Copyright N"* 
 
 COPYRIGHT DEPOSIT. 
 
MARTYN'S MENU DICTIONARY 
 
 Copyright, 1903, by 
 CHARLES MARTYN. 
 
 Published by The Caterer Publishing Co. 
 NEW YORK. 
 
LIBRARY of CONGRESS 
 
 Twe Oepies Received 
 
 OCT 29 1906 
 
 Cepyrtffht Entry 
 
 OLA$s/a XXC.,N», 
 
 CGFY B. 
 
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 The Technical Press, 
 
 15 Vandewater St., 
 
 New York. 
 
INTRODUCTORY REMARKS 
 
 So great is the number of French words, names and terms in 
 use for dining and culinary purposes, that it would require a large 
 volume to list all of them, and it has been difficult to decide just 
 where to draw the line between those which do and those which do 
 not need explanation or translation, but I believe that the selection 
 contained in this dictionary will be found of practical service when 
 compiling or revising menus or bills of fare, etc., and on other 
 similar occasions. 
 
 It should also be remarked that this book is not intended to 
 take the place of works like Fellows' "Ohefs Reminder and a 
 Selection of Dishes," or Senn's "French Menus," both of which 
 excellent books are in purpose a dictionary of dishes — instead of, 
 like this, a dictionary of words and phrases. 
 
 The making of the book was suggested by the little volume 
 entitled "Latin de Cuisine." published several years ago, and in 
 conception (before this work commenced to grow to its present 
 larger size), I found many suggestions and a good deal of assist- 
 ance in a study of its pages. 
 
 In conclusion, I take pleasure in acknowledging that in the 
 somewhat arduous task of compilation I received much valuable 
 assistance from Mr. Adolphe Meyer, author of "The Post-Graduate 
 Cookery Book" and other equally well known works. 
 
A FEW GRAMMATICAL RULES 
 
 ADJECTIVES, PAST PARTICIPLES AND ARTICLES MUST AGREE 
 IN GENDER AND NUMBER. 
 
 Adjectives, past participles and articles must agree in both gender and num- 
 ber with the substantives which they qualify. 
 
 It is a common error — but one to be carefully avoided — to follow a feminine 
 substantive with a masculine adjective, or a plural with a singular. 
 
 The rules for forming the plural are given on page 5. 
 
 The general rule for forming the feminine of an adjective is to add e to the 
 masculine, as petit, masculine, petite, feminine. This is the invariable rule 
 with past participles (as saute, masculine, saiitee, feminine). 
 
 The principal exceptions to the rule as it applies to adjectives are : 
 
 (1) Tiiose ending in the masculine with a silent e, remain the same in the 
 
 feminine. 
 
 (2) Those ending in el, eil and n (and also words of one syllable ending in s 
 
 and t) form the feminine by doubling the last letter and adding a silent 
 e (as bon, masculine, bonne, feminine). 
 ^xpais, expres, muet and sujet do not come within the description given 
 above, but they follow the same rule. 
 
 (3) Those ending in /, change the / into ve (as neuf, masculine, neuve, femi- 
 
 nine.) 
 
 (4) Those ending in x. change the x into se (as heureux, masculine, heureuse, 
 
 feminine). 
 
 (5) Those ending in er and ei follow the general rule of adding a silent e, 
 
 but they also take in the feminine a grave accent (as amer, mas- 
 culine, amere, feminine). 
 
 (6) Those ending in c, change the c into que (as Turc, masculine, Turque, 
 
 feminine. 
 There are three exceptions to this rule, blanc, franc and sec. In the feminine 
 they are blanche, franche and seche. 
 
 EXCEPTIONS. 
 
 There are a few exceptions to these rules, among them being : 
 Long, masculine, longue, feminine, 
 Frais, masculine, fraiche, feminine. 
 Doux, masculine, douce, feminine. 
 Beau {bel before a vowel), masculine, belle, feminine. 
 Mou (mol before a vowel), masculine, molle, feminine. 
 Nouveau {nouvel before a vowel), masculine, nouvelle, feminine. 
 Vieux {vieil before a vowel), masculine, vieille, feminine. 
 
FORMING THE PLURAL. 
 
 As a general rule, the plural of both substantives and adjectives is formed by 
 adding s (as pomme, singular, pommeH, plural). 
 The principal exceptions are that : 
 
 (1) Words in the singular ending in s, x, or ^ (as ftls, noix, n&z), remain the 
 
 same in the plural. 
 
 (2) Words ending in au, eau, eu, ieu, oeu, take x in the plural instead of s (as 
 
 maquereau, maquereaux) . 
 The same rule applies to a few words ending in ou (as chou, hijou, joujon). 
 
 (3) Words ending in al and ail change those terminations into aux (as animal, 
 
 singular, animaux, plural. There are though a few exceptions to this 
 rule, including carnaval, eventail and serail, wliich take s in the plural ; 
 and ail, which becomes aulx in the plui-al. 
 
 (4) Compound woi-ds when compo.sed of 
 
 (a) Two substantives or an adjective and a substantive, take the plural on 
 
 both words (as choufleur, singular, chouxfleurs, plural). 
 
 (b) Two substantives separated by a preposition, take the plural on the first 
 
 word only (as chef d'oeuvre, singular, chefs d'oeuvre, plural). 
 
 (c) A substantive and a verb, take the plural on the substantive only. 
 
 The plural of past participles is always formed by adding s. There are no 
 exceptions to this. 
 
 THE POSITION OF ADJECTIVES AND PAST PARTICIPLES. 
 
 Exactly the contrary to the rules of the English language, adjectives in 
 French nearly always come after the substantive (as de Veau chatide, warm 
 water). 
 
 The principal exceptions are the following (which come before the substan- 
 tive, as un hon ami, a good friend) : 
 
 Beau, hon, grand, gros, jeune, joli, mauvais, mechant, meill&ur, moindre, 
 petit, saint, vieux, vrai. 
 
 Past participles always come after the substantive (as Ris de veau hraisS, 
 Poulet saute, etc. 
 
 PREPOSITIONS. 
 
 The only prepositions that come within the scope of this work are : 
 a, at, in, to, "for the purpose of," by means of. 
 Apres (denoting time), after. 
 Avant (denoting time), before. 
 De, of, from. Also with, after a word meaning "to fill." 
 
 De is used without the article to signify quality, number, weight or 
 measure (as un morceau de fromage, une bouteille de vin) and when 
 an English adjective is rendered in French by a noun (as Burgundy 
 wine, vin de Bourgogne). 
 En, in. 
 
 Sans, without. 
 Sous, under. 
 Sur, on, upon. 
 In general literature, en is only used to signify "in," when the sense is rather 
 vague and indefinite as "in place." "in summer," etc., the word dans being used 
 
for the definite meaning (as dans ma poche, in my pocket), but for menu pur- 
 poses, dans is never used, the word en always taking its place (as en caisses, 
 en tasse, etc.), except when a (followed by le, la, I') is used. 
 
 THE DEFINITE ARTICLE. 
 
 The definite article le (masculine), la (feminine), les (plural, either mascu- 
 line or feminine), must in the French of ordinary life be placed before every 
 noun. Even if several nouns follow in succession, each must be so distinguished 
 (as — the salt, pepper and vinegar, le sel, le poivre et le vinaigre) . 
 
 To avoid tiresome repetition, the article has been practically eliminated for 
 menu purposes, except after the preposition d (meaning "in" or "with"), as 
 a la remoulade. 
 
 It may, though, as a matter of courtesy, be used before the name of a country. 
 
 Before a vowel or an aspirate h, le and la become l'. 
 
 In the masculine when the sense calls for de to precede the definite article 
 in the singular, the two take the form of du before a consonant, and in either 
 masculine or feminine, the two take the form of des in the plural. 
 
 CAPITALS. 
 
 The promiscuous use of capitals should be carefully avoided, as (except of 
 course at commencement of sentences) they are in French permissible only for 
 proper names and the names of countries, cities, etc. Even adjectives such as 
 French, English, etc., are written without capitals (frangais, anglais, eic). 
 
 The more general use of capitals for menu purposes must be guided by in- 
 dividual taste, but it should always be consistent in application. 
 
 WHEN "A LA" IS OMITTED. 
 
 As the present fashion favors in many cases the dropping of the "^ la" 
 (though that is itself short for a la mode or a la mode de), it is necessary to lay 
 special stress on the fact that the single word thus left to name the style, must 
 still be treated exactly the same as if preceded by d to or « la mode — that is to 
 say, if an adjective it must always be feminine-singular, no matter what the 
 gender and number of the dish itself, because the word "mode" is feminine- 
 singular. 
 
 For example, if you wish to say neiv peas, the translation is pois nouveaux 
 (the adjective nouveaux, masculine-plural, the same as the noun pois) ; but if 
 you are writing peas, new style (in the fashion referred to), you translate it 
 pois, nouvelle (the adjective nouvelle, feminine-singular, because it refers to the 
 word, "mode," style). 
 
 If when correcting a menu, you are in doubt whether the adjective following a 
 noun, qualifies it and should consequently agree with it in gender and number 
 or should stay feminine to agree with "mode," see if you would translate it by 
 using the English word "style" and if so leave it feminine-singular. 
 
 When d la is used, it generally follows the name of the dish without any 
 comma between (as Mousse de jamhon d la Yinitienne) though the use of the 
 comma is permissible. When the d la is omitted, always divide by the comma 
 (as. Mousse de jamhon, V4nitienne). 
 
PRONUNCIATION 
 
 VOWELS. 
 
 A 
 
 A, like English Ar (as "table," pronounced tar-h\). 
 
 Ai, like English Ay. 
 
 Aim, ain, like English Ang. 
 
 Am, an, like English Ong (as nearly as it is possible to describe it — something 
 
 between arng and ong), except when the w or n is doubled (as ann4e) 
 
 thfen pronounce as stated for "a" (arn-nay), etc. 
 Au, like English o (long). 
 Ay, like English a-e (together in one sound) except. when followed by another 
 
 vowel, then pronounce like ay. 
 
 E 
 
 E without an accent : — 
 
 (1) In words of one syllable and at the close of a syllable in longer words^ 
 pronounce er, but very short (as de pronounced der, saying the er as 
 short as possible). 
 
 (2) at the end of words of more than one syllable, do not pronounce at all. 
 
 (3) at the end of words when followed by a, r, or z (silent), pronounce 
 like e. 
 
 (4) at the end of words when followed by r sounded or any other consonant, 
 pronounce like e. 
 
 (5) in femme and a few other words, pronounce like ar. 
 % with the acute accent (e), like English a, short. 
 
 £3 and e, like a (long), as tete, pronounced tayt. 
 
 Eau, like o (long). 
 
 Ei, like ay. 
 
 Ein, like ang. 
 
 Em, en (see am). 
 
 Eu, like ttr (exactly like 6 in German schon). 
 
 I 
 
 I, like English e. 
 
 Ian, like e-arng (in one sound). 
 
 len, like e-arng (in one sound) — except at end of word, then, e-ang. 
 
 Im, in, like ang. 
 
 Ion, like e-ong (in one sound). 
 
 O 
 
 O, like English o. 
 
 Oeu, like ur. 
 
 Oi, oe, like o-ar, but all in one syllable (as roi, pronounced ro-ar, said together 
 
 as one sound). 
 Oin, like o-arng (in one sound). 
 Om, on, like ong. 
 Ou, like 00. 
 Oy, like o-ar-y (same as oi, but with the y applying on the next syllable as 
 
 royal, pronounced ro-ar yarl). 
 
u 
 
 U, like German u (learn the sound by saying "u" with your lips rounded for 
 
 whistling). 
 After q, unless followed by i, u is generally silent (as quatre, pronounced 
 
 kartr). 
 Ue, silent at end of word. 
 Um, un, like urng. 
 Uy, like u-e (pronounced as one sound), 
 
 Y 
 
 Y, like English e. 
 Ym, like ang. 
 
 Other combinations of vowels, ia, ie, ieu, io, ua, ue, ui, etc., are pronounced 
 according to the rules for the individual letters, except that the combination is 
 run together into one sound. 
 
 CONSONANTS. 
 
 B, the. same as in English. 
 
 C (1), like English A- when before a consonant or before a, ai, au, o, oe, ou, u 
 (as caisse. pronounced kase), and usually at the end of a word, though 
 in some instances (as estomac, flane, hlanc, etc.) it is silent. 
 (2) like s, or ss before e, i or p (as douce, pronounced doose), or when it is 
 
 marked by a cedilla (g). 
 
 Cc, like the English k, except before e and * when it is pronounced ks or x. 
 
 Ch, usually sh before a vowel (as chaud, pronounced sho), but it has the 
 
 sound of k before a consonant and in most words derived from the Greek 
 
 (as Bacchus, pronounced Back-us). 
 
 D, as in English, except at the end of words when it is not pronounced at all 
 
 (except in proper names as David, etc., and in the word sud). 
 F, as in English, except that it is silent in neuf (before a consonant) and in 
 
 clef, chef d'oeuvre, cerfs, oeufs, hoeufs and nerfs. 
 G (1) Hard (as in the English word garden) before o, «», o, ou, u and all 
 consonants. 
 (2) like sh (something between sh and zh) before e, i and y. 
 At the end of a word it is generally silent. Also elsewhere in a few words, 
 doigt, vingt, signet, etc. 
 Gn. "liquid" in sound (as mignon, pronounced me-nyon, all run together). 
 H. always silent. 
 
 J. pronounced sh (something between sh and zh). 
 
 L. as in English, except that it is usually silent at the end of words terminating 
 in il (as persil, pronounced pers-e) and it is also "liquid" in sound when 
 preceded by i in a word (as louillon, pronounced hoo-e-ong, all run 
 together), fits and pouls. 
 M, as in English, except that mn is pronounced nn in automne and condamner. 
 In other words both letters are sounded (as insom-nie^ etc.). 
 Also see Am and em. 
 N, as in English. Also see An and en. 
 
 P. as in English, except that it is silent at the end of words and in a few other 
 cases (as sept, lapteme, compte. temps, prompt, etc.). 
 Ph, like F. 
 
Q, qu. usually like K. 
 
 Qua, pronounced AVer in a few words of three or more syllables (as aqua- 
 tigue, etc. ) . 
 R, as in English, except that you must "roll" it a little more at the beginning 
 of a word. 
 R is, though, generally silent at the end of words of two or more syllables 
 terminating in er, ier (as herger, prouounced hersh-a, etc.), except amer 
 (pronounced armair), Vhiver (pronounced le-vair), la cuiller, Venfer and 
 a few others. 
 Rr, like a single r when followed by a silent e (as heurre) . 
 S (1) a hard hissing ,<? at the beginning of words and before or after a conso- 
 nant as sel, soir (pronounced so-ar, all in one syllable), etc. 
 (2) the soft sound of ^ between vowels (as rose, pronounced roz, etc.), 
 
 except in compound words. 
 At the end of a word s is silent, except fils, ours, vis, moeurs, gratis, lis and 
 
 foreign names. 
 Sc (1) as s or ss before e, i and t/ (as scene, pronounced sain). 
 
 (2) as sh before a, o, u, I and r (as esclave, pronounced esklarve) . 
 T, generally the same is in English, except that it is silent at the end of words 
 (except fat, sept, knit, dot, hrut and a few others) ; that Ti is sounded 
 like si, and Tk as a single T. 
 V, as in English. 
 X, generally Ks, but 
 
 (1) as gs, if the syllable ex is followed by a vowel or h, and in the beginning 
 of words of Greek origin. 
 
 (2) as K if it is followed by ce or ci. 
 
 (3) as -^ in deuwieme, dixieme. 
 
 (4) as ss in dix, six. soixante, Bruxelles. 
 
 (5) Silent at the end of a word, except when the next word begins with a 
 vowel and then it is pronounced s (as dix ans, pronounced dees-arng) . 
 
 Z, as in English, except that it is silent in assez, nex and chez and in the second 
 person plural of verbs. 
 
 In conversation, w^ords ending with a consonant are generally run into the 
 next word if it begins with a vowel or aspirate h (as des enfants, pronounced 
 dez-ong-fong) . 
 
NAMES OF THE MONTHS. 
 
 Janvier, January. Jiiillet, July. 
 
 Fevrier, February. Aotit, August. 
 
 Mars, March. Septemibre, September. 
 
 Avril, April. Oftobre, October. 
 
 Mai, May. Novembre, November. 
 
 Juin, June. D6cembre, December. 
 
 Dimanche, Sunday. 
 Lundi, Monday. 
 Mardi, Tuesday. 
 Mercredi, Wednesday. 
 
 DAYS OF THE WEEK. 
 
 Jeudi, Thursday. 
 
 Vendredi, Friday. 
 
 Samedi, Saturday. 
 
 (le Mardi, on Tuesday, etc.) 
 
 WRITING THE DATE. 
 
 The most generally accepted style of writing the day and date in French is; 
 (1), day; (2), day of month, in figures, preceded by "le ;" (3), month 
 (4), year ; as : 
 
 Samedi le 28 Avril, 1906 ; Saturday, April 28, 1906. 
 
 Lundi le 14 Mai, 1906 ; Monday, May 14, 1906. 
 
 CARDINAL NUMBERS. 
 
 Un, une. One. 
 Deux. Tv^o. 
 Trois. Three. 
 Quatre. Four. 
 Cinq. Five. 
 Six. Six. 
 Sept. Seven. 
 Huit. Eight. 
 Neuf. Nine. 
 Dix. Ten. 
 Onze. Eleven. 
 Douze. Twelve. 
 
 Treize. Thirteen. 
 Quatorze. Fourteen. 
 Quinze. Fifteen. 
 Seize. Sixteen. 
 Dix-sept. Seventeen. 
 Dix-huit. Eighteen. 
 Dix-neuf. Nineteen. 
 Vingt. Twenty. 
 Vingt et un. Twenty-one. 
 
 Vingt-deux. Twenty-two, 
 Ttente. Thirty, etc. 
 
 etc. 
 
 ORDINAL NUMBERS. 
 
 Le premier, la premiere. The first. 
 Le second, la seconde ; le, la deux- 
 
 i&me. The second. 
 Le troisieme. The third. 
 Le quatrifeme. The fourth. 
 Le cinquieme. The fiifth. 
 Le sixiSme. The sixth. 
 Le septifeme. The seventh. 
 Le huitieme. The eighth. 
 Le neuvifeme. The ninth. 
 Le dixi&me. The tenth. 
 
 Une paire. A pair, a brace. 
 Une demi-douzaine. A half-dozen. 
 
 Le onzieme. The eleventh. 
 Le douzieme. The twelfth. 
 Le treizidme. The thirteenth. 
 Le seizi^me. The sixteenth. 
 Le dix-septieme. The seventeenth. 
 Le dix-huiti6me. The eighteenth. 
 Le dix-neuvifeme. The nineteenth. 
 Le vingti&me. The twentieth. 
 Le vingt-uniSme. The twenty-first. 
 Le vingt-deuxiSme. The twenty- 
 second, etc. 
 
 Une douzaine. 
 Une vingtaine. 
 
 A dozen. 
 A score. 
 
FRENCH— ENGLISH 
 
 Including a number of German words and their 
 
 translation; a few other miscellaneous 
 
 food words, and wine names with 
 
 brief descriptive notes. 
 
 For English words with their equivalents in French (and in some cases 
 in German), see the Second Section, commencing page 95. 
 
EXPLANATION OF ABBREVIATIONS. 
 
 after a noun, signifies "mascul'ne 
 
 , . ,, I Any qualifying adjective, participle or 
 
 article, must be in the same gender 
 
 as that of the noun. 
 
 after a noun, signifies "feminine 
 gender." 
 
 1)1., after a noun, signifies "plural." Any qualifying adjective, loarticiple or 
 article, used with such a word must also be in the plural (besides agi-ee- 
 ing with it in gender — "masculine" or "feminine"). 
 
 im. p., signifies "past participle." A word so marked is the past participle of a 
 verb and expresses usually something done — ^as bouilli, boiled ; cuit, 
 cooked, etc. It must agree with the word it qualifies in both gender and 
 - number — if the noun is marked m., the past participle must be in its first 
 form, as houilli; if the noun is marked /., the past participle must be 
 made feminine also by adding e, as houillie ; if the noun is in the plurai, 
 the past participle must be made plural also by adding s, as houilUs, 
 m. pi. ; houillics, f. pi. 
 
 Past participles are always placed after the nouns they qualify, as 
 canard roti. 
 
 adj., signifies "adjective." The adjective also must always agree in gender 
 (w. or f.) and number (s. and pi.) with the noun which it qualifies. 
 In this dictionary, adjectives appear in the masculine gender, but the 
 feminine is indicated by the aflSx immediately following. As — ^bon, ne, 
 adj., means "bon," masculine, and "bonne," feminine. As though there 
 are many different changes, always turn to the rules on page 4 if in any 
 doubt. 
 
 Adjectives are usually placed after the noun, as pois nouiveaux, but for 
 exceptions see page 5. 
 
 The lilvral of adjectives is usually formed by adding s to the singular 
 — ^as, bons, m. pi. ; bonnes, f. pi For special rules see though page 5. 
 
 * signifies "in general use." 
 
 t signifies "seldom, if ever, used." 
 
MARTYN'S MENU DICTIONARY 
 
 13 
 
 a (1) (as tt Paris, at or in Paris; 
 a huit heures, at eight o'clock). 
 
 (2) in (as cuit a Veau, cooked in 
 water. 
 
 (3) as une tasse a the, a tea cup 
 (as distinguished from une tasse 
 de the, a cup of tea). 
 
 Aal (German). Eel. 
 Aalraupen (German). Eel-pouts. 
 Abaisse, /. Dough crust, a paste thin- 
 ly rolled out. 
 Abaiss6 e, pa. p. Rolled out (dough). 
 Abajouest, /. Jowls, chops (of pigs). 
 Abatage, m. Slaughtering. 
 Abat-faim, m. Large portion*, large 
 
 joint. 
 A-batis, m. Giblets. 
 Abats, m. Liver, lights, etc. 
 Abatu, e, pa. p. Slaughtered. 
 Abavo. An Indian pumpkin. 
 Abdelavis. An EgjT)tian melon. 
 Abdomen, m. Belly. 
 Abendessen (German). Evening meal, 
 
 supper. 
 Abgebriiht (German). Scalded. 
 Abime, e, adj. Spoiled. 
 Abkochen (German). Parboil. 
 Ablaufen (German) . Drain. 
 Able, m. Whitefish. 
 Ablette, ablette de mer, /. A small 
 
 white fish. 
 Abondance, /. Abundance. 
 
 Come d'abondance. Cornucopia, 
 horn of plenty. 
 Abricot, m. Apricot. Confiture d'aj)- 
 
 ricots. Apricot jam. 
 
 Abricots glaces, m. pi; abricotef. 
 Candied apricots. 
 
 Abricote, e, adj. Coated with apri- 
 cot jam. 
 Abricotine, Apricotine (a cordial). 
 Abricot-p^che, m. Apricot peach (a 
 
 large variety). 
 Abschaumen (German). Skimming. 
 
 Absinthe, /. A liqueur tlistilled from 
 wormwood. 
 
 Abstinence, /. Abstinence. Jours 
 (Vahstinence, fast days. 
 
 Acabit, m. Taste, flavor, quality. 
 
 Acacie, /. Acacia. 
 
 Acajou, m. Cashew nut tree. 
 
 Acarne, m. A fish similar to the 
 John Dory. 
 
 Accola (Italian). A marinated fish 
 similar to tunny-fish. 
 
 Accolade, /• Brace (of young rab- 
 bits, etc.) 
 
 Accommodage, m. Dressing, cooking. 
 
 Accourci, e, adj. Shortened. 
 
 Acerbe, adj. Harsh, bitter. 
 
 Aceto dolce (Italian). Sour and 
 sweet. A kind of Italian pickles. 
 
 Achars, m. India pickles. 
 
 Ache, /. Smallage. Wild celery. 
 Ache d'eau. Water parsley. 
 Ache de montagne. Skirret. 
 
 Achoja. A Greek wine. 
 
 Acide, adj. Sour. 
 
 .^cidifie, e, pa. p. Ttirned sour. 
 
 Acidule, adj. Slightly sour. 
 
 Acre, adj. Sharp, tart. 
 
 Acumine, e, adj. Pointed. 
 
 Adegas. Title applied to buildings in 
 Portugal in which wine is kept (in- 
 stead of in cellars as elsewhere). 
 
 Adelsberger. A red Hungarian wine. 
 
 Adouci, e, pa. p. Sweetened. 
 
 Adoucissement, m. Sweetening, 
 
 softening. 
 
 Adragant, adraganthe (gomme), adj. 
 Gum adraganth (the principal in- 
 gredient of gum paste ) . 
 
 Adschen-pilavi. A Turkish dish of 
 stewed meat with rice. 
 
 Aeglefin. See aigrefln. 
 
 Aere, e, adj. Aerated. 
 
 Aeromel, m. Manna. 
 
 Afatonier, m. Sloe tree. 
 
 Affadissement, m. Loss of flavor, in- 
 sipidity. 
 
 Affame, e, pa. p. Starved. 
 
 Affenthaler. A red German wine from 
 the Baden district. 
 
14 
 
 MARTYWS MENU DICTIONARY 
 
 Affiloir, m. Steel, knife sharpener. 
 
 Affriand6, e, adj. Made dainty. 
 
 Affriole, e, adj. Appetizing. 
 
 Affrit6, e, adj. Ready to fry. 
 
 Africain, e, adj. African. 
 
 Africains. A kind of French pastry. 
 
 Agace, agasse, /. Magpie. 
 
 Agaric champ^tre. A species of field 
 mushroom. 
 
 Agneau, m. Lamb. 
 
 Agneau de lait, agneau de prin- 
 
 temps. Spring lamb. 
 Agneau tardif. Yearling lamb. 
 
 Agreste, adj. Rustic, wild. 
 
 Agro-dolce (sauce). A sweet sharp 
 sauce. 
 
 Agronomique, adj. Agricultural. 
 
 Ahrweiler. A red Rhine wine. 
 
 Aide' de cuisine, m. Under cook. 
 
 Aigle. A gold colored, sub-acidulous 
 Swiss w^ine. 
 
 Aiglefin. See aigrefin. 
 
 Aigre-doux, adj. Sharp-sweet. 
 
 Aigrefin, m. A small haddock 
 (written also, but incorrectly, 
 "aiglefin" and "aeglefin"). 
 
 Aigrelet-te, adj. Sourish. 
 
 Aigrette, adj. Sour, piquant. 
 
 Aigrette, /. Plume, tuft. 
 
 Aigri, e, adj. Turned sour. 
 
 Aigriette, /. Wild cherry. 
 
 Aiguille a brider, f. Ti-ussing needle. 
 
 Aiguillette, /. A long thread (of 
 cooked bait, etc.) Breasts of ducks 
 and geese are carved "en aiguil- 
 lette." So-^if^t'Tif^s "fillets," as 
 aiguillettes de bars, fillets of bass. 
 
 Aiguis6, e, pa. p. Sharpened — either 
 a sauce by adding vinegar or lemon 
 juice, or an instrument (as knife). 
 Whetted (the appetite). 
 
 Ail, m. (aulx, pi.) Garlic. 
 Ail d'Espagne. Rocambole. 
 Un gousse d'ail. A clove of garlic. 
 Une pointe d'ail. As much crushed 
 garlic as will remain on the point 
 of the knife. 
 
 Aillade, /. Garlic sauce. 
 
