are cut in pieces.

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

Flanks are large standing side-dishes.

_Gateaux_, is a kind of cake or pudding.

_Hors d'oeuvres._ These are light entrées in the first course; they
are sometimes called _assiettes_ volantes; they are handed during the
first course; they comprise anchovies, fish salads, patties of various
kinds, croquettes, risolles, maccaroni, &c.

_Maigre_, made without meat.

_Matso_, Passover cakes.

_Miroton_, a savoury preparation of veal or poultry, formed in a
mould.

_Nouilles_, a kind of vermicelli paste.

_Piqué_, a French term used to express the process of larding. The
French term is a preferable one, as it more clearly indicates what is
meant.

_Purée_ is a term given to a preparation of meat or vegetables,
reduced to a pulp, and mixed with any kind of sauce, to the