THE MENU CARD
For the benefit of the woman, who for the first time is confronted with the elaborate menu card of an expensive restaurant, the following explanation of terms is given:
“Aspic”—Meat jelly.
“Au Gratin”—Dishes covered with crumbs and browned.
“Au Naturel”—Plain, simple. Potatoes cooked in their jackets are “au naturel.”
“Barbecue”—To roast any animal whole, usually in the open air.
“Bisque”—Soups made thick with mince and crumbs.
“Blanch”—To parboil, to scald vegetables, nuts, etc., in order to remove the skin.
“Blanquette”—Any white meat warmed in a white sauce, thickened with eggs.
“Bouillon”—A clear broth.