Fondant:—Sugar boiled and beaten to a creamy paste.
Hollandaise Sauce:—A rich sauce, something like hot mayonnaise.
Matelote:—A rich fish stew, with wine.
Mayonnaise:—A rich salad dressing.
Meringue:—Sugar and white of egg beaten to sauce.
Marmade:—A liquor of spices, vinegar, etc., in which fish or meats are steeped before cooking.
Miroton:—Cold meat warmed in various ways, and dished in circular form.
Purse:—This name is given to very thick soups, the ingredients for thickening which have been rubbed through a sieve.
Poulette Sauce:—A bechamel sauce, to which white wine and sometimes eggs are added.