DOMESTIC ECONOMY, HYGIENE, DIETETICS. 



411 



Sauce aux groseilles (so-s 6 gro-ze-i). 



Currant jelly sauce. 



Sauce tomate (s6-s to-ma-t). Tomato sauce. 



Sauce aux champignons (so-s 6 chan-pi-gnon). 



Mushroom sauce. 



Vlandes (vian-d). Meats. 



Filet d<$ hosuf roti (fl-16 de beuf ro-ti). 



Roast fillet of beef. 

 Filet rte boeuf pigue (fi-le de beuf pi-k). 



Fillet of beef, larded. 



Filet de bosuf aux champignons (fi-16 de beuf 6 chan- 

 pi-gnon). Fillet of beef, with mushrooms. 

 Bceuf braise (beuf bra-ze). Braised beef. 

 Boeuf brais6 a la jardiniere (beuf bra-ze 1 a la jar-di- 

 nie-r). Braised beef, with vegetables. 

 Hachis de boeuf (ha-shi de beuf). Beef hash. 

 Bif teck aux champignons (bif tek 6 chan-pi-gnon). 



Beefsteak, with mushrooms. 



Pate de biftecks (pa-t<5 de bif-tek). Beefsteak pie. 



Bo3iif a la mode (beuf a la mod). A-la-mode beef. 



Langue de bosuf & 1'^carlate (lan-g de beuf a le-kar-la-t). 



Pickled tongue. 

 Langues de mouton (lan-g de mou-ton). 



Mutton tongue. 

 Selle de mouton rotie (se-1 de mow-ton ro-ti). 



Saddle of mutton, roast. 



Poitrine de mouton farcie (poa-tri-n de mou-ton far-se). 

 Shoulder of mutton, stuffed. 



Ragout de mouton (ra-gou de mou-ton). Mutton stew. 



Cotelettes de mouton grillees (ko-t-le-t de mou-ton gri-i). 



Mutton cutlets, broiled. 



Cotelettes de mouton panees (ko-t-le-t de mou-ton pa-ne). 

 Mutton cutlets, breaded. 



Cotelettes de mouton aux petits pois (ko-t-le-t de mou- 

 ton 6 pe-ti-poa). Mutton cutlets, with peas. 

 Rognons de mouton (ro-gnon de mou-ton). 



Sheep's kidneys. 



Cotelettes d'agneau (ko-t-le-t da-gno). Lamb cutlets. 

 Croquettes d'agneau (kro-ke-t da-gno). 



Lamb croquettes. 



Coteletteg de veau, sauce tomate (ko-t-le-t de v6 s6-s to- 

 ma-t. Ve_al cutlets, with tomato sauce. 

 Fricandeau de veau (fri-kan-do de vo). 



Fricandeau of veal. 



Foie de veau grille' (foa de vo gri-i). Liver, broiled. 



Cotelettes ile pore aux cornichons (ko-t-le-t de por 6 kor- 

 ni-shon). Pork cutlets, with pickles. 



Jambon froid (jan-bon froa). Cold ham. 



Blanquette de veau (blan-ke-t de vo). 



Blanquette of veal. 



Ris de veau (ri de vo). Sweetbreads. 



Ris de veau a la Milanaise (ri de vo a la mi-la-ne-z). 



Sweetbreads, with macaroni. 



Ris de veau & la sauce tomate (ri de vo a la s6-s to-ma-t). 

 Sweetbreads, with tomato sauce. 

 Ris de veau aux petits pois (ri de vo 6 pe-ti poa). 



Sweetbreads, with peas. 



Ris de veau pique (ri de vo pi-k). Sweetbreads, larded. 

 Beignets de ris de veau (be-gne de ri de v6). 



Sweetbread fritters. 

 Croquettes de ris de veau (kro-ke-t de ri de vo). 



Sweetbread croquettes. 



Volatile et Gibier (vo-la-i e ji-bie). Poultry and 

 Game. 



Binde farcie (din-d far-se). Stuffed turkey. 



Dinde piqu^e (dln-d pi-ke 1 ). Larded turkey. 



Pihde, sauce celeri (dJn-d, so-s se-l-ri). 



Turkey, celery Sauce. 

 Pinde, sauvage rotie (dln-d, so-va-j ro-ti). 



Roast wild turkey. 



Galantine de dinde (ga-lan-ti-n de dln-d). Boned turkey. 

 Fricassee de poulet (f ri-ka-s6 de pou-le). 



Fricassee of chicken. 



Filets tie poulet aux petits pois (fi-16 de pou-16 6 pe-ti 

 poa). Chicken breasts with peas. 



Poulets nouveaux rotis (pou-le nou-vo ro-ti). 



Roast spring chicken. 

 Poulets aux tomates (pou-le 6 to-ma-t). 



Chickens, with tomatoes. 



Poulets au ris (pou-le 6 ri). Chickens, with rfte. 



Poulets aux choux-fleurs (pou-le 6 sh6-fleur). 



Chickens, with cauliflowers. 



Poulets saut<5s (pou-le so-te). Fried chickens. 



Croquettes de volatile (kro-ke-t de vo-la-i). 



Chicken croquettes. 