 Ailloli, /. Garlic flavored mayonnaise 
 sauce. 
 
 Aile, /. Wing. 
 
 Aileron, m. Wing tip (also, some- 
 times, fish fins ) . 
 
 Airelle (or myrtille), f. Whortel- 
 berry, huckleberry. 
 
 Airelle rouge. Cranberry. 
 
 Ajout6, e, pa. p. Added. 
 
 Ajoutees, m. pi. Small garnish or 
 side dishes. 
 
 Ala. A red Austrian wine (Italian 
 Tyrol district). 
 
 a la (1) In general use; an elliptical 
 form of a la mode or d la mode de 
 (in the style, or fashion, of) as a 
 la Frangaise (a la mode Fran- 
 caise), French style; a la Marguery 
 (a la mode de Margu6ry), Mar- 
 gu6ry style. 
 
 In this sense, the feminine sin- 
 gular a la (or d V, before a vowel) 
 is always used as it refers to mode. 
 which is feminine. 
 
 (2) with, as a la or erne, with 
 cream. 
 
 (3) of, as a V ananas, of pineapple 
 (in this sense, the preposition de 
 is though more generally used). 
 
 (4) in, as d la moutarde, in mus- 
 tard, in mustard sauce. 
 
 In cases 2, 3 and 4, au is used 
 instead of d la before a masculine 
 noun commencing with a conson- 
 ant (as au rhum) ; a V either fem- 
 inine or masculine before a word 
 commencing with a vowel or a 
 silent consonant (as d Vorge, d 
 Vhuile) ; and aux in every instance 
 before a plural word, whether it 
 is masculine or feminine or com- 
 mences with a vowel or a con- 
 sonant (as, aux epinards, aux 
 fruits ) . 
 
 Alasch. A cordial. 
 
 Albanello. A slightly sweet, sharp, 
 deep amber wine from: Sicily. 
 
 Alberge, /. Alabaster. A clingiiig 
 peach. 
 
 Albran, m. Name applied in France 
 to young wild ducks. After the 
 
MARTYN'S MENU DICTIONARY 
 
 15 
 
 month of October they are called 
 the "canardeaus," and the month 
 following "canards." 
 
 Albuf6ra. Albufera, a lake near 
 Valencia, Spain. 
 
 Albumen, w. Albumen (white of 
 egg). 
 
 Alcantara. A pungent Sicilian wine. 
 
 Alcarraza, m. A Spanish water 
 cooler. A vessel of porous earth 
 for cooling water. 
 
 Alcool, m. Alcohol. 
 
 Alcoolative, /. Alcohol extract. 
 
 Alcyon, m- Halcyon. Kingfisher. 
 Nids d'alcyon. Eidible swallows' 
 nests. (See also, 7iids de sal- 
 angane.) 
 
 Ale, aile, /. Ale (Malt liquor). 
 
 Aleatico. A sweet Italian dessert 
 wine. 
 
 Alenois cresson, w. Small garden 
 cress. Pepper wort, pepper grass. 
 
 Aleonzo. A white Italian wine. 
 
 Algerien, m. A kind of French pas- 
 try. 
 
 Algerien-ne, adj. Algerian. 
 
 Alible, adj. Nutritive. 
 
 Alicante. A Spanish red wine, often 
 prescribed for invalids. 
 
 Aliments, m- pi. Food. 
 
 Alimentaire, adj. Alimentary, re- 
 lating to foods. 
 
 Alimenteux-se, adj. Nourishing. 
 
 Alise, /. Bean tree berry. Shad 
 apple. 
 
 Aliso. A native American wine 
 (white). 
 
 Alkermesse de Florence. A liqueur. 
 
 Allemand-€, adj. German. 
 
 Allemande, /. A white sauce. 
 
 Allonge, e, adj. Lengthened. 
 
 Allumette, /. Match. ALso strip, 
 AUumettes d'anchois, strips of an- 
 chovies (wrapped in paste). 
 
 Almavica (Italian). An Italian 
 sweet dish. 
 
 Alose, /. Shad. 
 
 Alouette, f. Lark. Snow bird. 
 
 Aloxe. A still red Burgundy wine. 
 
 Aloyau, m. Loin of beef*. Short 
 loin. Sirloin. 
 
 Alphabetique, adj. Alphabetic, with 
 
 (paste) letter.s. 
 Alphenic, m. Alphenic (white barley 
 
 sugar). 
 Alsacien-ne, adj. Alsatian. 
 Alt6r6-e, adj. Altered. Thirsty, 
 
 Tainted (of meat). 
 Alto Douro. A section of Portugal 
 
 famous for its port wine. 
 Altomino. A white dry wine from 
 
 Ttiscany, Italy. ' 
 Alun, m. Alum. 
 Alv6ole, m. Oomib, cell (of honey 
 
 comb ) . 
 Amande, /. Almond. 
 
 Amandes cassees. Shelled almonds. 
 
 Amandes en coques. Unshelled 
 almonds. 
 
 Amandes douces ameres. Sweet- 
 bitter almonds. 
 
 Amandes grillees ; amandes pra- 
 linees (or, a la praline). Burnt 
 almonds. 
 
 Amande lisse. Almond comfit. 
 
 En amande. Almond shaped. 
 
 Huile d'amande. Almond oil. 
 
 Lait d'amande. Milk of almonds. 
 
 Amande, e, pa. p. Mixed with al- 
 monds. 
 Amarante, /. Amaranth (a kind of 
 
 spinach). 
 Amareno. An amber siherry like 
 
 wine from Sicily. 
 Amazone, f. Amazon. 
 Ambassadeur, m. Ambassador. 
 Ambassadrice, /. Ambassadress. 
 Ambigu, m. Buffet lunch. 
 Ambre, adj. Amber colored. 
 Ambrosie, /. A cold drink of milk, 
 
 vanilla kirschwasser and divers 
 
 flavors. 
 Amer, amere, adj.. Bitter. 
 Americain, e, adj. American. 
 Amerique, f. America. 
 Amidon, m. Starch. 
 Amiral, m. Admiral. 
 Ammoniaque (liquide), /. Sal vola- 
 tile. 
 Amontillado. Term applied to sherry 
 
 from its eighth to fourteenth year. 
 Amourettes, /. Lambs' fries. 
 
16 
 
 MARTYN'S MENU DICTIONARY 
 
 Amphitryon, m. Host (at a feast). 
 Entertainer. 
 
 Amphore, /. Amphora (an antique 
 vase). 
 
 Amylace, e, adj. Containing or re- 
 sembling starch. 
 
 Ananas, /. Pineapple. Pine straw- 
 berry. 
 
 Ananas ( German ) . Pineapple. 
 
 Ananas-Bowle (German). Pineapple 
 cup. 
 
 Anacarde, m. Cashew nut, cashew 
 apple. 
 
 Anarrhique, f. Catfish, wolf fish. 
 
 Anchois, m. Anchovy. 
 
 Ancien-ne, adj. Ancient, antique. 
 
 Andouille, Andouillette, f. Chitterling 
 (sausages). 
 
 Anesse, /. She ass. 
 
 Lait d'anesse. Ass^s milk. 
 
 Aneth, m. Wild celery. 
 
 Anett, m. Dill (pickle). 
 
 Ange, m. Angel. Angel fish. Gateau 
 des anges, angel cake. 
 
 Angelique, f. Angelica (a liqueur 
 from Angelica roots, etc.) 
 
 Angelot, m. Angel. Angel fish. A 
 kind of cheese made in Normandy. 
 
 Anglais-e, adj. English. 
 
 Angleterre, /. England. 
 
 Anglois, m. A kind of plum tart. 
 
 Angohert. A large cooking pear. 
 
 Angoumois, m. Angoumois (a kind of 
 apricot). 
 
 Anguille, /. Eel. 
 
 Animelles d'agneau, /. Lamb's fries. 
 
 Anis, m. Anisf. 
 
 Graine d'anis. Anise seed. 
 
 Anis (German). Anise seed. 
 
 Anisette, /. A cordial flavored with 
 aniseed. 
 
 Annadas. Term applied to young or 
 1st year sherry. 
 
 Annee, f. Year. 
 
 Anon, m. A fish similar to the whit- 
 ing. 
 
 Anone, f. Custard apple. 
 
 Anonyme, adj. Anonymous. 
 
 Annuel-le, adj. Annual. 
 
 Anserine, /. A wild spinach. 
 
 Antediluvien-ne, adj. Antediluvian.. 
 
 Antilope, /. Antelope. 
 
 Antique, adj. Ancient. 
 
 Aoilt, m. (Month of) August. 
 
 Aoiite, e, adj. Ripened. 
 
 Aperitif, m. Aperitive, /. Drinks 
 such as absinthe, vermouth, cock- 
 tails : so called on account of their 
 tendency to stimulate (aperire, to 
 open) the appetite. Also, laxative 
 drinks. 
 
 Apfel (German). Apple. 
 
 Apfelsine (German). Orange. 
 
 Apfelwein (German) . Cider. 
 
 Api, in. Lady apple. A small 
 French dessert apple, 'bright red on 
 one side and greenish white on the 
 other. 
 
 Apicius. A Roman, spendthrift. 
 
 Appareils. Culinary term' for pre- 
 pared mixtures. Preparations for 
 any event. Uappareil d'une fete, 
 the preparations for a feast. 
 
 Appetit, m. Appetite. 
 
 Appetissant, e, adj. Appetizing. 
 
 Appetissants. Hors d'oeuvre. 
 
 Apprenti, e, m. f. Apprentice. 
 
 Appr^te, /. Sippet, long and narrow 
 slice of bread. 
 
 Apprete, e, pa. p. Cooked, dressed, 
 got ready. 
 
 Approvisionnement, m. Supplying, 
 supply of provisions. 
 
 Approvisionneur, m. Provider. 
 
 Apre, adj. Harsh. Vin dpre, harsh, 
 acid wine. 
 
 Apres. After. Next to (in rank), 
 etc. 
 Apres-dinner, m. After dinner, 
 
 afternoon, evening. 
 Apres-midi, m. Afternoon. 
 Apres-souper, m. After supper, 
 evening. 
 
 Aprikose (German). Apricot. 
 
 Aqua d'Oro. An Italian liqueur. 
 
 Aquatique, adj. Aquatic, water. (As 
 Oiseauw aquatiques, water fowl ) . 
 
 Aquette, f. An Italian liquor. 
 
 Aqueux-euse, adj. Watery. As, 
 legmes aquenses, watery vegetables. 
 
 Arabe, Arabique, adj. Arabic. 
 
MARTYyS MENU DICTIONARY 
 
 17 
 
 Arachide, /. Peanut. Earthnut. 
 
 Arack, m. An-ack (a spirit distilled 
 from rice, sugar cane or palm 
 juice). 
 
 Arbanne (Vin d'). A sparkling wine 
 produced in lower Burgundy. 
 
 Arbois (Vin d'). A sparkling wine 
 produced in Lower Burgundy. 
 
 Arbouse, /. Ai^bute berry. 
 
 Arbre, m. Tree. 
 
 Arbrisseau, m. Small tree, shrub. 
 
 Arc-en-ciel, m. Rainbow. 
 
 Areas. A red sligbtly sweet and acid 
 Portuguese wine. 
 
 Arche, /. Arche. 
 
 Arctique, adj. Artie. 
 
 Arde, e, pa. p. Burned. 
 
 Arec, ar6ca, m. Areca. 
 Arec d'Amerique. Cabbage palm. 
 Areca catechu. Pinang palm, betel 
 
 nut palm. 
 Noix d'areca. Areca nut, betel 
 nut. 
 
 Ar^te, /. Fishbone. Beard (of bar- 
 ley, etct). 
 
 Argali, m. Argale, a wild sheep of 
 Central Asia. 
 
 Argent, m. Silver, silver money. 
 
 Argente, e, adj. Silvered. 
 
 Argenterie, f. Silver table service. 
 Silver pantry. 
 
 Argenteuil. A department in France 
 celebrated for asparagus. 
 
 Argentier, m. Silver man. 
 
 Argentine, /. A small fish of the sal- 
 mon family (also a flower and a 
 mineral ) . 
 
 Arille, f. Aril. 
 
 L'arille du muscadier. Mace. 
 
 Ariston (Greek term). A kind of 
 bread dipped in wine. 
 
 Arlequin, e, adj. Harlequin (style). 
 From the Harlequin of the panto- 
 mime, whose costume is made up of 
 a great number of triangular pieces 
 of different colored cloth sewed to- 
 gether. Also formerly applied to a 
 plate of remnants of meat. 
 
 Aries. A town of France celebrated 
 
 for its sausages {8aucisson& 
 
 d' Aries). 
 Arme Ritter (German). French 
 
 toast. 
 Armee, /. Army. 
 Arm6nien-ne, adj. Armenian. 
 Armoise, /. Wormwood. 
 Aromates, m. Vegetable herbs used 
 
 for flavoring. 
 Aromatique, adj. Aromatic. 
 Aromatis6, e, adj. Flavored with 
 
 spicy or savory herbs. 
 Arome, m. Aroma, spicy flavor or 
 
 smell. 
 Aronde, /. Swallow. Pearl oyster. 
 Arracacha, m. Arraeacha (an es- 
 culent resembling the parsnip). 
 Arrache, e, pa. p. Torn away, 
 
 stripped off. 
 Arrack. See Arack. 
 Arroche, /. Orache. 
 
 Arroche des jardins, oraches cul- 
 tivees. Garden orache, mountain 
 spinach. 
 Arrondi, e, adj. Rounded. 
 Arros6, e, pa. p. Basted. 
 Arrowroot getranke (German). Ar- 
 rowroot drink. 
 Arsac. A district famous for its 
 
 wines (Bordeaux) — Chateau Le 
 
 Tertre, etc- 
 Art, m. Art. 
 Art (German). Style. 
 Artichaut, w. Artichoke. 
 
 Artichaut d'hiver. Winter arti- 
 choke. 
 
 Artichaut des Indes. Batata, sweet 
 potato. 
 
 Artichaut de Jerusalem. Jerusalem 
 artichoke, girasole. 
 
 Artichaut des toits. House leek. 
 
 Fonds (or culs) d'artichauts. Arti- 
 choke bottoms. 
 
 Artichauts a la Barigoule. Stuffed 
 artichokes. 
 Artimino. A red wine from Tuscany, 
 
 Italy. 
 Artischoke (German). Artichoke. 
 Arza. An Arabian brandy from 
 
 mare's milk. 
 
18 
 
 MARTYWS MENU DICTIONARY 
 
 Aschaffenburger. A still German wine 
 from the Main valley. 
 
 Asiatique, adj. Asiatic, luxurious. 
 
 Asie. /. Asia. 
 
 Asitie, f. Absence of appetite. 
 
 Asparagine, /. Asparagine (a crystal- 
 ized extract of asparagus). 
 
 Asperges, f. pi. (in French always 
 used in plural). Asparagus. 
 Botte d'asperges. Bundle of aspara- 
 gus. 
 Pointes d'asperges. Asparagus 
 tips. 
 
 Aspic, m. Meat jelly. 
 
 a I'aspic. .Set in aspic. Garnished 
 with aspic. 
 
 Aspiquer. A modern Parisian culi- 
 narism, meaning to put lemon-juice 
 or- '.'reduced vinegar" into a jelly, 
 sauce or gravy. The expression is, 
 though, misleading ; the proper verb 
 to use would be aciduler, to acidu- 
 late. 
 
 Assaisonnant, e, adj. Seasoning, flavor- 
 ing (as Plantes assaisonnantes). 
 
 Assaisonng, e, adj. Seasoned. 
 
 Assaisonnement, *?. Seasoning, condi- 
 ment, sauce. 
 
 Asseche, e, adj. Dried, drained. 
 
 Assiette, f. Position. Plate. Plate- 
 ful. 
 
 Assiettes, assiettes volantes. Side 
 dishes. 
 
 Assiettee, /. A plateful. 
 
 Assimil<^, e, pa- p. Assimilated. 
 
 Assmansbausen. A red sparkling wine 
 (German). 
 
 Assmanshauser. A red Rhine wine. 
 
 Assommer. To knock down, to slaugh- 
 ter. 
 
 Assorti, e, adj. Assorted (as, gateaux 
 assortis, assorted (small) cakes). 
 
 Assouvi, e, adj. Satiated, glutted. 
 
 Assyrien, ne, adj. Assyrian. 
 
 Asti. A red dry wine from Tuscany, 
 Italj', made from muscatel grapes. 
 
 Astrakan. Astrachan (a Russian 
 city) ; also a caviar named after the 
 city. 
 
 Atelier, m. Shop, studio. 
 
 Athenien, ne, adj- Athenian. 
 
 Atherine. Sand-smelt. 
 
 Atlante, m. Atlanta. 
 
 Atlantique, adj. Atlantic. 
 
 Atre, m. Hearth. Floor of oven. 
 
 Attabler. To sit (a person) down at 
 table. 
 
 Attelet, in. Skewer, attelet (also 
 Hdtelet). 
 
 Attendri, e (also attendu, e), pa. p. 
 made tender (by cooking) or hung 
 till tender. 
 
 Attereaux, m. Skewerfuls. Dishes 
 which can be prepared "in haste." 
 The practice of spearing dainty 
 scraps on small skewers (as Atte- 
 reaux de ris d'agneau, lamh sweet- 
 breads on skewers). 
 
 Attendrissement, m. Tenderness. 
 
 Attiedi, e, adj. Tepid, lukewarm. 
 
 Attirail, m. Utensil, tool, appliance. 
 
 Attiser. To make or mend a fire. 
 
 Attiseur, m. Fire-maker. 
 
 Atti-ape, /. Trap, trick. (As Une 
 hoite d'attrapes, a box of sugar 
 plums, etc., each of which contains 
 some bitter substance. 
 
 An (masculine singular). See a la. 
 
 Aube, f. Daybreak. A French town. 
 
 Aub6pine, f. Hawthorne. 
 
 Auberge, f. Inn. Une auherge sur la 
 route, a wayside inn. 
 
 Aubergine, f. Egg plant. 
 
 Aubergiste, m. and /. Innkeeper. 
 Host (of an inn). 
 
 Audomarois, e, adj. St. Omer style. 
 
 Auerhahu {German). Mountain or 
 Heath cock. 
 
 Aufgelost {German). Di^ssolved. 
 
 Auflauf {German). Souffle! Ome- 
 lette. 
 
 Au four. Baked in the oven. 
 
 Aufgerollt {German). Rolled. 
 
 Auge, f. Tl-ough. 
 
 Auldana. A white dry Australian 
 wine. 
 
 Aumelette. An ancient spelling of 
 omelette. 
 
 Aurore, f. Aurora. Dawn. A yel- 
 low color. Sometimes used to mean 
 "dished up high."t 
 
MARTYN'S 3IENU DICTIONARY 
 
 19 
 
 Austere, adj. Harsh. Sharp (to the 
 taste). 
 
 Austeru (German). Oysters. 
 
 Australie, /. Australia. 
 
 Australieu, ne, adj. Australian. 
 
 Autoclave, m. A patented steam 
 saucepan. 
 
 Automne, f. Autumn. 
 
 Autour, m. Goshawk. 
 
 Autre, Other. 
 
 Autriche, /. Austria. 
 
 Autrichien, ne, adj. Austrian. 
 
 Autruche, /". Ostrich. 
 
 Auvernat, m. An Orleans wine. 
 
 Aux (plural, masculine or feminine). 
 See a la. 
 
 Auxey. A still red Burgundy wine. 
 
 Avant, irrei). Before. 
 
 Avant-gout, m. Foretaste. 
 
 Avant-hier, m. The day before yester- 
 day. 
 
 Avant-vieille, /. The day before the 
 eve,, two days before. (As U avant- 
 vieille de Noel, the day before 
 Christmas eve.) 
 
 Avec, prep. With, 
 
 Aveline, /. Hazelnut, filbert. 
 
 Aveuas. . See Avoine. 
 
 Avi (a l')t. Burnt. 
 
 Avide, adj. Greedy. 
 
 Avine, e, pa. p.f Seasoned or stained 
 with wine. 
 
 Avitaillement, m. Supplying with 
 provisions. 
 
 Avize. A French department famous 
 for its champagne. 
 
 Avocat (poire d'avocat). Alligator 
 pear. 
 
 Avoine, '/. Oats. 
 
 Farine d'avoine. Oatmeal. 
 
 Avola. Name of a Sicilian town re- 
 nowned for sweet almonds. 
 
 Avril, m. (Month of) April. 
 
 Avrillet, m. Spring wheat. 
 
 Ay. A French department famous for 
 its champagne. 
 
 Azaka. An Arabian brandy from 
 mare's milk. 
 
 Azambuja. A red full bodied tart, 
 
 spirituous Portuguese wine. 
 Azteque. adj. Aztec. 
 
 Azure, e, adj. Azure-hued. 
 
 Azy, m. Rennet made of skim milk 
 
 and vinegar, 
 Azyme, m. Unleavened. As, pain 
 
 azyme, unleavened bread. 
 
 La fete des azymes. The feast of 
 unleavened bread. 
 
 B 
 
 Baba, m. A kind of cake. (Baha au 
 rhiim, a rum cake.) 
 
 Babeurre, vi. Buttermilk. 
 
 Baibines (les). A good "blow out" 
 (slang). 
 
 Bacalao. A Spanish specialty of salt 
 codfish. 
 
 Bacalian, m. Salting, salt codfish 
 
 Bacchanale, /. Bacchanal. A noisy 
 revel. 
 
 Bacchante, /. Bacchante. A disso- 
 lute woman. 
 
 Bacchique, adj. Bacchic, comical. 
 
 Bacchus, m. Bacchus, the god of 
 wine. 
 
 Bacciforme, adj. Berry-formed. 
 
 Badiane. /. Chinese aniseed tree. 
 
 Bael. Bengal quince. 
 
 Bafre, /. (vulgar). A big meal or 
 "blow out." 
 
 Bafreur, m. A guzzler. 
 
 Bagration (Pierre). Name of a Rus- 
 sian general. Term applied to sev- 
 eral high class dishes (especially 
 soups ) . 
 
 Baguette, /. Rod. Spit. Skewer (as 
 Cailles en haguette) . 
 
 Bale, /. Berry. 
 
 Baies de ronce. Blackberries. 
 
 Baillio. A red dry, full bodied Swiss 
 wine. 
 
 Bain, m. Bath. 
 
 Bain-marie, m. Hot water bath. A 
 double kettle of any kind. 
 
20 
 
 MARTYN'S MENU DICTIONARY 
 
 Baisers, m. Kisses. A kind of sweets. 
 Baissiere, /• Wine sediment. 
 Baisure, /. Kissing crust (the soft 
 
 part where two loaves of bread are 
 
 attached). 
 Baja. A white wine from the south 
 
 of Italy. 
 Bajoue, /. Jowl (of a pig). 
 Bakacsinyer-Bratenwein. A 'white 
 
 Hungarian wine. 
 Balauste, /. Pomegranate. 
 Bale. Basle (a town in Switzerland). 
 Balle, /. Ball. 
 Ballerine, /. Ballet dancer. 
 Ballon, m. Balloon. 
 Ballotine, /. Small "bale" (of meat 
 
 or fowl). Often used to signify 
 
 "croquette" (as Ballotines de 
 
 piffeon ) . 
 Ballotte, /. Horehound. 
 Bambou, m. Bamboo. 
 Banane, /. Banana. 
 
 Banane commune, or a long fruit or 
 du paradis. Common banana. 
 
 Banane figuier or des sages. Fig 
 banana. 
 Band (German). Ribbon. 
 Bande, /. Band string, strip. 
 Banderols, e, pa. p- Striped, streaked. 
 Banneton, m. A perforated chest to 
 
 keep fish in. 
 Bannette, /. Small hamper or basket. 
 Bannocks. Thin round, flat, Scotch 
 
 cakes. 
 Banquet, m. Banquet. Salle de lan- 
 
 qiiet, banquet hall. 
 Banquete, e, pa. p. Banqueted, 
 
 feasted. 
 Banquier, hre, adj. Banker. 
 Bantam, adj. Bantam. Coq lantam, 
 
 bantam cock. 
 Boabab, m. Baobob, monkey bread 
 
 tree. 
 Baquet, m. Tub. 
 Bar, m. A fish of the sciaena aquila 
 
 order. Often, but incorrectly, used 
 
 for hnrs. 
 Baraquille. A sort of meat pie. 
 Baratte, /, Churn. 
 Baraya. A red Hungarian wine. 
 Barbe, /. Beard. Wattle (of a tur- 
 
 key, etc.). Fin (of flat fish). Also 
 
 to signify "mold" (as Ges confitures 
 
 ont de la harhe, these preserves are 
 
 moldy ) . 
 
 Barbe de bouc. Wild salsify. 
 
 Barbe de Jupiter. Houseleek. 
 
 Barbe de capucin. "Monk's Beard" 
 
 — a salad, a kind of chicory. 
 Barbeau, Barbillon, m. A fish. 
 Barbera. A red dry Italian wine. 
 
 Also, a native American wine (red;. 
 Barbote, /. Eel-pout. 
 Barboteur, m. Tame duck. 
 Barboute, /. Moist sugar overcharged 
 
 with syrup. 
 Barbu, e, adj. Breaded. As, BU 
 
 harhu, bearded wheat, 
 Barbue, /. Brill. 
 Barde, e, adj. Covered with larding 
 
 pork, thin slices of bacon. 
 Barentatzen (German). Bear's paws. 
 Barigoule, /. A kind of mushroom. 
 Baril, m. Barrel. 
 Barillon, m. Small barrel, tank (for 
 
 fi?h). 
 Bariole, e, adj. Speckled, mottled. 
 Bar-le-duc, m. Lorraine jelly. 
 Baron, m. Baron. Double loin (of 
 
 beef). Hind saddle (of mutton or 
 
 lamb) with legs attached. 
 Baronne, /. Baroness. 
 Barquette, /. A small boat. A boat 
 
 shaped piece of pastry. 
 Barra-a-Barra. A red Portuguese 
 
 wine. 
 Barrique, /. Barrel. 
 Bars, m. Bass. Sea perch. 
 
 Bars de mer. Sea bass. 
 
 Bars noir. Black bass. 
 Barsac. A white Bordeaux wine. 
 Barsch (German). Perch. 
 Barscz. Bortsch (a Polish beet soup). 
 Bartavelle, f. Red partridge. French 
 
 partridge. 
 Barthelemy (Le Saint), m. The fes- 
 tival of St. Bartholomew. 
 Barzac. See Barsac. 
 Bas. A still red Burgundy wine. 
 Bas, Basse. See Bars. 
 Bas-se, adj. Low, common. Under 
 (as, Basse pCiie, under crust). 
 
MARTIN'S MENU DICTIONARY 
 
 21 
 
 Bas-bleu, m. Blue stocking. 
 
 Baseler Leckerli (German). A kind 
 of honey cake. 
 
 Basilic, o?- Basilique, m. Basil 
 (herb). 
 
 Basilicum (German) . Basil. 
 
 Basque, adj. Basque. 
 
 Bassin, m. ; Bassine, /. Large plate, 
 bowl, deep dish. 
 
 Bassinoire, /. Warming pan. 
 
 Bastion, m- Fortress. A cold dish in 
 the shape of a fortress. 
 
 Bas-ventre, m. Abdomen, lower belly. 
 
 Bat, m. Tail (of a fish). 
 
 Batard. m. Bastard. A coarse kind 
 of lump sugar. 
 
 Batate. See patate. 
 
