Glossary

Chartreuse a la Parisienne, &c.—An ornamental entree or side-dish, composed chiefly of quenelle forcemeat; the interior being garnished with ragouts, scollops, &c.

Compote—generally means confectioned fruits, preserved in syrup, or apple and any other kind of fruit jelly; this word is also used to designate certain savoury dishes, prepared with pigeons, quails, or larks—mixed with peas, or mushrooms, &c.

Consomme—Clear, strong broth, much used in the preparation of soups, sauces, &c.

Contise—When small scollops of truffles, red tongue, &c, are inlaid, as ornaments, by incision, in fillets of any kind, they are said to be contises.

Croquettes and Rissoles—-A preparation of mince, with a bread-crumbed coating. These words both signify something crisp.

Croquantes—A bright mixture of fruit and boiled sugar. Croustades, Pates-chauds, Tourtes, Timbale, Casseroles of rice. Various ornamental pie-cases, made either of paste or prepared rice.

Croutons—Sippets of bread of various sizes and shapes, fried in clarified butter, and used to garnish salmis, fricassees, dressed vegetables, &c.; they are also served with certain soups, chiefly with purees.

Cold Entrees—These consist of fricassees, salmis, cutlets, ham, tongue, fillets of game, poultry, and fish, aspics, salads of poultry, fish or shell-fish, boars'-hcads, potted meats, &c. They are appropriate for ball-suppers, public breakfasts, and upon all occasions where a cold collation is served.

Entrees—A conventional term for side-dishes, comprising cutlets, fricassees, fricandeaux, fillets, scollops, salmis, boudins sweetbreads, pates-chauds, chartreuses, &c.

Entremets—or second-course side-dishes, consist of four distinct sorts, namely :—cold entrees, dressed vegetables, scolloped shell-fish aud dressed eggs; and lastly, of the infinitely-varied class of sweets, consisting of pud dings, gateaux, timbales, sweet croquettes, charlottes, croquantes, pastries, jellies, creams, fritters, &c.

Espagnole and Veloute—The two main sauces from which all others are made: the first is brown and the other white.

Fanchonnette and Florentines—Varieties of small pastry meringued over.

Farce—Is a coarse kind of forcemeat used for raised pies and gratins.

Flans, Darioles, and Mirlitons—Varieties of French cheese-cakes.

Fricandeaux and Grenadins—Consist of the primest parts of veal or