Bouillon:—­A clear soup, stronger than broth, yet not so strong as consomme, which is “reduced” soup.

Braise:—­Meat cooked in a closely covered stewpan, so that it retains its own flavor and those of the vegetables and flavorings put with it.

Brioche:—­A very rich, unsweetened French cake made with yeast.

Cannelon:—­Stuffed rolled-up meat.

Consomme:—­Clear soup or bouillon boiled down till very rich, i.e. consumed.

Croquettes:—­A savory mince of fish or fowl, made with sauce into shapes, and fried.

Croustades:—­Fried forms of bread to serve minces or other meats upon.

Entree:—­A small dish, usually served between the courses at dinner.

Fondue:—­A light preparation of melted cheese.

Fondant:—­Sugar boiled and beaten to a creamy paste.

Hollandaise Sauce:—­A rich sauce, something like hot mayonnaise.

Matelote:—­A rich fish stew, with wine.

Mayonnaise:—­A rich salad dressing.

Meringue:—­Sugar and white of egg beaten to sauce.

Marmade:—­A liquor of spices, vinegar, etc., in which fish or meats are steeped before cooking.

Miroton:—­Cold meat warmed in various ways, and dished in circular form.

Purse:—­This name is given to very thick soups, the ingredients for thickening which have been rubbed through a sieve.

Poulette Sauce:—­A bechamel sauce, to which white wine and sometimes eggs are added.

Ragout:—­A rich, brown stew, with mushrooms, vegetables, etc.

Piquante:—­A sauce of several flavors, acid predominating.

Quenelles:—­Forcemeat with bread, yolks of eggs highly seasoned, and formed with a spoon to an oval shape; then poached and used either as a dish by themselves, or to garnish.

Remoulade:—­A salad dressing differing from mayonnaise, in that the eggs are hard boiled and rubbed in a mortar with mustard, herbs, etc.

Rissole:—­Rich mince of meat or fish rolled in thin pastry and fried.

Roux:—­A cooked mixture of butter and flour, for thickening soups and stews.

Salmi:—­A rich stew of game, cut up and dressed, when half roasted.

Sauter:—­To toss meat, etc., over the fire, in a little fat.

Souffle:—­A very light, much whipped-up pudding or omelette.

Timbale:—­A sort of pie in a mold.

Vol au vents:—­Patties of very light puff paste, made without a dish or mold, and filled with meat or preserves, etc.

Catherine Owen, in Good Housekeeping.

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ARTICLES REQUIRED FOR THE KITCHEN.