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Cookery . 
N 
Nosegay : a small bundle or faggot of sweet herbs ; such as 
parsley, celery, chervil, thyme, marjoram, savory, rosemar, tar* 
ragon, Cay -leaf, &c. tied up with thread. 
O 
Omelettes : Pancakes of Eggs beat up, either alone, or with 
gammon shred fine, grated cheese, See. 
P 
Plateau : the silver tray, or mirror that supports the ornaments 
and flowers in the middle of the table. 
Pate : Pates. Paste. Patties. 
Patisserie : Patties ; Pastry. 
Poupeton : a meat pudding. 
Pcivrade : a peppery sharp sauce. 
Papillotes . broiled in paper. 
Paupiettes : olives of meat. 
Potage : soup. 
Puree: a strained soup; pease soup made with English ot 
Albany pease well boiled in meat soup, and strained through a 
sieve, served with dried mint on the top. The pole-bean of this 
country answers tolerably well ; but nothing is so good for the 
purpose as the English split pea. 
Q 
Quenelles : force-meat balls. 
R 
Restaurateur : the keeper of an eating house : one who pro- 
fesses to compose nourishing and restorative dishes. 
Restaurant : a strong broth or cullis, made of meat, fowl, and 
game. 
Ragout : any dish stewed with herbs and onions, high seasoned,, 
Reveil : to quicken the palate. 
Rocambole : Spanish garlic, not quite so strong as the common 
garlic, but Stronger than shallot. 
Rissolles : ^ Browning. Any thing fried brown, as Collopi* 
Rissollettes : ^ or force-meat. 
Remoulade : mustard sauce, with horse radish and slialots, 
Ravigotte : a piquant, relishing sauce. 
Ramequins : cheese cakes. 
Roumestee : Jelly broth of fragments. 
Rouelle : a small filet. 
Rognon: kidney. 
Rots *. Roties : roast meat, fowl or game 
