TX 
 
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 PRICE 10 CENTS. 
 
 New York: 
 
 THE INDUSTRIAL PUBLIC AT46N XO., 
 
 1 6 Thomas Street. 
 
A Guide to Good Living. 
 
 Pocket Dictionary 
 
 OF THE 
 
 FRENCH TERMS 
 
 EMPLOYED IN 
 
 Cookery, CoNFECTsoNErev and 
 
 Kindred Arts, 
 
 / 
 
 AND 
 
 ON MENUS OR BILLS OF FARE, 
 
 GIVING THE 
 
 Meaning, Pronunciation and Qrammatica! 
 
 Relations of each Word 
 
 according to the best authorities. 
 
 PRICE 10 CEN^S. 
 
 New Yoek 
 
 THE INDUSTRIAL PUBLICATION CO. 
 16 Thomas Stueet. 
 

 ALL RI(4HTS RESERVFA). 
 
 Thin Dictionurii ?« not a 'utere rompilation, but embodies 
 the results of original and fun-ful irork. It has been dull/ 
 copyrighted, <ind any infrin(ii'inent of the publisher's rights 
 will be rigorously resisted. The penalties for violation of 
 copyright are not only severe, hot are capable of enforcement 
 against 'piiblishers, jninters and all who handle pirated 
 editions. 
 
 Copyright secured according to Act of Congi'ess in the year 
 1S96, hii John I'hin. ^ / 
 
 JOHN S. CHEATLE, 
 PRI NTEB, 
 as PARK ROW, rjEW YORK. 
 
2> 
 
 PREFACE. 
 
 jyiHE extent to which French terms have been intro- 
 ' duced into cookery and, consequently, into the bills 
 of fare of even ordinary restaurants, renders a knowl- 
 edge of the meaning of such words absolutely indis- 
 Ijensable to every well-bred person, as well as to those 
 housekeepers who occasionally find it necessary to re- 
 fer to what are called "cook-books." Nothing is more 
 embarrassing than to sit down to table with company 
 in a restaurant and find one's self ignorant of the mean- 
 ing of the names of the viirious dishes that are on the 
 bill of fare. Unfortunately, the French employed by 
 cooks and caterers is not always that of the "Academie 
 Frangaise," and one may look in vain in some of the 
 lai-ger French dictionaries for the cook's meaning of 
 many words (" saute," for example), though amongst 
 those who are familiar with French dishes, these terms 
 are well understood. 
 
 It is not every cook who can jabber French that can 
 select the names appropriate to the several dishes 
 which he prepares, and sometimes they get terribly 
 mixed, as every one who has been obliged to frequent 
 provincial restaurants knows. One there meets dishes 
 which, although very excellent in themselves, would 
 never be recognized by the names under which they 
 masquerade. Nor is this to be wondered at when we 
 recollect that even the " Professors of Heidelberg Uni- 
 versity who aided in the preparation of a recent 
 English, French, German auri Italian " I'hrase Book ' 
 
4 — 
 
 seem to have been unable to give the English equiva- 
 lents for certain well-known French jookery terms 
 Thus, aemoide is given as the English for the French 
 word "semoule," and for '' puree de pois au croutons" 
 they could find no English better than j^iiree de pois aux 
 croutons It is needless to say that " peas soup with 
 sippets of bread" is a common English dish with a 
 very good English name. In another glossary "potages 
 aux croutons " is translated soup uith bread. One may 
 have soup v:ith bread and yet not have •' potages aux 
 croutons." 
 
 Under each important word we have given all the 
 phrases in which that word occurs, while at the same 
 time we have endeavored to avoid the great expansion 
 which would result from duplicating the same phrase 
 under the several minor words of which it consists. 
 Such expansion would defeat the chief object of the 
 book by making it cumbersome and complicated. And 
 as many of these phrases are idiomatic, the reader 
 would hardly be able to make Ihem out by merely 
 translating each individual word. As those who have 
 ^ad any experience in this direction well know, begin- 
 ners who depend upon dictionaries alone run the risk 
 of making very queer translations, as was the case with 
 the French chef who endeavored to present his menu 
 in English and after much labor gave the following 
 literal rendering of the name of a well-known dish (ria 
 de veau a la financiere): "The laugh of the calf to the 
 female capitalist ! " Each word is literally translated, 
 but the result is most comically nonsensical. We trust 
 that those who consult our little Dictionary will be en- 
 abled to avoid such pitfall-. 
 
 It is true that there are certain terms of which it is 
 difficult to give an intelligent translation. These are 
 chiefiy fancy names adopted by individual cooks, and 
 
having a merely local siguiflcance and ephemeral ut>e. 
 Dishes "a la Princess," "a la Victoria," etc., depend 
 for their characteristics upon the individual ideas of 
 the chef who adopts the names which distinguish them. 
 
 Another source of confusion arises from the fact that 
 the English names of birds, etc., are often applied in 
 this country to animals which are very different from 
 those originally so called. Perhaps the most striking 
 as well as the most familiar instance of this is the case 
 of the robin. The European robin tronrie-rjorne in 
 French) is a small bird, less than the sparrow ; the 
 American robin is a much larger bird, and is frequently 
 served at table. It is, in fact, a true thrush {Ttirdus vti- 
 gratorius). Another instance is seen in the use of the 
 name "pheasant" {/aisan). The true pheasant is not 
 found in this country ; but the ruffed grouse is often 
 called "pheasant" in some parts of the United States. 
 The same thing occurs amongst the fishes. Our pike is 
 not the French brocket. 
 
 We have not attempted to give any instructions con- 
 cerning either the grammar or the pronunciation of 
 the language for the simple reason that such con- 
 densed rules and notes as we could embody in a boolc 
 of this size would be of no practical use. But from the 
 fact that the rules for the gender of nouns are, in 
 French, exceedingly complex, and, further, that arti- 
 cles, adjectives and participles must agree in number 
 and gender with the nouns to which they relate, we 
 have in the Dictionary given the gender, etc., of all the 
 nouns, the masculine and feminine forms of the adjec- 
 tives, etc. Appended to each word will be found an 
 English form for pronouncing it. This we have adapt- 
 ed from Nugent as being the most easily followed. 
 
 But it should be remembered that to speak a 
 language is one thing, and to understand written or 
 
printed expressions in that language is quite another. 
 The reader will find no difficulty in understanding and 
 reiueinbering the phrases here given, even though he 
 should never be able to speak a word of French; and if 
 he should attempt the latter feat, he would at least be 
 saved from making himself ridiculous by uttering such 
 onlers as " Cafe- au lait without any milk"— an order 
 which we actually heard given on one occasion to a 
 French waiter ! ! We noticed the faint smile which 
 overspread the face of the garden, though with the 
 innate politeness of his race he tried to conceal his 
 mirth, brought a large cup of coffee without milk, and 
 bowed politely for his " pour boire." 
 
 JOHN PHIN. 
 
 Contractions Used in this Book. 
 
 rt, active, n, neuter, 
 
 adj., adjectivt;, part., jiarticiple, 
 
 adv., adverb, pL, plural, 
 
 art., article, i>r. or jircp., preposition, 
 
 def., definite, 7. ''., quod vide (which see), 
 
 /., feminine, «., substantive, 
 
 indf., indefinite, ning., singular, 
 
 1//., masculine, v., verb. 
 
POCKET DSCTIONARY 
 
 OF THE 
 
 FRENCH TERMS 
 
 USED ON 
 
 MENUS AND BILLS OF FARE. 
 
 A. ah, prep., to; at; with; according to. See la. 
 abaisse, ah-bayss s f., bottom crust of a pie ; uudercrusi 
 
 of a a- pastry 
 abrirot, ah-bre-koh, s.??i., apricot; une compote d'abri- 
 
 (•ots = stewed apricots, 
 abiicote. afi-bre-ko-tai. s.vi., candied apricots, 
 absii.the, ab-pxaiiKjt. »./., wormwood; absinthe; vin sec 
 
 avec de I'absiu the — purl royal; biere d'absiuthe- 
 
 I)url. 
 uffriter, ah-frt'-tai, v. a. ; to season a new pan with 
 
 butter, 
 agneau, (/>/. agneaux) ah-ing-yo, s.m.\ lamb; agneau dii 
 
 printemps = spriuglamb: carre d'agneau= breast of 
 
 lamb, 
 aiguillette, m-(iu-e-yett, s./.; a slice; small dishe.s, so 
 
 called from" the'fact that th*, articles of which they 
 
 (Consist are mounted on silver needles or skewers 
 
 with ornamental handles. They form one of the 
 
 varieties of " hors d'oeuvres " of Soyer, and are 
 
 commonly perved on a napkin, 
 ail, ah-i/7ih, «.m. garlic 
 aile, e/l. s.f.; a wing, a fin. 
 aileron, ail-rong, s.m.\ a wing ; a fin. 
 alberge, al-berhj, s.f.: early peach. See peche. 
 Allemaude, al-mangde, s.f.; a German woman; a 1' 
 
 AUemande^in the German manner; sauce Alle- 
 
 mande -reduced or concentrated white veloute 
 
 sauce thickened with creatn and yolks of eggs, and 
 
 served with nutmeg and lemon juice, 
 allumette, ah-loo-mett. n.f ; a lucifer match, 
 alose, ah-loz, s.f; shad, 
 alouette, ah-loa-ett. sf.; a lark. 
 
