Chapter II: Poetry (2)

=à la Provençale= (_ä lä prō-vä_N-_säl´_).--Generally, prepared with more or less of olive oil, and flavored with garlic.

=à la Reine= (_ä lä rān_).--Of, or after the style of, the queen; said specifically of a kind of chicken soup [_potage à la reine_, (_pō-täzh´ ä lä rān_)] containing white meat of chicken pounded and rubbed to a powder.

=à la Ro’land= (_ä lä_).--Made of minced lobster meat in the same manner as _à la Lorenzo_ dishes of crab meat. See à la Lorenzo.

=à la Saint Cloud= (_ä lä sa_N´_kloo_).--With sliced truffles; said of a kind of velouté sauce.

=à la serviette= (_ä lä ser-vyet_).--Served in or on a napkin as braised truffles.

=à la Soubise= (_ä lä soo-bēz´_).--Generally containing onions in quantity; or, at least, strongly garnished and flavored with them; especially, served with a white onion sauce used with lamb or mutton.

=à la Sourdine= (_ȧ la sōōr dēn´_), silently; with bated breath.

=à la tartare= (_ä lä tär-tär´_).--With tartare sauce, or a sauce of similar ingredients. Also, said of a steak chopped and garnished with onions, pickles, pickled beets, sardelles, and yolk of egg, to be eaten raw.

=à la Tartufe= (_ȧ lȧ tȧr tüf_), like Tartufe, the hypocritical hero of Molière’s comedy, Tartufe, hence hypocritically.

=à la turque= (_ä lä türk_).--Shirred and served with chicken livers and mushrooms; said of eggs. Also boiled with rice and saffron; said of chicken.

=à l’Aurore= (_ä lō-rōr´_).--With a pink sauce made by coloring velouté sauce with lobster coral or Armenian bole. Also said of sliced hard-boiled eggs put in a dish, covered with velouté, sprinkled with grated egg yolk, and baked.

=à la vert pré= (_ä lä vâr prā_).--Colored green with vegetables, as with a puree of spinach.

=à la Viennoise= (_ä lä vyā-nwäz´_).--Applied to dishes usually and typically prepared in the Austrian capital, such as the dumplings termed nockerlin, quenelles of potatoes, and others.

=à la Villeroi= (_ä lä vēl-rwä´_).--With atelets sauce. Also, said of a poached egg put in a thick white sauce, then covered with egg yolk and bread crumbs, and fried.

=à la vinaigrette= (_ä lä vē-nē-gret´_).--With vinaigrette sauce.

=al buon vino non bisogna frasca= (It.), (_äl bwôn vē´ nō nōn bē zô´ nyä fräs´kä_), good wine needs no bush.

=à l’envi= (_ȧ lä_N _vē´_), with emulation.

=à l’espagnole= (_ä lā-spä-nyōl´_).--Made savory with espagnole sauce; specifically, served with a garnish of onions, garlic, green peppers, mushrooms, tomatoes, and minced ham cooked together, and bound with espagnole sauce.

=a l’extremite= (_ȧ lek strā mē tā´_), at the point of death; without resource.

=al fresco= (It.), (_äl frās´ko_), in the open air.

=alguazil= (Sp.), (_äl gwä zēl´_), a Spanish constable.

=à l’huile= (_ä-lwēl_).--In olive oil; with olive oil dressing.

=Alici= (_ä-lē´chē_).--Anchovies, or a similar small fish preserved in oil according to the Italian fashion.

=à l’imperatrice= (_ä lâ_N-_pā-rē-trēs´_).--Said of shirred eggs served with a slice of paté de fois gras upon each egg.

=à l’improviste= (_ȧ lâ_N _prô vēst´_); unawares, on a sudden.

=à l’Irlandaise= (_ä lēr-län-dez´_).--Containing potatoes in some form, and often cabbage, etc., in mass or as a prevailing garnish.

=à l’Italienne= (_ä lē-tä-lē-en´_).--Generally made of, or garnished with, savory macaroni, or paste of that kind, or with ravioli; or made savory with Parma cheese.

=all’alba= (It.), (_äl läl´bä_), at daybreak.

=alla Siciliana= (It.), (_äl lä sē chē lē ä´nä_), in the Sicilian manner; in shepherd’s dress.

=allégresse= (_á lä gres´_), liveliness; geniality.

=allemande= (_ál mä_N _d´_), a kind of German dance.

=Allemande sauce= (_äl-mä_N_d´_).--Veloute sauce, with the addition of essence of mushrooms, cream, and a leason, or binding, of yolk of eggs.

=alles hat seine Zeit= (Ger.), (_ä les hät zīne tsīt´_), all in good time.

=allez-vous en= (_ȧ lā vōō zä_N´), away with you, be off.

=allons= (_ȧ lô_N´), come on.

=allons donc= (_ȧ lô_N _dô_N), nonsense.

=allzuviel ist ungesund= (Ger.), (_äl tsōō fēl´ist oon´ ge-zoont_), too much of a good thing.

=al occorrenza= (It.), (_ä lō kō ren´dzä_), according to circumstances.

=à l’ordinaire= (_ȧ lôr dē ner´_), in the ordinary manner.

=alose= (_ä-lōs´_).--Shad.

=á l’outrance= (_á lōō trä_N_s´_), to the death.

=aloyau= (_ä-lwä-yō´_).--Loin of beef; short rib of beef.

=al piu= (It.), (_äl pyōō´_), at most.

=alto rilievo= (It.), (_äl tō rē lye´vō_), in high relief.

=à main armée= (_ȧ mâ_N _ȧr mā´_), by force of arms.

=am Anfang= (Ger.), (_äm än´fäng_), at the beginning.

=amar y saber no puede ser= (Sp.), (_ä mär ē sä vār´nō pooāthā sār´_), no one can love and be wise at the same time.

=âme de boue= (lit., soul of mud), (_äm de bōō_), a base minded person.

=amende honorable= (_ȧ mä_N _dô nô rȧbl´_), fit reparation; a satisfactory apology.

=à merveille= (_ȧ mer vāy´_), marvelously, extraordinarily.

=ami du cour= (lit., a friend of the court), (_ȧ mē dü kōōr_), a false friend; one who is not to be depended on.

=ami du peuple= (_ȧ mē dü pöpl´_), friend of the people.

=à moitié= (_ȧ mwȧ tēā´_), by halves.

=Amontillado= (_ä-mōn-tēl-yä´dō_).--A cheaper variety of wine classed as sherry, but in reality a wine from Sicily or other Mediterranean or Atlantic islands, mixed with a little real sherry.

=amour propre= (_ȧ mōōr prôpr´_), vanity, self-love.

=ananas= (_ä-nä-nä´_).--Pineapple.

=anchois= (_ä_N_-shwä´_).--Anchovies.

=anchovy= (_an-chō´vi_).--A small fish of the herring family caught in the Mediterranean, and pickled for exportation.

=ancienne noblesse= (_ä_N _sē en nôbles´_), (the old nobility), French families ennobled before the revolution of 1792.

=ancien régime= (_ä_N _sēâ_N _rā zhēm_), (the former government or administration), the rulers of the ante-revolution period.

=andouile= (_ä_N_-doo´y_).--Tripe.

=anguilles= (_än-gē´y_).--Eels.

=anguilles grillée= (_än-gē´y grē-yā´_).--Spitch-cocked, or grilled, eels.

=anisette´.=--A cordial or liqueur flavored with anise seeds.

=à outrance= (_ȧ ōō trä_N_s´_), to the last extremity.

=à pas de géant= (_ȧ päd zhā ä_N), with a giant’s stride.

=à peindre= (_ȧ pâ_N_dr´_), worth painting.

=à perte de vue= (_ȧ pert de vü´_), till out of sight.

=à peu près= (_ȧ pö pre´_), nearly.

=à pezzi= (It.), (_ä ped´zē_), by the piece.

=à piacere= (It.), (_ä pyä´chā rā_), at pleasure.

=à pied= (_ȧ pēā´_), on foot.

=à plomb= (_ȧ plô_N_´_), perpendicularly; firmly.

=à point= (_ȧ pwâ_N_´_), just in time; exactly right.

=appui= (_ȧ pwē´_), point of support; prop.

=à prima vista= (It.), (_ä prē mä vēs´tä_), at the first sight.

=à prix d’or= (_ȧ prē dôr´_), (at price of gold), very costly; fetching a fancy price.

=à propos= (_ȧ prô pō´_), to the point.

=à propos de rien= (_ȧ prô pō de rēâ_N_´_), apropos to nothing; not pertinently.

=arc-en-ciel= (_ȧr kä_N _sēel´_), rainbow.

=à rez de chaussée= (_ȧ rā d shō sā´_), even with the ground.

=argent comptant= (_ȧr zhä_N _kô_N _tä_N_´_), ready money.

=à rivederci= (It.), (_ȧ rē vā dār´chē_), adieu until we meet again.

=à Rome comme à Rome= (_ȧ rôm´ kô mȧ rôm´_), at Rome do as Rome does.

=arrière pensée= (_ȧ rēer pä_N _sā´_), mental reservation; unavowed purpose.

=arroz à la Valencia´na= (_är-rō´ä lä_).--Valencia rice, a farinaceous substance in grains like rice.

=artichaut= (_är-tē-shō_).--Artichoke.

=asperge= (_ä-spârzh´_).--Asparagus.

