Profitrolles.—Pastry of a very light kind, filled with custard, whipped cream, or prepared chocolate, etc.
Purée.—Meat or vegetables that have been sufficiently cooked and then rubbed through a sieve. A purée retains its name when sufficient stock is added to it to form a thick sauce or soup.
Quenelles.—A delicate kind of forcemeat used in the preparation of various entrées. It is made usually of poultry, game, or fish, with panada, rich sauces, or yolks of eggs, etc.
Ragoût.—A stew; sometimes a very rich dish, sometimes little more than a hash.
Ravioles.—Kind of rissoles made in nouilles paste, served with Parmesan cheese over them, or in soup.
Ravigotte.—Mayonnaise with chopped cress, parsley, tarragon, chervil, and chives added to it.
Relevés, or Removes.—The dishes that, when put on table, would take the places of the soup and fish.
Rêmoulade.—A salad dressing made with parsley, tarragon, chervil, chives, capers, anchovies, mustard, oil, and vinegar.
Rissoles.—Light puff pastry filled with meat, fish, or sweets, and boiled in fat of some kind.
Roux.—Brown roux (used for thickening) is made by frying butter and flour together until of a nice brown colour. White roux is made in the same way, but the flour must be cooked well without being allowed to colour. It is best made in a saucepan, and should be stirred all the time over a moderate fire. Sometimes flour is baked, then mixed with butter, for roux.