FOREIGN SOUNDS

_ö_ cannot be exactly represented in English. The English sound of

_u_ in b_urn_ is perhaps the nearest equivalent to _ö_. _ü_ cannot

be exactly represented in English. The English sound of _u_ in

_luke_ and _duke_ resembles the original sound of _ü_. N represents

the nasal tone (as in French) of the preceding vowel, as in encore

(_ä_N-_kôr_´). K represents _ch_, as in German _ich_, _ach_. _zh_,

sound of _s_ in _pleasure_. _j_ and _g_ before _i_ or _e_ in

Spanish, strongly aspirated _h_.

Phrases not designated are from the French; those from other

languages are distinguished thus: (Ger.)--German; (It.)--Italian;

and (Sp.)--Spanish.

=A=

=a bas= (_ȧ bä´_), down.

=a bas le traitre= (_ȧ bä´le tretr´_), down with the traitor.

=a beau jeu beau retour= (_ȧ bō zhö´ bō retōōr´_), one good turn

deserves another.

=a bon chat, bon rat= (_ȧ bô_N _rȧ´_), (to a good cat, a good rat), well

matched; set a thief to catch a thief.

=a bon marché= (_ȧ bô_N _mȧr shā´_), cheap.

=abonnement= (_ȧ bôn mä_N´), subscription.

=a bras ouverts= (_ȧ brȧzōō ver´_), with open arms.

=abrégé= (_ȧ brā zhā´_), abridgment.

=absence d’esprit= (_ȧp sä_N_s des prē´_), absence of mind.

=a causa persa, parole assai= (It.), (_ä kä´ ōō zä per´sa, pä

rô´lāäsä´ē_), when the cause is lost, there is enough of words.

=accueil= (_ȧ kö´ē_), reception; greeting; welcome.

=à charge= (_ȧ shȧrzh´_), at expense.

=à cheval= (_ȧ she vȧl´_), on horseback.

=à compte= (_ȧ kô_N_t´_), on account.

=à corps perdu= (_ȧ kôr per dū´_), headlong; neck or nothing.

=à coup sur= (_ȧ kōō sür´_), with certainty; surely.

=à couvert= (_ȧ kōō ver´_), under cover, protected, sheltered.

=acqua Tofana= (It.), (_ä kwä tō fä´nä_), a subtle poison.

=à demi= (_ȧ de mi´_), by halves.

=à dessein= (_ȧ de sâ_N), designedly.

=à deux mains= (_ȧ dö mâ_N_´_), (for both hands), having a double office

or employment.

=adieu= (_ȧ dēö´_), (I commit you to God), good-bye.

=adieu, la voiture, adieu, la boutique= (_ȧ dēö´, lȧ vwȧ tür´, ȧ dēö´ lȧ

bōō tēk´_), (good-bye, carriage; good-bye, shop), all is over.

=à discrétion= (_ȧ dēs krā sēô_N_´_), at discretion, unrestrictedly.

=à droite= (_ȧ drwȧt´_), to the right.

=affaire d’amour= (_ȧ fer dȧ mōōr´_), a love affair.

=affaire d’honneur= (_ȧ fer dô nör´_), an affair of honor, a duel.

=affaire du coeur= (_ȧ fer dü kör´_), an affair of the heart, a love

affair.

=affiche= (_ȧ fēsh´_), a placard; a notice; bulletin.

=affreux= (_ȧ frö´_), frightful.

=à fin= (_ȧ fâ_N), to the end or object.

=à fond= (_ȧ fô_N_´_), to the bottom; thoroughly.

=à forfait= (_ȧ fôr fe´_), by contract, by the job.

=à gauche= (_ȧ gōsh´_), to the left.

=à genoux= (_ȧ zhe nōō_), on one’s knees.

=agneau= (_ä-nyō_), lamb.

=à grands frais= (_ȧ grä_N _fre´_), at great expense.

=a haute voix= (_ȧ ōt vwȧ_), loudly; openly.

=a huis clos= (_ȧ wē klō´_), (with closed doors), secretly; in camera.

=aide-toi, et le ciel t´aidera= (_ed twȧ´, ā le sēel ted rȧ´_), help

yourself, and Heaven will help you.

=air distingué= (_er dēs tâ_N _gā´_), a distinguished appearance.

=air noble= (_er nôbl´_), a distinguished, patrician air, manner, or

presence.

=à la= (_ä lä_), =au= (_ō_), =aux= (_ō_).--With; according to; after the

manner of; as _huitres aux champignons_, oysters with mushrooms.

If a dish is cooked, or served, or made, with anything as an ingredient

or garnish, the dish may be said to be “_à la_” that substance. So it

may be possible to ascertain the meaning of phrases not given below by

looking elsewhere in the vocabulary under the word used with the words

“_à la_.”

=à l’abandon= (_ȧ lȧ bä_N _dô_N_´_), disregarded, uncared for.

=à la béarnaise= (_ä lä bā-är-nāz´_).--With a sauce of tarragon vinegar

in which shallots have been boiled till it is reduced, then combined

with egg yolks and butter, and beaten in a bain-marie, then seasoned

with red pepper and lemon juice.

=à la béchamel= (_ä lä bā-shä-mel´_).--After the fashion of Béchamel (a

French gastronomer); said of a sauce (see Bechamel); also prepared or

served with this sauce.

=à la belle étoile= (_ȧ lȧ be lā twȧl´_), under the canopy of Heaven; in

the open air.

=à la Bercy= (_ȧ lȧ bâr-sē´_).--Served with béarnaise sauce, stuffed

green pepper and stuffed tomato.

=à la bigarade= (_ȧ lä bē-gā-räd´_).--Flavored with (Seville) orange

juice or peel.

=à la bonne femme= (_ȧ lȧ bôn fȧm_).--Of, or in the style of, the

housewife; specifically said of a kind of maigre soup made with fish,

bouillon, legumes, and an assortment of vegetables.

=à la bonne heure= (_ȧ lȧ bô nör´_), well-timed, in good time;

favorably; good.

=à la bordelaise= (_ä lä bôr-de-lāz´_).--With Bordeaux wine; said of

various preparations containing it; as of a sauce, with garlic,

shallots, or onions, chopped mushrooms, and a piece of marrow; also with

sauce a la bordelaise.

=à la bourguignotte= (_ā lä boor-gē-nyot_).--Generally prepared with the

addition of red wine of Burgundy, or of Bordeaux, or of the Midi

(_i.e._, meridional provinces of France). At Bordeaux, or when made

elsewhere with Gironde wine, the dish would be _à la bordelaise_.

=à la caledo´nian= (_ä lä_).--Boiled slowly in plain water and then

baked with dressing of butter, chopped parsley, and a little lemon

juice; said of finnan haddie when so cooked.

=à la Camerani= (_ä lä kä-mā-rä´nē_).--After the fashion of Camerani;

said of a kind of rich chicken-liver soup.

=à la campagne= (_ȧ lȧ kä_N _päny´_), in the country.

=à la carte= (_ȧ lȧ kȧrt´_), by the card.

=à la Chateaubriand= (_ä lä shä-tō-brē-ä_N´).--With maitre d’hotel

butter.

=à la chevreuil= (_ä lä she-vrû´y´_).--Served with a savory sauce; said

of fillets of beef.

=à la chipolata= (_ä lä chē-pō-lä´tä_).--Containing an addition of the

strongly flavored Italian sausages, or the mince with which they are

filled.

=à la chiffonade= (_ä lä shē-fo-näd´_).--See chiffonade.

=à la cocotte= (_ä lä kō-kot´_).--Baked (as eggs) in a cocotte, with

butter and cream, or with cheese, or the like, and served in a cocotte.

=à la crapaudine= (_ä lä krä-pō-dēn´_).--Like a crapaudine (the flat

piece of iron on which a grate pivot rests;) said of grilled chicken,

pigeon, etc., when prepared by boning, removing the legs and wings, and

pressing flat.

=à la Créole= (_ä lä krā-ōl_).--With tomatoes.

=à la Croissy= (_ä lä krwä-sē´_).--Containing carrots in quantity, or at

least strongly flavored with them; said specifically of a puree of

onions, carrots, turnips, and parsnips stewed in coulis. According to

others, containing turnips in quantity, or strongly flavored with them.

=à la daube= (_ä lä dōb_).--Stewed in daube; said specifically of dishes

cooked with small square pieces of salt pork, the round slices of

carrots, glaced onions, and turnips.

=à la Dauphiné= (_ä lä dō-fē-nā´_).--With various vegetables, spinach,

lettuce, leek, onions, sorrel, beets, etc.; said of a kind of soup.

=à la Dauphinoise= (_ä lä dō-fē-nwäz´_).--Generally, sauced over with a

thick sauce (or with egg yolk), bread-crumbed, and then fried.

=à la dérobée= (_ȧ lȧ dā rô bā_), stealthily.

=à la diable= (_ä lä dē-ä´bl_).--Deviled.

=à la faveur= (_ȧ lȧ fȧ vör´_), by the favor of.

=à la financière= (_ä lä fē-nä_N_-syâr´_).--With extract of truffles

(literally, after the style of a financier); said of a variety of

espagnole sauce, and of dishes served with it.

=à la Flamande= (_ä lä flä-mä_N_d´_).--Containing cabbage, but more

particularly Brussels sprouts, and, usually turnips and carrots cut in

big slices.

=à la Florentine= (_ä lä flō-rä_N-_tēn´_).--See à l’Italienne.

=à la Française= (_ȧ lȧ frä_N _sez_), in French fashion.

=à la Génevoise= (_ä lä zhā-ne-vwäz´_).--Cooked with champagne; said of

certain dishes of fish.

=à la godiveau= (_ä lä gō-dē-vō_).--With balls made of mincemeat,

usually of veal.

=à la Grecque= (_ȧ lȧ grek´_), after the Greek fashion.

=à la Holstein= (_ä lä hōl´ stīn_).--Fried, and served with a fried egg,

sardelles, capers, pickled beets, and pickles, and sometimes scraped

horse-radish.

=à la jardinière= (_ä lä zhär-dē-nyâr´_).--Made with a typical

collection of cooked vegetables, as soups, ragoûts, and removes. See

jardinere.

=à la julienne= (_ä lä zhü-lyen´_).--With various vegetables sliced in

strips, as carrots, turnips, leeks, onions, celery, lettuce, tarragon,

sorrel; said especially of a kind of rich stock soup. Also said of

potatoes cut in very slender strips and fried crisp floating in hot fat.

=à l’Algérienne= (_ä läl-zhā-rē-en´_).--Cooked with slices of raw ham;

said of a preparation of fowl.

=à la Languedoc= (_ä lä lä_N_g-dok´_).--Cooked with or in olive oil;

with olive oil.

=à l’Allemande= (_ä läl-mä_N_d´_).--Having a German provincial

peculiarity of preparation, as a garnish of sauerkraut, prunes stewed in

wine, quenelles of potatoes, etc.

=à la Loren´zo= (_ä lä_).--Made of minced crab meat, put on toast spread

with anchovy paste, then all covered with parmesan cheese and bread

crumbs, buttered, browned in the oven, and served.

=à l’Alsacienne= (_ä läl-sä-syen´_).--With pork and frankfurters; also

with onions and pork.

=à la lyonnaise= (_ä lä lē-ō-nāz´_).--With flaked or sliced fried

onions; as, potatoes _à la lyonnaise_, or lyonnaise potatoes; sauce _à

la lyonnaise_, or Lyons sauce, that is, espagnole sauce with flaked

onions fried in oil.

=à la macedoine= (_ä lä mä-sā-dwän´_).--Made with or of a typical

collection of green vegetables, mostly in white sauce; also applied to

collections of ripe fruit imbedded in jellies, etc.

=à la Maintenon= (_ä lä ma_N-_te-nô_N´).--A term variously used to

designate a mode of cooking mutton or lamb chops; as, (_a_) wrapped in

caul; (_b_) garnished with cockscombs and truffles; (_c_) served with a

soubise; (_d_) served with financière sauce; (_e_) served with d’Uxelles

sauce, etc.

=à la maître d’hôtel= (_ä lä mā´tr dō-tel´_).--Prepared by a

substantial, but homely, modest sort of cooking. Also served with maitre

d’hotel butter.

=à la Marengo= (_ä lä mä-ren´gō_).--With some garlic and oil.

=à la Marseillaise= (_ä lä mär-sāy-āz´_).--With Marsala wine.

=à la Ma´ryland= (_ä lä_).--With a sauce of butter and cream, with or

without wine. It is like à la Newburgh, but less rich.

=à l’Américaine= (_ȧ lȧ mā rē ken´_), after the American fashion.

=à la Meyerbeer= (_ä lä mâ-ûr-bâr´_).--Shirred and served with broiled

kidney and truffle sauce; said of eggs.

=à la Milanaise= (_ä lä mē-lä-nāz´_).--See à l’Italienne.

=à la mode= (_ȧ lȧ môd´_), in the fashion; according to the custom or

fashion.

=à la mode de Caën= (_ä lä mōd de kä_N).--A term used to designate tripe

prepared with vegetables, leeks, wine, cognac, etc.

=à la Napolitaine= (_ä lä nä-pō-lē-tān´_).--See à l’Italienne.

=à la neige= (_ä lä nāzh´_).--In some form that suggests snow, as with

white-of-egg froth, or in balls of white boiled rice, or the like.

=à la New´burgh= (_ä lä_).--With a sauce made of cream, egg yolks,

Madeira or sherry wine, and butter shaken in a dish over a slow fire

until they thicken. Said also of this sauce.

=à l’Anglaise= (_ȧ lä_N _glez´_), after the English fashion.

=à la nivernaise= (_ä lä nē-vâr-nāz´_).--Containing a nivernaise; said

of a kind of soup à la julienne. See nivernaise.

=à la Normande= (_ä lä nôr-mä_N_d´_).--Generally, with apples in the

composition of the dish in some shape or other.

=à la Parisienne= (_ȧ lȧ pȧ-rē-zēen´_), after the Parisian fashion.

=à la Périgord= (_ä lä pā-rē-gôr´_).--Flavored with, or consisting of,

truffles--alluding to the circumstance that these mushrooms grow of

excellent size and quality in the province of Perigord.

=à la Polonaise= (_ä lä pō-lō-nāz´_).--Having red beets or red cabbage,

so as to have their juice, color, and taste, as Polish ragoût, or borsh,

which is the type of dishes _à la Polonaise_.

=à la poulette= (_ä lä poo-let´_).--With white velouté sauce.

=à la printanière= (_ä lä pra_N-_tä-nyâr´_).--Made with a typical

collection of cooked early or spring vegetables; of a somewhat wider

application than à la jardinière.

=à la Provençale= (_ä lä prō-vä_N-_säl´_).--Generally, prepared with

more or less of olive oil, and flavored with garlic.

=à la Reine= (_ä lä rān_).--Of, or after the style of, the queen; said

specifically of a kind of chicken soup [_potage à la reine_, (_pō-täzh´

ä lä rān_)] containing white meat of chicken pounded and rubbed to a

powder.

=à la Ro’land= (_ä lä_).--Made of minced lobster meat in the same manner

as _à la Lorenzo_ dishes of crab meat. See à la Lorenzo.

=à la Saint Cloud= (_ä lä sa_N´_kloo_).--With sliced truffles; said of a

kind of velouté sauce.

=à la serviette= (_ä lä ser-vyet_).--Served in or on a napkin as braised

truffles.

=à la Soubise= (_ä lä soo-bēz´_).--Generally containing onions in

quantity; or, at least, strongly garnished and flavored with them;

especially, served with a white onion sauce used with lamb or mutton.

=à la Sourdine= (_ȧ la sōōr dēn´_), silently; with bated breath.

=à la tartare= (_ä lä tär-tär´_).--With tartare sauce, or a sauce of

similar ingredients. Also, said of a steak chopped and garnished with

onions, pickles, pickled beets, sardelles, and yolk of egg, to be eaten

raw.

=à la Tartufe= (_ȧ lȧ tȧr tüf_), like Tartufe, the hypocritical hero of

Molière’s comedy, Tartufe, hence hypocritically.

=à la turque= (_ä lä türk_).--Shirred and served with chicken livers and

mushrooms; said of eggs. Also boiled with rice and saffron; said of

chicken.

=à l’Aurore= (_ä lō-rōr´_).--With a pink sauce made by coloring velouté

sauce with lobster coral or Armenian bole. Also said of sliced

hard-boiled eggs put in a dish, covered with velouté, sprinkled with

grated egg yolk, and baked.

=à la vert pré= (_ä lä vâr prā_).--Colored green with vegetables, as

with a puree of spinach.

=à la Viennoise= (_ä lä vyā-nwäz´_).--Applied to dishes usually and

typically prepared in the Austrian capital, such as the dumplings termed

nockerlin, quenelles of potatoes, and others.

=à la Villeroi= (_ä lä vēl-rwä´_).--With atelets sauce. Also, said of a

poached egg put in a thick white sauce, then covered with egg yolk and

bread crumbs, and fried.

=à la vinaigrette= (_ä lä vē-nē-gret´_).--With vinaigrette sauce.