=aspic= (_äs-pēk´_).--A savory jelly made of calves’ feet, etc., or with extract of meat, flavored to suit the fancy, and stiffened with gelatine.

=assignat= (_ȧ sē nya´_).--French paper money issued after the revolution at the end of last century.

=atelier= (_ȧt lēā´_), a work-shop; studio.

=à tort et à travers= (_ȧ tôr ā ȧ trȧ ver´_), at random.

=à toute outrance= (_ȧ tōō tōō trä_N_s´_), desperately; tremendously; with a vengeance.

=à tout hasard= (_ȧ tōō ȧ zȧr´_), at all hazards; at all events.

=à tout prix= (_ȧ tōō prē´_), at any price.

=attaché= (_ȧ tȧsh´_), an official belonging to an embassy.

=au= (_ō_).--See _à la_.

=au beurre roux= (_ō bûr roo_).--With browned butter.

=au bon droit= (_ō bô_N _drwȧ´_), to the just right.

=au bout de son Latin= (_ō bōōd sô_N _lȧ tâ_N_´_), at the end of his Latin; to the extent of his knowledge.

=au chingaras= (_ō sha_N_-gä-rä´_).--Sandwiched with ham and grilled; said of ox palates.

=au contraire= (_ō kô_N _trer´_), on the contrary.

=au courant= (_ō kōō rä_N_´_), fully acquainted with matters.

=au désespoir= (_ō dā zes pwȧr´_), in despair.

=au fait= (_ō fe´_), expert.

=au fond= (_ō fô_N_´_), to the bottom; in the rear (of the stage).

=au four= (_ō foor_).--Baked in the oven, as a stuffed fish.

=au fromage= (_ō frō-mäzh´_).--With cheese.

=auf Wiedersehen= (Ger.), (_owf vē´der zā en_), till we meet again.

=au gras= (_ō grä_).--Containing meat; said of soups so made.

=au gratin= (_ō grä-ta_N´).--With a crust made by browning in the oven; as spaghetti is often served _au gratin._

=au jus= (_ō zhü_).--In juice; in broth.

=au kirsch= (_ō kërsh_).--With kirschwasser; as an omelet or a punch containing this liqueur is termed _au kirsch._

=au levant= (_ō le vä_N´), to the east; eastward.

=aumelette= (_ōm-let´_).--Omelet.

=au naturel= (_ō nä-tū-rel´_).--In the natural condition; as, anchovies _au naturel_--i. e., without oil or seasoning.

=au pis aller= (_ō pē zȧ lā´_), at the very worst.

=au reste= (_ō rest´_), as for the rest.

=au revoir= (_ō re vwȧr´_), till we meet again.

=au rhum= (_ō rüm_).--With rum.

=auro´ra sauce.=--Sauce à l’aurore. See _à l’Aurore_.

=aussitot dit, aussitot fait= (_ō sē tō dē´, ō sē tō fe´_), no sooner said than done.

=au supreme= (_ō sü-prām´_).--With supreme sauce.

=autant d’hommes, autant d’avis= (_ō tä_N _dôm´, ō tä_N _dȧ vē´_), many men, many minds.

=auto da fe= (Port.), (_a ōō tō dä fā´_), an act of faith; the burning of Jews and heretics.

=autre droit= (_ōtre drwä´_), another’s right.

=autre fois= (_ōtre fwä´_), another time.

=autre vie= (_ōtre vē´_), another’s life.

=aut vincere aut mori= (_owt vin´kārā owt mō´rē_), victory or death.

=au vert pré = (_ō vâr prā_).--With sweet or fresh herbs, especially, when they give a green color to the dish.

=au vin blanc= (_ō va_N _blä_N´).--With white-wine sauce, as fillets of fish.

=aux= (_ō_).--See à la.

=aux armes= (_ō zȧrm´_), to arms.

=aux cressons= (_ō kres-sô_N´).--With watercresses.

=aux rognons= (_ō rō nyô_N´).--With kidneys.

=avant-propos= (_ȧ vä_N _prô pō´_), preface; introductory matter.

=avec permission= (_ȧ vek per mē sē ô_N´), by consent.

=à volonté= (_ȧ vô lô_N _tā´_), at will; at pleasure.

=à vostra salute= (It.), (_ä vōs trä sä lōō´tā_), to your health.

=à votre santé= (_ȧ vôtre sä_N _tā´_), to your health.

=a vuestra salud= (Sp.), (_ä vwes trä sä lōōth´_), to your health.

=B=

=bal champêtre= (_bȧl shä_N _petr´_), a country ball.

=ballon d’essai= (_bȧ lo_N _de sā´_), a balloon sent up to test the direction of air currents; hence anything said or done to gauge public feeling on any question.

=ballotine= (_bä-lō-tēn´_).--A shoulder of lamb boned, stuffed, larded, and braised.

=barbue= (_bär-bū´_).--A kind of fish.

=bard= (_bär_).--Barbel, a kind of fish.

=bardes de lard= (_bärd de lär_).--Fat slices of bacon for covering meat to be braised.

=bar le duc= (_bär le dük_).--A kind of jam of white gooseberries.

=bas bleu= (_bä blö´_), a blue-stocking; a woman who seeks a reputation for learning.

=Bava´rian cream.=--A cream jelly thickened with gelatine and set in a mold, and variously flavored and enriched; a Bavaroise; a kind of flummery.

=Bava´rian dumplings.=--Boiled pudding, consisting of bread fried in fat, bread crumbs soaked in cream or milk, eggs, butter, flour, salt, and spice; or some other similar composition.

=Bava´rian sauce.=--A modified Dutch sauce of vinegar, eggs, and butter flavored with crayfish butter.

=Bavaroise= (_bä-vä-rwäz´_).--Bavarian. See _Bavarian cream._

=beau-idéal= (_bō ē dā ȧl´_), a model of ideal perfection.

=beau monde= (_bō mô_N_d´_), the fashionable world.

=beaux esprits= (_bō zes prē´_), men of wit or genius.

=beaux yeux= (_bō zēö´_), handsome eyes; attractive looks.

=bécasse= (_bā-käs´_).--Woodcock.

=Béchamel= (_bā-shä-mel´_), or more properly, =Béchamelle.=--Velouté white sauce mixed with cream; named after Louis de Béchamel, a French gastronome.

=beignet= (_bā-nyā´_).--A fritter.

=bel esprit= (_be les prē´_), a wit, a genius.

=bel étage= (_be lā tȧzh´_), the second story of a house.

=belles-lettres= (_bel[´]letr´_), refined literature.

=benedetto e quel male che vien solo= (It.), (_bā nā det´tō ā kwāl mä´lā kī vyān sō´lō_), blessed is the misfortune that comes alone.

=bénédictine= (_ben-ē-dik´tin_).--A cordial resembling chartreuse.

=ben-trovato= (It.), (_bān trō vä´tō_), well invented.

=bête noire= (lit. a black beast,) (_bet nwȧr´_), a bugbear.

=beurre= (_bûr_).--Butter.

=beurre fraîs= (_bûr frā_).--Fresh (unsalted) butter.

=beurre lié= (_bûr lē-ā´_).--Dutch sauce with less butter than usual.

=beurre noir= (_bûr nwär_).--Butter browned without flour.

=beurre roux= (_bûr roo_).--Butter browned with flour.

=bienséance= (_bēâ_N _sā ä_N_s´_), good manners; decorum.

=bienvenue= (_bēâ_N _ve nü´_), welcome.

=bijou= (_bē´zhōō_), a jewel; a treasure.

=bijouterie= (_bē zhoo trē_), jewelry.

=billet doux=, or =billet d´amour= (_bē ye dōō´_), a love letter.

=billets-d´état= (_bē ye dā tȧ´_), a government paper; bank notes.

=biscuit= (_bē-skwē´_).--French sponge cake.

=bis´cuit à couper= (_ä koo-pā´_).--A form of sponge cake to be sliced and glacéd with flavored sugar or sugar mixed with fruit juice.

=bis´cuit à la Génoise= (_ä lä zhā-nwäz´_).--Sponge cake with anise-seed flavor, to be cut and toasted.

=bis´cuit à l’Ursuline= (_ä lür-sü-lēn´_).--A sponge cake with rice and apple or apricot jam mixed into the paste, and grilled orange flower.

=bisque= (_bisk_ or _bēsk_).--A soup of crayfish, made by cooking them in broth with herbs, sliced roots, and seasoning; other similarly prepared shellfish soups or sauces are also called _bisques_.

=bizarre= (_be zar_), odd; quaint.

=blancmanger= (_blä_N-_ma_N-_zhā´_) or =blamange= (_blä-mänj´_).--A jelly made with calves’ feet, or gelatine, and milk of almonds; also, a jelly made of milk and starch, isinglass, or sea moss, with or without added chocolate, grenetine, or the like. This latter dish is more properly called _flummery_.

=blanquette= (_blä_N-_ket´_).--A mince of white meat, as of chicken, warmed in velouté sauce, and pointed with butter and lemon juice. It often has added to it mushrooms, morels, or truffles.

=blasé= (_blä zā´_), surfeited.

=blond= (_blô_N).--Concentrated juice or extract of some viand, used to add to certain sauces to give them body; as _blond de veau_ (_de vō_), a rich broth of veal made by slowly stewing veal with accessories of ham, rabbit, or the like, with standard broth, shallots, cloves, etc.

=bœuf de chasse= (_bûf de shäs_).--The sportsman’s round of beef--the biggest joint of the animal.

