Fondu—a cheese soufflé.
Gâteau—a cake, also a pudding, as Gâteau de Riz; sometimes also a kind of tart, as Gâteau de Pithiviers.
Hors d’œuvres—small dishes of anchovies, sardines, and other relishes of the kind, served in the first course.
Macaroncini—a small kind of maccaroni.
Maigre—made without meat.
Matelote—a rich and expensive stew of fish with wine, generally of carp, eels, or trout.
Meringue—a cake, or icing, made of sugar and whites of egg beaten to snow.
Meringué—covered or iced with a meringue-mixture.
Nouilles—a paste made of yolks of egg and flour, then cut small like vermicelli.
Purée—meat, or vegetables, reduced to a smooth pulp, and then mixed with sufficient liquid to form a thick sauce or soup.