--A kind of icing made of white of egg and sugar
well beaten.
Mousse (moos).--Ice cream made with whipped cream and beaten egg and
frozen without turning.
Nougat (noo-gah).--A mixture of almonds and sugar.
Paprika.--Hungarian sweet pepper ground fine and used as a seasoning. It
is less stinging than red or Cayenne pepper.
Pate (pa-tay).--A little pie; a pastry or patty.
Pimiento.--Sweet red peppers used as a vegetable, a salad, or a relish.
Pistachio (pis-ta-shioh).--A pale greenish nut resembling an almond.
Potage (pot-azh).--Soup.
Puree (pue-ray).-A thick soup containing cooked vegetables that have
been rubbed through a sieve.
Ragout (ra-goo).--A stew made of meat or meat and vegetables and served
with a sauce.
Ramekin.--A preparation of cheese and puff paste or toast, which is
baked or browned. This word is sometimes used to designate the dish in
which such a mixture is cooked.
Rechauffe (ray-sho-fay).--A warmed-over dish.
Rissoles.--Small shapes of puff paste filled with some mixture and fried
or baked. It also refers to balls of minced meat, egged, crumbed, and
fried until crisp.
Roux (roo).--Thickening made with butter and flour.
Salmi (sal-mee).--A stew or hash of game.
Salpicon (sal-pee-kong).--Minced poultry, ham, or other meats mixed with
a thick sauce.
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