Words and Phrases from the Modern Foreign Languages — The Circle of Knowledge by Henry W. Ruoff

Words and Phrases from the Modern Foreign Languages.

Including proverbs, maxims, quotations, mottoes, idioms, allusions, references, and numerous terms used in law, literature, cookery, the drama, social life, and everyday affairs.

Key to Pronunciation

ä, as in farm, father; ȧ, as in ask, fast; a, as in at, fat; ā, as in day, fate; â, as in care, fare; e, as in met, set; ē, as in me, see; ẽ, as in her, ermine; i, as in pin, ill; ī, as in pine, ice; o, as in not, got; ō, as in note, old; ô, as in for, fought; oo, as in cook, look; ōō, as in moon, spoon; u, as in cup, duck; ū, as in use, amuse; û, as in fur, urge; th, as in the, though; y, as in yet, you; ow, as in cow, now; ng, as in sing, ring; ch, as in church, choose.

Foreign Sounds

ö cannot be exactly represented in English. The English sound of u in burn is perhaps the nearest equivalent to ö. ü cannot be exactly represented in English. The English sound of u in luke and duke resembles the original sound of ü. N represents the nasal tone (as in French) of the preceding vowel, as in encore (äN-kôr´). K represents ch, as in German ich, ach. zh, sound of s in pleasure. j and g before i or e in Spanish, strongly aspirated h.

Phrases not designated are from the French; those from other languages are distinguished thus: (Ger.)—German; (It.)—Italian; and (Sp.)—Spanish.

a bas (ȧ bä´), down.

a bas le traitre (ȧ bä´le tretr´), down with the traitor.

a beau jeu beau retour (ȧ bō zhö´ bō retōōr´), one good turn deserves another.

a bon chat, bon rat (ȧ bôN rȧ´), (to a good cat, a good rat), well matched; set a thief to catch a thief.

a bon marché (ȧ bôN mȧr shā´), cheap.

abonnement (ȧ bôn mäN´), subscription.

a bras ouverts (ȧ brȧzōō ver´), with open arms.

abrégé (ȧ brā zhā´), abridgment.

absence d’esprit (ȧp säNs des prē´), absence of mind.

a causa persa, parole assai (It.), (ä kä´ ōō zä per´sa, pä rô´lāäsä´ē), when the cause is lost, there is enough of words.

accueil (ȧ kö´ē), reception; greeting; welcome.

à charge (ȧ shȧrzh´), at expense.

à cheval (ȧ she vȧl´), on horseback.

à compte (ȧ kôNt´), on account.

à corps perdu (ȧ kôr per dū´), headlong; neck or nothing.

à coup sur (ȧ kōō sür´), with certainty; surely.

à couvert (ȧ kōō ver´), under cover, protected, sheltered.

acqua Tofana (It.), (ä kwä tō fä´nä), a subtle poison.

à demi (ȧ de mi´), by halves.

à dessein (ȧ de sâN), designedly.

à deux mains (ȧ dö mâN´), (for both hands), having a double office or employment.

adieu (ȧ dēö´), (I commit you to God), good-bye.

adieu, la voiture, adieu, la boutique (ȧ dēö´, lȧ vwȧ tür´, ȧ dēö´ lȧ bōō tēk´), (good-bye, carriage; good-bye, shop), all is over.

à discrétion (ȧ dēs krā sēôN´), at discretion, unrestrictedly.

à droite (ȧ drwȧt´), to the right.

affaire d’amour (ȧ fer dȧ mōōr´), a love affair.

affaire d’honneur (ȧ fer dô nör´), an affair of honor, a duel.

affaire du coeur (ȧ fer dü kör´), an affair of the heart, a love affair.

affiche (ȧ fēsh´), a placard; a notice; bulletin.

affreux (ȧ frö´), frightful.

à fin (ȧ fâN), to the end or object.

à fond (ȧ fôN´), to the bottom; thoroughly.

à forfait (ȧ fôr fe´), by contract, by the job.

à gauche (ȧ gōsh´), to the left.

à genoux (ȧ zhe nōō), on one’s knees.

agneau (ä-nyō), lamb.

à grands frais (ȧ gräN fre´), at great expense.

a haute voix (ȧ ōt vwȧ), loudly; openly.

a huis clos (ȧ wē klō´), (with closed doors), secretly; in camera.

aide-toi, et le ciel t´aidera (ed twȧ´, ā le sēel ted rȧ´), help yourself, and Heaven will help you.

air distingué (er dēs tâN gā´), a distinguished appearance.

air noble (er nôbl´), a distinguished, patrician air, manner, or presence.

à la (ä lä), au (ō), aux (ō).—With; according to; after the manner of; as huitres aux champignons, oysters with mushrooms.

If a dish is cooked, or served, or made, with anything as an ingredient or garnish, the dish may be said to be “à la” that substance. So it may be possible to ascertain the meaning of phrases not given below by looking elsewhere in the vocabulary under the word used with the words “à la.”

à l’abandon (ȧ lȧ bäN dôN´), disregarded, uncared for.

à la béarnaise (ä lä bā-är-nāz´).—With a sauce of tarragon vinegar in which shallots have been boiled till it is reduced, then combined with egg yolks and butter, and beaten in a bain-marie, then seasoned with red pepper and lemon juice.

à la béchamel (ä lä bā-shä-mel´).—After the fashion of Béchamel (a French gastronomer); said of a sauce (see Bechamel); also prepared or served with this sauce.

à la belle étoile (ȧ lȧ be lā twȧl´), under the canopy of Heaven; in the open air.

à la Bercy (ȧ lȧ bâr-sē´).—Served with béarnaise sauce, stuffed green pepper and stuffed tomato.

à la bigarade (ȧ lä bē-gā-räd´).—Flavored with (Seville) orange juice or peel.

à la bonne femme (ȧ lȧ bôn fȧm).—Of, or in the style of, the housewife; specifically said of a kind of maigre soup made with fish, bouillon, legumes, and an assortment of vegetables.

à la bonne heure (ȧ lȧ bô nör´), well-timed, in good time; favorably; good.

à la bordelaise (ä lä bôr-de-lāz´).—With Bordeaux wine; said of various preparations containing it; as of a sauce, with garlic, shallots, or onions, chopped mushrooms, and a piece of marrow; also with sauce a la bordelaise.

à la bourguignotte (ā lä boor-gē-nyot).—Generally prepared with the addition of red wine of Burgundy, or of Bordeaux, or of the Midi (i.e., meridional provinces of France). At Bordeaux, or when made elsewhere with Gironde wine, the dish would be à la bordelaise.

à la caledo´nian (ä lä).—Boiled slowly in plain water and then baked with dressing of butter, chopped parsley, and a little lemon juice; said of finnan haddie when so cooked.

à la Camerani (ä lä kä-mā-rä´nē).—After the fashion of Camerani; said of a kind of rich chicken-liver soup.

à la campagne (ȧ lȧ käN päny´), in the country.

à la carte (ȧ lȧ kȧrt´), by the card.

à la Chateaubriand (ä lä shä-tō-brē-äN´).—With maitre d’hotel butter.

à la chevreuil (ä lä she-vrû´y´).—Served with a savory sauce; said of fillets of beef.

à la chipolata (ä lä chē-pō-lä´tä).—Containing an addition of the strongly flavored Italian sausages, or the mince with which they are filled.

à la chiffonade (ä lä shē-fo-näd´).—See chiffonade.

à la cocotte (ä lä kō-kot´).—Baked (as eggs) in a cocotte, with butter and cream, or with cheese, or the like, and served in a cocotte.

à la crapaudine (ä lä krä-pō-dēn´).—Like a crapaudine (the flat piece of iron on which a grate pivot rests;) said of grilled chicken, pigeon, etc., when prepared by boning, removing the legs and wings, and pressing flat.

à la Créole (ä lä krā-ōl).—With tomatoes.

à la Croissy (ä lä krwä-sē´).—Containing carrots in quantity, or at least strongly flavored with them; said specifically of a puree of onions, carrots, turnips, and parsnips stewed in coulis. According to others, containing turnips in quantity, or strongly flavored with them.

à la daube (ä lä dōb).—Stewed in daube; said specifically of dishes cooked with small square pieces of salt pork, the round slices of carrots, glaced onions, and turnips.

à la Dauphiné (ä lä dō-fē-nā´).—With various vegetables, spinach, lettuce, leek, onions, sorrel, beets, etc.; said of a kind of soup.

à la Dauphinoise (ä lä dō-fē-nwäz´).—Generally, sauced over with a thick sauce (or with egg yolk), bread-crumbed, and then fried.

à la dérobée (ȧ lȧ dā rô bā), stealthily.

à la diable (ä lä dē-ä´bl).—Deviled.

à la faveur (ȧ lȧ fȧ vör´), by the favor of.

à la financière (ä lä fē-näN-syâr´).—With extract of truffles (literally, after the style of a financier); said [743] of a variety of espagnole sauce, and of dishes served with it.

à la Flamande (ä lä flä-mäNd´).—Containing cabbage, but more particularly Brussels sprouts, and, usually turnips and carrots cut in big slices.

à la Florentine (ä lä flō-räN-tēn´).—See à l’Italienne.

à la Française (ȧ lȧ fräN sez), in French fashion.

à la Génevoise (ä lä zhā-ne-vwäz´).—Cooked with champagne; said of certain dishes of fish.

à la godiveau (ä lä gō-dē-vō).—With balls made of mincemeat, usually of veal.

à la Grecque (ȧ lȧ grek´), after the Greek fashion.

à la Holstein (ä lä hōl´ stīn).—Fried, and served with a fried egg, sardelles, capers, pickled beets, and pickles, and sometimes scraped horse-radish.

à la jardinière (ä lä zhär-dē-nyâr´).—Made with a typical collection of cooked vegetables, as soups, ragoûts, and removes. See jardinere.

à la julienne (ä lä zhü-lyen´).—With various vegetables sliced in strips, as carrots, turnips, leeks, onions, celery, lettuce, tarragon, sorrel; said especially of a kind of rich stock soup. Also said of potatoes cut in very slender strips and fried crisp floating in hot fat.

à l’Algérienne (ä läl-zhā-rē-en´).—Cooked with slices of raw ham; said of a preparation of fowl.

à la Languedoc (ä lä läNg-dok´).—Cooked with or in olive oil; with olive oil.

à l’Allemande (ä läl-mäNd´).—Having a German provincial peculiarity of preparation, as a garnish of sauerkraut, prunes stewed in wine, quenelles of potatoes, etc.

à la Loren´zo (ä lä).—Made of minced crab meat, put on toast spread with anchovy paste, then all covered with parmesan cheese and bread crumbs, buttered, browned in the oven, and served.

à l’Alsacienne (ä läl-sä-syen´).—With pork and frankfurters; also with onions and pork.

à la lyonnaise (ä lä lē-ō-nāz´).—With flaked or sliced fried onions; as, potatoes à la lyonnaise, or lyonnaise potatoes; sauce à la lyonnaise, or Lyons sauce, that is, espagnole sauce with flaked onions fried in oil.

à la macedoine (ä lä mä-sā-dwän´).—Made with or of a typical collection of green vegetables, mostly in white sauce; also applied to collections of ripe fruit imbedded in jellies, etc.

à la Maintenon (ä lä maN-te-nôN´).—A term variously used to designate a mode of cooking mutton or lamb chops; as, (a) wrapped in caul; (b) garnished with cockscombs and truffles; (c) served with a soubise; (d) served with financière sauce; (e) served with d’Uxelles sauce, etc.

à la maître d’hôtel (ä lä mā´tr dō-tel´).—Prepared by a substantial, but homely, modest sort of cooking. Also served with maitre d’hotel butter.

à la Marengo (ä lä mä-ren´gō).—With some garlic and oil.

à la Marseillaise (ä lä mär-sāy-āz´).—With Marsala wine.

à la Ma´ryland (ä lä).—With a sauce of butter and cream, with or without wine. It is like à la Newburgh, but less rich.

à l’Américaine (ȧ lȧ mā rē ken´), after the American fashion.

à la Meyerbeer (ä lä mâ-ûr-bâr´).—Shirred and served with broiled kidney and truffle sauce; said of eggs.

à la Milanaise (ä lä mē-lä-nāz´).—See à l’Italienne.

à la mode (ȧ lȧ môd´), in the fashion; according to the custom or fashion.

à la mode de Caën (ä lä mōd de käN).—A term used to designate tripe prepared with vegetables, leeks, wine, cognac, etc.

à la Napolitaine (ä lä nä-pō-lē-tān´).—See à l’Italienne.

à la neige (ä lä nāzh´).—In some form that suggests snow, as with white-of-egg froth, or in balls of white boiled rice, or the like.

à la New´burgh (ä lä).—With a sauce made of cream, egg yolks, Madeira or sherry wine, and butter shaken in a dish over a slow fire until they thicken. Said also of this sauce.

à l’Anglaise (ȧ läN glez´), after the English fashion.

à la nivernaise (ä lä nē-vâr-nāz´).—Containing a nivernaise; said of a kind of soup à la julienne. See nivernaise.

à la Normande (ä lä nôr-mäNd´).—Generally, with apples in the composition of the dish in some shape or other.

à la Parisienne (ȧ lȧ pȧ-rē-zēen´), after the Parisian fashion.

à la Périgord (ä lä pā-rē-gôr´).—Flavored with, or consisting of, truffles—alluding to the circumstance that these mushrooms grow of excellent size and quality in the province of Perigord.

à la Polonaise (ä lä pō-lō-nāz´).—Having red beets or red cabbage, so as to have their juice, color, and taste, as Polish ragoût, or borsh, which is the type of dishes à la Polonaise.

à la poulette (ä lä poo-let´).—With white velouté sauce.

à la printanière (ä lä praN-tä-nyâr´).—Made with a typical collection of cooked early or spring vegetables; of a somewhat wider application than à la jardinière.

à la Provençale (ä lä prō-väN-säl´).—Generally, prepared with more or less of olive oil, and flavored with garlic.

à la Reine (ä lä rān).—Of, or after the style of, the queen; said specifically of a kind of chicken soup [potage à la reine, (pō-täzh´ ä lä rān)] containing white meat of chicken pounded and rubbed to a powder.

à la Ro’land (ä lä).—Made of minced lobster meat in the same manner as à la Lorenzo dishes of crab meat. See à la Lorenzo.

à la Saint Cloud (ä lä saN´kloo).—With sliced truffles; said of a kind of velouté sauce.

à la serviette (ä lä ser-vyet).—Served in or on a napkin as braised truffles.

à la Soubise (ä lä soo-bēz´).—Generally containing onions in quantity; or, at least, strongly garnished and flavored with them; especially, served with a white onion sauce used with lamb or mutton.

à la Sourdine (ȧ la sōōr dēn´), silently; with bated breath.

à la tartare (ä lä tär-tär´).—With tartare sauce, or a sauce of similar ingredients. Also, said of a steak chopped and garnished with onions, pickles, pickled beets, sardelles, and yolk of egg, to be eaten raw.