--8 
 
 aloyau, ah-loo-ah-yo, s.vi.; sirloiu of beef; short rih of 
 
 beef, 
 amande, ah-niangd, s.f.; almond ; sugar plum, 
 amande, ah-maiigdai, s/.; almond milk; a drink made 
 
 of pounded almonds and milk, 
 amour, ah-moor, s.m.; love . petits puits d'amour=little 
 
 wells of love — a kind of tartlet. 
 ananas, ah-nah-nau, s m.; pine-apple, 
 anchois ang-shoo-ah, s.m.; anchovy, 
 andouille, ang-doo-yiih, s.f.; sausage. 
 Anglais, eang-glay, adj.; English, 
 anisette, ah-ne-zett., s.f., anise water or cordial, 
 anguille, angg-e-yuh, sj.; eel. 
 artichaut ar-ti-sho, s.in.; artichoke, 
 asperge, ass-pairhj, s.m.; asparagus; asperge en 
 
 branche = asparagus shoots; asperge en petits pois = 
 
 asparagus peas or points of asparagus cut in short 
 
 pieces, 
 aspic, ass-jnck, s.m.; a dish composed of cold meat or 
 
 fish and jelly. 
 a,BS\ette, ah-nyett, s.f.; plate; plateful; assiette blanche 
 
 = clean plate; une asiMCtte a soupe = soup plate; 
 
 assiettes volantes (literally flying plates) = dishes 
 
 handed round to the guests but not placed on tlie 
 
 table. 
 attelette. same as mguillette, q. v. 
 au {'pl. aux). oh ; to the; with; in the manner of. 
 iivec, ah-veck, ]»:; with; by. 
 avoiue, ah-voo-exui, s.f.; oats; farina d'avoine=oatmeal; 
 
 gateau d'avoine:^ oatmeal cake, 
 baba, bah-bah, s yn.; currant cake. 
 hallotme, bah-lo-teeii, «/.; a shoulder of lamb, larded; 
 
 a kind of orange, 
 bain-marie, haing-mah-ree, s.m.; a water-bath; a vessel 
 
 containing water in which the vessel containing the 
 
 article to be cooked placed, 
 barbe de capucin, barb-duli-kai-poo-saing, s.f.; a salad 
 
 made o' the young shoots of chicory, 
 barbotuer, bar-ba-tur, s.m., tame duck, 
 barde, bardd, s f. a thin slice of bacon covering a fowl 
 
 while roasting, 
 barde, bar-dai covered with bacon while roasting, 
 has, ^ft«, s.m.; the bottom, 
 bas, bmi, adj.; low; small; le has bout de table = the 
 
 foot of the table, 
 bavaroise, bah-var-oo-ahz. s./.; a drink made of syrup 
 
 of capillaire and water. 
 
beatille8, bai-ah-tce-j/ah, »./. p/.; titbits such as sweet- 
 reads, etc.; things put iuto ragouts aud sauces; 
 
 tourte de beatilles=giblet pie. 
 becasse, bai-kass, 8./.; woodcock. See Co*/, 
 becassine, bai-kah-sinn, s./.; snipe 
 bechamelle, bai-shah-mell, s.f.; cream sauce ; a white 
 
 sauce invented by Bechamel, steward to Louis XIV. 
 beiguets, bay-ing-yay^ s.m., pL; fritters. When used 
 
 alone it generally means apple fritters, 
 betterave, bett-rave,s.f.; beet. 
 heurre, buher, s.m.; butter; beurre frai8=fresh butter ; 
 
 beurre sale = salt butter; beurre fondu=melted but- 
 ter, a well-known sauce, 
 biurre, by-ayre, s.f.; beer, 
 bifteck, bi/-tecic, s.m.; beefsteak, 
 biquet, be-kay, s,m.; kid. 
 birambrot, bi-ramj-bro, s.m.; flip; a drink made with 
 
 beer, sugar aud nutmeg, 
 biscotin, bis-co-taing, s.m., sugar cake ; sweet biscuit, 
 biscuit, bis-koo-e, s.vi.; biscuit; cake twice baked, 
 bisque, bink, s.f.; bisk ; a rich soup generally made with 
 
 lobsters, crabs or crayfish, but sometimes from meat 
 
 or fish ; a kind of ice cream, 
 blanc, blang, s.vi.; a rich gravy in which made dishes or 
 
 entrees are sometimes served. 
 blanc, blang, adj. in.; \ white, clean ; sauce blanche = 
 hla,nch.e, bl a nguh, adj. f.;f melted butter, 
 blanc-manger, blang-viang-hjni, s.m.; a term applied to 
 
 various kinds of non-acid jellies prepared from 
 
 calves' feet, sea-weed, rice, etc., and flavored, 
 blanchi, blang-she, part, m.; ) v^i„„„v,o,-i . ^^a^ ,^i,i*« 
 blanchie, blakg.she,part.f.l \ blanched; made white, 
 blanquette, blang-kett, s/.: a delicate white wine: white 
 
 beer; whitebait; a white fricassee, ordinarily made 
 
 with veal, 
 ble, blai, a.m.; grain of any kind, but usually applied to 
 
 wheat; ble d'Inde=maize; ble noir= buckwheat, 
 blond, blong, adj., blond; un rot bloude=; brown roast 
 
 meat; une sauce blonde— brown sauce, 
 blond, blong, s.m.; brown gravy; blond de veau = veal 
 
 gravy, 
 boeuf, buf, s.m.; beef; boeuf a la mode=ra la mode beef, 
 boissons, boo-ah-song, sj'.; beverage, drink, 
 bon, bong, adj., m.; \ good ; a la bonne femme=a8 the 
 bonne, boan, adj.,/.; j housewife does it. 
 bonbon, bong-bong, s.m.; literally, "good-good"; sugar 
 
 plum. 
 
10 
 
 boutlon. hong-dnmi, s.m. ; a buug. This term is some- 
 times applied to forced meats, cheeHP, eto., made 
 into the form of a bung or short cylinder. 
 
 bouche, boo-sh, s./.; the mouth; bonne bouche= a dain- 
 ty ; a tid-bit. 
 
 boucht'e, buo-uhai, «,/.; literally, a mouthful; a small 
 patty. 
 
 bouclion, boo-shoiifj, s.m.; a cork. 
 
 boudin, hoo-daiiia, i<.ut.; sausage; pudding; meat sau- 
 sage; minced meat pressed in small moulds; bou- 
 din noir-black pudding; boudin blanc = sausage 
 made with certain mixtures of flour, milk, eggs, 
 white of capon, etc. 
 
 bouillabaisse, boo-t/a-baiss, s.ih..: a kind of hotch-potch 
 sometimes called Proveuyale soup. Made famous 
 by Thackeray s ballad : 
 "Green herbs, red peppers, mussels, saffron. 
 Soles, onions, garlic, roach and dace — 
 All these you eat at Terre's Tavern 
 In that one dish of bouillabaisse ! " 
 
 bouillant, bou-yan<i, «((/.; boiling hot. 
 
 bouilli, boo-ye, s.in'.; boiled meat. 
 
 bouillie, bou-yee, «./.; hasty pudding; bread boiled in 
 water; panada. 
 
 bouilloire. boo-yoo-ahre, «./.; kettle, boiler 
 
 bouillon, boo-yong, a.m.; broth. 
 
 l.oiiillotte, bnn.yoft, «./".; small tea-kettle; coffee-pot. 
 
 bourgeois, boor-hjoo-ey, s.77i.\ a citizen; one of the com- 
 mon people. 
 
 bourgeoise, boor-hjoo-eyz, «./.; citizen's wife; i\ la bour- 
 geoise=homo made; country fashion. 
 
 bourgeois adj.,m.:) citizen-like; country fashion; 
 
 bourgeoise. adj. /.;) soupe bourgeoise = ricli soup; vin 
 bourgeois= genuine wine or wine that has not been 
 adulterated. 
 
 bout, buo, «.//(..; the end; le haut bout de table = the head 
 of the table; le bas bout de table = the foot of the 
 table 
 
 boutargue, boo-tartj, ,s./.; botargo ; eggs of fish salted and 
 pickled in vinegar. 
 
 braise, braiz, s.f.\ a sort of ragout. 
 
 braiser, brais-ai, v.a. to stew with very little water; 
 gigot braist'=stewed leg cf mutton. 
 
 branche braiufsh^s.m.; a brnnch; a shoot; branches d'as- 
 perge = asparagus shoots 
 
 brandevin, brangd-vaing, n.m. brandy. 
 
 brioe, brcc-yai, s./.; dough rolled with a rolling pin. 
 
— 11 — 
 
 brioche, hre-yosh, s.f.\ cake, bun. 
 
 brocoli, bra-co-le, s.)n.\ a kind of cabbage. 
 
 ))rochet, bro-shai, s.'))i.: pike; pickerel. 
 
 brouillo, broo-yai, part.; jumbled; des ceufs brouill68= 
 
 buttered eggs, 
 bruguon, bru-ing-yong, s. in.; a nectarine. 
 hrut, broo, adj.; natural; rough; uninellowed. 
 cabillaud, kah-be-yo, s.m.; a small cod. 
 cabot, kah-boh, s.m.; a bull-head (fish) ; mullet. . 
 cabri, kah-bre, s. m., a young kid. 
 cafe, knh-fai, s.7n.; coffee; a coffee-house; caf('i noir- 
 
 black coffee; cafe au lait=coflee with milk, 
 caille, kau-yuhe, s.f ; quail, 
 caillebotte, kaa-yjih-bof, s /.; curds. 
 cBLuapv, kah-nah-pai, s.m.; a roll garnished with pickles, 
 
 anchovies, etc. 
 canard, kah-nar, s.m; a duck or drake; canard sauvage 
 
 = wild duck, 
 canardeau, kah-nar-do, sin; young duck; canardeau 
 
 au petit pois = young duck and green peas 
 canelle, kah-nelL s.f. cinnamon, 
 caneton, kan-tong. s.')n.; youn« duck, 
 cannelon, kan-long, s.vt.; tin moulds for puddings, cake, 
 
 etc. 
 capWota^de., kaJt-pil-o-tad, s.f.; hash; a ragout made of 
 
 hashed roast meat, 
 capres, kau-prs, s.m.; capers; sauce aux capres -caper 
 
 sauce, 
 capucin— see barbe. 
 
 carafe, kah-raf, sf., a decanter for water. 
 carafon, kah-rah-fong, s.m.; a small decanter; ice-pail. 
 ?arbonnade, kar-bo-nad, s.f.; meat broiled; uue car- 
 
 bounxde de lard = a rasher of bacon broiled on coals. 
 caron, kali-roiig., s.m.; larding bacon; fat bacon, 
 carotte, kah-rott, s.f.; carrot, 
 carpe, karp, s.f.; carp, 
 carpeau, kar-po, s.iii,.; young carp, 
 carrelet, kar-lay, s.m.; a flounder (fish), 
 carre, kah-rai, s.m.; breast; carre d agneau = breast of 
 
 lamb. 
 carvi, kar-ve, s.m.; caraway; caraway seed, 
 cassave, kah-savv, s.f.; tapioca, 
 casserole, kass-rol, s.f.; a stew-pan. 
 casse-tete, kass-teyt, s.m.; strong wine : literally a ''head 
 
 breaker." 
 cave, kav, s.,f.; cellar; case for bottles. 
 caleri, sail-re, s.m.; celery. 
 