=bombe glacé= (_bô_N_b glä-sā´_).--A confection consisting of an ice casing frozen in the form of a truncaded cone with cream of some kind, as Bavarian cream, inside.

=bon ami= (_bö na mi´_), good friend.

=bon bon= (_bô_N _bô_N´), a sweetmeat; confectionery.

=bon diable= (_bô_N _dēäbl´_), a jolly good fellow.

=bon gré, mal gré= (_bô_N´_grā_ _mal´grā_), with good or bad grace; willing or unwilling.

=bonhomie= (_bô nô mē´_), good nature; easy temper; credulity.

=bon jour= (_bô_N _zhōōr´_), good day; good morning.

=bon mot= (_bô_N _mō´_), a witticism.

=bonne= (_bôn_), a nurse.

=bonne-bouche= (_bôn bōōsh´_), a luscious morsel; a toothsome tit-bit.

=bonne et belle= (_bô nā bel´_), good and handsome (said of a woman).

=bonne foi= (_bôn fwȧ´_), good faith.

=bon soir= (_bô_N _swȧr´_), good evening.

=bon ton= (_bô_N _tô_N´), high fashion; first-class society.

=bon vivant= (_bô_N _vē vän´_), a good liver; a jolly companion.

=bon voyage= (_bô_N _vwȧ yȧzh´_), a pleasant journey.

=Bordelaise sauce= (_bôr-de-läz´_).--Espagnole sauce with garlic, aromatic herbs, and Bordeaux wine.

=boudoir= (_bōō dwȧr´_), a small private apartment.

=bouillabasse= (_boo-e-yä-bäs´_).--A soup made of fish broiled and seasoned with onion, orange peel, saffron, oil, and other seasoning to suit the taste.

=bouilli= (_boo-e-yē´_).--Beef stewed, generally in one piece, and served with sauce.

=boulettes de hachis= (_boo-let´ de hä-shē´_).--Forcemeat balls.

=bouquet garni= (_gär-nē´_).--A tied bunch of parsley, onions, bay leaf, and thyme, used to boil in soup to flavor it.

=bourgeoisie= (_bōōr zhwa zē´_), the body of citizens; burgess; the shop-keeping class.

=bourguignonnes= (_boor-gē-nyon´_).--Snails baked with a dressing of shallots, garlic, lemon juice, and butter.

=braise= (_brāz_), or =braisé= (_brā-zā´_).--A piece of braised meat, or a dish prepared by braising; also a preparation mixed and prepared of various ingredients in or with which dishes are braised.

=braisé de Boulanger= (_brā-zā´ de boo-lä_N-_zhā´_).--A compound sauce in which meat is smothered when being braised.

=bretonne sauce= (_brā-ton´_).--Espagnole sauce characterized by juice of fried onions or purée of onions.

=breveté= (_brev tā´_), patented.

=Brie cheese=, or =Brie= (_brē_).--A soft, white cream cheese.

=bris´ket=, or =brisquet= (_brē-skā´_).--The breast; the part of the breast next to the ribs.

=broccoli= (_brok´kō-li_).--A kind of cabbage resembling the cauliflower.

=brochet= (_brō shā´_).--Pike; luce--a kind of fish.

=brocheton= (_brō-she-tô_N´).--Pickerel.

=brusquerie= (_brüs krē_), rudeness.

=brut= (_brü_).--An effervescent wine.

=bückling= (_bük´ling_).--Red herring.

=buisson= (_bwē-sô_N´).--A dish disposed in a pyramid, and having a prickly appearance.

=bureau de la guerre= (_bü rō dlȧ ger´_), the war office.

=bur´goo.=--Oatmeal porridge.

=Burgun´dian sauce=.--Espagnole sauce flavored with shallots and red Burgundy wine.

=C=

=cabaretier= (_kȧ bȧre tēā´_), an innkeeper.

=cabillaud= (_kä-bē-yō´_).--A fresh cod.

=cachot= (_ka shō´_), a dungeon.

=café= (_kä-fā´_).--Coffee.

=café au lait= (_kä-fā´ ō lā_).--Coffee with hot milk; coffee to which milk is added during the process of infusion or boiling.

=café bavaroise= (_kä-fā´ bä-vä-rwäz´_).--Coffee with whipped cream.

=café noir= (_kä-fā´nwär_).--Black coffee; that is, coffee without milk.

=café parfait= (_kä-fā´ pär-fā´_).--A form of coffee ice cream.

=café turc= (_türk_).--Turkish coffee; that is, coffee prepared by pouring boiling water on very finely ground coffee in the cup.

=caille= (_käey_).--Quail.

=calipash.=--A part of a turtle next to the upper shell containing a dull greenish gelatinous substance, esteemed as a delicacy.

=calipee.=--A part of a turtle attached to the lower shell. It contains a fatty, gelatinous substance of a light yellowish color, esteemed as a delicacy.

=camaraderie= (_ka ma ra drē_), good fellowship.

=Camembert cheese= (_kä-mä_N-_bâr´_).--A rich, sweet, cream cheese, of a yellowish color, made in the neighborhood of Camembert, in Normandy, France.

=canaîlle= (_kȧ nä´ y_), the lowest class of people; the rabble.

=canard= (_kȧ nȧr´_), a false story.

=canard= (_kä-när´_).--A duck.

=canellons= (_kä-ne-lôn´_).--Hollow sticks or rolls of baked puff paste.

=canelons= (_kä-ne-lô_N´).--Rugosities of ox palate, or preparations of them, covered with farce, rolled, and gratinated.

=caneton= (_kä-ne-tô_N)--Young duck; duckling.

=cannelon of meat= (_kä-ne-lô_N´).--A baked roll of highly seasoned mincemeat.

=cap-à-pié= (_kȧ pȧ pēā´_), from head to foot.

=ca´pers.=--The pungent, grayish green flower buds of a trailing shrub (_Capparis spinosa_) of southern Europe.

=capilotade of chick´en= (_kä-pē-lō-täd´_).--A kind of ragoût made of remains of fowl or game and some simple brown sauce.

=ca´pon.=--A castrated cock. It fattens better and is tenderer than the uncastrated ones.

=carbonari= (It.), (_kär bō nä´rē_), members of a secret political society in Italy.

=car´dinal sauce.=--Velouté variously flavored and colored red, as with cochineal.

=carême= (_kȧrem´_), fast; Lent.

=carnichons= (_kär-nē-shô_N´).--Gherkins.

=carré= (_kä-rā_).--Breast.

=carrelet= (_kär-lā´_).--A fish, the sole or flounder.

=carte blanche= (_kärt blä_N_sh´_), full power.

=carte de visite= (_kärt de vē zēt´_), visiting card.

=cassareep´.=--A brown, slightly sweet, aromatic thick extract made from the juice of the manioc.

=casserole= (_kas´se-rōl_; French pron. _käs-rōl´_).--Stewpan.

=cas´serole of rice.=--An ornamental pie case made of paste of prepared rice.

=cassis= (_kä-sēs´_).--Black currants; also, a kind of jelly, and a kind of liqueur or cordial, flavored with black currants.

=castello che da orecchia si vuol rendere= (It.), (_käs-tel´lō kā dä ō rä´kyä sē vwôl rān dā´rā_), the fortress that parleys soon surrenders.

=causerie= (_kō-zrē´_), a familiar talk.

=caviare= (_kä-vē-är´_) or =caviar= (_kav´i-är_).--Roe of sturgeon, and other large fish, prepared and salted, and used as a relish. They often resemble morning-glory seeds in appearance.

=champignons= (_shä_N-_pē-nyô_N´).--Mushrooms.

=Champs Elysées= (_shä_N _zā lē zā´_), Elysian Fields; a public park in Paris.

=cela va sans dire= (that goes without saying), (_se la vȧ sä_N _dēr´_), that is understood.

=ce n’est que le premier pas qui coûte= (_se ne kle pre-mēā pä´kē-kōōt=´=_), it is only the first step that is difficult.

=cèpes= (_sāp_), or =ceps= (_sā_).--An edible kind of mushroom.

=c’est à dire= (_se tȧ dēr´_), that is to say.

=c’est une autre chose= (_se tü nō tre shōz´_), that is quite another thing.

=chacun à son goût= (_shȧ ko_N _ȧ sô_N _gōō´_), everyone to his taste.

=chacun tire de son côté= (_shȧ kö_N _tēr´ de sô_N _kō tā´_), every one inclines to his own side or party.

=chanson= (_shä_N _sô_N´), a song.

=chansons à boire= (_shä_N _sô_N _zȧ bwȧr´_), drinking songs.

=chapeau= (_shȧ pō´_), a hat.

=chapeau bas= (_shȧ pō bä´_), hats off.

=chapeau de bras= (_shȧ pō de brȧ´_), a military cocked hat.

=chapelle ardente= (_shȧ pe lȧr dä_N_t´_), the chamber where a dead body lies in state.

=chapon= (_shä-pô_N´).--Capon.

=chapon au gros sel= (_shä-pô_N _ō grō sel_).--Plain boiled capon; literally, capon served with a big lump of salt (placed upon it).

=chargé d´affaires= (_shȧr zhā dȧ fer´_), one intrusted with state affairs at a foreign court.

=charlotte russe= (_shär-lot´ rüs_), or =charlotte à la russe= (_shär-lot´ ä lä rüs_).--A dish of custard or whipped cream inclosed in a cup of sponge cake.

