Biscuit Glace (bis-ku-ee glah-say).--Ice cream served in glaced shells, sometimes in paper cases.
Bisque.--A thick soup usually made from shellfish or game; also, an ice cream to which finely chopped macaroons have been added.
Bouchees (boosh-ay).--Small patties; literally, a mouthful.
Boudin (boo-dang).--A delicate side dish prepared with forcemeat.
Bouquet of Herbs.--A bouquet consisting of a sprig of parsley, thyme, and sweet marjoram, a bay leaf, and perhaps a stalk of celery, tied firmly together and used as flavoring in a soup or stew. Arranged in this way, the herbs are more easily removed when cooked.
Cafe au Lait (ka-fay o lay).--Coffee with milk.
Cafe Noir (ka-fay nooar).--Black coffee.
Canapes (kan-ap-ay).--Small slices of bread toasted or sauted in butter and spread with a savory paste of meats, fish, or vegetables. They are served either hot or cold as an appetizer or as a first course for lunch or dinner.
Canard (kan-ar).--Duck.
Capers.--Small pickled buds of a European shrub, used in sauces and in seasoning.
Capon.--A male fowl castrated for the purpose of improving the quality of the flesh.
Caramel.--A sirup of browned sugar.
Casserole.--A covered earthenware dish in which foods are cooked.
Champignons (shang-pe-nyong).--The French name for mushrooms.
Chartreuse (shar-truhz).--A preparation of game, meat, fish, etc., molded in jelly and surrounded by vegetables. The name was given to the dish by the monks of the monastery of Chartreuse.
Chiffonade (shif-fong-ad).--Salad herbs finely shredded and then sauted or used in salads.
Chillies.--Small red peppers used in seasoning.
Chives.--An herb allied to the onion family.
Chutney.--An East Indian sweet pickle.
Citron.--The rind of a fruit of the lemon species preserved in sugar.
Collops.--Meat cut in small pieces.
Compote.--Fruit stewed in sirup.
Coquilles (ko-ke-yuh).--Scallop shells in which fish or oysters are sometimes served.
Creole, a la (kray-ol, ah lah).--With tomatoes.
Croustade (kroos-tad).--A thick piece of bread that has been hollowed out and then toasted or fried crisp. The depression is filled with food.
Croutons (kroo-tong).--Bread diced and fried or toasted to serve with or in soup.
Curry.--An East Indian preparation made of hot seeds, spices, and dried herbs.
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.
Entrees (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.
Frappe (frap-pay).--Semifrozen.
Fromage (fro-magh).--Cheese.
Glace (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, a la (e-tal-yang, ah lah).--In Italian style.
Jardiniere (zhar-de-nyayr).--A mixed preparation of vegetables stewed in their own sauce; also, a garnish of various vegetables.
Julienne (zhu-lyayn).--A clear soup with shredded vegetables.