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GLOSSARY.
Doce, a mixture of sugar with almonds or cocoa-nut.
Entrées. These are side-dishes, for the first course, consisting of cutlets, vol au vents, fricassees, fillets, sweetbreads, salmis, scallops, &c., &c.
Entremets. These are side-dishes for the second course; they comprise dressed vegetables, puddings, gateaux, pastries, fritters, creams, jellies, timbales, &c.
Farcie, a French term for forcemeat; it is a mixture of savoury ingredients, used for croquettes, balls, &c. Meat is by no means a necessary ingredient, although the English word might seem to imply the contrary.
Fondeaux, and Fondus, are savoury kinds of souflés.
Fricandeaux, a term for small well-trimmed pieces of meat, stewed in various ways.
Fricassee. This is a name used for delicate stews, when the articles are cut in pieces.
Fricandelles. These are very small fricandeaux, two or three of which are served on one dish, and they sometimes also are delicate, but highly-flavoured minces, formed into any approved shapes.
Flanks are large standing side-dishes.
Gateaux, is a kind of cake or pudding.
Hors d'œunes. These are light entrees in the first course; they are sometimes called assietes volantes; they are handed during the first course; they comprise anchovies, fish salads, patties of various kinds, croquettes, risolles, maccaroni, &c.
Maigre, made without meat.
Miroton, a savoury preparation of veal or poultry, formed in a mould.
Nouilles, a kind of vermicelli paste.
Piqué, a French term used to expresss the process of larding. The French term is a preferable one, as it more clearly indicates what is meant,
Purée is a term given to a preparation of meat or vegetables, reduced to a pulp, and mixed with any kind of sauce, to the consistency of thick cream. Purées of vegetables are much used in modern cookery, to serve with cutlets, callops, &c.
Ramekin, a savoury and delicate preparation of cheese, generally served in fringed paper cases.