=chartreuse à la Parisienne= (_shär-trûz´ ä lä pä-re-syen´_).--A showy entrée, consisting chiefly of quenelles of forcemeat, containing ragoût and kebobs; an entrée de force; entrée à surprise.

=chasse café= (_shäs kä-fā´_).--A drink of liqueur served after the coffee at dinner.

=château= (_shä tō´_), a castle.

=châteaux en Espagne= (_shä tō zä_N _nes pȧyn´_), castles in Spain.

=châteaubriand sauce= (_shä-tō-brē-ä_N´).--See maitre d’hôtel butter.

=chauffeur= (_shō for´_), driver of an automobile.

=chaufroid sauce= (_shō-frwä´_).--A white or brown jelly containing some sauce; a sauced jelly, or a gelatinized sauce.

=chef= (_shef_), man cook.

=chef de bataillon= (_shef da bȧ tä yô_N´), a major.

=chef-d’œuvre= (_shā dö vr´_), a masterpiece.

=chemin de fer= (lit. iron road), (_she mâ_N_t fer´_), a railway.

=chemin faisant= (_she mâ_N _fe zän´_), by the way; in passing.

=chère amie= (_she rȧ mē´_), a dear (female) friend, a lover.

=cher´vil=.--A plant (_Anthriscus cerefolium_) with finely divided leaves. Two curly varieties are used in soups and salads.

=che sara, sara= (It.), (_ka sä ra sa ra´_), what will be will be.

=cheval de bataille= (lit., a war-horse), (_she vȧl de bȧ tä´y_) chief dependence or support; one’s strong point.

=chic= (_shēk_), stylish, smart.

=chiffonade= (_shē-fō-näd´_).--A salad preparation of lettuce, chervil, sorrel, and scallions, with fresh butter, and some bouillon poured over it. When milk or fresh cream is added, it is called _potage à la chiffonade_; otherwise _potage de santé_ (_pō-täzh´ de sä_N-_tā´_).

=chil´i=.--A kind of red pepper or capsicum.

=chil´i sauce=.--A sauce condiment made with chilis, tomatoes, etc.

=Chinese´ stur´geon soup=.--A soup of beef and veal, containing pieces of cartilage from the sturgeon’s head boiled tender.

=chi tace confessa= (It.), (_kē tä´chā kōn fes´sä_), he who keeps silent admits his guilt.

=chive=.--A plant allied to the onion, of which the young leaves are used in omelets, etc.

=choucroute= (_shoo-kroot´_).--French sauerkraut, or sauerkraut in general.

=chou-fleur= (_shoo-flûr´_).--Cauliflower.

=choux= (_shoo_).--(_a_) Cabbages. (_b_) See _choux pâtissières_.

=choux de Bruxelles= (_shoo de brü-sel´_).--Brussels sprouts.

=choux de mer= (_shoo de mâr_).--Sea kale, a kind of cruciferous pottage root.

=choux pâtissières= (_shoo pä-tē-syâr´_).--Soufflés in small molds; small cakes of baked batter.

=ci git= (_sē zhē´_), here lies. (A common inscription on tombstones.)

=civet= (_sē-vā´_).--A ragoût of hare [civet de lièvre (_lyā´vr_)], deer [_civet de chevreuil_ (_she-vrû´y_)], or other game, into which wine and onions enter as ingredients.

=clare´mont sauce=.--Butter sauce flavored by frying onions in it. The onions are removed after frying.

=cock´a-lee´kie=.--Capon soup, boiled with leeks and prunes--a favorite Scotch dish.

=cock´tail of oysters or clams=.--A dish containing oysters or clams seasoned with ketchup, pepper, etc., and served in a tumbler or glass.

=cocotte= (_kō-kot´_).--A kind of iron casserole with two loop handles and a cover.

=cœurs d’artichauts= (_kûr-där-tē-shō´_).--Artichoke heads.

=cognac= (_kō-nyäk´_).--A brandy distilled at Cognac, in France; hence, loosely, any French brandy.

=coiffeur= (_kwȧ-för´_), a hairdresser.

=coiffure= (_kwȧ für´_), a headdress.

=coing= (_kwa_N).--Quince. A liqueur, or ratafia, is made flavored with quince; and a jelly of quinces is called _coing de tranches (de tränsh)_.

=collared.=--This term is loosely used with no apparent definite meaning in the names of various dishes.

=col´lared beef.=--A thin piece of beef, usually from the flank, rolled into a round form.

=col´lops.=--Small pieces or slices.

=com´fit.=--A dry sweetmeat; fruit, seed, or the like, preserved in sugar and dried.

=comme il faut= (_kô mēl fō´_), proper, as it should be.

=comment vous portez vous?= (_kô mä_N _vōō pôr tā vōō´_), how are you?

=commis voyageur= (_kô mē vwȧ yȧ zhör´_), a commercial traveler.

=compagnon de voyage= (_kô_N _pȧ nyô_N _de vwȧ yȧzh´_), a traveling companion.

=compiègne cake= (_ko_N-_pyān´_).--A kind of cake intended to be drenched with liqueur, sliced, and sandwiched with apricot jam.

=com´pote= (French pron. _kô_N-_pōt´_).--Cooked fruit; fruit preserved with sugar so as to preserve its form. Also, a savory dish of pigeons, quails or larks, mixed with peas or mushrooms.

=compte rendu= (_kôNt räN dü´_), an account rendered, a report.

=comptoir= (_kô_N _twȧr´_), a counting-house; a counter.

=comte= (_kô_N_t_), count.

=comtesse= (_kô_N _tes´_), countess.

=con amore= (It.), (_kō nä mō´rā_), with affection, very earnestly.

=concierge= (_kô_N _s erzh´_), a door-keeper.

=conciergerie= (_kô_N _sē er zhrē´_), a door-keeper’s lodge; a noted prison in Paris.

=concours= (_kô_N _kōōr´_), competition for, or as for, a prize.

=con diligenza (It.),= (_kōn dē lē dshen´dzä_), with diligence.

=con dolore= (It.), (_kōn dō lō´rā_), with grief; sadly.

=confit= (_kô_N-_fē´_).--A dry sweetmeat; fruit preserved in sugar and dried; a comfit.

=confiture= (_kô_N-_fē-tür´_).--Preserves.

=confrère= (_kô_N _frer´_), a colleague.

=conoscente= (It.), (_kō nō shen´tā_), a connoisseur.

=conseil de famille= (_kô_N _se´y de fȧ mē´y_), a family council or consultation.

=conseil d’état= (_kô_N _se´y dā tȧ´_), a council of state; a privy council.

=consommé= (_kôN-sō-mā´_).--Strong broth of meat and vegetables, concentrated till slightly browned; in restaurants applied to thin soups such as would be made by this broth diluted.

=cor´dial.=--A sweet and aromatic liquor. A _liqueur_ is an alcoholic cordial.

=contretemps= (_kô_N _tre tä_N´), an awkward mishap.

=cordon sanitaire= (_kôr dôN sȧ nē ter´_), a line of sentries to prevent, as far as possible, the spread of contagion or pestilence. Used also of other precautionary measures.

=corps diplomatique= (_kor dē plô mȧ tēk´_), a diplomatic body.

=cortège= (_kor tezh_), a procession.

=côte= (_kōt_).--A rib.

=côtelette= (_kōt-let´_).--A small rib; part of a rib; a piece of meat with the rib attached; a cutlet.

=couleur de rose= (_kōō lör de rōz´_), rose color.

=coup= (_kōō_), a stroke.

=coup de grâce= (_kōō d gräs´_), a finishing-stroke. (Formerly applied to the fatal blow by which the executioner put an end to the torments of a culprit broken on the wheel.)

=coup de main= (_kōō d mâ_N´), a sudden attack, enterprise, or undertaking.

=coup de maître= (_kōō d metr´_), a master-stroke; with consummate skill.

=coup de pied= (_kōō d pēā´_), a kick.

=coup de plume= (_kōō d plüm´_), a literary attack.

=coup de soleil= (_kōō d sô le´y_), a sunstroke.

=coup d’essai= (_kōō de sā´_), a first attempt.

=coup d’état= (_kōō dā tȧ´_), a stroke of policy; a sudden and decisive blow, usually inflicted by unconstitutional means.

=coup de théâtre= (_kōō dā tā ätr´_), a theatrical effect.

=coup d’œil= (_kōō dö´y_), a rapid glance.

=courage sans peur= (_kōō rȧzh sän pör_) fearless courage.

=court bouillon= (_boo-e-yô_N´).--A very rich bouillon made by braising bouillon vegetables in butter, evaporating down, and then boiling in wine. It is added to sauces.

=coute qu’il coute= (_kōōt kēl kōōt´_), cost what it may.

=crême= (_krām,_ or _krâm_).--A cordial of the relatively thick or visced kind, such as _crême_ de la menth (cream of minth), _crême_ de la moka (cream of mocha coffee), _crême_ de cocoa (cream of cocoa), etc.

=crême bachique= (_krām bâ-shēk´_).--A custard jelly with wine and egg-froth.

=crême brulée= (_krām brü-lā´_).--Brown sugar, or caramel, with cream.

=crême fouettée à la paysanne= (_foo-et-ta´ ä lä pā-zän´_).--Whipped cream.

=créole= (_krā-ōl´_).--See _à la créole_.

=crêpes= (_krāp_).--Small fried cakes; a form of French pancake.

=cressons= (_krā-sô_N´).--Cresses.