 Bateau, m. Boat. Boat shaped relish 
 or side dish. 
 
 Baton, m. Staff, stick (Batons de 
 Sucre d'orge, sticks of barley sugar). 
 Also name of many dainty dishes 
 (as, Batons royauo), small patties 
 of minced chicken and game). 
 
 Batterie de cuisine. A set of cooking 
 utensils and apparatus. 
 
 Batw'inja, Batwina. Russian fish 
 soup. 
 
 Baudruche, f- Sausage casing. 
 
 Baume, m. Balm, garden balm, balm- 
 mint. 
 
 Baumes. A white Bordeaux wine. 
 
 Baumoehl. A white Moravian wine. 
 
 Bavarois, e, adj. Bavarian. 
 
 Bavarois au marasquin, m. Bavarian 
 jelly with maraschino. 
 
 Bavaroise, f. A drink flavored with 
 aromatized syrup. 
 
 Bavette d'aloyau, f. Brisketf,, Thin 
 flank (of veal or beef). 
 
 Baveux, se, adj. Slobbery, underdone. 
 Seldom used as a culinary expres- 
 sion except for an omelette — line 
 omelette haveuse, an underdone ome- 
 let. 
 
 Bayadere, f. Courtesan. East Indian 
 dancing girl. 
 
 Bearnaise. One of the principal 
 sauces. 
 
 Bearner Sauce (German). Bearnaise 
 sauce. 
 
 Beatilles, f. Tid-bits — such as cocks' 
 combs and kidneys, sweetbreads, 
 lambs' fries, etc. 
 
 Beau, m. (hel before a vowel) ; belle, 
 A ; beaux, pL, adj. Fine, beautiful. 
 
 Beaujolais. A still (red and white) 
 Burgundy wine. 
 
 Beaume. A still red Hermitage wine. 
 
 Beaucoup. A great deal, a great 
 many. 
 
 Beaumont. A itawny red Australian 
 wine. 
 
 Beaune. A still red Burgundy wine. 
 
 Beaune-grfeves, Enfant Jesus. A still 
 red Burgundy wine. 
 
 Bocasse, f. Woodcock. 
 
 Becasseau, m. Sandpiper. A young 
 woodcock. 
 
 Becassine, /. Snipe. 
 
 Becassine de sable, /. Sand snipe. 
 
 Becau, ni. Young snipe. 
 
 Bec-de-perroquet, m. Parrot fish. 
 
 Bec-d'oie, w. Doli)hin. 
 
 Becfique, m. Beccafico. 
 
 Bechamel, One of principal sauces, 
 (The invention of the Marquis de 
 Bechamel when he was maitre 
 d'hotel to King Louis XIV in 1700.) 
 
 Becharie, m. A sort of wild duck. 
 
 Beche, f. Tl-epang, slug. 
 
 Becher (German). Cup, thimble 
 L-iebesbecher (German). Loving- 
 cup. 
 
 Becune, f. Becuna, sea pike. 
 
 Bedouin, e, adj. Bedouin. 
 
 Beignet, m. Fritter (as, Beignets do 
 farine, farina fritters). Also a kind 
 of pancake.f 
 
 Belegte Brodchen ({jerman). Sand- 
 wiches, 
 
 Beige, adj. Belgian. 
 
 Bellevue (en). Name given to sev- 
 eral dishes, most of them dressed in 
 jelly. 
 
 Beloce, /. A small kind of plum. 
 
 Beluga (Russian). Sturgeon. Beluga 
 caviar. 
 
 Ben, m. Ben (horse radish) tree. 
 Noix de ten, ben nut. 
 
 Benafouli. Bengal rice. 
 
22 
 
 MARTYN'S MENU DICTIONARY 
 
 Benedictine. A liqueur from various 
 
 spices and herbs. 
 Bengali, e, adj. Bengalese. 
 B^rchoux. A French poet, the author 
 
 of "La gastronomie." (1765-1839.) 
 Bereiten ( German ) . Prepare. 
 Berg (German). Mound. 
 Bergamote, f. Bergamot pear. Ber- 
 
 gamot orange. Comfit box lined 
 
 with the rind of the Bergamot 
 
 orange. 
 Bergerac. A Swiss wine. 
 Berkowitzer. A red and white Bo- 
 hemian wine. 
 Berle, /. Water parsley. Skirret. 
 Berliner, adj. (German). Berlin. 
 Berlinois, adj. Berlin. 
 Berloque, f. Breakfast drum, dinner 
 
 drum. 
 Bermudes, /. Bermudas. 
 Berncastler. A white Moselle wine. 
 Besaigre, adj. Sour, tart. Tourner 
 
 au Itesaigre, to turn sour. 
 Besancon, ne, adj. Besangon (style). 
 
 A French town. 
 Bessas. A red wine from the 
 
 Dauphing. 
 Bestreut (German). Dredged. 
 Bete, /. Beast, animal. 
 
 Bete noir. Black sheep.* Wild 
 boar.t 
 
 Betes ^ corne. Horned cattle. 
 
 Betes h. laine. Sheep. 
 
 Betes fauves. Deer, stags, etc. 
 B6tel, m. Betel pepper. A mastica- 
 tory compound of areca nut, betel 
 
 pepper, leaves and shell lime. 
 Bette, /. White beet. 
 
 Bette rouge. Red beet. 
 
 Bette champetre. Mangold wurzel. 
 
 Bette commune. White beet. 
 Betterave, /. Beetroot. 
 Beurre, m. Butter. 
 
 BeuiTe d'anchois. Anchovy butter 
 ide homard, lobster butter, etc., 
 etc.). 
 
 Beurre frais. Fresh' butter. 
 
 Beurre fondu. Melted butter. 
 
 Beurre en livre. Lump, or roll, of 
 butter. 
 
 Beurre de Montpelier. Moutpellier 
 
 butter, flavored with herbs, etc. 
 Beurre noir. Browned butter. 
 Beurre noisette. Nut brown butter. 
 Beurre en pain. Butter in pats or 
 
 prints. 
 Beurre sale. Salt butter. 
 Lait de beurre. Butter milk. 
 Tartines de beurre. Slices of bread 
 
 and butt&r. 
 Sauce au beurre. Butter sauce. 
 
 Beurre, m. A kind of pear (butter- 
 pear). 
 
 Beurre, e, adj. Buttered. 
 
 Beurr6e, f. Slice of bread and butter. 
 
 Beurrier, w. Butter man. Butter 
 dish. 
 
 Biberon, tn. Wine bibber. Drinking 
 glass with a short spout. Nursing 
 bottle. Nipple. 
 
 Biberschwanz (German). Beaver 
 tails. 
 
 Bicarbonate de potasse, m. Saleraius. 
 
 Bien, adv. Well, thoroughly, 
 
 Bienvenue, /. Welcome. 
 
 Bier (German). Beer. 
 
 Biere, f. Beer. 
 
 Debit de bi^re. Beer house. 
 
 Bifteck, m. Beefsteak. 
 
 Bifteck d'aloyau. Porterhouse 
 
 steak. 
 Bifteck de noix de boeuf. Round 
 
 steak. 
 Bifteck de pointe culotte. Rump 
 
 steak. 
 Bifteck de contrefilet. Sirloin 
 steak. 
 
 Bigama. A golden Illyrian (Austria) 
 wine. 
 
 Bigarade, /. Bitter orange. Seville 
 orange. 
 
 Bigarre, e, adj. Varicolored. Also 
 name of a French general. 
 
 Bigarreau, m. Ox-heart cherry. 
 
 Bigarrure, /. Medley, motley. Inser- 
 tions made in meat and filled with 
 different kinds of sliced and vari- 
 colored meats. 
 
 Biguon. A famous Parisian restaura- 
 teur. 
 
 Bique, /. She goat. 
 
MARTYN'8 BIENU DICTIONARY 
 
 23- 
 
 Biquet, m., Biquette, /. Kid. 
 Birkhiuhn (German). Grouse. 
 Birne (German). Pear. 
 Bis, e, adj. Brown (bread, pastry, 
 
 etc.) Pain his, brown bread. 
 Biscaien, ue, adj. Biscay. 
 Bischof, m. Bishop. Spiced wine. 
 Biscotin (Biscote, Biscotte). A small 
 
 hard sweet biscuit. A kind of tea 
 
 biscuit. Brown pulled bread. 
 Biscuit, 711. Biscuit. A kind of light 
 
 cake. Sponge cake. Sea bread. 
 
 Biscuits a la cuillere. Lady fingers. 
 Finger biscuits. 
 
 Biscuits de Reims (o7', de Savoie). 
 Finger biscuits. 
 
 Biscuit glace. A light ice cream. 
 Biskuit (German). Biscuit. 
 Biset, m. A wood pigeon. 
 Bisque, /. Thick soup (usually of 
 
 shell fish). 
 Bitter (German). Bitter. 
 Blaireau, m.. Badger. 
 Blanc, he, adj. White. 
 
 au blanc. With white sauce, cooked 
 in white broth. 
 
 Fond blanc. White gravy. 
 Blanchailles, /. iil. Whitebait. 
 Blanchi, e, pa. p. Blanched, par- 
 boiled, scalded. 
 Blanc-manger, m. Blanc-mange (des- 
 sert). 
 Elanquette, f. A kind of pear. A 
 
 'u'hite grape. A meat stew with 
 
 white sauce. 
 Blanquette de Limoux. A still white 
 
 wine (sweet and dry) from the 
 
 south of France. 
 
 Sparkling Blanquette. A sparkling 
 wine from the south of France. 
 Blatterteig (German). Puff paste. 
 
 Blatterteig-schuittchen ( German ) . 
 Puff paste cakes. 
 Blaubeeren ( German) . Blueberries. 
 Ble, m. Wheat, corn. 
 
 Ble d'abondance. Egyptian wheat. 
 
 Ble de I'Inde, de Turquie, d'Es- 
 pagne. Maize, Indian corn. 
 
 Ble noir, Ble rouge. Buckwheat. 
 
 B16 seigle. Rye. 
 Blet, te, adj. Over ripe, half rotten. 
 
 Blette, /. A kind of spinach. Man- 
 gold. 
 
 Blue, e, adj. Blue. 
 
 au bleu. Plain boiled. f Also ap- 
 plied to fish boiled in water and 
 white wine, etc. 
 
 Blinis. A kind of Russian pancake 
 made with buckwheat flour and 
 served with caviare. 
 
 Blinsen (German). A kind of pan- 
 cake, made in various styles. 
 
 Bloc, m. Block, chunk. 
 
 Blond, e, adj. Light colored, white. 
 
 Blond de veau. Veal broth. 
 
 Bluet, m. Blue cornflower. Whortle- 
 berry. 
 
 Blumenkohl (German). Cauliflower. 
 
 Bliithen (German) . Blossoms. 
 
 Bodega. Title applied to buildings in 
 Spain in which wine is kept (in- 
 stead of cellars). 
 
 Bodendorfer. A red Rhine wine. 
 
 Bodenheimer. A white Rhine wine. 
 
 Bodensatz (German). Sediment. 
 
 Boeuf, m. Beef. Ox. 
 
 Boeuf a I'etuvee, Boeuf en ragout. 
 
 Stewed beef. 
 Boeuf roti. Roast beef. 
 Boeuf sal6. Corned beef. Salted 
 beef. 
 
 Bohemien, ne, adj. Bohemian. 
 
 Bohnen (German). Beans. 
 
 Boire. To drink. 
 
 Bois, m. Wood. 
 
 Boisson, /. Drink. Also the name of 
 a weak drink extracted from the 
 residue of grapes. 
 
 Boite, /. (Pronounced "bwart" with 
 vowel long). Box (Boite a th4, tea 
 caddy ; Boite de lonhons, box of 
 bonbons, etc.). 
 
 Boite, /. (Pronounced "bwot" with 
 vowel sJiOi-^t) . Ripeness of wine, 
 etc. As Ce vin n'est pas encore en 
 hoite, Tliis wine is not yet fit to 
 drink. 
 
 Bolet, m. Boletus, a kind of mush- 
 room. 
 
 Bologne, m. Bologna. 
 
 Bombance, /. Good living, feasting,, 
 etc. 
 
24 
 
 MARTYN'S MENU DICTIONARY 
 
 Bombe, f. Bomb. A filled ice pud- 
 ding in the shape of a bomb. 
 
 Bommes. A white Bordeaux wine. 
 
 Bon-ne, adj. Good. 
 
 Bonarda. A red dry Italian wine. 
 
 Bonbon, m. Candy, sugar plum. (In 
 plural, sweets, etc.) 
 
 Bonbonniere, f. Bonbon box. 
 
 Bon-chretien, m. A kind of winter 
 pear. 
 
 Bondon, in. Bung, stopper. A Neuf- 
 chatel cheese in the form of a bung. 
 
 Bon gotit. "Good taste." A much 
 used expression for highly flavored 
 dishes and sauces. 
 
 Bon-henri, m. Good henry (a wild 
 spinach), 
 
 Bonite, /. Bonito (fish). 
 
 Bonne dame, f. Orache, mountain 
 spinach. Literally, "good lady." 
 
 Bonne femme, f. Housewife. 
 
 Bonnefoy. A famous Parisian rest- 
 aurant. Name given to several 
 dishes. 
 
 Bonnet, ni. Bonnet, cap. 
 
 Bonnet d'electeur. Turk's cap (a 
 
 kind of squash). 
 Bonnet de Turque. A kind of 
 ancient pastry made in the form 
 of a Ttirkish bonnet. 
 
 Boquettier, m. Crab apple tree. 
 
 Bord, ni. Border, edge. 
 
 Bordagno. A red dry Italian wine. 
 
 Borde, e, pa. p. Bordered. 
 
 Bordeaux, m. The largest city and 
 export point of the department of 
 Gironde, France. The generic name 
 of the many wines produced there. 
 
 Bordelaise. One of the principal 
 sauces. 
 
 IBordelaise, adj. Bordeaux. 
 
 a la Bordelaise. Bordeaux style. 
 A garnish. 
 
 Bordure, f. Border. 
 
 Borecole. A species of cabbage. 
 
 Borolo. A red, full bodied Italian 
 wine. 
 
 Bosdenheimer. A white Rhine wine. 
 
 Botargue. See Boutargue. 
 
 Botte, /. Bunch, bundle. As, en 
 petites hottes, in small bunches. 
 
 Bottele, e, pa. p. Tied into bundles. 
 Bouc, m- Goat, goatskin bottle (for 
 
 holding wine, etc.). 
 Boucan, m. Smoke house. Grating 
 
 on which meat is smoke-dried. 
 Boucane, e, adj. Smoked. 
 Boucaut, m. Hogshead. 
 Bouche, /. Mouth. Taste. 
 Bouche, e, pa. p. Corked, stopped up. 
 Bouchee, /. Small patty. A mouth- 
 ful. Also various dainties (as, 
 
 Bouchees des princes, Prince cakes). 
 Boucher-fere, m. and f. Butcher. 
 Boucherie, /. Butchery, butcher's 
 
 shop. 
 Bouchoir, m. Oven block, oven door. 
 Bouchon, m. Cork, stopper. Bush 
 
 (as a sign for a wine shop). 
 Boudin, m. Pudding (of meat). A 
 
 kind of sausage. 
 
 Boudin noir. Blood pudding. 
 
 Boudin blanc. Pudding of white 
 meat. 
 Boudinade, /. A quarter of lamb 
 
 stuffed with forced meat. 
 Boudry. A dry, ruby colored Swiss 
 
 wine. 
 Boufettes. Fancy frills. 
 Bouillabaisse, /. A thick fish soup. 
 
 A Provencal dish (Marseilles, 
 
 France). 
 Bouillant, e, adj. Boiling. 
 Bouilli, m. Boiled beef. Beef that 
 
 has been used to make soup. 
 Bouilli, e, pa. p. Boiled. 
 Bouillie, f., pa. p. Thickened milk. 
 
 Hasty pudding. 
 Bouilloire, /• Boiler, kettle. 
 Bouillon, m. Broth (of beef or other 
 
 meats). 
 Bouillotte, /. Boiler, kettle. 
 Boulanger-ere, in. and f. Baker. 
 Boulangerie, /. Bakery, baking. 
 Boule, /. Ball. 
 Boule. in. Plover. 
 Boulette, /. Small ball. 
 Boulimie, f. An unusually voracious 
 
 appetite. 
 Bouquet, m. Bouquet, cluster, bunch. 
 
 (As, un bouquet de persil, a bunch, 
 
 or faggot, of parsley). 
 
MABTYN'8 MENU DICTIONARY 
 
 25 
 
 Bouquet garni, m. A fagot of sav- 
 ory herbs. 
 Bouquetiere, /. Flower girl. 
 Bourcette, /. Lamb's lettuce. 
 Bourbouuien-ue, adj. Bourbon. 
 Bourdaloue, adj. Bourdaloue. 
 Bourg, m. Town. 
 
 Bourgelas, m. A kind of white grape. 
 Bourgeois, e, adj- Plain, belonging to 
 a citizen, substantial. 
 
 Cuisine bourgeoise. Good plain 
 cookery. 
 
 Vin bourgeois. Pure wine, good, 
 sound wine. 
 
 a la bourgeoise. In a plain or sim- 
 ple manner. 
 Bourgogne. Burgundy. (Vin de Bour- 
 
 gogne. Burgundy wine). Also the 
 
 name of a sauce (brown). 
 Bourguignon-ne, adj. Burgundy. 
 Bourguignotte, adj. (used, but incor- 
 rect). Burgundy. 
 Bouride. A dish strongly flavored with 
 
 garlic. 
 Bourrache, /. Borage (an aromatic 
 
 plant). 
 Bourr6, e, pa. p. Crammed, gorged. 
 Bout, m. End. 
 
 Bout-saigneux. Scrag end of a neck 
 of mutton or veal. 
 Boutargue, m. Salted and smoked 
 
 roes (served as hors d'oeuvre in 
 
 France and Italy). 
 Boute, /. C^sk (for wine). 
 Bout6, e, pa. p. Turned ropy (as 
 
 wine). 
 Bouteille, /. Bottle. 
 Boutillier, m- Butler, cup bearer. 
 Bouveau,* Bouvillon, m. Steer, Young 
 
 ox. 
 Bowlen (German). Bowl-cups. 
 Boyau, m. Intestine. Casing for 
 
 sausages. 
 Brabangon-ne, adj. Brabant (style). 
 Brahmanique, adj. Brahminical. 
 Brai, Bray, m. Winter barley. 
 Braise, /. Hot coals. Embers. 
 
 D. la braise. Braised. 
 Braise-e, pa. p. Braised. (Cooked) in 
 
 a braising pan.) 
 Braisi&re, Brazifere, /. Braising pan. 
 
 Branche, f. Branch (as, Asperges en, 
 branches) . 
 
 Brandade, f. A salt cod stew. A dish 
 of stewed haddocks. 
 
 Branderin, m. Brandy. 
 
 Branntwein ( German ) . Brandy. 
 
 Bras, in. Arm. Fin (of a whale). 
 Claws (of a lobster or crayfish) t. 
 
 Brasse, f. French fathom (measure). 
 Pain de brasse. A large loaf weigh- 
 ing from 20-25 lbs. 
 
 Brasse, e, pa. p. Brewed (beer). 
 
 Brasserie, /. Brewery. Beer shop. 
 A popular type of restaurant in 
 Paris. 
 
 Brasseur, m. Brewer. 
 
 Bratelbrunn. A white Moravian wine. 
 
 Braten (German). Roast (put after, 
 as, gdnsehraten, roast goose). 
 
 Braten im Topf (German). Pot 
 roast. 
 
 Bratenfett (German). Drippings. 
 
 Braunberger. A white Moselle wine. 
 
 Braunschweiger (German). Bruns- 
 wick. 
 
 Braut (German). Bride. 
 
 Br6bis, f. Ewe, female sheep. 
 
 Brei (German). Pap, gruel. 
 
 Breme, f. Bleak (fish). 
 
 Bresil, m. Brazil. (Noix de Bresil, 
 Brazil nuts). 
 
 Bresilien-ne, adj. Brazilian. 
 
 Bresolle. An entree prepared with 
 several kinds of meats. 
 
 Breteuil (Baron de). A noted epicure 
 of the reign of Louis XVI. 
 
 Breton-ne, adj. Brittany (style). 
 
 Breuvage, m. Beverage, drink. A 
 brew.* 
 
 Bribes, /. Scraps of food. 
 
 Bride, e, pa. p. Tied, trussed (poul- 
 try, etc.) 
 
 Brie, m. Brie cheese. 
 
 Brie, e, pa. p. Kneaded (paste for bis- 
 cuits, etc.) 
 
 Brife, f. Hunch of bread. 
 
 Brifeur, m. Greedy eater. 
 
 Brignole, f. Brignoles plum (forcook- 
 irig). 
 
 Brillat Savarin. A noted writer on 
 culinary topics : author of "La Phy- 
 
26 
 
 MARTYN'S MENU DICTIOyARY 
 
 siologie du gout," etc. Born 1755; 
 died 1826. 
 
 Brin, m. Sprig (as, nn hrin de sauge, 
 a sprig of sage). 
 
 Brinde, /. Toast, health (as, Boire 
 des htindes, to drink toasts — to 
 friends, etc.) 
 
 Brinjaul. West Indian egg plant. 
 
 Brioche, /. Brioche (a light French 
 bun or cake, used as a breakfast 
 roll). 
 
 Brise, e. 2?«. P- Broken, shattered. 
 
 Brisotin, m. A light entree of force 
 meat. 
 
 Brisque, m. Brisket, the breast of an 
 animal. 
 
 Broc, m. Pitcher. 
 
 Broc, m^^Broche, /. Spit (a la troche, 
 roasted on the spit). 
 
 Brochge, /. Spitful. Skewer ful (of 
 meat). 
 
 Brochet, m. Pike. 
 
 Brochete, e, adj. Skewered. 
 
 Brocheton, m. Pickerel. 
 
 Brochette, /. Skewer. Spit (as, 
 Brochette d'huitres, oysters on skew- 
 er, or spit). 
 
 Brocoli, m. Broccoli (a kind of cauli- 
 flower). 
 
 Brodchen {Get'man). Roll. 
 
 Bromatologie, /. A treatise on food. 
 
 Bromelie, f. Pineapple. 
 
 Brommbeeren (German). Black- 
 berries. 
 
 Broque, m. Savoy (cabbage) sprout. 
 
 Brotwasser (German). Bread water. 
 
 Brou, m. Walnut husk. 
 
 Brou de noix. Walnut cordial. 
 
 Brouailles, f. Entrails (of fish, etc.) 
 
 Brouet, m. Porridge, gruel, broth 
 (Brouet d'andouille, tripe liquor). 
 
 Brouille, e, adj. Scrambled, beaten 
 up, mixed (oeufs hroMilUs, scram- 
 bled eggs). 
 
 Brousse, f. A kind of soft cheese. 
 
 Broussin, m. A dish of soft cheese 
 prepared with vinegar and pepper. 
 
 Broy6, e, adj. Ground, crushed. 
 
 Bruant, m. Reed bird. 
 
 Brugnon, m. Nectarine. 
 
 Brulant, e, adj. Burning, burning hot. 
 
 As, Des marroHs hrulants, chestnuts 
 burning hot. 
 
 Brule, e, pa. p. As, Eau. de vie truUCy 
 burned brandy. 
 
 BrCilerie, f. Distillery (for brandy). 
 
 Brulot, m. Sugar moistened with rum, 
 brandy or some other liquor and 
 then burned. A highly spiced dishf. 
 Over salted meat. 
 
 Brun, e, adj. Brown, 
 au brun. Brown sauce. 
 
 Brun^tre, adj. Brownish. 
 
 Bruni, e, pa. p. Browned. 
 
 Brunnenkresse (German). Water- 
 cress. 
 
 Bruuner. A white Austrian wine. 
 
 Brunoise. A clear vegetable soup 
 (several kinds). 
 
 Briisselerkohl (German). Brussels 
 sprouts. 
 
 Brust (German). Breast. 
 
 Brustkern (German). Brisket. 
 
 Brut, e, adj. Raw, "dry" or un- 
 sweetened (of champagne). 
 
 Bruxelles, m. Brussels. 
 
 Bruyere, f. Heath, underbrush. Coq 
 de iruyere, heath cock. 
 
 Bu, e, pa. p. Drunk, quaffed. 
 
 Bual. A well known Madeira wine. 
 
 Bucaille, m. Buckwheat. 
 
 Bucarde, Bucardier, Boucarde, m. 
 Cockle. 
 
 Bucellas. A white, Portuguese wine. 
 
 Buchweizen, Buchweizenmehl ( Ger- 
 man). Buckwheat. 
 
 Biicklinge (German). Bloaters, 
 
 smoked herrings. 
 
 Bude. Buda (a city in Hungary). 
 
 BufCet, m. Sideboard. Buffet. Re- 
 freshment room. Service of plate. 
 
 Buffle, m. Buffalo. 
 
 Buie, Buire, f. Beaker, jug. 
 
 Buisson, m. Bush, thicket. Pile, 
 pyramid. A cluster or bunch of 
 shrimps, crayfish or lobsters. Also 
 applied to a method of twisting up 
 pastry to a point. 
 
 Bunion, m. Earth nut. Also, a kind 
 of cheap almond from Italy. 
 
 Burbot, m. Burbot. 
 
 Bur rut, m. Unfermented wine. 
 
MARTYN'S MENU DICTIONARY 
 
 27 
 
 Biitor, m. Bittern. 
 Butter {German) . Butter. 
 Butterbrot {German). Siandwiches. 
 Butterkranze {German). Butter rings. 
 Buttermilch {German). Buttermilk. 
 Butyraco. adj. Resembling butter. 
 Buyable, adj. Drinkable. 
 Buvetier, m. Publican, innkeeper. 
 Buvette, /. Coflfee house, refreshment 
 
 room, public drinking place. 
 Buveur-euse, m. and /. Drinker. 
 Buvoter. To tipple. 
 Byronien-ne, adj. Byronian. 
 Byzantin, e, adj. Byzantian. 
 
 Cabaret, m- Inn, wine shop. Wine 
 
 vault. Tea ta'ble, tea service. 
 Cabaretier-ere, m. and /. Inn keeper. 
 Cabas, m. Ru.sh baskets for figs, 
 
 dried fruit, etc. 
 Cabillaud, Cabliau, m. Codfish. 
 Gabion, m. Casareep. 
 Cabri, m. Kid. 
 
 Cabrillon, m. Goats' milk cheese. 
 Cabus, adj. Boiled, headed (as, chouw 
 
 cahus, headed cabbages). 
 Cacao, m. Cocoa. 
 
 Beurre de cacao. Cocoa butter. 
 Caccio Cavallo. An Italian cheese. 
 Cache, e, adj. Hidden. 
 Cachement, m. Custard apple. 
 Cachet, m. Seal. Ticket (as meal 
 
 ticket, etc.) 
 Caen. Caen (city in France famous 
 
 for specialty of cooking tripe). 
 Cafe, m. Coffee. 
 
 Au cafe. With coffee flavor, coffee 
 flavor. 
 
 Cafe a la creme. Coffee with cream. 
 
 Demi-ta.sse de cafe. Small cup of 
 coffee (black). 
 
 Cafe frappe.« Ic-ed coffee. 
 
 Cafe en grains. Whole coffee. 
 
 Caf6 gloria. Coffee with cognac. 
 
 Cafe au lait. Coffee with milk. 
 
 Cafe noir. Strong black coffee. 
 
 Cafe en poudre. Ground coffee. 
 
