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

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

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

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

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

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

_Farcie_, a French term for forcemeat; it is a mixture of savoury
ingredients, used for croquettes, balls, &c. Meat is by no means a
necessary ingredient, although the English word might seem to imply
the contrary.

_Fondeaux_, and Fondus, are savoury kinds of souflés.

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

_Fricassee_. This is a name used for delicate stews, when the articles