=al buon vino non bisogna frasca= (It.), (_äl bwôn vē´ nō nōn bē zô´ nyä

fräs´kä_), good wine needs no bush.

=à l’envi= (_ȧ lä_N _vē´_), with emulation.

=à l’espagnole= (_ä lā-spä-nyōl´_).--Made savory with espagnole sauce;

specifically, served with a garnish of onions, garlic, green peppers,

mushrooms, tomatoes, and minced ham cooked together, and bound with

espagnole sauce.

=a l’extremite= (_ȧ lek strā mē tā´_), at the point of death; without

resource.

=al fresco= (It.), (_äl frās´ko_), in the open air.

=alguazil= (Sp.), (_äl gwä zēl´_), a Spanish constable.

=à l’huile= (_ä-lwēl_).--In olive oil; with olive oil dressing.

=Alici= (_ä-lē´chē_).--Anchovies, or a similar small fish preserved in

oil according to the Italian fashion.

=à l’imperatrice= (_ä lâ_N-_pā-rē-trēs´_).--Said of shirred eggs served

with a slice of paté de fois gras upon each egg.

=à l’improviste= (_ȧ lâ_N _prô vēst´_); unawares, on a sudden.

=à l’Irlandaise= (_ä lēr-län-dez´_).--Containing potatoes in some form,

and often cabbage, etc., in mass or as a prevailing garnish.

=à l’Italienne= (_ä lē-tä-lē-en´_).--Generally made of, or garnished

with, savory macaroni, or paste of that kind, or with ravioli; or made

savory with Parma cheese.

=all’alba= (It.), (_äl läl´bä_), at daybreak.

=alla Siciliana= (It.), (_äl lä sē chē lē ä´nä_), in the Sicilian

manner; in shepherd’s dress.

=allégresse= (_á lä gres´_), liveliness; geniality.

=allemande= (_ál mä_N _d´_), a kind of German dance.

=Allemande sauce= (_äl-mä_N_d´_).--Veloute sauce, with the addition of

essence of mushrooms, cream, and a leason, or binding, of yolk of eggs.

=alles hat seine Zeit= (Ger.), (_ä les hät zīne tsīt´_), all in good

time.

=allez-vous en= (_ȧ lā vōō zä_N´), away with you, be off.

=allons= (_ȧ lô_N´), come on.

=allons donc= (_ȧ lô_N _dô_N), nonsense.

=allzuviel ist ungesund= (Ger.), (_äl tsōō fēl´ist oon´ ge-zoont_), too

much of a good thing.

=al occorrenza= (It.), (_ä lō kō ren´dzä_), according to circumstances.

=à l’ordinaire= (_ȧ lôr dē ner´_), in the ordinary manner.

=alose= (_ä-lōs´_).--Shad.

=á l’outrance= (_á lōō trä_N_s´_), to the death.

=aloyau= (_ä-lwä-yō´_).--Loin of beef; short rib of beef.

=al piu= (It.), (_äl pyōō´_), at most.

=alto rilievo= (It.), (_äl tō rē lye´vō_), in high relief.

=à main armée= (_ȧ mâ_N _ȧr mā´_), by force of arms.

=am Anfang= (Ger.), (_äm än´fäng_), at the beginning.

=amar y saber no puede ser= (Sp.), (_ä mär ē sä vār´nō pooāthā sār´_),

no one can love and be wise at the same time.

=âme de boue= (lit., soul of mud), (_äm de bōō_), a base minded person.

=amende honorable= (_ȧ mä_N _dô nô rȧbl´_), fit reparation; a

satisfactory apology.

=à merveille= (_ȧ mer vāy´_), marvelously, extraordinarily.

=ami du cour= (lit., a friend of the court), (_ȧ mē dü kōōr_), a false

friend; one who is not to be depended on.

=ami du peuple= (_ȧ mē dü pöpl´_), friend of the people.

=à moitié= (_ȧ mwȧ tēā´_), by halves.

=Amontillado= (_ä-mōn-tēl-yä´dō_).--A cheaper variety of wine classed as

sherry, but in reality a wine from Sicily or other Mediterranean or

Atlantic islands, mixed with a little real sherry.

=amour propre= (_ȧ mōōr prôpr´_), vanity, self-love.

=ananas= (_ä-nä-nä´_).--Pineapple.

=anchois= (_ä_N_-shwä´_).--Anchovies.

=anchovy= (_an-chō´vi_).--A small fish of the herring family caught in

the Mediterranean, and pickled for exportation.

=ancienne noblesse= (_ä_N _sē en nôbles´_), (the old nobility), French

families ennobled before the revolution of 1792.

=ancien régime= (_ä_N _sēâ_N _rā zhēm_), (the former government or

administration), the rulers of the ante-revolution period.

=andouile= (_ä_N_-doo´y_).--Tripe.

=anguilles= (_än-gē´y_).--Eels.

=anguilles grillée= (_än-gē´y grē-yā´_).--Spitch-cocked, or grilled,

eels.

=anisette´.=--A cordial or liqueur flavored with anise seeds.

=à outrance= (_ȧ ōō trä_N_s´_), to the last extremity.

=à pas de géant= (_ȧ päd zhā ä_N), with a giant’s stride.

=à peindre= (_ȧ pâ_N_dr´_), worth painting.

=à perte de vue= (_ȧ pert de vü´_), till out of sight.

=à peu près= (_ȧ pö pre´_), nearly.

=à pezzi= (It.), (_ä ped´zē_), by the piece.

=à piacere= (It.), (_ä pyä´chā rā_), at pleasure.

=à pied= (_ȧ pēā´_), on foot.

=à plomb= (_ȧ plô_N_´_), perpendicularly; firmly.

=à point= (_ȧ pwâ_N_´_), just in time; exactly right.

=appui= (_ȧ pwē´_), point of support; prop.

=à prima vista= (It.), (_ä prē mä vēs´tä_), at the first sight.

=à prix d’or= (_ȧ prē dôr´_), (at price of gold), very costly; fetching

a fancy price.

=à propos= (_ȧ prô pō´_), to the point.

=à propos de rien= (_ȧ prô pō de rēâ_N_´_), apropos to nothing; not

pertinently.

=arc-en-ciel= (_ȧr kä_N _sēel´_), rainbow.

=à rez de chaussée= (_ȧ rā d shō sā´_), even with the ground.

=argent comptant= (_ȧr zhä_N _kô_N _tä_N_´_), ready money.

=à rivederci= (It.), (_ȧ rē vā dār´chē_), adieu until we meet again.

=à Rome comme à Rome= (_ȧ rôm´ kô mȧ rôm´_), at Rome do as Rome does.

=arrière pensée= (_ȧ rēer pä_N _sā´_), mental reservation; unavowed

purpose.

=arroz à la Valencia´na= (_är-rō´ä lä_).--Valencia rice, a farinaceous

substance in grains like rice.

=artichaut= (_är-tē-shō_).--Artichoke.

=asperge= (_ä-spârzh´_).--Asparagus.

=aspic= (_äs-pēk´_).--A savory jelly made of calves’ feet, etc., or with

extract of meat, flavored to suit the fancy, and stiffened with

gelatine.

=assignat= (_ȧ sē nya´_).--French paper money issued after the

revolution at the end of last century.

=atelier= (_ȧt lēā´_), a work-shop; studio.

=à tort et à travers= (_ȧ tôr ā ȧ trȧ ver´_), at random.

=à toute outrance= (_ȧ tōō tōō trä_N_s´_), desperately; tremendously;

with a vengeance.

=à tout hasard= (_ȧ tōō ȧ zȧr´_), at all hazards; at all events.

=à tout prix= (_ȧ tōō prē´_), at any price.

=attaché= (_ȧ tȧsh´_), an official belonging to an embassy.

=au= (_ō_).--See _à la_.

=au beurre roux= (_ō bûr roo_).--With browned butter.

=au bon droit= (_ō bô_N _drwȧ´_), to the just right.

=au bout de son Latin= (_ō bōōd sô_N _lȧ tâ_N_´_), at the end of his

Latin; to the extent of his knowledge.

=au chingaras= (_ō sha_N_-gä-rä´_).--Sandwiched with ham and grilled;

said of ox palates.

=au contraire= (_ō kô_N _trer´_), on the contrary.

=au courant= (_ō kōō rä_N_´_), fully acquainted with matters.

=au désespoir= (_ō dā zes pwȧr´_), in despair.

=au fait= (_ō fe´_), expert.

=au fond= (_ō fô_N_´_), to the bottom; in the rear (of the stage).

=au four= (_ō foor_).--Baked in the oven, as a stuffed fish.

=au fromage= (_ō frō-mäzh´_).--With cheese.

=auf Wiedersehen= (Ger.), (_owf vē´der zā en_), till we meet again.

=au gras= (_ō grä_).--Containing meat; said of soups so made.

=au gratin= (_ō grä-ta_N´).--With a crust made by browning in the oven;

as spaghetti is often served _au gratin._

=au jus= (_ō zhü_).--In juice; in broth.

=au kirsch= (_ō kërsh_).--With kirschwasser; as an omelet or a punch

containing this liqueur is termed _au kirsch._

=au levant= (_ō le vä_N´), to the east; eastward.

=aumelette= (_ōm-let´_).--Omelet.

=au naturel= (_ō nä-tū-rel´_).--In the natural condition; as, anchovies

_au naturel_--i. e., without oil or seasoning.

=au pis aller= (_ō pē zȧ lā´_), at the very worst.

=au reste= (_ō rest´_), as for the rest.

=au revoir= (_ō re vwȧr´_), till we meet again.

=au rhum= (_ō rüm_).--With rum.

=auro´ra sauce.=--Sauce à l’aurore. See _à l’Aurore_.

=aussitot dit, aussitot fait= (_ō sē tō dē´, ō sē tō fe´_), no sooner

said than done.

=au supreme= (_ō sü-prām´_).--With supreme sauce.

=autant d’hommes, autant d’avis= (_ō tä_N _dôm´, ō tä_N _dȧ vē´_), many

men, many minds.

=auto da fe= (Port.), (_a ōō tō dä fā´_), an act of faith; the burning

of Jews and heretics.

=autre droit= (_ōtre drwä´_), another’s right.

=autre fois= (_ōtre fwä´_), another time.

=autre vie= (_ōtre vē´_), another’s life.

=aut vincere aut mori= (_owt vin´kārā owt mō´rē_), victory or death.

=au vert pré = (_ō vâr prā_).--With sweet or fresh herbs, especially,

when they give a green color to the dish.

=au vin blanc= (_ō va_N _blä_N´).--With white-wine sauce, as fillets of

fish.

=aux= (_ō_).--See à la.

=aux armes= (_ō zȧrm´_), to arms.

=aux cressons= (_ō kres-sô_N´).--With watercresses.

=aux rognons= (_ō rō nyô_N´).--With kidneys.

=avant-propos= (_ȧ vä_N _prô pō´_), preface; introductory matter.

=avec permission= (_ȧ vek per mē sē ô_N´), by consent.

=à volonté= (_ȧ vô lô_N _tā´_), at will; at pleasure.

=à vostra salute= (It.), (_ä vōs trä sä lōō´tā_), to your health.

=à votre santé= (_ȧ vôtre sä_N _tā´_), to your health.

=a vuestra salud= (Sp.), (_ä vwes trä sä lōōth´_), to your health.

=B=

=bal champêtre= (_bȧl shä_N _petr´_), a country ball.

=ballon d’essai= (_bȧ lo_N _de sā´_), a balloon sent up to test the

direction of air currents; hence anything said or done to gauge public

feeling on any question.

=ballotine= (_bä-lō-tēn´_).--A shoulder of lamb boned, stuffed, larded,

and braised.

=barbue= (_bär-bū´_).--A kind of fish.

=bard= (_bär_).--Barbel, a kind of fish.

=bardes de lard= (_bärd de lär_).--Fat slices of bacon for covering meat

to be braised.

=bar le duc= (_bär le dük_).--A kind of jam of white gooseberries.

=bas bleu= (_bä blö´_), a blue-stocking; a woman who seeks a reputation

for learning.

=Bava´rian cream.=--A cream jelly thickened with gelatine and set in a

mold, and variously flavored and enriched; a Bavaroise; a kind of

flummery.

=Bava´rian dumplings.=--Boiled pudding, consisting of bread fried in

fat, bread crumbs soaked in cream or milk, eggs, butter, flour, salt,

and spice; or some other similar composition.

=Bava´rian sauce.=--A modified Dutch sauce of vinegar, eggs, and butter

flavored with crayfish butter.

=Bavaroise= (_bä-vä-rwäz´_).--Bavarian. See _Bavarian cream._

=beau-idéal= (_bō ē dā ȧl´_), a model of ideal perfection.

=beau monde= (_bō mô_N_d´_), the fashionable world.

=beaux esprits= (_bō zes prē´_), men of wit or genius.

=beaux yeux= (_bō zēö´_), handsome eyes; attractive looks.

=bécasse= (_bā-käs´_).--Woodcock.

=Béchamel= (_bā-shä-mel´_), or more properly, =Béchamelle.=--Velouté

white sauce mixed with cream; named after Louis de Béchamel, a French

gastronome.

=beignet= (_bā-nyā´_).--A fritter.

=bel esprit= (_be les prē´_), a wit, a genius.

=bel étage= (_be lā tȧzh´_), the second story of a house.

=belles-lettres= (_bel[´]letr´_), refined literature.

=benedetto e quel male che vien solo= (It.), (_bā nā det´tō ā kwāl mä´lā

kī vyān sō´lō_), blessed is the misfortune that comes alone.

=bénédictine= (_ben-ē-dik´tin_).--A cordial resembling chartreuse.

=ben-trovato= (It.), (_bān trō vä´tō_), well invented.

=bête noire= (lit. a black beast,) (_bet nwȧr´_), a bugbear.

=beurre= (_bûr_).--Butter.

=beurre fraîs= (_bûr frā_).--Fresh (unsalted) butter.

=beurre lié= (_bûr lē-ā´_).--Dutch sauce with less butter than usual.

=beurre noir= (_bûr nwär_).--Butter browned without flour.

=beurre roux= (_bûr roo_).--Butter browned with flour.

=bienséance= (_bēâ_N _sā ä_N_s´_), good manners; decorum.

=bienvenue= (_bēâ_N _ve nü´_), welcome.

=bijou= (_bē´zhōō_), a jewel; a treasure.

=bijouterie= (_bē zhoo trē_), jewelry.

=billet doux=, or =billet d´amour= (_bē ye dōō´_), a love letter.

=billets-d´état= (_bē ye dā tȧ´_), a government paper; bank notes.

=biscuit= (_bē-skwē´_).--French sponge cake.

=bis´cuit à couper= (_ä koo-pā´_).--A form of sponge cake to be sliced

and glacéd with flavored sugar or sugar mixed with fruit juice.

=bis´cuit à la Génoise= (_ä lä zhā-nwäz´_).--Sponge cake with anise-seed

flavor, to be cut and toasted.

=bis´cuit à l’Ursuline= (_ä lür-sü-lēn´_).--A sponge cake with rice and

apple or apricot jam mixed into the paste, and grilled orange flower.

=bisque= (_bisk_ or _bēsk_).--A soup of crayfish, made by cooking them

in broth with herbs, sliced roots, and seasoning; other similarly

prepared shellfish soups or sauces are also called _bisques_.

=bizarre= (_be zar_), odd; quaint.

=blancmanger= (_blä_N-_ma_N-_zhā´_) or =blamange= (_blä-mänj´_).--A

jelly made with calves’ feet, or gelatine, and milk of almonds; also, a

jelly made of milk and starch, isinglass, or sea moss, with or without

added chocolate, grenetine, or the like. This latter dish is more

properly called _flummery_.

=blanquette= (_blä_N-_ket´_).--A mince of white meat, as of chicken,

warmed in velouté sauce, and pointed with butter and lemon juice. It

often has added to it mushrooms, morels, or truffles.

=blasé= (_blä zā´_), surfeited.

=blond= (_blô_N).--Concentrated juice or extract of some viand, used to

add to certain sauces to give them body; as _blond de veau_ (_de vō_), a

rich broth of veal made by slowly stewing veal with accessories of ham,

rabbit, or the like, with standard broth, shallots, cloves, etc.

=bœuf de chasse= (_bûf de shäs_).--The sportsman’s round of beef--the

biggest joint of the animal.

=bombe glacé= (_bô_N_b glä-sā´_).--A confection consisting of an ice

casing frozen in the form of a truncaded cone with cream of some kind,

as Bavarian cream, inside.

=bon ami= (_bö na mi´_), good friend.

=bon bon= (_bô_N _bô_N´), a sweetmeat; confectionery.

=bon diable= (_bô_N _dēäbl´_), a jolly good fellow.

=bon gré, mal gré= (_bô_N´_grā_ _mal´grā_), with good or bad grace;

willing or unwilling.

=bonhomie= (_bô nô mē´_), good nature; easy temper; credulity.

=bon jour= (_bô_N _zhōōr´_), good day; good morning.

=bon mot= (_bô_N _mō´_), a witticism.

=bonne= (_bôn_), a nurse.

