grand merci (gräN mer sē´), many thanks.
gratin (grä-taN´).—The brown crust formed upon a gratinated dish; also, the dish itself.
grat´inate.—To cook, as macaroni, in a savory sauce or broth until the juice is absorbed and a brown crust forms.
gren´adine.—A kind of fricandeau, with a basis of forcemeat.
grenouille (gre-noo´y).—Frog.
grill.—To broil.
grenadin (grā-nä-daN´).—A small fricandeau, or dish made with a basis of forcemeat.
grisette (grē zet´), dressed in gray. (Applied to French shop girls.)
groseille à maquereau (grō-zā´y ä mā-k’rō´).—Gooseberry.
gros rôti (grō rō-tē´).—A large joint of roast meat.