MISCELLANEOUS.
FRENCH WORDS IN COOKING.
Aspic:—Savory jelly for cold dishes.
Au gratin:—Dishes prepared with sauce and crumbs and baked.
Bouchées:—Very thin patties or cakes, as name indicates—mouthfuls.
Baba:—A peculiar, sweet French yeast cake.
Bechamel:—A rich, white sauce made with stock.
Bisque:—A white soup made of shell fish.