=bonne-bouche= (_bôn bōōsh´_), a luscious morsel; a toothsome tit-bit.

=bonne et belle= (_bô nā bel´_), good and handsome (said of a woman).

=bonne foi= (_bôn fwȧ´_), good faith.

=bon soir= (_bô_N _swȧr´_), good evening.

=bon ton= (_bô_N _tô_N´), high fashion; first-class society.

=bon vivant= (_bô_N _vē vän´_), a good liver; a jolly companion.

=bon voyage= (_bô_N _vwȧ yȧzh´_), a pleasant journey.

=Bordelaise sauce= (_bôr-de-läz´_).--Espagnole sauce with garlic,

aromatic herbs, and Bordeaux wine.

=boudoir= (_bōō dwȧr´_), a small private apartment.

=bouillabasse= (_boo-e-yä-bäs´_).--A soup made of fish broiled and

seasoned with onion, orange peel, saffron, oil, and other seasoning to

suit the taste.

=bouilli= (_boo-e-yē´_).--Beef stewed, generally in one piece, and

served with sauce.

=boulettes de hachis= (_boo-let´ de hä-shē´_).--Forcemeat balls.

=bouquet garni= (_gär-nē´_).--A tied bunch of parsley, onions, bay leaf,

and thyme, used to boil in soup to flavor it.

=bourgeoisie= (_bōōr zhwa zē´_), the body of citizens; burgess; the

shop-keeping class.

=bourguignonnes= (_boor-gē-nyon´_).--Snails baked with a dressing of

shallots, garlic, lemon juice, and butter.

=braise= (_brāz_), or =braisé= (_brā-zā´_).--A piece of braised meat, or

a dish prepared by braising; also a preparation mixed and prepared of

various ingredients in or with which dishes are braised.

=braisé de Boulanger= (_brā-zā´ de boo-lä_N-_zhā´_).--A compound sauce

in which meat is smothered when being braised.

=bretonne sauce= (_brā-ton´_).--Espagnole sauce characterized by juice

of fried onions or purée of onions.

=breveté= (_brev tā´_), patented.

=Brie cheese=, or =Brie= (_brē_).--A soft, white cream cheese.

=bris´ket=, or =brisquet= (_brē-skā´_).--The breast; the part of the

breast next to the ribs.

=broccoli= (_brok´kō-li_).--A kind of cabbage resembling the

cauliflower.

=brochet= (_brō shā´_).--Pike; luce--a kind of fish.

=brocheton= (_brō-she-tô_N´).--Pickerel.

=brusquerie= (_brüs krē_), rudeness.

=brut= (_brü_).--An effervescent wine.

=bückling= (_bük´ling_).--Red herring.

=buisson= (_bwē-sô_N´).--A dish disposed in a pyramid, and having a

prickly appearance.

=bureau de la guerre= (_bü rō dlȧ ger´_), the war office.

=bur´goo.=--Oatmeal porridge.

=Burgun´dian sauce=.--Espagnole sauce flavored with shallots and red

Burgundy wine.

=C=

=cabaretier= (_kȧ bȧre tēā´_), an innkeeper.

=cabillaud= (_kä-bē-yō´_).--A fresh cod.

=cachot= (_ka shō´_), a dungeon.

=café= (_kä-fā´_).--Coffee.

=café au lait= (_kä-fā´ ō lā_).--Coffee with hot milk; coffee to which

milk is added during the process of infusion or boiling.

=café bavaroise= (_kä-fā´ bä-vä-rwäz´_).--Coffee with whipped cream.

=café noir= (_kä-fā´nwär_).--Black coffee; that is, coffee without milk.

=café parfait= (_kä-fā´ pär-fā´_).--A form of coffee ice cream.

=café turc= (_türk_).--Turkish coffee; that is, coffee prepared by

pouring boiling water on very finely ground coffee in the cup.

=caille= (_käey_).--Quail.

=calipash.=--A part of a turtle next to the upper shell containing a

dull greenish gelatinous substance, esteemed as a delicacy.

=calipee.=--A part of a turtle attached to the lower shell. It contains

a fatty, gelatinous substance of a light yellowish color, esteemed as a

delicacy.

=camaraderie= (_ka ma ra drē_), good fellowship.

=Camembert cheese= (_kä-mä_N-_bâr´_).--A rich, sweet, cream cheese, of a

yellowish color, made in the neighborhood of Camembert, in Normandy,

France.

=canaîlle= (_kȧ nä´ y_), the lowest class of people; the rabble.

=canard= (_kȧ nȧr´_), a false story.

=canard= (_kä-när´_).--A duck.

=canellons= (_kä-ne-lôn´_).--Hollow sticks or rolls of baked puff paste.

=canelons= (_kä-ne-lô_N´).--Rugosities of ox palate, or preparations of

them, covered with farce, rolled, and gratinated.

=caneton= (_kä-ne-tô_N)--Young duck; duckling.

=cannelon of meat= (_kä-ne-lô_N´).--A baked roll of highly seasoned

mincemeat.

=cap-à-pié= (_kȧ pȧ pēā´_), from head to foot.

=ca´pers.=--The pungent, grayish green flower buds of a trailing shrub

(_Capparis spinosa_) of southern Europe.

=capilotade of chick´en= (_kä-pē-lō-täd´_).--A kind of ragoût made of

remains of fowl or game and some simple brown sauce.

=ca´pon.=--A castrated cock. It fattens better and is tenderer than the

uncastrated ones.

=carbonari= (It.), (_kär bō nä´rē_), members of a secret political

society in Italy.

=car´dinal sauce.=--Velouté variously flavored and colored red, as with

cochineal.

=carême= (_kȧrem´_), fast; Lent.

=carnichons= (_kär-nē-shô_N´).--Gherkins.

=carré= (_kä-rā_).--Breast.

=carrelet= (_kär-lā´_).--A fish, the sole or flounder.

=carte blanche= (_kärt blä_N_sh´_), full power.

=carte de visite= (_kärt de vē zēt´_), visiting card.

=cassareep´.=--A brown, slightly sweet, aromatic thick extract made from

the juice of the manioc.

=casserole= (_kas´se-rōl_; French pron. _käs-rōl´_).--Stewpan.

=cas´serole of rice.=--An ornamental pie case made of paste of prepared

rice.

=cassis= (_kä-sēs´_).--Black currants; also, a kind of jelly, and a kind

of liqueur or cordial, flavored with black currants.

=castello che da orecchia si vuol rendere= (It.), (_käs-tel´lō kā dä ō

rä´kyä sē vwôl rān dā´rā_), the fortress that parleys soon surrenders.

=causerie= (_kō-zrē´_), a familiar talk.

=caviare= (_kä-vē-är´_) or =caviar= (_kav´i-är_).--Roe of sturgeon, and

other large fish, prepared and salted, and used as a relish. They often

resemble morning-glory seeds in appearance.

=champignons= (_shä_N-_pē-nyô_N´).--Mushrooms.

=Champs Elysées= (_shä_N _zā lē zā´_), Elysian Fields; a public park in

Paris.

=cela va sans dire= (that goes without saying), (_se la vȧ sä_N _dēr´_),

that is understood.

=ce n’est que le premier pas qui coûte= (_se ne kle pre-mēā

pä´kē-kōōt=´=_), it is only the first step that is difficult.

=cèpes= (_sāp_), or =ceps= (_sā_).--An edible kind of mushroom.

=c’est à dire= (_se tȧ dēr´_), that is to say.

=c’est une autre chose= (_se tü nō tre shōz´_), that is quite another

thing.

=chacun à son goût= (_shȧ ko_N _ȧ sô_N _gōō´_), everyone to his taste.

=chacun tire de son côté= (_shȧ kö_N _tēr´ de sô_N _kō tā´_), every one

inclines to his own side or party.

=chanson= (_shä_N _sô_N´), a song.

=chansons à boire= (_shä_N _sô_N _zȧ bwȧr´_), drinking songs.

=chapeau= (_shȧ pō´_), a hat.

=chapeau bas= (_shȧ pō bä´_), hats off.

=chapeau de bras= (_shȧ pō de brȧ´_), a military cocked hat.

=chapelle ardente= (_shȧ pe lȧr dä_N_t´_), the chamber where a dead body

lies in state.

=chapon= (_shä-pô_N´).--Capon.

=chapon au gros sel= (_shä-pô_N _ō grō sel_).--Plain boiled capon;

literally, capon served with a big lump of salt (placed upon it).

=chargé d´affaires= (_shȧr zhā dȧ fer´_), one intrusted with state

affairs at a foreign court.

=charlotte russe= (_shär-lot´ rüs_), or =charlotte à la russe=

(_shär-lot´ ä lä rüs_).--A dish of custard or whipped cream inclosed in

a cup of sponge cake.

=chartreuse à la Parisienne= (_shär-trûz´ ä lä pä-re-syen´_).--A showy

entrée, consisting chiefly of quenelles of forcemeat, containing ragoût

and kebobs; an entrée de force; entrée à surprise.

=chasse café= (_shäs kä-fā´_).--A drink of liqueur served after the

coffee at dinner.

=château= (_shä tō´_), a castle.

=châteaux en Espagne= (_shä tō zä_N _nes pȧyn´_), castles in Spain.

=châteaubriand sauce= (_shä-tō-brē-ä_N´).--See maitre d’hôtel butter.

=chauffeur= (_shō for´_), driver of an automobile.

=chaufroid sauce= (_shō-frwä´_).--A white or brown jelly containing some

sauce; a sauced jelly, or a gelatinized sauce.

=chef= (_shef_), man cook.

=chef de bataillon= (_shef da bȧ tä yô_N´), a major.

=chef-d’œuvre= (_shā dö vr´_), a masterpiece.

=chemin de fer= (lit. iron road), (_she mâ_N_t fer´_), a railway.

=chemin faisant= (_she mâ_N _fe zän´_), by the way; in passing.

=chère amie= (_she rȧ mē´_), a dear (female) friend, a lover.

=cher´vil=.--A plant (_Anthriscus cerefolium_) with finely divided

leaves. Two curly varieties are used in soups and salads.

=che sara, sara= (It.), (_ka sä ra sa ra´_), what will be will be.

=cheval de bataille= (lit., a war-horse), (_she vȧl de bȧ tä´y_) chief

dependence or support; one’s strong point.

=chic= (_shēk_), stylish, smart.

=chiffonade= (_shē-fō-näd´_).--A salad preparation of lettuce, chervil,

sorrel, and scallions, with fresh butter, and some bouillon poured over

it. When milk or fresh cream is added, it is called _potage à la

chiffonade_; otherwise _potage de santé_ (_pō-täzh´ de sä_N-_tā´_).

=chil´i=.--A kind of red pepper or capsicum.

=chil´i sauce=.--A sauce condiment made with chilis, tomatoes, etc.

=Chinese´ stur´geon soup=.--A soup of beef and veal, containing pieces

of cartilage from the sturgeon’s head boiled tender.

=chi tace confessa= (It.), (_kē tä´chā kōn fes´sä_), he who keeps silent

admits his guilt.

=chive=.--A plant allied to the onion, of which the young leaves are

used in omelets, etc.

=choucroute= (_shoo-kroot´_).--French sauerkraut, or sauerkraut in

general.

=chou-fleur= (_shoo-flûr´_).--Cauliflower.

=choux= (_shoo_).--(_a_) Cabbages. (_b_) See _choux pâtissières_.

=choux de Bruxelles= (_shoo de brü-sel´_).--Brussels sprouts.

=choux de mer= (_shoo de mâr_).--Sea kale, a kind of cruciferous pottage

root.

=choux pâtissières= (_shoo pä-tē-syâr´_).--Soufflés in small molds;

small cakes of baked batter.

=ci git= (_sē zhē´_), here lies. (A common inscription on tombstones.)

=civet= (_sē-vā´_).--A ragoût of hare [civet de lièvre (_lyā´vr_)], deer

[_civet de chevreuil_ (_she-vrû´y_)], or other game, into which wine and

onions enter as ingredients.

=clare´mont sauce=.--Butter sauce flavored by frying onions in it. The

onions are removed after frying.

=cock´a-lee´kie=.--Capon soup, boiled with leeks and prunes--a favorite

Scotch dish.

=cock´tail of oysters or clams=.--A dish containing oysters or clams

seasoned with ketchup, pepper, etc., and served in a tumbler or glass.

=cocotte= (_kō-kot´_).--A kind of iron casserole with two loop handles

and a cover.

=cœurs d’artichauts= (_kûr-där-tē-shō´_).--Artichoke heads.

=cognac= (_kō-nyäk´_).--A brandy distilled at Cognac, in France; hence,

loosely, any French brandy.

=coiffeur= (_kwȧ-för´_), a hairdresser.

=coiffure= (_kwȧ für´_), a headdress.

=coing= (_kwa_N).--Quince. A liqueur, or ratafia, is made flavored with

quince; and a jelly of quinces is called _coing de tranches (de

tränsh)_.

=collared.=--This term is loosely used with no apparent definite meaning

in the names of various dishes.

=col´lared beef.=--A thin piece of beef, usually from the flank, rolled

into a round form.

=col´lops.=--Small pieces or slices.

=com´fit.=--A dry sweetmeat; fruit, seed, or the like, preserved in

sugar and dried.

=comme il faut= (_kô mēl fō´_), proper, as it should be.

=comment vous portez vous?= (_kô mä_N _vōō pôr tā vōō´_), how are you?

=commis voyageur= (_kô mē vwȧ yȧ zhör´_), a commercial traveler.

=compagnon de voyage= (_kô_N _pȧ nyô_N _de vwȧ yȧzh´_), a traveling

companion.

=compiègne cake= (_ko_N-_pyān´_).--A kind of cake intended to be

drenched with liqueur, sliced, and sandwiched with apricot jam.

=com´pote= (French pron. _kô_N-_pōt´_).--Cooked fruit; fruit preserved

with sugar so as to preserve its form. Also, a savory dish of pigeons,

quails or larks, mixed with peas or mushrooms.

=compte rendu= (_kôNt räN dü´_), an account rendered, a report.

=comptoir= (_kô_N _twȧr´_), a counting-house; a counter.

=comte= (_kô_N_t_), count.

=comtesse= (_kô_N _tes´_), countess.

=con amore= (It.), (_kō nä mō´rā_), with affection, very earnestly.

=concierge= (_kô_N _s erzh´_), a door-keeper.

=conciergerie= (_kô_N _sē er zhrē´_), a door-keeper’s lodge; a noted

prison in Paris.

=concours= (_kô_N _kōōr´_), competition for, or as for, a prize.

=con diligenza (It.),= (_kōn dē lē dshen´dzä_), with diligence.

=con dolore= (It.), (_kōn dō lō´rā_), with grief; sadly.

=confit= (_kô_N-_fē´_).--A dry sweetmeat; fruit preserved in sugar and

dried; a comfit.

=confiture= (_kô_N-_fē-tür´_).--Preserves.

=confrère= (_kô_N _frer´_), a colleague.

=conoscente= (It.), (_kō nō shen´tā_), a connoisseur.

=conseil de famille= (_kô_N _se´y de fȧ mē´y_), a family council or

consultation.

=conseil d’état= (_kô_N _se´y dā tȧ´_), a council of state; a privy

council.

=consommé= (_kôN-sō-mā´_).--Strong broth of meat and vegetables,

concentrated till slightly browned; in restaurants applied to thin soups

such as would be made by this broth diluted.

=cor´dial.=--A sweet and aromatic liquor. A _liqueur_ is an alcoholic

cordial.

=contretemps= (_kô_N _tre tä_N´), an awkward mishap.

=cordon sanitaire= (_kôr dôN sȧ nē ter´_), a line of sentries to

prevent, as far as possible, the spread of contagion or pestilence. Used

also of other precautionary measures.

=corps diplomatique= (_kor dē plô mȧ tēk´_), a diplomatic body.

=cortège= (_kor tezh_), a procession.

=côte= (_kōt_).--A rib.

=côtelette= (_kōt-let´_).--A small rib; part of a rib; a piece of meat

with the rib attached; a cutlet.

=couleur de rose= (_kōō lör de rōz´_), rose color.

=coup= (_kōō_), a stroke.

=coup de grâce= (_kōō d gräs´_), a finishing-stroke. (Formerly applied

to the fatal blow by which the executioner put an end to the torments of

a culprit broken on the wheel.)

=coup de main= (_kōō d mâ_N´), a sudden attack, enterprise, or

undertaking.

=coup de maître= (_kōō d metr´_), a master-stroke; with consummate

skill.

=coup de pied= (_kōō d pēā´_), a kick.

=coup de plume= (_kōō d plüm´_), a literary attack.

=coup de soleil= (_kōō d sô le´y_), a sunstroke.

=coup d’essai= (_kōō de sā´_), a first attempt.

=coup d’état= (_kōō dā tȧ´_), a stroke of policy; a sudden and decisive

blow, usually inflicted by unconstitutional means.

=coup de théâtre= (_kōō dā tā ätr´_), a theatrical effect.

=coup d’œil= (_kōō dö´y_), a rapid glance.

=courage sans peur= (_kōō rȧzh sän pör_) fearless courage.

