Quenelles—French forcemeat, for which see page [163].
Rissoles—small fried pastry, either sweet or savoury.
Sparghetti—Naples vermicelli.
Stock—the unthickened broth or gravy which forms the basis of soups and sauces.
Tammy—a strainer of fine thin woollen canvas.
Timbale—a sort of pie made in a mould.
Tourte—a delicate kind of tart, baked generally in a shallow tin pan, or without any: see page [574].
Vol-au-vent—for this, see page [357].
Zita—Naples maccaroni.