 Cafe Turc. Turkish coffee. 
 
 Parfait au cafe. A kind of light 
 coffee ice cream. 
 
 Cafe vierge. "Virgin coffee" (an 
 infusion of the whole coffee 
 
 beans). 
 Cafetier, m. Coffee house keeper. 
 Cafetifere, /. Coffee pot. 
 Caille, /. Quail. 
 Caille, e., adj. Curdled, clotted. 
 Caille, m., Caillebotte, /. Curd. 
 
 Clotted cream. 
 Caille-lait, m. Cheese rennet. 
 Cailleteau, m. Young quail. 
 Caillette, /• Rennet. 
 Caillot, m. Clot (of milk, etc.). 
 Caillot-rosat, m. A kind of pear with 
 
 a rose flavor. 
 Caire m. Cairo (the capital of 
 
 E'gypt). 
 Caisse, /. Case (as, Ris de veau en 
 
 caisses ) . 
 Calcine, e, pa. p. Burned. 
 Calebasse, /. Calabash. 
 Calice, m. Chalice (now the com- 
 munion cup, formerly any cup). 
 Californie, /. California. A kind of 
 
 drinking vessel. 
 Calliand. A red Austrian wine 
 
 (Italian Tyrol district). 
 Callipash. Glutinous meat in the up- 
 per shell of the turtle. 
 Callipec. Glutinous meat in turtle's 
 
 under shell. 
 Calvel. A perfumed, ruby colored Por- 
 tuguese wine. 
 Calville, m. Calville, a kind of apple. 
 Camarine, /. Crowberry, crake berry. 
 Cambrien-ne, adj. Cambrian, Welsh. 
 Oambuse, /. Steward's room (on ship). 
 Cambus6, e, pa. p. Rinsed (as, a 
 
 cask). 
 Cambusier, m. Steward's mate. 
 
 Purser's room. 
 Camemhert, m. Camem'bert cheese. 
 
28 
 
 MARTYN'S MENU DICTIONARY 
 
 Camerani. Name of an actor who in- 
 vented a rich soup said to cost ten 
 dollars a plate. 
 
 Camomille, /. Camomile. 
 
 Oampagne, /. Country. 
 
 Campine, /. A choice capon. A fat 
 pullet from Campine, Flanders. 
 
 Canape, m. A cushion (of toast, etc) 
 As, Canape d'anchois, etc. 
 Sur canape. On canape, on toast. 
 
 Canard, m- Duck. 
 
 Canard domestique. Common or 
 
 domestic duck. 
 Canard metis. Mongrel duck. 
 Canard musque. Musk duck (incor- 
 rectly called, Muscovy duck). 
 Canard a tete noire. Blackhead 
 
 duck. 
 Canard tete rouge. Red head du'jk. 
 Canard siffleur. Widgeon duck. 
 Canard des bois. Wood duck. 
 Canard sauvage. Wild duck. 
 Canard dit Brant. Brant duck. 
 Canard dit Malart. Mallard duck. 
 Canard canvas-back. Canvas back 
 duck. 
 
 Cauardeau, m. Small duck. Duck- 
 ling. 
 
 Cancale, m. A place in France fam- 
 ous for its oysters. 
 
 Candi, m. Candy. Candied fruit. 
 Candi sucre. Sugar candy. 
 
 Candi, e, adj. Candied. 
 
 Cane, /. Duck (hen). 
 
 Cane ton, m. Young duck (male), 
 duckling. 
 
 Canette, f. Young duck (female). 
 
 Canevette, f. Cellaret. Case of 
 bottles for liquors. 
 
 Canne, f. Oane. 
 
 Canne a sucre. Sugar cane. 
 
 Canneberge, /. Cranberry. 
 
 Cannelas, m. Candied cinnamon, cin- 
 namon comfit. 
 
 Oannele, e, adj. Channeled, fluted. 
 
 Cannelle, f. Cinnamon. 
 
 Cannelon, m. Thin pastry roll stuffed 
 with meats and sweets. As, Can- 
 nelon a la St. Cloud, jelly-roll. 
 
 Cantal, m. A kind of cheese. 
 
 Cantaloup, m. Cantaloup, musk melon. 
 
 Cantenac. A district famous for its 
 
 wines (Bordeaux). As, Chateau 
 
 Brane Cantenac, Poujet, etc. 
 Cantharelle, f. Cantharellus, a kind 
 
 of mushroom. 
 Cantine, /. Canteen. 
 Cap, m. Head. 
 Cape di Miseno. A white wine from 
 
 the South of Italy. 
 Cape Hock. One of the best of the 
 
 native South African wines. 
 Capendu, m. A kind of apple. 
 Capillaire, m. Maidenhair fern (used 
 
 in olden times for flavoring). 
 Oapilotade, in. A dish of cooked 
 
 chicken warmed over. 
 Capiteux-euse, adj. Heady, intoxicat- 
 ing. 
 'Capolin, m. Capolin (a sweet Indian 
 
 cherry ) . 
 Capre, f. Caper. 
 
 Sauce aux capres. Caper sauce. 
 Capribianco. A white dry wine from 
 
 the South of Italy. 
 Capriere, /. Caper jar or pot. 
 Capron, caperon, m. Hautboy (a large 
 
 kind of strawberry). 
 Capucin, m. Capuchin friar. 
 
 Barbe de capucin, /. Wild chicory 
 
 (blanched for salad). 
 Oapucine, /, Nastartium. Indian 
 
 cress. 
 
 Capres capucines. Pickled nastur- 
 tiums. 
 Caquage, m. Curing and barreling (of 
 
 herrings). 
 Caque, f. Barrel. 
 
 Caquete, /'.Carp tub (of fishmonger). 
 Caraba, m. Cashew nut oil. 
 Carafe, f. Decanter, water bottle. 
 
 Carafe f rappee. Decanter in, which 
 water has been frozen. 
 Oarafon, w. Small decanter (usually 
 
 containing % pint) . Wine cooler. 
 Caramel, m. Oaram^i, burnt sugar, 
 
 Black Jack. 
 Carameliser. To convert (sugar) into 
 
 caramel. 
 Carapace, /. Carapace, the dorsal shell 
 
 of turtles, etc. 
 Caravanserai, caravanserail, m. Cara- 
 
MARTIN'S MENU DICTIONARY 
 
 29 
 
 vansary (in the Eiast an inn for 
 travelers). 
 
 Carbonate, e, adj. Carbonated. 
 
 Carbouique, adj. Carbonic. 
 
 Carbonnade, /. Originally broiled 
 meat, now a braised meat. 
 
 Carbonnieux (vin de). A white Bor- 
 deaux wine, generally served with 
 oysters. 
 
 Carcasse, /. Carcass. Also, the bones 
 of poultry or game. 
 
 Cardamine, /. AVild cress. 
 
 Oardamome, m. Cardamon, a spice. 
 
 Garde. /. Chard. The edible part of 
 cardoous, Swiss chard, white beet, 
 etc. 
 
 Cardon, m. Cardoon (a variety of the 
 artichoke family). As, Cardon a la 
 nwelle, cardon with marrow. 
 
 Gareme, m. Lent, fast. Fasting. 
 Name of a celebrated French chef, 
 born in Paris 1784, died 1833. The 
 author of several culinary works. 
 
 Caret, m. Hawk bill turtle. 
 
 Cari, Carry, m. Curry. 
 
 Caribou, m. Cariboo, reindeer. 
 
 Oarive, m. Guinea pepper. 
 
 Carmignano. A red, dry wine from 
 Tuscany, Italy. 
 
 Carnage, m. Slaughter. The flesh of 
 animals newly killed. Flesh days. 
 
 Carnaval, m. Carnival. 
 
 Carne, f. Corner (of a table, etc.) 
 Bad meat. 
 
 Carne, e, adj. Flesh colored. 
 
 Garotte, f. Carrot. 
 
 Caroube, Garouge, /. Carob-bean, lo- 
 cust bean, St. John's bread. 
 
 Carpe, f. Carp. 
 
 Carpe miroir. German carp. 
 
 Carpeau, m. Small carp. 
 
 Carpentras (a la). A surname to 
 dishes flavored with, or consisting 
 of, truffles. 
 
 Carpie, /. Hashed carp. 
 
 Garpillon. m. A very small carp. 
 
 Carpilotte, m. The hard part of cer- 
 tain pears. 
 
 Carre, m. Rack, best end of neck. 
 
 Carrelet, m. Flounder. 
 
 Carrelure, f. (slang). A hearty meal. 
 
 Carrousse, f. Carousal, drinking bout. 
 
 Carte, /. Card, bill of fare. (Some- 
 times, bill.) 
 
 Carte du jour. Bill of fare for the 
 day. 
 
 Cartilage, m. Gristle. 
 
 Oartilagineux-euse, adj. Gristly. 
 
 Cartrouche, m. Cartridge. A circular 
 piece of greased paper, used for 
 covering meat, etc., during the pro- 
 cess of cooking. 
 
 Carvi, m. Caraway seed. 
 
 Garviol (German). Cauliflower. 
 
 Oarwarra. A white, dry Australian 
 wine. 
 
 Caryocar, m. The tree producing the 
 souari or butter nut. 
 
 Gas, m. Case, matter, position. 
 
 En cas. Anything prepared to be 
 ready in case of need (as cold meat 
 for night use) . 
 
 Oasalmaggiore. A white dry Italian 
 wine. 
 
 Casha. An Indian dish of maize and 
 cream. 
 
 Casque, m. Helmet. 
 
 Gassagne. A still red Burgundy wine. 
 
 Ga.ssant, e, adj. Brittle, hard crunch- 
 ing (as some kinds of pears). 
 
 Cassareep, m. Gassareep, an inspiss- 
 issant liquor from cassava ; the 
 basis of West Indian pepper pot. 
 
 Ca-ssave, /. Cassava, the somewhat 
 refined starch of the manioc (when 
 further refined, cassava is known as 
 tapioca). 
 
 Casse, /. Case, pan (as, casse a rot, 
 dripping pan). Cassia. 
 
 Casse aromatique. Chinese cinnamon. 
 
 Casse, e, adj. Broken, cracked, split 
 (as, pois casses, split peas). 
 
 Gasse-noix, casse-noisette, m. Nut 
 crackers. 
 
 Gasse-poitrine, w. Adulterated brand3\ 
 
 Casserole, /. Copper pan. Saucepan. 
 Skillet. Stewpan. Used for the 
 earthen or metal culinary vessel in 
 which some articles are brought to 
 the table (as Poussins en casse- 
 role). 
 Casserole a soufil6. Souffle pan. 
 
30 
 
 MARTYN'S MENU DICTIONARY 
 
 Casserole, e, /. Saucepanful. 
 
 Cassis, m. Black currant. Black 
 
 currant sj'rup or liquor. 
 Cassolette, /. Small casserole (served 
 
 on the table). 
 Cassou, m. Broken loaf or lump (of 
 
 sugar). Broken cocoa nibs. 
 Cassonade, /. Moist sugar (i. e. 
 
 sugar which -has not been refined). 
 Cassoulette, /. A Provence stew. 
 Castelane, /. A kind of green plum. 
 Castelruggero. A white dry wine 
 
 from Tnscany, Italy. 
 Castillan, e, adj. Castilian. 
 Catawba (sparkling). A well known 
 
 American wine. 
 Castillon. A red Bordeaux wine. 
 Cavage, m. Cellarage. 
 Cavallaro. A dry, deep amber wine 
 
 from Sicily. 
 Cave, /. Cellar, cave. The wines con- 
 tained in a cellar. Also, sometimes, 
 
 cellaret, etc. 
 Caveau, m. Wine cellar (formerly a 
 
 tavern frequented by literateurs). A 
 
 singing club. 
 Caviar, m. Caviare (salted roe of 
 
 sturgeon ) . 
 Cavona. A new flavoring essence. 
 C^cube, w. A famous wine of the an- 
 cients (from a vineyard at Cae- 
 
 cubum). 
 C6drat, m. Citron. 
 Cedrat confit. Candied citron. 
 Coleri, m. Celery. 
 Celeri rave, Celeraiche, m. C)eleriac, 
 
 Knob celery (a turnip rooted 
 species of the celery plant). 
 
 Celeri sauvage, celeri des marais, m. 
 Smallage. 
 Cendre, /. Ashes or embers (cuit sous 
 
 la cendre, cooked in the ashes). 
 Cent, adj. and noun m. Hundred. 
 C&pe, ceps, w. A wild mushroom. 
 Cercelle (or, Sarcelle). Teal duck. 
 Cercle, m- Circle. 
 Cereale, /. Cereal. 
 
 C^rds, /. Goddess of corn, of agricul- 
 ture. 
 Cerfeuil, m. Chervil. 
 
 Cerfeuil musque. Sweet chervil. 
 
 Cf'rise, /. Cherry. 
 
 Cerises glac^es. Candied cherries. 
 Aux cerises. With cherries, cherry 
 
 sauce. 
 Cerise musqu6e. Musk-cherry. 
 
 Cerisettes, /. pi. Dried cherries. 
 
 Cerlenacer. A sweet Austrian wine. 
 
 Cerneau, m. Green walnut. The ker- 
 nel of a green walnut. 
 
 Cerneseker. A white Bohemian wine. 
 
 Cerons. A white Bordeaux wine. 
 
 Certosina. A liqueur from Tuscany 
 (Italy). 
 
 Cervelas, m. Savela, Saveloy (saus- 
 age ) . 
 
 Cervelles, /. Brains. 
 
 Cerule, e, adj. Cerulean, blue. 
 
 Cesana. A red Italian wine. 
 
 Cevade. /. Oats. 
 
 Ceylan, adj- Ceylon. 
 
 Chablis, m. A still white Burgundy 
 wine. 
 
 Chair, m. A shed for storing wines. 
 
 Chair, /. Flesh. 
 
 Chair blanche. White meat (veal, 
 
 poultry, etc.). 
 Chair noire. Dark meat. 
 Chair A. saucisse. Sausage meat. 
 
 Chalet, m. Chalet, a Swiss cottage. 
 
 Chaleur, /. Heat. 
 
 Chambertin, m. Chambertin, a choic.e 
 Burgundy wine, red and white, still 
 and sparkling. 
 
 Chambord. A department of France. 
 Also, the name of a French noble- 
 man, an authority on lobsters. 
 
 Chambre, f. Room. 
 Champagne (vin de), m. "Champagne" 
 — no other definition is needed ! The 
 best known vineyards in the cham- 
 pagne district are in the prefec- 
 tures of Reims and Epernay. 
 Fine champagne. The finest cognac 
 or brandy. 
 
 Champ^tre, adj. Country, rural. 
 
 Champignon, m. Mushroom. 
 
 Champignon de prairie. Field mush- 
 room. 
 Agaric champ^tre. A common field 
 mushroom. 
 C'hanci. e, adj. Mouldy. 
 
3IARTYN'S MENU DICTIONARY 
 
 31 
 
 Chandelait, m. Aa aniseed cake. 
 
 Chanteau, ni. A piece of a loaf, a 
 hunch of bread. 
 
 Chanterelle, /. A kind of large mush- 
 room. 
 
 Chapele, e, 2>^' P- Rasped, chipped, 
 hacked. 
 
 Chapelure, f. Bread crumbs. Dry 
 bread passed through a sieve. 
 
 Chapon, m. Capon. 
 
 Chapon de Normandie. A hunch of 
 bread boiled in soup. 
 
 Chapon de Gascogne. A crust of 
 bread rubbed with garlic and put in 
 salad. 
 
 Chaponneau, rn. Young capon. 
 
 Chaponniere, /. Stewqjan (for fowl 
 or capons). 
 
 Charbon, m- Coal cinder (as, cette 
 viande est en charbon, this meat is 
 burned to a cinder). 
 
 Charbon de bois, m. Charcoal. 
 
 Charbonue, e, adj. Burnt, black- 
 ened. 
 
 Charbonnee, /. Name given in olden 
 times to a rich steak cooked over 
 a bright charcoal fire. 
 
 Charcuterie, /. Pork butcher's shop. 
 
 Charcutier-6re, m. and /. Pork but- 
 cher. A purveyor of cooked and 
 dressed meats. 
 
 Charente. A Fl-enchi province noted 
 for its brandy. 
 
 Charlotte, /. Applied to various des- 
 sert dishes — ^as, Charlotte a la 
 Russe, Charlotte Russe ; Charlotte 
 de pommes, f., apple charlotte, etc. 
 
 Charnage, m- Flesh days. 
 
 Charnier, ni. L-arder. 
 
 Charnu, e, adj. Devoid of skin, fleshy 
 (fruits charnus, flesh fruits). 
 
 Chartreuse, /. (1) A convent. 
 
 (2) A liqueur (green, yellow, 
 white) made from cinnamon, mace 
 and other herbs and spices. First 
 distilled by the monks of Grande 
 Chartreuse, near Grenoble, 
 France. 
 
 (3) Culinary. First used to mean 
 various kinds of vegetables of 
 fruit, dished uo in the shape of 
 
 goblets set in aspic jelly, but now 
 usually cooked game, etc., cooked 
 and dressed in Charti-euse style 
 either hot or cold. 
 Chartreux-se, adj. Karthusiau. 
 Chasse-Ccusin, in. Bad wine. 
 Chasselas. A white raisin. 
 Chasse-rage, f. Pepper wort. 
 Chasselas, m. A kind of raisin. 
 Chasseur, m. Hunter. 
 Chasseuse, Chasseresse, f. Huntress. 
 Chat. m. Cat. 
 
 Chat brnle. A hard winter pear. 
 Chntaigne. f. Chestnut. 
 
 " commune. Sweet (or Span- 
 ish) chestnut. 
 " du Bresil. Brazil nut. 
 
 " de terre. Earth nut, pig- 
 nut. 
 Chfiteau. m. Castle, chateau. 
 
 Batailley. A red still Bor- 
 deaux wine (fifth growth). 
 Bayle. A white still Bordeaux 
 
 wine (first growth). 
 Becker. A red still Bordeaux 
 
 wine (third growth). 
 Bel Air. A red Bordeaux 
 
 wine. 
 Belgrave. A red still Bor- 
 deaux wine (fifth growth). 
 Bellevue. A red Bordeaux 
 wine. 
 Beycheville. A red still Bor- 
 deaux wine (fourth growth). 
 Bouliac. A red still Bordeaux 
 wine. 
 
 Branaire Duluc. A red still 
 Bordeaux wine (fourth 
 growth ) . 
 Brane Cantenac. A red still 
 Bordeaux wine (second 
 growth ) . 
 Broustet N^rac. A white still 
 Bordeaux wine (second 
 growth). 
 Caillou. A white still Bor- 
 deaux wine (.second growth). 
 Galon Segur. A still Bordeaux 
 
 wine (third growth). 
 Camensac. A red still Bor- 
 deaux wine (fifth growth). 
 
32 
 
 MARTYN'S MENU DICTIONARY 
 
 Chateau Camponac. A red Bordeaux 
 wine. 
 
 " Cantemerle. A still Bordeaux 
 growth (fifth growth). 
 
 " Cantenac Brown. A red still 
 Bordeaux wine (third 
 
 growth ) . 
 
 " Citran. A red Bordeaux wine. 
 
 " Clerc Milon. A red still Bor- 
 deaux wine (fifth growth). 
 
 " Climens, A white still Bor- 
 deaux wine (first growth). 
 
 " Colon Segur. A red still Bor- 
 deaux wine (third growth). 
 
 " Constance. A red Bordeaux 
 wine. 
 
 " Contemerle. A red still Bor- 
 deaux wine (fifth growth). 
 
 ■" Cos d'Estournel. A still Bor- 
 deaux wine (second growth). 
 
 " Cos Labory. A still Bordeaux 
 wine (fifth growth). 
 Coutet. A white still Bor- 
 deaux wine ( first growth ) . 
 
 " Croizet Bages. A red still Bor- 
 deaux wine (fifth growth). 
 
 " d'.\lesmeis Becker. A still 
 Bordeaux wine (third 
 
 growth ) . 
 
 " d'Arche. A white still Bor- 
 deaux wine (second growth). 
 
 " d'Arsac. A red Bordeaux wine. 
 
 " Dauzac. A still Bordeaux 
 wine (fifth growth). 
 
 " Desmerail. A red still Bor- 
 deaux wine (third growth). 
 
 " de Fleurennes. A red Bor- 
 deaux wine. 
 
 " de Gallan. A red Bordeaux 
 wine. 
 
 " de Germanville. A Bordeaux 
 wine. 
 
 " d'Issan. A red still Bordeaux 
 wine (third growth). 
 
 " de Paveil. A red Bordeaux 
 wine. 
 
 " de Fez. A red Bordeaux wine. 
 
 " de Tastes. A white Bourdeaux 
 wine. 
 
 " Dillon. A red Bordeaux wine. 
 
 Chateau Doisy. A still white Bor- 
 deaux wine (second growth). 
 
 Ducasse Grand Puy, A still 
 Bordeaux wine (fifth 
 
 growth). 
 
 Ducru Beaucaillou. A red 
 still Bordeaux wine (second 
 growth ) . 
 
 Duhart Milon. A red still 
 Bordeaux wine (fourth 
 growth ) . 
 
 Dufort Vivens. A red still 
 Bordeaux wine (second 
 growth). 
 
 Furriere. A red still Bor- 
 deaux wine (third growth). 
 
 Filhot. A white still Bor- 
 deaux wine (second growth). 
 
 Fongravey Bethmann. A red 
 Bordeaux wine. 
 
 Giscours. A red still Bor- 
 deaux wine (third growth). 
 
 Grand Puy Lacoste. A still 
 Bordeaux wine (fifth 
 
 growth ) . 
 
 Grillet. A white Burgundy 
 wine. 
 
 Gruard Larose Sarget. A red 
 still Bordeaux wine (second 
 growth). 
 
 Guiraud. A white Bordeaux 
 wine, 
 
 Haut Bages. A red still Bor- 
 deaux wine (fifth growth). 
 
 Haut Barde. A red Bordeaux 
 wine. 
 
 Haut Brion. A red still Bor- 
 deaux wine (first growth). 
 
 Kirwan. A red still Bordeaux 
 wine (fifth growth). 
 
 Labarde. A red still Bordeaux 
 wine (fifth growth). 
 
 Lafitte. A red still Bordeaux 
 wine (first growth). 
 
 Giscours. A still Bordeaux 
 wine ( third growth ) . 
 
 La Grange. A red still Bor- 
 deaux wine (third growth). 
 
 La Dagune. A red still Bor- 
 deaux wine (third growth). 
 
MARTYN'S MENU DICTIONARY 
 
 33 
 
 Chateau Lamothe. A white still Bor- 
 deaux wine (second growth). 
 
 Langoa. A still Bordeaux 
 wine (third growth), 
 
 Larose. A red still Bordeaux 
 wine ( first growth ) . 
 
 Lascombes. A red still Bor- 
 deaux wine (second growth). 
 
 Latour, A red still Bordeaux 
 wine (first growth) . 
 
 La Tour Blanche. A white 
 still Bordeaux wine (first 
 growth ) . 
 
 Laujac. A still red Bordeaux 
 wine. 
 
 Le Crock. A Bordeaux wine. 
 
 Leoville Barton. A red still 
 Bordeaux wine (second 
 growth). 
 
 Leoville Lascases. A red still 
 Bordeaux wine (second 
 growth ) . 
 
 LeoYille Poyferre. A red still 
 Bordeaux wine ( second 
 growth). 
 
 Le Prieure. A still Bordeaux 
 wine (fourth! growth). 
 
 Le Tertre. A still Bordeaux 
 wine (fifth growth). 
 
 Lynch Bages. A red still Bor- 
 deaux wine (fifth growth). 
 
 Lynch Moussas. A red stiJl 
 Bordeaux wine (fifth 
 
 growth). 
 
 Maison Blanche. A red Bor- 
 deaux wine. 
 
 Malescot Saint Exupery. A 
 red still Bordeaux wine 
 (third growth). 
 
 Malle. A white still Bordeaux 
 wine (second growth). 
 
 Malleret. A red Bordeaux 
 wine. 
 
 Marbuzet. A Bordeaux wine. 
 
 Margaux. A red still Bor- 
 deaux wine (first growth). 
 
 Marquis de Therme. A still 
 Bordeaux wine (fourth 
 growth). 
 
 Merin d'Or. A red Bordeaux 
 win^. 
 
 Chateau Milon-Dejean. A red Bor- 
 deaux wine. 
 
 " Mirat. A white still Bor- 
 deaux wine (second growth). 
 
 " Montot. A red Bordeaux 
 wine. 
 
 " Montrose. A red still Bor- 
 deaux wine (second growth). 
 
 " Mouton d'Armilhacq. A red 
 still Bordeaux wine (fifth 
 growth ) . 
 
 " Mouton Lafite. A red Bor- 
 deaux wine. 
 
 " Mouton Rothschild. A red 
 still Bordeaux wine (second 
 growth). 
 Neuf du Pape. A deep col- 
 orded, heavy bodied wine 
 from the Department of 
 Drome (France). 
 
 " Olivier. A red Bordeaux 
 wine. 
 
 " Palmer, A red still Bordeaux 
 wi ne ( third growth ) . 
 Pape Clement. A red Bor- 
 deaux wine. 
 Pedesclaux. A still Bordeaux 
 wine (fifth growth), 
 
 •' I'essac. A red Bordeaux wine, 
 
 " Peyraguey. A white still Bor- 
 deaux wine (first growth). 
 Peyxatto. A white still Bor- 
 deaux wine (second growth). 
 
 •' Phelan-Segur. A red Bor- 
 deaux wine. 
 Pichon Longueville. A red 
 still Bordeaux wine (second 
 growth). 
 
 " Pomys. A red Bordeaux wine. 
 
 " Pontet Canet. A red still Bor- 
 deaux wine (fifth growth). 
 
 " Poujet. A red still Bordeaux 
 wine (fourth growth). 
 
 " Rabaud. A white still Bor- 
 deaux wine (first growth). 
 
 •' Rauzan (Rausan) Gassies. A 
 red still Bordeaux wine (sec- 
 ond growth). 
 
 " Rauzan Segla. A red still 
 Bordeaux wine (second 
 growth ) . 
 
MARTYN'S MENU DICTIOyARY 
 
 Chateau Rieussec. A white still Bor- 
 deaux wine (first growth). 
 " Rochet. A red still Bordeaux 
 
 wine (fourth growth). 
 ** Romer. A white still Bor- 
 deaux wine ( second growth ) . 
 " St. Pierre. A red still Bor- 
 deaux wine (fourth growth). 
 " Salins. A still white wine 
 produced in Alsace-Lorraine. 
 " Sauau. A white still Bor- 
 deaux wine ( second growth ) . 
 " Suduiraut. A white still Bor- 
 deaux wine (first growth). 
 " Talbot. A red still Bordeaux 
 
 wine (fourth growth). 
 " Tertre. A red still Bordeaux 
 
 wine (fifth growth). 
 " Tivoli. A red Bordeaux wine. 
 '" Vigneau. A white still Bor- 
 deaux wine (first growth). 
 " Yquem. A white still Bor- 
 deaux wine (first growth). 
 Chateaubriand, m. A large tender- 
 loin steak, garnished. Named after 
 a French statesman, Francois Rene, 
 vicomte de Chateaubriand, a famous 
 writer and epicure. 
 Chaud, e, adj. Waiin, hot. 
 Ghaudeau, m. Caudle. A hot drink. 
 Mulled wine. Also a hot wine 
 sauce. 
 Chaud-froid, m. Name for various 
 cold entrees. Also, name of sauce 
 with which the meats are coated. 
 Chaudifere, f. Boiler. 
 Chaudron, m. Kettle. Skillet. 
 
