A La, Au, Aux

A La, Au, Aux, Dressed in a certain style.

A La Poulette

A La Poulette, Meat or fish, etc., warmed in white sauce, with yolks of eggs added.

Au Beurre Roux

Au Beurre Roux, With browned butter.

Bisque

Bisque, A shell-fish soup.

Croustade

Croustade, Or oyster loaf.. Cut off the end of a German loaf of bread, remove the inside, fill in with hot oysters, put on the end or cover.

Chervil

Chervil, Sweet parsley used in French salad. En Coquille, Served in shells. En Papillote, In papers.

Glaze

Glaze, Stock of preserves boiled down to a thin paste. Jardiniere, A mixed preparation of vegetables stewed in stock and garnished with green peas.

Maitre D'Hotel

Maitre D'Hotel, Master of the hotel. Menu, Bill of fare.

Truffles

Truffles, A fungus growing in clusters a few inches underground, having an agreeable perfume. Dogs are trained to find them. They cannot be cultivated. Used in seasoning and garniture.

Puree

Puree, A soup rubbed through a French sieve.

Quenelles

Quenelles, A forcemeat powdered before cooking.

Vol-Au-Vent

Vol-Au-Vent, A large round of puff paste, with the centre round filled with oysters, French hash, etc.

Roux

Roux, Butter and flour blended together in different ways.

Angelica

Angelica, A plant preserved and made into candy. Tarragon, An herb, the leaves of which are added to vinegar, called tarragon vinegar.

Basil

Basil, An herb having a perfume like cloves, used in seasoning.

Chives

Chives, A shrub with small, tender stalks, having the flavor of onions. Chopped and used in salads.

Pate Au Choux

Pate Au Choux, Cream cake paste.

Errata

Page 59, 2d line, after 11th word, read "yelks of two eggs," etc.

Page 76, Oyster Salad, 1st line, instead " One-third cup," read "one cup or more".

Page 81, Old Time Sponge Cake, 6th line, instead of "flour" read " fold in the well-beaten whites".

Page 83, Cocoanut Cake, 6th line, after "corn starch" omit "and soda".

Page 115, Biscuit, 3d line, instead of the word "flour" read "butter and lard".