à la Tartufe (ȧ lȧ tȧr tüf), like Tartufe, the hypocritical hero of Molière’s comedy, Tartufe, hence hypocritically.

à la turque (ä lä türk).—Shirred and served with chicken livers and mushrooms; said of eggs. Also boiled with rice and saffron; said of chicken.

à l’Aurore (ä lō-rōr´).—With a pink sauce made by coloring velouté sauce with lobster coral or Armenian bole. Also said of sliced hard-boiled eggs put in a dish, covered with velouté, sprinkled with grated egg yolk, and baked.

à la vert pré (ä lä vâr prā).—Colored green with vegetables, as with a puree of spinach.

à la Viennoise (ä lä vyā-nwäz´).—Applied to dishes usually and typically prepared in the Austrian capital, such as the dumplings termed nockerlin, quenelles of potatoes, and others.

à la Villeroi (ä lä vēl-rwä´).—With atelets sauce. Also, said of a poached egg put in a thick white sauce, then covered with egg yolk and bread crumbs, and fried.

à la vinaigrette (ä lä vē-nē-gret´).—With vinaigrette sauce.

al buon vino non bisogna frasca (It.), (äl bwôn vē´ nō nōn bē zô´ nyä fräs´kä), good wine needs no bush.

à l’envi (ȧ läN vē´), with emulation.

à l’espagnole (ä lā-spä-nyōl´).—Made savory with espagnole sauce; specifically, served with a garnish of onions, garlic, green peppers, mushrooms, tomatoes, and minced ham cooked together, and bound with espagnole sauce.

a l’extremite (ȧ lek strā mē tā´), at the point of death; without resource.

al fresco (It.), (äl frās´ko), in the open air.

alguazil (Sp.), (äl gwä zēl´), a Spanish constable.

à l’huile (ä-lwēl).—In olive oil; with olive oil dressing.

Alici (ä-lē´chē).—Anchovies, or a similar small fish preserved in oil according to the Italian fashion.

à l’imperatrice (ä lâN-pā-rē-trēs´).—Said of shirred eggs served with a slice of paté de fois gras upon each egg.

à l’improviste (ȧ lâN prô vēst´); unawares, on a sudden.

à l’Irlandaise (ä lēr-län-dez´).—Containing potatoes in some form, and often cabbage, etc., in mass or as a prevailing garnish.

à l’Italienne (ä lē-tä-lē-en´).—Generally made of, or garnished with, savory macaroni, or paste of that kind, or with ravioli; or made savory with Parma cheese.

all’alba (It.), (äl läl´bä), at daybreak.

alla Siciliana (It.), (äl lä sē chē lē ä´nä), in the Sicilian manner; in shepherd’s dress.

allégresse (á lä gres´), liveliness; geniality.

allemande (ál mäN d´), a kind of German dance.

Allemande sauce (äl-mäNd´).—Veloute sauce, with the addition of essence of mushrooms, cream, and a leason, or binding, of yolk of eggs.

alles hat seine Zeit (Ger.), (ä les hät zīne tsīt´), all in good time.

allez-vous en (ȧ lā vōō zäN´), away with you, be off.

allons (ȧ lôN´), come on.

allons donc (ȧ lôN dôN), nonsense.

allzuviel ist ungesund (Ger.), (äl tsōō fēl´ist oon´ ge-zoont), too much of a good thing.

al occorrenza (It.), (ä lō kō ren´dzä), according to circumstances.

à l’ordinaire (ȧ lôr dē ner´), in the ordinary manner.

alose (ä-lōs´).—Shad.

á l’outrance (á lōō träNs´), to the death.

aloyau (ä-lwä-yō´).—Loin of beef; short rib of beef.

al piu (It.), (äl pyōō´), at most.

alto rilievo (It.), (äl tō rē lye´vō), in high relief.

à main armée (ȧ mâN ȧr mā´), by force of arms.

am Anfang (Ger.), (äm än´fäng), at the beginning.

amar y saber no puede ser (Sp.), (ä mär ē sä vār´nō pooāthā sār´), no one can love and be wise at the same time.

âme de boue (lit., soul of mud), (äm de bōō), a base minded person.

amende honorable (ȧ mäN dô nô rȧbl´), fit reparation; a satisfactory apology.

à merveille (ȧ mer vāy´), marvelously, extraordinarily.

ami du cour (lit., a friend of the court), (ȧ mē dü kōōr), a false friend; one who is not to be depended on.

ami du peuple (ȧ mē dü pöpl´), friend of the people.

à moitié (ȧ mwȧ tēā´), by halves.

Amontillado (ä-mōn-tēl-yä´dō).—A cheaper variety of wine classed as sherry, but in reality a wine from Sicily or other Mediterranean or Atlantic islands, mixed with a little real sherry.

amour propre (ȧ mōōr prôpr´), vanity, self-love.

ananas (ä-nä-nä´).—Pineapple.

anchois (äN-shwä´).—Anchovies.

anchovy (an-chō´vi).—A small fish of the herring family caught in the Mediterranean, and pickled for exportation.

ancienne noblesse (äN sē en nôbles´), (the old nobility), French families ennobled before the revolution of 1792.

ancien régime (äN sēâN rā zhēm), (the former government or administration), the rulers of the ante-revolution period.

andouile (äN-doo´y).—Tripe.

anguilles (än-gē´y).—Eels.

anguilles grillée (än-gē´y grē-yā´).—Spitch-cocked, or grilled, eels.

anisette´.—A cordial or liqueur flavored with anise seeds.

à outrance (ȧ ōō träNs´), to the last extremity.

à pas de géant (ȧ päd zhā äN), with a giant’s stride.

à peindre (ȧ pâNdr´), worth painting.

à perte de vue (ȧ pert de vü´), till out of sight.

à peu près (ȧ pö pre´), nearly.

à pezzi (It.), (ä ped´zē), by the piece.

à piacere (It.), (ä pyä´chā rā), at pleasure.

à pied (ȧ pēā´), on foot.

à plomb (ȧ plôN´), perpendicularly; firmly.

à point (ȧ pwâN´), just in time; exactly right.

appui (ȧ pwē´), point of support; prop.

à prima vista (It.), (ä prē mä vēs´tä), at the first sight.

à prix d’or (ȧ prē dôr´), (at price of gold), very costly; fetching a fancy price.

à propos (ȧ prô pō´), to the point.

à propos de rien (ȧ prô pō de rēâN´), apropos to nothing; not pertinently.

arc-en-ciel (ȧr käN sēel´), rainbow.

à rez de chaussée (ȧ rā d shō sā´), even with the ground.

argent comptant (ȧr zhäN kôN täN´), ready money.

à rivederci (It.), (ȧ rē vā dār´chē), adieu until we meet again.

à Rome comme à Rome (ȧ rôm´ kô mȧ rôm´), at Rome do as Rome does.

arrière pensée (ȧ rēer päN sā´), mental reservation; unavowed purpose.

arroz à la Valencia´na (är-rō´ä lä).—Valencia rice, a farinaceous substance in grains like rice.

artichaut (är-tē-shō).—Artichoke.

asperge (ä-spârzh´).—Asparagus.

aspic (äs-pēk´).—A savory jelly made of calves’ feet, etc., or with extract of meat, flavored to suit the fancy, and stiffened with gelatine.

assignat (ȧ sē nya´).—French paper money issued after the revolution at the end of last century.

atelier (ȧt lēā´), a work-shop; studio.

à tort et à travers (ȧ tôr ā ȧ trȧ ver´), at random.

à toute outrance (ȧ tōō tōō träNs´), desperately; tremendously; with a vengeance.

à tout hasard (ȧ tōō ȧ zȧr´), at all hazards; at all events.

à tout prix (ȧ tōō prē´), at any price.

attaché (ȧ tȧsh´), an official belonging to an embassy.

au (ō).—See à la.

au beurre roux (ō bûr roo).—With browned butter.

au bon droit (ō bôN drwȧ´), to the just right.

au bout de son Latin (ō bōōd sôN lȧ tâN´), at the end of his Latin; to the extent of his knowledge.

au chingaras (ō shaN-gä-rä´).—Sandwiched with ham and grilled; said of ox palates.

au contraire (ō kôN trer´), on the contrary.

au courant (ō kōō räN´), fully acquainted with matters.

au désespoir (ō dā zes pwȧr´), in despair.

au fait (ō fe´), expert.

au fond (ō fôN´), to the bottom; in the rear (of the stage).

au four (ō foor).—Baked in the oven, as a stuffed fish.

au fromage (ō frō-mäzh´).—With cheese.

auf Wiedersehen (Ger.), (owf vē´der zā en), till we meet again.

au gras (ō grä).—Containing meat; said of soups so made.

au gratin (ō grä-taN´).—With a crust made by browning in the oven; as spaghetti is often served au gratin.

au jus (ō zhü).—In juice; in broth.

au kirsch (ō kërsh).—With kirschwasser; as an omelet or a punch containing this liqueur is termed au kirsch.

au levant (ō le väN´), to the east; eastward.

aumelette (ōm-let´).—Omelet.

au naturel (ō nä-tū-rel´).—In the natural condition; as, anchovies au naturel—i. e., without oil or seasoning.

au pis aller (ō pē zȧ lā´), at the very worst.

au reste (ō rest´), as for the rest.

au revoir (ō re vwȧr´), till we meet again.

au rhum (ō rüm).—With rum.

auro´ra sauce.—Sauce à l’aurore. See à l’Aurore.

aussitot dit, aussitot fait (ō sē tō dē´, ō sē tō fe´), no sooner said than done.

au supreme (ō sü-prām´).—With supreme sauce.

autant d’hommes, autant d’avis (ō täN dôm´, ō täN dȧ vē´), many men, many minds.

auto da fe (Port.), (a ōō tō dä fā´), an act of faith; the burning of Jews and heretics.

autre droit (ōtre drwä´), another’s right.

autre fois (ōtre fwä´), another time.

autre vie (ōtre vē´), another’s life.

aut vincere aut mori (owt vin´kārā owt mō´rē), victory or death.

au vert pré (ō vâr prā).—With sweet or fresh herbs, especially, when they give a green color to the dish.

au vin blanc (ō vaN bläN´).—With white-wine sauce, as fillets of fish.

aux (ō).—See à la.

aux armes (ō zȧrm´), to arms.

aux cressons (ō kres-sôN´).—With watercresses.

aux rognons (ō rō nyôN´).—With kidneys.

avant-propos (ȧ väN prô pō´), preface; introductory matter.

avec permission (ȧ vek per mē sē ôN´), by consent.

à volonté (ȧ vô lôN tā´), at will; at pleasure.

à vostra salute (It.), (ä vōs trä sä lōō´tā), to your health.

à votre santé (ȧ vôtre säN tā´), to your health.

a vuestra salud (Sp.), (ä vwes trä sä lōōth´), to your health.

bal champêtre (bȧl shäN petr´), a country ball.

ballon d’essai (bȧ loN de sā´), a balloon sent up to test the direction of air currents; hence anything said or done to gauge public feeling on any question.

ballotine (bä-lō-tēn´).—A shoulder of lamb boned, stuffed, larded, and braised.

barbue (bär-bū´).—A kind of fish.

bard (bär).—Barbel, a kind of fish.

bardes de lard (bärd de lär).—Fat slices of bacon for covering meat to be braised.

bar le duc (bär le dük).—A kind of jam of white gooseberries.

bas bleu (bä blö´), a blue-stocking; a woman who seeks a reputation for learning.

Bava´rian cream.—A cream jelly thickened with gelatine and set in a mold, and variously flavored and enriched; a Bavaroise; a kind of flummery.

Bava´rian dumplings.—Boiled pudding, consisting of bread fried in fat, bread crumbs soaked in cream or milk, eggs, butter, flour, salt, and spice; or some other similar composition.

Bava´rian sauce.—A modified Dutch sauce of vinegar, eggs, and butter flavored with crayfish butter.

Bavaroise (bä-vä-rwäz´).—Bavarian. See Bavarian cream.

beau-idéal (bō ē dā ȧl´), a model of ideal perfection.

beau monde (bō môNd´), the fashionable world.

beaux esprits (bō zes prē´), men of wit or genius.

beaux yeux (bō zēö´), handsome eyes; attractive looks.

bécasse (bā-käs´).—Woodcock.

Béchamel (bā-shä-mel´), or more properly, Béchamelle.—Velouté white sauce mixed with cream; named after Louis de Béchamel, a French gastronome.

beignet (bā-nyā´).—A fritter.

bel esprit (be les prē´), a wit, a genius.

bel étage (be lā tȧzh´), the second story of a house.

belles-lettres (bel´letr´), refined literature.

benedetto e quel male che vien solo (It.), (bā nā det´tō ā kwāl mä´lā kī vyān sō´lō), blessed is the misfortune that comes alone.

bénédictine (ben-ē-dik´tin).—A cordial resembling chartreuse.

ben-trovato (It.), (bān trō vä´tō), well invented.

bête noire (lit. a black beast,) (bet nwȧr´), a bugbear.

beurre (bûr).—Butter.

beurre fraîs (bûr frā).—Fresh (unsalted) butter.

beurre lié (bûr lē-ā´).—Dutch sauce with less butter than usual.

beurre noir (bûr nwär).—Butter browned without flour.

beurre roux (bûr roo).—Butter browned with flour.

bienséance (bēâN sā äNs´), good manners; decorum.

bienvenue (bēâN ve nü´), welcome.

bijou (bē´zhōō), a jewel; a treasure.

bijouterie (bē zhoo trē), jewelry.

billet doux, or billet d´amour (bē ye dōō´), a love letter.

billets-d´état (bē ye dā tȧ´), a government paper; bank notes.

biscuit (bē-skwē´).—French sponge cake.

bis´cuit à couper (ä koo-pā´).—A form of sponge cake to be sliced and glacéd with flavored sugar or sugar mixed with fruit juice.

bis´cuit à la Génoise (ä lä zhā-nwäz´).—Sponge cake with anise-seed flavor, to be cut and toasted.

bis´cuit à l’Ursuline (ä lür-sü-lēn´).—A sponge cake with rice and apple or apricot jam mixed into the paste, and grilled orange flower.

bisque (bisk or bēsk).—A soup of crayfish, made by cooking them in broth with herbs, sliced roots, and seasoning; other similarly prepared shellfish soups or sauces are also called bisques.

bizarre (be zar), odd; quaint.

blancmanger (bläN-maN-zhā´) or blamange (blä-mänj´).—A jelly made with calves’ feet, or gelatine, and milk of almonds; also, a jelly made of milk and starch, isinglass, or sea moss, with or without added chocolate, grenetine, or the like. This latter dish is more properly called flummery.

blanquette (bläN-ket´).—A mince of white meat, as of chicken, warmed in velouté sauce, and pointed with butter and lemon juice. It often has added to it mushrooms, morels, or truffles.

blasé (blä zā´), surfeited.

blond (blôN).—Concentrated juice or extract of some viand, used to add to certain sauces to give them body; as blond de veau (de vō), a rich broth of veal made by slowly stewing veal with accessories of ham, rabbit, or the like, with standard broth, shallots, cloves, etc.

bœuf de chasse (bûf de shäs).—The sportsman’s round of beef—the biggest joint of the animal.

bombe glacé (bôNb glä-sā´).—A confection consisting of an ice casing frozen in the form of a truncaded cone with cream of some kind, as Bavarian cream, inside.

bon ami (bö na mi´), good friend.

bon bon (bôN bôN´), a sweetmeat; confectionery.

bon diable (bôN dēäbl´), a jolly good fellow.

bon gré, mal gré (bôN´grā mal´grā), with good or bad grace; willing or unwilling.

bonhomie (bô nô mē´), good nature; easy temper; credulity.

bon jour (bôN zhōōr´), good day; good morning.

bon mot (bôN mō´), a witticism.

bonne (bôn), a nurse.

bonne-bouche (bôn bōōsh´), a luscious morsel; a toothsome tit-bit.

bonne et belle (bô nā bel´), good and handsome (said of a woman).

bonne foi (bôn fwȧ´), good faith.

bon soir (bôN swȧr´), good evening.

bon ton (bôN tôN´), high fashion; first-class society.

bon vivant (bôN vē vän´), a good liver; a jolly companion.

bon voyage (bôN vwȧ yȧzh´), a pleasant journey.

