Ragout:—A rich, brown stew, with mushrooms, vegetables, etc.
Piquante:—A sauce of several flavors, acid predominating.
Quenelles:—Forcemeat with bread, yolks of eggs highly seasoned, and formed with a spoon to an oval shape; then poached and used either as a dish by themselves, or to garnish.
Remoulade:—A salad dressing differing from mayonnaise, in that the eggs are hard boiled and rubbed in a mortar with mustard, herbs, etc.
Rissole:—Rich mince of meat or fish rolled in thin pastry and fried.
Roux:—A cooked mixture of butter and flour, for thickening soups and stews.
Salmi:—A rich stew of game, cut up and dressed, when half roasted.
Sauter:—To toss meat, etc., over the fire, in a little fat.
Soufflé:—A very light, much whipped-up pudding or omelette.
Timbale:—A sort of pie in a mold.