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.
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.
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.
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.
Salmi (sal-mee).--A stew or hash of game.
Salpicon (sal-pee-kong).--Minced poultry, ham, or other meats mixed with a thick sauce.
Sauce Piquante (sos-pe-kangt).--An acid sauce.
Sorbet (sor-bay).--A sherbet, frozen punch, or water ice; the same as sherbet.
Soufflé (soo-flay).--Literally, puffed up. As generally understood, it is a spongy mixture made light with eggs and baked, the foundation of which may be meat, fish, cheese, vegetables, or fruit.