 Boiler. 
 Chauffe-assiettes, m. Plate Avarmer. 
 Chauffe. e, adj. Heated. 
 Ohaufiferette, /. Foot warmer. Chaf- 
 ing dish. 
 Chaufroid. See Chaudfroid. 
 Chausse, /. Bag filter. Jelly bag. 
 Chaussons, m. A kind of French 
 round pies filled with jam. Cake, 
 Chebres. A white dry Swiss wine. 
 Chef de cuisine, m. Chief cook. 
 Chef d'oeuvre, m. Masterpiece. 
 Ch«lonee, f. Turtle. Sea tortoise. 
 
 Chemise, f. Chemise, Robe. Skirt. 
 Jacket (of ix)tato). 
 
 Chemise, e, pa. p. Lined (a mould 
 with jdly, forcemeat or paste). 
 
 Chersie, f. ; Chersite, m. Land tor- 
 toise, 
 
 Chervis, m. Skirret. Chervil. 
 
 Chester, m. Cheshire cheese. 
 
 Chevali^re (a la). Chevalier (style), 
 
 Chevanne, Chu'b (a sweet water 
 fish). 
 
 Cheveux, m. pi. Hair. 
 
 Cheveux d'ange, A sweetmeat pre- 
 pared from young carrots, 
 
 Chevre, f. She goat. 
 
 Chevreau, m. Kid. Young goat 
 (male). 
 
 Chevrette, f. Young goat (female), 
 doe. Also sometimes, large prawn 
 — ^see crevette- 
 
 Chevreuil, ni. Roebuck. Venison. 
 Deer. (Quartier de chevreuil, 
 haunch of venison.) 
 
 Chevreuse, adj. Chevreuse (after 
 Claude de Lorraine, due de Che- 
 vreuse, a distinguished statesman of 
 the latter jpart of the ITth centurj'). 
 
 Chevrillard, m. Young roe. 
 
 Chianti. A delicious dry red Italian 
 wine. 
 
 Chiches, /. Chick peas. 
 
 Chicon. m. Cos lettuce. 
 
 Chicoree, f. Chicory, endive. 
 Chicoree sauvage. Succory. 
 
 Chiffonnade. Soup herb leaves finely 
 shredded. 
 En chiffonnade. Shredded. 
 
 Chincapin, 'w. Small chestnut. 
 
 Chine, f. China. 
 
 Chinois, e, adj. Chinese. 
 
 Chinois, m. Chinese strainer (a 
 pointed strainer with very fine 
 holes). A small candied green 
 orange. 
 
 Chipolata, f. A ragout. A small 
 Italian sausage. 
 
 Chiquet, in. Driblet, drop. 
 
 Chocolat, m. Chocolate. 
 
 CTiocolatiere. f- Chocolate pot. 
 
 Choine, adj. {Pain choine, white 
 bread. ) 
 
MARTYWS MENU DICTIONARY 
 
 35 
 
 Choi.si. e.. adj. Chosen, choice, select. 
 Chope, /. A large beer glass. Glass 
 
 of beer. 
 Chopine, f. Half bottle (an old 
 
 measure). 
 Ghorizos. A small Spanish sausage. 
 Chou, m. Cabbage. 
 
 Choux de Bruxelles. Brussels 
 sprouts. 
 
 Choucroute, /. Sauerkraut. 
 
 Choufleur, m. Cauliflower. 
 
 Chou frise. chou de Savoie. Kale. 
 Savoy cabbage. 
 
 Ghou farci. Stuffed cabbage. 
 
 Chou mariu. Sea kale. 
 
 Chourave, m. Kohlrabi. 
 
 Chou rouge, m. Red cabbage. 
 
 Chou vert. Kale. 
 Choux a la creme. Cream puffs (pas- 
 try). 
 Chrysantheme. m. Chrysanthemum. 
 Chusclan. A French rose colored 
 
 Avine (sweet). 
 Ciboule. Ciboulette, /. Chive. A 
 
 small green onion. 
 Cidre, m. Cider. 
 Cigare, m. Cigar. 
 
 Cimier, m. Saddle, haunch (gener- 
 ally used of venison). 
 Cinname, Cinnamome, m. Cinnamon. 
 Cisele. e, adj. Shredded. 
 Citron, m. Lemon. Lime. 
 Citronat {German). Candied lemon. 
 Gitrone {German) . Lemon, Citron. 
 Citronnat, m. Candied lemon peel. 
 Citrouue, e, adj. Flavored with 
 
 lemon. 
 Citronnelle, f. A liqueur distilled 
 
 from citron peels. Citron water. 
 
 Balm mint. 
 Citrouille, /. Pumpkin. 
 Give. Civette, f. Chive, cive (a 
 
 species of leek) . 
 Givet. m. ; Civette, f. Game stew, 
 civet. 
 
 Givet de levraut au sang. Jugged 
 hare. 
 Glair, e, adj. Clear. 
 Glairet. m- Light wine. Pale wine. 
 
 Also, an infusion of aromatic plants 
 
 with wine, honey and sugar. The 
 
 English '"claret" has its origin in 
 
 this word, but in French it is used 
 
 only as stated in the preceding 
 
 definitions. 
 Clairette. A still white (sweet) wine 
 
 from the south of France. 
 Clairette Blanche. A sweet white 
 
 American wine. 
 Clairette de Die. A sweet and (when 
 
 new) sparkling wine made in the 
 
 .south of France. Also a still white 
 
 Hermitage wune. 
 Clamp, m. Clamp fish. 
 Clarifie, e, adj. Clarified, filtered. 
 Clayon, ui. Cheese stand. 
 Clevener. A white German wine 
 
 ( from the Baden district ) . 
 Cliss, /• A cheese drainer. A wicker. 
 Cloche, /. Bell, stewpan (for fruit), 
 
 cover (as, champignons nouveaux 
 
 sous cloche). 
 Clos, m. Enclosure. 
 Clos des Gorvees. A red Burgundy 
 
 wine. 
 Clos de la ^lousse. A red Burgundy 
 
 wine. 
 Clos de Maizieres. A red Burgundy 
 
 wine. 
 Clos de Tart. A red Burgundy wine 
 
 (still). 
 Clos de Vougeot. A red Burgundy 
 
 wine (still and sparkling). 
 Clou de girofle, m. Glove. 
 Cloute, e, adj. Studded (also see 
 
 clouter) . Decorated. 
 Clouter. To insert nail shaped pieces 
 
 of trufile, ham or tongue into fowl, 
 
 etc. 
 Glovis, m. Clam (hard). 
 Cloy&re. Oyster basket. 
 Glupee, f. A genus of fishes, including 
 
 herring. 
 Coagule, e, adj. Coagulated, curdled. 
 Coca, m. Coca (a Peruvian plant). 
 Coche, /■. Sow. 
 
 Gochenille, f. Cochineal. Red color- 
 ing used for culinary purposes. 
 Cochon, m. Pig. 
 
 Cochon de lait, m. Suckling pig. 
 Cochonnaille. f. Hog's pudding. ^ 
 
 Gochonnet. m. Little pig. 
 
36 
 
 MARTYN'S MENU DICTIONARY 
 
 Coco, m. Cocoanut. Stick licorice 
 
 water. 
 Cocotte, f. Small earthen saucepan. 
 
 As, poiilet en cocotte. 
 Coeur, m. Heart. 
 Cognac, m. Brandy. Name of city in 
 
 France. 
 Cognassier, m. Quince tree. 
 Coing, m. Quince. 
 
 Ooinguarde, /. A liquor distilled from 
 quinces. Also marmalade made 
 from quinces and grape juice. 
 Colares. A red Portuguese wine. 
 Colature, /. The art of straining. 
 Colbert. A clear soup named after 
 Jean Baptiste Colbert, minister of 
 finance under Louis XIV. 
 Colcannon. A Scotch dish. Cooked 
 
 vegetables warmed over. 
 Colin, m. Colin, Virginian quail. 
 Collage, m. Clarifying (of wine). 
 Collation, /. Collation, a light; 
 
 repast. 
 Colle gelatine, /. Isinglass. 
 Collet, m. Neck, scrag end (of mut- 
 ton or veal). 
 Colmar, m. Colmar, a kind of pear. 
 Colombe, /. Dove, pigeon, 
 Colombier. A dry, ruby colored Swiss 
 
 wine. 
 Colonne, /. Column. 
 Coloquinte, /. A bitter cucumber. 
 Colore, e, adj. Colored. 
 Colza, m. A variety of cabbage from 
 
 which oil is extracted. 
 Come. A pale red, sweetish Greek 
 
 wine. 
 Comestible, adj. Edible, esculent. 
 Comestibilit^, /. The quality of being 
 
 edible. 
 Commissaire, m. Ck)mmissary, stew- 
 ard. As, Commiss aires d^une f4te, 
 stewards of a feast or festival. 
 Compagnie, f. A gathering. A covey 
 
 (of partridges). 
 Oompi^gne. A light yeast cake with 
 
 crystallized fruit. 
 Completer. A white dry Swiss wine. 
 
 Compote, /. Preserves. Stew (of 
 small birds, fruits in syrup, etc). 
 As, compote de pomnies, stewed 
 apples, etc. 
 
 En compote. Stewed. {Pigeons 
 en compote). 
 Compotier, m. Compote dish. 
 Oonaifesto. A red Portuguese wine. 
 Concasse, e, adj. Coarsely pounded. 
 Concise. A dry ruby colored Swiss 
 
 wine. 
 Concombre, m. Cucumber. 
 Concorn. A native American wine 
 
 (red and white). 
 Conde, m. Name of an illustrious 
 French family. Several soups, des- 
 serts and entrees are styled "a la 
 Conde." 
 Condiment, w. Seasoning, spices, etc. 
 Condrieu. A- still white wine from 
 
 the Department of Is&re, France. 
 Confiserie, /. Confectionery. 
 Confiseur, m. Confectioner. 
 Confit, e, adj. Preserved, pickled. 
 Confiture, f. Jam, sweetmeats, etc. 
 Congre, m. Conger eel. Sea eel. 
 Ct>nserves, /. Preserves, pickles, 
 
 sweetmeats. 
 Consomm^, m. Clear bouillon. 
 Constancia. A sweet liqueur wine 
 (red and white) made in British 
 South Africa. 
 Contentement. Contentment. A lem- 
 onade made from oranges and 
 lemons. 
 Contourne, e, adj. Twisted. 
 Contrefilet, m. Boned sirloin. 
 Convivial, e, adj. Convivial, relating 
 
 to a feast. 
 Copeaux, m. Shavings. As pommes 
 de terre en copeaux, potato shav- 
 ings. 
 Coq, m. Cock. 
 
 Coq de bouleau, m. Mountain cock, 
 
 mountain grouse. 
 Coq de bruy&re, m. Heath cock. 
 Coq d'Inde, m. Turkey cock. 
 Coquard, m. Old cock. 
 Coquatre, m. Semi-capon. 
 
MARTYN'S MENU DICTIONARY 
 
 Coque, /. Shell (of egg, nuts, etc.). 
 
 Oeufs a la coquc, boiled eggs. 
 Coquelicot, in. Corn poppy, wild 
 
 poppy. 
 
 a la coquelicot. Poppy shaped, or 
 with the appearance of a poppy. 
 As Oeufs a la coquelicot. 
 Coquerelle, f., Coqueret, m. A winter 
 
 cheri-y. 
 Coquetier, m. Egg dealer. 
 Coquillage. m. Shells. 
 Coquille, /. Scallop, shell (H nitres sur 
 
 coqiiilles, oysters on shells). 
 Corail, ni. Coral. Lobster coral. 
 Corbeille, /. Basket. 
 Cordon bleu, m. An ancient French 
 
 culinary distinction to very skilful 
 
 female cooks. 
 Cordon rouge, ni. Culinary distinction 
 
 granted by an English society to 
 
 skilful cooks of both sexes and to 
 
 others celebrated for the invention 
 
 of valuable articles of food or drink. 
 Coret. in. Coret. a kind of snail. 
 Corette, /. Jew's Mallow (an Egyp- 
 tian herb). 
 Coriandre, /. Coriander. 
 Corinthen (German) . Currants 
 
 (dried). 
 Corlieu, m. Young curlew. 
 Corme, /. Shad apple. Service berry. 
 Corne d'abondance, /. Cornucopia. 
 
 Horn of Plenty. 
 Cornel, m. The fruit of the cornel 
 
 tree. 
 Corner le diner. To blow the horn 
 
 or sound the bell for dinner. 
 Cornet, m. Paper cone. A kind of 
 
 thin wafer. 
 Cornichon, m. Gherkin. 
 Corps, m. Body (applied to a sauce, 
 
 soup, etc.). 
 Corriger. To correct (the flavor of a 
 
 sauce ) . 
 Cortaillod. A dry ruby colored Swiss 
 
 wine. 
 Corton. A still red Burgundy wine. 
 Corvini. A red dry rather harsh 
 
 Italian wine. 
 €orvino. A red dry Italian wine. 
 
 Coryphene, f. Ooryphene, a kind of 
 
 bluefish. 
 Cosaques, m. Mottoes. 
 Cos d'Estournel. A red still Bor- 
 deaux wine (second growth). 
 Cosse, f. Shell, husk. 
 Costam.ser. A red dry Swiss wine. 
 Costiers. A still red wine from the 
 
 south of France. 
 Cote, /. Rib (Une cote de boeuf, a 
 
 rib steak) , 
 
 Cotes de pore. Spare ribs. 
 Cote (la). A Swiss white wine. 
 Cote d'or. A white Burgundy wine. 
 Cote, nt. Side (of beef, etc.). 
 Cotelette, /. Cutlet. Chop (as, cote- 
 
 lette fie mouton) . 
 Cote Rotie. A (still) red Hermitage 
 
 wine. 
 Cotes de Bourg. A red Bordeaux 
 
 wine. 
 Cou, in. Neck (front). 
 Cou-de-gin de Modene. A kind of 
 
 Italian sausage. 
 Couenne de lard, f. Pork rind. 
 Cougloff, Kugelhopf {German). A 
 
 German cake. 
 Couler. To cast. 
 Coulibiac. A Russian patty. 
 Ooulis. in. (An ancient cooking 
 
 term). Meat juice. A rich stock. 
 
 Cullis. 
 Couloire, /.f Strainer, filter, collan- 
 
 der. 
 Goulon, m. Pigeon, dove. 
 
 Coulon de mer, m. Sea gull, sea 
 mew. 
 Coup, m. Blow, stroke. 
 Coupe. /. Cup. drinking vessel, gob- 
 let. 
 Coupe St. Jacques. A fruit salad 
 
 served in punch glasses with vanilla 
 
 ice cream on top. 
 Coupe, e, adj. Broken, loose, cut. 
 Coupe legumes, m. Vegetable cutter. 
 Coupe pate, m. Pastry cutter. 
 Couperet. m. Cleaver. 
 Coupole. /. Cupola. 
 Courge. f. Squash. Vegetable mar- 
 row. 
 
 Courge hiver. Winter squash. 
 
38 
 
 MARTYy'S MENU DICTIOSARY 
 
 Courlieu, Curlis, w. Curlew. 
 Courlis, m. Doe bird. 
 Couronne, /. Crown. 
 Court-bouillon, m. A highly seasoned 
 
 liquor to cook fish in, 
 Couteau, m. Knife. 
 Coutillade, /. Cut, slash. 
 Coutiser. To insert small strips or 
 
 pieces of truflOie, ham, etc., into fil- 
 lets of poultry, etc. 
 Couvert, e, adj. Covered. 
 Convert de table, m. Table cloth and 
 
 "set up" — spoon, knife, fork, etc. 
 Coxal. Haunch bone. 
 Crabe, m. Crab. 
 
 Crabes d'huitre, m. Oyster crabs. 
 
 Crabes moux, tn. Soft shell crabs. 
 Cracha, m. Fruit of the strawberry 
 
 tree. 
 Cramoisi, e, adj. Crimson. 
 Crapaudine, /. Trussed, frog fashion. 
 Craquelin, m. Crispet. cracknels. 
 
 Craquelins au gingembre. Ginger 
 snaps. 
 Craquement, m. Crackling, 
 Creche, /. Crib, 
 Crecy, Ancient city of France. Also 
 
 a French general of the 14th cen- 
 tury, A soup made of carrots. 
 Cremaillere, /. Pothook, Also house 
 
 warming, 
 Cremaillon, m. Small pothook, 
 Crerae, f. Cream. 
 
 a la creme. With cream, witii 
 cream sauce. 
 
 Creme au cafe. Coffee custard, 
 coffee cream. 
 
 Creme au caramel, or Cr^me renver- 
 see. Caramel custard, 
 
 Cr^me au lait. Custard, 
 
 Creme , a la vanille, etc. Vanilla 
 cream, etc. 
 
 Creme Chantilly. Whipped cream 
 flavored with vanilla, 
 
 Creme fouettee. Whipped cream. 
 Creme de menthe. A liqueur from 
 
 peppermint balm and other spices 
 
 and roots. 
 Creme de moka, A liqueur from coffee 
 
 and bitter almonds, 
 Creme de tartre. Cream of tartar. 
 
 Crement. adj. Moderately sparkling 
 (of champagne). 
 
 Cremerie, /, Dairy, cream shop. 
 
 Cremeux, se, adj. Creamy. 
 
 Creole, adj. Creole. 
 
 Crepe. /. Pancake. 
 
 Crepine, /. Caul, cawl. 
 
 Crepinette, /. A flat sausage. 
 
 Cresson. »/(. Cress, Watercress. 
 Cresson d'eau, de ruisseau, de fon- 
 
 taine. Watercress. 
 Cresson alenois, m. Peppergrass, 
 pepperwort. 
 
 CrC'tes. f. Combs. 
 
 Cretes de coq. Cock's combs. 
 
 Creux, se, adj. Hollow. As, croute 
 crciisc, hollow crust. 
 
 Crever. To burst or crack (generally 
 used for rice). 
 
 Crevette. /. Shrimp. Prawn. 
 
 Criadera, That part of the Bodega in 
 which wines are kept until they 
 have developed sufficiently, 
 
 Cristallise. e, pa- p. Crystalized (of 
 fruits). 
 
 Croissant, m. Crescent, S-hape of a 
 bi-ead roll. Also applied to confec- 
 tionery. 
 
 CromesquLs, m. Russian or Polish 
 croquette. 
 
 Croquant. e, adj. Crisp, crackling. 
 
 Croquante, /. A cake, baked crisp, 
 
 Croquenbouche, /, A term applied to 
 some kinds of crisp pastry (as. 
 Croquenhonche de fraises, baked 
 strawberry puffs), Lrarge set pieces 
 for suppers or dinners covered with 
 boiled sugar to give them a brilliant 
 appearance. 
 
 Croquet, m. A crisp biscuit. 
 
 Croquettes. /. A mince of fowl, meats, 
 etc, made into shapes and fried, 
 
 Croquignole, f. Crackling, 
 
 Croquignolles, A kind of fondant of 
 the same composition as croque-en- 
 houche. 
 
 Croustades, /. pi. Crusts, Shapes 
 of bread fried, used to serve game, 
 etc. Edible entree cases. Also as 
 Cronsfade de pommes, Rouennaise, 
 apple crust, Rouen fashion. 
 
MARTiy'^ MENU DICTIOyARY 
 
 39 
 
 Croustillant, m. Anything crispy and 
 crusty. 
 
 Croustille, /. Small crust (of pastry, 
 etc. ) . 
 
 Croilte, /. Crust. In plural, sippets 
 ( for soup ) . 
 
 Cl'oiite-au-pot. /. A vegetable soup 
 with bread cruets. 
 
 Crouton, ni. Crust. Thin slices of 
 bread cut into shapes and fried. 
 
 Croutonne, e, pa. p. Garnished with 
 crusts. 
 
 Croznovano. A white Roumanian 
 wine. 
 
 Cru, e. adj. Raw. Uncooked. 
 
 Cruche, /. Pitcher. 
 
 Cruchon, m. Small jug. 
 
 Crustaces, m. pi. Shellfish. 
 
 De crustaces, crustace, e, adj. 
 Crustacean. 
 
 Cubain, e, adj. Ctiban. 
 
 Cueilloir, ni. Fruit basket. 
 
 Cuider, m. Small fruit basket. 
 
 Cuill&res de cuisine, /. Kitchen 
 spoons. Soup and gravy ladles. 
 
 Cuillere, Cuiller. /. Spoon. 
 
 Cuilleree, /. Spoonful. 
 
 Cuisine. /. Kitchen. Fairc la cuisine, 
 to cook or dress victuals. 
 
 Cuisseau de veau, m. Leg of veal. 
 
 Cuisinier-ere, m. and /. Cook. 
 
 Cuisse, /. LtQg. 
 
 Cuisson, /. Time required for cook- 
 ing. Also, stock or broth. 
 
 Cuissot, m. Leg (haunch). 
 
 Cuit, e, adj. Cooked. 
 
 Cul, m. Bottom. iCuls d'artichauts, 
 Artichoke bottoms.) 
 
 Culinaire. adj. Culinary. Applied to 
 anything connected with the kitchen 
 or the art of cooking. 
 
 Culotte, /. Rump. Aitchbone (of 
 beef). 
 
 Cumberland. An English nobleman 
 to whom Avas dedicated "Cumber- 
 land Sauce," prepared with currant 
 jelly, English mustard, orange juice, 
 etc., and served principally with 
 game and cold meats. 
 
 Cumin, m. Caraway seed. 
 
 Curacao. Curacoa, a liqueur from 
 orange skins, cinnamon and mace. 
 
 Curcuma, m. Turmeric. 
 
 Cure-dent, ni. Toothpick. 
 
 Currie. m. Curry powder. 
 
 Cygne, iv. Swan. 
 
 Cymling, /. Summer squash. 
 
 Cynthiana. A native American wine 
 (red). 
 
 D 
 
 Dacarella. An amber color wine from 
 Sicily. 
 
 Dachs (German). Badger. 
 
 Daim, e. Buck. deer. 
 
 Dais, m. Dais. A raised floor or 
 platform on which is placed the 
 "table d'honneur" at a banquet. 
 
 Damas. m. Damson plum. 
 
 Damasse, e, adj.t AVith plum gar- 
 nishing. 
 
 Dame, /. Lady. 
 
 Dame-Jeanne, f. Demijohn. 
 
 Dampf {German) . Steam. 
 
 Dampfnudeln (Gcr.). Dampfnoodles, 
 puff (or yeast) dumplings. 
 
 Dampfnouilles, /. Dampfnoodles. 
 
 Danois, e, adj. Danish. 
 
 Dans. In (seldom used for menu pur- 
 poses. Use en instead). 
 
 Dariole. /'. Cream tartlet, cream cake, 
 custard. 
 Moule a dariole. Dariole mould. 
 
 Darne. /• A slice. A thick cut (of 
 salmon or cod). 
 
 D'Artois, m. A kind of French pastry. 
 Pastry with jam. 
 
 Datte, /. Date (fruit). 
 
 Datteln (German ). Dates. 
 
 Dattenberger. A red Rhine wine. 
 
 Daube, /. Way of serving a Provin- 
 cial stew. As, Boeuf en danhe. 
 
 Dauber. To stew with spices. 
 
40 
 
 MARTYN'S MENU DICTlOyARY 
 
 Daubi&re. /. Stewpan in which a 
 Provincial stew is cooked. 
 
 Dauphin, m. Dauphin (former he- 
 reditary title of the heir to the 
 French throne). Dolphin, 
 a la Dauphine, Garnishing of 
 Dauphin potatoes. 
 
 Da^arade. (See dorade.) 
 
 De, singular; Des, plural. Of {de 
 venaison, of venison, venison). 
 
 De. m. Dice. Cube, 
 en des. In dice, diced. 
 
 D6barder. To take off, to free from, 
 larding pork. 
 
 Dfbit, m. Shop. 
 
 De'oorder. To overflow, to run over. 
 
 Debouchi^. e, pa- p. Uncorked. 
 
 DebouiDe, e, pa. p. Boiled down. As, 
 Cue sauce debouillce, a sauce boiled 
 down until freed from scum. 
 
 Debouche, e, pa. p. Uncorked. 
 
 Deboutonner. To loosen. To facili- 
 tate digestion. 
 
 Debrider. To untruss. 
 
 Debris, m. Leavings (the dehris after 
 a dinner or wedding reception ; mar- 
 rons dehris, broken pieces of chest- 
 nuts). 
 
 Decanter. To decant. 
 
 D6chets, m. Leavings from a table. 
 
 Dechiqueter. To cut up (a fowl). To 
 slash (flesh). 
 
 Decoiflfer. To uncap, to uncork. 
 
 Decoller. To cut the head off (fish). 
 
 Decore, e, adj. Decorated (as a sal- 
 mon, galantine, etc.). 
 
 Decuver. To put wine into casks. 
 
 Defeuille, e, adj. Leafless. 
 
 Defourner. To remove pastry from 
 the oven. 
 
 Degat, m. Waste of fuel or food. 
 
 Degarni, e, adj. Ungarnished. 
 
 D^geler. To thaw out frozen pro- 
 visions. 
 
 D§glacer. To moisten with liquid a 
 pan in which meat has been cooked. 
 
 Degout. Dislike, distaste (to or for a 
 certain drink or dish). 
 
 Degraisse, e. pa. p. Fat taken off. 
 
 D^grapper. To pick from the bunch 
 (fruit). 
 
 Deguenille, e, pa. p. Torn in pieces. 
 
 Deguise, e. adj. Disguised. 
 
 Degustateur. A professional taster 
 of wines and liquors. 
 
 Degustation, f. Action of tasting. 
 
 Deidesheimer. A German white wine. 
 
 Dejeuner, m. Breakfast. 
 
 Dejeuner a la fourchette. Luncheon. 
 
 Delaware. A native American wine 
 (white). 
 
 Del aye. e, adj. Diluted. 
 
 Delicieux. adj. Delicious. Also, 
 name of a fancy dessert. 
 
 Delie. e, adj. Diluted. Thinned. 
 
 Demi, e, ndj. Half. 
 
 En derai-deuil, m. Half mourning. 
 Black and white. Potato and 
 truffle salad. 
 
 DemidofE (Auatol). A Russian dip- 
 lomat and renowned gourmet. Sev- 
 eral dishes are named after him. 
 
 Demi-glace, f. A brown sauce. 
 
 Demi-marque, /. Inferior quality of 
 wine. 
 
 Demi-tasse, /. Half cup. A current 
 expression for a small cup of black 
 coffee {Cafe noir). 
 
 Demoule, e, pa. p. Unmoulded. 
 
 Dcnervo, e, pa. p. Meat freed from 
 sinews, etc. 
 
 Dent-do-lion, m. Dandelion. 
 
 Dentele. e, adj. Pinked. 
 
 Denuo. e, adj. Uncovered. Carved. 
 
 Depece. e, pa. p. Carved, cut in 
 pieces. 
 
 Deplume, e, adj. Plucked. 
 
 Depose r. To leave a deposit (of wines, 
 etc. ) . 
 
 Depouille. e, adj. Stripped. Skinned. 
 
 Des. Plural of de. 
 
 Desalterer. To quench the thirst. 
 
 Desassaisonner. To take out the sea- 
 soning. 
 
 Deselay. A white, strong aromatic 
 Swis.s wine. 
 