Bordelaise sauce (bôr-de-läz´).—Espagnole sauce with garlic, aromatic herbs, and Bordeaux wine.

boudoir (bōō dwȧr´), a small private apartment.

bouillabasse (boo-e-yä-bäs´).—A soup made of fish broiled and seasoned with onion, orange peel, saffron, oil, and other seasoning to suit the taste.

bouilli (boo-e-yē´).—Beef stewed, generally in one piece, and served with sauce.

boulettes de hachis (boo-let´ de hä-shē´).—Forcemeat balls.

bouquet garni (gär-nē´).—A tied bunch of parsley, onions, bay leaf, and thyme, used to boil in soup to flavor it.

bourgeoisie (bōōr zhwa zē´), the body of citizens; burgess; the shop-keeping class.

bourguignonnes (boor-gē-nyon´).—Snails baked with a dressing of shallots, garlic, lemon juice, and butter.

braise (brāz), or braisé (brā-zā´).—A piece of braised meat, or a dish prepared by braising; also a preparation mixed and prepared of various ingredients in or with which dishes are braised.

braisé de Boulanger (brā-zā´ de boo-läN-zhā´).—A compound sauce in which meat is smothered when being braised.

bretonne sauce (brā-ton´).—Espagnole sauce characterized by juice of fried onions or purée of onions.

breveté (brev tā´), patented.

Brie cheese, or Brie (brē).—A soft, white cream cheese.

bris´ket, or brisquet (brē-skā´).—The breast; the part of the breast next to the ribs.

broccoli (brok´kō-li).—A kind of cabbage resembling the cauliflower.

brochet (brō shā´).—Pike; luce—a kind of fish.

brocheton (brō-she-tôN´).—Pickerel.

brusquerie (brüs krē), rudeness.

brut (brü).—An effervescent wine.

bückling (bük´ling).—Red herring.

buisson (bwē-sôN´).—A dish disposed in a pyramid, and having a prickly appearance.

bureau de la guerre (bü rō dlȧ ger´), the war office.

bur´goo.—Oatmeal porridge.

Burgun´dian sauce.—Espagnole sauce flavored with shallots and red Burgundy wine.

cabaretier (kȧ bȧre tēā´), an innkeeper.

cabillaud (kä-bē-yō´).—A fresh cod.

cachot (ka shō´), a dungeon.

café (kä-fā´).—Coffee.

café au lait (kä-fā´ ō lā).—Coffee with hot milk; coffee to which milk is added during the process of infusion or boiling.

café bavaroise (kä-fā´ bä-vä-rwäz´).—Coffee with whipped cream.

café noir (kä-fā´nwär).—Black coffee; that is, coffee without milk.

café parfait (kä-fā´ pär-fā´).—A form of coffee ice cream.

café turc (türk).—Turkish coffee; that is, coffee prepared by pouring boiling water on very finely ground coffee in the cup.

caille (käey).—Quail.

calipash.—A part of a turtle next to the upper shell containing a dull greenish gelatinous substance, esteemed as a delicacy.

calipee.—A part of a turtle attached to the lower shell. It contains a fatty, gelatinous substance of a light yellowish color, esteemed as a delicacy.

camaraderie (ka ma ra drē), good fellowship.

Camembert cheese (kä-mäN-bâr´).—A rich, sweet, cream cheese, of a yellowish color, made in the neighborhood of Camembert, in Normandy, France.

canaîlle (kȧ nä´ y), the lowest class of people; the rabble.

canard (kȧ nȧr´), a false story.

canard (kä-när´).—A duck.

canellons (kä-ne-lôn´).—Hollow sticks or rolls of baked puff paste.

canelons (kä-ne-lôN´).—Rugosities of ox palate, or preparations of them, covered with farce, rolled, and gratinated.

caneton (kä-ne-tôN)—Young duck; duckling.

cannelon of meat (kä-ne-lôN´).—A baked roll of highly seasoned mincemeat.

cap-à-pié (kȧ pȧ pēā´), from head to foot.

ca´pers.—The pungent, grayish green flower buds of a trailing shrub (Capparis spinosa) of southern Europe.

capilotade of chick´en (kä-pē-lō-täd´).—A kind of ragoût made of remains of fowl or game and some simple brown sauce.

ca´pon.—A castrated cock. It fattens better and is tenderer than the uncastrated ones.

carbonari (It.), (kär bō nä´rē), members of a secret political society in Italy.

car´dinal sauce.—Velouté variously flavored and colored red, as with cochineal.

carême (kȧrem´), fast; Lent.

carnichons (kär-nē-shôN´).—Gherkins.

carré (kä-rā).—Breast.

carrelet (kär-lā´).—A fish, the sole or flounder.

carte blanche (kärt bläNsh´), full power.

carte de visite (kärt de vē zēt´), visiting card.

cassareep´.—A brown, slightly sweet, aromatic thick extract made from the juice of the manioc.

casserole (kas´se-rōl; French pron. käs-rōl´).—Stewpan.

cas´serole of rice.—An ornamental pie case made of paste of prepared rice.

cassis (kä-sēs´).—Black currants; also, a kind of jelly, and a kind of liqueur or cordial, flavored with black currants.

castello che da orecchia si vuol rendere (It.), (käs-tel´lō kā dä ō rä´kyä sē vwôl rān dā´rā), the fortress that parleys soon surrenders.

causerie (kō-zrē´), a familiar talk.

caviare (kä-vē-är´) or caviar (kav´i-är).—Roe of sturgeon, and other large fish, prepared and salted, and used as a relish. They often resemble morning-glory seeds in appearance.

champignons (shäN-pē-nyôN´).—Mushrooms.

Champs Elysées (shäN zā lē zā´), Elysian Fields; a public park in Paris.

cela va sans dire (that goes without saying), (se la vȧ säN dēr´), that is understood.

ce n’est que le premier pas qui coûte (se ne kle pre-mēā pä´kē-kōōt´), it is only the first step that is difficult.

cèpes (sāp), or ceps (sā).—An edible kind of mushroom.

c’est à dire (se tȧ dēr´), that is to say.

c’est une autre chose (se tü nō tre shōz´), that is quite another thing.

chacun à son goût (shȧ koN ȧ sôN gōō´), everyone to his taste.

chacun tire de son côté (shȧ köN tēr´ de sôN kō tā´), every one inclines to his own side or party.

chanson (shäN sôN´), a song.

chansons à boire (shäN sôN zȧ bwȧr´), drinking songs.

chapeau (shȧ pō´), a hat.

chapeau bas (shȧ pō bä´), hats off.

chapeau de bras (shȧ pō de brȧ´), a military cocked hat.

chapelle ardente (shȧ pe lȧr däNt´), the chamber where a dead body lies in state.

chapon (shä-pôN´).—Capon.

chapon au gros sel (shä-pôN ō grō sel).—Plain boiled capon; literally, capon served with a big lump of salt (placed upon it).

chargé d´affaires (shȧr zhā dȧ fer´), one intrusted with state affairs at a foreign court.

charlotte russe (shär-lot´ rüs), or charlotte à la russe (shär-lot´ ä lä rüs).—A dish of custard or whipped cream inclosed in a cup of sponge cake.

chartreuse à la Parisienne (shär-trûz´ ä lä pä-re-syen´).—A showy entrée, consisting chiefly of quenelles of forcemeat, containing ragoût and kebobs; an entrée de force; entrée à surprise.

chasse café (shäs kä-fā´).—A drink of liqueur served after the coffee at dinner.

château (shä tō´), a castle.

châteaux en Espagne (shä tō zäN nes pȧyn´), castles in Spain.

châteaubriand sauce (shä-tō-brē-äN´).—See maitre d’hôtel butter.

chauffeur (shō for´), driver of an automobile.

chaufroid sauce (shō-frwä´).—A white or brown jelly containing some sauce; a sauced jelly, or a gelatinized sauce.

chef (shef), man cook.

chef de bataillon (shef da bȧ tä yôN´), a major.

chef-d’œuvre (shā dö vr´), a masterpiece.

chemin de fer (lit. iron road), (she mâNt fer´), a railway.

chemin faisant (she mâN fe zän´), by the way; in passing.

chère amie (she rȧ mē´), a dear (female) friend, a lover.

cher´vil.—A plant (Anthriscus cerefolium) with finely divided leaves. Two curly varieties are used in soups and salads.

che sara, sara (It.), (ka sä ra sa ra´), what will be will be.

cheval de bataille (lit., a war-horse), (she vȧl de bȧ tä´y) chief dependence or support; one’s strong point.

chic (shēk), stylish, smart.

chiffonade (shē-fō-näd´).—A salad preparation of lettuce, chervil, sorrel, and scallions, with fresh butter, and some bouillon poured over it. When milk or fresh cream is added, it is called potage à la chiffonade; otherwise potage de santé (pō-täzh´ de säN-tā´).

chil´i.—A kind of red pepper or capsicum.

chil´i sauce.—A sauce condiment made with chilis, tomatoes, etc.

Chinese´ stur´geon soup.—A soup of beef and veal, containing pieces of cartilage from the sturgeon’s head boiled tender.

chi tace confessa (It.), (kē tä´chā kōn fes´sä), he who keeps silent admits his guilt.

chive.—A plant allied to the onion, of which the young leaves are used in omelets, etc.

choucroute (shoo-kroot´).—French sauerkraut, or sauerkraut in general.

chou-fleur (shoo-flûr´).—Cauliflower.

choux (shoo).—(a) Cabbages. (b) See choux pâtissières.

choux de Bruxelles (shoo de brü-sel´).—Brussels sprouts.

choux de mer (shoo de mâr).—Sea kale, a kind of cruciferous pottage root.

choux pâtissières (shoo pä-tē-syâr´).—Soufflés in small molds; small cakes of baked batter.

ci git (sē zhē´), here lies. (A common inscription on tombstones.)

civet (sē-vā´).—A ragoût of hare [civet de lièvre (lyā´vr)], deer [civet de chevreuil (she-vrû´y)], or other game, into which wine and onions enter as ingredients.

clare´mont sauce.—Butter sauce flavored by frying onions in it. The onions are removed after frying.

cock´a-lee´kie.—Capon soup, boiled with leeks and prunes—a favorite Scotch dish.

cock´tail of oysters or clams.—A dish containing oysters or clams seasoned with ketchup, pepper, etc., and served in a tumbler or glass.

cocotte (kō-kot´).—A kind of iron casserole with two loop handles and a cover.

cœurs d’artichauts (kûr-där-tē-shō´).—Artichoke heads.

cognac (kō-nyäk´).—A brandy distilled at Cognac, in France; hence, loosely, any French brandy.

coiffeur (kwȧ-för´), a hairdresser.

coiffure (kwȧ für´), a headdress.

coing (kwaN).—Quince. A liqueur, or ratafia, is made flavored with quince; and a jelly of quinces is called coing de tranches (de tränsh).

collared.—This term is loosely used with no apparent definite meaning in the names of various dishes.

col´lared beef.—A thin piece of beef, usually from the flank, rolled into a round form.

col´lops.—Small pieces or slices.

com´fit.—A dry sweetmeat; fruit, seed, or the like, preserved in sugar and dried.

comme il faut (kô mēl fō´), proper, as it should be.

comment vous portez vous? (kô mäN vōō pôr tā vōō´), how are you?

commis voyageur (kô mē vwȧ yȧ zhör´), a commercial traveler.

compagnon de voyage (kôN pȧ nyôN de vwȧ yȧzh´), a traveling companion.

compiègne cake (koN-pyān´).—A kind of cake intended to be drenched with liqueur, sliced, and sandwiched with apricot jam.

com´pote (French pron. kôN-pōt´).—Cooked fruit; fruit preserved with sugar so as to preserve its form. Also, a savory dish of pigeons, quails or larks, mixed with peas or mushrooms.

compte rendu (kôNt räN dü´), an account rendered, a report.

comptoir (kôN twȧr´), a counting-house; a counter.

comte (kôNt), count.

comtesse (kôN tes´), countess.

con amore (It.), (kō nä mō´rā), with affection, very earnestly.

concierge (kôN s erzh´), a door-keeper.

conciergerie (kôN sē er zhrē´), a door-keeper’s lodge; a noted prison in Paris.

concours (kôN kōōr´), competition for, or as for, a prize.

con diligenza (It.), (kōn dē lē dshen´dzä), with diligence.

con dolore (It.), (kōn dō lō´rā), with grief; sadly.

confit (kôN-fē´).—A dry sweetmeat; fruit preserved in sugar and dried; a comfit.

confiture (kôN-fē-tür´).—Preserves.

confrère (kôN frer´), a colleague.

conoscente (It.), (kō nō shen´tā), a connoisseur.

conseil de famille (kôN se´y de fȧ mē´y), a family council or consultation.

conseil d’état (kôN se´y dā tȧ´), a council of state; a privy council.

consommé (kôN-sō-mā´).—Strong broth of meat and vegetables, concentrated till slightly browned; in restaurants applied to thin soups such as would be made by this broth diluted.

cor´dial.—A sweet and aromatic liquor. A liqueur is an alcoholic cordial.

contretemps (kôN tre täN´), an awkward mishap.

cordon sanitaire (kôr dôN sȧ nē ter´), a line of sentries to prevent, as far as possible, the spread of contagion or pestilence. Used also of other precautionary measures.

corps diplomatique (kor dē plô mȧ tēk´), a diplomatic body.

cortège (kor tezh), a procession.

côte (kōt).—A rib.

côtelette (kōt-let´).—A small rib; part of a rib; a piece of meat with the rib attached; a cutlet.

couleur de rose (kōō lör de rōz´), rose color.

coup (kōō), a stroke.

coup de grâce (kōō d gräs´), a finishing-stroke. (Formerly applied to the fatal blow by which the executioner put an end to the torments of a culprit broken on the wheel.)

