Entremets.—Small side or corner dishes served with the second course.
Escalopes.—Collops; small, round, thin pieces of tender meat, or of fish, beaten with the handle of a strong knife to make them tender.
Feuilletage.—Puff-paste.
Flamber.—To singe fowl or game, after they have been picked.
Foncer.—To put in the bottom of a saucepan slices of ham, veal, or thin broad slices of bacon.
Galette.—A broad thin cake.
Gâteau.—A cake, correctly speaking; but used sometimes to denote a pudding and a kind of tart.
Glacer.—To glaze, or spread upon hot meats, or larded fowl, a thick and rich sauce or gravy, called glaze. This is laid on with a feather or brush, and in confectionary the term means to ice fruits and pastry with sugar, which glistens on hardening.
Hors-d’œvres.—Small dishes, or assiettes volantes of sardines, anchovies, and other relishes of this kind, served to the guests during the first course. (See [Assiettes volantes].)
Lit.—A bed or layer; articles in thin slices are placed in layers, other articles, or seasoning, being laid between them.