Potage—Soup.
Printanière (à la)—With young spring vegetables.
Purée—Ingredients rubbed through a sieve.
Ragoût—A highly seasoned fish or meat dish.
Rissoles—Something crisp.
Riz—Rice.
Roux—Butter and flour mixed and used for thickening.
Sabayon—A custard flavored with wine.
Salamander—An iron, similar to a large poker, used for browning surfaces, which cannot be placed in the oven.
Salmi—A rich stew, generally of game.