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.

_Bechamel_, a superior kind of white sauce, used in French cookery.

_Blanquette_, a kind of fricassee with a white sauce.

_Bola-d'amour_, a very rich and expensive Spanish confection.

_Bolas_, a kind of rich cake or pudding.

_Cassereet_, a sauce prepared from the cassada, a West Indian
plant--it must be used with moderation.

_Casserole_, a name given to a crust formed of rice baked, and then
filled with mince, fricassee, or fruit.

_Chorissa_, a sausage peculiar to the Jewish kitchen, of delicate and
_piquante_ flavour.

_Consomme_, is a term now used for stock--it is a clear strong broth,
forming the basis of all soups, sauces, gravies, &c.

_Croquettes_ and _Risoles_; preparations of forcemeat, formed into
fancy shapes, and fried.

_Croutons_, sippets of bread or toast, to garnish hashes, salmis, &c.,
are so called.

_Doce_, a mixture of sugar with almonds _or_ cocoa-nut.

_Entrees_. These are side-dishes, for the first course, consisting
of cutlets, vol au vents, fricassees, fillets, sweetbreads, salmis,
scallops, &c., &c.

_Entremets_. These are side-dishes for the second course; they
comprise dressed vegetables, puddings, gateaux, pastries, fritters,
creams, jellies, timbales, &c.

_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.

_Fondeaux_, and Fondus, are savoury kinds of soufles.

_Fricandeaux_, a term for small well-trimmed pieces of meat, stewed in
various ways.

_Fricassee_. This is a name used for delicate stews, when the articles
are cut in pieces.

_Fricandelles_. These are very small fricandeaux, two or three of
which are served on one dish, and they sometimes also are delicate,
but highly-flavoured minces, formed into any approved shapes.

Flanks are large standing side-dishes.

_Gateaux_, is a kind of cake or pudding.

_Hors d'oeuvres._ These are light entrees in the first course; they
are sometimes called _assiettes_ volantes; they are handed during the
first course; they comprise anchovies, fish