Frappe—Semi or half-frozen.
Fricasse—Stew.
Fromage—Cheese.
Glace—Frozen.
Cafe au lait—Coffee with hot milk.
Neufchatel—A soft Swiss cheese.
Timbale—Pie crust baked in a mould.
Croutons—Bread toasted in squares, used for soup and in garnishing.
Bouillon—A clear broth, usually of beef.
Au Gratin—Dishes baked, prepared with cheese.