piqué. Larded fillet of beef.
Flammande (à la). In Holland style.
Foie de veau grillé. Broiled liver.
Fondue. A dish prepared of cheese and eggs.
Fraises. Strawberries.
Frappé. Semi-frozen.
Fricassée de poulet. Fricassee of chicken.
Fromage. Cheese.
Gateau. Cake.
Gelée. Jelly.
Génevoise (à la). In Swiss style.
Glacé. Iced or glossed over.
Grilled. Broiled.
Hachis de bœuf. Beef hash.
Hoe cakes. Cakes made of white corn meal, salt, and boiling water, cooked on a griddle.
Homard. Lobster.
Hors-d'œuvres. Side dishes.
Huîtres en coquille. Oysters in shell.
Huîtres frites. Fried oysters.
Italienne (à l'). In Italian style.
Jambon froid. Cold ham.
Jardinière. Mixed vegetables.
Kirschwasser. Liqueur made from cherry juice.
Kuchen. German for cake.
Kümmel. Liqueur flavored with cumin and caraway seed.
Lait. Milk.
Laitue. Lettuce.
Langue de bœuf à l'écarlate. Pickled tongue.
Macaroni au fromage. Macaroni with cheese.
Macédoine. A mixture of several kinds of vegetables.
Maigre. A vegetable soup without stock.
Maître d'hôtel. Head steward.
Mango. A fruit of the West Indies, Florida, and Mexico. young melons and cucumbers.
Maraschino. A cordial.
Mango pickles. Stuffed and pickled Marrons. Chestnuts.
Menu. A bill of fare.
Moru. Salt cod.
Noël.
Christmas.
Noir. Black.
Nouilles. Noodles.
Noyau. A cordial.
Œufs farcis. Stuffed eggs.
Œufs pochés. Poached eggs.
Omelette aux fines herbes. Omelet with fine herbs.
Omelette aux champignons. Omelet with mushrooms.
Pain. Bread.
Panade. Bread and milk cooked to a paste.
Paté de biftecks. Beefsteak pie.
Paté de fois gras. A paste made of fatted geese livers.
Pigeonneaux. Squabs.
Pois. Peas.
Pommes. Apples.
Pommes de terre. Potatoes.
Pommes de terre à la Lyonnaise.
Lyonnaise potatoes.
Pone cakes. A cake made in the South. baked in the oven.
Potage. Soup Poulets sautés. Fried chicken.
Queues de bœuf. Ox-tails.
Ragoût. A highly seasoned meat dish.
Réchauffés. Warmed over dishes.
Removes. The roasts or principal dishes.
Ris de veau. Sweetbreads.
Salade de laitue. Lettuce salad.
Salade de légumes. Vegetable salad.
Salpicon. Highly seasoned minced meat mixed with a thick sauce.
Selle de venaison. Saddle of venison Sippets. English for croûtons.
Soufflé. Literally, puffed up.
Soup à l'ognon. Onion soup.
Sucres. Sweets.
Tarte aux pommes. Apple pie.
Tourte. A tart.
Trout saumonée. Salmon trout
— Miss Farmer'S