consistency of thick cream. _Purées_ of vegetables are much used in
modern cookery, to serve with cutlets, callops, &c.

_Ramekin_, a savoury and delicate preparation of cheese, generally
served in fringed paper cases.

_Releves_, or _Removes_, are top and bottom dishes, which replace the
soup and fish.

_Salmis_, a hash, only a superior kind, being more delicately
seasoned, and usually made of cold poultry.

_Souflés_, a term applied to a very light kind of pudding, made
with some farinaceous substance, and generally replaces the roast of a
second course.

_Timbale_, a shape of maccaroni or rice made in a mould.

_Vol-au-vent_. This is a sort of case, made of very rich puff paste,
filled with delicate fricassee of fish, meat, or poultry, or richly
stewed fruits.

_Vélouté_, an expensive white sauce.




OBSERVATIONS FOR THE USE OF THE COOK.