A l'Estragon - With tarragon.

A la Neige - In the style of snow.

A la Poulette - Meat or fish warmed in a white sauce with yolks of eggs.

A la Reine - Of the queen.

Allemande - A thick, white sauce made with cream and the yolks of eggs, and seasoned with nutmeg and lemon juice.

Angelica - A plant, the stems of which are preserved in syrup, and used for decorating pastry, etc.

Anguilles - Eels.

Asperges - Asparagus.

Aspic Jelly - A transparent jelly made with stock, and used for garnishing.

Au Beurre roux - With browned butter.

Au vert Pie - With sweet herbs.

Aux Cressons - With watercress.

Aux Rognons - With kidneys.

Baba - A very light yeast cake soaked in rum.

Bannock - Primitive cake without yeast, cooked on a griddle, in Scotland made of peas, barley and oatmeal, in America of cornmeal.

Barbecue - To roast any animal whole, usually in the open air.

Baron of Beef - The two sirloins not cut down the back. Formerly a favorite dish in England.

Baron of Lamb - The entire loin, not divided at the backbone, with the upper part of both legs.

Bavaroise - Bavarian.

Beam aise - A rich egg sauce flavored with tarragon, named from Beam, birthplace of Henry IV of France.

Bécasses - Woodcock.

Béchamel - A white sauce made with stock and cream, named from a celebrated cook.

Beurre noir - Browned butter.

Bisque - A shellfish soup.

Blanch - To parboil, to scald vegetables, nuts, etc., in order to remove their hulls or skins.

Blanquette - Any white meat warmed in a white sauce thickened with eggs.

Bouchées - Very small Patties.

Boeuf - Beef.

Bouillabasse - Several kinds of fish boiled quickly, and highly seasoned with onion, orange peel, saffron, oil, etc.

Bouille - Broth made from beef.

Bouilli - Beef stewed, generally in one large piece, and served with a sauce.

Bouquet or Fagot of Herbs - A sprig of each of the herbs used in seasoning, rolled up in a spray of parsley and tied securely.

Braising - Stewing in a covered pan, with heat applied both below and above.

Brawm - Head cheese.

Bretonne - A purée of red onions.

Brioche Paste - Cakes made with yeast.

Broché - A spit.

Brochetté - A skewer.

Brunoise - Brown soup or sauce.

Café au Lait - Coffee with hot milk.

Café noir - Black coffee.

Caille - Quail.

Canellons - Puff paste baked round a form of cardboard, shaped like a cane.

Cannelon of Meat - Minced and highly seasoned meat, baked in the form of a large roll.

Capon - A chicken castrated for the purpose of improving the quality of the flesh.

Caramel - A syrup of burnt sugar, named after Count Caramel, who discovered what is called the seventh degree of cooking sugar.

Cardoon - A vegetable resembling the artichoke.

Casserole - A mold formed of rice or potato, and filled with a réchauffé.

Champignons - Mushrooms.

Charlotte - A preparation of cream or fruit, formed in a mold, lined with cake or fruit.

Chartreuse - A preparation of game, fillets, etc., molded in jelly and surrounded by vegetables. Invented by the monks of the monastery of Chartreuse as a convenient way of disguising meat.

Chervil - The leaf of an European plant used as a salad.

Chou-fleur - Cauliflower.

Chutney - A hot acid sauce made from apples, tomatoes, raisins, cayenne, ginger, garlic, shalots, salt, sugar, lemons, and vinegar.

Citron - The rind of a fruit of the lemon species preserved in sugar.

Cochineal - Coloring matter made from the dried bodies of insects found in Mexico, where they feed on a species of the cactus.

Collops - Meat cut in small pieces.

Compote - Fruit stewed in syrup.

Confitures - Preserves.

Consommé - Very rich stock.

Coriander - A plant cultivated for its tender leaves, which are used in soups and salads and in making curry powder.

Cornichons - Pickles.

Cotelettes - Cutlets.

Coulis - A rich, brown gravy.

Crème Brulée - Browned sugar or caramel with cream.

Créole A la - With tomatoes.

Crévettes - Shrimp.

Crimp - To cause to contract, or render more crisp, as the flesh of a fish by gashing it, while living, with a knife.

Croquettes - A preparation of mince with a bread-crumbed coating, and cooked till crisp.

Croustade - A kind of patty of bread or prepared rice.

Croûton - A sippet of fried or toasted bread.

Crumpet - Raised muffins baked on a griddle.

de, d'. - Of; as, filet de boeuf, fillet of beef.

Désosser - To bone.

Deviled - Seasoned hotly.

Dinde - Turkey.

En Coquille - Served in shells.

En Papillote - In papers.

Endive - A plant of the Composite family, used as a salad.

Entrées - Small made dishes served with the first course at an elaborate dinner.

Entrements - Second course side dishes, including vegetables, eggs, and sweets.

Epigrammes - Small fillets of poultry, game, and lamb prepared as an entree.

Espagnole - A rich, brown sauce, the foundation of most brown sauces.

Epinards - Spinach.

Eperlans - Smelts.

Faisan - Pheasant.

Fanchonnettes, Florentines - Small pastries covered with a méringue.

Farcie - A kind of force-meat or stuffing.