=court bouillon= (_boo-e-yô_N´).--A very rich bouillon made by braising

bouillon vegetables in butter, evaporating down, and then boiling in

wine. It is added to sauces.

=coute qu’il coute= (_kōōt kēl kōōt´_), cost what it may.

=crême= (_krām,_ or _krâm_).--A cordial of the relatively thick or

visced kind, such as _crême_ de la menth (cream of minth), _crême_ de la

moka (cream of mocha coffee), _crême_ de cocoa (cream of cocoa), etc.

=crême bachique= (_krām bâ-shēk´_).--A custard jelly with wine and

egg-froth.

=crême brulée= (_krām brü-lā´_).--Brown sugar, or caramel, with cream.

=crême fouettée à la paysanne= (_foo-et-ta´ ä lä pā-zän´_).--Whipped

cream.

=créole= (_krā-ōl´_).--See _à la créole_.

=crêpes= (_krāp_).--Small fried cakes; a form of French pancake.

=cressons= (_krā-sô_N´).--Cresses.

=crève-cœur= (_krev kör´_), deep sorrow; grief.

=crevette= (_krā-vet´_).--Shrimp.

=croquants= (_krō-kä_N´).--A piece of crisp pastry or confection which

makes a crunching sound between the teeth, as a macaroon or a nougat.

=crouton= (_kroo-tô_N´).--Small pieces of bread fried in butter or oil,

for use as a garnish to salmis, fricassees, etc., or to serve with

soups.

=croquembouches= (_krō-kä_N-_boosh´_).--Small mounted pieces of crisp

pastry, such as macaroons, nougats, gimblettes, etc.

=crum’pet.=--A kind of large, thin, light cake or muffin cooked on a

griddle.

=cuisine= (_küē-zēn´_), a kitchen; cookery.

=cuissot= (_kwē-sō´_).--Haunch.

=cul-de-sac= (_kül de sȧk´_), the bottom of the bag; a blind alley.

=cyg´net.=--A young swan.

=D=

=d’accord= (_dȧ kôr´_), agreed; in tune.

=dame d’honneur= (_dȧm dô nör´_), a maid of honor.

=dantesques= (_dä_N-_tesk´_).--Frozen custards.

=dariole= (_dä-rē-ōl´_).--A piece of pastry consisting of a shallow cup

of short paste, filled with a rich compound of cream or custard with

macaroons, fruit, or the like.

=darne= (_därn_).--Slice; cut.

=das geht Sie nichts an= (Ger.), (_däs gāt zē nikts än´_), that does not

concern you.

=de= (_de_).--Of.

=de bonne augure= (_de bô nō-gür´_), of good omen.

=de bonne grâce= (_de bôn gräs´_), with good will, willingly.

=débris= (_dā brē´_), refuse.

=début= (_dā bü´_), first appearance.

=débutante= (_dā bü tä_N_t´_), a young lady just entering society.

=décolleté= (_dā kôl tā´_), open-breasted.

=dégagé= (_dā gȧ zhā_), free, easy, without constraint.

=de gaieté de cœur= (_de gā tā d kör´_), in sport, sportively.

=de haute lutte= (_de ōt lüt´_), by a violent struggle.

=dehors= (_dā ôr´_), without; out of; foreign; irrelevant.

=déjeuner à la fourchette= (_dā zhö nā ȧ lȧ fōōr shet´_), a cold

breakfast.

=de mal en pis= (_de mȧ lä_N _pē´_), from bad to worse.

=demeure= (_de mör´_), dwelling; residence

=demi-jour= (_de mē zhōōr´_), faint light.

=demi-tasse= (_dā-mē-täs´_).--A small cup for black coffee.

=dénouement= (_dā nōō mä_N´), an unraveling or winding up.

=dépêche= (_dā pesh´_), a dispatch; a message.

=dernier cri= (_der nēā krē´_), (the latest cry), the latest fashionable

fad.

=dernier ressort= (_der nēā re sôr´_), the last resource.

=désagrément= (_dā zȧ grād mä_N´), something disagreeable or unpleasant.

=désorienté= (_dā zô rēä_N _tā´_), confused.

=désossée= (_dā-sō-sā´_).--Boned.

=détour= (_dā tōōr´_), a circuitous march.

=de trop= (_de trô´_), too much or too many; not wanted.

=devoir= (_de vwȧr´_), duty.

=diablotins= (_dē-ab-lō-ta_N´).--(_a_) Frozen custards. (_b_) Neapolitan

dragées. (_c_) Chocolate bonbons in paper.

=di buona volonta sta pieno l’inferno= (It.), (_dē bwô nä vō lōn’tä sta

pyā´nō lē_N _fer’nō_), hell is full of good intentions.

=Dieu est toujours pour les plus gros bataillons= (_dēö e tōō zhōōr´

pōōr lā plü grō bȧ tä yö_N´), God is always on the side of the largest

battalions; the largest army has the best chance.

=Dieu et mon droit= (_dēö ā mô_N _drwä´_), God and my right.

=Dieu vous garde= (_dēö vōō gȧrd´_), God protect you.

=di grado en grado= (It.), (_dē grä’dō ān grä’dō_), step by step;

gradually.

=dinde= (_da_N_d_).--Turkey.

=dindonneau= (_da_N-_dō-nō´_).--Young turkey; turkey pout.

=Dios me libre de hombre de un libro= (Sp.), (_dē´ōs mā lē´vrā dā ōm’vrā

dā ōōn lē vrō_), God deliver me from a man of one book.

=di salto= (It.), (_dē säl’tō_), by leaps.

=di tutti novello par bello= (It.), (_dē tōōt tē nō vel’lo pär bel’lō_),

everything new seems beautiful.

=divertissement= (_dē ver tēs mä_N´), amusement; sport.

=di zara= (_dē zä´rä_).--A less common name for maraschino.

=doctrinaire= (_dôk trē ner´_), a theorist.

=dolce far niente= (It.), (_dōl´chā fär nyen´tā_), sweet idleness.

=domino= (It.), (_dō´mē nō_), a mask robe.

=dorer la pilule= (_dô rā lȧ pē lül´_), to gild the pill.

=double entente= (_dōō blä_N _tä_N_t´_), double meaning; a play on

words.

=douceur= (_dōō sor´_), a bribe.

=doux yeux= (_dōō zēö´_), soft glances.

=drap d’argent= (_drȧ dȧr zhä_N´), silver lace.

=drap d’or= (_drȧ dôr´_), gold lace.

=droit des gens= (_drwä dā zhä_N´), the law of nations; international

law.

=drôle= (_drōl_), droll; funny.

=drôle le corps= (_drōl le kôr´_), a droll fellow; a punster.

=durante vita= (Sp.), (_dōō rȧn´tā vē´tä_), during life.

=Dutch sauce.=--Butter emulged with yolk of egg, or a sauce with this as

a basis; Hollandaise sauce.

=E=

=eau de cologne= (_ō d kô lôn´y_), Cologne water.

=eau de vie= (_ō d vē´_), the water of life--applied usually to brandy.

=ébauche= (_ā bōsh´_), a rough drawing; a sketch.

=éclanche= (_ā klä_N_sh´_).--Shoulder of mutton.

=éclat= (_ā klȧ´_), splendor; brilliancy.

=école de droit= (_ā kôl de drwä´_), law school.

=école de médecine= (_ā kôl de mād sēn´_), medical school.

=école militaire= (_ā kôl mē lē ter´_), military school.

=école polytechnique= (_ā kôl pô lē tek nēk´_), polytechnique school.

=écrevisse= (_ä-kr-vēs´_).--Crayfish.

=édition de luxe= (_ā dē sēô_N´ _de lüks´_), a splendid edition of a

book, handsomely bound, and usually well illustrated.

=égal= (_ā gȧl´_), equal.

=égalité= (_ā gȧ lē tā´_), equality.

=égarement= (_ā gär mä_N´), bewilderment.

=ehrlich währt am längsten= (Ger.), (_ār´lik vert äm leng´sten_),

honesty is the best policy.

=elle mit Weile= (Ger.), (_ī le mit vī´le_), the more haste, the less

speed.

=eine Schwalbe macht keinen Sommer= (Ger.), (_ī ne shwäl´be mäkt kī nen

zô´mer_), one swallow does not make a summer.

=ein gebranntes Kind scheut das Feuer= (Ger.), (_īn ge brän tes kint´

zhôit däs fôi´er_), a burnt child dreads the fire.

=el corazon manda las carnes= (Sp.), (_āl kō rä thōn´ mändä läs

kär´nās_), the heart bears up the body.

=élève= (_ā lev´_), pupil.

=élite= (_ā lēt´_), a select body of persons.

=éloge= (_ā lôzh´_), a funeral oration.

=éloignement= (_ā lwȧn ye mä_N), estrangement.

=embonpoint= (_ä_N _bô_N _pwa_N´), roundness, good condition.

=émigré= (_ā mē grā´_), an emigrant.

=employé= (_ä_N _plwȧ yā´_), a person employed; a clerk.

=empotage= (_ä_N-_pō-täzh´_).--Consommé or gravy broth.

=empressement= (_ä_N _pres mä_N´), ardor; zeal; interest.

=en ami= (_ä_N _nȧ mē´_), a friend.

=en arrière= (_ä_N _nȧ rē er´_), in the rear; behind.

=en attendant= (_ä_N _nȧ tä_N _dä_N´), in the meantime.

=en avant= (_ä_N _nȧ vâ_N´), forward.

=en badinant= (_ä_N _bȧ dē nä_N´), in sport, jestingly.

=en bagatelle= (_ä_N _bȧ gȧ tel´_), trifling; contemptuously.

=en ballon= (_ä_N _bä-lô_N´).--Boned and stuffed with forcemeat,

etc.--said of fowls’ legs so cooked.

=en bloc= (_ä_N _blôk´_), in the lump.

=en brochette= (_ä_N _brō-shet´_).--On wooden skewers.

=en caneton= (_ä_N _kä-ne-tô_N´).--A term used to designate fowls’ legs

boned and stuffed with forcemeat, etc.

=en casserole= (_ä_N _kä-s-rōl´_).--In a casserole.

=en coquille= (_ä_N _kō-kē´y_).--(Served) in shells, as oysters prepared

as if to be escalloped and then baked in shells and served.

=en cracovie= (_ä_N _krä-kō-vē´_).--With salpicon wrapped in calf’s

udder or pig’s caul--said of ox palates.

=en cueros=, =en cueros vivos= (Sp.), (_ān kōōā´rōs, ān kōōä´rōs vē

vōs_), naked; without clothing.

=ende gut, alles gut= (Ger.), (_en´de gōōt, ä´les gōōt_), all’s well

that ends well.

=en déshabillé= (_ä_N _dā zȧ bē yā_), in undress; in one’s true colors.

=en Dieu est ma fiance= (_ä_N _dēō´e mȧ fēä_N_s´_), my trust is in God.

=en Dieu est tout= (_ä_N _dēō e tōō´_), in God are all things.

=en échelon= (_ä_N _nā sh lô_N´), in steps; like stairs.

=en effet= (_ä_N _ne fe´_), substantially, really, in effect.

=en famille= (_ä_N _fȧ mē´y_), with one’s family at home.

=enfant gâté= (_ä_N _fä_N _gä tā´_), a spoiled child.

=enfants perdus= (lit., lost children), (_ä_N _fä_N _per dü´_), a

forlorn hope.

=enfant terrible= (_ä_N _fä_N _te rēbl´_), (a terrible child), one that

is apt to do or say something exceedingly ill-timed and embarrassing.

=enfant trouvé= (_ä_N _fä_N _trōō vā´_), a foundling.

=enfin= (_ä_N _fâ_N´), in short, finally, at last.

=en flute= (_ä_N _flüt´_), carrying guns on the upper deck only.

=en foule= (_ä_N _fōōl´_), in a crowd.

=en grand= (_ä_N _grä_N´), of full size.

=en grande tenue= (_ä_N _grä_Nd _te nü´_), in full official, or evening,

dress.

=en grande toilette= (_ä_N _grä_N_d twȧ let´_), full-dressed; in full

rig.

=en haut= (_ä_N _ō´_), on high; above.

=en masse= (_ä_N _mäs´_), in a body or mass.

=ennui= (_ä_N _nüē´_), weariness.

=en passant= (_ä_N _pä sä_N´), in passing, by the way.

=en plein jour= (_ä_N _plâ_N _zhōōr_), in open day.

=en queue= (_ä_N _ko´_), immediately after; in the rear. Used specially

of persons waiting in line, as at the door of a theater, at the

ticket-office of a railway station, etc.

=en rapport= (_ä_N _rȧ pôr´_), in harmony, relation, or agreement.

=en règle= (_ä_N _regl´_), regular; regularly; in order.

=en revanche= (_ä_N _re vä_N _sh´_), in return; as a compensation for.

=en route= (_ä_N _rōōt_), on the way.

=ensemble= (_ä_N _sä_N _bl´_), the whole.

=en suite= (_ä_N _süēt´_), in company; in a set.

=en tasse= (_ä_N _täs´_), in a cup.

=entente cordiale= (_ä_N _tä_N_t kôr dēȧl´_), a good understanding,

especially between two states.

=entourage= (_ä_N _tōō rȧzh´_), surroundings.

=en tout= (_ä_N _tōō´_), in all; wholly.

=entre deux feux= (_ä_N _tre dö fö´_), between two fires.

=entre deux vins= (lit., between two wines), (_ä_N _tre dö vâ_N´),

half-drunk.

=entre nous= (_ä_N _tre nōō´_), between ourselves; in confidence.

=entrepot= (_ä_N _tre pō´_), a warehouse or magazine.

=entreprenant= (_ä_N _tre pre nä_N´), enterprising.

=entrepreneur= (_ä_N _tre pre nör´_), a contractor; the chief director

of an undertaking.

=entre-sol= (_ä_N _tre sôl´_), a half story or mezzanine, especially one

next above the ground floor.

=en vérité= (_ä_N _vā rē tā´_), in truth; really.

=en vigueur= (_ä_N _vē gör´_), in force.

=envoyé= (_ä_N _vwȧ yā´_), an envoy or messenger.

=escargots= (_ās-kär-gō´_).--Snails.

=escarole= (_es-kä-rōl_).--A species of chicory used for salads; also, a

variety of lettuce resembling this.

=es fehlt mir nichts= (Ger.), (_es fālt mēr nikts´_), nothing is the

matter with me.

=es freut mich sehr= (Ger.), (_es frôit mik zār´_), I am very glad.

=es ist nicht alles Gold, was glänzt= (Ger.), (_es ist nikt ä les gôlt´

väs glentst´_), all is not gold that glitters.

=espagnol=, (_es pȧ nyōl´_), Spanish; a Spaniard.

=espagnole sauce= (_es-pȧ-nyōl´_).--Brown sauce made by boiling meat and

flavoring vegetables and spices in normal broth to a glace, browning

with roux, and removing the fat.

=esprit de corps= (_es prē d kôr´_), the spirit of honor, loyalty, or

enthusiasm in an individual working for the good of a common body,

society, or association, as a college class, a military company,

fraternal or other association.

=esprit des lois= (_es prē dā lwȧ´_), spirit of the laws.

=es thut mir sehr leid= (Ger.), (_es tōōt mēr zār līt´_), I am very

sorry.

=esturgeon= (_es-tür-zhô_N´).--Sturgeon.

=Etats-Généraux= (_ā tȧ zhā nā rō´_), the States-General.

=Ewigkeit= (Ger.), (_ā´vik kīt_), eternity.

=exposé= (_ek spō zā´_), an exposition; a recital.

=F=

=façon de parler= (_fȧ sô_N _de pȧr lā´_), manner of speaking; phrase;

locution.

=fade= (_fȧd_), flat; stale; insipid.

=fainéant= (_fe nā ä_N´), idle.

=faire bonne mine= (_fer bôn mēn´_), to put a good face on the matter.

=faire l’homme d’importance= (_fer lôm dâ_N _pôr tä_N_s´_), to give

one’s self airs.

=faire sans dire= (_fer sä_N _dēr´_), to act without ostentation or

boasting.

=faire son devoir= (_fer sô_N _de vwȧr´_), to do one’s duty.

=faisan= (_fā-sä_N´).--Pheasant.

=fait accompli= (_fe tȧ kô_N _plē´_), a thing accomplished; an

accomplished fact.

=fanchonettes= (_fä_N-_shō-net´_).--Small cakes like tartlets covered

with meringue froth, with jam, currants, etc.

=farcie= (_fär-sē´_).--Stuffing of forcemeat.

=farine de riz= (_fä-rēn´ de rē´_).--Rice flour.

=faubourg= (_fō bōōr´_), an outskirt of a town; a suburb.

=fausse tortue= (_fōs tôr-tû_).--Mock turtle.

=fauteuil= (_fō tö´y_), an easy chair.

=faux pas= (_fō pä´_), a false step; an act of indiscretion.

=fécule de pommes de terre= (_fā-kül´ de pum de târ´_).--Potato starch,

used especially in making Savoy cakes, and others.

=femme couverte= (_fȧm kōō vert_), a married woman.