=crève-cœur= (_krev kör´_), deep sorrow; grief.

=crevette= (_krā-vet´_).--Shrimp.

=croquants= (_krō-kä_N´).--A piece of crisp pastry or confection which makes a crunching sound between the teeth, as a macaroon or a nougat.

=crouton= (_kroo-tô_N´).--Small pieces of bread fried in butter or oil, for use as a garnish to salmis, fricassees, etc., or to serve with soups.

=croquembouches= (_krō-kä_N-_boosh´_).--Small mounted pieces of crisp pastry, such as macaroons, nougats, gimblettes, etc.

=crum’pet.=--A kind of large, thin, light cake or muffin cooked on a griddle.

=cuisine= (_küē-zēn´_), a kitchen; cookery.

=cuissot= (_kwē-sō´_).--Haunch.

=cul-de-sac= (_kül de sȧk´_), the bottom of the bag; a blind alley.

=cyg´net.=--A young swan.

=D=

=d’accord= (_dȧ kôr´_), agreed; in tune.

=dame d’honneur= (_dȧm dô nör´_), a maid of honor.

=dantesques= (_dä_N-_tesk´_).--Frozen custards.

=dariole= (_dä-rē-ōl´_).--A piece of pastry consisting of a shallow cup of short paste, filled with a rich compound of cream or custard with macaroons, fruit, or the like.

=darne= (_därn_).--Slice; cut.

=das geht Sie nichts an= (Ger.), (_däs gāt zē nikts än´_), that does not concern you.

=de= (_de_).--Of.

=de bonne augure= (_de bô nō-gür´_), of good omen.

=de bonne grâce= (_de bôn gräs´_), with good will, willingly.

=débris= (_dā brē´_), refuse.

=début= (_dā bü´_), first appearance.

=débutante= (_dā bü tä_N_t´_), a young lady just entering society.

=décolleté= (_dā kôl tā´_), open-breasted.

=dégagé= (_dā gȧ zhā_), free, easy, without constraint.

=de gaieté de cœur= (_de gā tā d kör´_), in sport, sportively.

=de haute lutte= (_de ōt lüt´_), by a violent struggle.

=dehors= (_dā ôr´_), without; out of; foreign; irrelevant.

=déjeuner à la fourchette= (_dā zhö nā ȧ lȧ fōōr shet´_), a cold breakfast.

=de mal en pis= (_de mȧ lä_N _pē´_), from bad to worse.

=demeure= (_de mör´_), dwelling; residence

=demi-jour= (_de mē zhōōr´_), faint light.

=demi-tasse= (_dā-mē-täs´_).--A small cup for black coffee.

=dénouement= (_dā nōō mä_N´), an unraveling or winding up.

=dépêche= (_dā pesh´_), a dispatch; a message.

=dernier cri= (_der nēā krē´_), (the latest cry), the latest fashionable fad.

=dernier ressort= (_der nēā re sôr´_), the last resource.

=désagrément= (_dā zȧ grād mä_N´), something disagreeable or unpleasant.

=désorienté= (_dā zô rēä_N _tā´_), confused.

=désossée= (_dā-sō-sā´_).--Boned.

=détour= (_dā tōōr´_), a circuitous march.

=de trop= (_de trô´_), too much or too many; not wanted.

=devoir= (_de vwȧr´_), duty.

=diablotins= (_dē-ab-lō-ta_N´).--(_a_) Frozen custards. (_b_) Neapolitan dragées. (_c_) Chocolate bonbons in paper.

=di buona volonta sta pieno l’inferno= (It.), (_dē bwô nä vō lōn’tä sta pyā´nō lē_N _fer’nō_), hell is full of good intentions.

=Dieu est toujours pour les plus gros bataillons= (_dēö e tōō zhōōr´ pōōr lā plü grō bȧ tä yö_N´), God is always on the side of the largest battalions; the largest army has the best chance.

=Dieu et mon droit= (_dēö ā mô_N _drwä´_), God and my right.

=Dieu vous garde= (_dēö vōō gȧrd´_), God protect you.

=di grado en grado= (It.), (_dē grä’dō ān grä’dō_), step by step; gradually.

=dinde= (_da_N_d_).--Turkey.

=dindonneau= (_da_N-_dō-nō´_).--Young turkey; turkey pout.

=Dios me libre de hombre de un libro= (Sp.), (_dē´ōs mā lē´vrā dā ōm’vrā dā ōōn lē vrō_), God deliver me from a man of one book.

=di salto= (It.), (_dē säl’tō_), by leaps.

=di tutti novello par bello= (It.), (_dē tōōt tē nō vel’lo pär bel’lō_), everything new seems beautiful.

=divertissement= (_dē ver tēs mä_N´), amusement; sport.

=di zara= (_dē zä´rä_).--A less common name for maraschino.

=doctrinaire= (_dôk trē ner´_), a theorist.

=dolce far niente= (It.), (_dōl´chā fär nyen´tā_), sweet idleness.

=domino= (It.), (_dō´mē nō_), a mask robe.

=dorer la pilule= (_dô rā lȧ pē lül´_), to gild the pill.

=double entente= (_dōō blä_N _tä_N_t´_), double meaning; a play on words.

=douceur= (_dōō sor´_), a bribe.

=doux yeux= (_dōō zēö´_), soft glances.

=drap d’argent= (_drȧ dȧr zhä_N´), silver lace.

=drap d’or= (_drȧ dôr´_), gold lace.

=droit des gens= (_drwä dā zhä_N´), the law of nations; international law.

=drôle= (_drōl_), droll; funny.

=drôle le corps= (_drōl le kôr´_), a droll fellow; a punster.

=durante vita= (Sp.), (_dōō rȧn´tā vē´tä_), during life.

=Dutch sauce.=--Butter emulged with yolk of egg, or a sauce with this as a basis; Hollandaise sauce.

=E=

=eau de cologne= (_ō d kô lôn´y_), Cologne water.

=eau de vie= (_ō d vē´_), the water of life--applied usually to brandy.

=ébauche= (_ā bōsh´_), a rough drawing; a sketch.

=éclanche= (_ā klä_N_sh´_).--Shoulder of mutton.

=éclat= (_ā klȧ´_), splendor; brilliancy.

=école de droit= (_ā kôl de drwä´_), law school.

=école de médecine= (_ā kôl de mād sēn´_), medical school.

=école militaire= (_ā kôl mē lē ter´_), military school.

=école polytechnique= (_ā kôl pô lē tek nēk´_), polytechnique school.

=écrevisse= (_ä-kr-vēs´_).--Crayfish.

=édition de luxe= (_ā dē sēô_N´ _de lüks´_), a splendid edition of a book, handsomely bound, and usually well illustrated.

=égal= (_ā gȧl´_), equal.

=égalité= (_ā gȧ lē tā´_), equality.

=égarement= (_ā gär mä_N´), bewilderment.

=ehrlich währt am längsten= (Ger.), (_ār´lik vert äm leng´sten_), honesty is the best policy.

=elle mit Weile= (Ger.), (_ī le mit vī´le_), the more haste, the less speed.

=eine Schwalbe macht keinen Sommer= (Ger.), (_ī ne shwäl´be mäkt kī nen zô´mer_), one swallow does not make a summer.

=ein gebranntes Kind scheut das Feuer= (Ger.), (_īn ge brän tes kint´ zhôit däs fôi´er_), a burnt child dreads the fire.

=el corazon manda las carnes= (Sp.), (_āl kō rä thōn´ mändä läs kär´nās_), the heart bears up the body.

=élève= (_ā lev´_), pupil.

=élite= (_ā lēt´_), a select body of persons.

=éloge= (_ā lôzh´_), a funeral oration.

=éloignement= (_ā lwȧn ye mä_N), estrangement.

=embonpoint= (_ä_N _bô_N _pwa_N´), roundness, good condition.

=émigré= (_ā mē grā´_), an emigrant.

=employé= (_ä_N _plwȧ yā´_), a person employed; a clerk.

=empotage= (_ä_N-_pō-täzh´_).--Consommé or gravy broth.

=empressement= (_ä_N _pres mä_N´), ardor; zeal; interest.

=en ami= (_ä_N _nȧ mē´_), a friend.

=en arrière= (_ä_N _nȧ rē er´_), in the rear; behind.

=en attendant= (_ä_N _nȧ tä_N _dä_N´), in the meantime.

=en avant= (_ä_N _nȧ vâ_N´), forward.

=en badinant= (_ä_N _bȧ dē nä_N´), in sport, jestingly.

=en bagatelle= (_ä_N _bȧ gȧ tel´_), trifling; contemptuously.

=en ballon= (_ä_N _bä-lô_N´).--Boned and stuffed with forcemeat, etc.--said of fowls’ legs so cooked.

=en bloc= (_ä_N _blôk´_), in the lump.

=en brochette= (_ä_N _brō-shet´_).--On wooden skewers.

=en caneton= (_ä_N _kä-ne-tô_N´).--A term used to designate fowls’ legs boned and stuffed with forcemeat, etc.

=en casserole= (_ä_N _kä-s-rōl´_).--In a casserole.

=en coquille= (_ä_N _kō-kē´y_).--(Served) in shells, as oysters prepared as if to be escalloped and then baked in shells and served.

=en cracovie= (_ä_N _krä-kō-vē´_).--With salpicon wrapped in calf’s udder or pig’s caul--said of ox palates.

=en cueros=, =en cueros vivos= (Sp.), (_ān kōōā´rōs, ān kōōä´rōs vē vōs_), naked; without clothing.

