CASSEROLE.—A crust of rice, which, after having been moulded into the form of a pie, is baked, and then filled with a fricassee of white meat or a purée of game.
COMPOTE.—A stew, as of fruit or pigeons.
CONSOMMÉ.—Rich stock, or gravy.
CROQUETTE.—Ball of fried rice or potatoes.
CROUTONS.—Sippets of bread.
DAUBIÈRE.—An oval stewpan, in which daubes are cooked; daubes being meat or fowl stewed in sauce.
DÉSOSSER.—To bone, or take out the bones from poultry, game, or fish.
This is an operation requiring considerable experience.
ENTRÉES.—Small side or corner dishes, served with the first course.
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.