=femme de chambre= (_fȧm de shä_N_br´_), a chambermaid.

=femme de charge= (_fȧm de shȧrzh_), a housekeeper.

=femme galante= (_fȧm gȧ lä_N_t´_), a gay woman; a prostitute.

=femme sole= (_fȧm sōl´_), an unmarried woman.

=fendre un cheveu en quatre= (_fä_N _drö_N _she vö ä_N _kȧtr´_), to

split a hair in four; to make subtle distinctions.

=fête= (_fet_), a feast; festival; holiday.

=fête champêtre= (_fet shä_N _petr´_), a rural out-of-door feast; a

festival in the fields.

=fête Dieu= (_fet dē ō´_), the Corpus Christi festival in the Roman

Catholic church.

=feu de joie= (_fö d zhwȧ_), a bonfire; a firing of guns in token of

joy.

=feuilletage= (_fû-ye-täzh´_).--Puff paste.

=feuilleton= (_fö y tô_N´), a small leaf; a part of a newspaper devoted

to light, entertaining matter.

=filet= (_fē-lā´_), Eng. =fil´let=.--(_a_) The under cut of the loin of

beef and venison. (_b_) Breast of fowl or game when cut out [the inner

muscles near the bone being the =filet mignons= (_fē-lā´ mē-nyô_N´)].

(_c_) Any longish strips of meat or vegetables.

=filet du dedans= (_fē-lā´ dü dā-dä_N´).--The under cut of the loin of

beef; a filet.

=fille de chambre= (_fē y de shä_N _br´_), a chambermaid.

=fille d’honneur= (_fē y dô nör´_), a maid of honor.

=fil´let=.--See _filet_. Fillet is the usual spelling in English

culinary books.

=fils= (_fēs_), son.

=fin de siècle= (_fâ_N _d sēekl´_), the end of the century.

=Fin´nan had´die=.--Haddock cured in peat smoke, originally coming from

Findon (pronounced _fin´an_) in Scotland; also, haddock smoked in other

ways.

=flageolets= (_flä-zhō-lā´_).--Beans.

=flamms=.--Pancakes.

=fleur-de-lis= (_flör de lē´_), the flower of the lily.

=fleur de terre= (_flör de ter_), even with the surface of the ground.

=fleurons= (_flû-rô_N´).--Punched-out ornaments of bread (crusted or

fried), or of paste (baked), or of other materials.

=Flor´ence cakes=, or =Flor´entines=.--A kind of cake consisting of a

thin shell of puff paste containing a composition of curds, butter,

yolks, flour, bitter almonds, and lemon, or a very similar composition.

=flum´mery=.--A cold, sweet dish chiefly of cereals, often with fruit in

it, molded and to be eaten with wine, milk, or sauce.

=foie= (_fwä_).--Liver.

=flux de bouche= (_flüks de bōōsh´_), inordinate flow of talk;

garrulity.

=fond = (_fô_N).--The broth or juice from braised flesh or fish, usually

served as a sauce.

=fondue= (_fô_N_-dü´_).--A preparation of cheese, eggs, and butter

melted together.

=fra= (It.), (_frä_), brother; friar.

=frais= (_fre_), cost; expense.

=fraise= (_frāz_).--Strawberry.

=framboise= (_frä_N_-bwäz´_).--Raspberries.

=Fra Modesto non fu mai priore= (It.), (_frä mō des tō nōn fōō mä ē

pryō´rā_). Friar Modest never became prior.

=franco= (It.), (_fräng´kō_), free from postage.

=frangipane= (French pron. _frä_N_-zhē-pän´_).--A kind of compound

pastry cream flavored with almonds, with which pastry is garnished.

=frisch begonnen=, =halb gewonnen= (Ger.), (_frish be gô´nen, hälp ge

vô´nen_), well begun is half done.

=froides mains, chaude amour= (_frwäd mâ_N´ _shō dȧ mōōr´_), cold hands,

warm heart.

=fromage= (_frō-mäzh´_).--Cheese.

=fromage à la Chantilly= (_ä lä shä_N-_tē-yē´_).--=fromage de Chantilly=

(_de shä_N-_tē-yē´_).--Apricot jam.

=frondeur= (_frô_N _dör´_), a declaimer against the administration.

=front à front= (_frô_N _tȧ frô_N´), face to face.

=fru´menty=.--A food prepared by boiling wheat in milk to a jelly,

usually with the addition of currants, sugar, egg yolk, and spice.

=fumet= (_fü-mā´_).--A high-flavored substance, such as extract of game,

for flavoring dishes of food; also, less properly, a ragoût of partridge

and rabbits braised in wine.

=fuyez les dangers de loisir= (_füē yā lā dä_N _zhād lwȧzēr´_), fly from

the dangers of leisure.

=G=

=gaieté de cœur= (_gā tā d kör´_), gaiety of heart.

=galatine=.--Boned fowl, veal, or the like, stuffed with pieces of meat

and force, boiled, and served cold, with a garnish of jelly or aspic.

=gal’imaufry=, or =galimafrée= (_gä-lē-mä-frā´_).--A kind of ragoût of

various kinds of meat highly flavored.

=garage= (_gȧ rȧzh´_), a place where automobiles are stored and kept in

order.

=garbancas= (_gär-bän-säs´_).--Chick-peas.

=garbure= (_gär-bür´_).--A soup of bacon and cabbage or other vegetables

sometimes with cheese added.

=garçon= (_gȧr sô_N´), a lad; a waiter.

=garde à cheval= (_gȧr dȧ she vȧl´_), a mounted guard.

=garde du corps= (_gȧrd dü kôr´_), a bodyguard.

=garde mobile= (_gȧrd mô bēl´_), a body of troops liable to be called

out for general service.

=garde royale= (_gȧrd rwȧ yȧl´_), royal guard.

=gardez= (_gȧr dā´_), take care; be on your guard.

=gardez-bien= (_gȧr dā bēâ_N´), take good care; be very careful.

=gardez la foi= (_gȧr dā lȧ fwȧ´_), keep the faith.

=Gas´cony sauce=.--Velouté with capers, truffles, and egg yolk.

=gaspacho= (_gäs-pä´chō_).--A bread-and-vegetable salad, made by the

Spanish, containing pimentoes, tomatoes, oil, and vinegar, and (in the

richer form) fish, crayfish, piquant preserves, etc.

=gâteau= (_gä tō´_), cake.

=gâteaux= (_gä-tō´_).--Cakes of flour, butter and eggs.

=gâteaux de puits d’amour= (_de pwē dä-mōōr´_).--Love-wells.

=gaucherie= (_gōsh rē´_), awkwardness.

=gauffres= (_gō´fr_).--Waffles.

=gehen Sie Ihres weges= (Ger.), (_gā´en zē ē res vā´ges_), go your way.

=gelée= (_zhe-lā´_).--Jelly.

=gendarmerie= (_zhä_N _dȧr me rē´_), the armed police force.

=Gene´va sauce=.--A coulis of fried onions with meat essence or

espagnole, with anchovy butter, and usually port or claret wine. It is

used especially with fresh water fish.

=génoise sauce= (_zhā-nwäz´_).--Espagnole sauce flavored with fumet and

red wine.

=génoises= (_zhā-nwäz´_).--Glazed cakes of sugar, eggs, flour and

almonds.

=gens d’armes= (_shä_N _dȧrm´_), men-at-arms; military police.

=gens de condition= (_zhä_N _de kô_N _dē sēô_N´), people of rank.

=gens d’église= (_zhä_N _dā glēz´_), the clergy; clerics.

=gens de guerre= (_zhä_N _d ger´_), military men.

=gens de lettres= (_zhä_N _d letr´_), literary men.

=gens de loi= (_zhä_N _d lwȧ´_), lawyers.

=gens de même famille= (_zhä_N _d mem fȧ mē´y_), people of the same

family; birds of a feather.

=gens de peu= (_zhä_N _d pö´_), the lower classes.

=gentilhomme= (_zhä_N _tē yôm´_), a gentleman.

=gibelotte= (_zhē-blot´_).--Stewed rabbit; sometimes, stewed chicken or

other white meat.

=gibier= (_zhē-byā´_).--Game, as hare, deer, etc.

=gibier de potence= (_zhē bēā d pô tä_N_s´_), a gallows-bird; one who

deserves hanging.

=gigot= (_zhē-gō´_).--Leg of mutton.

=gimblettes= (_zha_N-_blet´_).--Small pastry preparations, such as

croquignoles and croquembouches. Small pastry, or patés de petit four;

they are used as ingredients of croquembouches.

=giovine Italia= (It.), (_dzhō vē´nā ē tä´lyä_), young Italy.

=giovine santo, diavolo vecchio= (It.), (_dzhō vē nā sän´tō dyä´vō lō

vek´kyō_), a young saint; an old devil.

=gitano= (Sp.), (_hē tä´nō_), a girl.

=glace= (_gläs_).--A glaze, or broth, reduced by boiling to a gelatinous

paste, so that when poured over meats it will give them a shiny

appearance.

=glacé= (_glä-sā´_).--Covered with glace.

=glaced= (_gläst_).--Iced; having a shiny appearance produced by a

coating of sugar, gelatine, or glace.

=glaize=, or glase (_glāz_).--A glace.

=gleich und gleich gesellt sich gern= (Ger.), (_glīk´ oont glīk´ ge zelt

sik gern´_), birds of a feather flock together.

=gli assenti hanno torti= (It.), (_lyē äs sen´tē än nō tôr´tē_), the

absent are in the wrong.

=godiveau= (_gō-dē-vō´_).--A kind of mincemeat, usually of veal, made

into balls, to garnish the interior of hot patés and vol-au-vents.

=gold´en buck=.--A Welsh rarebit served with a poached egg on it.

=goujon= (_goo-zhô_N).--Gudgeon, a rather coarse fish.

=goulash= (_goo-läsh´_).--See _gulash_.

=goutte à goutte= (_gōō tȧ gōō´_), drop by drop.

=gouvernante= (_gōō ver nä_N_t´_), governess.

=grâce à Dieu= (_gräs ȧ dēö´_), thanks be to God.

=grande chère et beau feu= (_grä_N_d sher´ ā bō fö´_), good fare and a

good fire; comfortable quarters.

=grande parure= (_grä_N_d pȧ rür´_), full dress.

=grande toilette= (_grä_N_d twȧ let´_), full dress.

=grand merci= (_grä_N _mer sē´_), many thanks.

=gratin= (_grä-ta_N´).--The brown crust formed upon a gratinated dish;

also, the dish itself.

=grat´inate.=--To cook, as macaroni, in a savory sauce or broth until

the juice is absorbed and a brown crust forms.

=gren´adine.=--A kind of fricandeau, with a basis of forcemeat.

=grenouille= (_gre-noo´y_).--Frog.

=grill.=--To broil.

=grenadin= (_grā-nä-da_N´).--A small fricandeau, or dish made with a

basis of forcemeat.

=grisette= (_grē zet´_), dressed in gray. (Applied to French shop

girls.)

=groseille à maquereau= (_grō-zā´y ä mā-k’rō´_).--Gooseberry.

=gros rôti= (_grō rō-tē´_).--A large joint of roast meat.

=grosse tête et peu de sens= (_grōs tet´ ā pö d sä_N_s´_), a big head

and little sense.

=Gruyère cheese= (_grü-yâr´_).--A kind of salted cheese in thin cakes.

=guava jel´ly= (_gwä´vä_).--An excellent jelly made from the slightly

astringent fruit of either of two tropical trees.

=guerra al chuchillo= (Sp.), (_gā´rä äl kōō chē´lō_), war to the knife.

=guerra cominciata, inferno scatenato= (It.), (_gwe ra kō mēn chyä´tä,

ēn fār´nō skatän´tā_), war begun; hell unchained.

=guerre à mort= (_ge rȧ môr´_), war to the death.

=guerre à outrance= (_ge rȧ ōō trä_N_s´_), war to the uttermost.

=gulash= (_goo-läsh´_), or =Hunga´rian gulash=.--A ragoût of rump steak

flavored with paprika.

=gum´bo.=--A soup thickened with the mucilaginous pods of the okra;

also, the okra pods themselves.

=H=

=habitué= (_ȧ bē tüā´_), a frequenter.

=hardiesse= (_ȧr dēes´_), boldness.

=hareng= (_ä-rä_N´).--Herring.

=haricot= (_ä-rē-kō´_).--A stew or ragoût of meat. Also, the common

string bean.

=haricots verts= (_ä-rē-kō´ vâr_).--Green string beans.

=haut et bon= (_ō tā bô_N), great and good.

=haut gout= (_ō gōō´_), high favor; elegant taste.

=hauteur= (_ō tör´_), haughtiness and pride.

=haut ton= (_ō tô_N´), highest fashion.

=heureusement= (_ö röz mä_N´), happily.

=historiette= (_ēs tô rēet´_), a short history; a tale.

=Hollandaise sauce= (_ō-lä_N-_däz´_; Eng. pron. _hol´lan-dāz´_). See

_Dutch sauce_.

=homard= (_ō-mär´_).--The European lobster--larger than the American

lobster, called _homard américaine_ (_ō-mär´dä-mā-rē-kān´_).

=homme d’affaires= (_ôm dȧ fer´_), a man of affairs.

=homme d’état= (_ôm dā tȧ´_), a statesman.

=homme de robe= (_ôm de rôb´_), a man in civil office.

=homme de lettres= (_ôm de letr´_), a literary man.

=homme d’esprit= (_ôm des prē´_), a man of intellect.

=honi soit qui mal y pense= (_ô nē swȧ´ kē mȧl ē pä_N_s´_), shame be to

him who thinks evil of it. (The motto of the Order of the Garter.)

=hors de combat= (_ôr de kô_N _bȧ´_), disabled; unfit to continue a

contest.

=hors de la loi= (_ôr de lȧ lwā_), outlawed.

=hors de propos= (_ôr de prô po´_), wide of the point; inapplicable.

=hors de saison= (_ôr de se zô_N´), out of season; unseasonable.

=hors d’œuvre= (_ôr dövr´_), out of course; out of accustomed place.

(Used substantively of small appetizing dishes served between the soup

and the second course.)

=hôtel des invalides= (_ō tel dā zâ_N _vȧ lēd´_), hospital for old and

disabled soldiers.

=hôtel de ville= (_ō tel de vēl´_), a town hall.

=hôtel Dieu= (_ō tel dēö´_), a house of God; a hospital.

=hôtel garni= (_ō tel gȧr nē´_), furnished lodgings.

=huitres= (_wē´tr’_).--Oysters.

=huitres au lit= (_ō lē_).--Same as pigs in blankets.

=hure de sanglier= (_ür de sä_N-_glyā´_).--Head of wild boar.

=hurtar para dar por Dios= (Sp.), (_ōōr tär´ pä rä där pōr dē´ōs_), to

steal in order to give to God.

=I=

=ich diene= (Ger.), (_ik dēne_), I serve.

=idée fixe= (_ē dā fēks´_), a fixed idea; intellectual monomania.

=ignorance crasse= (_ī nyô rä_N_s´ krȧs´_), gross ignorance.

=i gran dolori sono muti= (It.), (_ē grän dō lō´rē sō nō mōō´tē_), great

griefs are silent.

=il a le diable au corps= (_ē lȧ l dēäblō kôr´_), the devil is in him.

=il faut de l’argent= (_ēl fō d lȧr zhä_N), money is wanting.

=il n’a ni bouche ni éperon= (_ēl nȧ nē bōōsh nē ā prô_N´), he has

neither mouth nor spur; he has neither wit nor courage.

=il ne faut jamais défier un fou= (_ēl ne fō zhȧ me´ dāfēā ö_N _fōō_),

one should never provoke a fool.

=il n’est sauce que d’appétit= (_ēl ne sōs ke dȧ pā tē´_), hunger is the

best sauce.

=il penseroso= (It.), (_ēl pān sā rō´sō_), the pensive man. (The title

of one of Milton’s poems.)

=il sent le fagot= (_ēl sä_N _le fȧ gō´_), he smells of the faggot; he

is suspected of heresy.

=impoli= (_â_N _pô lē´_), unpolished; rude.

=impolitesse= (_â_N _pô lē tes´_), coarseness; rudeness.

=impromptu= (_â_N _prô_N_p tü´_), a prompt remark without study.

=in bianco= (It.), (_ēn byäng´kō_), in blank; in white.

=in petto= (It.), (_ēn pet´to_), within the breast; in reserve.

=insouciance= (_â_N _sōō sēä_N_s´_), indifference; carelessness.

=in un giorno non si fe’ Roma= (It.), (_ēn ōōn dzhōr´nō nōn sē fā

rō´mä_), Rome was not built in a day.

=ir por lana, y volver trasquilado= (Sp.), (_ēr pōr lä´nä, ē vōl vār´

träs kē lä´thō_), to go for wool and come back shorn.

=J=

=jalousie= (zhȧ lōō zē´), jealousy; a Venetian window blind.

=jambon= (_zhän-bô_N´).--Ham.

=jamais bon coureur ne fut pris= (_zhȧ me´ bô_N _kōō rör´ ne fü prē´_),

a good runner is not to be taken; old birds are not to be caught with

chaff.

