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GLOSSARY.
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Releves, or Removes, are top and bottom dishes, which replace the soup and fish.
Salmis, a hash, only a superior kind, being more delicately seasoned, and usually made of cold poultry.
Souflés, a term applied to a a very light kind of pudding, made with some farinaceous substance, and generally replaces the roast of a second course.
Timbale, a shape of maccaroni or rice made in a mould.
Vol-au-vent. This is a sort of case, made of very rich puff paste, filled with delicate fricassee of fish, meat, or poultry, or richly stewed fruits.
Vélouté, an expensive white sauce.
