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'oeuvres, side dishes, served preliminary to the dinner, supposed to create an appetite for something more substantial.

Aspic

Savory jelly.

Au, Aux

To or with.

Baba Cakes

Sweet Cakes raised with yeast.

Bain-Marie

A double boiler.

Bisque

A paste or puree.

Blanch

To scald.

Bombe

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

Bouchee

Mouthful.

Bouillon

Beef broth.

Brioche

A bread made rich with eggs.

Brochette

A skewer.

Canape

Pieces of toast or bread, spread with some mixture.

Caviare

Salted and smoked sturgeon roe.

Curacoa

A cordial.

Cutlets

Steaks of veal, lamb, mutton, or pork.

Entree

A made dish served as a course or between courses.

Foie-Gras

Fat liver; especially the liver of fat geese.

Fondue

Cheese and eggs cooked together.

Fondant

Cooked and beaten sugar, ready to flavor and mold for centers of bonbons.

Francaise

In French style.

Frappe

Half frozen.

Fricassee

Originally meat fried and served with a sauce.

Gherkins

Small cucumbers.

Giblets

The neck, liver, gizzard, and heart of poultry or game.

Glace

Glossed over.

Hors D'Oeuvres

Side dishes.

Italienne

In Italian style.

Jardiniere

Mixed vegetables.

Koumiss

Fermented milk.

Macedoine

A mixture of several fruits or vegetables.

Marinade

A pickle composed of vinegar, oil, salt, and pepper.

How To Marinate

To pickle in a French Dressing.

Marrons

Chestnuts.

Mayonnaise

Salad sauce.

Meringue

Mixture of sugar and white of egg beaten together.

Mignon

Small.

Mousse

Moss, froth, something light and spongy.

Mulligatawny

Curry soup.

Noir

Black.

Papillote

Paper.

Parfait

Perfect.

Pate

Paste.

Pilaf

Turkish dish of rice and tomatoes.

Potage

Soup.

Printaniere (A La)

With young spring vegetables.

Puree

Ingredients rubbed through a sieve.

Ragout

A highly seasoned fish or meat dish.

Rissoles

Something crisp.

Riz

Rice.

Roux

Butter and flour mixed and used for thickening.

Sabayon

A custard flavored with wine.

Salamander

An iron, similar to a large poker, used for browning surfaces, which cannot be placed in the oven.

Salmi

A rich stew, generally of game.

Scones

Scotch name for baking powder biscuit.

Sippett

Small cubes of fried bread.

Sorbet

Frozen punch.

Souffle

A puff, something light and fluffy.

Syllabub

Old English name for whipped and flavored cream.