Giblets—The neck, liver, gizzard, and heart of poultry or game.
Glacé—Glossed over.
Hors d’œuvres—Side dishes.
Italienne—In Italian style.
Jardinière—Mixed vegetables.
Koumiss—Fermented milk.
Macedoine—A mixture of several fruits or vegetables.
Marinade—A pickle composed of vinegar, oil, salt, and pepper.
To Marinate—To pickle in a [French Dressing].
Marrons—Chestnuts.