Casserole—a stewpan; and the name also given to a rice-crust, when moulded in the form of a pie, then baked and filled with a mince or purée of game, or with a blanquette of white meat.
Court Bouillon—a preparation of vegetables and wine, in which (in expensive cookery) fish is boiled.
Consommé—very strong rich stock or gravy.
Croustade—a case or crust formed of bread, in which minces, purées of game, and other preparations are served.
Crouton—a sippet of bread.
Entrée—a first-course side or corner dish.[[2]]
[2]. Neither the roasts nor the removes come under the denomination of entrées; and the same remark applies equally to the entremets in the second course. Large standing dishes at the sides, such as raised pies, timbales, &c., served usually in grand repasts, are called flanks; but in an ordinary service all the intermediate dishes between the joints and roasts are distinguished by the name of entrées, or entremets.
Entremets—a second-course side or corner dish.
Espagnole, or Spanish sauce—a brown gravy of high savour.
Farce—forcemeat.