 D'Eslignac. A French nobleman. A 
 clear soup is named after him. 
 
 De-sosse, e, adj. Boned. Boneless. 
 
 Dessale. e, adj. Unsalted. 
 
 Dessecher. To dry out. To stir a 
 puree, pulp or paste with a wooden 
 
BIARTYN'S MENU DICTIONARY 
 
 41 
 
 spoon while on the fire, until the 
 
 humidity is evaporated. 
 Dess^che, e, adj. Dried (also see 
 
 dessecher). 
 Dessert, m. Fruits, sweetmeats, etc. 
 Desserte, m. The remains of a meal. 
 Desservir. To take dishes away from 
 
 a table. 
 Dgteriorer. To spoil, deteriorate (of 
 
 provisions ) . 
 Detrempe, f. The preliminary dough 
 
 when making puff paste. 
 Detrousse, e, adj. Untrussed. 
 Deuil. m. ^lourning. 
 Devorant. Ravenous, voracious (ap- 
 plied to eating or appetite). 
 Dholl, Dhall. A kind of pulse much 
 
 used in India. 
 DiaiJble, ji la diable. Deviled (applied 
 
 to dishes with sharp and hot season- 
 ing). 
 Diablotins, m. Small deviled crusts. 
 
 Also, chocolate drops. 
 Diavolini (Italian). Small deviled 
 
 rice or farina cakes, fried. 
 Diedesheimer. A white Rhine wine. 
 Diete, /. Diet. 
 Digerer. To digest. 
 Digestion, /. Digestion. 
 Dill (German). Dill (pickle). 
 Dinde, f. Turkey. 
 Dindon, m. Turkey (cock). 
 Dindonneau, m. Young turkey. 
 Diner, m. Dinner. Dinner party. 
 
 Diner en ville. To dine out. 
 
 Diner maigre, nt. A dinner without 
 meats. Fish dinner. 
 Diplomatique, adj. Diplomatic. 
 Distillation, /. The art of distilling 
 
 spirits. 
 Dodu, 0, adj. Plump. 
 Dolcetto. A red dry Italian wine. 
 Dolmas. A Turkish dish of chopped 
 
 meat wrapped in fig leaves and 
 
 stewed. 
 Domestique, adj. Domestic. Tame. 
 Dominant, e, adj. Predominant (as of 
 
 one of several flavors or garnishes). 
 Domino, m. Domino. Small cake in 
 
 shape of domino. 
 
 Dorade, Daurade, /. John Dory, a sea 
 fish, resembling the bleak. 
 
 Dore, e, adj. Gilt. Brushed with 
 beaten yolks. 
 
 Dormant surtout le table. Decora- 
 tive objects left on the table to the 
 end of a meal. 
 
 Dorure, /. Beaten egg yolk (to brush 
 with). 
 
 Dos, m. Back, saddle. 
 
 Dos Rayas. A cheap grade of sherry. 
 
 Double, 7n. Double. 
 
 Double Palma. Same as Palma but 
 more developed. 
 
 Doubler. To double. (Douhler nn 
 fond, to make a double bottom.) 
 
 Douce-amfere, /. Bittersweet, 
 
 Doucette, f. Corn salad. Fetticuce. 
 
 Douceur, f. Sweetness. * 
 
 Douillos, f. Tubes adjusted in the 
 pastry bag for decorating. 
 
 Doux-ce, adj. Sweet. 
 
 Doyenne, m. Doyenne, Dean's pear (a 
 kind of Autumn pear). 
 
 Dragee, /.t Candy. Sugar plum. 
 
 Drapeau, m. Flag. 
 
 Dreche. f. Malt. 
 
 Dresser la table. To set the table. 
 
 Due. m. Duke. 
 
 Duchesse, /. Duchess (name often ap- 
 plied to a favorite style of potatoes 
 and other dishes). 
 
 Duerkheimer. A white Rhine wine. 
 
 Duglero. A famous French chef who 
 invented the method of serving sole 
 still known by his name and also 
 "Potatoes Anna." 
 
 Dumas (Alexander). A noted French 
 author, of renown also as an epi- 
 cure and a clever amateur cook. 
 
 Dunsten (German) . Braising. 
 
 Dur, e, adj. Hard. 
 
 Durand. A distinguished French chef, 
 the author of several culinary 
 works. 
 
 Durchsiohtig (Ger.) Transparent. 
 
 D'Uxelles. A French nobleman. A 
 sauce. A mixture of chopped mush- 
 rooms, shallots, parsley, etc., used 
 for flavoring and stuffing. 
 
 Dyspepsie. /. Dyspepsia, indigestion. 
 
42 
 
 MARTYN'S MENU DICTIONARY 
 
 E 
 
 Eaii. /. Water. 
 
 Eau de vie. /. Spirits of wine. 
 Brandy, 
 a I'eau de vie. Brandied, with 
 
 brandy. 
 Eau de vie, Dantzig. A liqueur from 
 
 various species and seeds. 
 Eau de vie de prunelle. Sloe gin. 
 
 Ebarber. To remove the beard from 
 oysters. 
 
 Ebernburger. A white Rhine wine. 
 
 Ebullition, /. Boiling point. {Chauf- 
 fer a Vehulliiion, to heat to the 
 boiling point). 
 
 Ecaille, /. Shell. Scale. 
 
 Jiicaille, e, pa. p. Scaled (of fish). 
 Opened (of oysters or clams). 
 
 Ecarlate, /. Scarlet. 
 
 Ecartele, e, adj. Quartered. 
 
 Echalotte. /. Shallot. Eschalot. 
 
 Echaude, rii. A small cake. 
 
 Echaude, e. pa. p. Steeped in boiling 
 water, scalded. 
 
 Echaudoir, w. Scalding vat. 
 
 Echinoe, f- Chine (of pork, etc.), the 
 loin and a few rack chops. 
 
 Echinon, m. Cheese mould. 
 
 ficlair, f. A Fi-ench pastry filled with 
 cream. 
 
 ficonome, m. and /. Steward, stew- 
 ardess. 
 
 Economique, adj. , Economical. 
 
 ^corce. /. Outer skin. Peel. Pellicle. 
 
 ficossais, e, adj. Scotch. 
 
 ficrem^, e, adj. Skimmed. Without 
 cream. 
 
 "ficrete. e, adj. Combless. 
 
 :ftcrevisse, /. Crayfish. 
 
 lEcroutfi, e, adj. Crustless. 
 
 Ecuelle, if. Dish, basin, bowl, por- 
 ringer. 
 
 :6cuille £i piquer. Larding needle. 
 
 ificumant, e, adj. Frothy, foamy. 
 
 I^cume. f. Scum. foam, froth. 
 
 ficume. e. adj. Skimmed. 
 
 ficureuil, m. Squirrel. 
 
 Ecuyer, m. Equerry. In olden times, 
 
 tlie title given to cooks. 
 
 Ecuyer tranchant, m. Carver. 
 Effile, e, adj. Shredded. 
 Effondrer. To draw (a fowl). To 
 
 gut (fish). 
 Eglefin, m. Haddock. 
 Egoute, pa. p. Drained. 
 Egrene, e, pa. p. Shelled (grain or 
 
 corn ) . 
 Egueuler. To break the neck off a 
 
 bottle. 
 Egyptien-ne, adj. Egyptian. 
 Eiblingen. A white Rhine wine. 
 Eichberger. A sweet white Austrian 
 
 wine. 
 Ei, eier (plural), German. Egg, eggs. 
 
 Eier punch (German). Egg punch. 
 
 Eiertriink (German). Egg nog. 
 Eierkuchen (German). Omelette. 
 Eierpflange (German). Eigg plant. 
 Ein, m.. Eine, /. A, an, one. 
 Einfach (German). Plain. 
 Eingekrustet (German). Breaded. 
 Eingemacht (German). Preserved, 
 
 pickled. 
 Eingemachtes (German). Preserves, 
 
 pickles. 
 Eingesalzen (German). Salted. 
 Einzumachen (German). To pre- 
 serve (as, Bromheeren einzumach- 
 
 en ) . 
 Eisenberger (German) . A white Hun- 
 garian wine. 
 Eiserkuchen (German). New Year's 
 
 cake, 
 Ekneck cataif. A Ttirkish dish of 
 
 calves' feet. 
 Elan, m. Moose, 
 filaterie, /., Elaterium, a kind of 
 
 fruit. 
 Elite, adj. Select, 
 filixir, m. Elixir. 
 Elmassia. A Ttirkish dish, made from 
 
 calves' feet. 
 Elviller Sonnenberg. A white Rhine 
 
 wine. 
 Embrochement, m. Spitting (of a 
 
 fowl ) . 
 f:miette, e, adj. Crumbed. 
 fiminc§, e, adj. Cut in thin slices 
 
MARTYN'S MENU DICTIONARY 
 
 43 
 
 (also sometimes, but incorrectly, 
 "minced"). 
 £mince, /. Sliced meat heated in 
 
 sauce. 
 Etomenthaler (German) . Swiss cheese, 
 fimmielle, e, pa. p. Sweetened with 
 
 honey, 
 fimonder. Tb steep in boiling water. 
 To clean (Emonder des amandes, to 
 skin almonds). 
 Emplume, e, adj. Plumed. 
 Empois, m. Starch. 
 Empourprir. To color (grapes) with 
 
 purple. 
 En. (1) in. As, consomme en tasse, 
 consomme in cup. 
 
 (2) As "in the shape or form of." 
 (As, pointcs d'asperges en petits 
 pois, asparagus tips as peas). 
 Encapuchone, e, adj. Covered. 
 Elicroute, e, adj. Encrusted. 
 Endimanche, e, adj. Gayly attired. 
 Endivien, Endiviengemiisse (Ger- 
 man). Endives. 
 Enfarine, e, adj. Dusted with flour. 
 Englischer (German) . English. 
 Entame, /. Oiitside slice. First cut. 
 Ente (German). Duck. 
 Ehtier-ere, adj- Whole. Entire. 
 Entonnoir, m. Funnel. 
 Entrailles. /. pi. Entrails. 
 Entrecote, /. Rib steak. Sirloin 
 
 steak. 
 Entree, /. Made dish. Dishes "made 
 up" in the kitchen — they may be of 
 fish, butcher's meat, poultry or 
 game. Title (used in singular or 
 plural according to circumstances) 
 of course of "made" dish or dishes. 
 Entrelarde, e, adj. Marbled texture of 
 meat. Meat with streaks of fat 
 through it. 
 Entremet, m. (generally used in 
 plural, entremets) . In America, 
 generally used as a title for the 
 course of sweet dishes. The French 
 kitchen though recognizes two kinds 
 of entremets — entremets de douceur. 
 a course of sweet dishes, and en- 
 tremets de legumes, a course of vege- 
 
 tables served by themselves (as 
 quite customary in France). 
 Entrepot, m. Bonded warehouse (for 
 
 wines and liquors ) . 
 Entronoconne, e, adj. Truncated. 
 Enucle, e, adj. Stoned. 
 Enzerdorfer. A white Austrian wine, 
 fipais-se, adj. Thick. 
 Epargne, f. Saving. Frugality, 
 fipaule, f. Shoulder, 
 fipepine, e, pa. p. Freed from seeds, 
 fiperlan, m. Smelt, 
 fipernay. See champagne. 
 Epervier, m. Sparrow hawk. 
 Epi, m. Ear of corn, 
 fipice, /. Spice. 
 Epicerie, /. Grocery store. 
 Epicurien-ne, adj. Epicurean. 
 Epigramme, m. Entree dish. Small 
 
 fillet of poultry, game or lamb. 
 Epinards, m. Spinach (always usea 
 
 in the plural in French). 
 Spines vinettes, /. Barberries. 
 f;pluch6, e, pa. p. Peeled (vegetables). 
 Epanner. A white Austrian wine 
 
 (German Tyrol district). 
 Epure, C; adj. Purified. 
 Equipe, e, pa. p. Eiquipped. 
 Erable, m. Maple tree. 
 
 Siroi> d'erable. Maple syrup. 
 Sucre d'erable. Maple sugar. 
 Erafle. e, pa. p. Slit open. 
 El'bacher Auslese. A white Rhine 
 
 wine. 
 Erbametto. A red dry Italian wine. 
 Erdbeeren (German). Strawberries. 
 Erbsen (German) . Peas. 
 
 Erdbeerpunch (German). Straw- 
 berry punch!. 
 Erlauer. A light bodied red Hun- 
 garian wine. 
 Ermellicker Bratenwein, A white 
 
 Hungarian wine. 
 Ermitage (Hermitage), m. Name of 
 a well known class of French wines. 
 Escabescia. A Spanish dish of part- 
 ridges highly seasoned. 
 Escalope*, /., Escaloppe. Collop. 
 
 Thin slice. 
 Escalope, e. pa. p. Cut thin, 
 Escargot, m. Snail. 
 
44 
 
 AIARTYN'S MENU DICTIONARY 
 
 EScarole, /. Chicory. Broad-leaved 
 
 endive. 
 Escheudorfer. A still white German 
 
 wine from, the Main vallej'. 
 Espagnol, e, adj. Spanish. 
 Espagnole. A rich brown sauce (one 
 
 of the fundamental sauces). 
 Espanade, f. A Spanish patty. 
 Essence, f. Essence. 
 Essenz, f. {German). Essence. Term 
 
 applied to the best quality of Hun- 
 garian wine. 
 Estargel. A still red sweet wine from 
 
 the South of France. 
 Esterlin, m. The 2(Jtli part of an 
 
 ounce. 
 Estival, e. adj. Summer-like. 
 Estomac, m. Stomach. Breast (as. 
 
 Estomacs de poiilct. chicken 
 
 breasts). 
 EstoufEade (also, 6touffade), /. Pot 
 
 roast. 
 Estragon, m. Tarragon (a plant used 
 
 for pickles and salads ) . 
 Esturgeon, m. Sturgeon. 
 Et. And. 
 
 fitamine, f. Tammy-cloth. 
 £te, m- Summer, 
 fitendard, in. Standard, 
 fitoiles, f. pi. Stars, 
 fitouflfe, e, adj. See etuve. 
 fitourneau, m. Starling, 
 fituve, e, adj., a I'etuv^e. Braised, 
 steamed, stewed. As, Du vcau a 
 Vetuvee, stewed veal. 
 Eucharistie, f. TTie Lord's Supper. 
 Europ6en, ne, adj. European, 
 fiventail, m. Fan. 
 fiveque, m- Bishop. 
 Exprime, e, i^a. p. Squeezed oui. 
 
 pressed out (the juice from fruit, 
 
 etc. ) . 
 Exquis, m. pi. "Exquisites" (small 
 
 fancy cakes). 
 Extra-fin, adj. Of the best quality. 
 Extra it, m. Extract. A^, Ext rait de 
 
 viande, meat extract. 
 
 Fabrication, /. Manufacture, making. 
 As, Fabrication du. pain, bread mak- 
 ing. 
 
 Facile, adj. Easy. 
 
 Fagon, m. Fashion. Style. 
 
 Faconne, e, pa. p. Shaped. 
 
 Factice, adj. Artificial. 
 
 Fadennudeln {German). Vermicelli. 
 
 Fagot, in. Bunch. 
 
 Faience, /. Earthenware, crockery. 
 
 Faim, /. Hunger. 
 
 Faine, /. Beechnut. 
 
 Faire revenir. To partly fry. Slightly 
 browned without actually cooking. 
 
 Faire suer. To moisten the meat (in 
 a covered saucepan) by its own 
 juice. 
 
 Faire pincer. To color meat with 
 sliced vegetables in a closed sauce- 
 pan. 
 
 Faisan, m., Faisane, jf. Pheasant. 
 Faisan dore. Golden pheasant. 
 Faisan noir. Heath cock. 
 
 Faisande, e, adj. Game flavored. 
 
 Faisandeau, m. Young pheasant. 
 
 Faisceau, m. Bundle. 
 
 Falerno. A red, rather sweet wine 
 from the south of Italy. 
 
 Falerno Faustiana. A white wine 
 from the south of Italy. 
 
 Falkensteiner. A red Austrian wine. 
 
 Famille, /. Family. 
 
 En famille. Family style. 
 
 Fanchonnettes, /. Small custard tart- 
 lets. 
 
 Fantaisie. f. Fancy design. 
 
 De fantaisie. Fanciful. As, glace 
 de fantaisie, fancy ice cream. 
 
 F'aon, m. Fawn. deer. 
 
 Farce, f. Stuffing. Forcemeat. 
 
 " a gratin. Forcemeat of chick- 
 en livers and spices. 
 
MARTYN'S MENU DICTIONARY 
 
 45 
 
 Farce cuite. Cooked forcemeat. 
 
 *• de poisson. Fish forcemeat. 
 
 " de veau. Veal forcemeat. 
 
 " de volaille. Chicken forcemeat. 
 Farci, e, adj. Stuffed. 
 Farine, f. Flour. 
 
 Farine, e, adj. Powdered with flour. 
 Faro, m. A light Belgian beer. A 
 
 red Portuguese wine. 
 Fasan (German) . Pheasant. 
 Fascine, /. Bundle. 
 Faseole, /. Kidney beau. 
 Fatras, m. Assortment. Medley. 
 
 Trash. 
 Faubonne, /. A vegetable puree soup. 
 Faucou, m. Falcon. 
 Faufille, e, adj. Sewed. 
 Fauve, adj. Fawn color. 
 Faux-se, adj. Mock, false. As, tor- 
 
 tue fausse, mock turtle. 
 Faux filet. Boned sirloin minus the 
 
 tenderloin. 
 Favergo. A dry, ruby colored Swiss 
 
 wine. 
 Faveux-se, adj. Honey combed. 
 Fayol, m. A French kidney bean. 
 Fecule, /. Fecula. Starch. 
 
 Fecule de mais. Cornstarch. 
 Feen Butter {German) . Fairy butter. 
 Feigen (German) . Figs. 
 Feldhuhn (German). Prairie chicken. 
 Fele, e, adj. Cracked. 
 Femelle, adj. Female. Hen (of 
 
 birds ) . 
 Femme, /. Woman. 
 Fenchel (German). Fennel. 
 Fendre. To split. (Fendre un poulet 
 
 pour griller, to split a chicken for 
 
 broiling). 
 Fendu. e, adj. Split. Slit open. 
 Fenouil. m. Fennel (an aromatic 
 
 plant). 
 Fenouillette, /. A variety of apple. 
 Fenugrec, m. Fenugreek. 
 Ferdistan. A sweet Persian wine (red 
 
 and white). 
 Fermentation, /. Fermentation. 
 Fermente, e, pa. p. Fermented. 
 Fermier-ere, m. and /. Farmer. 
 Fete, /., Festin, m. Feast, banquet. 
 
 Fete champetre, /. Garden party. 
 
 Fettwiirfel (German). Cracklings. 
 
 Feuillage, m. Foliage. 
 
 Feuillantine, /. A kind of pastry. 
 
 Feuille, f. Leaf. 
 
 Feuille, e, adj. With leaf garnish- 
 ing. 
 
 Feuilletago, m.. Pate feuilletee, /. 
 PuflE paste. 
 
 Feuillete, e, adj. Made of puff paste. 
 
 Feuilletes. Small puff paste cakes. 
 
 Feuillette, /. A wine cask containing 
 about 30 gallons. 
 
 Feves, /. Beans. 
 
 feves des marais, feves grosses. 
 
 Broad beans, 
 f^ves de haricot. Kidney beans, 
 gateau de la feve. Bean cake. 
 
 Feveroles. Small string beans. 
 
 Ficele, e; a la ficelle. Tied with 
 string. 
 
 Ficelle, /. String. Cord. 
 
 Fidelini (Italian). A kind of vermi- 
 celli paste. 
 
 Fiel, m. Gall. Anything very bitter. 
 
 Figaro. Name of a cold sauce (May- 
 onnaise and tomato mixed). 
 
 Figue, /. Fig. 
 
 Filadiere, /. A small flat bottomed 
 fish boat. 
 
 File, e, adj. Spun (as. siicre -file, 
 spun sugar). Stringed (as aux oeufs 
 files, with stringed eggs). 
 
 Filet, m. Fillet. Tenderloin. 
 
 Filet de bceuf. Fillet of beef. Some- 
 times used, but incorrectly, for ten- 
 derloin steak. 
 
 Filtre, e, pa. p. Filtered. 
 
 Fin, e, adj. As, aux fines herhes, 
 ,with fine herbs. 
 
 FinanciSre (a la). Financier (style). 
 A very rich sauce. 
 
 Fino. Term applied to sherry from 
 its 5th to 8th year. 
 
 Fisch (German). Fish. 
 
 Flacon, m. A small bottle. Flask. 
 
 Flageolet, m. Flageolet bean. 
 
 Flair, m. Scent, smell. 
 
 Flamand, e, adj. Flemish. 
 
 Flambe, e, adj. Singed. Burned (as, 
 Flamie au cognac, burned with 
 brandy ) . 
 
46 
 
 MARTYN'S MENU DICTIONARY 
 
 Flammei'i, m. Cold farina pudding. 
 Flan, m. Flawn, French pie without 
 
 crust. 
 
 Flan a la crfeme. Cup custard. 
 Flajic, Flanchet, m. Flank (of beef 
 
 or codfish ) . 
 Flaquee, f. A dash (of liquid). 
 Flasque, adj. Flabby (of flesh, etc.). 
 Fleisch (German). Meat. 
 Fleischbruhe (German). Bouillon, 
 
 broth. 
 Fleischextrakt (German). Meat ex- 
 tract. 
 Fleischkase ( German ) . Head cheese. 
 Fleischpolster (German). Forcemeat 
 
 balls. 
 Fletan, grand fletau. m. Halibut. 
 Fleur, /. Flower. 
 Fleurage, m. Grits, oats coarsely 
 
 ground. 
 Fleurette, f. A culinary term for a 
 
 cream sauce (seldom used). 
 Fleuron, m. A crust ornament. Puff 
 
 paste crust used for garnishing. 
 Fleurette, /. A cream sauce. 
 Fleury (Andre de). A French states- 
 man after whom several dishes were 
 
 named. 
 Florae. A still red sweet wine from 
 
 the South of France. 
 Florentin, e, adj. Florentine. 
 Flunder (German). Flounder. 
 Flute, f. Finger roll. Long fluto 
 
 shaped roll (eaten at breakfast). 
 Foi, /. Faith. 
 
 F^ie, m. Liver. As, Foie de veau, 
 calf's liver. 
 
 Foie-gras,w. Fat liver. In ordinary 
 
 use, means "fat goose liver." 
 Fonce, e, adj. Dark colored. 
 Fonce, e, pa. p. Lined, bottomed (as 
 
 a mould with paste). 
 Fond, m. (1) Bottom. 
 
 (2) Stock. As, fond a pot age, soup 
 stock; fond Uanc, white gravy. 
 
 (3) Jacket. As, marmite avec 
 doiiile fond, kettle with double 
 jacket. 
 
 Fondant. Icing. 
 Fondant, e, adj. Melting. 
 Fondu, e, adj. Melted. 
 
 Fondue, /. Melted cheese and eggs. 
 Fondue au fromage. Welsh rarebit. 
 
 Fongine, f. The fleshy part of mush- 
 rooms. 
 
 Fontaine, /. Fountain. Spring 
 (Faire tine fontaine, to make a hol- 
 low in the flour on the table or in 
 the bowl). 
 
 Fontange, f. Ribbon. Bow. Name of 
 crusts. 
 
 Forelle (German). Trout, brook 
 trout. 
 
 Forestier-iere, adj. Forest ( style ) . 
 
 Forli. A red Italian wine. 
 
 Form (German). Mold. 
 
 Forme, f. Figure, shape. 
 
 Forme, e, 2'^- ?>• Shaped. 
 
 Forster. A white Rhine wine. 
 
 Fouett6, e, pa. p. Whipped. 
 
 Four, m. Oven, 
 au four. Baked. 
 
 Fouge, /. A root much sought by 
 wild boars. 
 
 Fouille-au-pot, m. Scullion boy. 
 
 Fouleur, m. Wine presser. 
 
 Fourchette, /. Fork. 
 
 Fourneau, m. Range. 
 
 Fournier-ere. Oven man or woman. 
 Public baker. 
 
 Fournisseur, m. Tradesman, purveyor. 
 
 Fourniture, f. This word comprises 
 all sorts of herbs used for salads — 
 as chives, tarragon, chei-vil. etc. 
 
 Fourre, adj. Filled. Stuffed. 
 
 Frai, m. Spawn. Roe (eggs) of fish, 
 frogs, etc. 
 
 Frais, Fraiche, adj. Fresh (of pro- 
 visions, etc.) 
 
 FTaise, /.- Strawberry. Also. crow, 
 the mesentery of a calf or lamb, the 
 fleshy excrescence under the throat 
 of a turkey (Frames d'agnean, 
 lamb's crows ) . 
 
 Fraises des Alpes, or Fraises des 
 quatres saisons. Alpine straw- 
 berries. 
 Gateau aux fraises. Strawberry 
 short cake. 
 
 Fraisure, /. Haslets. Lights. As, 
 Fraisurr d'agneuu^ lamb's haslets ov 
 lights. 
 
MARTYR'S MENU DICTIONARY 
 
 47 
 
 Framboise, /. Raspberry. 
 
 aux framboises. With raspberries. 
 
 framboise, e, pa. p. With raspberry 
 flavor. 
 Frangais, e, adj. French. 
 Ffancatelli. Name of a noted chef. 
 Francatu, m. A rus.set apple. 
 Frange, f. Fringe. 
 Frangipane, /. A pastry cream. 
 
 Named after Frangipani, a clever 
 
 Italian pastry cook. 
 Frankfort. A German city noted for 
 
 sausages {^aucisses de Frankfort) . 
 Frankfurter Knackwiirstchen ( Ger- 
 man) . Frankfurter sausages. 
 Franzosisch {German). French. 
 Franzosischer Branntwein (Genmin) . 
 
 Cognac. 
 Frappe, e, adj. Chilled. Partly 
 
 frozen. 
 FrSgate, /. A large tropical sea fowl. 
 Frgquini, m. A sort of cask. 
 F'resa. A red dry Italian wine. 
 Fresage, f. White owl. Barn owl. 
 Fretin, m. Paufish. Small fish. 
 Friand, m. An epicure. 
 Friand, e, adj. Choice. Dainty. 
 Friandises, f. Small dainties. 
 Fricadelle, /. -Meat ball. 
 Fricandeau, m. Larded cushion or ker- 
 nel of veal. 
 Fticass^, e. adj. Fricasseed. 
 Fricassee, f. Fricassee (a stew with 
 
 white sauce ) . 
 Fricassee (German) . Stew. 
 Fricot, m. A vulgar expression for a 
 
 dish of meat. 
 F'rigard, m. Frickled herring. 
 Frioterie, f. A dainty bit. 
 Fripe, /. x^nything eaten on bread 
 
 (as butter, jam. etc.). 
 Fripe-sauce, m. A bad cook. 
 Frisch (German). Fresh. 
 Frise. e. adj. Curled. As, Ghoux 
 
 frises, Curled (savoy) cabbage. 
 Frit. e. adj. Fried. 
 
 Fritot, m. Meat dipped in frying bat- 
 ter and fried. 
 Frittata (Italian). Fritter. 
 Friture, f. Food to be fried. Also 
 
 fat used for frying. 
 Froid, e, adj. Cold. 
 Fromage, m. Cheese. 
 
