“Gruyére”—A brand of fancy cheese.
“Hors d’œuvres”—Relishes.
“Jardinière”—A mixed preparation of vegetables stewed in their own sauce; a garnish of vegetables.
“Julienne”—A clear soup with shredded vegetables.
“Koumiss”—Milk fermented with yeast.
“Lardoon”—The piece of salt pork used in larding.
“Lentils”—A variety of the bean tribe used in soups, etc.
“Marrons”—Chestnuts.
“Mayonnaise”—A salad dressing made of oil, the yolks of eggs, vinegar or lemon juice, salt and cayenne.
“Menu”—Bill-of-fare.