coup de main (kōō d mâN´), a sudden attack, enterprise, or undertaking.

coup de maître (kōō d metr´), a master-stroke; with consummate skill.

coup de pied (kōō d pēā´), a kick.

coup de plume (kōō d plüm´), a literary attack.

coup de soleil (kōō d sô le´y), a sunstroke.

coup d’essai (kōō de sā´), a first attempt.

coup d’état (kōō dā tȧ´), a stroke of policy; a sudden and decisive blow, usually inflicted by unconstitutional means.

coup de théâtre (kōō dā tā ätr´), a theatrical effect.

coup d’œil (kōō dö´y), a rapid glance.

courage sans peur (kōō rȧzh sän pör) fearless courage.

court bouillon (boo-e-yôN´).—A very rich bouillon made by braising bouillon vegetables in butter, evaporating down, and then boiling in wine. It is added to sauces.

coute qu’il coute (kōōt kēl kōōt´), cost what it may.

crême (krām, or krâm).—A cordial of the relatively thick or visced kind, such as crême de la menth (cream of minth), crême de la moka (cream of mocha coffee), crême de cocoa (cream of cocoa), etc.

crême bachique (krām bâ-shēk´).—A custard jelly with wine and egg-froth.

crême brulée (krām brü-lā´).—Brown sugar, or caramel, with cream.

crême fouettée à la paysanne (foo-et-ta´ ä lä pā-zän´).—Whipped cream.

créole (krā-ōl´).—See à la créole.

crêpes (krāp).—Small fried cakes; a form of French pancake.

cressons (krā-sôN´).—Cresses.

crève-cœur (krev kör´), deep sorrow; grief.

crevette (krā-vet´).—Shrimp.

croquants (krō-käN´).—A piece of crisp pastry or confection which makes a crunching sound between the teeth, as a macaroon or a nougat.

crouton (kroo-tôN´).—Small pieces of bread fried in butter or oil, for use as a garnish to salmis, fricassees, etc., or to serve with soups.

croquembouches (krō-käN-boosh´).—Small mounted pieces of crisp pastry, such as macaroons, nougats, gimblettes, etc.

crum’pet.—A kind of large, thin, light cake or muffin cooked on a griddle.

cuisine (küē-zēn´), a kitchen; cookery.

cuissot (kwē-sō´).—Haunch.

cul-de-sac (kül de sȧk´), the bottom of the bag; a blind alley.

cyg´net.—A young swan.

d’accord (dȧ kôr´), agreed; in tune.

dame d’honneur (dȧm dô nör´), a maid of honor.

dantesques (däN-tesk´).—Frozen custards.

dariole (dä-rē-ōl´).—A piece of pastry consisting of a shallow cup of short paste, filled with a rich compound of cream or custard with macaroons, fruit, or the like.

darne (därn).—Slice; cut.

das geht Sie nichts an (Ger.), (däs gāt zē nikts än´), that does not concern you.

de (de).—Of.

de bonne augure (de bô nō-gür´), of good omen.

de bonne grâce (de bôn gräs´), with good will, willingly.

débris (dā brē´), refuse.

début (dā bü´), first appearance.

débutante (dā bü täNt´), a young lady just entering society.

décolleté (dā kôl tā´), open-breasted.

dégagé (dā gȧ zhā), free, easy, without constraint.

de gaieté de cœur (de gā tā d kör´), in sport, sportively.

de haute lutte (de ōt lüt´), by a violent struggle.

dehors (dā ôr´), without; out of; foreign; irrelevant.

déjeuner à la fourchette (dā zhö nā ȧ lȧ fōōr shet´), a cold breakfast.

de mal en pis (de mȧ läN pē´), from bad to worse.

demeure (de mör´), dwelling; residence

demi-jour (de mē zhōōr´), faint light.

demi-tasse (dā-mē-täs´).—A small cup for black coffee.

dénouement (dā nōō mäN´), an unraveling or winding up.

dépêche (dā pesh´), a dispatch; a message.

dernier cri (der nēā krē´), (the latest cry), the latest fashionable fad.

dernier ressort (der nēā re sôr´), the last resource.

désagrément (dā zȧ grād mäN´), something disagreeable or unpleasant.

désorienté (dā zô rēäN tā´), confused.

désossée (dā-sō-sā´).—Boned.

détour (dā tōōr´), a circuitous march.

de trop (de trô´), too much or too many; not wanted.

devoir (de vwȧr´), duty.

diablotins (dē-ab-lō-taN´).—(a) Frozen custards. (b) Neapolitan dragées. (c) Chocolate bonbons in paper.

di buona volonta sta pieno l’inferno (It.), (dē bwô nä vō lōn’tä sta pyā´nō lēN fer’nō), hell is full of good intentions.

Dieu est toujours pour les plus gros bataillons (dēö e tōō zhōōr´ pōōr lā plü grō bȧ tä yöN´), God is always on the side of the largest battalions; the largest army has the best chance.

Dieu et mon droit (dēö ā môN drwä´), God and my right.

Dieu vous garde (dēö vōō gȧrd´), God protect you.

di grado en grado (It.), (dē grä’dō ān grä’dō), step by step; gradually.

dinde (daNd).—Turkey.

dindonneau (daN-dō-nō´).—Young turkey; turkey pout.

Dios me libre de hombre de un libro (Sp.), (dē´ōs mā lē´vrā dā ōm’vrā dā ōōn lē vrō), God deliver me from a man of one book.

di salto (It.), (dē säl’tō), by leaps.

di tutti novello par bello (It.), (dē tōōt tē nō vel’lo pär bel’lō), everything new seems beautiful.

divertissement (dē ver tēs mäN´), amusement; sport.

di zara (dē zä´rä).—A less common name for maraschino.

doctrinaire (dôk trē ner´), a theorist.

dolce far niente (It.), (dōl´chā fär nyen´tā), sweet idleness.

domino (It.), (dō´mē nō), a mask robe.

dorer la pilule (dô rā lȧ pē lül´), to gild the pill.

double entente (dōō bläN täNt´), double meaning; a play on words.

douceur (dōō sor´), a bribe.

doux yeux (dōō zēö´), soft glances.

drap d’argent (drȧ dȧr zhäN´), silver lace.

drap d’or (drȧ dôr´), gold lace.

droit des gens (drwä dā zhäN´), the law of nations; international law.

drôle (drōl), droll; funny.

drôle le corps (drōl le kôr´), a droll fellow; a punster.

durante vita (Sp.), (dōō rȧn´tā vē´tä), during life.

Dutch sauce.—Butter emulged with yolk of egg, or a sauce with this as a basis; Hollandaise sauce.

eau de cologne (ō d kô lôn´y), Cologne water.

eau de vie (ō d vē´), the water of life—applied usually to brandy.

ébauche (ā bōsh´), a rough drawing; a sketch.

éclanche (ā kläNsh´).—Shoulder of mutton.

éclat (ā klȧ´), splendor; brilliancy.

école de droit (ā kôl de drwä´), law school.

école de médecine (ā kôl de mād sēn´), medical school.

école militaire (ā kôl mē lē ter´), military school.

école polytechnique (ā kôl pô lē tek nēk´), polytechnique school.

écrevisse (ä-kr-vēs´).—Crayfish.

édition de luxe (ā dē sēôN´ de lüks´), a splendid edition of a book, handsomely bound, and usually well illustrated.

égal (ā gȧl´), equal.

égalité (ā gȧ lē tā´), equality.

égarement (ā gär mäN´), bewilderment.

ehrlich währt am längsten (Ger.), (ār´lik vert äm leng´sten), honesty is the best policy.

elle mit Weile (Ger.), (ī le mit vī´le), the more haste, the less speed.

eine Schwalbe macht keinen Sommer (Ger.), (ī ne shwäl´be mäkt kī nen zô´mer), one swallow does not make a summer.

ein gebranntes Kind scheut das Feuer (Ger.), (īn ge brän tes kint´ zhôit däs fôi´er), a burnt child dreads the fire.

el corazon manda las carnes (Sp.), (āl kō rä thōn´ mändä läs kär´nās), the heart bears up the body.

élève (ā lev´), pupil.

élite (ā lēt´), a select body of persons.

éloge (ā lôzh´), a funeral oration.

éloignement (ā lwȧn ye mäN), estrangement.

embonpoint (äN bôN pwaN´), roundness, good condition.

émigré (ā mē grā´), an emigrant.

employé (äN plwȧ yā´), a person employed; a clerk.

empotage (äN-pō-täzh´).—Consommé or gravy broth.

empressement (äN pres mäN´), ardor; zeal; interest.

en ami (äN nȧ mē´), a friend.

en arrière (äN nȧ rē er´), in the rear; behind.

en attendant (äN nȧ täN däN´), in the meantime.

en avant (äN nȧ vâN´), forward.

en badinant (äN bȧ dē näN´), in sport, jestingly.

en bagatelle (äN bȧ gȧ tel´), trifling; contemptuously.

en ballon (äN bä-lôN´).—Boned and stuffed with forcemeat, etc.—said of fowls´ legs so cooked.

en bloc (äN blôk´), in the lump.

en brochette (äN brō-shet´).—On wooden skewers.

en caneton (äN kä-ne-tôN´).—A term used to designate fowls´ legs boned and stuffed with forcemeat, etc.

en casserole (äN kä-s-rōl´).—In a casserole.

en coquille (äN kō-kē´y).—(Served) in shells, as oysters prepared as if to be escalloped and then baked in shells and served.

en cracovie (äN krä-kō-vē´).—With salpicon wrapped in calf’s udder or pig’s caul—said of ox palates.

en cueros, en cueros vivos (Sp.), (ān kōōā´rōs, ān kōōä´rōs vē vōs), naked; without clothing.

ende gut, alles gut (Ger.), (en´de gōōt, ä´les gōōt), all’s well that ends well.

en déshabillé (äN dā zȧ bē yā), in undress; in one’s true colors.

en Dieu est ma fiance (äN dēō´e mȧ fēäNs´), my trust is in God.

en Dieu est tout (äN dēō e tōō´), in God are all things.

en échelon (äN nā sh lôN´), in steps; like stairs.

en effet (äN ne fe´), substantially, really, in effect.

en famille (äN fȧ mē´y), with one’s family at home.

enfant gâté (äN fäN gä tā´), a spoiled child.

enfants perdus (lit., lost children), (äN fäN per dü´), a forlorn hope.

enfant terrible (äN fäN te rēbl´), (a terrible child), one that is apt to do or say something exceedingly ill-timed and embarrassing.

enfant trouvé (äN fäN trōō vā´), a foundling.

enfin (äN fâN´), in short, finally, at last.

en flute (äN flüt´), carrying guns on the upper deck only.

en foule (äN fōōl´), in a crowd.

en grand (äN gräN´), of full size.

en grande tenue (äN gräNd te nü´), in full official, or evening, dress.

en grande toilette (äN gräNd twȧ let´), full-dressed; in full rig.

en haut (äN ō´), on high; above.

en masse (äN mäs´), in a body or mass.

ennui (äN nüē´), weariness.

en passant (äN pä säN´), in passing, by the way.

en plein jour (äN plâN zhōōr), in open day.

en queue (äN ko´), immediately after; in the rear. Used specially of persons waiting in line, as at the door of a theater, at the ticket-office of a railway station, etc.

en rapport (äN rȧ pôr´), in harmony, relation, or agreement.

en règle (äN regl´), regular; regularly; in order.

en revanche (äN re väN sh´), in return; as a compensation for.

en route (äN rōōt), on the way.

ensemble (äN säN bl´), the whole.

en suite (äN süēt´), in company; in a set.

en tasse (äN täs´), in a cup.

entente cordiale (äN täNt kôr dēȧl´), a good understanding, especially between two states.

entourage (äN tōō rȧzh´), surroundings.

en tout (äN tōō´), in all; wholly.

entre deux feux (äN tre dö fö´), between two fires.

entre deux vins (lit., between two wines), (äN tre dö vâN´), half-drunk.

entre nous (äN tre nōō´), between ourselves; in confidence.

entrepot (äN tre pō´), a warehouse or magazine.

entreprenant (äN tre pre näN´), enterprising.

entrepreneur (äN tre pre nör´), a contractor; the chief director of an undertaking.

entre-sol (äN tre sôl´), a half story or mezzanine, especially one next above the ground floor.

en vérité (äN vā rē tā´), in truth; really.

en vigueur (äN vē gör´), in force.

envoyé (äN vwȧ yā´), an envoy or messenger.

escargots (ās-kär-gō´).—Snails.

escarole (es-kä-rōl).—A species of chicory used for salads; also, a variety of lettuce resembling this.

es fehlt mir nichts (Ger.), (es fālt mēr nikts´), nothing is the matter with me.

es freut mich sehr (Ger.), (es frôit mik zār´), I am very glad.

es ist nicht alles Gold, was glänzt (Ger.), (es ist nikt ä les gôlt´ väs glentst´), all is not gold that glitters.

espagnol, (es pȧ nyōl´), Spanish; a Spaniard.

espagnole sauce (es-pȧ-nyōl´).—Brown sauce made by boiling meat and flavoring vegetables and spices in normal broth to a glace, browning with roux, and removing the fat.

esprit de corps (es prē d kôr´), the spirit of honor, loyalty, or enthusiasm in an individual working for the good of a common body, society, or association, as a college class, a military company, fraternal or other association.

esprit des lois (es prē dā lwȧ´), spirit of the laws.

es thut mir sehr leid (Ger.), (es tōōt mēr zār līt´), I am very sorry.

esturgeon (es-tür-zhôN´).—Sturgeon.

Etats-Généraux (ā tȧ zhā nā rō´), the States-General.

