rissolé (rē-sō-lā´).—Browned by baking or frying.
rissolette (rē-sō-let´).—A croutade, or bit of fried bread containing or holding a little portion of forcemeat.
robe de chambre (rôb de shäN br´), a dressing-gown; a morning gown.
robe de nuit (rôb de nwē´), a night-dress.
rognons (rō-nyôN´).—Kidneys; fries.
rôle (rōl´), a part in a performance.
romaine salad (rō-mān´).—A kind of mixed vegetable salad.
Ro´man punch.—A water ice flavored, as with lemon, and mixed with rum or other spirits. Also, a complicated punch, similar in preparation to regency punch, with added frozen white of egg froth.
roquefort (rōk-fôr´).—A French cheese made from the milk of ewes, cured in a cavern in the limestone rock at Roquefort, France.
rothe grütze (rō´te grüt´ se).—A flummery of rice grits and fruit juice.