12 — 
 
 ct'pe, aaip, s.m.; a variety of edible mushroom (boletus 
 cervi) small but ctioice. 
 
 cerfeuil, isair-fuh-i/uh, s. in.; I'hervil a pot-herb). 
 
 cerise, suh-reez, s.f.; cherry. 
 
 cevvelas, sairv-lau, s.m.: thick sausage ; saveloy. 
 
 cervelles, Hair-mil, »./.; brains; eervellesde veau=calf's 
 braius: des cervelles frites=tried brains. 
 
 champignon, sham-ping -yong, s.m.; mushroom. 
 
 ehapou, shah-pong, s.m.; capon. 
 
 charbonnt'e, shar-bo-nai, s./.; carbonado; beef-steak, 
 pork chops, etc. 
 
 charlotte shar-lott, «./.; marmalades, creams, or similar 
 dolicacies placed in a shell, casing or form made of 
 toasted b ead or cake; charlotte au pomme = char- 
 lotte n.ade of apple custard; charlotte glacee = ice 
 cream charlotte ; charlotte russe, or charlotte a la 
 russe=:charlotte made with whipped cream. See 
 russe. 
 
 chartreuse, shar-truhz, s.f.; a dish composed of a varie- 
 ty of vegetables ; also the name of a favorite liqueur. 
 
 chasse-cousin, shass-coo-zaing, s.^n.; bad wine. So called 
 because it drives away visiting country cousins ? 
 
 chAtaigiies, shuh-tai-ing -yuh, s.f.; chestnuts, 
 
 cbaud, sho «^0;- J^-; I hot; warm. 
 
 chaude, »/iO(^ ««;/•') 
 
 chaudeau, sho-do, s.m.; caudle presented to a married 
 couple the day after the wedding. 
 
 chevalier, shuh-vah-lyai, s.m.; a ruff or reeve (a bird). 
 
 chevreuil, shev-ruh-yuh, s.m.; properly the roebuck, but 
 often used for the American deer; venison. 
 
 chicon, shi-kong, s.m ' coss-lettuce. 
 
 chicoree. she-ko-rai, s.f. endive. 
 
 chocolat, sho-ko-lah, s.m.- chocolate; chocolat mousstJ = 
 whipped or frothet:*. "hocolate. 
 
 chou, shoo, s.m.; cabbage petit chou=puff paste ; petits 
 choux = small cakes of puff-paste made like flattened 
 balls. Often corrupted into ' pretty shoes." 
 
 choucrouto, shoo-kroot, s /.; sour krout. 
 
 chou-fleur, shoo-fiar, s.m.; cauliflower. 
 
 ciboule, s^'-feooA, s/.* leek; scallion. 
 
 citron, se-trong s.m., citron lemon. 
 
 citronnat, se-iro-nah, s.m ; candied lemon peel. 
 
 citronnelle, se-tro-nell, s /.; liqueur flavored with lemon. 
 
 I'itronni'-e, se-tro-nai, adj.; flavored with lemon. 
 
 citronille, sp-troo-yah, s..f ; pumpkin. 
 
 L'ive, seev, s.f.; chives; a species of snion. 
 
13 
 
 civet, se-vay, s.m; stewed hare; juggerl hare; stewed 
 rabit; civet de venaison=:civet of veuisou, a kind 
 ot stewed venison with much onion. 
 
 Clair, klair, adj.- clear; pure; vin clair=pure wine; 
 lait clair=whey. 
 
 clairet, klai-rat/, a.m.; claret. 
 
 clairet, klai-ray^ adj., m. ) claret-colored; eau clairette 
 
 clairette, klai-rayt, adj /. ( = cherry-brandy. 
 
 clovlsses, klo-vis's, s/. pi.; clams. 
 
 cochon, ko-shong, 8.rn.: pig; cochon aulait=3ucking pig. 
 
 coing, koo-aing, s.vi.; quince. 
 
 compote, kong-pott, 8./.; sweetmeats; fruits preserved 
 or stewed with sugar. 
 
 concombre, kong-kongbr, s.w.; cucumber. 
 
 confitures, kong-fe-tour, s.f. pi.; sweetmeats. 
 
 consomniC', ki)ng-so-'tnai, n. tit.: rich clear soup made by 
 boiling meat a long time. 
 
 contisii, kong-tee»-ai, part.; when small scollops of truf- 
 fles, red tongue, etc., are inlaid, as ornaments, by 
 incision in fillets of any kind, they are said to be 
 ' contiHt'S." 
 
 coq, kok, 8.711.; a cock; coq de bvuyere (broo-e-yayr) - 
 heath-cock or moor fowl ; coq de bois {boo-ah) \\%(^\ - 
 ally = "cock of the wood." The term issometinif^s 
 applied to the cock i)heasant, but properly belongs 
 to the great cock of the woods, or capercaillie, th" 
 largest gallinaceous bird native to Europe. It 
 sometimes weighs 12 to 13 pounds. Coq de bois is 
 sometimes used for " woodcock," but this is a mis- 
 take Tht* proper French name for woodcock is 
 "becasse, q. v 
 
 coque, kock. 8..f.-, a shell; oeufs a la coque = egg3 cooked 
 in th«» shell or boiled eggs. 
 
 coquille, ko-kee-yuh, s.f. a shell; a mould ; a case. 
 
 cornichons, kor-ne-shong, a.m., pi.; small cucumbers; 
 pickles. 
 
 cotelette, kote-lett, s.f.; cutlet of mutton, veal or pork. 
 
 cotignac, ko-ting-yak, s.vi.; marmalade; cotignac d'abri- 
 cots, des coings, des groseilles etc. = marmalade of 
 apricots, quinces, gooseberries, etc. 
 
 conUs, koo-lee, s.m.; gravy; jelly; soup. 
 
 courge koorhj, s.f.; pumpkin. 
 
 court-bouillon koor-boo-yo»g, s.m.; fish stewed with wine, 
 spices, pot-herbs, etc. 
 
 couteau, koo-to, s.rn.; a knife; couteau a hacher=chop- 
 ping knife: couteau de dessert^ dessert knives. 
 
 crabe, kraby s.m.; crab. 
 
u 
 
 crapandine (a la), ah-In-krah-po-din—hrolled. 
 
 craqueliu, krack-laing, s.v/i.; cracku(4. 
 
 crcine, krautn, s.f.; cream; crt'iue iou.p>X,tC-e {fon-ay-tai) = 
 whipped cream; ci\>me de chouxUeiirs = cream of 
 caulillower, a kiud of soui) ; crcmo reuversoe = cus- 
 tard. 
 
 crepe, krcT/p, s.f.; pancake; crope do sarrasiri = buck- 
 wheat cakes. 
 
 orepiuettes, krai-jnn-ett, s.f., pL; balls made of force- 
 meat, truffles, etc.. highly seasoned. 
 
 cresson, knii/-s//ong, s.)ii.; cress; cre.sson de ruisHeaux = 
 water cresses. 
 
 crevette, kruh-rctt, s.f : prawn; large shrimp. 
 
 croc-au-sel. Hee criKiue-ait-seL. 
 
 oroquautes, krokamjt, s.rn., pL; a bright mixture of fruit 
 and l)oiled sugar. 
 
 eroque-au-sel, a la, a-la-krako-si'l; with nothing Ijut salt: 
 iu a plain way. 
 
 croquet, A;/('^"«//, s.vi.; spice cake, thin and crackling: 
 crackling gingerbread. 
 
 croquette, kro-ket, «./.; crocket; croquette; meat. fish, 
 potatoes, rice or other material mineed fine, sea- 
 soned, moulded into regular form and baked to a 
 brown. 
 
 croustade. krooti-taud, s.f.; a dish prepared with (.-rusts 
 of bread. 
 
 crofite, kroot, s.f.; crust. 
 
 crouton, A;/-oy-^o/4(7, s.rti.; a small jnece of bread crust; 
 cubes of bread dii)ped in gravy or butler and friisd ; 
 potage aux croritons-=soup with croutons or sijipets 
 of bread. 
 
 cuiller or cuillere, kno.c-yair, s.f.; a spoon; cuiller h 
 soupe-a soup ladle; cuiller u ragout-a gravy 
 spoon ; cuiller h calV-, a teaspoon. 
 
 cuisse, kti-iss, s.f.; the thigh or leg of a fowl. 
 
 cuissott, ku-c-so, s.m.; haunch of veni.son. 
 
 cuit, ku-(\, adj., m.; > cooked, as by baking, boiling, 
 
 cuite, ku-e-it, adj.,f.; f roasting, etc. 
 
 culotte de boouf, kii-lott-duh-hiti/ ; rumj) of beef. 
 
 cuvi:e, kuh-vai, sj.; literally, a ''tub-full;" vintage; 
 cuvce, '44 = vintage of liS44. 
 
 (•ygne, sing-yuh, s.m..; a swan. 
 
 dariole, dnh-ri/»/, sf.; custard enclosed in pastry. 
 
 daulje, d(di, s.f.; moat with pieces of bacon, tongue, 
 truffles, etc.. inserted. 
 
 de, duh, prep.; of, by, with, some; de la-of the. See d.i. 
 
 dent-de lion, dang-duh-hiowu s.m.; dandelion. Also 
 CixWeiXinssealit, a word to be avoided as Jow. 
 
