Indienne (à l') (Fr.). Indian style, peculiar to India.
Irlandaise (à l') (Fr.). Irish style. This term is applied to dishes containing potatoes in some form, either introduced during the process of cooking, or else served round a dish to form its garnish.
Jambon (Fr.). Ham. Name given to the hind leg of pork, which is salted and cured or smoked.
Jambonneau (Fr.). A very small ham.
Jardinière (Fr.). A garnish of mixed spring vegetables; vegetables stewed down in their own sauce.
Jaune-Mange (Fr.). A kind of egg jelly made from gelatine, white wine, lemons, sugar and eggs. It is so called on account of its yellow colour.
Jernik-Kalwasi. A Russian dish, consisting of semolina, milk and honey.
Julep. Ancient Arabian name for a cooling drink containing mucilage, opium, etc. An American drink.
Julienne (Fr.). Name of a vegetable clear soup, first made in 1875 by a cook named Jean Julien; also a garnish consisting of fine strips of mixed vegetables.
Junket (Eng.). From the Latin word juncus. Name of a favourite Devonshire dish, which consists of milk turned with rennet, double cream, sugar and ground cinnamon or other flavouring. Usually served with fruit, fresh or preserved.
Jus (Fr.). Juice, broth, gravy. The juice of cooked meats seasoned, but without any liaison (thickening).
Kabobs (Khubab) or Kebobs. Name of a dish served in India and Turkey, consisting of small slices of mutton run on skewers, and grilled or braised.
Kagne (Fr.). A sort of vermicelli.
Kaimak. A Russian sweet, similar to cream custard.
Kari. The translation in French or German of the English word "curry."
Kebobs. See Kabobs.
Kedgeree (Kadgiori, Kitchri, or Kegeree). An Indian dish of fish and rice curried. The name is taken from Khichri, an Indian dish, consisting of boiled or salt fish, eggs and rice, garnished with hard-boiled eggs, strips of chilli, etc.
Kelkel (Ger.). A slice of sole dried and salted.
Kickshaw (Eng.). Espice de ragoût or charcuterie (Fr.). This is a name used in cookery which may be given to any dish prepared with extraordinary nicety; but it is usually applied to such things as are regarded luxuries by the rich.
Klôsse (Ger.). German dish, composed of small light balls boiled in water, milk or gravy. They are made of bread, potatoes, rice and eggs, and are varied with meat, fish or liver.
Knôdel (Ger.). Bavarian name for a kind of small dumpling.
Koofthas. Name of an Indian dish; a mince of meat or fowl curried, shaped into balls and fried.
Kromeskis (Kromeskys, Cromeskis or Kromouskys). A Polish word, having the same meaning as croquette in French. Balls or rolls of forcemeat or of minced chicken and ham, wrapped in caul or bacon, braised or crumbed, or else dipped in batter and fried in hot fat.
Lapins en accolade (Fr.). Brace of rabbits placed side by side on a dish.
Légumes (Fr.). Vegetables or plants used as such.
Levure (Fr.). Luting. A flour and water paste used for fastening lids on pie dishes in which game is preserved.
Livournais (à la) (Fr.). Leghorn style.
