Anchovy—A fish caught in the Mediterranean.
Anchovy Essence—Consists of pounded anchovies cooked with water, vinegar, spices, and mushrooms.
Angelica—A plant, the stalks of which are preserved, used for decorating.
Appetizers—Cold hors d’œuvres, side dishes, served preliminary to the dinner, supposed to create an appetite for something more substantial.
Aspic—Savory jelly.
Au, Aux—To or with.
Baba Cakes—Sweet Cakes raised with yeast.
Bain-marie—A double boiler.
Bisque—A paste or purée.
Blanch—To scald.
Bombe—Ices in a mold, an outside coating of one kind, a filling of another.
Bouchée—Mouthful.
Bouillon—Beef broth.
Brioche—A bread made rich with eggs.
Brochette—A skewer.
Canapé—Pieces of toast or bread, spread with some mixture.
Caviare—Salted and smoked sturgeon roe.
Curaçoa—A cordial.
Cutlets—Steaks of veal, lamb, mutton, or pork.
Entrée—A made dish served as a course or between courses.
Foie-gras—Fat liver; especially the liver of fat geese.
Fondue—Cheese and eggs cooked together.
Fondant—Cooked and beaten sugar, ready to flavor and mold for centers of bonbons.
Française—In French style.
Frappé—Half frozen.
Fricassee—Originally meat fried and served with a sauce.
Gherkins—Small cucumbers.
Giblets—The neck, liver, gizzard, and heart of poultry or game.
Glacé—Glossed over.
Hors d’œuvres—Side dishes.
Italienne—In Italian style.
Jardinière—Mixed vegetables.
Koumiss—Fermented milk.
Macedoine—A mixture of several fruits or vegetables.
Marinade—A pickle composed of vinegar, oil, salt, and pepper.
To Marinate—To pickle in a French Dressing.
Marrons—Chestnuts.
Mayonnaise—Salad sauce.
Meringue—Mixture of sugar and white of egg beaten together.
Mignon—Small.
Mousse—Moss, froth, something light and spongy.
Mulligatawny—Curry soup.
Noir—Black.
Papillote—Paper.
Parfait—Perfect.
Pâté—Paste.
Pilaf—Turkish dish of rice and tomatoes.
Potage—Soup.
Printanière (à la)—With young spring vegetables.
Purée—Ingredients rubbed through a sieve.
Ragoût—A highly seasoned fish or meat dish.
Rissoles—Something crisp.
Riz—Rice.
Roux—Butter and flour mixed and used for thickening.
Sabayon—A custard flavored with wine.
Salamander—An iron, similar to a large poker, used for browning surfaces, which cannot be placed in the oven.
Salmi—A rich stew, generally of game.
Scones—Scotch name for baking powder biscuit.
Sippett—Small cubes of fried bread.
Sorbet—Frozen punch.
Soufflé—A puff, something light and fluffy.
Syllabub—Old English name for whipped and flavored cream.