To Blanch:—To place any article on the fire till it boils, then plunge it in cold water; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water.
Bouillon:—A clear soup, stronger than broth, yet not so strong as consommé, which is "reduced" soup.
Braisé:—Meat cooked in a closely covered stewpan, so that it retains its own flavor and those of the vegetables and flavorings put with it.
Brioche:—A very rich, unsweetened French cake made with yeast.
Cannelon:—Stuffed rolled-up meat.
Consommé:—Clear soup or bouillon boiled down till very rich, i.e. consumed.
Croquettes:—A savory mince of fish or fowl, made with sauce into shapes, and fried.
Croustades:—Fried forms of bread to serve minces or other meats upon.
Entrée:—A small dish, usually served between the courses at dinner.
Fondue:—A light preparation of melted cheese.