Civet de Lievre (see-vay de lee ehvre) Jugged hare.
Colbert (coal-bear) A French clear soup and certain other
dishes, named after Jean Baptiste Colbert, a clever
statesman in the reign of Louis XIV of France,
1619-1683.
Compote (kom-poht) Stewed fruit or game.
Consomme (kon-some-meh) Clear gravy soup, clarified
double stock.
Coquilles (coquee) Light fish or meat entrees served in
shells.
Creme Crevette (crayme crev-et) Shrimp soup.
Crepes (crehpe) Pancakes.
Croquette (kroh-ket) Savoury minced shapes rolled in
bread crumbs and fried.
Croutons (kroo-ton) Sippets of fried bread.
Dejeuner (deh-jerr-neh) Lunch or luncheon.
Dinde (dand) Hen turkey.
Dindon (dandon) Young turkey or turkey poult.
Ecrevisse (eh-crev-eese) Crayfish.
Entree (on-treh) A course of dressed dishes, or side dish
for the first course.
Entremets (ontromay) Name of a course of dishes com-
prising sweets and savouries.
Epaule d’agneau (eh-pole dan-yo) Shoulder of lamb.
Eperlan (ehper-lan) Smelt.
Epinard (ehpin-ar) Spinach.
Faisan (fay-san) Pheasant.
Farce (farce) Stuffing or forcemeat.
Feves (fayve) Broad beans.
Filet de bceuf (fee-leh de-boif) Fillet of beef.
Foie de veau (fwa de-vo) Calf's liver.
Fondue (fon-du) Cheese melted with butter and served
hot.
Fraises (frayze) Strawberries .
Fricassee (free-kah-seh) A white stew of fish or poultry.
Frites (freet) Fried.
Gateaux (gahtoh) Cakes.
Gel6e (jeh-leh) Jelly.
Gigot de Mouton (gee-go de-mooton) Leg of mutton .
Glace Iglahs) Ice.
Glace (glah-seh) Iced or glazed.
Goujon (goojon) Gudgeon.
Grive (greeve) Thrush.
Gras Double (graa doobl) Tripe.
Hachis (hah-shee) Hash or mince.
Haricot (hah-ree-koh) Haricot beans or meat stewed ivitli
vegetables.
Haricots (arry-co) Beans.
Homard (ome-ar) Lobster.
SPELLING AND PRONUNCIATION 13
Hors-d’oeuvre (or-derrvr) Small relishes with which
luncheon or dinner begins — appetisers.
Huitre (weetre) Oyster.
Jambon aux epinards (jambon-oes-ay-peen-ar) Ham
with spinach.
Julienne (juh-lee-en) Finely shredded vegetables used for
clear soup, etc.
Jus (juh) Gravy ; liquid unthickened seasoning for roast
meat, etc.
Kromeskies (kroh-mes-kees) Chopped meat fried in batter.
Langouste (lan-gooste) Crawfish or rock lobster.
Lapereaux (lap-er-roh) Rabbits.
Laitue (leh-tu) Lettuce, served plain or braised.
Lapin saute (la-pan so-teh) Stewed rabbit.
Maquereau (mac-er-ro) Mackerel.
Mauviettes (mauvi-yet) Larks.
Mayonnaise (my-yo-nehz) The principal salad sauce ,
composed of yolk of egg, oil and vinegar.
Menu (meh-neu) Bill of fare or list of dishes.
Meringue (meh-rang-g) Light-baked egg crust made with
frosted white of egg and sugar.
Merlan (mare-lan) Whiting.
Merluche (mare-luche) Smoked haddock.
Morue (more-u) Salt cod.
Navet (nav-ay) Turnips.
Noix (nwa) Walnuts.
Noisettes (nwa-set) Ntits.
Nougat (noo-gah) Edible paste of sugar and almonds.
Oie (wa) Goose.
Oseille (o-zay) Sorrel.
Pate (pah-t) Paste of meat, fish or fruit.
Pate (pah-teh) Pie, patty
Peche (peysh) Peach.
Petits four (puh-tee foor) Small pastry of the sponge
cake variety, decorated with sugar, etc.
Petits pois (puh-tee pwa) Peas.
Perdreaux (pear-drow) Partridges.
Piece de resistance (pee-es de reh-zees-tons) The
principal dish of the meal.
Pintade (pan-tahd) Guinea fowl.
Poire (pwar) Pear.
Pommes (pohm) Apples.
Pommes Pailles (pohm pie) Potato straws.
Pommes de Terre (pohm de tare) Potatoes.