Fillets - Long, thin pieces of meat or fish, generally rolled and tied.

Foie - Liver.

Fondant - Melting. Boiled sugar, basis of French candy.

Fondue - A preparation of melted cheese.

Fricandeau - A thick piece of meat larded and browned, and stewed in stock, or baked and covered with glaze.

Fricasse - A stew in which the meat is first fried slightly.

Fromage - Cheese.

Glacé - Covered with icing.

Glaze - Stock boiled down to a thin paste.

Gnocchi - A light, savory dough boiled, served with Parmesan.

Goulasch - A Hungarian beef stew, highly seasoned.

Gratins - Served in a rich sauce with browned crumbs.

Grilled - Broiled.

Groseilles - Currants.

Gumbo - A dish of food made of young capsules of okra, with salt and pepper, stewed and served with melted butter.

Gumbo Filet Powder - Made from the tender young leaves of the sassafras, picked in the spring, and dried carefully in the shade like any herb. Powdered fine and bottled tight. Used in New Orleans.

Haricot - A small bean; a bit. A stew in which the meat and vegetables are finely divided.

Hodge-podge - A Scotch meat stew.

Homard - Lobster.

Hors-d'oeuvres - Relishes.

Huîtres - Oysters.

Jambon - Ham.

Jardinière - A mixed preparation of vegetables stewed in their own sauce; a garnish of various vegetables.

Julienne - A clear soup with shredded vegetables.

Kabobs - A dish of meat with India curry.

Kirsch-kuchen - German cherry cake.

Kippered - Dried or smoked.

Koumiss - Milk fermented with yeast.

Laitue - Lettuce.

Lardoon - The piece of salt pork or bacon used in larding.

Lentils - A variety of the bean tribe used in soups, etc.

Laison - The mixture of egg yolks, cream, etc., used for thickening.

Marinate - To pickle or to sprinkle

Macedoine - A mixture of fruit molded in jelly; or of vegetables.

Madeline - A kind of pound cake.

Maigre - Dishes for fast days, made without flesh.

Maitre d'Hotel - Master of the hotel.

Mango - A kidney-shaped, sub-tropical fruit of variable quality, used green for pickles, and ripe for dessert.

Maraschino - A kind of brandy.

Marinade - A pickle for boiling meat or fish in with a French dressing.

Marrons - Chestnuts.

Mayonnaise - Cold sauce, or salad dressing, of raw eggs and oil.

Menu - A bill of fare.

Mérinque - A kind of icing made of white of egg and sugar well beaten.

Mirepoix - A rich, brown broth used in braising meat.

Oeufs - Eggs.

Ognon - Onions.

Okra - The green mucilaginous pods of an annual plant, used in the South for soups and pickles.

Panais - Parsnips.

Pâté aux Choux - Cream-cake paste, so called because when baked it resembles a head of cabbage.

Pâté de Foie gras - A pie of fat livers.

Perdreux - Partridge.

Petits Pols - Peas

Pigeonnaux - Squab.

Pimento - Allspice or Jamaica pepper.

Pistachio - A pale greenish nut resembling the almond.

Poisson - Fish.

Pommes - Apples.

Pommes de Terre - Potatoes.

Pot-au-feu - The stock pot.

Potaqe - A soup.

Pot-Pourri - A mixture of minced cooked meat and vegetables. A mixture of fruits and sugar.

Poulet - A chicken.

Praline - Flavor with burnt almond.

Purée - A thick soup rubbed through a sieve.

Quenelle - A delicate force-meat used in entrées.

Ragout - A highly seasoned stew flavored with wine.

Ramakins - A preparation of cheese and puff paste or toast, baked or browned.

Ratifias - Almond cakes. A kind of liquor flavored with nuts.

Réchauffé - Anything warmed over.

Rissoles - Small shapes of puff paste filled with some mixture, and fried or baked. Or balls of minced meat, egged and crumbed, and fried till crisp.

Rizotta - Italian rice and cheese.

Roux - Thickening made with butter and flour.

Salpicon - A mince of poultry, ham, and other meats used for entrées.

Sauce Piquante - An acid sauce.

Sauté - Fried and tossed over in a little fat.

Scones - Scotch cakes of meal or flour.

Soubise Sauce - A purée of white on ions named after Prince Soubise.

Soufflé - A very light pudding or omelet. The name means "puffed up."

Soy - A Japanese sauce prepared from the seeds of Dolichos Soja. It has an agreeable flavor and a clear, brown color. Used to color soups and sauces.

Stock - The essence extracted from meat.

Sultanas - White or yellow seedless grapes, grown in Corinth.

Tarragon - An herb, the leaves of which are used as seasoning and in flavoring vinegar.

Timbale - A drum-like shell of rice or macaroni filled with force-meat or ragout.

Turbans - Ornamental drum-shaped cases containing entrées made of force-meat and fillets of game, etc.

Velouté - A smooth, white sauce.

Vinaigrette Sauce - With acid wine or vinegar.

Vol-au-vent - A crust of very light puff paste, filled with oysters or chickens, warmed in a cream sauce, or filled with fruit.

Zest of lemon - The grated or shaved yellow layer of oil cells.

Zweiback - Bread toasted twice.