=Jardin des Plantes= (_zhȧr dâ_N _dā plä_N_t´_), the botanical garden in

Paris.

=jardinière= (_zhär-dē-nyâr´_).--A dish cooked à la jardinière. See _à

la jardinière_. Jardinière soup has as many roots and green vegetables

as can be; it differs from julienne soup by the prevalence of green

vegetables in it.

=je maintiendrai le droit= (_zhe mâ_N _tēâ_N _drā le drwä´_), I will

maintain the right.

=je ne sais quoi= (_zhe ne se kwä´_), I know not what.

=je n’oublierai jamais= (_zhe nōō blē rā zhȧ me´_), I will never forget.

=je suis prêt= (_zhe süē pre´_), I am ready.

=jet d’eau= (_zhe dō´_), a fountain; a jet of water.

=jeu de mots= (_zhö d mō´_), a play upon words; a pun.

=jeu d’esprit= (_zhö des prē´_), a witticism.

=jeu de théâtre= (_zhö d tā ätr´_), a stage trick; clap-trap.

=jeunesse dorée= (_zhö nes dô rā´_), the gilded youth.

=je vis en espoir= (_zhe vē zä_N _nes pwȧr´_), I live in hope.

=joli= (_zhô lē_), pretty; attractive.

=julienne soup= (_zhü-lyen´_).--Soup à la julienne. See _à la julienne_.

=jus= (_zhü_).--Broth; soup juice; gravy.

=juste-milieu= (_zhüst mē lēö´_), the exact middle; the golden mean; the

middle course is the safest.

=K=

=kein Kreuzer, kein Schweizer= (Ger.), (_kīn krôi´tser, kīn shwī´tser_),

no money no Swiss.

=kip´pered her´ring.=--A herring split, salted, and smoked.

=kirschwasser= (_kērsh-väs´ûr_).--A cordial distilled from the juice of

the small black cherry.

=klōsse= (_klû´ze_).--Dumplings.

=kumiss= (_koo´mis_), or =kumys=.--A beverage consisting of a liquor

made by fermenting milk, originally mare’s or camel’s milk.

=kümmel= (_koom´mel_).--A liqueur made in Germany and Russia flavored

with cumin, caraway, or fennel.

=L=

=lâche= (_läsh_), lax; relaxed.

=la critique est aisée, l’art est difficile= (_lȧ krē tēk´ e te zā´,

lȧ´re dā fē sēl´_), criticism is easy, art is difficult.

=lade nicht alles in ein Schiff= (Ger.), (_lä de nikt ä´les in īn´

shif´_), do not ship all in one vessel; do not put all your eggs in one

basket.

=l’adversité fait les hommes, et le bonheur les monstres= (_lȧd ver zē

tā´ fe lā zôm´, ā le bô nör´ lā mô_N_str´_), adversity makes men, and

prosperity monsters.

=la fortuna aiuta i pazzi= (It.), (_lä fōr tōō´nä ä yōō´tä´dzē_),

fortune passes everywhere; all men are subject to the vicissitudes of

Fortune.

=laguna= (It.), (_lä gōō´nä_), a moor; a fen.

=laissez faire= (_le sā fer´_), let alone.

=laissez-nous faire= (_le sā nōō fer´_), let us act for ourselves; let

us alone.

=laitue= (_lā-tü´_).--Lettuce.

=la la= (_lȧ lȧ´_), so so; indifferently.

=l’allegro= (It.), (_läl lā´grō_), the merry man. (The title of one of

Milton’s poems.)

=l’amour et la fumée ne peuvent se cacher= (_lȧ mōōr´ ā lȧ fü mā´ ne pöv

se kȧ shā´_), love and smoke cannot be hidden.

=langage des halles= (_lä_N _gȧzh dā ȧ´_), the language of markets;

Billingsgate.

=langouste= (_lä_N-_goost´_).--The crawfish.

=langue= (_lä_N_g_).--Tongue.

=lapereau= (_lä-p’-rō´_).--Young rabbit; cony.

=la patience est amère, mais son fruit est doux= (_lȧ pä sēä_N_s e tȧ

mer´, me sô_N _früē´ e dōō´_), patience is bitter, but its reward is

sweet.

=lapins en accolade= (_lä pa_N _ä nä-kō-läd´_).--A brace of rabbits on a

dish.

=la povertà e la madre di tutti le arti= (It.), (_lä pō vār tä´ e lä

mä´drā dē tōōt´ tē lā är´tē_), poverty is the mother of all the arts.

=l’argent= (_lȧr zhä_N), silver; money.

=lasagne= (_lä-sä_N´_y_).--Ribbonlike strips of macaroni paste; also

noodles.

=lasciate ogni speranza voi, ch’entrate= (It.), (_lä shyä´tā ō nyē spā

rän´dzä vôē, kān trä´tā_), all hope abandon ye who enter here.

=lassen Sie mich gehen= (Ger.) (_lä´ sen zē mik gā´en_), let me alone.

=l’avenir= (_lȧv nēr´_), the future.

=la vertu est la seule noblesse= (_lȧ ver tü´ e lȧ söl nôbles´_), virtue

is the sole nobility.

=leason= (_lē´ son_).--Thickening, as flour, starch, egg yolk, etc.

=le beau monde= (_le bō mô_N_d´_), the world of fashion; society.

=lebkuchen= (_lāp´koo´ken_).--A cake of flour and honey, variously

flavored; also, a similar cake of flour and sugar.

=le bon temps viendra= (_le bô_N _tä_N´ _vēâ_N_drȧ´_), there’s a good

time coming.

=le coût en ôte le gout= (_le kōō tä_N _nōt le gōō´_), the expense takes

away the pleasure.

=le demi-monde= (_le de mē mô_N_d´_), Bohemia.

=légèreté= (_lā zher tā_), lightness; levity.

=le grand monarque= (_le grä_N _mô nȧrk´_), the grand monarch. A title

applied to Louis XIV.

=le grand œuvre= (_le grä_N _tövr´_), the great work; the search for the

philosopher’s stone.

=legumes= (_lē-gūmz´_).--Peas, lentils, or beans; improperly, fruit or

green vegetables.

=le jeu n’en vaut pas la chandelle= (_le zhö´ nä_N _vō pä lȧ shä_N

_del´_), the game is not worth the candle (by the light of which it is

played); the object is not worth the trouble.

=le mot d’énigme= (_le mō dā nēgm´_), the solution of the mystery.

=l’empire des lettres= (_lä_N _pēr´ dā letr´_), the empire of letters.

=le parole son feminine, e i fatti son maschi= (It.) (_lā pä rō lā sōn

fā mē nē´nā, ā ē fät´tē sōn mäs´kē_), words are feminine, and deeds are

masculine.

=la pas= (_le pä´_), precedence.

=le point de jour= (_le pwâ_N_d zhōōr_), daybreak.

=le roi et l’état= (_le rwä´ ā lā tȧ_), the king and the state.

=le roi le veut= (_le rwä´ l vö´_), the king wills it.

=les absents ont toujours tort= (_lā zȧp sä_N´ _ô_N _tōō zhōōr tôr´_)

the absent are always wrong.

=les bras croisés= (_lā brä krwä ze´_), the arms crossed.

=lèse majesté= (_lez mȧ zhes tā_), high treason.

=les extrèmes se touchent= (_lä zek strem´ se tōōsh_), extremes meet.

=les larmes aux yeux= (_lā lärm´ zō zēö´_), tears in one’s eyes.

=les murailles ont des oreilles= (_lā mü rä´ y zô_N _dā zô re´ y_),

walls have ears.

=les plus sages ne le sont pas toujours= (_lā plü sazh ne l sô_N _pä tōō

zhōōr_), the wisest are not always wise.

=l’étoile du nord= (_lā twȧl dü nôr´_), the star of the north.

=le tout ensemble= (_le tōō tä_N _sä_N _bl´_), the whole taken together.

=lettre de cachet= (Fr. Hist.), (_letre de kȧ she´_), a secret letter

sealed by the royal seal, containing orders for arrest and imprisonment

without trial.

=lettre de change= (_letre d zhä_N _zh_), bill of exchange; promissory

note.

=lettres de créance= (_letre d krā ä_N_s´_), letters of credit.

=lettre de marque= (_letre d mȧrk´_), a letter of marque or reprisal.

=levée= (_le vā´_), a morning reception.

=lev´eret=.--A young hare.

=le vrai n’est toujours vraisemblable= (_le vrā ne tōō zōōr vre sä_N

_blȧbl´_), truth is not always probable; truth is stranger than

fiction.

=levreau= (_lā-vrō´_).--A young hare. _Levreau au sang_ (_ō sä_N) is a

dish of young hares cooked with added pigeon blood.

=l’homme propose, et Dieu dispose= (_lôm prô pōz´, ā dēö´ dēs pōz´_),

man proposes and God disposes.

=liaisons dangereuses= (_lē e zô_N _dä_N _zhröz´_), dangerous alliances.

=libraire= (_lē brer´_), a bookseller.

=l’inconnu= (_lâ_N _kô nü´_), the unknown.

=l’incroyable= (_lâ_N _krwä yȧbl´_), the incredible, the marvelous. (The

word incroyable was applied substantively to the fops of the directory

period in the great French revolution.)

=lingerie= (_lâ_N _zhrē_), linen goods; also, collectively, all the

linen, cotton, and lace articles of a woman’s wardrobe.

=littérateur= (_lē tā rȧ tör´_), a literary man.

=lo barato es caro= (Sp.), (_lō bä rä´tō ās kä´rō_), a bargain is dear.

=l’occhio del padrone ingrassa il cavallo= (It.), (_lô´kyō dāl pä drō nā

ēn gräs´sä ēl kä väl´lō_), the master’s eye fattens the horse.

=loyauté m’oblige= (_lwȧ yō tā´ mô blēzh´_), loyalty binds me.

=M=

=macarons= (_mä-kä-rô_N´).--Macaroons.

=macaro´ni=.--A paste of wheat flour and water dried in the form of long

slender tubes. When prepared in still smaller tubes it is called

spaghetti and vermicelli.

=macaroon=.--A small cake composed chiefly of whites of eggs and sugar

(meringue) with pounded almonds, or sometimes filberts, cocoanut, or the

like.

=macédoine of fruit= (_mä-sā-dwä_N´).--A sweet jelly with whole fruit in

its substance.

=macédoine of veg´etables=.--A mixture of several vegetables, cooked,

with some white sauce added.

=macédoine sal´ad=.--A salad of mixed vegetables.

=ma chère= (_mȧ sher´_), my dear (fem.).

=macroon´=.--A macaroon.

=mademoiselle= (_mȧd mwȧ zel´_), title given to a young unmarried lady.

=madère= (_mä-dâr´_).--Madeira wine.

=maestro di color che sanno= (It.) (_mä es´trō dē kō lor´ kā sän´no_),

master of those that know. (Applied by Dante to Aristotle.)

=ma foi= (_mȧ fwȧ´_), upon my faith; upon my word.

=maigre= (_mē´gr_).--Lean meat; also, any food other than meat. Also, a

kind of fish. _Maigre soups_ are those without meat, such as those used

in Lent.

=maintien le droit= (_mâ_N _tēâ_N _le drwä´_), maintain the right.

=maison d’arrêt= (_mā zô_N _dȧ ret´_), house of custody; prison.

=maison de campagne= (_mā zô_N _de kä_N _pȧn´y_), a country house.

=maison de force= (_mā zô_N _d fôrs´_), house of correction; bridewell.

=maison de santé= (_mā zô_N _d sä_N _tā´_), lunatic asylum.

=maison de ville= (_mā zô_N _d vēl´_), a town hall.

=maitre des basses œuvres= (_me´tre dā bäs zövr´_), a nightman.

=maitre des hautes œuvres= (_me´tre dā ōt zövr´_), an executioner; a

hangman.

=maitre d’hôtel= (_me´tre dō tel´_), a house steward.

=maitre d’hôtel but´ter= (_mā´tr dō-tel´_).--Butter mixed with parsley,

lemon juice, salt, and nutmeg--cold _maitre d’hôtel sauce_.

=maitresse= (_me tres´_), mistress.

=malade= (_mȧ lȧd´_), sick.

=maladie du pays= (_mȧ lȧ dē´ dü pā ē´_), homesickness.

=maladresse= (_mȧ lȧ dres´_), want of tact, awkwardness.

=manchons de veau à la Gérard= (_mä_N-_shô_N´ _de vō ä lä zhā-rär´_).--A

dish of slices of veal rolled and stuffed.

=manège= (_mȧ nezh´_), the art of horsemanship.

=mal à propos= (_mȧ lȧ prô pō´_), ill-timed.

=mal de dents= (_mȧl de dä_N´), toothache.

=mal de mer= (_mȧl de mer´_), seasickness.

=mal de tête= (_mȧl de tet´_), headache.

=mal entendre= (_mȧ lä_N _tä_ N_dr´_), a misunderstanding; a mistake.

=malgré nous= (_mȧl grā nōō´_), in spite of us.

=malheur ne vient jamais seul= (_mȧ lör´ ne vēâ_N _zhȧ me söl´_),

misfortunes never come singly.

=maraschino= (_mä-rä-skē´nō_).--A cherry cordial made in Dalmatia from a

sour cherry called _marasca_; hence, a similar liqueur prepared

elsewhere.

=marasquin= (_mä-rä-ska_N´).--French for maraschino.

=marchand de vin= (_mär-shä_N´ _de va_N´).--Stewed with shallots,

espagnole, and claret wine--said especially of kidneys.

=march´pane=.--A cake of pounded almonds or pistachio nuts and sugar.

=mardi gras= (_mȧr dē grä´_), Shrove Tuesday.

=mariage de conscience= (_mȧ rēȧzh de kô_N _sēä_N_s´_), a private

marriage.

=mariage de convenance= (_mȧ rēȧzh de kô_N _vnä_N_s´_), a marriage of

convenience; or from interested motives.

=marsala= (_mär’sälä-lä_).--A class of white Sicilian wines, of which

the best kinds resemble Madeira, but are lighter.

=matinée= (_mȧ tē nā´_), a reception, or a musical or dramatic

entertainment, held in the daytime.

=mauvaise honte= (_mô vez ô_N_t´_), false modesty.

=mauvais goût= (_mô ve gōō´_), false taste.

=mauvaise sujet= (_mô ve sü zhe´_), a worthless fellow.

=mauvais quart d’heure= (_mô ve kȧr dōr´_), a bad quarter of an hour; an

uncomfortable time; a disagreeable experience.

=mauvais ton= (_mô ve tô_N´), vulgarity.

=mayonnaise sauce= (_mā-yō-nāz´_).--A sauce of egg yolk and oil worked

together, less properly with vinegar.

=médecin, guéris-toi-toi-même= (_mād sâ_N´, _gā rē twȧtwȧ mem´_),

physician, heal thyself.

=mélange= (_mā lä_ N_zh_), a mixture.--A light entertainment of a mixed

character.

=mêlée= (_me lā´_), a disorderly fight.

=ménage= (_mā nȧzh´_), household.

=menu= (_me nü´_), bill of fare.

=meringue= (_mā-ra_N_g´_).--Icing of white of egg and sugar thoroughly

beaten together, sometimes with starch added. Pure meringues are called

_baisers_ (_bā-zā´_) or Spanish foam.

=meringue glacée= (_glä-sā´_).--A glazed meringue.

=merluche= (_mâr-lüsh´_).--The haddock.

=mesalliance= (_mā zȧ lēä_N_z´_), marriage with one of lower station.

=meunière= (_me-nyâr´_).--With brown butter, lemon juice, and parsley.

=mirabelles= (_mē-rä-bel´_).--Plums of a certain superior variety.

=mir ist alles einerlei= (Ger.), (_Mēr´ ist ä´les ī ner lī´_), it’s all

the same to me.

=mise-en-scène= (_mē zä_N _sen´_), the staging of a play.

=mon ami= (_mô nȧ mē´_), my friend.

=mon cher= (_mô_N _sher´_), my dear (fellow).

=monde chic= (_mô_N_d shēk´_), world of taste; fashionable people.

=monsieur= (_me sēö´_), sir, master, gentleman.

=morue= (_mō-rü´_).--Codfish.

=mot de passe= (_mō d päs´_), the watchword.

=mot du guet= (_mō dü ge´_), a watchword.

=mot pour rire= (_mō pōōr rēr´_), a witty saying; a joke.

=mots d’usage= (_mō dü zȧzh´_), words in common use.

=moules= (_mool_).--Mussels.

=moules à la bordelaise= (_ä lä bôr-de-lāz´_).--Mussels in forcemeat.

=mousseline de laine= (_mōōs lēn de len´_), a thin woolen material.

=mousseron= (_moo-srô_N´).--Mushroom (the edible kind).

=mouton= (_moo-tō_N´).--Mutton.

=mulled= (_muld_).--Properly, heated and spiced; but often used to mean,

made mild by sugar (acid wines), or by dilution (alcoholized wine).

=mul´ligatawny=, or =mul´ligatunny=.--A spiced or curried soup of hashed

chicken and rice.