Ewigkeit (Ger.), (ā´vik kīt), eternity.

exposé (ek spō zā´), an exposition; a recital.

façon de parler (fȧ sôN de pȧr lā´), manner of speaking; phrase; locution.

fade (fȧd), flat; stale; insipid.

fainéant (fe nā äN´), idle.

faire bonne mine (fer bôn mēn´), to put a good face on the matter.

faire l’homme d’importance (fer lôm dâN pôr täNs'), to give one’s self airs.

faire sans dire (fer säN dēr´), to act without ostentation or boasting.

faire son devoir (fer sôN de vwȧr´), to do one’s duty.

faisan (fā-säN´).—Pheasant.

fait accompli (fe tȧ kôN plē´), a thing accomplished; an accomplished fact.

fanchonettes (fäN-shō-net´).—Small cakes like tartlets covered with meringue froth, with jam, currants, etc.

farcie (fär-sē´).—Stuffing of forcemeat.

farine de riz (fä-rēn´ de rē´).—Rice flour.

faubourg (fō bōōr´), an outskirt of a town; a suburb.

fausse tortue (fōs tôr-tû).—Mock turtle.

fauteuil (fō tö´y), an easy chair.

faux pas (fō pä´), a false step; an act of indiscretion.

fécule de pommes de terre (fā-kül´ de pum de târ´).—Potato starch, used especially in making Savoy cakes, and others.

femme couverte (fȧm kōō vert), a married woman.

femme de chambre (fȧm de shäNbr´), a chambermaid.

femme de charge (fȧm de shȧrzh), a housekeeper.

femme galante (fȧm gȧ läNt´), a gay woman; a prostitute.

femme sole (fȧm sōl´), an unmarried woman.

fendre un cheveu en quatre (fäN dröN she vö äN kȧtr´), to split a hair in four; to make subtle distinctions.

fête (fet), a feast; festival; holiday.

fête champêtre (fet shäN petr´), a rural out-of-door feast; a festival in the fields.

fête Dieu (fet dē ō´), the Corpus Christi festival in the Roman Catholic church.

feu de joie (fö d zhwȧ), a bonfire; a firing of guns in token of joy.

feuilletage (fû-ye-täzh´).—Puff paste.

feuilleton (fö y tôN´), a small leaf; a part of a newspaper devoted to light, entertaining matter.

filet (fē-lā´), Eng. fil´let.—(a) The under cut of the loin of beef and venison. (b) Breast of fowl or game when cut out [the inner muscles near the bone being the filet mignons (fē-lā´ mē-nyôN´)]. (c) Any longish strips of meat or vegetables.

filet du dedans (fē-lā´ dü dā-däN´).—The under cut of the loin of beef; a filet.

fille de chambre (fē y de shäN br´), a chambermaid.

fille d’honneur (fē y dô nör´), a maid of honor.

fil´let.—See filet. Fillet is the usual spelling in English culinary books.

fils (fēs), son.

fin de siècle (fâN d sēekl´), the end of the century.

Fin´nan had´die.—Haddock cured in peat smoke, originally coming from Findon (pronounced fin´an) in Scotland; also, haddock smoked in other ways.

flageolets (flä-zhō-lā´).—Beans.

flamms.—Pancakes.

fleur-de-lis (flör de lē´), the flower of the lily.

fleur de terre (flör de ter), even with the surface of the ground.

fleurons (flû-rôN´).—Punched-out ornaments of bread (crusted or fried), or of paste (baked), or of other materials.

Flor´ence cakes, or Flor´entines.—A kind of cake consisting of a thin shell of puff paste containing a composition of curds, butter, yolks, flour, bitter almonds, and lemon, or a very similar composition.

flum´mery.—A cold, sweet dish chiefly of cereals, often with fruit in it, molded and to be eaten with wine, milk, or sauce.

foie (fwä).—Liver.

flux de bouche (flüks de bōōsh´), inordinate flow of talk; garrulity.

fond (fôN).—The broth or juice from braised flesh or fish, usually served as a sauce.

fondue (fôN-dü´).—A preparation of cheese, eggs, and butter melted together.

fra (It.), (frä), brother; friar.

frais (fre), cost; expense.

fraise (frāz).—Strawberry.

framboise (fräN-bwäz´).—Raspberries.

Fra Modesto non fu mai priore (It.), (frä mō des tō nōn fōō mä ē pryō´rā). Friar Modest never became prior.

franco (It.), (fräng´kō), free from postage.

frangipane (French pron. fräN-zhē-pän´).—A kind of compound pastry cream flavored with almonds, with which pastry is garnished.

frisch begonnen, halb gewonnen (Ger.), (frish be gô´nen, hälp ge vô´nen), well begun is half done.

froides mains, chaude amour (frwäd mâN´ shō dȧ mōōr´), cold hands, warm heart.

fromage (frō-mäzh´).—Cheese.

fromage à la Chantilly (ä lä shäN-tē-yē´).—fromage de Chantilly (de shäN-tē-yē´).—Apricot jam.

frondeur (frôN dör´), a declaimer against the administration.

front à front (frôN tȧ frôN´), face to face.

fru´menty.—A food prepared by boiling wheat in milk to a jelly, usually with the addition of currants, sugar, egg yolk, and spice.

fumet (fü-mā´).—A high-flavored substance, such as extract of game, for flavoring dishes of food; also, less properly, a ragoût of partridge and rabbits braised in wine.

fuyez les dangers de loisir (füē yā lā däN zhād lwȧzēr´), fly from the dangers of leisure.

gaieté de cœur (gā tā d kör´), gaiety of heart.

galatine.—Boned fowl, veal, or the like, stuffed with pieces of meat and force, boiled, and served cold, with a garnish of jelly or aspic.

gal’imaufry, or galimafrée (gä-lē-mä-frā´).—A kind of ragoût of various kinds of meat highly flavored.

garage (gȧ rȧzh´), a place where automobiles are stored and kept in order.

garbancas (gär-bän-säs´).—Chick-peas.

garbure (gär-bür´).—A soup of bacon and cabbage or other vegetables sometimes with cheese added.

garçon (gȧr sôN´), a lad; a waiter.

garde à cheval (gȧr dȧ she vȧl´), a mounted guard.

garde du corps (gȧrd dü kôr´), a bodyguard.

garde mobile (gȧrd mô bēl´), a body of troops liable to be called out for general service.

garde royale (gȧrd rwȧ yȧl´), royal guard.

gardez (gȧr dā´), take care; be on your guard.

gardez-bien (gȧr dā bēâN´), take good care; be very careful.

gardez la foi (gȧr dā lȧ fwȧ´), keep the faith.

Gas´cony sauce.—Velouté with capers, truffles, and egg yolk.

gaspacho (gäs-pä´chō).—A bread-and-vegetable salad, made by the Spanish, containing pimentoes, tomatoes, oil, and vinegar, and (in the richer form) fish, crayfish, piquant preserves, etc.

gâteau (gä tō´), cake.

gâteaux (gä-tō´).—Cakes of flour, butter and eggs.

gâteaux de puits d’amour (de pwē dä-mōōr´).—Love-wells.

gaucherie (gōsh rē´), awkwardness.

gauffres (gō´fr).—Waffles.

gehen Sie Ihres weges (Ger.), (gā´en zẽ ẽ res vā´ges), go your way.

gelée (zhe-lā´).—Jelly.

gendarmerie (zhäN dȧr me rē´), the armed police force.

Gene´va sauce.—A coulis of fried onions with meat essence or espagnole, with anchovy butter, and usually port or claret wine. It is used especially with fresh water fish.

génoise sauce (zhā-nwäz´).—Espagnole sauce flavored with fumet and red wine.

génoises (zhā-nwäz´).—Glazed cakes of sugar, eggs, flour and almonds.

gens d’armes (shäN dȧrm´), men-at-arms; military police.

gens de condition (zhäN de kôN dē sēôN´), people of rank.

gens d’église (zhäN dā glēz´), the clergy; clerics.

gens de guerre (zhäN d ger´), military men.

gens de lettres (zhäN d letr´), literary men.

gens de loi (zhäN d lwȧ´), lawyers.

gens de même famille (zhäN d mem fȧ mē´y), people of the same family; birds of a feather.

gens de peu (zhäN d pö´), the lower classes.

gentilhomme (zhäN tē yôm´), a gentleman.

gibelotte (zhē-blot´).—Stewed rabbit; sometimes, stewed chicken or other white meat.

gibier (zhē-byā´).—Game, as hare, deer, etc.

gibier de potence (zhē bēā d pô täNs´), a gallows-bird; one who deserves hanging.

gigot (zhē-gō´).—Leg of mutton.

gimblettes (zhaN-blet´).—Small pastry preparations, such as croquignoles and croquembouches. Small pastry, or patés de petit four; they are used as ingredients of croquembouches.

giovine Italia (It.), (dzhō vē´nā ē tä´lyä), young Italy.

giovine santo, diavolo vecchio (It.), (dzhō vē nā sän´tō dyä´vō lō vek´kyō), a young saint; an old devil.

gitano (Sp.), (hē tä´nō), a girl.

glace (gläs).—A glaze, or broth, reduced by boiling to a gelatinous paste, so that when poured over meats it will give them a shiny appearance.

glacé (glä-sā´).—Covered with glace.

glaced (gläst).—Iced; having a shiny appearance produced by a coating of sugar, gelatine, or glace.

glaize, or glase (glāz).—A glace.

gleich und gleich gesellt sich gern (Ger.), (glīk´ oont glīk´ ge zelt sik gern´), birds of a feather flock together.

gli assenti hanno torti (It.), (lyē äs sen´tē än nō tôr´tē), the absent are in the wrong.

godiveau (gō-dē-vō´).—A kind of mincemeat, usually of veal, made into balls, to garnish the interior of hot patés and vol-au-vents.

gold´en buck.—A Welsh rarebit served with a poached egg on it.

goujon (goo-zhôN).—Gudgeon, a rather coarse fish.

goulash (goo-läsh´).—See gulash.

goutte à goutte (gōō tȧ gōō´), drop by drop.

gouvernante (gōō ver näNt´), governess.

grâce à Dieu (gräs ȧ dēö´), thanks be to God.

grande chère et beau feu (gräNd sher´ ā bō fö´), good fare and a good fire; comfortable quarters.

grande parure (gräNd pȧ rür´), full dress.

grande toilette (gräNd twȧ let´), full dress.

grand merci (gräN mer sē´), many thanks.

gratin (grä-taN´).—The brown crust formed upon a gratinated dish; also, the dish itself.

grat´inate.—To cook, as macaroni, in a savory sauce or broth until the juice is absorbed and a brown crust forms.

gren´adine.—A kind of fricandeau, with a basis of forcemeat.

grenouille (gre-noo´y).—Frog.

grill.—To broil.

grenadin (grā-nä-daN´).—A small fricandeau, or dish made with a basis of forcemeat.

grisette (grē zet´), dressed in gray. (Applied to French shop girls.)

groseille à maquereau (grō-zā´y ä mā-k’rō´).—Gooseberry.

gros rôti (grō rō-tē´).—A large joint of roast meat.

grosse tête et peu de sens (grōs tet´ ā pö d säNs´), a big head and little sense.

Gruyère cheese (grü-yâr´).—A kind of salted cheese in thin cakes.

guava jel´ly (gwä´vä).—An excellent jelly made from the slightly astringent fruit of either of two tropical trees.

guerra al chuchillo (Sp.), (gā´rä äl kōō chē´lō), war to the knife.

guerra cominciata, inferno scatenato (It.), (gwe ra kō mēn chyä´tä, ēn fār´nō skatän´tā), war begun; hell unchained.

guerre à mort (ge rȧ môr´), war to the death.

guerre à outrance (ge rȧ ōō träNs´), war to the uttermost.

gulash (goo-läsh´), or Hunga´rian gulash.—A ragoût of rump steak flavored with paprika.

gum´bo.—A soup thickened with the mucilaginous pods of the okra; also, the okra pods themselves.

habitué (ȧ bē tüā´), a frequenter.

hardiesse (ȧr dēes´), boldness.

hareng (ä-räN´).—Herring.

haricot (ä-rē-kō´).—A stew or ragoût of meat. Also, the common string bean.

haricots verts (ä-rē-kō´ vâr).—Green string beans.

haut et bon (ō tā bôN), great and good.

haut gout (ō gōō´), high favor; elegant taste.

hauteur (ō tör´), haughtiness and pride.

haut ton (ō tôN´), highest fashion.

heureusement (ö röz mäN´), happily.

historiette (ēs tô rēet´), a short history; a tale.

Hollandaise sauce (ō-läN-däz´; Eng. pron. hol´lan-dāz´). See Dutch sauce.

homard (ō-mär´).—The European lobster—larger than the American lobster, called homard américaine (ō-mär´dä-mā-rē-kān´).

homme d’affaires (ôm dȧ fer´), a man of affairs.

homme d’état (ôm dā tȧ´), a statesman.

homme de robe (ôm de rôb´), a man in civil office.

homme de lettres (ôm de letr´), a literary man.

homme d’esprit (ôm des prē´), a man of intellect.

honi soit qui mal y pense (ô nē swȧ´ kē mȧl ē päNs´), shame be to him who thinks evil of it. (The motto of the Order of the Garter.)

hors de combat (ôr de kôN bȧ´), disabled; unfit to continue a contest.

hors de la loi (ôr de lȧ lwā), outlawed.

hors de propos (ôr de prô po´), wide of the point; inapplicable.

hors de saison (ôr de se zôN´), out of season; unseasonable.

hors d’œuvre (ôr dövr´), out of course; out of accustomed place. (Used substantively of small appetizing dishes served between the soup and the second course.)

hôtel des invalides (ō tel dā zâN vȧ lēd´), hospital for old and disabled soldiers.

hôtel de ville (ō tel de vēl´), a town hall.

hôtel Dieu (ō tel dēö´), a house of God; a hospital.

hôtel garni (ō tel gȧr nē´), furnished lodgings.

huitres (wē´tr’).—Oysters.

huitres au lit (ō lē).—Same as pigs in blankets.

hure de sanglier (ür de säN-glyā´).—Head of wild boar.

hurtar para dar por Dios (Sp.), (ōōr tär´ pä rä där pōr dē´ōs), to steal in order to give to God.

ich diene (Ger.), (ik dēne), I serve.

idée fixe (ē dā fēks´), a fixed idea; intellectual monomania.

ignorance crasse (ī nyô räNs´ krȧs´), gross ignorance.

i gran dolori sono muti (It.), (ē grän dō lō´rē sō nō mōō´tē), great griefs are silent.

il a le diable au corps (ē lȧ l dēäblō kôr´), the devil is in him.

il faut de l’argent (ēl fō d lȧr zhäN), money is wanting.

il n’a ni bouche ni éperon (ēl nȧ nē bōōsh nē ā prôN´), he has neither mouth nor spur; he has neither wit nor courage.

il ne faut jamais défier un fou (ēl ne fō zhȧ me´ dāfēā öN fōō), one should never provoke a fool.

il n’est sauce que d’appétit (ēl ne sōs ke dȧ pā tē´), hunger is the best sauce.

il penseroso (It.), (ēl pān sā rō´sō), the pensive man. (The title of one of Milton’s poems.)

il sent le fagot (ēl säN le fȧ gō´), he smells of the faggot; he is suspected of heresy.

impoli (âN pô lē´), unpolished; rude.

impolitesse (âN pô lē tes´), coarseness; rudeness.

impromptu (âN prôNp tü´), a prompt remark without study.

in bianco (It.), (ēn byäng´kō), in blank; in white.

in petto (It.), (ēn pet´to), within the breast; in reserve.

insouciance (âN sōō sēäNs´), indifference; carelessness.

in un giorno non si fe' Roma (It.), (ēn ōōn dzhōr´nō nōn sē fā rō´mä), Rome was not built in a day.

ir por lana, y volver trasquilado (Sp.), (ēr pōr lä´nä, ē vōl vār´ träs kē lä´thō), to go for wool and come back shorn.

jalousie (zhȧ lōō zē´), jealousy; a Venetian window blind.

jambon (zhän-bôN´).—Ham.

jamais bon coureur ne fut pris (zhȧ me´ bôN kōō rör´ ne fü prē´), a good runner is not to be taken; old birds are not to be caught with chaff.