=ende gut, alles gut= (Ger.), (_en´de gōōt, ä´les gōōt_), all’s well that ends well.

=en déshabillé= (_ä_N _dā zȧ bē yā_), in undress; in one’s true colors.

=en Dieu est ma fiance= (_ä_N _dēō´e mȧ fēä_N_s´_), my trust is in God.

=en Dieu est tout= (_ä_N _dēō e tōō´_), in God are all things.

=en échelon= (_ä_N _nā sh lô_N´), in steps; like stairs.

=en effet= (_ä_N _ne fe´_), substantially, really, in effect.

=en famille= (_ä_N _fȧ mē´y_), with one’s family at home.

=enfant gâté= (_ä_N _fä_N _gä tā´_), a spoiled child.

=enfants perdus= (lit., lost children), (_ä_N _fä_N _per dü´_), a forlorn hope.

=enfant terrible= (_ä_N _fä_N _te rēbl´_), (a terrible child), one that is apt to do or say something exceedingly ill-timed and embarrassing.

=enfant trouvé= (_ä_N _fä_N _trōō vā´_), a foundling.

=enfin= (_ä_N _fâ_N´), in short, finally, at last.

=en flute= (_ä_N _flüt´_), carrying guns on the upper deck only.

=en foule= (_ä_N _fōōl´_), in a crowd.

=en grand= (_ä_N _grä_N´), of full size.

=en grande tenue= (_ä_N _grä_Nd _te nü´_), in full official, or evening, dress.

=en grande toilette= (_ä_N _grä_N_d twȧ let´_), full-dressed; in full rig.

=en haut= (_ä_N _ō´_), on high; above.

=en masse= (_ä_N _mäs´_), in a body or mass.

=ennui= (_ä_N _nüē´_), weariness.

=en passant= (_ä_N _pä sä_N´), in passing, by the way.

=en plein jour= (_ä_N _plâ_N _zhōōr_), in open day.

=en queue= (_ä_N _ko´_), immediately after; in the rear. Used specially of persons waiting in line, as at the door of a theater, at the ticket-office of a railway station, etc.

=en rapport= (_ä_N _rȧ pôr´_), in harmony, relation, or agreement.

=en règle= (_ä_N _regl´_), regular; regularly; in order.

=en revanche= (_ä_N _re vä_N _sh´_), in return; as a compensation for.

=en route= (_ä_N _rōōt_), on the way.

=ensemble= (_ä_N _sä_N _bl´_), the whole.

=en suite= (_ä_N _süēt´_), in company; in a set.

=en tasse= (_ä_N _täs´_), in a cup.

=entente cordiale= (_ä_N _tä_N_t kôr dēȧl´_), a good understanding, especially between two states.

=entourage= (_ä_N _tōō rȧzh´_), surroundings.

=en tout= (_ä_N _tōō´_), in all; wholly.

=entre deux feux= (_ä_N _tre dö fö´_), between two fires.

=entre deux vins= (lit., between two wines), (_ä_N _tre dö vâ_N´), half-drunk.

=entre nous= (_ä_N _tre nōō´_), between ourselves; in confidence.

=entrepot= (_ä_N _tre pō´_), a warehouse or magazine.

=entreprenant= (_ä_N _tre pre nä_N´), enterprising.

=entrepreneur= (_ä_N _tre pre nör´_), a contractor; the chief director of an undertaking.

=entre-sol= (_ä_N _tre sôl´_), a half story or mezzanine, especially one next above the ground floor.

=en vérité= (_ä_N _vā rē tā´_), in truth; really.

=en vigueur= (_ä_N _vē gör´_), in force.

=envoyé= (_ä_N _vwȧ yā´_), an envoy or messenger.

=escargots= (_ās-kär-gō´_).--Snails.

=escarole= (_es-kä-rōl_).--A species of chicory used for salads; also, a variety of lettuce resembling this.

=es fehlt mir nichts= (Ger.), (_es fālt mēr nikts´_), nothing is the matter with me.

=es freut mich sehr= (Ger.), (_es frôit mik zār´_), I am very glad.

=es ist nicht alles Gold, was glänzt= (Ger.), (_es ist nikt ä les gôlt´ väs glentst´_), all is not gold that glitters.

=espagnol=, (_es pȧ nyōl´_), Spanish; a Spaniard.

=espagnole sauce= (_es-pȧ-nyōl´_).--Brown sauce made by boiling meat and flavoring vegetables and spices in normal broth to a glace, browning with roux, and removing the fat.

=esprit de corps= (_es prē d kôr´_), the spirit of honor, loyalty, or enthusiasm in an individual working for the good of a common body, society, or association, as a college class, a military company, fraternal or other association.

=esprit des lois= (_es prē dā lwȧ´_), spirit of the laws.

=es thut mir sehr leid= (Ger.), (_es tōōt mēr zār līt´_), I am very sorry.

=esturgeon= (_es-tür-zhô_N´).--Sturgeon.

=Etats-Généraux= (_ā tȧ zhā nā rō´_), the States-General.

=Ewigkeit= (Ger.), (_ā´vik kīt_), eternity.

=exposé= (_ek spō zā´_), an exposition; a recital.

=F=

=façon de parler= (_fȧ sô_N _de pȧr lā´_), manner of speaking; phrase; locution.

=fade= (_fȧd_), flat; stale; insipid.

=fainéant= (_fe nā ä_N´), idle.

=faire bonne mine= (_fer bôn mēn´_), to put a good face on the matter.

=faire l’homme d’importance= (_fer lôm dâ_N _pôr tä_N_s´_), to give one’s self airs.

=faire sans dire= (_fer sä_N _dēr´_), to act without ostentation or boasting.

=faire son devoir= (_fer sô_N _de vwȧr´_), to do one’s duty.

=faisan= (_fā-sä_N´).--Pheasant.

=fait accompli= (_fe tȧ kô_N _plē´_), a thing accomplished; an accomplished fact.

=fanchonettes= (_fä_N-_shō-net´_).--Small cakes like tartlets covered with meringue froth, with jam, currants, etc.

=farcie= (_fär-sē´_).--Stuffing of forcemeat.

=farine de riz= (_fä-rēn´ de rē´_).--Rice flour.

=faubourg= (_fō bōōr´_), an outskirt of a town; a suburb.

=fausse tortue= (_fōs tôr-tû_).--Mock turtle.

=fauteuil= (_fō tö´y_), an easy chair.

=faux pas= (_fō pä´_), a false step; an act of indiscretion.

=fécule de pommes de terre= (_fā-kül´ de pum de târ´_).--Potato starch, used especially in making Savoy cakes, and others.

=femme couverte= (_fȧm kōō vert_), a married woman.

=femme de chambre= (_fȧm de shä_N_br´_), a chambermaid.

=femme de charge= (_fȧm de shȧrzh_), a housekeeper.

=femme galante= (_fȧm gȧ lä_N_t´_), a gay woman; a prostitute.

=femme sole= (_fȧm sōl´_), an unmarried woman.

=fendre un cheveu en quatre= (_fä_N _drö_N _she vö ä_N _kȧtr´_), to split a hair in four; to make subtle distinctions.

=fête= (_fet_), a feast; festival; holiday.

=fête champêtre= (_fet shä_N _petr´_), a rural out-of-door feast; a festival in the fields.

=fête Dieu= (_fet dē ō´_), the Corpus Christi festival in the Roman Catholic church.

=feu de joie= (_fö d zhwȧ_), a bonfire; a firing of guns in token of joy.

=feuilletage= (_fû-ye-täzh´_).--Puff paste.

=feuilleton= (_fö y tô_N´), a small leaf; a part of a newspaper devoted to light, entertaining matter.

=filet= (_fē-lā´_), Eng. =fil´let=.--(_a_) The under cut of the loin of beef and venison. (_b_) Breast of fowl or game when cut out [the inner muscles near the bone being the =filet mignons= (_fē-lā´ mē-nyô_N´)]. (_c_) Any longish strips of meat or vegetables.

=filet du dedans= (_fē-lā´ dü dā-dä_N´).--The under cut of the loin of beef; a filet.

=fille de chambre= (_fē y de shä_N _br´_), a chambermaid.

=fille d’honneur= (_fē y dô nör´_), a maid of honor.

=fil´let=.--See _filet_. Fillet is the usual spelling in English culinary books.

=fils= (_fēs_), son.

=fin de siècle= (_fâ_N _d sēekl´_), the end of the century.

=Fin´nan had´die=.--Haddock cured in peat smoke, originally coming from Findon (pronounced _fin´an_) in Scotland; also, haddock smoked in other ways.

=flageolets= (_flä-zhō-lā´_).--Beans.

=flamms=.--Pancakes.

=fleur-de-lis= (_flör de lē´_), the flower of the lily.

=fleur de terre= (_flör de ter_), even with the surface of the ground.

=fleurons= (_flû-rô_N´).--Punched-out ornaments of bread (crusted or fried), or of paste (baked), or of other materials.

=Flor´ence cakes=, or =Flor´entines=.--A kind of cake consisting of a thin shell of puff paste containing a composition of curds, butter, yolks, flour, bitter almonds, and lemon, or a very similar composition.

=flum´mery=.--A cold, sweet dish chiefly of cereals, often with fruit in it, molded and to be eaten with wine, milk, or sauce.

=foie= (_fwä_).--Liver.

