MISCELLANEOUS. ,
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FRENCH WORDS IN COOKING/
Aspic: Savory jelly for cold dishes.
Au gratin: Dishes prepared with sauce and crumbs and baked.
Bouchees:VeTy thin patties or cakes, as name indicates. mouth-" fuls.
Bdba:A peculiar, sweet French yeast cake.
Bechamel: A rich, white sauce made with stock.
Bisque: A. white soup made of shell fish.
To Blanch: To place any article on the fire till it boils, then plunge it in cold water; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water.
Bouillon: A. clear soup, stronger than broth, yet not so strong as consomme, which is " reduced" soup.
B raise .-Meat cooked in a closely covered stewpan, so that it re- tains its own flavor and those of the vegetables and flavorings put with it.
Brioche: A very rich, unsweetened French cake made with yeast.
Cannelon: Stuffed rolled-up meat.
Consomme: Clear soup or bouillon boiled down till very rich, i. e. consumed.
Croquettes: A savory mince of fish or fowl, made with sauce into shapes, and fried.
Croustades: Fried forms of bread to serve minces or other meats upon.
Entree: A small dish, usually served between the courses at din- ner.
Fondue: A light preparation of melted cheese.
Fondant: Sugar boiled and beaten to a creamy paste.
Hollandaise Sauce: A rich sauce, something like hot mayonnaise.
Matelote: A rich fish stew, with wine.
Mayonnaise: A rich salad dressing.
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