15 
 
 des, (lai, a contraction of de les. It is the plural form of 
 
 de La and of du. 
 d\a.h\e, dy-aubl, s.vi.; the devil; au diable=devilled. 
 diude, daingd, s./.; a hen turkey, 
 diudon, daiiuj'dong, s.vi.; a turkey-cock, 
 diudonneau. daimj-do'Ho, s.rn.; a youug turkey, 
 doucette, doo-sett, s f ; corn salad ; lamb's lettuce, 
 du, dooy a contraction of de le; the masculine form of 
 
 de la. See de and des. 
 eau, o, 8./.; water; eau de vie. ode-vee, literally, "water 
 
 of life," = brandy ; eau ijanL-e=toast and water. 
 ocaille, a^-^•aw-^/^(/l, s./.; scale; shell, 
 ccarlate, s./.; ai-kar-lat, scarlet; bright red. Used in 
 
 reference to tougue or other meat which becomes 
 
 red by being salted, 
 ccrivisse, ai-knih-vins, s.f.; crawfish ; crab. 
 Ecosse, ai-koss, s.f.; Scotland. 
 Ecossai, ai-koss-ai, adj.; Scotch; j\ TEcossai = Scotch 
 
 fashion. 
 einpotage, ann-po-tauhj, s.m.; consommo; a very rich, 
 
 clear soup, 
 entrue, ang-trai, s.f.; properly, first cotirse : dishes of 
 
 the first course ; now generally applied to the sub- 
 ordinate dishes entering between the chief courses, 
 entremets, ang-trxih-->iiet , n.rn.; side dish; relish, 
 entremets sncvdes^ang-tmh-niai soo-^■/•a^=sweet pickles, 
 operlan, ai-pair-lang, s.m.; a smelt, 
 epice, az-pees, s./.; spice; pain d'opice = gingerbread. 
 opinards, ai-pi-naut\ s.f., pi.: s[)inach. 
 escargot, es-kar-go, s.vi.; a snail, 
 escalope, ess-ka-lop, sf.; veal or other meat cut into 
 
 small pieces, breaded and browned; scallops. 
 Espagnole, ess-pah-ing-i/ol, adj. f.: Spanish; sauce Es- 
 
 pagnole=brown sauce; u 1 t:spaguolei=with bnnvn 
 
 sauce. Espagnole and velouto (q. v.) are the two 
 
 main sauces from which all others are made. The 
 
 first is brown and the second is white, 
 estouffade, esa-tuo-fad, s f.: a stew of veal or other meat 
 
 prepared in a pan well closed so as to concentrate 
 
 the flavor, 
 estragon, es^-trah-gn^ig, s.m.; tarragon. 
 iMuvee, ai-too-vai, s.f.; stew, 
 faisau, fay-sang, s.vi.; pheasant. 
 faisandeau,/rt//-^aH.7-(/o, s.ih.: young pheasant. 
 fauchonette,/ani/-«/i(>/i-<'/^ s.f.; small pastry coated with 
 
 meringue, 
 farci-o, /ar-6C, ac/j.; stufled. 
 
— l(j — 
 
 fav'\ne, fah-rin, «./.; inoal. 
 
 tausse, /((CSS, a(/;.; false; mock; potage a la fausse tor- 
 
 tue = iiioclc turtle, 
 femine, /('m?nc, 6j.; awomau; a wife: bonne feiiHno = 
 the goodwife; h. la bouue fexnine = as the goodwife 
 makes it. 
 f enonilette, fiih-7ion-etfe, s.f.; fennel brandy. 
 Icve. fet/ve, s./.: a beau. Used for the hroad or Windsor 
 
 beau as distinguished from the lima beau or polo 
 
 beau which is properly called haricot. 
 fli,'uo, /f.'/, «/.; flg. 
 iihit., fe-lai/, s.vb.: fillet; a slice of lean meat without 
 
 bone, such as that from the tenderloin in beef, tlie 
 
 leg iu veal or mutton or the oreast iu fowls. Also 
 
 a thick slice of fish without bone, 
 fines herbes, feenerb, 8^.,j)l.; delicate vegetables; pot 
 
 herbs, 
 flan, Jiang, s.m.; custard. 
 Uoreiitine, Jlo-rangtin, s.f.; small pastry coated with 
 
 meringue, 
 foie, foo-ey, s.m.; liver, 
 foiu, /wo-aVn*/, s.in.\ choke of an artichoke, 
 fimdu, /o7if/ du, part.; melted 
 louettu — e, fooay-tai, adj.; whipi)ed; crtJme fouettt!e= 
 
 whipped cream, 
 four, /"«/•, sm..; au oven; au four=baked; fruits au 
 
 four = dried fruits 
 fourchette, foorshett, »f.\ a fork; dejeuner si la four- 
 
 chette = a meat breakfast; a breakfast eaten with a 
 
 fork, 
 frais, frey, adj., m.; > fresh; new; green (as appUed 
 fraiche, frcytfhe, adj.,f ; ( to fruits and vegetables). 
 f raise, /ra^z<', is J.; strawberry, 
 t raise de yeiiu,/rayze-duh-vo, calf's pluck. 
 f viimhoiHe, /raiKj-boo.anz., s f.; raspberry, 
 framboiser, framj-boo-ah zai v.a.; to dress with rasp- 
 berry luice. 
 frangii)ane, frang-hje-pan, s.f.; jmstry made of cream, 
 
 almonds, etc. 
 frappe,/'"a/; /)rti, part., wine that has been on ice is said 
 
 to be " frai)pc'!. ■ 
 tricandedu, fre-kang-do, 8.7H.; the primest parts of veal 
 
 or fillets of poultry, etc., smoothly trimmed, larded 
 
 and glazed with a concentration of their own liquor. 
 fricassee fre-kah-sai, s.f.; the flesh of chickens. et<' , cut 
 
 into small pieces, cooked iu a pan, and served with 
 
 white sauce. 
 
17 
 
 frlcassGiir, frc-kah-sur, s.iti.; an iiuskilful cook. 
 iriU fre, adj. vt.: < f^ipd 
 
 f roid, froo-ah, adj. vi. I cold : do la viaudo froide=cold 
 
 fvo\de,frooahd, idj./.: S meat. 
 
 fromage, froniahj, a.m.; cheeae froiuage :'i la ciuine::^ 
 
 cream cheese. 
 froment. fro-7na)iij, 8. to.: wheat, 
 gadelle, f/hah-dell, s./.; currauts iu bunches. Sometimes 
 
 eiroueou.sly translated "gooseberry." 
 galantine, fihah-lawi-tcen, s.f.: the meat of boned turkoj- 
 
 or of veal cooked, seasoned and served cold In iis 
 
 own jelly, 
 grillette, fjhah-lett, a.f.x sea-biscuit. 
 Galles, Wales. 
 
 garbure, par boor, s..f.\ a thick, coarse porridge. 
 gar(;on, ghar-sonj, s.i/i.; a ooy •. a waiter, 
 gateau, ghau-(u, s.7h.; cake, honeycomb; gateau do 
 
 miel:=honey in the comb, 
 pauffre, .r/^#/-, «./.- wafRe wafer; honey-comb. 
 gcluo, hjuh-lai. s.f.\ jelly frosting or icing; geKe de 
 
 trroseille^currant Jelly. 
 ^eiWnone, hiuh-le-ntitt, s..f.\ «i fat pullet. 
 gtsier, hjai-zyai, s.vi., gizzard, 
 gibelotte, hjib-lott, s./.; rabbit citew. 
 gibier, hjebyai, s.ni.i game; pAte do gibier = game pie. 
 gigot, hjego, s.m.: leg of mutton, 
 girofle, /i;"<;-ro/7, s.??i.; clove: spice, 
 glace, glass, s./.; ice : ice creani ; iced liqueurs • fromago 
 
 ii Ja glace = iced cheese; des f raises a la glace— iced 
 
 strawberries. 
 g]a.cc, glah-sai, part.: frozen; cooled. 
 godeUgo-day, s.m.; a mug; a rummer, 
 godiveau, go-de vo, s.m.; veal pie; hash i>ie: forced meat, 
 graisse, gress, s./.: fat; graisse de roti = fat from roast 
 
 meat; dripping, 
 grappe, grapp. s/.: a cluster or bunch, 
 gras. gran, s.vi.: fat. 
 gras, grau, ad)., vi.; } ^ . 
 grasse, grass, adj . / , i ^^^' 
 gratin, grah-taing, s.m.; literally, scrapings; an gratiu 
 
 threaded, 
 gril. gre, s.m.; gridiron, 
 grillade, f/re-T/orf, s./.; broiled moMt; grillade do bceiif - 
 
 beef-steak; cotelette de moutou :"i la grillade- luoil- 
 
 od mutton chop; grillade de ch:itaignes = roasted 
 
 chestnuts. 
 
— 18 - 
 
 ^:;e!7!!^^^rO\ h-led; ..ootedonagrMlron. 
 
 trtis, gree, s.in. and adj., gray. 
 
 jaivo, (jrev, s./.; a thrush. 
 
 groseille, gro-zah/jiih, «./.; curraut; groseille verte or 
 groseille a niaquereau = gooHeberry, 
 
 grosHe-meringue, <jro^tf-inc-rainij.. «./.; layei's of me- 
 ringue piled one on the other with jelly between. 
 
 gruau, (//•('o-o, S.7R.; greats; gruel; oatinejil porridge. 
 
 guigue, ging-yuh^ s.f.; a small black cherry. 
 
 h.ichis, Jtah-shce, a.iii ; hash; niince<l meat. 
 
 hareug hnh-rang s.m. , herring; hareng saur (»(//) — red 
 herring. 
 
 haricot, hah-re-ko, s.in.\ French bean; kidney bean; 
 also a stew or ragout ot mutton, turnips and other 
 vegetables. 
 
 hiUereau, haut-ro. 8.m.\ a dish of sliced liver. 
 
 haut, /to, ac(;., w.; ? high ; viande de haut gout = highly 
 
 haute. A 0^ ad;.,/.; > seasoned meat. 
 
 hochepot, hosh-po, a.m.. hodge-podge. 
 
