Chapter 88

maison de ville(mā zôNd 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—coldmaitre 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 läNtäNdr´), a misunderstanding; a mistake.

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

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

maraschino(mä-rä-skē´nō).—A cherry cordial made in Dalmatia from a sour cherry calledmarasca; 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 kôNsēäNs´), a private marriage.

mariage de convenance(mȧ rēȧzh de kôNvnäNs´), 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 läNzh), 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 calledbaisers(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 zäNsen´), the staging of a play.

mon ami(mô nȧ mē´), my friend.

mon cher(môNsher´), 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, ormul´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.

N

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. TheSpanish nectarineis 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(nâNpôrt´), 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(nôNde ger´), a war-name, an assumed name, a pseudonym.

nom de plume(nôNde plüm´), an assumed title.

nonchalance(nôNshȧ läNs´), coolness; easy indifference.

non mi ricordo(It.), (nōn mē rē kôr´dō), I do not remember.

non obstant clameur de haro(nōn ôp stäNklȧ 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(nôNpȧ 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´säNpen´), no pains, no gains.

nulla nuova, buona nuova(It.), (nōōl lä nwô vä, bwô´-nä nwô´vä), no news is good news.

O

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(ôNkô ne lȧ mē´ō be zwâN´), a friend is known in time of need.

on dit(ôNdē´), 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.

P

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 fromCapsicum 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 mäNbēâN´), 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(päNshäN´),—inclination; liking.

pensée(päNsā´), 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´), orpillau.—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(pwâNdȧ 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 kôNzhā´), to take leave. Usually abbreviated toP. P. C.

précis(prā sē´), a summary; an epitome.

prendre la clef des champs(präNdre lȧ klā dā shäN´), to take the key of the fields; to take French leave.

prendre la lune avec les dents(präNdre 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 kôNplēr´), ready to accomplish.

prêt pour mon pays(pre pōōr môNpā 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. Seeà 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.

Q

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 môNshēâN´), love me, love my dog.

qui n’a santé, n’a rien(kē nȧ säNtā´, 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.

R

raconteur(rȧ kôNtör´), 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 zôNdā tȧ´), a state reason.

raison d´être(rā zôNdetr´), 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´), orréchauffée.—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 räNshef), 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(räNdā vōō´), a place of meeting.

rentes(räNt), the funds; government stocks.

répondez s’il vous plaît(R. S. V. P.) (rā pôNdā sēl vōō ple´), reply if you please.

répondre en normand(rä pôNdräNnôr 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 nôNzȧ nō mōō tôN´), let us return to our sheep; let us come back to our subject.

rien n’est beau que le vrai(rēâNne 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 räNtre 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 shäNbr´), 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.

S

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 mäNzhā), 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(säNfrwä´), coolness; self-possession.

sans-culottes(säNkü lôt´), without breeches; a term applied to the rabble of the French revolution.

sans façon(säNfȧ sôN´), without form or trouble.

sans pareil(säNpȧ re´y), without equal.

sans peine(säNpen´), without difficulty.

sans peur et sans reproche(säNpör´ā säNre prôsh´), fearless and stainless.

sans rime et sans raison(säNrēm´ā säNrā zôN´), without rhyme or reason.

sans souci(säNsōō 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(äNtôr-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 rôNdēs mäN´), municipal ballot.

scrutin de liste(skrü tâNd 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 lôNlā 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´), orsouchie(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.

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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 säNtȧsh´), 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(täNdres´), 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(tēâNzȧ lȧ vä rē tā´), maintain the truth.

tiens ta foi(tēâNtȧ 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(tâNbre 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 kôNtrer´), 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 täNsäNbl´), the whole.

tout le monde est sage après coup(tōō l môNde 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.

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