Canard sauvage (ka-nar s6-va-j). Wild duck. 



Pskt chaud de pigeons (pa-t6 sh.6. de pi-jon). Pigeon pie. 



Comp6te de pigeons (con-po-t de pl-j6n). Pigeon stew. 

 Pigeons rdtis aux espinards (pi-jon ro-ti 6 e-pi-nar). 



Roast pigeons, with spinach. 

 Pigeons a 1'escarlate (pi-j5n & 14-kar-la-t). 



Braised pigeons, with spinach. 



Brasses rpties (be-ka-s ro-ti). Roast woodcock. 



Cailles roties (ka-i ro-ti). Roast quails. 



Cotelettes de perdreux (k6-t-le-t de per-dro). 



Partridge cutlets. 



Selle de venaison (se-1 de v6-ne-zon). Saddle of venison. 

 Pigeonnaux au cresson (pi-jo-no 6 kre-son). 



Squabs, with water-cress. 

 Faisan pique (fe-zan pi-k^). Pheasant, larded. 



Legumes (le-gu-m). Vegetables. 



Pommes de terre a la sauce blanche 'po-m de te-r a la 



so-s blan-sh). Potatoes, with white sauce. 



Pommes de terre & la Lyonnaise (po-m de te-r a la li-o- 



nez). Lyonnaise potatoes. 



Pommes de terre farcies (po-m de te-r far-se). 



Potatoes in cases. 

 Pommes de terre f rites (po-m de te-r f ree-t). 



Fried potatoes. 



Beignets de panais (.be-gne de pa-ne). Parsnip fritters. 

 Asperges (as-per-j). Asparagus. 



Choux-fleurs a la creme (shou-fleflr a la kre-m). 



Cauliflowers, with cream dressing. 



Epinards (e-pi-nar). Spinach. 



Haricots verts (ha-ri-ko-ver). String beans. 



Puree de pommes de terre (pu-r4 de po-m de t-r). 



Mashed potatoes. 

 Petits pois au beurre (pe'ti poa 6 beu-r). 



Peas, with butter. 

 Tomates farcies (to-ma-t far-si). Stuffed tomatoes. 



CEufs (euf). Eggs. 



GEufs farcis (euf far-si). Stuffed eggs. 



CEui's poch^s (euf po-sh^). Poached eggs. 



(Eul's poches aux croutes d'anchois (euf po-sh6 6 krou-t 

 dan-shoa). Poached eggs on anchovy toast. 



Omelette aux fines herbes (om-le-t 6 ri-n er-b). 



Omelet, with fine herbs. 

 Omelette aux champignons (om-le-t 6 shan-pi-gnon). 



Omelet, with mushrooms. 

 Omelette au jambon (om-le-t 6 jan-bon). 



Omelet, with ham. 



Omelette au rhum (om-le-t 6 rom). Omelet, with rum. 

 Omelette aux confitures (om-le-t 6 kon-fi-tfl-r). 



Omelet, with preserves. 



Omelette souffles aux confitures (om-le-t sou-fl6 6 kon- 

 fi-tu-r). Omelet souffle^ with preserves. 



Salades (sa-la-d). Salads. 



Mayonnaise de volaille (ny-on-ne-z de yo-la-i). 



Chicken mayonnaise. 



Mayonnaise de choux-fleurs (mi-on-ne-z de shou-fteflr). 

 Cauliflower mayonnaise. 

 Mayonnaise de tomates (mi-on-ne-z de to-ma-t). 



Tomato mayonnaise. 

 Salade de legumes (sa-la-d de le-gu-m). 



Salad of vegetables. 

 Salade de laitue (sa-la-d c 1 3 le-tfl). Lettuce salad. 



Beignets (be-gne). Fritters. 



Beignets de peches (be-gne de pe-sh). Peach fritters; 

 Beignets de bouilie (be-gnfe de bou-i). ) r _ pam fr , ttfre , 

 Creme f rite (kre-m f ree-t). / CI 



Beignets d'huitres (be-gne di\l-tr). Oyster fritters. 



Bouch^es au poulet (bou-she 6 pou-1^). Chicken patties.- 

 Bouch^es a la reiue (bou-sh<j a la re-n). Any kind of 



meat patties. 

 Bouchees aux fraises (bou-sh6 6 fre-z;. 



Strawberry patties. 

 Bouchees au citron (bou-sb.6 6 si-tron). 



Patties, with lemon paste. 

 Tartelettes aux confitures (tar-t-le-t 6 kon-fi-tu-r). 



Little tarts of preserves. 

 Tartelettes aux pommes (tar-t-le-t 6 po-m). 



Little apple tarts. 



Poudings (pou-din-g). Puddings. 



Pouding de cabinet (pou-din-g de ka-bi-n^). 



Cabinet pudding. 



Pouding au riz (pou-din-g 6 ri). Rice pudding. 



Pouding roule (pou-din-g rou-1^). Roly-poly pudding. 

 Pouding au pain (pou-din-g 6 pan-g). Breacl pudding. 

 Pouding de riz aux peches (pou-din-g de ri 6 pe-sh). 

 Rice pudding, with peaches. 

 Souffl^ de pommes (sou-fl de po-m). Apple sxmflii^ 