 " de cochon. Brawn. 
 " a la creme. Cream cheese. 
 " glace. Ancient expression for 
 a dish of ice cream or frozen 
 pudding. 
 " gras. Rich cheese. 
 *' mou. Soft cheese. 
 " de pore. Head cheese. 
 Fromageon, m. Marshmallow. 
 Fl'oment, m. Wheat. 
 
 Froment barbu. German rice. 
 
 Froment des Indes, d'Espagne, de 
 Turquie. Indian corn, maize. 
 
 Pain de froment. Wheaten bread. 
 Fromentee, /. Frumenty : wheat 
 
 boiled in milk. 
 Fronsac. A red Bordeaux wine. 
 Frontignan. A still red wine from 
 
 the South of France. 
 Frosch, w. (German). Frog. 
 FrottSe, f. Buttered bread rubbed 
 
 with garlic. 
 Frucht, /. (German). Fruit. 
 Frugal, e, adj. Frugal, moderate. 
 Fruit, m. Fruit. 
 Frutille, /. A Chili strawberry. 
 Fiille (German). Forcemeat. 
 Fume, e, pa. p. Smoked (hams and 
 
 bacon) . 
 Fumee, /. Smoke. 
 Fumet. Essence. Stock. Flavor (of 
 
 fish or game). Sauce au fumet de 
 
 gihier, sauce with essence of game. 
 Fumigation, /. Smoking (of meat). 
 Ftir (German). For. 
 Furis d'Ischia. A white wine from 
 
 the South of Italy. 
 Fusion, f. Act of melting. 
 Fusionne. e, pa. p. Blended (whisky). 
 
48 
 
 MARTYX'S MENU DICTIONARY 
 
 Gade, m. Codfish. 
 
 Gaguage, m. Pasture. Feeding place 
 
 (of pheasants, etc.). 
 Gahrung (German). Fermentation. 
 Gala, m. Feast, banquet. 
 Galactode, adj. Milky, resembling 
 
 milk. 
 Galanga, m. Galangale (a spice). 
 Galantine, m. A dish of cooked bone- 
 less meat served cold and decorated. 
 Galette, /. Sea biscuit. A flat-shaped 
 
 cake (either pastry or as gaieties de 
 
 p'anaifi, parsnip cakes). 
 Galimafree, /. A mixed meat stew. 
 Gallerte, /. {German). Jelly. 
 Gallinaces, m. Gallinaceans (a variety 
 
 of bird). 
 Gallois, e, adj. Welsh. 
 Gamande, /. Chestnut. 
 Ganse {German). Goose. 
 
 Gfinsebrust, /. Goosebreast. 
 
 Ganseklein, n. Goose giblets. 
 
 Ganseleber, /. Goose liver. 
 
 Ganseschwarz. Stewed goose gib- 
 lets with blood. 
 Ganz ( Germ an ) . Whole. 
 Garbanzos {Spaiiuh). Chick peas. 
 Garbure, /. A soup with bread, cab- 
 bage and bacon. 
 Garcon, m. Waiter. 
 
 Premier gargon. Headwaiter. 
 
 Garcon de salle. Restaurant waiter. 
 Garde manger, m. Meat safe. The 
 
 person in charge of the cold meat 
 
 room, etc. 
 Gardon, m. Roach (a sweet water 
 
 fish). 
 Garenne, f. A small wood (hence, 
 
 Lapin de garenne, m., wild rabbit). 
 Gargotage, m. Badly dressed victuals. 
 Gargote, /. Beanery. Common or 
 
 cheap restaurant. 
 Gargotier, m. Keeper of a common 
 
 cook shop. A bad cook. 
 Garneelen {German). Shrimps. 
 
 Garni, e, adj. Garnished. Filled. 
 
 Garniture, /. Garnishing. Orna- 
 ment. 
 
 Gartenkresse {German). Garden- 
 cress. 
 
 Gastronome, m. Gastronomist. A good 
 eater. An epicure. 
 
 Gasterea, /. Goddess of gastronomy. 
 
 Gate, e, adj. Spoiled. 
 
 G.nteau, m. Cake. 
 
 Gateau anise. Seed cake. 
 Gateau de noce. Wedding cake. 
 Gateau de Noel. Christmas cake. 
 
 Gaufre, gauffrette, f. Wafl3e. Honey 
 comb. A light biscuit. 
 
 Gaufrier, m. A waffle iron. 
 
 Gebacken (German). Fried. 
 
 Gebraten (German). Roast. 
 
 Gebraunt (German). Browned. 
 
 Gedampft (German). Steamed,, 
 
 braised. 
 
 Gediinstet (German). Stewed. 
 
 Gefroren, e (German). Frozen, 
 
 Gefrorenes (German) . Ice cream. 
 
 Gefiillt, Gefullter, Geflillte. plural 
 (German). Stuffed. 
 
 Gehackt (German). Minced, chopped. 
 
 Gehirn (German). Brain. 
 
 Geisenheimer. A white Rhine wine. 
 
 Gekocht (German). Cooked. 
 
 Gelant, e, adj. Freezing. 
 
 Gelatine, /. Gelatine. 
 
 Gelatine (German). Gelatine. 
 
 Gelautert (German). Clarified. 
 
 Gelb, gelbe (German). Yellow. 
 
 Gele, e. Congealed. 
 
 Gelee, /. Jelly. 
 
 Gelinde Kochen (German). Simmer. 
 
 Geline, f. Hen (of any bird). 
 
 Gelinotte, /.f Fattened pullet. 
 Gelinotte des bois. Hazel grouse. 
 Gelinotte noire d'Amerique. Spotted 
 grouse, Canadian grouse. 
 
 Gemiise (German). Vegetables. 
 Gemiise brei. Puree (vegetable). 
 
 Gendarme, w. Gendarme. A nick- 
 name for smoked red herring. 
 
 Genes, /. Genoa. 
 
 Pate de G§nes. Italian paste. 
 
 Geneve, f. Geneva. 
 
 Genevoise, adj. Geneva (style). 
 
MARTYX'S MENU DICTIONARY 
 
 49 
 
 Geuievre, m. Juniper berry. Gin. 
 
 Eau de vie de genievre. Gin. 
 
 Genievre de Holland. Holland gin. 
 
 Debit de genievre. Gin shop. 
 
 Marchand de genievre. Dealer in 
 gin. 
 
 Grains de genievre. Juniper berries. 
 Genoise, adj. Genoa style. As a 
 
 noun : A rich sponge cake ; a brovpn 
 
 fish sauce. 
 Gerjiuchert (German). Smoked. 
 Gerieben (German). Grated. 
 Gerolltes (German). Roll (meat). 
 Gerste (German). Barley. 
 Gerstenwasser (German). Barley 
 
 water. 
 Gervais. A sweet French cream cheese. 
 Geschabt (German). Shaved, grated 
 Geschlagene Sahne (German). 
 
 Whipped cream. 
 Geschmorter (German). Stewed, 
 
 braised. 
 Gesengt (German). Singed. 
 Gesier, m. Gizzard. 
 Gespickt (German). Larded. 
 Gestampft (German). Pounded. 
 Gestoszen (German). Crushed. 
 Getrank von eingekochten Fruchtsaf- 
 
 ten (German). Preserved fruit 
 
 juice beverage. 
 Gewiirz (German). Spice. 
 Gewiirz extrakt (German). Spice ex- 
 tract. 
 Gewurzkorner (German). Allspice. 
 Gewiirznelken (German). Cloves. 
 Ghee. An Indian word for clarified 
 
 butter. 
 Gibelotte, /. Rabbit stew. 
 Gibier, m. Game. 
 
 Gros gibier. Large game. 
 
 Menu gibier. Small game. 
 
 Gibier k plumes. Wild fowl. 
 Giboyeur, m. Hunter, fowler, sports- 
 man. 
 Gigot, m. Leg of mutton. 
 Gigot de sept heures or Gigot a la 
 
 cuill&re. A leg of mutton which 
 
 has been cooked for seven hours, 
 
 when it may be carved with a 
 
 spoon. 
 Gigot d'agneau. Leg of lamb. 
 
 Gimblettes, /. A kind of French pas- 
 try. 
 
 Gingembre, m. Ginger. 
 
 Girasolo, /. Girasole (Jerusalem ar- 
 tichoke). 
 
 Girofle, m. Clove. 
 
 Giroflee, adj. Of clove. 
 
 Giroflee, /. Hot spiced wine. Clove 
 bark. 
 
 Gironde. A French "department" 
 within whose borders are com-, 
 prised the famous wine producing 
 districts of Medoc, Sauternes, 
 etc. 
 
 Gitana (a la). Gypsy (style). 
 
 Glace, /. Ice. Ice cream (Glace au 
 eafe, coffee ice cream, etc.) Icing. 
 
 Frosting (for cakes). 
 Glace de sucre. Icing sugar (very 
 
 fine dust sugar). 
 Glace ro3'ale. Royal icing. 
 Glace Ji I'eau. Water ice. 
 Glace de viande. Meat extract. 
 Glaze. Stock of gravy reduced to 
 the thickness of jelly. 
 
 Glace, e, adj. Iced. Frozen. Glazed. 
 
 Glacier. A rich gold liqueur wine 
 (Switzerland) . 
 
 Glaciere timbre, /. Ice box. 
 
 Gland, /. Acorn. 
 
 Glas (German). Glass. 
 
 Glauber, m. (Glauber's salt. Sulphate 
 of soda. 
 
 Glenpora. A red dry Australian wine. 
 
 Glouglon, 7n. Gobbling (of a turkey). 
 Noise made by wine running from a 
 bottle. 
 
 Glouton, m. Glutton. 
 
 Glouton-ne, adj. Gluttonous. 
 
 Gliihwein (German). Mulled wine. 
 
 Gluten, m. Gluten. A glue. 
 
 Gnochi. Italian dumpling. 
 
 Gnou. m. Gnu (a member of the an- 
 telope family ) . 
 
 Godard, m. A garnish (named after 
 Benjamin Godard, a noted French 
 composer). 
 
 Godiveau. m. Veal forcemeat. (Pate 
 de godiveau, a veal forcemeat pie.) 
 
 Gogaille. f. Wine supper. Merry 
 making. 
 
50 
 
 MARTYN'S MENU DICTIONARY 
 
 Gogo (n). Galore. In plenty. 
 
 Goinfre, m. Glutton. 
 
 Goldapfel (German). Tomato. 
 
 Goldeck. A white Austrian wine. 
 
 Goldwasser (German). A liqueur. 
 
 Gombaut, Gombo, m. Okra. Gumbo. 
 
 Gouobitzer. A red Austrian wine. 
 
 Gorgonzola. An Italian cheese. 
 
 Goujon, m. Gudgeon. 
 
 Goulash, m. (See Gnhjas.) 
 
 Goul6e,/. Large mouthful. 
 
 Goulu, m. Glutton, 
 
 Goulu, e, adj. Gluttonous, 
 
 Goulu pois. Sweet i^ea, 
 
 Gourgane, /. Mareh bean. Broad 
 bean. 
 
 Gourmand, m. Gormand, a big eater. 
 
 Gourmet, m. An epicure. 
 
 Goillt, m. Taste. Relish. Flavor. 
 
 Goiiter, m. Collation. An afternoon 
 meal.f A meat tea. 
 
 Goutte, /. Drop. 
 
 Gouvio. A red full flavored Portu- 
 guese wine. 
 
 Graach. A white Moselle wine. 
 
 Graillon, m. Remains of a meal. 
 Burned mieat. 
 
 Grain, m. Corn. Also as, grains de 
 genievre, JuiDiter berries. 
 
 Graine, /. Seed. 
 
 Grais.se, f. Grease, fat. 
 
 Graisse de rognon de boeuf. Suet 
 (of beef). 
 
 Graisse. e. pa. p. Greased (as, a 
 mold ) . 
 
 Graissier, ere, m. and /. Grease mer- 
 chant. 
 
 Gralle, 7V. Wading bird. 
 
 Gramolates. Gramolata (Italian). 
 
 Granada. A section of Spain famou>' 
 for its vineyards. 
 
 Grand mousseux, adj. Very effer- 
 vescent (of chamiDagne) — so much 
 so as to overflow to a considerable 
 extent. 
 
 Grand Puy Lacoste. A red still Bor- 
 deaux wine (fifth growth). 
 
 Grand sec. (See Sec). 
 
 Gras, se, ndj. Fat. Plump. 
 
 an gras. Cooked or dressed with 
 meat gravy. 
 
 Gras-double, m. Tripe, 
 
 Grashecht (German) . Pickerel. 
 
 Gratin, m. Crumbs. Burned part in 
 
 cooking. For general culinary use, 
 
 see ail gratin, below. 
 
 Au gratin, or Gratine, e, adj. Grati- 
 
 nated, browned. Prepared with 
 
 sauce and crumbs and baked, 
 
 Grattt'. e, ?)«. p. Grated. 
 
 Grattoir. m. Grater. 
 
 Graupen (German) . Barley. 
 
 Graves, m. A white Bordeaux wine. 
 The generic name of the white 
 wines (still and sparkling) produced 
 in Graves (Gironde, France). 
 
 Grec, Grecque, adj. Greek, 
 
 Grenache, A still red sweet wine from 
 the south of France. 
 
 Grenade, /. Pomegranate. 
 
 Grenadin, m. Grenadin. Small slice 
 of veal larded and brai.sed. 
 
 Grenadine, /. French liqueur pre- 
 pared from the pomegranate. 
 
 Grenetine, f. The purest gelatine. 
 
 Grenouille, /. Frog. 
 
 Grianneau, m. Young grouse. 
 
 Gribiche (sauce). A cold sauce. 
 
 Griblette, /, Collop. Broiled force- 
 meat. Broiled pork. 
 
 Gries (German) . Farina. 
 
 Griesschnitte (German). Farina 
 fritter. 
 
 Grignolino. A red dry Italian wine. 
 
 Grignon, m. Small crust of bread. 
 
 Gril, m. Gridiron. 
 
 Cuit sur le gril. Grilled. 
 
 Grillade. /. Broiled meat. Broiler. 
 
 Grille, e, pa. p. Grilled. Latticed. 
 
 Gringet. A red Swiss wine. 
 
 Grinzinger. A white Austrian wine. 
 
 Griotte. f. Ox-heart cherry, 
 
 Gris, e, adj. Gray. Tipsy, Half 
 drunk. 
 
 Gr've, /. Fieldfare. Thrush. 
 
 Grivelette, /. A small thrush (from 
 San Domingo). 
 
 Groin, m. Snout. Muzzle. 
 
 Groseille, /. Currant (fresh). 
 
 Groseille a maquereau : groseille verte. 
 Gooseberry. 
 
 Groseillon. m. A small currant. 
 
MARTYX'S MENU DICTIOyARY 
 
 51 
 
 Grcs-sel, i)i. Coarse salt. 
 
 Poulet an gros-sel. Plain boiled 
 chicken strewn with coarse salt. 
 Grosse-piece, /. Joint (of meat). 
 Gruau, m. Porridge. 
 Grunauer. A sweet white Austrian 
 
 wine. 
 Grundsance (Gcnnan) . Stock sauce. 
 Gruner-Salat ((Jerman) . Green salad. 
 Gruyere, in. A Swiss cheese. 
 Guanabane. Guanabana (fruit). 
 Gueuleton, m. Vulgar expression for 
 
 a feast. 
 Guignard, m. A kind of plover. 
 Guillage, in. Tlie fermenting of beer. 
 Guimauve, f. Marshmallow. 
 Guinette, /.t Guinea hen. 
 Guinquette, f. Small roadhouse. 
 Guiognieres. A still red Hermitage 
 
 wine. 
 Guisado. A Spanish dish (meat and 
 
 potatoes stewed together). 
 Gulyas (Hungarian). A Hungarian 
 
 stew. (Among the numerous cor- 
 ruptions of the word "Gulyas," are 
 
 — gulash, goulash, kulasch and gu- 
 
 lasch.) 
 Gumpoldskirchner. A white Austrian 
 
 wine. 
 Gunstramsdorfer. A white Austrian 
 
 wine. 
 Gurken ( Germa n ) . Cucumber. 
 
 Salz Gurke. Salt pickle 
 
 Senf Gurke. Mustard pickle. 
 Gustatif, ve, adj. Tasty. 
 Gutedel. A native American wane 
 
 (white). 
 Guyave, /. Guava. a South American 
 
 fruit of fine flavor. (Gelee de 
 
 Guyave. Guava jelly.) 
 
 H 
 
 Hache, e, adj. Hashed. 
 Hache (-e)-menu. Minced (chopped) 
 finely (of meat). 
 
 Hachis, m. Hash. (As, Hachis de 
 
 gihicr, game hash). 
 Hachoir, m. Chopping board and 
 
 knife. 
 Hacksel (German). Hash. (Put 
 
 afterward, as Wildhacksel, game 
 
 hash.) 
 Hafergriitze (German). Oatmeal. 
 Haferschleim (German). Oatmeal 
 
 gruel. 
 Hahn (German). Cock. 
 Hahnchen (German). Spring chicken. 
 Halaszle (Hungarian). A kind of 
 
 fish soup. 
 Halb (German). Half. 
 Halbran, m. Incorrect. (See Al- 
 
 hran.) 
 Hallauer. A red dry Swiss wine. 
 Hallgartner-Auslese. A white Rhine 
 
 wine. 
 Hallier, m. Market man, stall man. 
 Halte, /. Meah or refreshment, dur- 
 ing a halt. 
 Hambourg. in. Hamburg. 
 Hambourgeois, e, adj. Hamburg 
 
 (style). 
 Hamecon, m. Hook. 
 Hammelfleisch (German). Mutton. 
 Hanap, m. Drinking cup, bowl, mug. 
 Hanche, f. Haunch. 
 Haneadan. A sweet Persian wine 
 
 (red and white). 
 Hanovrien, ne, adj. Hanover (style). 
 Harde. f. Herd (of deer). Flock (of 
 
 birds). • 
 Harem, m. Harem. 
 Hareng, m. Herring. 
 
 Hareng fumo. Bloater. 
 
 Hareng saurt (German), m. 
 Smoked herring. 
 
 Hareng marine. Pickled herring. 
 Harengere, f. A woman wTio retails 
 
 herring (and other fish). 
 Haricot, m. Bean. Also name given 
 to a mutton stew with vegetables. 
 
 Haricots panaches. String beans 
 mixed with flageolets or lima 
 beans. 
 
 Plaricots verts. String beans. 
 Hase, Hasen (German). Hare. 
 Hase, /. She hare. 
 
MARTYN'8 MENU DICTIONARY 
 
 Hasenpfeffer (German). Ragout of 
 
 hare. Jugged hare. 
 Hatif, ive, adj. Early. Hasty. 
 Hateur. Formerly an officer in the 
 
 royal kitchens whose duty it was to 
 
 .see that all meat was praperly done 
 
 and correctly dressed. 
 Hativeau, m. Early pear. Also used 
 
 for other early fruits. 
 Hattenheimer. A white Rhine wine. 
 Haugsdorfer. A white Austrian wine. 
 Haut gout, m. Fine taste, high flavor, 
 
 .strong seasoning. (Uu mets de 
 
 haut gout, a highly seasoned dish.) 
 Havana ise, adj. Havanese. Havana 
 
 (style). 
 Havane, /. Havana. Havana cigar. 
 Havi, e, pa. p. -Scorched (of meat). 
 Havrais, e, adj. Havre (style). 
 Heberger. To entertain. 
 Hecht( German). Pike. 
 Hefe (German). Yeast. 
 Heidelbeeren (German). Huckel- 
 
 berries. 
 Heidelbeerwein (German). Huckel- 
 
 berrj' wine. 
 Heidesheimer. A red Rhine wine. 
 Helbut, m. Halibut. 
 Hellenique, adj. Greek (stvle). 
 Helvetien, ne, adj. Helvetian, Swiss 
 
 (style). 
 Hemsberger. A white German wine 
 
 from the Baden district 
 Herbe, f. Herb. 
 Herbemont. A native American wine 
 
 (white). 
 
 Herbstwiirzeln (German). Winter 
 
 carrots. 
 Heringe (German). Herring. 
 Herisse, e, adj. Bristled. 
 Hermitage. (See Ermitage.) 
 H6ron, w. Heron (an aquatic bird). 
 Heure, f. I-Iour. 
 Hibou, m. Owl. 
 
 Hichercombe. A white dry Australian 
 
 wine. 
 Hickory, m. Hickory. 
 Himbeeren (German). Raspberries. 
 Himbeeressig (German). Raspberry 
 
 Hippophagie, /. Hippophagy, the 
 practice of eating horseflesh. 
 
 Hircine, /. Hircine^ a substance ob- 
 tained from mutton fat. 
 
 Hircin, e, adj. Pertaining to goats. 
 
 Hirondelle, /. Swallow. 
 
 Hirsch ((Jernian). Venison. 
 
 Historic, e, adj. Ornamented. 
 
 Hiver, m. Winter. 
 
 Hobelspiine (German). Shavings. 
 
 Hochenburger, A light red Austrian 
 wine. 
 
 Hock. Short for Hochheimer. Often, 
 but incorrectly, used to signify 
 "Rhine wines" in general. 
 
 Hochepot, m. Hodge podge, Hotch 
 Potch (a Scotch soup). A stew 
 with vegetables. 
 
 Hochheimer. A w'hite Rhine wine. 
 
 Hoersteiner. A still white German 
 wine from the Main valley. 
 
 Hoertenberger. A red Austrian wine 
 (German Tyrol district). 
 
 Hohlennudeln ( German) . Macaroni. 
 
 Hohlhippchen (German). Wafers. 
 
 Holburger. A still white German 
 wine from the Main valley. 
 
 Hollandais, <?, adj. Dutch, Holland 
 (style). 
 
 HoUandaise, /. A sauce made of egg 
 yolks and butter. 
 
 Hollandischer Punch (German). Hol- 
 land punch. 
 
 Holz (German). Wood. 
 
 Holzapfel (German). Crabapple. 
 
 Homard, m. Lobster. 
 
 Homburger. A still white German 
 wine from the Main valley. 
 
 Homme, in. Man. 
 
 Hongrois, e, adj. Hungarian (style). 
 
 Honig (German). Honey. 
 
 Hopfen (German). Hops. 
 
 Hordeine, /. Hordeine, a substance 
 obtained from barley. 
 
 Hors d'oeuvre s. and pi. Relishes. 
 Small side dishes served at the com- 
 mencement of a dinner to create 
 appetite. 
 
 Hote, m. Host (at a hotel or private 
 house). 
 
MARTYN'8 MENU DICTIONARY 
 
 53 
 
 Hotel, m. Hotel (in France, also 
 
 applied to a large private house). 
 Hotelier, 6re (tl 1'). Hotel proprietor 
 
 (style). 
 Hotte, /. Dosser. 
 Houblous, m. Hops. 
 Houri, /. Ttirkish beauty. Houri. 
 Huard, m. Osprey (a sea eagle). 
 Hubberger. A white German wine 
 
 from the Baden district. 
 Huguenote, /. Earthen cooking stove. 
 
 Pipkin. 
 Huhn (German). Fowl. 
 Huile, /. Oil. As, Huile d'oUve, olive 
 
 oil. 
 Huil6, e, pa. p. Oiled (as, a paper 
 
 or mold ) . 
 Huilier, m. Oil dealer, cruet stand, 
 
 oil cruet. 
 Huitres, f. Oysters. 
 Humecte, e, adj.'\ Moistened. 
 Humeral, m. Shoulder bone. 
 Hummer {German). Lobster. 
 Hunaweiler. A still white wine pro- 
 duced in Alsace-Iiorraine. 
 Hure, f. Head (generally, boar's or 
 pig's). Also, head and shoulders of 
 some large fish. 
 
 Hure de sanglier. Wild boar's head. 
 Hussard, m. Hussar. 
 Hydrochoerus, m. Hydrochoerus, 
 
 water dog. 
 Hydrogale, m. Milk and water. 
 Hydromel, m. Hydromel, mead (a 
 fermented beverage made of honey 
 and water). 
 Hygienique, adj. Hygienic. 
 Hymettus. A rich Greek wine (white 
 
 and ruby color). 
 Hypocras, m. Spiced wine. 
 Hyrax, m. Hyrax, rock rabbit, rock 
 
 badger. 
 Hysop, m. Hyssop. 
 
 Icbthyocolle, /. Isinglass. 
 
 Ignace, /. Ignatius, a French beau. 
 
 Ihringer-Auslese. A white German 
 
 wine from the Baden district. 
 Imberbe, adj. Beardless. 
 Immisce, e, adj. Mixed.f 
 Imperatrice, /. Empress. 
 Imperial Blanco. A white light aro- 
 matic Spanish wine. 
 Imperial, e, adj. Imperial. 
 Improvise, e, adj. Improvised. 
 In {German). In. 
 Incarnadin, e, adj. Light crimson. 
 Incise, e, adj. Cut. 
 Incision, /. Incision. Cut. 
 Incolor, e, adj. Colorless. 
 Inconnu, e, adj. Unknown. 
 
 Incrustg, e, adj. Incrusted. 
 
 Incuit, e. Uncooked. 
 
 Indienne, adj. Indian, East Indian. 
 
 Inepuisable, adj. Perennial. 
 
 Infuse, e, pa. p. Infused. 
 
 Ingelheimer. A red Rhine wine. 
 
 Ingwer {German). Ginger. 
 
 Ingredient, m. Ingredient. 
 
 Inhospitalier, ere, adj. Inhospitable. 
 
 Insipide, adj. Tasteless. 
 
 Inspecteur, m. Inspector. 
 
 Instar (a 1'). In imitation of. 
 
 Interne, m. and f. Boarder, house - 
 pupil. 
 
 Invalide, m. Invalid. 
 
 Invitation, f. Invitation. 
 
 lonien, ne, adj. Ionian. 
 
 Irise, e, adj. Rainbow-hued. 
 
 Irlandais, e, adj. Irish. 
 
 Iroquois, e, adj. Iroquois (style). 
 
54 
 
 MARTIN'S MENU DICTIONARY 
 
 Irrewang. A red dry Australian wine. 
 
 Isabelle. Isabella. 
 
 Isera. A red Austrian wine (Italian 
 
 Tyrol district). 
 Issue, /. Same as Ahatis. 
 Italien, ne, adj. Italian. 
 Itzsteiner. A white Rhine wine, 
 ludabah. An Arab dish — rice stewed 
 
 in chicken fat and sweetened. 
 Ivoire, m. Ivory. 
 Ivre, adj. Intoxicated. 
 
 Jabiru, m. Jabiru, an aquatic bird of 
 Brazil. 
 
 .Table, m. Groove, chime (of a cask). 
 
 Jacane, m. Jacona, a genus of wad- 
 ing birds. 
 
 Jacobins, w. A kind of egg dumpling, 
 des Jacobins. Jacobin style. 
 
 Jalousies, f. Jealousies. Small puff 
 paste cakes. 
 
 Jambe, f. Leg. 
 
 Jambon, m. Ham. 
 
 Jambonneau, m. Small ham. Leg 
 (as, jamhonneaux de volaille, 
 chicken legs). 
 
 Janissaire (a la). Janizary (style). 
 
 Japonais, e, adj. Japanese. 
 
 Jardinier, ere, adj. Gardener (style). 
 Of or with mixed vegetables. 
 
 Jardini&re, f. A vegetable soup. A 
 dish of mixed vegetables. 
 
 Jargonelle, f. Jargonelle, a kind of 
 pear. 
 
 Jarre, /. Water crock. 
 
 Jarret, m. Shin. Knuckle (as, Jarret 
 de veau, calf's knuckle). 
 
