d _glaze_. This is laid on with a feather or
brush, and in confectionary the term means to ice fruits and pastry with
sugar, which glistens on hardening.

HORS-D'OEUVRES.--Small dishes, or _assiettes volantes_ of sardines,
anchovies, and other relishes of this kind, served to the guests during
the first course. (_See_ ASSIETTES VOLANTES.)

LIT.--A bed or layer; articles in thin slices are placed in layers,
other articles, or seasoning, being laid between them.

MAIGRE.--Broth, soup, or gravy, made without meat.

MATELOTE.--A rich fish-stew, which is generally composed of carp, eels,
trout, or barbel. It is made with wine.

MAYONNAISE.--Cold sauce, or salad dressing.

MENU.--The bill of fare.

MERINGUE.--A kind of icing, made of whites of eggs and sugar, well
beaten.

MIROTON.--Larger slices of meat than collops; such as slices of beef for
a vinaigrette, or ragout or stew of onions.

MOUILLER.--To add water, broth, or other liquid, during the cooking.

PANER.--To cover over with very fine crumbs of bread, meats, or any
other articles to be cooked on the gridiron, in the oven, or frying-pan.

PIQUER.--To lard with strips of fat bacon, poultry, game, meat, &c. This
should always be done according to the vein of the meat, so that in
carving you slice the bacon across as well as the meat.

POELEE.--Stock used instead of water for boiling turkeys, sweetbreads,
fowls, and vegetables, to render them less insipid. This is rather an
expensive preparation.

PUREE.--Vegetables, or meat reduced to a very smooth pulp, which is
afterwards mixed with enough liquid to make it of the consistency of
very thick soup.

RAGOUT.--Stew or hash.

REMOULADE.--Salad dressing.

RISSOLES.--Pastry, made of light puff-paste, and cut into various forms,
and fried. They may be filled with fish, meat, or sweets.

ROUX.--Brown and white; French thickening.

SALMI.--Ragout of game previously roasted.

SAUCE PIQUANTE.--A sharp sauce, in which somewhat of a vinegar flavour
predominates.

SAUTER.--To dress with sauce in a saucepan, repeatedly moving it about.

TAMIS.--Tammy, a sort of open cloth or sieve through which to strain
broth and sauces, so as to rid them of small bones, froth, &c.

TOURTE.--Tart. Fruit pie.

TROUSSER.--To truss a bird; to put together the body and tie the wings
and thighs, in order to round it for roasting or boiling, each being
tied then with packthread, to keep it in the required form.

VOL-AU-VENT.-