=flux de bouche= (_flüks de bōōsh´_), inordinate flow of talk; garrulity.

=fond = (_fô_N).--The broth or juice from braised flesh or fish, usually served as a sauce.

=fondue= (_fô_N_-dü´_).--A preparation of cheese, eggs, and butter melted together.

=fra= (It.), (_frä_), brother; friar.

=frais= (_fre_), cost; expense.

=fraise= (_frāz_).--Strawberry.

=framboise= (_frä_N_-bwäz´_).--Raspberries.

=Fra Modesto non fu mai priore= (It.), (_frä mō des tō nōn fōō mä ē pryō´rā_). Friar Modest never became prior.

=franco= (It.), (_fräng´kō_), free from postage.

=frangipane= (French pron. _frä_N_-zhē-pän´_).--A kind of compound pastry cream flavored with almonds, with which pastry is garnished.

=frisch begonnen=, =halb gewonnen= (Ger.), (_frish be gô´nen, hälp ge vô´nen_), well begun is half done.

=froides mains, chaude amour= (_frwäd mâ_N´ _shō dȧ mōōr´_), cold hands, warm heart.

=fromage= (_frō-mäzh´_).--Cheese.

=fromage à la Chantilly= (_ä lä shä_N-_tē-yē´_).--=fromage de Chantilly= (_de shä_N-_tē-yē´_).--Apricot jam.

=frondeur= (_frô_N _dör´_), a declaimer against the administration.

=front à front= (_frô_N _tȧ frô_N´), face to face.

=fru´menty=.--A food prepared by boiling wheat in milk to a jelly, usually with the addition of currants, sugar, egg yolk, and spice.

=fumet= (_fü-mā´_).--A high-flavored substance, such as extract of game, for flavoring dishes of food; also, less properly, a ragoût of partridge and rabbits braised in wine.

=fuyez les dangers de loisir= (_füē yā lā dä_N _zhād lwȧzēr´_), fly from the dangers of leisure.

=G=

=gaieté de cœur= (_gā tā d kör´_), gaiety of heart.

=galatine=.--Boned fowl, veal, or the like, stuffed with pieces of meat and force, boiled, and served cold, with a garnish of jelly or aspic.

=gal’imaufry=, or =galimafrée= (_gä-lē-mä-frā´_).--A kind of ragoût of various kinds of meat highly flavored.

=garage= (_gȧ rȧzh´_), a place where automobiles are stored and kept in order.

=garbancas= (_gär-bän-säs´_).--Chick-peas.

=garbure= (_gär-bür´_).--A soup of bacon and cabbage or other vegetables sometimes with cheese added.

=garçon= (_gȧr sô_N´), a lad; a waiter.

=garde à cheval= (_gȧr dȧ she vȧl´_), a mounted guard.

=garde du corps= (_gȧrd dü kôr´_), a bodyguard.

=garde mobile= (_gȧrd mô bēl´_), a body of troops liable to be called out for general service.

=garde royale= (_gȧrd rwȧ yȧl´_), royal guard.

=gardez= (_gȧr dā´_), take care; be on your guard.

=gardez-bien= (_gȧr dā bēâ_N´), take good care; be very careful.

=gardez la foi= (_gȧr dā lȧ fwȧ´_), keep the faith.

=Gas´cony sauce=.--Velouté with capers, truffles, and egg yolk.

=gaspacho= (_gäs-pä´chō_).--A bread-and-vegetable salad, made by the Spanish, containing pimentoes, tomatoes, oil, and vinegar, and (in the richer form) fish, crayfish, piquant preserves, etc.

=gâteau= (_gä tō´_), cake.

=gâteaux= (_gä-tō´_).--Cakes of flour, butter and eggs.

=gâteaux de puits d’amour= (_de pwē dä-mōōr´_).--Love-wells.

=gaucherie= (_gōsh rē´_), awkwardness.

=gauffres= (_gō´fr_).--Waffles.

=gehen Sie Ihres weges= (Ger.), (_gā´en zē ē res vā´ges_), go your way.

=gelée= (_zhe-lā´_).--Jelly.

=gendarmerie= (_zhä_N _dȧr me rē´_), the armed police force.

=Gene´va sauce=.--A coulis of fried onions with meat essence or espagnole, with anchovy butter, and usually port or claret wine. It is used especially with fresh water fish.

=génoise sauce= (_zhā-nwäz´_).--Espagnole sauce flavored with fumet and red wine.

=génoises= (_zhā-nwäz´_).--Glazed cakes of sugar, eggs, flour and almonds.

=gens d’armes= (_shä_N _dȧrm´_), men-at-arms; military police.

=gens de condition= (_zhä_N _de kô_N _dē sēô_N´), people of rank.

=gens d’église= (_zhä_N _dā glēz´_), the clergy; clerics.

=gens de guerre= (_zhä_N _d ger´_), military men.

=gens de lettres= (_zhä_N _d letr´_), literary men.

=gens de loi= (_zhä_N _d lwȧ´_), lawyers.

=gens de même famille= (_zhä_N _d mem fȧ mē´y_), people of the same family; birds of a feather.

=gens de peu= (_zhä_N _d pö´_), the lower classes.

=gentilhomme= (_zhä_N _tē yôm´_), a gentleman.

=gibelotte= (_zhē-blot´_).--Stewed rabbit; sometimes, stewed chicken or other white meat.

=gibier= (_zhē-byā´_).--Game, as hare, deer, etc.

=gibier de potence= (_zhē bēā d pô tä_N_s´_), a gallows-bird; one who deserves hanging.

=gigot= (_zhē-gō´_).--Leg of mutton.

=gimblettes= (_zha_N-_blet´_).--Small pastry preparations, such as croquignoles and croquembouches. Small pastry, or patés de petit four; they are used as ingredients of croquembouches.

=giovine Italia= (It.), (_dzhō vē´nā ē tä´lyä_), young Italy.

=giovine santo, diavolo vecchio= (It.), (_dzhō vē nā sän´tō dyä´vō lō vek´kyō_), a young saint; an old devil.

=gitano= (Sp.), (_hē tä´nō_), a girl.

=glace= (_gläs_).--A glaze, or broth, reduced by boiling to a gelatinous paste, so that when poured over meats it will give them a shiny appearance.

=glacé= (_glä-sā´_).--Covered with glace.

=glaced= (_gläst_).--Iced; having a shiny appearance produced by a coating of sugar, gelatine, or glace.

=glaize=, or glase (_glāz_).--A glace.

=gleich und gleich gesellt sich gern= (Ger.), (_glīk´ oont glīk´ ge zelt sik gern´_), birds of a feather flock together.

=gli assenti hanno torti= (It.), (_lyē äs sen´tē än nō tôr´tē_), the absent are in the wrong.

=godiveau= (_gō-dē-vō´_).--A kind of mincemeat, usually of veal, made into balls, to garnish the interior of hot patés and vol-au-vents.

=gold´en buck=.--A Welsh rarebit served with a poached egg on it.

=goujon= (_goo-zhô_N).--Gudgeon, a rather coarse fish.

=goulash= (_goo-läsh´_).--See _gulash_.

=goutte à goutte= (_gōō tȧ gōō´_), drop by drop.

=gouvernante= (_gōō ver nä_N_t´_), governess.

=grâce à Dieu= (_gräs ȧ dēö´_), thanks be to God.

=grande chère et beau feu= (_grä_N_d sher´ ā bō fö´_), good fare and a good fire; comfortable quarters.

=grande parure= (_grä_N_d pȧ rür´_), full dress.

=grande toilette= (_grä_N_d twȧ let´_), full dress.

=grand merci= (_grä_N _mer sē´_), many thanks.

=gratin= (_grä-ta_N´).--The brown crust formed upon a gratinated dish; also, the dish itself.

=grat´inate.=--To cook, as macaroni, in a savory sauce or broth until the juice is absorbed and a brown crust forms.

=gren´adine.=--A kind of fricandeau, with a basis of forcemeat.

=grenouille= (_gre-noo´y_).--Frog.

=grill.=--To broil.

=grenadin= (_grā-nä-da_N´).--A small fricandeau, or dish made with a basis of forcemeat.

=grisette= (_grē zet´_), dressed in gray. (Applied to French shop girls.)

=groseille à maquereau= (_grō-zā´y ä mā-k’rō´_).--Gooseberry.

=gros rôti= (_grō rō-tē´_).--A large joint of roast meat.

=grosse tête et peu de sens= (_grōs tet´ ā pö d sä_N_s´_), a big head and little sense.

=Gruyère cheese= (_grü-yâr´_).--A kind of salted cheese in thin cakes.

=guava jel´ly= (_gwä´vä_).--An excellent jelly made from the slightly astringent fruit of either of two tropical trees.

=guerra al chuchillo= (Sp.), (_gā´rä äl kōō chē´lō_), war to the knife.

=guerra cominciata, inferno scatenato= (It.), (_gwe ra kō mēn chyä´tä, ēn fār´nō skatän´tā_), war begun; hell unchained.

=guerre à mort= (_ge rȧ môr´_), war to the death.

=guerre à outrance= (_ge rȧ ōō trä_N_s´_), war to the uttermost.

=gulash= (_goo-läsh´_), or =Hunga´rian gulash=.--A ragoût of rump steak flavored with paprika.

=gum´bo.=--A soup thickened with the mucilaginous pods of the okra; also, the okra pods themselves.

=H=

=habitué= (_ȧ bē tüā´_), a frequenter.

