A la; au; aux (ah lah; o; o).--With; dressed in a certain style; as,
smelts a la tartare, which means smelts with tartare sauce.
Au gratin (o gra-tang).--Literally, dressed with brown crumbs. In actual
practice, also flavored with grated cheese.
Au naturel (o nat-ue-rayl).--A term applied to uncooked vegetables, to
indicate that they are served in their natural state without sauce or
dressing applied. Potatoes au naturel are served cooked; but unpeeled.
Bechamel (bay-sham-ayl).--A sauce made with white stock and cream or
milk-named from a celebrated cook.
Biscuit Glace (bis-kue-ee glah-say).--Ice cream served in glaced shells,
sometimes in paper cases.
Bisque.--A thick soup usually made from shellfish or game; also, an ice
cream to which finely chopped macaroons have been added.
Bouchees (boosh-ay).--Small patties; literally, a mouthful.
Boudin (boo-dang).--A delicate side dish prepared with forcemeat.
Bouquet of Herbs.--A bouquet consisting of a sprig of parsley, thyme,
and sweet marjoram, a bay leaf, and perhaps a stalk of celery, tied
firmly together and used as flavoring in a soup or stew. Arranged in
this way, the herbs are more easily removed when cooked.
Cafe au Lait (ka-fay o lay).--Coffee with milk.
Cafe Noir (ka-fay nooar).--Black coffee.
Canapes (kan-ap-ay).--Small slices of bread toasted or sauted in butter
and spread with a savory paste of meats, fish, or vegetables.
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