=muraglia bianca, carta di matto= (It.) (_mōō rä´lyä byäng´kä, kär´tä dē

māt´tō_), a white wall is the fool’s paper.

=N=

=naïve= (_nȧ ēv´_), having unaffected simplicity.

=naïveté´= (_nȧ ēv tā´_), native simplicity.

=Na´ples biscuit=.--Lady fingers.

=Na´ples ice, Na´ples ice cream=.--Same as Neapolitan ice; Neapolitan

ice cream.

=Neapol´itan ice, Neapol´itan ice cream=.--Ice or ice cream prepared in

layers, especially when colored, as in white, red and yellow.

=Neapol´itan sauce=.--Espagnole flavored with grated horseradish, and a

sweet and savory wine fumet.

=nec´tarine=.--A smooth skinned variety of peach. The _Spanish

nectarine_ is a plum-like West Indian fruit, which is made into a sweet

conserve.

=née= (_nā´_), born.

=négligé= (_nā glē zhā´_), a morning dress.

=nesselrode pudding= (_nes´sel-rō-de_).--Iced or frozen

chestnut-and-fruit pudding.

=neufchâtel cheese= (_nûf-shä-tel´_).--A cheese made by thickening cream

by heat and pressing it in a small mold.

=neue Besen kehren gut= (Ger.),-(_nôi e bā´zen kā ren gōōt´_), a new

broom sweeps clean.

=ni l’un ni l’autre= (_nē lö_N´ _nē lōtr´_), neither the one nor the

other.

=n’importe= (_nâ_N _pôrt´_), it is of no consequence.

=nivernaise= (_nē-vâr-nāz´_).--A ragoût-like dish of carrots stewed in

consommé.

=noblesse oblige= (_nô ble sô blēzh´_), nobility imposes obligations;

much is expected from persons of good position.

=nom de guerre= (_nô_N _de ger´_), a war-name, an assumed name, a

pseudonym.

=nom de plume= (_nô_N _de plüm´_), an assumed title.

=nonchalance= (_nô_N _shȧ lä_N_s´_), coolness; easy indifference.

=non mi ricordo= (It.), (_nōn mē rē kôr´dō_), I do not remember.

=non obstant clameur de haro= (_nōn ôp stä_N _klȧ mör´ de ȧ rō´_),

despite the hue and cry.

=non ogni fiore fa buon odore= (It.), (_nōn ō nyē fyō´rā fȧ bwô nō

dō´rā_), it is not every flower that smells sweet.

=nonpareil= (_nô_N _pȧ re´y_), unequaled.

=non vender la pelle dell ´orse prima di pigliarlo= (It.), (_nōn vān dār

lä pel lā dāl lōr´ sā prē mä dē pē lyär´lō´_), don’t sell the bearskin

before you have caught the bear.

=Noth kennt kein Gebot= (Ger.), (_nōt´ kent kīn ge bōt´_), necessity

knows no law.

=Notre Dame= (_nô tre dȧm_), Our Lady, the Virgin Mary.

=n’oubliez pas= (_nōō blēā pä´_), do not forget.

=nougat= (_noo-gä´_).--A mixture of almonds, pistachios, filberts, or

the like, and honey or sugar baked together.

=nouilles= (_noo´y_).--Noodles.

=nous verrons= (_nōō ve rô_N´), we shall see.

=nouvelles= (_nōō vel´_), news.

=nouvellette= (_nōō ve let´_), a short tale or novel.

=nuance= (_nü ä_N_s´_), shade; gradation; tint.

=nul bien sans peine= (_nül bēâ_N´ _sä_N _pen´_), no pains, no gains.

=nulla nuova, buona nuova= (It.), (_nōōl lä nwô vä, bwô´-nä nwô´vä_), no

news is good news.

=O=

=octroi= (_ôk trwä´_), a tax on articles (for sale) entering a town.

=oeil de bœuf= (_ö´ēd böf´_), a bull’s-eye.

=œufs= (_ûf_).--Eggs.

=œufs à la farce= (_ûf ä lä färs_).--Hard boiled eggs with stewed

sorrel.

=œufs à la tripe= (_ä lä trēp_).--Hard boiled eggs with onion sauce.

=œufs broullés=.--Scrambled eggs.

=ognon= (_ō-nyô_N´).--Onion.

=ognon d’Egypte= (_dā-zhēpt´_).--The rocambole, a mild, sweet onion.

=o’kra=.--A plant, the long green, mucilaginous pods of which are used

in soups, stews, etc.

=olla= (_ōl´lä_).--Ragoût.

=olla podrida= (It.), (_ōl´lä pō drē´dä_), a heterogeneous mixture.

=omelette au thon= (_ōm-let´ ō tô_N´).--Omelet with tunny, a kind of

fish.

=omelette aux confitures= (_ō kô_N-_fē-tür´_).--An omelet served with

fruit jelly. Jams do not go well with omelets.

=on connait l’ami au besoin= (_ô_N _kô ne lȧ mē´ ō be zwâ_N´), a friend

is known in time of need.

=on dit= (_ô_N _dē´_), they say.

=oreilles= (_ō-rā´y_).--Ears; as, _oreilles de veau_ (_de vō_), calf’s

ears.

=orgeade= (_ôr-zhäd´_).--Milk of almonds, made by stirring sirup of

almonds in water; also, orgeat.

=orgeat= (_ôr-zhä´_).--Sirup of almonds; also, orgeade.

=Or´leans sauce=.--A mince of carrots, anchovies, hard-boiled eggs, and

gherkins, with peppersauce.

=oro e che oro vale= (It.), (_ō´rō e kā ō´rō vä´lā_), that is gold which

is worth gold; all is not gold that glitters.

=oublier je ne puis= (_ōō blēā´zhe n pwē´_), I can never forget.

=oui-dire= (_wē dēr´_), hearsay.

=outrance= (_ōō trä_N_s´_), excess; extremity.

=outre= (_ōōtr´_), eccentric.

=ouvrage= (_ōō vrȧzh_), work.

=ouvrage de longue haleine= (_ōō vrȧzh de lô_N_g ȧ len´_), a long-winded

business.

=ouvrier= (_ōō vrē ā´_), a workman, an artisan.

=P=

=pabrica= (_pä´brē-kä_).--Paprika.

=padrone= (It.), (_pä drō´nä_), master; employer; landlord.

=pain= (_pa_N).--Bread.

=panais= (_pä-nā´_).--Parsnips.

=panée= (_pä-nā´_).--Bread-crumbed (over egg yolk, sauce, butter, or

fat) previous to frying.

=panier= (_pä-nyâ´_).--A basket, as that for holding a wine bottle.

Also, an entrée panée.

=pannequets= (_pän-kā´_).--French pancakes.

=papeterie= (_pȧ pe trē´_), a case with writing materials.

=paprika= (_pä´prē-kä_).--A mild kind of red-pepper condiment obtained

from _Capsicum annum_.

=par accord= (_pȧ rȧ kôr´_), by agreement.

=par avance= (_pȧ rȧ vä_N_s´_), in advance.

=par ci, par là= (_pȧr sē´ pȧr lȧ´_), here and there.

=par excellence= (_pȧ rek se lä_N_s´_), preëminently.

=par exemple= (_pȧ rāg zä_N_pl´_), for instance.

=parfaitement bien= (_pȧr fet mä_N _bēâ_N´), perfectly well.

=Pari´sian loaves=.--Finger cakes ornamented with strips of currant

jelly, green-gage jam, or the like.

=Pari´sian sauce=.--Allemande flavored with truffles and tinted.

=pas´caline=.--White mushroom sauce.

=parole d’honneur= (_pȧ rôl dô nör´_), word of honor.

=partout= (_pȧr tōō´_), everywhere.

=parvenu= (_pȧr ve nü´_), a person of low origin who has risen; upstart.

=pas à pas= (_pä zȧ pä´_), step by step.

=passe= (_päs_), worn out; out of style.

=passe-partout= (_päs pȧr tōō´_), a master key.

=pasticcio= (It.), (_päs tēch´ chyō_), patchwork.

=pâté= (_pä-tā´_).--A pasty.

=pâté aux choux= (_pä-tā´ ō shoo´_).--Cream-cake paste, which resembles

a cabbage head when baked.

=pâté de foie gras= (_pä-tā´ de fwä grä´_), a pie made in Strasburg from

the livers of geese.

=pâté mollette= (_pä-tā´ mō-let´_).--A Mecca cake.

=pâtés= (_pä-tā´_).--Pasties.

=pâtés chauds= (_shö_).--Hot pasties.

=pâtés de petit four= (_de pe-tē´foor_).--Small pasties--literally,

pasties of the little oven.

=pâtés froids= (_frwä_).--Cold pasties.

=patois= (_pȧ twä´_), a dialect.

=pays latin= (_pā ē lȧ tâ_N´), the Latin territory, district, region;

the students of the Pays Latin, that is, of the University.

=peine forte et dure= (_pen fôr tā dür´_), very severe punishment; a

kind of judicial torture.

=penchant= (_pä_N _shä_N´),--inclination; liking.

=pensée= (_pä_N _sā´_), a thought expressed in terse, vigorous language.

=per= (It.), (_pār_), for, through, by.

=per cantante= (It.), (_pār kän tän´tā_), for cash.

=per contra= (It.), (_pār kōn´trä_), on the contrary.

=père de famille= (_per de fȧ mē´y_), the father of the family.

=perdreux= (_pâr-drû´_).--Young partridges.

=perdrix= (_pâr-drē´_).--A partridge.

=perdu= (_per dü´_), lost.

=per mese= (It.), (_pār mā´ sā_), by the month.

=per piu strade si va a Roma= (It.), (_pār pyōō strä´dā sē vä ä rō´mä_),

there are many roads to Rome.

=persiflage= (_per sē flȧzh_), chaff; banter.

=persillade of fish= (_pâr-sē-läd´_).--Fish with parsley.

=personnel= (_per sô nel´_), the staff of an establishment.

=petit= (_pe tē´_), small.

=petit coup= (_pe tē kōō´_), a small mask; a domino.

=petit rôti= (_pe-tē´ rō-tē´_).--A roast fowl.

=petit salé= (_sä lā´_).--Pickled pork in small pieces.

=petites affiches= (_pe tēt zȧ fēsh´_), advertisements.

=petit maître= (_pe tē metr´_), a little master; a fop.

=petits choux=.--Same as choux pâtissière.

=petits pois= (_pe-tē´ pwä_). Peas.

=peu-à-peu= (_pö ȧ pö´_), little by little; by degrees.

=peu de chose= (_pö d shōz´_), a trifle.

=pezzo= (It.), (_ped´zō_), piece; piece of money; a coin.

=piccolo= (It.), (_pēk´kō lō_), small.

=pièce de résistance= (_pē es de rā zēs tä_N_s´_), the principal dish.

=pied à terre= (_pēā tȧ ter´_), a temporary lodging.

=pied poudreux= (_pē ā pōō drö´_), a vagabond.

=pigeonnaux= (_pē-zhō-nō´_).--Squabs.

=pigeons innocents= (_pē-zhô_N´ _ē-nō-sä_N´).--Squabs.

=pigliar due colombi a una fava= (It.), (_pē lyȧr dōō ā kō lōm´bē ä ōō

nä fä´vä_), to catch two pigeons with one bean; to kill two birds with

one stone.

=pilau= (_pi-law´_), or =pillau=.--An oriental dish of rice stewed with

mutton, lamb, or fowl, almonds, raisins, and saffron and other spices.

=pimen´to=.--Allspice, or Jamaica pepper.

=pimo´la=.--An olive stuffed with sweet peppers.

=pioupiou= (_pē ōō pē ōō´_), a private soldier; a French “Tommy Atkins.”

=piquant= (_pē-kä_N´), pointed, pungent.

=piquante sauce= (_pē-kä_N_t´_).--Espagnole with pickles added and

flavored with shallots.

=pis aller= (_pē zȧ lā´_), the worst or last shift.

=plombière= (_plô_N-_byâr´_).--A kind of frozen fruit pudding.

=poché= (_pō-shā´_).--Poached.

=poco à poco= (It.), (_pô´kō ä pô´kō_), little by little; by degrees.

=point d’appui= (_pwâ_N _dȧ pwē´_), prop; point of support.

=poisson= (_pwä-sô_N´).--Fish.

=poivrade= (_pwä-vräd´_).--Peppersauce.

=polen´ta=.--Porridge.

=polonaise cakes= (_pō-lō-nāz´_).--A kind of tart made of puff paste

with jelly at the corners.

=pomme= (_pum_).--Apple.

=pomme d´api= (_pum dä-pē´_).--Small rosy apple.

=pomme de terre= (_de târ_).--Common Irish potato.

=pompa´no.=--A highly esteemed marine food fish.

=porte-chaise= (_porte shez´_), a sedan.

=poste restante= (_pôs tres tä_N_t´_), to remain until called for;

applied to letters in a post office, general delivery.

=potage= (_pō-täzh´_).--Soup; pottage; broth.

=potage a la Camerani= (_ä lä kä-mā-rä´nē_).--A rich kind of

chicken-liver soup.

=potage croute au pot= (_kroöt ō pō_).--Plain broth with vegetables and

crusts browned in gravy.

=pot pourri= (_pō poo-rē´_).--A ragoût of various meats and vegetables

cooked together.

=pour acquit= (_pōō rȧ kē´_), paid; settled; the usual form of receipt.

=pour faire rire= (_pōōr fer rēr´_), to excite laughter.

=pour faire visite= (_pōōr fer vē zēt´_) to pay a visit.

=pour passer le temps= (_pōōr pä sā l tä_N´), to while away the time.

=pour prendre congé= (_pōōr prä_N_dre kô_N _zhā´_), to take leave.

Usually abbreviated to _P. P. C._

=précis= (_prā sē´_), a summary; an epitome.

=prendre la clef des champs= (_prä_N _dre lȧ klā dā shä_N´), to take the

key of the fields; to take French leave.

=prendre la lune avec les dents= (_prä_N _dre lȧ lü´ nȧ vek lā dä_N´),

to seize the moon in one’s teeth; to aim at impossibilities.

=presto maturo, presto marcio= (It.) (_pres tō ma tōō´rō, pres tō

mär´chyō_), soon ripe, soon rotten.

=prêt d´accomplir= (_pre dȧ kô_N _plēr´_), ready to accomplish.

=prêt pour mon pays= (_pre pōōr mô_N _pā ē´_), ready for my country.

=preux chevalier= (_prö shvȧ lēā´_), a brave knight.

=prima donna= (_prē mä dôn´nä_), leading lady singer in opera.

=printanière= (_pra_N-_tä-nyâr´_).--A dish cooked à la printanière. See

_à la printanière_. Printanière soup is the same as jardinière soup,

essentially.

=procès verbal= (_prô se ver bȧl´_), a detailed statement.

=profiterolles= (_prō-fē-trōl´_).--Sweet entremets, a kind of cake

filled with custard.

=propriétaire= (_prô prēā ter´_), a proprietor.

=protégé= (_prô tā zhā´_), one protected by another.

=pumpernickel= (_poom´per-nik´l_).--Black bread made in Westphalia of

unbolted rye. It is of an acid taste.

=purée= (_pü-rā´_).--A pulpy maceration of meat, vegetables, fruit, or

the like, passed through a sieve.

=quartier= (_kär-tyā´_).--Quarter; especially forequarter.

=quasi de veau= (_kä-zē´de vō_).--The thick end of a loin of veal.

=Q=

=quelque chose= (_kel ke shōz´_), something; a trifle.

=quenelle= (_ke-nel´_).--A kind of delicate forcemeat ball or dumpling.

=qui a bu boira= (_kē ȧ bü´ bwä rȧ´_), the tippler will go on tippling;

it is hard to break off bad habits.

=quien poco sabe, presto lo reza= (Sp.), (_kyān pō kō sä´vā, prēs tō lō

rā´thä_), he who knows little soon tells it.

=quien sabe?= (Sp.), (_kyān sä´vā_), who knows?

=qu´il soit comme il est désiré= (_kēl swȧ´ kô mē le dā zē rā´_), let it

be as desired.

=qui m´aime aime mon chien= (_kē mem´ em mô_N _shēâ_N´), love me, love

my dog.

=qui n’a santé, n’a rien= (_kē nȧ sä_N _tā´, nȧ rē â_N´), he who has not

health, has nothing.

=qui va là?= (_kē vȧ lȧ´_), who goes there?

=qui vive= (_kē vēv´_), on the alert.

=R=

=raconteur= (_rȧ kô_N _tör´_), a relater; a teller.

=radis= (_rä-dē´_).--Radish.

=ragout= (_rä-goo´_).--A rich compound consisting of quenelles,

mushrooms, truffles, etc., mixed with a rich sauce, and used to garnish

rich dishes; also, a dish garnished with this.

=raison d´état= (_rā zô_N _dā tȧ´_), a state reason.

=raison d´être= (_rā zô_N _detr´_), the reason for a thing´s existence.

=ramequin= (_ram´ē-kin_; French pron. _rä-me-ka_N´).--A pastry

consisting of a preparation of cheese inclosed in or mixed with puff

paste, and baked or browned. Cheese straws are thin ramequins of cheese

mixed with puff paste.