 Hollandais, ho-lang-dai, adj., m.; f Holland ; ix lHoUand- 
 
 HoUandaise, ho-lang-daia, adj./.; > aise^^ after the Hol- 
 land fashion, with Hollandaise sauce. 
 
 homard, hu-nuir, s vt ; lobster. 
 
 hors d oeuvres, hor-du-hcver u.m.; literally, " outside the 
 works, ' a side dish; a dish nut in the regular 
 course ; a relish. 
 
 hc)t<^\, oc-teli s.irc; hotel; mansion. 
 
 huguenote, hoog-nof, s./.; a pipkin; a stew-pan; des 
 ceufs, a la huguenote = eggs cooked in mutton gravy. 
 
 hnille, oo-el, s /.; oil. 
 
 huitre, oo-eetr. s.f.; oyster; huitres en coquilles=oyster3 
 on the shell or single shell, or as they are generally 
 called, "on the half shell"'; huitres fraiches-- 
 fresh oysters; huitres huitrees = oysters artiflciaily 
 fattened; huitres marinfes= pickled oysters. 
 * The common e.xpression, "oysters on the half 
 
 shell " savors somewhat of absurdity. The oyster has 
 
 two shells, and it is usually served on one, or, in other 
 
 words, it is served on the single shell or simply " on a 
 
 shell," as the French have it. No one ever saw oysters 
 
 served on half shells; it wou d be almost impossible to 
 
 serve them thus. That each valve of the oyster-cover 
 
 is properly a shell can scarcely be disputed. Jt is so in 
 
 coTnmon language, and in the article on "Mollusca,' 
 
 contributed to The Encyclopedia Britanni<\'i by Dr. E. 
 
 iiay Laukestei:, Professor of Zoology, University <Jol- 
 
19 
 
 lege, Loudon, the author, speaking of the action of the 
 
 uiuscie which holds the valves together, says; " One of 
 
 these potlious is more liganieutous, and serves to lieep 
 
 the two shells constantly attached to oue another." — 
 
 Vol. XVI, p. 687. 
 
 lihiiidniii, er-lang-dai adj. VI.: > » • , 
 
 Jrlandaise, er-lang-dam, adj.f.\) 
 
 jainbou, hjaag-bomj^ a.m.; a ham. 
 
 jambonneau, hjang-bu-no, s.ih.\ a small ham. 
 
 jardiniere, hjar-de-nyayre, s.f; literally, "the garden- 
 er's wife;" a preparation of mixed vegetables 
 Btewed down in their own sauce; ix la jardiuiere = 
 with several vegetables. 
 
 jarret. hjah-ray, s.m.; a ham; un jarret du veau = a 
 knuckle of veal; un jarret de boeuf-a shin of beef 
 
 jaune, hjone, s.m. and adj.; yellow; un jaune doeuf- 
 yolk of an egg. 
 
 joli-e, hjo-le, adj.; pretty; h la jolie fille = suitable for a 
 a pretty girl. 
 
 joue, hjooe,s./.; cheek; jowl; joue de pore bouillie au 
 choux = pig's jowl and cabbage. 
 
 julienne, hjoo-lyenn, s.f.; a clear soup, to which has been 
 added vegetables cut very small. 
 
 jus, hjoo, s.m.; juice; gravy. 
 
 kuri, koo-ri, s.in.; curry. 
 
 la, lah, def. art.,/.; the, (see le). 
 
 lafayette, lah-fay-etty s.f.; a porgie. 
 
 la,'it, lay, 8. tn.; milk; petit lait=whey; lait de beurre — 
 buttermilk. 
 
 laitue, lay-too, s.f.: lettuce. 
 
 langouste, la7ig-goost, «/.; lobster. 
 
 laugue, lang-g, s.f.; tongue. 
 
 lapereau, lap-ro, s.vi.; a young rabbit. 
 
 lapin, lah-paing, s.m.; a rabbit. 
 
 lard, /ar, s.m.; bacon; lard a la diable.= devilled bacon. 
 
 lasagnes, lah-sahn, s.f.; a kind of Italian paste in the 
 form of ribl)ons. 
 
 le, luh, def. art., m.; the; le, la, /' and /<>« are different 
 forms of the definite article — le being the mascu- 
 line form ; la the feminine; I' a form taken by Ijoth 
 genders before a vowel or a silent h, while Irs is the 
 plural form of both genders. When used together 
 with the preposition a, the femiuin • singular takes 
 the form a la ; the masculine takes the form au, and 
 the plural of the compound article and preposition 
 in both genders is aux. Remembering these points 
 it is easy to follow ttie changes of this protean word. 
 
20 — 
 
 Icasou, a corruption of liason, q. v. 
 
 lecrelets, lai-krai-lai, s.m.; a kind of rich cake made in 
 
 very small squares, 
 legumes, lai-giitn, s.wi., pi.; vegetables. 
 lentille, (ang-te-y2(h,s./.; lentil; a small kind of bean. 
 les, lai, def. art, pi.; the. 
 levraut, lay-vroe, s.m.; a young hare, 
 liason, lyay-zong, s.f.; that which binds; a thickening 
 
 for soup, 
 lievre, ly-ay-vr, s.m.; a ha. 
 lima^on, le-nuih-song, s.di.; a snail ; limayon de mer {Ic- 
 
 ■iiiah-song-du-mair) = peviw\nk.le. 
 limon, le-mong, s.m.; a lemon, 
 limouade, le-mo-nad, s.f.; lemonade. 
 
 limoner, le-mon-ay, v.n.: to remove the muddy taste 
 from eels and similar fish by means of boiling 
 water; to parboil 
 lingue, iiiig, s.f.; ling; a kind of cod. 
 Lyonaise, /c-ovi-ft/s, s.m.; Lyonaise; a mode of prepar- 
 ing potatoes in which butter and onions take a 
 prominent part, 
 macaron, viah-khah-rong, s.m.; sweet biscuit; macaroon, 
 macaroni, vuih-khah-ro-ne, s.m.; macaroni, 
 macedoine, mah-se-doin, s./., a stew of various vegeta- 
 bles to which is generally added some white sauce. 
 Mace loine of fruits u a jelly made of mixed fruits, 
 mache, mmiah, s.f.; corn sahid ; lamb's lettuce, 
 madeliue, 'nuih-dc-lin, «./.; a Kind of queen cake. 
 ^lii(iL've,ma}i-dair,8.f.; Madeira; Madeira wine, 
 maigre, viay-gr, s.m. and adj.; literally, "thin" or 
 "lean ; " ajjplied to soup.s, etc., made without flesh ; 
 soup maigre = vegetable soup; jour maigre — fast- 
 day ; fish-day. 
 mn'is, mah-ee, s.vi.; maize; Indian corn, 
 maitre d'hotel, vieytr-doe-tell, s.vi.; steward; butler, 
 maquereau, mack-ro, s.w.; mackerel, 
 marais, 9/irt/i-rai, s.m.; a marsh; a vegetable garden; 
 feves de marais=windbor beans; fcves de haricot- 
 Freueh beans, 
 marcassin, vtar-kah-saing, a.m.; a young wild boar. 
 uiarchand, 7narshang, S.7H.; a merchant; au marchand 
 
 du vin = with plenty of wine, 
 marim'', mah-re-7iai, abj. m.; { .-,i,.tip i 
 marinoe, mah-re-naie, adj.f.; 5 Pi*'*'-*'^^^- 
 marinade, mah-re-nad, s.f.; pickled meat; soused meat, 
 marmelade, mann-lad, s.f.; marmalade, 
 marron, rnah-rong, s.tti.; a large variety of chestnut. 
 
— 21 — 
 
 massepain, mass-paing, s.m.; marchpane; cake made 
 
 with pouudBd almonds, sugar, elr. 
 mate ute, uuitt-lott, «/.; a stew of various kinds of fish, 
 mauviette, vtoe-vyett, s./.; a lark. 
 
 may onaiae. viai-on-aiz, s.f.; a sauce or dressing for sal- 
 ads, fish, etc., composed of yolk of eggs, salad oil, 
 
 vinegar and seasoning, 
 melongene, «t«/i-/;'o*<(/-/y(((/t, s./.; egg-plant, 
 menthe, mangle, s.f.; mint; sauce menthe = mint sauce. 
 menu, muh-noo, s.vl.: details; particulars; bill of fare 
 
 of an entertainment; une fricassee de menu=a 
 
 fricassee of giblets, 
 meringue, inul'-raing, s.f.\ a composition of sugar and 
 
 white of eggs used for covering and ornamenting 
 
 light pastry; pastry covered with such composition; 
 
 meringue place = ice cream in a case of meringue, 
 merise, inuh-reez, s/.; small wild cherry, 
 merlan, mair-lang, s.7n.; whiting (a sea fish), 
 merluche, viair-loosfi, s.f.; stockfish ; haddock, 
 meui iiJre, mtih-nyayr, s.f.: miller's wile; a la meu- 
 
 niere = as the miller's wife does it. 
 mie, 7nee, s.f.; crumb, 
 miei, my-eU, s.m.; honey, 
 millefeuille, mill-fuh-yuh, s.f.; literally, "a thousand 
 
 leaves;" pastry is so called when it is extremely 
 
 light and flaky, 
 mirepoix, meer-poo-mi^ s.f.; a very rich kind of sauce, 
 mode, mocU sf.; mode; fashion; a la mode=according 
 
 to the fashion, 
 moelle, laoo-ell, s.f.; marrow, 
 morille, mo-re-yuh, s.f; the smallest and daintiest kind 
 
 of red mushroom, 
 morillou, mo-re-yomj, s.m.; a fine black grape, 
 mortadelle, mor-tah-dell, s.f.; large Italian sausage, 
 morue, mo-roo, s.f.; codfish; morue saloe = salt codfish, 
 moteux, vio-too, s.m.; the European wheat ear; m 
 
 America this French name is given to various small 
 
 birds when they are brought on the table. 
 moule, mool, s.m.; mould; moule a pat6 = patty-pan. 
 moule, mool, s.f.; a mussel, 
 mousse, 7noos, s.f.; moss; foam: froth, 
 mousseron, Tiiuos-rong, s.m.; mushroom, 
 niout, moo, s.m.; new wine; must; wort, 
 muge, moohje, s.m.; mullet (a kind of fish). 
 mulet, m,oo-lay, s.m.; mullet (a kind of fish)' 
 mur, Ttioor; adj.. -in.;) • 
 mure, moor, adj.,f.;) ^ ' 
 
22 — 
 
 mure, moor, s.f.; mulberry- 
 
 muriJue, ■)ttoo-iai/Ji, a./.; lamprey (a species of eel). 
 
 luuscade, 'tnouts-khad, ti./.; nutmeg. 
 
 museadeile, 'luuos-khah-dell, tij'.; a kind of pear. 
 
 muscadet, iiioon-khah-dai, s.m.; a sweet wiue ; muscadel. 
 
 uaturel, nah-tou-rel, adj., 'tit.; } ,,„tnral 
 
 uatLirelle, nali-tou-rell, adj.,/.; 5 "aiuiai. 
 
 uaturel au, o-nah-to-raL, adv.; plaiu ; without sauce or 
 
 trimmings, 
 uavet, nah-miy, s.m.; a turnip, 
 nefle, nay-jl, s.f.; medlar fruit, 
 neige, nay'-hje, sj.; snow ; CBufs ii la neige=tlie white of 
 
 eggs beaten to a froth. 
 
