The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

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 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 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,