Gateaux, is a kind of cake or pudding.
Hors d'oeuvres. These are light entrées in the first course; they are sometimes called assiettes volantes; they are handed during the first course; they comprise anchovies, fish salads, patties of various kinds, croquettes, risolles, maccaroni, &c.
Maigre, made without meat.
Matso, Passover cakes.
Miroton, a savoury preparation of veal or poultry, formed in a mould.
Nouilles, a kind of vermicelli paste.
Piqué, a French term used to express the process of larding. The French term is a preferable one, as it more clearly indicates what is meant.
Purée is a term given to a preparation of meat or vegetables, reduced to a pulp, and mixed with any kind of sauce, to the consistency of thick cream. Purées of vegetables are much used in modern cookery, to serve with cutlets, callops, &c.
Ramekin, a savoury and delicate preparation of cheese, generally served in fringed paper cases.
Releves, or Removes, are top and bottom dishes, which replace the soup and fish.