Jardin des Plantes (zhȧr dâN dā pläNt´), the botanical garden in Paris.

jardinière (zhär-dē-nyâr´).—A dish cooked à la jardinière. See à la jardinière. Jardinière soup has as many roots and green vegetables as can be; it differs from julienne soup by the prevalence of green vegetables in it.

je maintiendrai le droit (zhe mâN tēâN drā le drwä´), I will maintain the right.

je ne sais quoi (zhe ne se kwä´), I know not what.

je n’oublierai jamais (zhe nōō blē rā zhȧ me´), I will never forget.

je suis prêt (zhe süē pre´), I am ready.

jet d’eau (zhe dō´), a fountain; a jet of water.

jeu de mots (zhö d mō´), a play upon words; a pun.

jeu d’esprit (zhö des prē´), a witticism.

jeu de théâtre (zhö d tā ätr´), a stage trick; clap-trap.

jeunesse dorée (zhö nes dô rā´), the gilded youth.

je vis en espoir (zhe vē zäN nes pwȧr´), I live in hope.

joli (zhô lē), pretty; attractive.

julienne soup (zhü-lyen´).—Soup à la julienne. See à la julienne.

jus (zhü).—Broth; soup juice; gravy.

juste-milieu (zhüst mē lēö´), the exact middle; the golden mean; the middle course is the safest.

kein Kreuzer, kein Schweizer (Ger.), (kīn krôi´tser, kīn shwī´tser), no money no Swiss.

kip´pered her´ring.—A herring split, salted, and smoked.

kirschwasser (kērsh-väs´ûr).—A cordial distilled from the juice of the small black cherry.

klōsse (klû´ze).—Dumplings.

kumiss (koo´mis), or kumys.—A beverage consisting of a liquor made by fermenting milk, originally mare’s or camel’s milk.

kümmel (koom´mel).—A liqueur made in Germany and Russia flavored with cumin, caraway, or fennel.

lâche (läsh), lax; relaxed.

la critique est aisée, l’art est difficile (lȧ krē tēk´ e te zā´, lȧ´re dā fē sēl´), criticism is easy, art is difficult.

lade nicht alles in ein Schiff (Ger.), (lä de nikt ä´les in īn´ shif´), do not ship all in one vessel; do not put all your eggs in one basket.

l’adversité fait les hommes, et le bonheur les monstres (lȧd ver zē tā´ fe lā zôm´, ā le bô nör´ lā môNstr´), adversity makes men, and prosperity monsters.

la fortuna aiuta i pazzi (It.), (lä fōr tōō´nä ä yōō´tä´dzē), fortune passes everywhere; all men are subject to the vicissitudes of Fortune.

laguna (It.), (lä gōō´nä), a moor; a fen.

laissez faire (le sā fer´), let alone.

laissez-nous faire (le sā nōō fer´), let us act for ourselves; let us alone.

laitue (lā-tü´).—Lettuce.

la la (lȧ lȧ´), so so; indifferently.

l’allegro (It.), (läl lā´grō), the merry man. (The title of one of Milton’s poems.)

l’amour et la fumée ne peuvent se cacher (lȧ mōōr´ ā lȧ fü mā´ ne pöv se kȧ shā´), love and smoke cannot be hidden.

langage des halles (läN gȧzh dā ȧ´), the language of markets; Billingsgate.

langouste (läN-goost´).—The crawfish.

langue (läNg).—Tongue.

lapereau (lä-p’-rō´).—Young rabbit; cony.

la patience est amère, mais son fruit est doux (lȧ pä sēäNs e tȧ mer´, me sôN früē´ e dōō´), patience is bitter, but its reward is sweet.

lapins en accolade (lä paN ä nä-kō-läd´).—A brace of rabbits on a dish.

la povertà e la madre di tutti le arti (It.), (lä pō vār tä´ e lä mä´drā dē tōōt´ tē lā är´tē), poverty is the mother of all the arts.

l’argent (lȧr zhäN), silver; money.

lasagne (lä-säN´y).—Ribbonlike strips of macaroni paste; also noodles.

lasciate ogni speranza voi, ch’entrate (It.), (lä shyä´tā ō nyē spā rän´dzä vôē, kān trä´tā), all hope abandon ye who enter here.

lassen Sie mich gehen (Ger.) (lä´ sen zē mik gā´en), let me alone.

l’avenir (lȧv nēr´), the future.

la vertu est la seule noblesse (lȧ ver tü´ e lȧ söl nôbles´), virtue is the sole nobility.

leason (lē´ son).—Thickening, as flour, starch, egg yolk, etc.

le beau monde (le bō môNd´), the world of fashion; society.

lebkuchen (lāp´koo´ken).—A cake of flour and honey, variously flavored; also, a similar cake of flour and sugar.

le bon temps viendra (le bôN täN´ vēâNdrȧ´), there’s a good time coming.

le coût en ôte le gout (le kōō täN nōt le gōō´), the expense takes away the pleasure.

le demi-monde (le de mē môNd´), Bohemia.

légèreté (lā zher tā), lightness; levity.

le grand monarque (le gräN mô nȧrk´), the grand monarch. A title applied to Louis XIV.

le grand œuvre (le gräN tövr´), the great work; the search for the philosopher’s stone.

legumes (lē-gūmz´).—Peas, lentils, or beans; improperly, fruit or green vegetables.

le jeu n’en vaut pas la chandelle (le zhö´ näN vō pä lȧ shäN del´), the game is not worth the candle (by the light of which it is played); the object is not worth the trouble.

le mot d’énigme (le mō dā nēgm´), the solution of the mystery.

l’empire des lettres (läN pēr´ dā letr´), the empire of letters.

le parole son feminine, e i fatti son maschi (It.) (lā pä rō lā sōn fā mē nē´nā, ā ē fät´tē sōn mäs´kē), words are feminine, and deeds are masculine.

la pas (le pä´), precedence.

le point de jour (le pwâNd zhōōr), daybreak.

le roi et l’état (le rwä´ ā lā tȧ), the king and the state.

le roi le veut (le rwä´ l vö´), the king wills it.

les absents ont toujours tort (lā zȧp säN´ ôN tōō zhōōr tôr´) the absent are always wrong.

les bras croisés (lā brä krwä ze´), the arms crossed.

lèse majesté (lez mȧ zhes tā), high treason.

les extrèmes se touchent (lä zek strem´ se tōōsh), extremes meet.

les larmes aux yeux (lā lärm´ zō zēö´), tears in one’s eyes.

les murailles ont des oreilles (lā mü rä´ y zôN dā zô re´ y), walls have ears.

les plus sages ne le sont pas toujours (lā plü sazh ne l sôN pä tōō zhōōr), the wisest are not always wise.

l’étoile du nord (lā twȧl dü nôr´), the star of the north.

le tout ensemble (le tōō täN säN bl´), the whole taken together.

lettre de cachet (Fr. Hist.), (letre de kȧ she´), a secret letter sealed by the royal seal, containing orders for arrest and imprisonment without trial.

lettre de change (letre d zhäN zh), bill of exchange; promissory note.

lettres de créance (letre d krā äNs´), letters of credit.

lettre de marque (letre d mȧrk´), a letter of marque or reprisal.

levée (le vā´), a morning reception.

lev´eret.—A young hare.

le vrai n’est toujours vraisemblable (le vrā ne tōō zōōr vre säN blȧbl´), truth is not always probable; truth is stranger than fiction.

levreau (lā-vrō´).—A young hare. Levreau au sang (ō säN) is a dish of young hares cooked with added pigeon blood.

l’homme propose, et Dieu dispose (lôm prô pōz´, ā dēö´ dēs pōz´), man proposes and God disposes.

liaisons dangereuses (lē e zôN däN zhröz´), dangerous alliances.

libraire (lē brer´), a bookseller.

l’inconnu (lâN kô nü´), the unknown.

l’incroyable (lâN krwä yȧbl´), the incredible, the marvelous. (The word incroyable was applied substantively to the fops of the directory period in the great French revolution.)

lingerie (lâN zhrē), linen goods; also, collectively, all the linen, cotton, and lace articles of a woman’s wardrobe.

littérateur (lē tā rȧ tör´), a literary man.

lo barato es caro (Sp.), (lō bä rä´tō ās kä´rō), a bargain is dear.

l’occhio del padrone ingrassa il cavallo (It.), (lô´kyō dāl pä drō nā ēn gräs´sä ēl kä väl´lō), the master’s eye fattens the horse.

loyauté m’oblige (lwȧ yō tā´ mô blēzh´), loyalty binds me.

macarons (mä-kä-rôN´).—Macaroons.

macaro´ni.—A paste of wheat flour and water dried in the form of long slender tubes. When prepared in still smaller tubes it is called spaghetti and vermicelli.

macaroon.—A small cake composed chiefly of whites of eggs and sugar (meringue) with pounded almonds, or sometimes filberts, cocoanut, or the like.

macédoine of fruit (mä-sā-dwäN´).—A sweet jelly with whole fruit in its substance.

macédoine of veg´etables.—A mixture of several vegetables, cooked, with some white sauce added.

macédoine sal´ad.—A salad of mixed vegetables.

ma chère (mȧ sher´), my dear (fem.).

macroon´.—A macaroon.

mademoiselle (mȧd mwȧ zel´), title given to a young unmarried lady.

madère (mä-dâr´).—Madeira wine.

maestro di color che sanno (It.) (mä es´trō dē kō lor´ kā sän´no), master of those that know. (Applied by Dante to Aristotle.)

ma foi (mȧ fwȧ´), upon my faith; upon my word.

maigre (mē´gr).—Lean meat; also, any food other than meat. Also, a kind of fish. Maigre soups are those without meat, such as those used in Lent.

maintien le droit (mâN tēâN le drwä´), maintain the right.

maison d’arrêt (mā zôN dȧ ret´), house of custody; prison.

maison de campagne (mā zôN de käN pȧn´y), a country house.

maison de force (mā zôN d fôrs´), house of correction; bridewell.

maison de santé (mā zôN d säN tā´), lunatic asylum.

maison de ville (mā zôN d vēl´), a town hall.

maitre des basses œuvres (me´tre dā bäs zövr´), a nightman.

maitre des hautes œuvres (me´tre dā ōt zövr´), an executioner; a hangman.

maitre d’hôtel (me´tre dō tel´), a house steward.

maitre d’hôtel but´ter (mā´tr dō-tel´).—Butter mixed with parsley, lemon juice, salt, and nutmeg—cold maitre d’hôtel sauce.

maitresse (me tres´), mistress.

malade (mȧ lȧd´), sick.

maladie du pays (mȧ lȧ dē´ dü pā ē´), homesickness.

maladresse (mȧ lȧ dres´), want of tact, awkwardness.

manchons de veau à la Gérard (mäN-shôN´ de vō ä lä zhā-rär´).—A dish of slices of veal rolled and stuffed.

manège (mȧ nezh´), the art of horsemanship.

mal à propos (mȧ lȧ prô pō´), ill-timed.

mal de dents (mȧl de däN´), toothache.

mal de mer (mȧl de mer´), seasickness.

mal de tête (mȧl de tet´), headache.

mal entendre (mȧ läN tä Ndr´), a misunderstanding; a mistake.

malgré nous (mȧl grā nōō´), in spite of us.

malheur ne vient jamais seul (mȧ lör´ ne vēâN zhȧ me söl´), misfortunes never come singly.

maraschino (mä-rä-skē´nō).—A cherry cordial made in Dalmatia from a sour cherry called marasca; hence, a similar liqueur prepared elsewhere.

marasquin (mä-rä-skaN´).—French for maraschino.

marchand de vin (mär-shäN´ de vaN´).—Stewed with shallots, espagnole, and claret wine—said especially of kidneys.

march´pane.—A cake of pounded almonds or pistachio nuts and sugar.

mardi gras (mȧr dē grä´), Shrove Tuesday.

mariage de conscience (mȧ rēȧzh de kôN sēäNs´), a private marriage.

mariage de convenance (mȧ rēȧzh de kôN vnäNs´), a marriage of convenience; or from interested motives.

marsala (mär’sälä-lä).—A class of white Sicilian wines, of which the best kinds resemble Madeira, but are lighter.

matinée (mȧ tē nā´), a reception, or a musical or dramatic entertainment, held in the daytime.

mauvaise honte (mô vez ôNt´), false modesty.

mauvais goût (mô ve gōō´), false taste.

mauvaise sujet (mô ve sü zhe´), a worthless fellow.

mauvais quart d’heure (mô ve kȧr dōr´), a bad quarter of an hour; an uncomfortable time; a disagreeable experience.

mauvais ton (mô ve tôN´), vulgarity.

mayonnaise sauce (mā-yō-nāz´).—A sauce of egg yolk and oil worked together, less properly with vinegar.

médecin, guéris-toi-toi-même (mād sâN´, gā rē twȧtwȧ mem´), physician, heal thyself.

mélange (mā lä Nzh), a mixture.—A light entertainment of a mixed character.

mêlée (me lā´), a disorderly fight.

ménage (mā nȧzh´), household.

menu (me nü´), bill of fare.

meringue (mā-raNg´).—Icing of white of egg and sugar thoroughly beaten together, sometimes with starch added. Pure meringues are called baisers (bā-zā´) or Spanish foam.

meringue glacée (glä-sā´).—A glazed meringue.

merluche (mâr-lüsh´).—The haddock.

mesalliance (mā zȧ lēäNz´), marriage with one of lower station.

meunière (me-nyâr´).—With brown butter, lemon juice, and parsley.

mirabelles (mē-rä-bel´).—Plums of a certain superior variety.

mir ist alles einerlei (Ger.), (Mēr´ ist ä´les ī ner lī´), it’s all the same to me.

mise-en-scène (mē zäN sen´), the staging of a play.

mon ami (mô nȧ mē´), my friend.

mon cher (môN sher´), my dear (fellow).

monde chic (môNd shēk´), world of taste; fashionable people.

monsieur (me sēö´), sir, master, gentleman.

morue (mō-rü´).—Codfish.

mot de passe (mō d päs´), the watchword.

mot du guet (mō dü ge´), a watchword.

mot pour rire (mō pōōr rēr´), a witty saying; a joke.

mots d’usage (mō dü zȧzh´), words in common use.

moules (mool).—Mussels.

moules à la bordelaise (ä lä bôr-de-lāz´).—Mussels in forcemeat.

mousseline de laine (mōōs lēn de len´), a thin woolen material.

mousseron (moo-srôN´).—Mushroom (the edible kind).

mouton (moo-tōN´).—Mutton.

mulled (muld).—Properly, heated and spiced; but often used to mean, made mild by sugar (acid wines), or by dilution (alcoholized wine).

mul´ligatawny, or mul´ligatunny.—A spiced or curried soup of hashed chicken and rice.

muraglia bianca, carta di matto (It.) (mōō rä´lyä byäng´kä, kär´tä dē māt´tō), a white wall is the fool’s paper.

naïve (nȧ ēv´), having unaffected simplicity.

naïveté´ (nȧ ēv tā´), native simplicity.

