argent comptant(ȧr zhäNkôNtäN´), 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 päNsā´), 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).—Seeà la.
au beurre roux(ō bûr roo).—With browned butter.
au bon droit(ō bôNdrwȧ´), to the just right.
au bout de son Latin(ō bōōd sôNlȧ 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 kôNtrer´), 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 servedau 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 termedau 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, anchoviesau 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. Seeà 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 täNdôm´, ō täNdȧ 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 vaNbläN´).—With white-wine sauce, as fillets of fish.
aux(ō).—Seeà la.
aux armes(ō zȧrm´), to arms.
aux cressons(ō kres-sôN´).—With watercresses.
aux rognons(ō rō nyôN´).—With kidneys.
avant-propos(ȧ väNprô pō´), preface; introductory matter.
avec permission(ȧ vek per mē sē ôN´), by consent.
à volonté(ȧ vô lôNtā´), at will; at pleasure.
à vostra salute(It.), (ä vōs trä sä lōō´tā), to your health.
à votre santé(ȧ vôtre säNtā´), to your health.
a vuestra salud(Sp.), (ä vwes trä sä lōōth´), to your health.
B
bal champêtre(bȧl shäNpetr´), a country ball.
ballon d’essai(bȧ loNde 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. SeeBavarian 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(bēâNsā äNs´), good manners; decorum.
bienvenue(bēâNve nü´), welcome.
bijou(bē´zhōō), a jewel; a treasure.
bijouterie(bē zhoo trē), jewelry.
billet doux, orbillet 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(biskorbēsk).—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 calledbisques.
bizarre(be zar), odd; quaint.
blancmanger(bläN-maN-zhā´) orblamange(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 calledflummery.
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; asblond 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(bôNbôN´), a sweetmeat; confectionery.
bon diable(bôNdēäbl´), a jolly good fellow.
bon gré, mal gré(bôN´grāmal´grā), with good or bad grace; willing or unwilling.
bonhomie(bô nô mē´), good nature; easy temper; credulity.
bon jour(bôNzhōōr´), good day; good morning.
bon mot(bôNmō´), 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(bôNswȧr´), good evening.
bon ton(bôNtôN´), high fashion; first-class society.
bon vivant(bôNvē vän´), a good liver; a jolly companion.
bon voyage(bôNvwȧ 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), orbraisé(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, orBrie(brē).—A soft, white cream cheese.
bris´ket, orbrisquet(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.
C
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´) orcaviar(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(shäNzā lē zā´), Elysian Fields; a public park in Paris.
cela va sans dire(that goes without saying), (se la vȧ säNdēr´), 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), orceps(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 koNȧ sôNgōō´), everyone to his taste.
chacun tire de son côté(shȧ köNtēr´de sôNkō tā´), every one inclines to his own side or party.
chanson(shäNsôN´), a song.
chansons à boire(shäNsôNzȧ 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-pôNō 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), orcharlotte 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 zäNnes pȧyn´), castles in Spain.
châteaubriand sauce(shä-tō-brē-äN´).—Seemaitre 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 mâNfe 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 calledpotage à la chiffonade; otherwisepotage 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) Seechoux 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 calledcoing 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 mäNvōō pôr tā vōō´), how are you?
commis voyageur(kô mē vwȧ yȧ zhör´), a commercial traveler.
compagnon de voyage(kôNpȧ nyôNde 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 räNdü´), an account rendered, a report.
comptoir(kôNtwȧr´), a counting-house; a counter.
comte(kôNt), count.
comtesse(kôNtes´), countess.
con amore(It.), (kō nä mō´rā), with affection, very earnestly.
concierge(kôNs erzh´), a door-keeper.
conciergerie(kôNsē er zhrē´), a door-keeper’s lodge; a noted prison in Paris.
concours(kôNkōōr´), 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(kôNfrer´), a colleague.
conoscente(It.), (kō nō shen´tā), a connoisseur.
conseil de famille(kôNse´y de fȧ mē´y), a family council or consultation.
conseil d’état(kôNse´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. Aliqueuris an alcoholic cordial.
contretemps(kôNtre täN´), an awkward mishap.
cordon sanitaire(kôr dôNsȧ 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,orkrâm).—A cordial of the relatively thick or visced kind, such ascrêmede la menth (cream of minth),crêmede la moka (cream of mocha coffee),crêmede 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´).—Seeà 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
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 läNpē´), 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 rēäNtā´), 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 lēNfer’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 môNdrwä´), 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 bläNtäNt´), 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.
E
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(äNbôNpwaN´), roundness, good condition.
émigré(ā mē grā´), an emigrant.
employé(äNplwȧ yā´), a person employed; a clerk.
empotage(äN-pō-täzh´).—Consommé or gravy broth.
empressement(äNpres mäN´), ardor; zeal; interest.
en ami(äNnȧ mē´), a friend.
en arrière(äNnȧ rē er´), in the rear; behind.
en attendant(äNnȧ täNdäN´), in the meantime.