=rapprochement= (_rȧ prôsh mä_N´), the act of bringing together,

reconciliation.

=ratafia= (_rä-tä-fē-ä´_).--(a) Noyau, curacao, or other liqueur

containing kernels of fruit, as of peaches, cherries, etc. (_b_) A

small macaroon made mainly of bitter almonds.

=réchauffé= (_rā-shō-fā´_), or =réchauffée=.--Warmed or heated over a

second time.

=recherche= (_re shersh´_), elegant; attractive.

=reçu= (_re sü´_), received; receipt.

=recueil choisi= (_re kö y shwȧzē´_), a choice collection.

=rédacteur= (=en chef=), (_rā dȧk tö rä_N _shef_), editor (of a

newspaper).

=régime= (_rā zhēm´_), government; mode of living.

=relevés= (_rā-l´-vā´_).--Same as removes.

=rémoulade= (_rā-moo-läd´_).--A purée of anchovies, capers, parsley,

shallots, and hard-boiled eggs, dressed with spices, oil, and vinegar.

=rémoulade à la provençale= (_ä lä prō-vä_N-_säl´_).--Rémoulade not

sieved and with more oil.

=remove=.--A dish removed from the table to make room for another;

applied generally to the roasts, joints, turkeys, fillets, etc., which

follow the soup and fish at an ordinary dinner of several courses.

=renaissance= (_re ne sä_N_s´_), regeneration, revival.

=rendezvous= (_rä_N _dā vōō´_), a place of meeting.

=rentes= (_rä_N_t_), the funds; government stocks.

=répondez s’il vous plaît= (_R. S. V. P._) (_rā pô_N _dā sēl vōō ple´_),

reply if you please.

=répondre en normand= (_rä pô_N _drä_N _nôr mä_N´), to answer in Norman;

to speak evasively.

=restaurateur= (_res tô rȧ tör´_), one who provides.

=résumé= (_rā zü mā´_), a summing up.

=rete nuova non piglia uccello vecchio= (It.), (_rā tā nwô´vä nōn pē lyä

ōōch chel´lō vek´kyō_), a new net won’t catch an old bird.

=revenons à nos moutons= (_rev nô_N _zȧ nō mōō tô_N´), let us return to

our sheep; let us come back to our subject.

=rien n’est beau que le vrai= (_rēâ_N _ne bō´ ke l vrā´_), there is

nothing beautiful but truth.

=rira bien qui rira le dernier= (_rē rȧ bēâ_N´ _kē rē rȧ l der nēä´_),

he laughs well who laughs last.

=rire entre cuir et chair, rire sous cape= (_rē rä_N _tre kwē´ rā sher´,

rēr sōō kȧp´_), to laugh in one’s sleeve.

=ris de veau= (_rē de vō_).--The sweetbread; pancreas.

=rissole= (_rē-sōl´_).--A kind of pastry made of minced and spiced meat

or vegetables, or fruit, wrapped in paste, and fried in fat--originally

one containing rice as an ingredient.

=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 shä_N _br´_), a dressing-gown; a morning

gown.

=robe de nuit= (_rôb de nwē´_), a night-dress.

=rognons= (_rō-nyô_N´).--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.

=roue= (_rōō_), a debauchee.

=rouge= (_rōōzh_), red coloring for the skin.

=roulette= (_roo-let´_).--A dish consisting of a slice of meat spread

with stuffing, rolled, and stewed or braised.

=roux= (_roo_).--Browned by frying in butter or other grease.

=roux blanc= (_blä_N).--Starch or flour fried in fat so as to be hardly

colored.

=roux brun= (_brü_N´).--Fried a dark brown.

=ruse de guerre= (_rüz de ger´_), a military stratagem.

=Rus´sian sauce=.--A velouté with egg yolks and strong herbs.

=Rus´sian soup=.--A gravy soup of veal, fowl, etc., with souchets of

salmon, eel, perch, mullet, quenelles of whiting, lobster coral, and

mushroom purée.

=S=

=salade russe= (_sä-läd´rüs_).--A dish of chicken meat, ham, veal, etc.,

sliced, arranged separately and served with truffles, and tartar sauce,

or caviare and sardelles, etc.

=salle= (_sȧl_), a hall.

=salle à manger= (_sȧ lȧ mä_N _zhā_), dining room.

=Sal´ly Lunn=.--An English tea cake.

=salmagun´dy=.--A salad of cold chicken, veal, eggs, beets, anchovies,

etc., finely minced and spiced.

=salmis= (_säl-mē´_).--A ragoût of roast game or fowl in rich gravy or

sauce.

=sal´picon= (French pron. _säl-pē-kô_N´).--A ragoût or rich compound of

chopped meat or fish and vegetables with savory sauce, used as a

separate dish, as a garnish, to stuff meats, etc.

=sanan couchilladas, mas no malas palabras= (Sp.), (_sä´nän kōō chē

lā´thäs, mäs nō mä läs pä lä´vräs_), wounds from a knife will heal, but

not those from an evil tongue.

=sang-froid= (_sä_N _frwä´_), coolness; self-possession.

=sans-culottes= (_sä_N _kü lôt´_), without breeches; a term applied to

the rabble of the French revolution.

=sans façon= (_sä_N _fȧ sô_N´), without form or trouble.

=sans pareil= (_sä_N _pȧ re´y_), without equal.

=sans peine= (_sä_N _pen´_), without difficulty.

=sans peur et sans reproche= (_sä_N _pör´ ā sä_N _re prôsh´_), fearless

and stainless.

=sans rime et sans raison= (_sä_N _rēm´ ā sä_N _rā zô_N´), without rhyme

or reason.

=sans souci= (_sä_N _sōō sē´_), free from care.

=sauce beurrée à l’Anglaise= (_bû-rā ä lä_N-_glāz´_).--Butter sauce.

=sauce blanche= (_blä_N_sh_).--Butter sauce.

=sauce Colbert= (_kōl-bâr_).--Brown sauce with meat glace, lemon juice,

parsley, and butter stirred in.

=saucé de gourmets= (_de goor-mā´_).--A coulis with a purée of tomatoes

and crayfish butter.

=sauce en tortue= (_ä_N _tôr-tü´_).--Espagnole sauce, a kind of sauce

used for calf’s head.

=sauce Italienne rousse= (_ē-tä-lyen´ roos_).--A sauce of espagnole,

varied and flavored with shallots, mushrooms, and olive oil.

=sauce piquante= (_pē-kä_N_t´_).--An acid or sour sauce.

=sauce Robert= (French pron. _sōs rō-bâr´_).--A full-flavored espagnole

sauce, strongly flavored with onions, mustard, and zested with lemon

juice or vinegar.

=sauce rousse= (_roos_).--Brown sauce.

=saumon= (_sō-mô_N´).--Salmon.

=sauté= (_sō-tā´_).--Lightly and quickly fried in little grease.

=sauve qui peut= (_sōv kē pö´_), save yourself.

=savant= (_sȧ vä_N´), a learned man.

=savoir= (_sȧ vwȧr´_), knowledge.

=savoir faire= (_sȧ vwȧr fer´_), tact.

=savoir vivre= (_sȧ vwȧr vēvr´_), good breeding.

=savon= (_sȧ vô_N´), soap.

=savoy´ cakes.=--Lady fingers or other fancy cakes of sponge-cake paste.

=scones= (_skōnz_).--Scotch cakes of oatmeal or flour.

=scrutin d’arrondissement= (_skrü tâ_N´ _dȧ rô_N _dēs mä_N´), municipal

ballot.

=scrutin de liste= (_skrü tâ_N _d lēst´_), voting by ballot; the voting

for the departmental representatives.

=sdegno d’amante poco dura= (It.), (_zdā nyō dä män´tā pô kō dōō´rä_), a

lover’s anger is short-lived.

=séance= (_sā ä_N_s´_), a sitting.

=selle= (_sel_).--Saddle.

=selon les règles= (_se lô_N _lā regl´_), according to rule.

=sempre il mal non vien per nuocere= (It.), (_sem´prā ēl mäl´ nōn vyān´

pār nwô chā rā_), misfortune is not always an evil.

=se non e vero e ben trovato= (It.), (_sā nōn e vā´rō e bān trō vä´tō_),

if it is not true, it is cleverly invented.

=siècle= (_sē ekl´_), an age.

=siècle d´or= (_sē ekl dôr´_), the golden age (of Louis XIV).

=siècles des ténèbres= (_sē ekle dā tā nebr´_), the dark ages.

=Sie sehen gut aus= (Ger.), (_zē zā en gōōt´ ows_), you look well.

=sobriquet= (_sô brē ke´_), a nickname.

=soi-disant= (_swȧ dē zä_N´), self-styled; would-be; pretended.

=soirée= (_swȧ rā´_), an evening party.

=soubise sauce= (_soo-bēz´_).--A purée of white onions or souchie.

=soubrette= (_sōō bret´_), on the stage a servant girl who acts in

comedies the part of an intrigante.

=souchet= (_soo-shā´_), or =souchie= (_sōō-shē´_).--A stew of fish in a

soup-like savory broth.

=soufflé= (_soo-flā´_).--A dish consisting of batter of starch or flour,

eggs, milk or cream, and butter, beaten light and baked and served hot

while light and spongy. Soufflés may be variously flavored, as with

ginger, vanilla, chocolate, etc.

=souffler le chaud et le froid= (_sōō fla l shō´ ā l frwä´_), to blow

hot and cold.

=spaghetti= (_spä-get´tē_).--Hollow tubes of dried Italian paste, in

size between macaroni and vermicelli.

=Span´ish cream.=--Gelatine pudding containing custard, gelatine, and

beaten white of eggs, set in a mold.

=Span´ish puffs.=--Maringues.

=spirituel= (_spē rē tü el´_), possessing wit, witty.

=Sturm und Drang= (Ger.), (_shtoorm oont dräng´_), storm and stress.

=suprême sauce= (_su-prām_).--Velouté flavored with mushrooms and

consommé of fowls.

=T=

=tableau vivant= (_tȧ blō vē vä_N´), the representation of a picture by

persons grouped together, silent and motionless.

=table d’hôte= (_tȧble dōt´_), table according to the hostess.

=tâche sans tache= (_tȧsh sä_N _tȧsh´_), a work without a stain.

=taille= (_tä´y_), form; stature; shape.

=tapis= (_tȧ pē´_), the carpet.

=tar´tare sauce=.--Mayonnaise sauce with vinegar and chopped green

herbs, pickles, and capers.

=tel maître, tel valet= (_tel metr´, tel vȧ le´_), like master, like

man.

=tendresse= (_tä_N _dres´_), passion; affection.

=terra cotta= (It.), (_ter´rä kôt´tä_), baked earth.

=tête= (_tāt_).--Head.

=tête-à-tête= (_te tȧ tet´_), a conversation between two parties.

=tiens à la vérité= (_tēâ_N _zȧ lȧ vä rē tā´_), maintain the truth.

=tiens ta foi= (_tēâ_N _tȧ fwä´_), keep thy faith.

=timbale= (French pron. _ta_N-_bäl´_).--A drum-like case of macaroni or

rice filled with some composition, as with forcemeat or ragoût.

=timbre-poste= (_tâ_N _bre pôst´_), postage stamp.

=toujours perdrix= (_tōō zhōōr per drē´_), always partridges; the same

thing over and over again.

=toujours prêt= (_tōō zhōōr pre´_), always ready.

=tour de force= (_tōōr de fôrs´_), a feat of strength or skill.

=tour d’expression= (_tōōr dek spre sēô_N´), an idiom.

=tourner casaque= (_tōōr nā kȧ zȧk´_), to turn one’s coat; to change

sides.

=tout-à-fait= (_tōō tȧ fe´_), wholly, entirely.

=tout-à-l’heure= (_tōō tȧ lör´_), instantly.

=tout au contraire= (_tōō tō kô_N _trer´_), on the contrary.

=tout-à-vous= (_tōō tȧ vōō´_), entirely yours.

=tout bien ou rien= (_tōō bēâ_N´ _ōō rēâ_N´), all or nothing.

=tout-de-suite= (_tōō d swēt´_), immediately.

=tout ensemble= (_tōō tä_N _sä_N_bl´_), the whole.

=tout le monde est sage après coup= (_tōō l mô_N _de sazh ȧ pre kōō´_),

everybody is wise after the event.

=traduttori, traditori= (It.), (_trä dōōt tō´rē, trä dē tō´rē_),

translators are traitors.

=trottoir= (_trô twȧr´_), sidewalk.

=trousseau= (_trōō sō´_), wedding outfit.

=truffes= (_trüf_).--Truffles.

=truf´fle=.--A kind of edible mushroom that grows underground.

=truite= (_trwet_).--Trout.

=Turk´ish cof´fee=.--Café au Turc.

=tutte le strade conducono a Roma= (It.), (_tōōt´tā lā strä´dā kōn

dōō´kō nō ä rō mä_), all roads lead to Rome.

=tutti-frutti= (_toot´tē-froot´tē_).--A confection consisting of

preserved fruits of various kinds.

=U=

=Uebung macht den Meister= (Ger.), (_ü´boong mäkt den mīs´ter_),

practice makes perfect.

=un bienfait n’est jamais perdu= (_ö_N _bēâ_N _fe´ ne zhȧ me per dü´_),

a kindness is never lost.

=un sot à triple étage= (_ö_N _sō´ ȧ trē plā tȧzh´_), a consummate fool.

=un “tiens” vaut mieux que deux “tu l’auras,”= (_ō_N _tēâ_N _vō mēö´ ke

dö tü lō rȧ´_), one “take it” is worth two “you shall have it”; a bird

in the hand is worth two in the bush.

=V=

=valen´cia rice=.--Rice boiled till the grains are soft and then mixed

with oil and tomatoes.

=valet de chambre= (_vȧ le d shä_N _br´_), an attendant.

=vaurien= (_vō rēâ_N´), a worthless fellow.

=veau= (_vō_).--Veal.

=vedi Napoli e poi muori= (It.), (_vā dē nä´pō lē ā pôē mwô´rē_), see

Naples and then die.

=vérité sans peur= (_vā rē tā´ sä_N _pör´_), truth without fear.

=vers de société= (_ver de sô sē ā tā´_), society verses; poetry dealing

lightly with trifling subjects.

=verve= (_verv_), animation; spirit.

=Viele Hände machen bald ein End= (Ger.), (_fē le hent´-mäken bält īn

ent´_), many hands make quick work.

=vieux garçon= (_vē ö gȧr sô_N´), old bachelor.

=vigueur de dessus= (_vē gör´ de de sü´_), strength from on high.

=vin= (_va_N).--Wine.

=vinaigre= (_vē-nā´gr´_).--Vinegar. _Vinaigre a l’estragon (ä lās

trä-gô_N´) is vinegar flavored with tarragon.

=vinaigrette= of (_vē-nā-gret´_).--A sauce made sour by acid wine or

vinegar.

=vino dentro, senno furore= (It.) (_vē´nō den´trō, sān´no fōō rō´rā_),

when the wine is in, the wit is out.

=vin ordinaire= (_va_N _ôr-dē-nâr´_).--Ordinary table wine; claret.

=virtuoso= (It.), (_vēr twō´ sō_), one skilled in matters of taste or

art.

=vis à vis= (_vē zȧ vē_), face to face.

=vivat= (_vē vȧt´_), a shout of “long live.”

=vive la bagatelle= (_vēv lȧ bȧ gȧ tel´_), success to trifles.

=vive la république= (_vēv lȧ rā pü plēk´_), long live the republic.

=vive l’empereur= (_vēv lä_N _prör´_), long live the emperor.

=vive le roi= (_vēv le rwä´_), long live the king.

=voilà= (_vwȧ lȧ´_), see there; there is, there are.

=voilà tout= (_vwȧ lȧ tōō´_), that is all.

=voilà une autre chose= (_vwȧ lȧ ü nō tre shōz´_), that is quite another

thing.

=voiture= (_vwȧ tür´_), a carriage.

=volaille= (_vō-lā´y_).--Poultry.

=vol-au-vent= (_vō-lō-vä_N´). A light puff-paste case baked and then

filled with a ragoût, fricassée, or the like.

=W=

=wagon-lits= (_vȧ gô lē_), sleeping cars.

=Was fehlt Ihnen?= (Ger.), (_väs fālt´ ē nen_), what is the matter with

you?

=Wie die Arbeit, so der Lohn= (Ger.), (_vē dē är´bīt, zō der lōn´_), as

the labor, so the reward.

=Welsh rare bit=, or =rab´bit=.--A dish consisting essentially of

toasted bread on which is served toasted or melted cheese. The cheese is

variously prepared, as with the admixture of ale, or other flavoring

material.

=white sauce.=--Same as velouté, or similar sauce.

=wiener schnitzel= (_vē´ner shnits´el_).--A cut of veal from the leg,

fried in batter, and seasoned with paprika, etc., after a style

attributed to the Viennese.

=Z=

=Zeitgeist= (Ger.), (_tsīt´gīst_), the spirit of the age.