“Piquant”—Sharply flavored, as “sauce piquant,” a highly seasoned sauce.
“Pistachio”—A pale greenish nut resembling the almond.
“Polenta”—An Italian mush made of Indian meal, or of ground chestnuts.
“Potage”—A family soup.
“Potpourri”—A highly seasoned stew of divers materials—meat, spices, vegetables and the like; a Spanish dish.
“Purée”—Vegetables or cereals cooked and rubbed through a sieve to make a thick soup.
“Ragout”—Stewed meat in rich gravy.
“Ramakins”—A preparation of cheese and puff paste or toast, baked or browned.
“Rechauffé”—Anything warmed over.
“Rissoles”—Minced meat, made into rolls covered with pastry or rice, and fried.