Aspie, a term used for savoury jelly, in which cold poultry, meat, &c., is often served.
Bain-Marie. This is a large pan filled with boiling water, in which several saucepans can be placed when their contents are required to be kept hot without boiling—this is a useful article in a kitchen, where the manner in which sauces are prepared is considered deserving of attention.
Béchamel, a superior kind of white sauce, used in French cookery.
Farcie, a French term for forcemeat; it is a mixture of savoury ingredients, used for croquettes, balls, &c. Meat is by no means a necessary ingredient, although the English word might seem to imply the contrary.
Hors d'œunes. These are light entrees in the first course; they are sometimes called assietes volantes; they are handed during the first course; they comprise anchovies, fish salads, patties of various kinds, croquettes, risolles, maccaroni, &c.
Piqué, a French term used to expresss the process of larding. The French term is a preferable one, as it more clearly indicates what is meant,
Purée is a term given to a preparation of meat or vegetables, reduced to a pulp, and mixed with any kind of sauce, to the consistency of thick cream. Purées of vegetables are much used in modern cookery, to serve with cutlets, callops, &c.
Ramekin, a savoury and delicate preparation of cheese, generally served in fringed paper cases.
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.