Demi-Tasse (duh-mee tass).--Literally, a half cup. As commonly used, it refers to a small cup in which after-dinner coffee is served.
Deviled.--Highly seasoned.
Dill.--A plant used for flavoring pickles.
En coquille (ang ko-ke-yuh).--Served in shells.
Entrées (ang-tray).--Small made dishes served with lunch or dinner. They are sometimes served as a course between the main courses of a meal.
Escarole (ays-kar-ol).--A broad-leaved kind of endive.
Farce or Forcemeat.--A mixture of meat, bread, etc., used as stuffing.
Fillets (fe-lay).--Long, thin pieces of meat or fish generally rolled and tied.
Fillet Mignons (fe-lay me-nyong).--Small slices from fillet of beef, served with steak.
Fondant.--Sugar boiled with water and stirred to a heavy paste. It is used for the icing of cake or the making of French candies.
Fondue.--A dish made usually with melted or grated cheese. There are several varieties of this preparation.
Frappé (frap-pay).--Semifrozen.
Fromage (fro-magh).--Cheese.
Glacé; (glah-say).-Covered with icing; literally, a shining surface.
Glaze.--The juices of meat cooked down to a concentration and used as a foundation for soups and gravies.
Goulash (gool-ash).--A Hungarian beef stew, highly seasoned.
Gumbo.--A dish of food made of young capsules of okra, seasoned with salt and pepper, stewed and then served with melted butter.
Haricot (har-e-ko).--A small bean; a bit; also, a stew in which the meat and vegetables are finely divided.
Homard (ho-mar).--Lobster.
Hors d'oeuvres (or-d'uhvr').--Relishes.
Italiene, à la (e-tal-yang, ah lah).--In Italian style.
Jardinière (zhar-de-nyayr).--A mixed preparation of vegetables stewed in their own sauce; also, a garnish of various vegetables.
Julienne (zhü-lyayn).--A clear soup with shredded vegetables.
Junket.--Milk jellied by means of rennet.
Kippered.--Dried or smoked.
Larding.--The insertion of strips of fat pork into lean meat. The fat is inserted before cooking.
Lardon.--A piece of salt pork or bacon used in larding.
Legumes.--The vegetables belonging to the bean family; namely, beans, peas, and lentils.
Lentils.--A variety of the class of vegetables called legumes.
Macédoine (mah-say-dooan).--A mixture of green vegetables.
Marinade (mar-e-nad).--A pickle used for seasoning meat or fish before cooking.
Marinate.--To pickle in vinegar or French dressing, as meat or fish is seasoned.
Marrons (ma-rong).--Chestnuts.
Menu.--A bill of fare.
Meringue (muh-rang).--A kind of icing made of white of egg and sugar well beaten.
Mousse (moos).--Ice cream made with whipped cream and beaten egg and frozen without turning.
Nougat (noo-gah).--A mixture of almonds and sugar.
Paprika.--Hungarian sweet pepper ground fine and used as a seasoning. It is less stinging than red or Cayenne pepper.
Pâté (pa-tay).--A little pie; a pastry or patty.
Pimiento.--Sweet red peppers used as a vegetable, a salad, or a relish.
Pistachio (pis-ta-shioh).--A pale greenish nut resembling an almond.
Potage (pot-azh).--Soup.
Purée (pü-ray).-A thick soup containing cooked vegetables that have been rubbed through a sieve.
Ragoût (ra-goo).--A stew made of meat or meat and vegetables and served with a sauce.
Ramekin.--A preparation of cheese and puff paste or toast, which is baked or browned. This word is sometimes used to designate the dish in which such a mixture is cooked.
Réchauffé (ray-sho-fay).--A warmed-over dish.
Rissoles.--Small shapes of puff paste filled with some mixture and fried or baked. It also refers to balls of minced meat, egged, crumbed, and fried until crisp.
Roux (roo).--Thickening made with butter and flour.