Gras (au).—This signifies that the article specified is dressed with meat gravy.
Gratiner.—To crisp and obtain a grilled taste.
Grosses pièces de Fonds.—There are in cookery two very distinct kinds of grosses pièces: the first comprehends substantial pieces for removes, &c.; the other pièces montées, or ornaments; by pièces de fonds is implied all dishes in pastry that, form one entire dish, whether from its composition, or from its particular appearance; as for example cold pies, Savoy cakes, brioches, Babas, gâteaux de Compiègne, &c.; whilst the pièces montées, or ornamental pastries, are more numerous.
Hors d’œuvres.—Small dishes served with the first course.
Larding-pin.—An utensil by means of which meat, &c., is larded.
Lardoire (larder).—An instrument of wood or steel for larding meat.
Lardons.—The pieces into which bacon and other things are cut, for the purpose of larding meat, &c., &c.
To Lard is when you put the bacon through the meat. Things larded do not glaze well. Everything larded on the top or surface is called piqué.
Madeleines.—Cakes made of the same composition as pound-cakes.
Mariner.—Is said of meat or fish when put in oil or vinegar, with strong herbs, to preserve it.