Chartreuse (shar-truhz).--A preparation of game, meat, fish, etc., molded in jelly and surrounded by vegetables. The name was given to the dish by the monks of the monastery of Chartreuse.
Chiffonade (shif-fong-ad).--Salad herbs finely shredded and then sautéd or used in salads.
Chillies.--Small red peppers used in seasoning.
Chives.--An herb allied to the onion family.
Citron.--The rind of a fruit of the lemon species preserved in sugar.
Coquilles (ko-ke-yuh).--Scallop shells in which fish or oysters are sometimes served.
Créole, à la (kray-ol, ah lah).--With tomatoes.
Croustade (kroos-tad).--A thick piece of bread that has been hollowed out and then toasted or fried crisp. The depression is filled with food.
Croutons (kroo-tong).--Bread diced and fried or toasted to serve with or in soup.
Curry.--An East Indian preparation made of hot seeds, spices, and dried herbs.
Demi-Tasse (duh-mee tass).--Literally, a half cup. As commonly used, it refers to a small cup in which after-dinner coffee is served.
Dill.--A plant used for flavoring pickles.
En coquille (ang ko-ke-yuh).--Served in shells.
Entrées (ang-tray).--Small made dishes served with lunch or dinner. They are sometimes served as a course between the main courses of a meal.
Escarole (ays-kar-ol).--A broad-leaved kind of endive.
Farce or Forcemeat.--A mixture of meat, bread, etc., used as stuffing.
Fillets (fe-lay).--Long, thin pieces of meat or fish generally rolled and tied.
Fillet Mignons (fe-lay me-nyong).--Small slices from fillet of beef, served with steak.
Fondant.--Sugar boiled with water and stirred to a heavy paste. It is used for the icing of cake or the making of French candies.
Fondue.--A dish made usually with melted or grated cheese. There are several varieties of this preparation.
Glacé (glah-say).-Covered with icing; literally, a shining surface.
Glaze.--The juices of meat cooked down to a concentration and used as a foundation for soups and gravies.
Goulash (gool-ash).--A Hungarian beef stew, highly seasoned.
Gumbo.--A dish of food made of young capsules of okra, seasoned with salt and pepper, stewed and then served with melted butter.
Haricot (har-e-ko).--A small bean; a bit; also, a stew in which the meat and vegetables are finely divided.