Goulash (gool-ash).--A Hungarian beef stew, highly seasoned.
Gumbo.--A dish of food made of young capsules of okra, seasoned with
salt and pepper, stewed and then served with melted butter.
Haricot (har-e-ko).--A small bean; a bit; also, a stew in which the meat
and vegetables are finely divided.
Homard (ho-mar).--Lobster.
Hors d'oeuvres (or-d'uhvr').--Relishes.
Italiene, a la (e-tal-yang, ah lah).--In Italian style.
Jardiniere (zhar-de-nyayr).--A mixed preparation of vegetables stewed in
their own sauce; also, a garnish of various vegetables.
Julienne (zhue-lyayn).--A clear soup with shredded vegetables.
Junket.--Milk jellied by means of rennet.
Kippered.--Dried or smoked.
Larding.--The insertion of strips of fat pork into lean meat. The fat is
inserted before cooking.
Lardon.--A piece of salt pork or bacon used in larding.
Legumes.--The vegetables belonging to the bean family; namely, beans,
peas, and lentils.
Lentils.--A variety of the class of vegetables called legumes.
Macedoine (mah-say-dooan).--A mixture of green vegetables.
Marinade (mar-e-nad).--A pickle used for seasoning meat or fish before
cooking.
Marinate.--To pickle in vinegar or French dressing, as meat or fish is
seasoned.
Marrons (ma-rong).--Chestnuts.
Menu.--A bill of fare.
Meringue (muh-rang).
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