Beurre Manié: Butter and flour kneaded together and grad­ually added to a sauce so as to thicken it.

Blanchir: To place in boiling water so as to whiten, purify and loosen skins, principally of meats.

Blanquette: A meat stew (generally veal) with an egg-and-cream sauce and garnished with mushrooms and small on­ions.

Bouquet Garni: A bouquet of herbs basically composed of bay leaves, thyme and parsley, used to season soups, stews, sauces, and other dishes, so as to impart an added aromatic flavor.

Court Bouillon: A mixture of water, herbs, vegetables and either wine or vinegar, used mainly for cooking fish.

Croquettes: Small fish cakes, or meat and/or vegetable ris­soles.

Croutons: Small triangular or heart-shaped slices of bread fried in butter.

Farci: Stuffed.

a la Ficelle: Suspended by, or attached to a length of string.

Fines Herbs: Parsley, chives, chervil, and tarragon finely chopped and mixed in equal parts.

Flambe: Blazed.

Fumet: Concentrated fish stock.

en Gelée: Cold, jellied.

Gibelotte: Meat (generally rabbit) stewed in wine in a casserole.

au Gratin: Sprinkled with bread crumbs, dotted with butter (and cheese) and browned in the oven.

Julienne: Meat, vegetables, fruit cut into matchstick, or broader, strips.

Marinate: To immerse food, for a calculated length of time, in a preparation of spices, condiments, vegetables, herbs, wine, and/or some other liquid so as to enhance its flavor.

Mirepoix: A flavoring employed mostly in braising meat, which is usually composed of finely diced, or chopped, car­rots, leeks, onions, celery, lean bacon, and bay leaf and thyme, cooked gently in oil or in butter.

en Papillote: Fish, or meat, wrapped in greaseproof paper and cooked in the oven.

Paupiette: Thin, rolled, stuffed, escalope slice of meat.

Roux: A mixture of flour and butter, or fat, blended together over a low heat and which serves as the basic thickening agent for most sauces.

Sauté: To fry lightly and quickly in a small amount of butter or fat, tossing and turning, during the cooking process, in­stead of allowing to sizzle.

Velouté: A thick cream soup.

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