Purée.—Vegetables or meat reduced to a very smooth pulp, which is afterwards mixed with enough liquid to make it of the consistency of very thick soup.
Ragoût.—Stew or hash.
Remoulade.—Salad dressing.
Rissoles.—Pastry, made of light puff-paste, and cut into various forms, and fried. They may be filled with fish, meat, or sweets.
Roux.—Brown and white; French thickening.
Salmi.—Ragoût of game previously roasted.
Sauce Piquante.—A sharp sauce, in which somewhat of a vinegar flavour predominates.
Sauter.—To dress with sauce in a saucepan, repeatedly moving it about.
Tamis.—Tammy, a sort of open cloth or sieve through which to strain broth and sauces, so as to rid them of small bones, froth, &c.