Laitance.—Soft rows of fish.
Larder.—Larder is sometimes confounded with piquer. Larder is to stick pieces of ham, tongue, truffles, or bacon into meat or poultry, after making little holes in it to receive them, so that when it is cut it looks marbled, and the meat gains in flavour from the truffles or whatever it may be that is inserted.
Lit.—A bed or layer; articles in thin slices with seasoning or other things placed between them.
Liaison.—Thickening. By this word is understood a thickening made with one or more yolks of eggs. They are used for many sauces and some soups; sometimes a little cream or milk is added to them.
Litre.—A French measure, equal to a pint and a half English measure.
Luting.—A paste made of flour and water only, and used for fastening down the lids of fireproof pans and jars when preserving game, etc., in them, so as to prevent evaporation.
Macaroncini.—A small kind of macaroni, larger than vermicelli.
Macedoine.—Vegetables prepared and cooked as for jardinière, but with the addition of some white sauce to them.
Macedoine of fruit.—Mixed fruits in jelly.
Madeleine.—Very like queen cake.