For the benefit of the woman, who for the first time is confronted with the elaborate menu card of an expensive restaurant, the following explanation of terms is given:
“Au Gratin”—Dishes covered with crumbs and browned.
“Au Naturel”—Plain, simple. Potatoes cooked in their jackets are “au naturel.”
“Barbecue”—To roast any animal whole, usually in the open air.
“Bisque”—Soups made thick with mince and crumbs.
“Blanch”—To parboil, to scald vegetables, nuts, etc., in order to remove the skin.
“Blanquette”—Any white meat warmed in a white sauce, thickened with eggs.
“Bouquet”—A sprig of each of the herbs used in seasoning, rolled up in a spray of parsley and tied securely.
“Canapé”—Usually toast with cheese or potted meat spread upon it. Sometimes made of pastry.
“Cannelon”—Meat stuffed, rolled up and roasted or braised.
“Capers”—Unopened buds of a low trailing shrub grown in southern Europe. Pickled and used in sauces.
“Capon”—A chicken castrated for the sake of improving the quality of the flesh.
“Caramel”—A sirup of burnt sugar, used for flavoring custards, etc., and for coloring soups.
“Casserole”—A covered dish in which meat is cooked; sometimes applied to forms of pastry, rice or macaroni filled with meat.
“Charlotte”—A preparation of cream or fruit, formed in a mold, lined with fruit or cake.
“Chervil”—The leaf of a European plant used as a salad.
“Chives”—An herb allied to the onion family.
“Chutney”—A hot acid sauce made from apples, raisins, tomatoes, cayenne, ginger, garlic, shalots, lemons, vinegar, salt and sugar.
“Cream sugar and butter”—Is to rub the sugar into the butter until they are well incorporated, then beat light and smooth.
“Croquettes”—A savory mince of meat, or fowl, or fish, or mashed potatoes, rice or other vegetables, made into shapes and fried in deep fat.
“Croustade”—A kind of patty made of bread or prepared rice.
“Croutons”—Small bits of crusted bread used in soups or as garnishes.
“Crumpet”—Raised muffins baked on a griddle.
“Curries”—Stews of meat or fish, seasoned with curry powder and served with rice.
“Demi-tasse”—A small cup; term usually applied to after-dinner coffee.
“Eclair”—Pastry or cake filled with cream.
“Endive”—A plant of the composite family used as a salad.