Rissoles.--Small shapes of puff paste filled with some mixture and fried or baked. It also refers to balls of minced meat, egged, crumbed, and fried until crisp.
Roux (roo).--Thickening made with butter and flour.
Salmi (sal-mee).--A stew or hash of game.
Salpicon (sal-pee-kong).--Minced poultry, ham, or other meats mixed with a thick sauce.
Sauce Piquante (sos-pe-kangt).--An acid sauce.
Shallot.--A variety of onion.
Sorbet (sor-bay).--A sherbet, frozen punch, or water ice; the same as sherbet.
Soufflé (soo-flay).--Literally, puffed up. As generally understood, it is a spongy mixture made light with eggs and baked, the foundation of which may be meat, fish, cheese, vegetables, or fruit.
Soy.--A Japanese sauce prepared from the seed of the soy bean. It has an agreeable flavor and a clear brown color and is used to color soups and sauces.
Stock.--The foundation for soup made by cooking meat, bones, and vegetables.