Na´ples biscuit.—Lady fingers.

Na´ples ice, Na´ples ice cream.—Same as Neapolitan ice; Neapolitan ice cream.

Neapol´itan ice, Neapol´itan ice cream.—Ice or ice cream prepared in layers, especially when colored, as in white, red and yellow.

Neapol´itan sauce.—Espagnole flavored with grated horseradish, and a sweet and savory wine fumet.

nec´tarine.—A smooth skinned variety of peach. The Spanish nectarine is a plum-like West Indian fruit, which is made into a sweet conserve.

née (nā´), born.

négligé (nā glē zhā´), a morning dress.

nesselrode pudding (nes´sel-rō-de).—Iced or frozen chestnut-and-fruit pudding.

neufchâtel cheese (nûf-shä-tel´).—A cheese made by thickening cream by heat and pressing it in a small mold.

neue Besen kehren gut (Ger.),-(nôi e bā´zen kā ren gōōt´), a new broom sweeps clean.

ni l’un ni l’autre (nē löN´ nē lōtr´), neither the one nor the other.

n’importe (nâN pôrt´), it is of no consequence.

nivernaise (nē-vâr-nāz´).—A ragoût-like dish of carrots stewed in consommé.

noblesse oblige (nô ble sô blēzh´), nobility imposes obligations; much is expected from persons of good position.

nom de guerre (nôN de ger´), a war-name, an assumed name, a pseudonym.

nom de plume (nôN de plüm´), an assumed title.

nonchalance (nôN shȧ läNs´), coolness; easy indifference.

non mi ricordo (It.), (nōn mē rē kôr´dō), I do not remember.

non obstant clameur de haro (nōn ôp stäN klȧ mör´ de ȧ rō´), despite the hue and cry.

non ogni fiore fa buon odore (It.), (nōn ō nyē fyō´rā fȧ bwô nō dō´rā), it is not every flower that smells sweet.

nonpareil (nôN pȧ re´y), unequaled.

non vender la pelle dell ´orse prima di pigliarlo (It.), (nōn vān dār lä pel lā dāl lōr´ sā prē mä dē pē lyär´lō´), don’t sell the bearskin before you have caught the bear.

Noth kennt kein Gebot (Ger.), (nōt´ kent kīn ge bōt´), necessity knows no law.

Notre Dame (nô tre dȧm), Our Lady, the Virgin Mary.

n’oubliez pas (nōō blēā pä´), do not forget.

nougat (noo-gä´).—A mixture of almonds, pistachios, filberts, or the like, and honey or sugar baked together.

nouilles (noo´y).—Noodles.

nous verrons (nōō ve rôN´), we shall see.

nouvelles (nōō vel´), news.

nouvellette (nōō ve let´), a short tale or novel.

nuance (nü äNs´), shade; gradation; tint.

nul bien sans peine (nül bēâN´ säN pen´), no pains, no gains.

nulla nuova, buona nuova (It.), (nōōl lä nwô vä, bwô´-nä nwô´vä), no news is good news.

octroi (ôk trwä´), a tax on articles (for sale) entering a town.

oeil de bœuf (ö´ēd böf´), a bull’s-eye.

œufs (ûf).—Eggs.

œufs à la farce (ûf ä lä färs).—Hard boiled eggs with stewed sorrel.

œufs à la tripe (ä lä trēp).—Hard boiled eggs with onion sauce.

œufs broullés.—Scrambled eggs.

ognon (ō-nyôN´).—Onion.

ognon d’Egypte (dā-zhēpt´).—The rocambole, a mild, sweet onion.

o’kra.—A plant, the long green, mucilaginous pods of which are used in soups, stews, etc.

olla (ōl´lä).—Ragoût.

olla podrida (It.), (ōl´lä pō drē´dä), a heterogeneous mixture.

omelette au thon (ōm-let´ ō tôN´).—Omelet with tunny, a kind of fish.

omelette aux confitures (ō kôN-fē-tür´).—An omelet served with fruit jelly. Jams do not go well with omelets.

on connait l’ami au besoin (ôN kô ne lȧ mē´ ō be zwâN´), a friend is known in time of need.

on dit (ôN dē´), they say.

oreilles (ō-rā´y).—Ears; as, oreilles de veau (de vō), calf’s ears.

orgeade (ôr-zhäd´).—Milk of almonds, made by stirring sirup of almonds in water; also, orgeat.

orgeat (ôr-zhä´).—Sirup of almonds; also, orgeade.

Or´leans sauce.—A mince of carrots, anchovies, hard-boiled eggs, and gherkins, with peppersauce.

oro e che oro vale (It.), (ō´rō e kā ō´rō vä´lā), that is gold which is worth gold; all is not gold that glitters.

oublier je ne puis (ōō blēā´zhe n pwē´), I can never forget.

oui-dire (wē dēr´), hearsay.

outrance (ōō träNs´), excess; extremity.

outre (ōōtr´), eccentric.

ouvrage (ōō vrȧzh), work.

ouvrage de longue haleine (ōō vrȧzh de lôNg ȧ len´), a long-winded business.

ouvrier (ōō vrē ā´), a workman, an artisan.

pabrica (pä´brē-kä).—Paprika.

padrone (It.), (pä drō´nä), master; employer; landlord.

pain (paN).—Bread.

panais (pä-nā´).—Parsnips.

panée (pä-nā´).—Bread-crumbed (over egg yolk, sauce, butter, or fat) previous to frying.

panier (pä-nyâ´).—A basket, as that for holding a wine bottle. Also, an entrée panée.

pannequets (pän-kā´).—French pancakes.

papeterie (pȧ pe trē´), a case with writing materials.

paprika (pä´prē-kä).—A mild kind of red-pepper condiment obtained from Capsicum annum.

par accord (pȧ rȧ kôr´), by agreement.

par avance (pȧ rȧ väNs´), in advance.

par ci, par là (pȧr sē´ pȧr lȧ´), here and there.

par excellence (pȧ rek se läNs´), preëminently.

par exemple (pȧ rāg zäNpl´), for instance.

parfaitement bien (pȧr fet mäN bēâN´), perfectly well.

Pari´sian loaves.—Finger cakes ornamented with strips of currant jelly, green-gage jam, or the like.

Pari´sian sauce.—Allemande flavored with truffles and tinted.

pas´caline.—White mushroom sauce.

parole d’honneur (pȧ rôl dô nör´), word of honor.

partout (pȧr tōō´), everywhere.

parvenu (pȧr ve nü´), a person of low origin who has risen; upstart.

pas à pas (pä zȧ pä´), step by step.

passe (päs), worn out; out of style.

passe-partout (päs pȧr tōō´), a master key.

pasticcio (It.), (päs tēch´ chyō), patchwork.

pâté (pä-tā´).—A pasty.

pâté aux choux (pä-tā´ ō shoo´).—Cream-cake paste, which resembles a cabbage head when baked.

pâté de foie gras (pä-tā´ de fwä grä´), a pie made in Strasburg from the livers of geese.

pâté mollette (pä-tā´ mō-let´).—A Mecca cake.

pâtés (pä-tā´).—Pasties.

pâtés chauds (shö).—Hot pasties.

pâtés de petit four (de pe-tē´foor).—Small pasties—literally, pasties of the little oven.

pâtés froids (frwä).—Cold pasties.

patois (pȧ twä´), a dialect.

pays latin (pā ē lȧ tâN´), the Latin territory, district, region; the students of the Pays Latin, that is, of the University.

peine forte et dure (pen fôr tā dür´), very severe punishment; a kind of judicial torture.

penchant (päN shäN´),—inclination; liking.

pensée (päN sā´), a thought expressed in terse, vigorous language.

per (It.), (pār), for, through, by.

per cantante (It.), (pār kän tän´tā), for cash.

per contra (It.), (pār kōn´trä), on the contrary.

père de famille (per de fȧ mē´y), the father of the family.

perdreux (pâr-drû´).—Young partridges.

perdrix (pâr-drē´).—A partridge.

perdu (per dü´), lost.

per mese (It.), (pār mā´ sā), by the month.

per piu strade si va a Roma (It.), (pār pyōō strä´dā sē vä ä rō´mä), there are many roads to Rome.

persiflage (per sē flȧzh), chaff; banter.

persillade of fish (pâr-sē-läd´).—Fish with parsley.

personnel (per sô nel´), the staff of an establishment.

petit (pe tē´), small.

petit coup (pe tē kōō´), a small mask; a domino.

petit rôti (pe-tē´ rō-tē´).—A roast fowl.

petit salé (sä lā´).—Pickled pork in small pieces.

petites affiches (pe tēt zȧ fēsh´), advertisements.

petit maître (pe tē metr´), a little master; a fop.

petits choux.—Same as choux pâtissière.

petits pois (pe-tē´ pwä). Peas.

peu-à-peu (pö ȧ pö´), little by little; by degrees.

peu de chose (pö d shōz´), a trifle.

pezzo (It.), (ped´zō), piece; piece of money; a coin.

piccolo (It.), (pēk´kō lō), small.

pièce de résistance (pē es de rā zēs täNs´), the principal dish.

pied à terre (pēā tȧ ter´), a temporary lodging.

pied poudreux (pē ā pōō drö´), a vagabond.

pigeonnaux (pē-zhō-nō´).—Squabs.

pigeons innocents (pē-zhôN´ ē-nō-säN´).—Squabs.

pigliar due colombi a una fava (It.), (pē lyȧr dōō ā kō lōm´bē ä ōō nä fä´vä), to catch two pigeons with one bean; to kill two birds with one stone.

pilau (pi-law´), or pillau.—An oriental dish of rice stewed with mutton, lamb, or fowl, almonds, raisins, and saffron and other spices.

pimen´to.—Allspice, or Jamaica pepper.

pimo´la.—An olive stuffed with sweet peppers.

pioupiou (pē ōō pē ōō´), a private soldier; a French “Tommy Atkins.”

piquant (pē-käN´), pointed, pungent.

piquante sauce (pē-käNt´).—Espagnole with pickles added and flavored with shallots.

pis aller (pē zȧ lā´), the worst or last shift.

plombière (plôN-byâr´).—A kind of frozen fruit pudding.

poché (pō-shā´).—Poached.

poco à poco (It.), (pô´kō ä pô´kō), little by little; by degrees.

point d’appui (pwâN dȧ pwē´), prop; point of support.

poisson (pwä-sôN´).—Fish.

poivrade (pwä-vräd´).—Peppersauce.

polen´ta.—Porridge.

polonaise cakes (pō-lō-nāz´).—A kind of tart made of puff paste with jelly at the corners.

pomme (pum).—Apple.

pomme d´api (pum dä-pē´).—Small rosy apple.

pomme de terre (de târ).—Common Irish potato.

pompa´no.—A highly esteemed marine food fish.

porte-chaise (porte shez´), a sedan.

poste restante (pôs tres täNt´), to remain until called for; applied to letters in a post office, general delivery.

potage (pō-täzh´).—Soup; pottage; broth.

potage a la Camerani (ä lä kä-mā-rä´nē).—A rich kind of chicken-liver soup.

potage croute au pot (kroöt ō pō).—Plain broth with vegetables and crusts browned in gravy.

pot pourri (pō poo-rē´).—A ragoût of various meats and vegetables cooked together.

pour acquit (pōō rȧ kē´), paid; settled; the usual form of receipt.

pour faire rire (pōōr fer rēr´), to excite laughter.

pour faire visite (pōōr fer vē zēt´) to pay a visit.

pour passer le temps (pōōr pä sā l täN´), to while away the time.

pour prendre congé (pōōr präNdre kôN zhā´), to take leave. Usually abbreviated to P. P. C.

précis (prā sē´), a summary; an epitome.

prendre la clef des champs (präN dre lȧ klā dā shäN´), to take the key of the fields; to take French leave.

prendre la lune avec les dents (präN dre lȧ lü´ nȧ vek lā däN´), to seize the moon in one’s teeth; to aim at impossibilities.

presto maturo, presto marcio (It.) (pres tō ma tōō´rō, pres tō mär´chyō), soon ripe, soon rotten.

prêt d´accomplir (pre dȧ kôN plēr´), ready to accomplish.

prêt pour mon pays (pre pōōr môN pā ē´), ready for my country.

preux chevalier (prö shvȧ lēā´), a brave knight.

prima donna (prē mä dôn´nä), leading lady singer in opera.

printanière (praN-tä-nyâr´).—A dish cooked à la printanière. See à la printanière. Printanière soup is the same as jardinière soup, essentially.

procès verbal (prô se ver bȧl´), a detailed statement.

profiterolles (prō-fē-trōl´).—Sweet entremets, a kind of cake filled with custard.

propriétaire (prô prēā ter´), a proprietor.

protégé (prô tā zhā´), one protected by another.

pumpernickel (poom´per-nik´l).—Black bread made in Westphalia of unbolted rye. It is of an acid taste.

purée (pü-rā´).—A pulpy maceration of meat, vegetables, fruit, or the like, passed through a sieve.

quartier (kär-tyā´).—Quarter; especially forequarter.

quasi de veau (kä-zē´de vō).—The thick end of a loin of veal.

quelque chose (kel ke shōz´), something; a trifle.

quenelle (ke-nel´).—A kind of delicate forcemeat ball or dumpling.

qui a bu boira (kē ȧ bü´ bwä rȧ´), the tippler will go on tippling; it is hard to break off bad habits.

quien poco sabe, presto lo reza (Sp.), (kyān pō kō sä´vā, prēs tō lō rā´thä), he who knows little soon tells it.

quien sabe? (Sp.), (kyān sä´vā), who knows?

qu´il soit comme il est désiré (kēl swȧ´ kô mē le dā zē rā´), let it be as desired.

qui m´aime aime mon chien (kē mem´ em môN shēâN´), love me, love my dog.

qui n’a santé, n’a rien (kē nȧ säN tā´, nȧ rē âN´), he who has not health, has nothing.

qui va là? (kē vȧ lȧ´), who goes there?

qui vive (kē vēv´), on the alert.

raconteur (rȧ kôN tör´), a relater; a teller.

radis (rä-dē´).—Radish.

ragout (rä-goo´).—A rich compound consisting of quenelles, mushrooms, truffles, etc., mixed with a rich sauce, and used to garnish rich dishes; also, a dish garnished with this.

raison d´état (rā zôN dā tȧ´), a state reason.

raison d´être (rā zôN detr´), the reason for a thing´s existence.

ramequin (ram´ē-kin; French pron. rä-me-kaN´).—A pastry consisting of a preparation of cheese inclosed in or mixed with puff paste, and baked or browned. Cheese straws are thin ramequins of cheese mixed with puff paste.

rapprochement (rȧ prôsh mäN´), the act of bringing together, reconciliation.

ratafia (rä-tä-fē-ä´).—(a) Noyau, curacao, or other liqueur containing kernels of fruit, as of peaches, cherries, etc. (b) A small macaroon made mainly of bitter almonds.

réchauffé (rā-shō-fā´), or réchauffée.—Warmed or heated over a second time.

recherche (re shersh´), elegant; attractive.