 Solrt,";r:;r;;fe:/:;} ^^--'^- "•" noir=bu.*whea.. 
 
 noisette, nou-ah-zett, s.f.; hazel nut. 
 
 noix, noo-au, s./.; a nut; a walnut; noix de veau==that 
 part of a leg of veal to which the udder adheres. 
 
 nougat, nooh-ghah, S:)n.; almond cake. 
 
 uouilles, Moo-y('-7/?f/;, s.f.,p/.; a paste made of flour and 
 eggs and afterwards cut so as to resemble ver- 
 micelli. 
 
 noukles, nookl, a., pL; small balls of rich pastry flavored 
 with cheese, boiled in consomme, baked and eaten 
 with sauce. 
 
 nouveau, noo-vo, adj., 7h.; ( 
 
 nouvelle, noo-veil, adj./.; 5 
 
 new; fresh; green. 
 
 oanas, ai-nass, s.ih.; a wild pigeon. 
 
 CBuf, iiff {pi. OBufs, nlie), n.vi..; egg, eggs; oeufs a la coq= 
 boiled eggs (Spiers and Surenne render tiiis term 
 S(/t-b(>iled, but there is no suggestion of soft or hard 
 in the expression. Literally, it means "eggs in 
 the shell"); des oeufs :i la huguenote= eggs cooked 
 in mutton gravy; ceufs :i la neige^eggs beaten to 
 a froth; oeufs poches= poached eggs; sauce aux 
 oeufs =; egg sauce. 
 
 o\e, oo-ey, s./.; a goose; petite-oie=giblets 
 
 oignon, o-iii.g-yomj, s.tti.; onion. 
 
 oisillon, oo-ah-ze-yo7i.<j, is.')n.; a young bird ; a small bird. 
 
 oison, oo-ah-zong, s.i/t.; a gosling. 
 
 omelette, omvi-lett, s./.; omelet. 
 
 orangeade, o-ra?ir/-/(jrt(/, s/.; slierbet. 
 
 orangeat, O'Vang-hjah, s.tn.; candied orange peel. 
 
 ordinaire, or-tifc-Ha^r, adj.; common; ordinary. 
 
 orge, orfije, s./.; barley; orge mond6e=peeled barley; 
 orge perl6e= pearl barley. 
 
 orgeat, ur-hjah, s.iii,.; sweet barley water. 
 
23 — 
 
 •rtolan, or-to-lang, s.m.; a small bird, highly prized as a 
 delicacy iu France. lu this country the reed-bird, 
 rice-bird or bobolink is generally passed off for the 
 ortolan, and sometimes even the sparrow does ser- 
 vice for the more delicate and expensive bird. 
 
 )seille, zai/-yufi, »./.; sorrel, a sour plant. 
 
 )ublie, oo-blee, s./.; very thia cake or wafer. 
 
 )urs, oortis, s.m.; bear", des tranches d ours— bear-steak. 
 
 mill, paing, s.m.; bread; a loaf; uu petit pain^aroll; 
 petit pain mollet^a muffln; du pain bis= brown 
 bread; du pain frais=fresh bread; du pain raasis - 
 stale bread; pain de menage = browu bread; pain 
 d' epices = gingerbread ; pain moussat — oatmeal 
 cake. 
 
 )alais, pah-lai, s.wi.; palate; palais de boeufs :::; ox- 
 palates. 
 
 jixloinhe, pah-iongO, «./.; a wood-pigeon. 
 
 )a.ua.ch.(;-6, pah-nah-n/iai, part.; striped; party-colorQd ; 
 arranged in layers of different colors, as is often 
 done with jellies, ices, etc. 
 
 panais, 2>a/i-Hc//, s.m,.; parsnip. 
 
 janc-e, pah-nai, part.; breaded; des cotelettos bien 
 pances=cutlets nicely done over with crumbs of 
 bread ; de I'eau pauce= toast and water. 
 
 paon, pang, s.m.; a peacock. 
 
 [>eLinlloUe,pah-pe-yutt, «./.; literally, "curl-paper"; cote- 
 lotte de veau en papillotte^veal cutlet cooked iu 
 paper cover. 
 
 pascaUine sauce ; a rich sauce of which mushrooms are 
 the chief feature. 
 
 piissc,])ah-iiai,part.; strained; filtered. 
 
 passereau, pans-ro, s.in.; a sparrow. 
 
 IvMate, pah-tat, sj'.; potato. 
 
 patu, j^C'U-tai, s.m.; a pie; patc-chaud (literally, "hot 
 pie"), generally applied to raised pies; un pate de 
 veau= veal pie; pateeupot=pot pie; moule apatc = 
 patty-pau. 
 
 patisseries, pa«-(m-ree, sj'.; pastry. 
 
 ivdiy »iinue, pay-zami, s..f.; a countrywoman; a peasant; 
 ilia paysanne (literally. " country-fashion, ") = with 
 paysanne sauce— a sauce made chiefly of vege- 
 tables. 
 
 pec, jKU-k, adj.; pickled; hareng pec= pickled herring. 
 
 peche, peyah, s./.; a peach. 
 
 peluche, ploosh, s.f.; (literally, ''plush,") the leaves of 
 parsley, chervil, tarragon, lettuce or sorrel snipped 
 or cut small and used either separately or mixed. 
 
24 — 
 
 perdrix, jjair-^dree, s.f.; a partridge, 
 perdreau, jmir-dro, s.m.; a young partridge. 
 Ferigord, a province of France. See Perigueux. 
 Perigueux, the capital of I'erigord. The Province of 
 Perigord ia famous for its truffles, hence any dish 
 
 '• ii la Perigord '' or " Perigueux " is pretty sure to 
 
 have truffles in it. 
 perle-e, pair-lai, adj.; pearled; bouillon j^erlo— rich 
 
 jelly-broth; orge perlee = pearl barley, 
 persicot, jMir-sc-ko., n.iu.; persecot; a liqueur flavored 
 
 with peach kernels, etc. 
 persil, pair-se, s.vt.; parsley, 
 persillade, pair-se-yad, a./.; parsillade; slices of boiled 
 
 beef with vinegar and parsle 
 persil e, j>air-se-yai, adj., tn.; spotty; froniage persillu = 
 
 cheese with green spots, 
 pluche, see peluche. 
 
 petit, 2Juh-te, adj., on.; ^ small; little; young ; petit lait 
 lyetite, puh-titt, ad j ./.; j, =whey; petit oie = giblets; 
 
 petit chou=puff paste. 
 picholine, pe-ko-linn, «./.; a small kind of olive 
 pied, jit/-ai, s.vt,.; a foot. 
 
 pied-v evt, pi/ai-vair, s.m.; a young woodcock, 
 pigeon, iw-hjong, s.iii.; a pigeon. 
 
 pigeouneau, pe-hgo-no, «.m.; a young pigeon ; a squab, 
 pilau, pc-/o, s.vi.; rice stewed with butter or meat, 
 pilo-e, pee-lai, part.; pounded; bruised; beaten; des 
 
 amandes piltJes=: pounded almonds, 
 piment, pc-in(tn<i, s.iii.; pimento; allspice; piment des 
 
 Anglais= Jamaica pepper, 
 pintade, painq-tadd, s f.; a Guinea hen. 
 piquant, pe-khani,, adj.,m,; J ^ pungent 
 
 p\qnaute,pe-klMiiiii<',adj.,t.;f, ^'^ ^ 
 
 pique, jit'-kyai, part.; larded, 
 pissenlit, a vulgar and indecent name for dandelion. 
 
 The correct term is dent-de-lion, Hun's tooth, so 
 
 called because the edges of the leaf are indented so 
 
 as to show the form of a lion's tooth. Hold one up 
 
 to the light and see. 
 planchette, plaiKj-ahcSt, .•</.; a plank; alose grilloe sur 
 
 planchette=planktMl sluid. 
 plat, jfiah, s.Vh.; a dish ; a mess or portion 
 pluvier, ploor-vyai, a.tit.; a plover; pluvi(;r don-=goldeu 
 
 plover, 
 pochc, po-»hai, part.; i)oached. 
 pocle, j>o-eyle, s.f.; a frying-pan ; a sort of stock or gravy 
 
 in which meats are braised. 
 
25 
 
 potion, po-ey-lo7iri, 8. m.. a skillet ; a saucepan 
 
 poire, pooar, s./.: a pear; poires cuites= baked peafs 
 
 poireau. poo-ah-ro, s.vi.; leek; soupe au poireaii = leek 
 suup or poiage. 
 
 poiree, poo-ah-raK s./.: beet. 
 
 pois. poo-ah, s.?/t.; a pea; des pois = peas; pois secs = 
 dry peas; split peas. 
 
 poissou, poo-ah-aotuj, a.m.; fish: poissoii marine =: salt 
 fish. 
 
 poitrine, poo-ah-trinn, s.f.. breast; poitrine de veau - 
 breast of veal. See carrc. 
 
 poivrade, poo-ah-vrad, s.f . a sauce made of pepper and 
 vinegar; pepper sauce. 
 
 poivre, poo-avr, s.m.; pepper. 
 
 poivriere, poo-afi-vre-ayr, s.f.; pepper- hos. 
 
 pomme. pomm, s.f.; apple. 
 
 pomme de terre, pom-duh-tayr, s.f.- potato. 
 
 pomme, pomai, s.m.; cider. 
 
 ponche. ^JoHf/s/i, s.m.; puuch. 
 
 pore, ?Jor, s. ?/(..; pork; porc-sanglier=: wild boar. 
 
 porreau, a corruption of poireau. 
 
 potage, po-«aA;, s.m.: pottage; broth: soup: potage a la 
 volaille^chicken broth; potage u la fause toriue^^ 
 mock turtle soup; potage a la puree d"haricots= 
 bean souj); potage a la puree de pomities de terre = 
 potato soup; potage aux raisins sees— plum por 
 ridge. 
 
