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Meringue: Sugar and white of egg beaten to sauce. Marinade: A liquor of spices, vinegar, etc., in which fish or meats are steeped before cooking.

Miroton: Cold meat warmed in various ways, and dished in cir- cular form.

Purse: This name is given to very thick soups, the ingredients for thickening which have been rubbed through a sieve.

Poulette Sauce: A. bechamel sauce, to which white wine and sometimes eggs are added.

Ragout: A rich, brown stew, with mushrooms, vegetables, etc.

Piquante:A sauce of several flavors, acid predominating.

Quenelles: Forcemeat with bread, yolks of eggs highly seasoned, and formed with a spoon to an oval shape; then poached and used either as a dish by themselves, or to garnish.

Remoulade:A salad dressing differing from mayonnaise, in that the eggs are hard boiled and rubbed in a mortar with mustard, herbs, etc.

Rissole: Rich mince of meat or fish rolled in thin pastry and fried.

Roux:A cooked mixture of butter and flour, for thickening soups and stews.

Salmi: A rich stew of game, cut up and dressed, when half roasted.

Sauter:To toss meat, etc., over the fire, in a little fat. Souffle: A very light, much whipped-up pudding or omelette. Timbale:A sort of pie in a mold.

Vol au vents: Patties of very light puff paste, made without a dish or mold, and filled with meat or preserves, etc.

Catherine Qwen, in Good Hmteekeeping.


THE following list will show what articles are necessary for the kitchen, and will be quite an aid to young housekeepers when about commencing to furnish the utensils needed in the kitchen department, and may prove useful to many.

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