[4] As Homer constantly calls her.
[EXPLANATION OF FRENCH AND OTHER TERMS USED IN MODERN COOKERY.]
PART II.
Hors d'œuvres (hot).—A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc.
Hors d'œuvres (cold).—Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres. They should be eaten immediately after the soup and fish, as they are considered as appetisers.
Jardinière.—A mixed preparation of vegetables cut in dice or, more generally, fancy shapes—small balls, diamonds, etc.—and stewed in their own sauce, with a little butter, sugar, and salt.
Julienne.—Vegetables cut in very thin strips, and used for soup; also in some ways of cooking fish and meat.
Jus.—The gravy that runs from roast meat, or strong, good gravy made from meat.
Kilogramme is equal to two pounds and one-fifth of a pound avoirdupois. It contains 1,000 grammes, so one generally takes 500 grammes as equal to one pound.