 potirou, po-te-roncj, s.vi.; pumpkin. 
 
 pot au-feu, p«-/o-/»/i, «.»(. (literally "a pot kept on the 
 fire " ) ; a kind of .soup ; broth and boiled meat. 
 
 ponding, ?>oo-da»ii/, s.9y/.; uuddiug; plum pudding; pon- 
 ding roule = roly-poly. 
 
 poularde, ?'oo-/a?Y/. s./.: a pullet: a young hen. Applied 
 specially to pullets from which the ovaries havo 
 been removed, and which might, not improperly, 
 be called female capons. 
 
 poule d' lude, pool-daingd, s.f.; a turkey hen. 
 
 poule d' eau, pnol-do, sj.; a coot. 
 
 poulet, pn-lai, s.7n.; a chicken; poulet de grain-— a barn 
 yard fowl. 
 
 poupelin, poop-laing, s m..; bun ; soft cake. 
 
 pousse-cafe, poo-esska-fai, s.vi. . a cordial served after 
 dinner. The regulation article is a combination of 
 several liqueurs dispu.sed in layers, one lying on the 
 other, according U) tJieir decreasing specific gravi 
 ties. In this way they keej) quite distinct, and as 
 the colors, flavors and strengths of the several 
 
2G 
 
 liqueiu'S differ very much, the eDect isqnitestrikiug, 
 uot only to the eye, out to the palate. 
 
 poussin, poo-mtng, s.tn.; youug chickeu. 
 
 I)raline, pra-linii, s.f.; eri.sp ahuoud. 
 
 pralinee, pra-lin-ai, part., made crisp. 
 
 prune, proonti, s./.; a plum. 
 
 lyrunean, pruo-7w, s.vi.: prune; dried plum. 
 
 priiitauier, priagtah-miai, adj.; verual; iu the .Mi)riug; 
 potage au priutanier=:Soui) with spring vegetable.s. 
 
 printempH, prauia-taing, a.ni.; the .spriugtime; agueau 
 de priiitemps= Bpriug lamb. 
 
 profitrolles. profe-lml; .small pattiea with custard. 
 
 puiLs, piiii-ee s.iu.; a well. See amour. 
 
 puri-e, ]>()o-rai s.f.: soup from which ihe solid pieces 
 have been strained ; "a kind of pulpy maceration 
 of roasted meats an- of vegetnble.s oi fruits, finish- 
 ed V>y being passed through a tamis or sieve"— 
 Franmtelli; specifically, peasoup. 
 
 quenelle, knit-nelt, s./., a delit-ate kind of forced meat. 
 
 queue, kyuh, a./.; a tail; potages do queues de ba?ufs=: 
 oxtail soup. 
 
 raciue, rah-sinn, s.f.x a rpot; aux raciues-with roots 
 (carrots, turnips, etc.). 
 
 radis, rali-de, s.vi.x radish. 
 
 i-agout, rah-goo, n.m.; a stew of meat, usually mutton or 
 veal and vegetables, cut small, highly seasoned and 
 done brown. Francatelli describes it as "a rich 
 compound, consisting of quenelles, mushrooms, 
 truflles, fat livers, etc., mixed in a rich sauce and 
 used for garnishing highly finished removes and 
 entn-es." Jt would seem that the word is sonn^what 
 e asti(r in its signification. 
 
 raifort, rai-for, «./».; horse radish. 
 
 rainette, raij-nett, ,s/.; rennet; a kin<l of apple. 
 
 raisine, rai-ze-nai, s.in.; preserve made principally of 
 grapes. 
 
 raisin, rai-sang, s.in.: a grape: une graj^pe de raisins — 
 a Ininch of grajit^s; un grain de raisin = a grape 
 berry; raisins secs = raisins; raisin blanc-white 
 giajxis; raisin noir-l>lack grapes. 
 
 ra,u\oqu\\\. i-a)n.m-kyaing, a.tn.; toast and cheese; Welsh 
 rabbit. 
 
 ramier, rali-mj/ai. s.m.: a wood-pigeon. 
 
 raton, raU-tong, a.vt.: a racoon ; a cheese cake. 
 
 ravigote, rahve-gott, s./.: chives sauce. 
 
 raviolis, rah-xie-ol-e, s.m.: a kind of cousomm6. 
 
 rayon, rai-yong, s.vi.: honey-comb. 
 / 
 
27 — 
 
 reehaud, rai-nh", s.m.; a chafiug-dish. 
 
 reiue, re>/n, a./.; a queen; reiue claude— a greeu gage 
 
 plum, 
 releve, rai-lai-vai, s.m.; a remove or change. 
 r(:mo\a,de, rai-mo-lad, s.f.; pungeut sauce; sauce made 
 
 of chive.4 and mustard, 
 remoulade, see remolade. 
 rhubarbe, roo-barb, «./.; rhubarb, 
 rhum, ;-?(m, s.7n.; rum; baba au rhum = rum cake. 
 riblette, re-blett, s./.; broiled collop; cutlet, 
 rissole, re-sol, s/.; miuced-meat fritter; a preparati<jn 
 
 of miuce with bread-crumbed coatiug. This word, 
 
 like croquette, signifies something crisp, 
 rissole, re-so-lai, part.: brown (referring to roast meats), 
 ris de veau, re-dvo, s.vi.: sweetbread of a calf. 
 Tiz., re, S.7H.; rice; riz au lait = rice boiled in milk: riz 
 
 au gras = rice soup ; gateau de riz = rice cakes. 
 Robert, the name of a sauce. Sauce Robert is gener- 
 ally used with pork or pigs' feet, and is made of 
 
 onions, pepper and vinegar, 
 rognon, ro-ing-yong, a.m.; a kidney. 
 ro\,roo-ah,s.in.; a king, gateau de rois:=twelfth-uight 
 
 cake, 
 rossolis, ro-so-lee, s.m; a liquor composed of brandy, 
 
 sugar and spices. 
 rosbif, roes-bif, s.m ; roast beef, 
 roti, roe-te, s.m.; roast meat. 
 
 roll, roe-te, part., -ta.; ) roasted; poulet roti = roast 
 t rotie. roe-tee, part.,/.] ^ chickeu ; marrou rotis=: roast 
 
 chestnuts, 
 rotie, roe-tee, s.f.; toast; une rotie au beurre- toast and 
 
 butter; rotie au vin-toast and wine; rotie au fru- 
 
 mage= Welsh rabbit, 
 rouge, roohj, adj., red. 
 rouget, rod-hjai, s.iti.; mullet. 
 
 TouK', rou-lai, part.; rolled; itouding roule = roly poly. 
 I roux, roo, s.m.; a brown saut-e ; a mixture of fresh but 
 i ter and flour which, after being baked, is used fi>r 
 
 thickening sauces, 
 roux, roo, adj., m.; ) reddish 
 rou.sse, roos. adj.,f.;i rea<l»s^- 
 
 ruissean, roo-e-soe, s.m.; a brook ; running water; cres- 
 I sou ii ruisseau— -watercres,s. 
 
 russe, rooss (not roosh, as frequently i)ronounced), adj.; 
 
 Russian. See char/of te. 
 sagou, sah-goo, s.m.; sago. 
 8aindoux, saing-duo, s.m.; hogs lard- 
 
28 
 
 ealade, sah-lad, s./.; salad. 
 
 sale, sah-lai, adj., m.; ^salted; corned; speclflcally, salt 
 
 salee, sah-lai, adj.,/.; 5 pork. 
 
 Balamandre, aah-Lah-viangdr, a./.; a hot iron used for 
 browning various dishes. 
 
 salicoque, sah-le-cock, s.f.; a prawn. 
 
 Balm'is, ifti!-tni', n.vi.; a highly finished hash, made with 
 game, wild fowl, lobster or other choice meat, and 
 savoury leaves prepared iu either a rich gravy or 
 sauce. 
 
 salpicon, sal-pe-kong, s.ni.; means, literally, anything 
 savory, such as truffles, tongue, mushrooms, svveet- 
 brejids, poultry or game that has undergone the 
 process of mincing, preparatoiy to being mixed with 
 bechamel, Allemaude or £s[)agno]6 sauce. This 
 material is then used for stufllng or forcing. Fraiic- 
 atelli. 
 
 salsifis, sal-sc-fee, s.m.; salsify. 
 
 sans, saiui, pre}> ; without; d stitnte of. 
 
 sapa, uah-pah, a.m.; jelly; confection of grapes. 
 
 sarcelle, nar-sell, «./.; teal duck. 
 
 samiain, nah-rah-zaing, s.vi.; buckwheat; crepe de sar- 
 rasiu= buckwheat cakes. 
 
 sarriette, sah-ryett, «./.; savory (a potherb). 
 
 sardine, sar-dinn,s.f.; sardine. 
 
 slrop, se-ro, s.iri.; syrup. 
 
 sauce, 8oes«, aj.\ sauce; sauce de champignons = ketch- 
 up; sauce honiard=lobster sauce; sauce Kobert=; 
 onion sauce; sauce ouctueuse=:rich sauce; sauce 
 aux huitres=:oyster sauce; sauce aux oeufs^egg 
 sauce; sauce flnanciere=:sauce Espagnole to which 
 wine, truffles and cayenne have been added; sauce 
 siipre!iie=:Allemande sauce to which consomme of 
 chicken or game, butter and lemon juice have been 
 added. 
 
 saucisse, soe-sins, s./.; sausage. 
 
 sauge, auhj, s /.; sage (a pot-herb). 
 
 saumon, noe-rnonfi, s.iit.; salmon ; une hure do sauniou:^ , 
 the head of a salmon ; une darne de saumon or uue > 
 tranche de saumon = a slice of salmon. 
 
 saumonneau, noe-ino-no, ti.in.; a young salmon. 
 
 saumone, aoc-ino-iiai, adj., ■in.; ) salmon ; truite sauino- - 
 
 saumonee, tfoe-ino-md, adj.,/.; > nee = salmou trout 
 
 saur, t>ur, adj , in.; ? smoked; smoke-dried; hareng saur;' 
 
 saure, so;-, «(/_/.,/., 5 — red herrin,i:. 
 
 saute, sac-tai, part., -m.; i tossed; fried lightly and quick- ■ 
 
 sautee, soe-tai, ])art.,/.; S ly by turning or tossing over': 
 fre<juently in a hot pan greased with a little fat. 
 