Page 5
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Civet de Lievre (see-vay de lee ehvre) Jugged hare.
Colbert (coal-bear) A French clear soup and certain other
dishes, named after Jean Baptiste Colbert, a clever
statesman in the reign of Louis XIV of France,
1619-1683.
Compote (kom-poht) Stewed fruit or game.
Consomme (kon-some-meh) Clear gravy soup, clarified
double stock.
Coquilles (coquee) Light fish or meat entrees served in
shells.
Creme Crevette (crayme crev-et) Shrimp soup.
Crepes (crehpe) Pancakes.
Croquette (kroh-ket) Savoury minced shapes rolled in
bread crumbs and fried.
Croutons (kroo-ton) Sippets of fried bread.
Dejeuner (deh-jerr-neh) Lunch or luncheon.
Dinde (dand) Hen turkey.
Dindon (dandon) Young turkey or turkey poult.
Ecrevisse (eh-crev-eese) Crayfish.
Entree (on-treh) A course of dressed dishes, or side dish
for the first course.
Entremets (ontromay) Name of a course of dishes com-
prising sweets and savouries.
Epaule d’agneau (eh-pole dan-yo) Shoulder of lamb.
Eperlan (ehper-lan) Smelt.
Epinard (ehpin-ar) Spinach.
Faisan (fay-san) Pheasant.
Farce (farce) Stuffing or forcemeat.
Feves (fayve) Broad beans.
Filet de bceuf (fee-leh de-boif) Fillet of beef.
Foie de veau (fwa de-vo) Calf's liver.
Fondue (fon-du) Cheese melted with butter and served
hot.
Fraises (frayze) Strawberries .
Fricassee (free-kah-seh) A white stew of fish or poultry.
Frites (freet) Fried.
Gateaux (gahtoh) Cakes.
Gel6e (jeh-leh) Jelly.
Gigot de Mouton (gee-go de-mooton) Leg of mutton .
Glace Iglahs) Ice.
Glace (glah-seh) Iced or glazed.
Goujon (goojon) Gudgeon.
Grive (greeve) Thrush.
Gras Double (graa doobl) Tripe.
Hachis (hah-shee) Hash or mince.
Haricot (hah-ree-koh) Haricot beans or meat stewed ivitli
vegetables.
Haricots (arry-co) Beans.
Homard (ome-ar) Lobster.
SPELLING AND PRONUNCIATION 13
Hors-d’oeuvre (or-derrvr) Small relishes with which
luncheon or dinner begins — appetisers.
Huitre (weetre) Oyster.
Jambon aux epinards (jambon-oes-ay-peen-ar) Ham
with spinach.
Julienne (juh-lee-en) Finely shredded vegetables used for
clear soup, etc.
Jus (juh) Gravy ; liquid unthickened seasoning for roast
meat, etc.
Kromeskies (kroh-mes-kees) Chopped meat fried in batter.
Langouste (lan-gooste) Crawfish or rock lobster.
Lapereaux (lap-er-roh) Rabbits.
Laitue (leh-tu) Lettuce, served plain or braised.
Lapin saute (la-pan so-teh) Stewed rabbit.
Maquereau (mac-er-ro) Mackerel.
Mauviettes (mauvi-yet) Larks.
Mayonnaise (my-yo-nehz) The principal salad sauce ,
composed of yolk of egg, oil and vinegar.
Menu (meh-neu) Bill of fare or list of dishes.
Meringue (meh-rang-g) Light-baked egg crust made with
frosted white of egg and sugar.
Merlan (mare-lan) Whiting.
Merluche (mare-luche) Smoked haddock.
Morue (more-u) Salt cod.
Navet (nav-ay) Turnips.
Noix (nwa) Walnuts.
Noisettes (nwa-set) Ntits.
Nougat (noo-gah) Edible paste of sugar and almonds.
Oie (wa) Goose.
Oseille (o-zay) Sorrel.
Pate (pah-t) Paste of meat, fish or fruit.
Pate (pah-teh) Pie, patty
Peche (peysh) Peach.
Petits four (puh-tee foor) Small pastry of the sponge
cake variety, decorated with sugar, etc.
Petits pois (puh-tee pwa) Peas.
Perdreaux (pear-drow) Partridges.
Piece de resistance (pee-es de reh-zees-tons) The
principal dish of the meal.
Pintade (pan-tahd) Guinea fowl.
Poire (pwar) Pear.
Pommes (pohm) Apples.
Pommes Pailles (pohm pie) Potato straws.
Pommes de Terre (pohm de tare) Potatoes.