=hardiesse= (_ȧr dēes´_), boldness.

=hareng= (_ä-rä_N´).--Herring.

=haricot= (_ä-rē-kō´_).--A stew or ragoût of meat. Also, the common string bean.

=haricots verts= (_ä-rē-kō´ vâr_).--Green string beans.

=haut et bon= (_ō tā bô_N), great and good.

=haut gout= (_ō gōō´_), high favor; elegant taste.

=hauteur= (_ō tör´_), haughtiness and pride.

=haut ton= (_ō tô_N´), highest fashion.

=heureusement= (_ö röz mä_N´), happily.

=historiette= (_ēs tô rēet´_), a short history; a tale.

=Hollandaise sauce= (_ō-lä_N-_däz´_; Eng. pron. _hol´lan-dāz´_). See _Dutch sauce_.

=homard= (_ō-mär´_).--The European lobster--larger than the American lobster, called _homard américaine_ (_ō-mär´dä-mā-rē-kān´_).

=homme d’affaires= (_ôm dȧ fer´_), a man of affairs.

=homme d’état= (_ôm dā tȧ´_), a statesman.

=homme de robe= (_ôm de rôb´_), a man in civil office.

=homme de lettres= (_ôm de letr´_), a literary man.

=homme d’esprit= (_ôm des prē´_), a man of intellect.

=honi soit qui mal y pense= (_ô nē swȧ´ kē mȧl ē pä_N_s´_), shame be to him who thinks evil of it. (The motto of the Order of the Garter.)

=hors de combat= (_ôr de kô_N _bȧ´_), disabled; unfit to continue a contest.

=hors de la loi= (_ôr de lȧ lwā_), outlawed.

=hors de propos= (_ôr de prô po´_), wide of the point; inapplicable.

=hors de saison= (_ôr de se zô_N´), out of season; unseasonable.

=hors d’œuvre= (_ôr dövr´_), out of course; out of accustomed place. (Used substantively of small appetizing dishes served between the soup and the second course.)

=hôtel des invalides= (_ō tel dā zâ_N _vȧ lēd´_), hospital for old and disabled soldiers.

=hôtel de ville= (_ō tel de vēl´_), a town hall.

=hôtel Dieu= (_ō tel dēö´_), a house of God; a hospital.

=hôtel garni= (_ō tel gȧr nē´_), furnished lodgings.

=huitres= (_wē´tr’_).--Oysters.

=huitres au lit= (_ō lē_).--Same as pigs in blankets.

=hure de sanglier= (_ür de sä_N-_glyā´_).--Head of wild boar.

=hurtar para dar por Dios= (Sp.), (_ōōr tär´ pä rä där pōr dē´ōs_), to steal in order to give to God.

=I=

=ich diene= (Ger.), (_ik dēne_), I serve.

=idée fixe= (_ē dā fēks´_), a fixed idea; intellectual monomania.

=ignorance crasse= (_ī nyô rä_N_s´ krȧs´_), gross ignorance.

=i gran dolori sono muti= (It.), (_ē grän dō lō´rē sō nō mōō´tē_), great griefs are silent.

=il a le diable au corps= (_ē lȧ l dēäblō kôr´_), the devil is in him.

=il faut de l’argent= (_ēl fō d lȧr zhä_N), money is wanting.

=il n’a ni bouche ni éperon= (_ēl nȧ nē bōōsh nē ā prô_N´), he has neither mouth nor spur; he has neither wit nor courage.

=il ne faut jamais défier un fou= (_ēl ne fō zhȧ me´ dāfēā ö_N _fōō_), one should never provoke a fool.

=il n’est sauce que d’appétit= (_ēl ne sōs ke dȧ pā tē´_), hunger is the best sauce.

=il penseroso= (It.), (_ēl pān sā rō´sō_), the pensive man. (The title of one of Milton’s poems.)

=il sent le fagot= (_ēl sä_N _le fȧ gō´_), he smells of the faggot; he is suspected of heresy.

=impoli= (_â_N _pô lē´_), unpolished; rude.

=impolitesse= (_â_N _pô lē tes´_), coarseness; rudeness.

=impromptu= (_â_N _prô_N_p tü´_), a prompt remark without study.

=in bianco= (It.), (_ēn byäng´kō_), in blank; in white.

=in petto= (It.), (_ēn pet´to_), within the breast; in reserve.

=insouciance= (_â_N _sōō sēä_N_s´_), indifference; carelessness.

=in un giorno non si fe’ Roma= (It.), (_ēn ōōn dzhōr´nō nōn sē fā rō´mä_), Rome was not built in a day.

=ir por lana, y volver trasquilado= (Sp.), (_ēr pōr lä´nä, ē vōl vār´ träs kē lä´thō_), to go for wool and come back shorn.

=J=

=jalousie= (zhȧ lōō zē´), jealousy; a Venetian window blind.

=jambon= (_zhän-bô_N´).--Ham.

=jamais bon coureur ne fut pris= (_zhȧ me´ bô_N _kōō rör´ ne fü prē´_), a good runner is not to be taken; old birds are not to be caught with chaff.

=Jardin des Plantes= (_zhȧr dâ_N _dā plä_N_t´_), the botanical garden in Paris.

=jardinière= (_zhär-dē-nyâr´_).--A dish cooked à la jardinière. See _à la jardinière_. Jardinière soup has as many roots and green vegetables as can be; it differs from julienne soup by the prevalence of green vegetables in it.

=je maintiendrai le droit= (_zhe mâ_N _tēâ_N _drā le drwä´_), I will maintain the right.

=je ne sais quoi= (_zhe ne se kwä´_), I know not what.

=je n’oublierai jamais= (_zhe nōō blē rā zhȧ me´_), I will never forget.

=je suis prêt= (_zhe süē pre´_), I am ready.

=jet d’eau= (_zhe dō´_), a fountain; a jet of water.

=jeu de mots= (_zhö d mō´_), a play upon words; a pun.

=jeu d’esprit= (_zhö des prē´_), a witticism.

=jeu de théâtre= (_zhö d tā ätr´_), a stage trick; clap-trap.

=jeunesse dorée= (_zhö nes dô rā´_), the gilded youth.

=je vis en espoir= (_zhe vē zä_N _nes pwȧr´_), I live in hope.

=joli= (_zhô lē_), pretty; attractive.

=julienne soup= (_zhü-lyen´_).--Soup à la julienne. See _à la julienne_.

=jus= (_zhü_).--Broth; soup juice; gravy.

=juste-milieu= (_zhüst mē lēö´_), the exact middle; the golden mean; the middle course is the safest.

=K=

=kein Kreuzer, kein Schweizer= (Ger.), (_kīn krôi´tser, kīn shwī´tser_), no money no Swiss.

=kip´pered her´ring.=--A herring split, salted, and smoked.

=kirschwasser= (_kērsh-väs´ûr_).--A cordial distilled from the juice of the small black cherry.

=klōsse= (_klû´ze_).--Dumplings.

=kumiss= (_koo´mis_), or =kumys=.--A beverage consisting of a liquor made by fermenting milk, originally mare’s or camel’s milk.

=kümmel= (_koom´mel_).--A liqueur made in Germany and Russia flavored with cumin, caraway, or fennel.

=L=

=lâche= (_läsh_), lax; relaxed.

=la critique est aisée, l’art est difficile= (_lȧ krē tēk´ e te zā´, lȧ´re dā fē sēl´_), criticism is easy, art is difficult.

=lade nicht alles in ein Schiff= (Ger.), (_lä de nikt ä´les in īn´ shif´_), do not ship all in one vessel; do not put all your eggs in one basket.

=l’adversité fait les hommes, et le bonheur les monstres= (_lȧd ver zē tā´ fe lā zôm´, ā le bô nör´ lā mô_N_str´_), adversity makes men, and prosperity monsters.

=la fortuna aiuta i pazzi= (It.), (_lä fōr tōō´nä ä yōō´tä´dzē_), fortune passes everywhere; all men are subject to the vicissitudes of Fortune.

=laguna= (It.), (_lä gōō´nä_), a moor; a fen.

=laissez faire= (_le sā fer´_), let alone.

=laissez-nous faire= (_le sā nōō fer´_), let us act for ourselves; let us alone.

=laitue= (_lā-tü´_).--Lettuce.

=la la= (_lȧ lȧ´_), so so; indifferently.

=l’allegro= (It.), (_läl lā´grō_), the merry man. (The title of one of Milton’s poems.)

=l’amour et la fumée ne peuvent se cacher= (_lȧ mōōr´ ā lȧ fü mā´ ne pöv se kȧ shā´_), love and smoke cannot be hidden.

=langage des halles= (_lä_N _gȧzh dā ȧ´_), the language of markets; Billingsgate.

=langouste= (_lä_N-_goost´_).--The crawfish.

=langue= (_lä_N_g_).--Tongue.

=lapereau= (_lä-p’-rō´_).--Young rabbit; cony.

=la patience est amère, mais son fruit est doux= (_lȧ pä sēä_N_s e tȧ mer´, me sô_N _früē´ e dōō´_), patience is bitter, but its reward is sweet.

=lapins en accolade= (_lä pa_N _ä nä-kō-läd´_).--A brace of rabbits on a dish.

=la povertà e la madre di tutti le arti= (It.), (_lä pō vār tä´ e lä mä´drā dē tōōt´ tē lā är´tē_), poverty is the mother of all the arts.

=l’argent= (_lȧr zhä_N), silver; money.