— 29 — 
 
 sauter, soe-tai, v.; to "toss." 
 
 sauvage, soe-vahj, adj.; wild; uu canard sauvage^wild 
 
 duck; prunes sauvage=: wild plums. 
 Bee, seckf adj.,m ; ^ dry; de raisius sees = raisins or 
 8ech.e,sesh,adj.,/.;) dried grapes; viu sec (literally, 
 
 " dry wine," )=:wiue in which all the sugar has been 
 
 converted into alocohol by fermentation. Vin sec 
 
 is the opposite of sweet wine, 
 seigle, seijijl, s.m.\ rye ; pain de seigle=rye bread, 
 sel, sell, s'.in.; salt; u I'eau de sel= boiled in salt and 
 
 water. 
 Belle, sell, 8^.; saddle; selle de mouton=saddle of mut- 
 ton, 
 semoule, sai-mool, s.f.; dough made from flour of the 
 
 finest quality, formed into small grains and baked ; 
 
 the term is sometimes applied to groats and cracked 
 
 wheat. 
 Bery'iette, sair-vyette, 8 J'.; napkin; a la serviette = served 
 
 on a napkin, 
 serre, sair, s./.; a hot-house; a green-house; alaserre= 
 
 forced or early, 
 sesame, sai-zaiuvi, a.m.; white Indian corn ; hominy, 
 socle, sockl, s.m.; a stand, 
 sole, sol, s./.; a sole; a kind of flat fish; filet de sole au 
 
 gratin = slices of sole breaded and fried, 
 sorbet, sor-bay, s.vi.\ sherbet, 
 soucoupe, 800-koop, «./.; a saucer. 
 
 soufle, soo-Hai, part., m.\ ) literally, ' blown up" ; made 
 souQi-e, soo-Jtai, part.,/.; ^ light, as eggs beaten to a 
 
 froth aiid hardened in that condition by heat, 
 soufle, soo-Jlai, s./.; a light kind of pudding usually 
 
 served as a remove to second course roasts. It is 
 
 made of any kind of farinaceous substance and the 
 
 white of eggs, and may be flcivored either with 
 
 fruits, liqueurs or essences. 
 soupe, soopj), s.f.; soup; a very thin slice of bread; 
 
 assiette a soupe:=a soup plate; soup au pois=poa 
 
 soup; soupe au lait=milk pottage; soupe au ecre- 
 
 vi8ses=bisque or crayfish soup. 
 Sucre, sookr, s.m..; sugar; sucre d'orge = barley sugar; 
 
 Sucre en poudre= powdered sugar. 
 BMcre, 800-krai, part., m.;\ Bugnved; un verre d'eau su- 
 BUcri;e,sno.krai,part.,f.;) crce— a glass of sweetened 
 
 water, 
 surard, soo-rah, s.m.; elder-flower; vinaigre surard^ 
 
 elder-flower vinegar, 
 surelle, soo-rell, «./.; sorrel. 
 
— 30 — 
 
 surlonge, wnr-longhj, s.f.\ sirloiu; surloiu; general 
 lliough improperly, Bpelt niiioin. fc-urlonge ia . 
 old Freuch word and ineaus tipun or above the /(>■ 
 aud ou'- word aurloin is a literal translation of t, 
 French term. The coiiimou but erroneous mode 
 spelling the word is based upon a story whii-h ■■ 
 tributes the change to King Charles the fcjecoi 
 who is said to have knighted the loin of beef in o 
 of his merry moods, and given it the name, "^ 
 Loin." 
 
 .surmulet, soor-inoo-Iai, s.m.; the gray mullet. 
 
 syrop, se-ro, ti.m.; syruj). 
 
 table d' bote, to6/-(/('/, «./■.; literally, "the landlord's 1 • 
 ble"; an •'ordinary"; a meal of several coure' ' 
 for which the price is a "lump" one, and not 
 detail, item by item. The latter is said to be " ii . 
 carle." The word "bote" (host) means guest 
 well as landlord, and the Century Dictionary delin 
 "table d' bote" as guent's table. We have adopti i 
 the definition given by the majority of French ai 1 
 English dictionaries— "landlord's table." 
 
 tafia, tah-///ali, s.in.; rum. 
 
 talmouse, "taZ-nwoz, s./.\ cheese-cake. 
 
 lamis, tah-mrc, n.in.; a sieve. Francatelli writes 
 "tammy." intendinj.:, we suppose, to Anglicise tL 
 word. As well might he call a salmis a samtti^ 
 Tamis (in wh.ch the letter « is sounded) is an ol 
 English name for a sieve. 
 
 tanche, taiint<h., s./.; tench (a fish). 
 
 tapce, tali-pau h.ul.x dried fruit. 
 
 tartare, a la, ah-Ia-tar-tar, with tartar sauce Tarta 
 sauce is composed of yolks of eggs, pepper, sail 
 tarragon vinegar, salad oil and some choi)pod tar 
 ragon, chervil aud shalot. 
 
 tarte, tartt, a.f.; a small pie of fruit cr cream with u« 
 upper crust. 
 
 tartiue, tar-tin.n, i<./.; a slice of bread covered with but- 
 ter or preserves. 
 
 tartlette, to;-^/c«, .s/.; a small tart; tartelettes au con- 
 fittures = little tarts of preserves; tartelettes au 
 pommes^little apple tarts. 
 
 tasse, toMsa, «./.; a cup ; a bowl; tasse a cafo = a coffee 
 cup. 
 
 tassfJe, tah-sai, 8./.; a cupful. 
 
 terre, tair, «./.; the earth. 
 
 terrapere, ter-ali-jxtir, »./.; terrapin. 
 
 tcte, tci/t, «./.; head. 
 
-^31 
 
 t6tra3, ',ai-trass, s.m.; a grouse. There are several spe- 
 ?ies of grouse in this country. Thus we have rut- 
 fled grouse, known as partridge in some parts and 
 as pheasant in others; the prairie chicken, which 
 is a species of grouse ; the spruce partridge or Cana- 
 da grouse and the sage cock of the Western plains. 
 
 tin's tai, s.ui.; tea. 
 
 thon, tong, s.m., tunny (a sea fish). 
 
 thonine, to-ninn, s.f.; pickled tunny. 
 
 limbale, taing-bal, a J.; literally, "a kettledrum"; a 
 dish in the form of a keit edruin, in which certain 
 articles are cooked and served; a sort of ragout; 
 en timbale = served in a dish or pan such as has 
 been described. 
 
 tocane, to-khann, «/.; wine that runs from the grapes 
 without pressing. 
 
 tomate, to-ytiat, s.f.\ tomato. 
 
 tortue, tor-too, s.f.; a turtle; tortue verte = green turtle; 
 !i la fausse tortue- mock turtle. 
 
 tourte, toort, s.f.; a pie; tourte de pommes=apple pie; 
 tourte de beatilles=giijlet pie. 
 
 trauche, trangsh. «./.; a slice; a chop; tranche de boeuf 
 ^a slice of beef or beef-steak. 
 
 truffe, troof, s.f.\ truffle. 
 
 trutTe, troof-ai,])art.\ stuffed with truffles. 
 
 truite, troo-it, »./.; trout; truite saumonc' — salmon trout. 
 
 turban, toor-bang, s.m..; a turbau : an ornamental en- 
 tree made of force-meat and fillets of either game, 
 poultry or fish. 
 
 turbot, toor-bo, s.m.; turbot. 
 
 turbotin, toor-bu-taing, s.vi.; a small turbot. 
 
 turlut, tour-Uio, s.vi.\ a field lark. 
 
 un, ung, indf. art., m.; ) 
 
 nne, mm, indf. art.,/.;] a or an; one. 
 
 vanille, vah-ne-yuh, s./.i vanilla. 
 
 veau, vo, s.m.; veal. 
 
 velours, viih-loor, s.tn.; velvet. 
 
 ^eioatti, vuh-loo-tai, adj.] like velvet; velvety. Used in 
 regard to sauces, etc., which have been made 
 smooth or velvety by being passed through a fine 
 sieve; specifically, " sauce veloute " is white sauce, 
 and is one of the two grand stock sauces. See 
 espagaole. Also a wine which is strong-bodied, 
 smooth and deep-red colored, is said to be •' viu 
 
 ' veloute," or what the Irishman called "bottled 
 
 ' velvet." 
 
 'veuaison, vuh-nai-zong,s.f.\ venison. 
 
32 
 
 verjus, vair-hjoo^ s.m.; verjuice. 
 
 verinicelle, vair-me-itel, s.vi.; vermicelli. 
 
 verre, vayr, s.m., glans. 
 
 vert, vair, adj., vi.\ ) green ; fresh ; vert-pre = green 
 
 \evle,vairtt, adj.,/.;) meadow. 
 
 vierge, vyiarhj, adj.; virgin; huile vierge=oil which 
 flows from olives without pressure, consequently 
 the finest quality; miel vierge = virgin honey, or 
 that which is stored in combs that have never been 
 used for raising brood. 
 
 vin, vaing, s.m.; wine. 
 
 vinaigre, ve-negr, s.vi.; vinegar. 
 
 vinaigrette, ve-neg-rett, s.f.; vinegar sauce ; a cold sauce 
 usually made with vinegar, oil, parsley and green 
 onions. 
 
 vineite, ve-nett, s /.; sorrel. 
 
 volaille, vo-/aA-?/«/i, s./.; poultry; potage a la volaille:^ 
 chicken broth; potage a la puree de volaille=clear 
 chicken soup; gonibo de volaille ])assc = straiiied 
 chicken gumbo; volaille au riz=-chicken with rice. 
 
 vol au vent, vo-lo-vang, ».?/(.; literally, " a puff of wind"; 
 a figurative expression applied to puff paste of the 
 lightest kind; a kind of i)astry made of game, fish 
 or any delicate flesh, with raised borders formed of 
 puff paste and served hot. 
 
m^'f^^^o^ 
 
 014 356 221 9 J 
 
 ;^