reçu (re sü´), received; receipt.

recueil choisi (re kö y shwȧzē´), a choice collection.

rédacteur (en chef), (rā dȧk tö räN shef), editor (of a newspaper).

régime (rā zhēm´), government; mode of living.

relevés (rā-l´-vā´).—Same as removes.

rémoulade (rā-moo-läd´).—A purée of anchovies, capers, parsley, shallots, and hard-boiled eggs, dressed with spices, oil, and vinegar.

rémoulade à la provençale (ä lä prō-väN-säl´).—Rémoulade not sieved and with more oil.

remove.—A dish removed from the table to make room for another; applied generally to the roasts, joints, turkeys, fillets, etc., which follow the soup and fish at an ordinary dinner of several courses.

renaissance (re ne säNs´), regeneration, revival.

rendezvous (räN dā vōō´), a place of meeting.

rentes (räNt), the funds; government stocks.

répondez s’il vous plaît (R. S. V. P.) (rā pôN dā sēl vōō ple´), reply if you please.

répondre en normand (rä pôN dräN nôr mäN´), to answer in Norman; to speak evasively.

restaurateur (res tô rȧ tör´), one who provides.

résumé (rā zü mā´), a summing up.

rete nuova non piglia uccello vecchio (It.), (rā tā nwô´vä nōn pē lyä ōōch chel´lō vek´kyō), a new net won’t catch an old bird.

revenons à nos moutons (rev nôN zȧ nō mōō tôN´), let us return to our sheep; let us come back to our subject.

rien n’est beau que le vrai (rēâN ne bō´ ke l vrā´), there is nothing beautiful but truth.

rira bien qui rira le dernier (rē rȧ bēâN´ kē rē rȧ l der nēä´), he laughs well who laughs last.

rire entre cuir et chair, rire sous cape (rē räN tre kwē´ rā sher´, rēr sōō kȧp´), to laugh in one’s sleeve.

ris de veau (rē de vō).—The sweetbread; pancreas.

rissole (rē-sōl´).—A kind of pastry made of minced and spiced meat or vegetables, or fruit, wrapped in paste, and fried in fat—originally one containing rice as an ingredient.

rissolé (rē-sō-lā´).—Browned by baking or frying.

rissolette (rē-sō-let´).—A croutade, or bit of fried bread containing or holding a little portion of forcemeat.

robe de chambre (rôb de shäN br´), a dressing-gown; a morning gown.

robe de nuit (rôb de nwē´), a night-dress.

rognons (rō-nyôN´).—Kidneys; fries.

rôle (rōl´), a part in a performance.

romaine salad (rō-mān´).—A kind of mixed vegetable salad.

Ro´man punch.—A water ice flavored, as with lemon, and mixed with rum or other spirits. Also, a complicated punch, similar in preparation to regency punch, with added frozen white of egg froth.

roquefort (rōk-fôr´).—A French cheese made from the milk of ewes, cured in a cavern in the limestone rock at Roquefort, France.

rothe grütze (rō´te grüt´ se).—A flummery of rice grits and fruit juice.

roue (rōō), a debauchee.

rouge (rōōzh), red coloring for the skin.

roulette (roo-let´).—A dish consisting of a slice of meat spread with stuffing, rolled, and stewed or braised.

roux (roo).—Browned by frying in butter or other grease.

roux blanc (bläN).—Starch or flour fried in fat so as to be hardly colored.

roux brun (brüN´).—Fried a dark brown.

ruse de guerre (rüz de ger´), a military stratagem.

Rus´sian sauce.—A velouté with egg yolks and strong herbs.

Rus´sian soup.—A gravy soup of veal, fowl, etc., with souchets of salmon, eel, perch, mullet, quenelles of whiting, lobster coral, and mushroom purée.

salade russe (sä-läd´rüs).—A dish of chicken meat, ham, veal, etc., sliced, arranged separately and served with truffles, and tartar sauce, or caviare and sardelles, etc.

salle (sȧl), a hall.

salle à manger (sȧ lȧ mäN zhā), dining room.

Sal´ly Lunn.—An English tea cake.

salmagun´dy.—A salad of cold chicken, veal, eggs, beets, anchovies, etc., finely minced and spiced.

salmis (säl-mē´).—A ragoût of roast game or fowl in rich gravy or sauce.

sal´picon (French pron. säl-pē-kôN´).—A ragoût or rich compound of chopped meat or fish and vegetables with savory sauce, used as a separate dish, as a garnish, to stuff meats, etc.

sanan couchilladas, mas no malas palabras (Sp.), (sä´nän kōō chē lā´thäs, mäs nō mä läs pä lä´vräs), wounds from a knife will heal, but not those from an evil tongue.

sang-froid (säN frwä´), coolness; self-possession.

sans-culottes (säN kü lôt´), without breeches; a term applied to the rabble of the French revolution.

sans façon (säN fȧ sôN´), without form or trouble.

sans pareil (säN pȧ re´y), without equal.

sans peine (säN pen´), without difficulty.

sans peur et sans reproche (säN pör´ ā säN re prôsh´), fearless and stainless.

sans rime et sans raison (säN rēm´ ā säN rā zôN´), without rhyme or reason.

sans souci (säN sōō sē´), free from care.

sauce beurrée à l’Anglaise (bû-rā ä läN-glāz´).—Butter sauce.

sauce blanche (bläNsh).—Butter sauce.

sauce Colbert (kōl-bâr).—Brown sauce with meat glace, lemon juice, parsley, and butter stirred in.

saucé de gourmets (de goor-mā´).—A coulis with a purée of tomatoes and crayfish butter.

sauce en tortue (äN tôr-tü´).—Espagnole sauce, a kind of sauce used for calf’s head.

sauce Italienne rousse (ē-tä-lyen´ roos).—A sauce of espagnole, varied and flavored with shallots, mushrooms, and olive oil.

sauce piquante (pē-käNt´).—An acid or sour sauce.

sauce Robert (French pron. sōs rō-bâr´).—A full-flavored espagnole sauce, strongly flavored with onions, mustard, and zested with lemon juice or vinegar.

sauce rousse (roos).—Brown sauce.

saumon (sō-môN´).—Salmon.

sauté (sō-tā´).—Lightly and quickly fried in little grease.

sauve qui peut (sōv kē pö´), save yourself.

savant (sȧ väN´), a learned man.

savoir (sȧ vwȧr´), knowledge.

savoir faire (sȧ vwȧr fer´), tact.

savoir vivre (sȧ vwȧr vēvr´), good breeding.

savon (sȧ vôN´), soap.

savoy´ cakes.—Lady fingers or other fancy cakes of sponge-cake paste.

scones (skōnz).—Scotch cakes of oatmeal or flour.

scrutin d’arrondissement (skrü tâN´ dȧ rôN dēs mäN´), municipal ballot.

scrutin de liste (skrü tâN d lēst´), voting by ballot; the voting for the departmental representatives.

sdegno d’amante poco dura (It.), (zdā nyō dä män´tā pô kō dōō´rä), a lover’s anger is short-lived.

séance (sā äNs´), a sitting.

selle (sel).—Saddle.

selon les règles (se lôN lā regl´), according to rule.

sempre il mal non vien per nuocere (It.), (sem´prā ēl mäl´ nōn vyān´ pār nwô chā rā), misfortune is not always an evil.

se non e vero e ben trovato (It.), (sā nōn e vā´rō e bān trō vä´tō), if it is not true, it is cleverly invented.

siècle (sē ekl´), an age.

siècle d´or (sē ekl dôr´), the golden age (of Louis XIV).

siècles des ténèbres (sē ekle dā tā nebr´), the dark ages.

Sie sehen gut aus (Ger.), (zē zā en gōōt´ ows), you look well.

sobriquet (sô brē ke´), a nickname.

soi-disant (swȧ dē zäN´), self-styled; would-be; pretended.

soirée (swȧ rā´), an evening party.

soubise sauce (soo-bēz´).—A purée of white onions or souchie.

soubrette (sōō bret´), on the stage a servant girl who acts in comedies the part of an intrigante.

souchet (soo-shā´), or souchie (sōō-shē´).—A stew of fish in a soup-like savory broth.

soufflé (soo-flā´).—A dish consisting of batter of starch or flour, eggs, milk or cream, and butter, beaten light and baked and served hot while light and spongy. Soufflés may be variously flavored, as with ginger, vanilla, chocolate, etc.

souffler le chaud et le froid (sōō fla l shō´ ā l frwä´), to blow hot and cold.

spaghetti (spä-get´tē).—Hollow tubes of dried Italian paste, in size between macaroni and vermicelli.

Span´ish cream.—Gelatine pudding containing custard, gelatine, and beaten white of eggs, set in a mold.

Span´ish puffs.—Maringues.

spirituel (spē rē tü el´), possessing wit, witty.

Sturm und Drang (Ger.), (shtoorm oont dräng´), storm and stress.

suprême sauce (su-prām).—Velouté flavored with mushrooms and consommé of fowls.

tableau vivant (tȧ blō vē väN´), the representation of a picture by persons grouped together, silent and motionless.

table d’hôte (tȧble dōt´), table according to the hostess.

tâche sans tache (tȧsh säN tȧsh´), a work without a stain.

taille (tä´y), form; stature; shape.

tapis (tȧ pē´), the carpet.

tar´tare sauce.—Mayonnaise sauce with vinegar and chopped green herbs, pickles, and capers.

tel maître, tel valet (tel metr´, tel vȧ le´), like master, like man.

tendresse (täN dres´), passion; affection.

terra cotta (It.), (ter´rä kôt´tä), baked earth.

tête (tāt).—Head.

tête-à-tête (te tȧ tet´), a conversation between two parties.

tiens à la vérité (tēâN zȧ lȧ vä rē tā´), maintain the truth.

tiens ta foi (tēâN tȧ fwä´), keep thy faith.

timbale (French pron. taN-bäl´).—A drum-like case of macaroni or rice filled with some composition, as with forcemeat or ragoût.

timbre-poste (tâN bre pôst´), postage stamp.

toujours perdrix (tōō zhōōr per drē´), always partridges; the same thing over and over again.

toujours prêt (tōō zhōōr pre´), always ready.

tour de force (tōōr de fôrs´), a feat of strength or skill.

tour d’expression (tōōr dek spre sēôN´), an idiom.

tourner casaque (tōōr nā kȧ zȧk´), to turn one’s coat; to change sides.

tout-à-fait (tōō tȧ fe´), wholly, entirely.

tout-à-l’heure (tōō tȧ lör´), instantly.

tout au contraire (tōō tō kôN trer´), on the contrary.

tout-à-vous (tōō tȧ vōō´), entirely yours.

tout bien ou rien (tōō bēâN´ ōō rēâN´), all or nothing.

tout-de-suite (tōō d swēt´), immediately.

tout ensemble (tōō täN säNbl´), the whole.

tout le monde est sage après coup (tōō l môN de sazh ȧ pre kōō´), everybody is wise after the event.

traduttori, traditori (It.), (trä dōōt tō´rē, trä dē tō´rē), translators are traitors.

trottoir (trô twȧr´), sidewalk.

trousseau (trōō sō´), wedding outfit.

truffes (trüf).—Truffles.

truf´fle.—A kind of edible mushroom that grows underground.

truite (trwet).—Trout.

Turk´ish cof´fee.—Café au Turc.

tutte le strade conducono a Roma (It.), (tōōt´tā lā strä´dā kōn dōō´kō nō ä rō mä), all roads lead to Rome.

tutti-frutti (toot´tē-froot´tē).—A confection consisting of preserved fruits of various kinds.

Uebung macht den Meister (Ger.), (ü´boong mäkt den mīs´ter), practice makes perfect.

un bienfait n’est jamais perdu (öN bēâN fe´ ne zhȧ me per dü´), a kindness is never lost.

un sot à triple étage (öN sō´ ȧ trē plā tȧzh´), a consummate fool.

un “tiens” vaut mieux que deux “tu l’auras,” (ōN tēâN vō mēö´ ke dö tü lō rȧ´), one “take it” is worth two “you shall have it”; a bird in the hand is worth two in the bush.

valen´cia rice.—Rice boiled till the grains are soft and then mixed with oil and tomatoes.

valet de chambre (vȧ le d shäN br´), an attendant.

vaurien (vō rēâN´), a worthless fellow.

veau (vō).—Veal.

vedi Napoli e poi muori (It.), (vā dē nä´pō lē ā pôē mwô´rē), see Naples and then die.

vérité sans peur (vā rē tā´ säN pör´), truth without fear.

vers de société (ver de sô sē ā tā´), society verses; poetry dealing lightly with trifling subjects.

verve (verv), animation; spirit.

Viele Hände machen bald ein End (Ger.), (fē le hent´-mäken bält īn ent´), many hands make quick work.

vieux garçon (vē ö gȧr sôN´), old bachelor.

vigueur de dessus (vē gör´ de de sü´), strength from on high.

vin (vaN).—Wine.

vinaigre (vē-nā´gr´).—Vinegar. Vinaigre a l’estragon (ä lās trä-gôN´) is vinegar flavored with tarragon.

vinaigrette of (vē-nā-gret´).—A sauce made sour by acid wine or vinegar.

vino dentro, senno furore (It.) (vē´nō den´trō, sān´no fōō rō´rā), when the wine is in, the wit is out.

vin ordinaire (vaN ôr-dē-nâr´).—Ordinary table wine; claret.

virtuoso (It.), (vēr twō´ sō), one skilled in matters of taste or art.

vis à vis (vē zȧ vē), face to face.

vivat (vē vȧt´), a shout of “long live.”

vive la bagatelle (vēv lȧ bȧ gȧ tel´), success to trifles.

vive la république (vēv lȧ rā pü plēk´), long live the republic.

vive l’empereur (vēv läN prör´), long live the emperor.

vive le roi (vēv le rwä´), long live the king.

voilà (vwȧ lȧ´), see there; there is, there are.

voilà tout (vwȧ lȧ tōō´), that is all.

voilà une autre chose (vwȧ lȧ ü nō tre shōz´), that is quite another thing.

voiture (vwȧ tür´), a carriage.

volaille (vō-lā´y).—Poultry.

vol-au-vent (vō-lō-väN´). A light puff-paste case baked and then filled with a ragoût, fricassée, or the like.

wagon-lits (vȧ gô lē), sleeping cars.

Was fehlt Ihnen? (Ger.), (väs fālt´ ē nen), what is the matter with you?

Wie die Arbeit, so der Lohn (Ger.), (vē dē är´bīt, zō der lōn´), as the labor, so the reward.

Welsh rare bit, or rab´bit.—A dish consisting essentially of toasted bread on which is served toasted or melted cheese. The cheese is variously prepared, as with the admixture of ale, or other flavoring material.

white sauce.—Same as velouté, or similar sauce.

wiener schnitzel (vē´ner shnits´el).—A cut of veal from the leg, fried in batter, and seasoned with paprika, etc., after a style attributed to the Viennese.

Zeitgeist (Ger.), (tsīt´gīst), the spirit of the age.

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