 Jarrie. A still red wine from the De- 
 partment of Isere, France. 
 
 Jars, in. Male goose. Gander. 
 
 Jassy-Nicorestic. A red Roumanian 
 wipe. 
 
 •Taune, adj. Yellow. 
 
 Jaune, Jauue d'oeuf. Yolk (of egg). 
 
 Jaune-mange. A kind of flavored 
 jelly with egg yolks. 
 
 Javanais, e, adj. Javanese. 
 
 Javeline, f. Javelin. A handful of 
 corn. A bunch of vine branches. 
 
 .Jerez. A section of Spain famous for 
 its vineyards. 
 
 Jernuk-kalwasi. A Russian dish of 
 semolina, milk and honey. 
 
 Jerusalemer. A sweet white Austrian 
 wine, 
 
 Jetee, /. A throw (as, filer le sucre 
 a la jctee, to spin sugar by throw- 
 ing). 
 
 Jeune, adj. Young. 
 
 Jenner, To fast. 
 
 Johannisbeer, adj. (German) . Cur- 
 rant. 
 
 Johannisbeeren (German). Currants. 
 
 Johannisbeer-Essig (German). Cur- 
 rant vinegar. 
 
 Johannisbeerenwein (German). Cur- 
 rant wine. 
 
 Johannisberger. One of the best white 
 Rhine wines. 
 
 Joinville (Prince de). A French 
 nobleman (the 3d son of Louis 
 Philip I). Name given to several 
 dishes. 
 
 Joli, e, adj. Pretty. 
 
 Jonc, m. Cane. 
 
 Jonchet, m. Small sticks. 
 
 .Tonquieres. A still red wine from the 
 south of France. 
 
 Josephshofer. A white Moselle wine. 
 
 .Tone. /. Cheek. Jowl. 
 
 .Tour, ill. Day. 
 
 .Tudelle, /. An aquatic bird. 
 
 Julien ( St. ) . A red Bordeaux wine. 
 
 Julienne (a la). Cut in small strips 
 (named after Jean .Tulienne, a well 
 known chef of the last century). 
 
 Jung (German). Young. 
 
 Jus, m. Juice. Gravy. As, Jus de 
 viande, meat juice. 
 Au jus. With gravy. 
 
 Juteux, se, adj. Juicy. 
 
 Junge (German) . Early. 
 
MARTYR'S MENU DICTIONARY 
 
 K 
 
 Kab, in. A Hebrew measure. 
 
 Kabeljau (German). Codfish. 
 
 Kabinett {German). Cabinet. 
 
 Kabob. An Anglo Indian dish of 
 stewed meat curried. 
 
 Ka ff ee ( G erm an ) . Coffee . 
 
 Kagne. A sort of vermicelli. 
 
 Kaimak. A Russian sweet, similar 
 to cream custard. 
 
 Kaisersberger. A sweet white Aus- 
 trian wine. 
 
 Kalavrita. A Greek dessert wine. 
 
 Kalbfleisch (German). Veal. 
 
 Kalbsbrose (German). Sweetbread. 
 Kfilbshirn (German) . Calf's brain. 
 Kalbskopf (German). Calf's head. 
 Kalbsmilcher (German). Sweet- 
 breads. 
 
 Kaldaunen (German). Tripe. 
 
 Kalt (German). Cold. 
 
 Kalter Aufschnitt (German). Assort- 
 ed cold meats. 
 
 Kalter Sylvester Punch (German). 
 New Year's Eve punch. 
 
 Kalterer. A white Austrian wine 
 (German Tyrol district). 
 
 Kaltschalen (German). Cold (gen- 
 erally sweet) soups. 
 
 Kamichi, m. Horned screamer bird. 
 
 Kanguroo, m. Kangaroo. 
 
 Kaninchen (German). Rabbits. 
 
 Kanzemer. A still German wine from 
 the Saar valley. 
 
 Kapaun (German) . Capon. 
 
 Kapern (German). Capers. 
 
 Kapunda. A red Australian wine re- 
 sembling young port. 
 
 Kardamom (German) . Cardamon. 
 
 Kari (Currie). m. Curry powder. 
 
 Karlburger. A still white German 
 
 wine from the Main valley. 
 Karlowntzer. A Hungarian dessert 
 
 wine (red). 
 Karpfen (German). Carp. 
 Karthauser. A red dry Swiss wine. 
 Karthauser (German). Karthusian. 
 
 Kartoffeln (German). Potatoes. 
 
 Kasbin. A sweet Persian wine (red 
 and white). 
 
 Kastanien (German). Chestnuts. 
 
 Kiise (Gerivan) . Cheese, 
 
 Kiistchen (German). Cases. 
 
 Kausenberger. A white Rhine wine. 
 
 Kava, m. An intoxicating drink of 
 Polynesia. 
 
 Kaviar (German). Caviar, 
 
 Kedgeree. An Indian dish of rice and 
 fish curried. 
 
 Kephisia. A dry Greek wine (red 
 and white). 
 
 Kerbel (German). Chervil. 
 
 Kermesse, /. A Dutch fair. 
 
 Kerne (German) . Seeds. 
 
 Keule (German). Leg. 
 
 Khedive, m. Khedive (of Egypt). 
 
 Kiedricher Grafenberg, A white 
 Rhine wine. 
 
 Kino, m. An astringent vegetable ex- 
 tract. 
 
 Kiosque, m. Kiosk. Turkish pavilion. 
 
 Kirchberger. A white German wine 
 from the Baden district. 
 
 Kirschapfel (German). Crabapple. 
 
 Kirschen (German). Cherries. 
 
 Kirschenbrot (German). Cherry- 
 bread. 
 Ki rschenkuchen ( German ) . Cherry- 
 cake, 
 
 Kirschwa.sser, m. Liqueur distilled 
 from cherries (wild and cultivated). 
 
 Kissell. A Russian sweet dish. 
 
 Klar (German). Clear. 
 
 Klein, e (German). Small. 
 
 Klentnitz. A white Moravian wine. 
 
 Klingelberger. A white German wine 
 from the Baden district. 
 
 Klingenberger. A still white German 
 wine from the Main valley. 
 
 Kl()schen (German). Small dump- 
 lings. 
 
 Klosse (German). A German dish, 
 composed of small light dumplings 
 boiled in water, milk or gravy. 
 
 Klosterneuberger. A white Austrian 
 dessert wine, 
 
 Knoblauch (German). Garlic. 
 
 Kniklel (Bararian) . Dumx^ling. 
 
56 
 
 MABTYW8 MENU DICTIONARY 
 
 Knerpel (German). Gristle. 
 
 Zu kochen (German). To boil. As. 
 
 Hummer su kochen, lobsters to boil. 
 Kochiuelle (German) . Cochineal. 
 Kohl (German) . Cabbage. 
 Kolil-rabi. A turnip cabbage. 
 Kompott ( Germau ) . Compot. 
 Konomoe. A Japanese vegetable. 
 Koofthas. An Indian dish — a ball of 
 
 minced meat or fowl curried and 
 
 fried. 
 Kopf (German). Head. 
 Kopfsalat (German). Lettuce. 
 Kornstiirke (German). Cornstarch. 
 Kostheimer. A white Rhine wine. 
 Krabbe (German). Crab. 
 Kraftbriihe (German). Clear soup. 
 Krapfen (German). Fritters. 
 Kriinze (German). Wreaths. 
 Krebs ( Germ an). Crayfish. 
 
 Krebsbutter (German). Crayfish 
 butter. 
 Kreutzbergei-. A red Rhine wine. 
 Kromeskis, or Cromesquis (Polish). 
 
 Croquettes. 
 Krupnick. A Russian soup. 
 Kruste (German). Crust. 
 Krusteln ( Germ an ) . Fritters. 
 Knchen (German) . Cake. 
 Kuechelberger. A white Austrian 
 
 wine (German Tyrol district). 
 Kullelfleck (German) . Tripe. 
 Kiimmel. A favorite German and 
 
 Russian liqueur, distilled from car- 
 
 raway seed (cumin), coriander and 
 
 orange peel. 
 Kumvs (Russian). Fermented mare's 
 
 milk. 
 Kiirbis (German) . Pumpkin. 
 Kiissen (German) . Kisses. 
 
 Labarde. A district famous for its 
 wines (Bordeaux) — as. Chateau 
 Giscours, etc. 
 
 Labiees, /. Labiate plants, mint tribe. 
 
 Labin. A Bohemian wine (red and 
 \N'hite ) . 
 
 Labyrinthe, m. Labyrinth. 
 
 Lac, m. Lake. 
 
 La Chantalouette. A still red Her- 
 mitage wine. 
 
 Lachs (German) . Salmon. 
 
 La Cote. A white dry Swiss wine. 
 
 Lacryma Christi (''Christ's Tears"). 
 A famous Italian wine (red and 
 white, still and sparkling). Also 
 a sweet Greek wine. 
 
 Lacryma di Castellamare. A red wine 
 from the south of Italy. 
 
 Lacryma di Tiberii. A red, rather 
 sweet wine from the south of Italy. 
 
 Lacte, e, adj. Milky. 
 
 Lactifere, adj. Lactiferous, produc- 
 ing milk. 
 
 Lactoscope, m. Lactoscope, an in- 
 strument for ascertaining the qual- 
 ity of milk. 
 
 Ladog. Name of a kind of herring 
 found in Prussia. Largely con- 
 sumed there during Lent. 
 
 Lafleche. A place in France known 
 for its fine quality of capon. 
 
 Laie. Lave, /. Wild sow. 
 
 Lagopede, m. Ptarmigan. White 
 grouse. 
 
 Lait, 7n. Milk. (Lait d'amandes, 
 almond milk, etc. ) . 
 Lait de poule. Milk with yolk of 
 
 egg flavored and sweetened. 
 Petit lait. Whey. 
 
 Laitance, /. Soft roe. Milt. 
 
 Laiteuse, adj. Milky. 
 
 Laiterie, /. . Dairy milk house. 
 
 Laitue, /. Lettuce. 
 
 Lamalonga. A red, rather sweet Por- 
 tuguese wine. 
 
 Lamantin, m. Sea cow. 
 
 Lambic. A Belgian beer (strong but 
 of light color). 
 
 Lamego. A red Portuguese wine. 
 
 Lamette. /. A small plate. 
 
 Lamm (German). Lamb. 
 
 Lamproie, /. Lamprey. Lamprel. 
 Grande lamproie. Sea lamprey. 
 Lamproie de riviere. River lamprey. 
 
MARTYN'S MENU DICTIONARY 
 
 L»andjager (German), m, A Swiss 
 dried sausage. 
 
 Langlade. A still red (sweet) wine 
 from the south of France. 
 
 Langouste, f. Spiny lobster. ("Craw- 
 fish," in England). 
 
 Langres, w. A kind of French cheese 
 ( from Haute-Marne ) . 
 
 Langue, /, Tongue. 
 
 Languier, m. Smoked hog's tongue. 
 
 Langues de chat. A small tea cake. 
 Literally, "cats' tongues." 
 
 Lapereau, m. Young rabbit. 
 
 Lapin, m. Rabbit. 
 
 Lapins en accolade. A brace of 
 rabbits alongside of each other on 
 a dish. 
 
 Lapon, ne, adj. Lapland (style). 
 Lard £l piquer. 
 
 Lard, m. Bacon. Lard. 
 Lard fume. Bacon. 
 Lard sale. Salt pork. 
 
 Larde, e. "Larded" (with strip of 
 salt pork). 
 
 Lardon, m.; lard a piquer. Larding 
 pork. 
 
 Lardoon, m. Lardon. 
 
 Large, adj. Large, big. 
 
 Laurier, w. Laurel. Bay leaf. 
 
 La Tache. A still red Burgundy 
 wine. 
 
 La T'erasse. A still red wine fom the 
 Department of Isere, France. 
 
 Laubenheimer. A white Rhine wine. 
 
 Laurier, m. Laurel, bay tree. 
 Feuilles de laurier. Bay leaves. 
 
 Layande, /. Lavender. 
 
 Lavardio. A red dry Portuguese wine. 
 
 Lavaret, m. Whitefish (also, some- 
 times, lake trout). 
 
 Lavasse, f. (Sarcastically) Thin 
 watery soup. 
 
 Laver. To wash. 
 
 Lazagnes, /. 2^1- (From the Indian 
 Lazagne) . Strips from same paste 
 as macaroni, but flat like noodles. 
 
 Le or V, m. ; la or 1', /. : les, plural. 
 The. (Used in French conversa- 
 tion and literature before nearly 
 every noun, but for menu purposes 
 omitted from the beginning of an 
 
 item, as, Boeuf roti, instead of le 
 toeuf roti). 
 
 Leber (German). Liver. 
 
 Lebkuchen (German). Gingerbread. 
 Honey cakes. 
 
 L^chefrite, /. Dripping pan. 
 
 Ledenon. A still red (sweet) wine 
 from the south of France. 
 
 Le Greffieux. A still red Hermitage 
 wine. 
 
 Legumes, m. pi. Vegetables. 
 
 Leistenwein. A still German wine 
 from the Main valley. 
 
 Leitacher. A red Austrian wine (Ger- 
 man Tyrol district). 
 
 Lekerli (German). Honey jumbles. 
 
 Le Maus. A place in France famous 
 for its capons. 
 
 Le Meal. A (still) red Hermitage 
 wine. 
 
 Lende (German). Tenderloin. 
 
 Lentille, /. Lentil. 
 
 Les Bessas. A still red Hermitage 
 wine. 
 
 Les Burges. A still red Hermitage 
 wine. 
 
 Les Lands. A still red Hermitage 
 wine. 
 
 Levain. m. Leaven. Dough or bat- 
 ter prepared with yeast before mix- 
 ing it with the rest of the flour. 
 Fond de levain. Stock yeast. 
 
 Lever. To lift, take off. (Levez les 
 nieU de soZe— Take off, or lift, the 
 fillets of sole.) 
 
 Levraut, m. Young hare. 
 
 Levure, /. Yeast. 
 
 Levure en poudre. Baking powder. 
 
 Liaison, f. Thickening. A mixture 
 of egg yolks, cream, etc., used for 
 thickening or binding white soups 
 and sauces. 
 
 Liebfraumilch. A white Rhine wine. 
 
 Lie, e, adj. Thickened, bound. 
 
 Liebesapfel (German). Tomato. 
 
 Liebig. Name of a famous chemist 
 who greatly increased the popularity 
 of beef extract. 
 
 Li&ge, m. Cork. LiSge, /. A French 
 city. 
 
 Lifevre, m. Hare. 
 
58 
 
 MARTYN'S MENU DWTIOXARY 
 
 Li] as, m. Lilac. 
 
 Limacon, m. Snail. 
 
 Limande, /. Dab (a small flat sea 
 fish). 
 
 Limon, m. Lemon. 
 
 Limonade, /. Lemonade. 
 
 Limonade gazeuse. Effervescent 
 lemonade. 
 
 Limonadier, m. Seller of lemonade or 
 soft drinks. 
 
 Limonie (German). Lemon. 
 
 Limousin, e, adj. Limoges (style). 
 
 Linge de table. Table linen. 
 
 Lingere, f. Woman having charge of 
 linen room. 
 
 Lingerie, /. Linen room. 
 
 Lingue, /. Ling (a sort of cod fish). 
 
 Linsen (German). Lentils. 
 
 Liqueur, f. Cordial (such as Bene- 
 dictine, Chartreuse, etc). Also, any 
 liquor. 
 Vin de liqueur. Sweet wine. 
 
 Liquide, m. Liquid. 
 
 Lirac. A French rose-colored wine 
 (very dry). 
 
 Lis, m. Lily ; adj., Lily white. 
 
 Lisi^re, f. Border. 
 
 Lisse, adj. Smooth, glossy. 
 
 Lissubon. A white dry Portuguese 
 wine. 
 
 Listrac. A red Bordeaux wine. 
 
 Lit, m. Bed. Thin slices of meat 
 spread in layers for culinary pur- 
 poses. 
 
 Lithuanien, ne, adj. Lithuanian. 
 
 Litorne, /. A species of thrush. 
 
 Little champagne. The second grade 
 of brandy. 
 
 Livre, m. Book. 
 
 Loche, /. Loach (fish). 
 
 Loche franche. Common loach. 
 Loche des etangs. Lake loach. 
 
 Log, m. Log (Hebrew measure of 
 liquids). 
 
 Londonnien, ne, adj. London (style). 
 
 Londres, /. London. 
 
 Longe, /. Loin. 
 
 Longeville. A still white wine pro- 
 duced in Alsace-Lorraine. 
 
 Lopin, m. Piece of meat. 
 
 LorbeerblUtter [^German). Bay 
 
 leaves. 
 Lormont. A red Bordeaux wine. 
 Losange, m. Lozenge. 
 Lotte, /. Lota (fish). 
 
 Lotte commune, Lotte de riviere. 
 Burbout, eel-pout. 
 
 Lotte franche, Lotte borbotte. 
 Loach. 
 
 Lotte de Hongrie. Sheatfish. 
 Louche, m. Ladle. 
 Lourd, e, adj. Heavy. 
 Lowenzahn (German). Dandelion. 
 Lucifer, m. Lucifer, 
 Lucines, f. Clams. 
 
 Lucines orangees. Hard clams 
 (also Cloris). 
 
 Lucines papillons. Soft clams. 
 Lucullus. Name of a famous Roman 
 
 general and epicure. 
 Ludon. A district famous for its 
 wines (Bordeaux) — as. Chateau La 
 
 Lagune, etc. 
 Lullenberger. A sweet white Austrian 
 
 wine. 
 Lunch, m. Lunch, 
 Lunel. A still white (sweet) wine 
 
 from the south of France. 
 Luxe, m. Luxury. 
 Luxeux, euse. adj. Luxurious. 
 Lyon, /. Lyons. 
 Lyonnais, e, adj. Lyons (style). 
 
 M 
 
 Macaron, m. Macaroon. 
 
 Macarons de coco. Cocoanut kisses. 
 Macau. A still red Bordeaux wine. 
 
 A district famous for its wines 
 (Bordeaux). 
 Macaroni, m. Macaroni, Genoese 
 
 paste. 
 Maccabeo. A still red (sweet) wine 
 
 from the south of France. Also a 
 
MARTYN'S MENU DICTIONARY 
 
 50 
 
 Madeira wine from tlie Maccabeo 
 grape. 
 Macedoine, /. A mixture of various 
 vegetables or fruits. 
 Macedoine de fruits a la gelee. A 
 collection of rij)e fruit imbedded 
 in jelly and set in a mould. A 
 fruit salad flavored with liqueurs 
 and syrup. 
 Macere, e, pa. %>. Steeped. Macer- 
 ated. 
 
 Mache, /. Corn or field salad. Lamb's 
 lettuce. Fetticuce. 
 
 Macheur-euse, m. and /. Chewer, 
 great eater. 
 
 Macis, m. Mace. 
 
 Machoir, f. Jaw, jawbone. 
 
 Made, macre, /". Water chestnut. 
 
 Macon, m. A still Burgundy wine 
 (red and white) from the neighbor- 
 hood of the town of Macon. 
 
 Ma ere use, /. A black duck. 
 
 Madame, /. Madam. 
 
 Madeleine. A small cake (French). 
 Originally called Tot faits and 
 quartre-quarts. 
 
 Mademoiselle, /. Miss. 
 
 Madere, w. (noun and adj.). Madeira. 
 The island which produces the well 
 knowm "Madeira" wines — Malvasia, 
 Verdeiho, etc. 
 
 Madras, noun and adj. Madras. Gen- 
 erally, a dish with curry, etc. 
 
 Madriliens, m. Madrilians (a fancy 
 cake). 
 
 Madrina. A deep, red sweet Dalma- 
 tian (Austria) wine. 
 
 Magny. Name of a noted French 
 chef and restaurateur. 
 
 Magjarater. A white Hungarian wine. 
 
 Mai, m. May (month of). 
 
 Maigre, adj. Lean, frugal. 
 
 Au maigre. (A dish) without meat. 
 Applied especially to Lenten 
 dishes. 
 
 Mailander (Germ<an) . Milan, 
 
 Mailberger. A white Austrian wine. 
 
 Main, /. Hand. 
 
 a la main. By hand. 
 
 Maintenon. Name of the Marchioness 
 FranQoise d'Aubigne, born 1635, 
 
 died 1719. A great patroness of 
 cooks. Several dishes are styled '"a 
 la Maintenon." 
 Maire, m. Mayor. 
 Mairiiben {German). Turnips. Early 
 
 turnips. 
 Mais {German) . Cornmeal. 
 
 Mais,7H. Corn. 
 
 Farine de mais, /., mais jaune, m. 
 
 Indian meal. 
 Mais frais. Green corn. 
 Mais Sucre. Sweet corn. 
 
 Maismehl {German). Corn or Indian 
 meal. 
 
 Maison, /. House. 
 
 a la maison d'or. Golden house 
 style. 
 
 Maitrank, m. {German). A drink 
 pi'epared with white wine, sugar and 
 oranges and flavored with woodrufl:. 
 
 Maitre, m. Master. 
 
 Maitre d'hotel, m. Steward, head- 
 waiter. 
 
 a la maitre d'hotel. Hotel steward's 
 fashion (generally dishes flavored 
 with chopped parsley). 
 
 Maiwein {German). May wine. 
 
 Maizemino. A red Austrian wine 
 (Italian Tyrol district). 
 
 Majordomo, m. Steward. Head- 
 
 waiter. 
 
 Makoroni {German). Macaroni. 
 
 Malaga. A red Spanish wine (both 
 dry and sweet). Also a section of 
 Spain famous for its vineyards. 
 
 Male, a(fy. Male. Cock (of birds). 
 
 Malefaim, f. Excessive hunger. 
 
 Malfaisant, e, adj. Unv/holesome. 
 
 Maligne, adj. ]Malic, an acid obtained 
 from apples. Also, generally, the 
 acid from which all stone fruit re- 
 ceive their soury taste. 
 
 Makerele {German). Mackerel. 
 
 Makronen {German). Macaroons. 
 
 Malart, m. Mallard, the common wild 
 drake. 
 
 Malmsey. A red sweet Spanish wine. 
 Also a famous Sicilian wine. 
 
 Malt, m. Malt (barley steeped in 
 water until it ferments). 
 
 Maltais, e, adj. Maltese. 
 
60 
 
 ilARTYX'S MENU DICTIOyARY 
 
 Malvasia, m. A red Portuguese wine. 
 Also a red dry Italian wine, and a 
 white sweet wine from Sicilj-. 
 
 Malvoise, f. A Greek wine. Also a 
 still red sweet wine from the South 
 of France and a Madeira wine from 
 the Malvoise grape. 
 
 Mamaliga (Roumanian) . National 
 dish of Roumania (i^repared with 
 corn meal and sheep cheese). 
 
 Mameluk, m. Mameluke. 
 
 Mammoe, /. Mammee (the fruit of 
 the mammee tree). 
 
 Manaliga (Roumanian). A porridge 
 of half cooked maize meal. 
 
 Manceau-elle, adj. Mans (stjie). 
 
 Manche, m. ; handle, /. Sleeve. 
 
 Manchettes, /. Favor frills. 
 
 Mandarine, /. Mandarin orange. 
 
 Mandeln (German). Almonds. 
 
 Manee, /. Handful. 
 
 Mange-tout, m. Sweet peas. Wax 
 and butter beans. 
 
 Mangeant, e, adj. Eating. 
 
 Mangle, f. The fruit of the man- 
 grove. 
 
 Mangue, /. Mango. 
 
 Manie, e, pa. p. Kneaded. Mixed 
 with the hands. 
 
 Mani&re, /. Fashion, manner. 
 
 Manile, noun and adj. Manila. 
 
 Manioc, m. Manioc. 
 
 Manna croup. (Manna kroup, manna 
 groats). A Russian semolina. 
 
 Manoir, m. Manor. 
 
 Mansard, m. Ring dove, wood pigeon. 
 
 Mantouan, e, adj. Mantoue (style). 
 
 Manzanilla. A section of Spain fam- 
 ous for its vineyards. 
 
 Maquereau, t^i. Mackerel. 
 
 Maquereau espagnol. Spanish mack- 
 erel. 
 Maquereau sale. Salt mackerel. 
 
 Marabout, m. A large coffee pot. 
 
 Marais, m. Marsh. 
 
 Marasquin, m. Maraschino, a liqueur 
 from ripe wild cherries, raspberries 
 and cherry leaves. Also a sweet 
 Austrian wine from the Maraschino 
 grape. 
 
 Marbre, e, adj. Marbled. 
 
 Marburger. A red and white Aus- 
 trian wine. 
 Marc, w. Sediment, residue. 
 
 Eau de vie de marc. Spirits dis- 
 tilled from the residue of the 
 newly made wine. 
 Marca.ssin, m. Young wild boar. 
 Marchand, e, m. and f. Merchant. 
 
 (Marchand de vin, wine merchant, 
 
 etc. ) . 
 Marche, m. Market. 
 
 au bon marche. Cheap. 
 Marcobrunner. A white Rhine wine 
 
 of the best quality. 
 Marechal, m. Marshal. 
 Marengo, noun and adj. An Italian 
 
 village, which gives its name to the 
 
 dish Poulet saute a la Marengo. 
 Marennes. Place on the southwestern 
 
 coast of France whence come the 
 
 famous Marennes oysters. 
 Mareuil. A French department fam- 
 ous for its champagnes. 
 Margaux, m. A district famous for 
 
 its wines — Cliateau Margaux, Rauz- 
 
 an, etc. 
 Margot, /. Magpie. 
 Marguery. Name of a famous Paris 
 
 restaurateur and restaurant. The 
 
 inventor of the dish known as Filet 
 
 de sole a la Marguery. 
 Marie Louise. Second wife of 
 
 Napoleon and a noted epicure. 
 Marigold, /. A flavoring herb (also 
 
 known as Pot Marigold). 
 Marinade, /. The brine in which fish 
 
 or meat is sauced or pickled. 
 Marine, e, adj. Pickled. Marinated. 
 
 Cured (offish). 
 Marini6re (9. la). Mariner (style). 
 Mariniert (German). Marinated. 
 Marionette, f. Puppet. 
 Marjolaine, f. Marjoram (a kitchen 
 
 herb of strong flavor). 
 Mark (German). Marrow. 
 Markgraefler. A white German wine 
 
 from the Baden district. 
 ]Markobrunner (German). See Marco- 
 
 'hrunncr. 
 Marmelade, f. Marmalade. 
 Marmelade (German.) Marmalade. 
 
MARTYN'S MENU DICTIONARY 
 
 61 
 
 Marmite, f. Stock pot. 
 
 Petite marmite. A famous French 
 soup. 
 
 Marmite a vapeur. Steam kettle. 
 
 Marmiton, m. Scullion. 
 
 Marmoriert (German) . Marbled. 
 
 Marmotte-leopard, w. Prairie dog. 
 
 Marolles, in. A French, cheese of 
 secondary quality. 
 
 Maronen (German) . Sweet chestnuts. 
 
 Marqu6, e, pa. p. Prepared for cook- 
 ing (meat). 
 
 Marquis, e, m. and /. Marquis. 
 Marchioness. 
 
 Marquis de Therme. A red still Bor- 
 deaux wine (fourth growth). 
 
 Marron, m. A kind of large chestnut. 
 Marrons debris. Broken pieces of 
 
 chestnuts. 
 Marrons glaces. Candied chestnuts. 
 
 Marrube, m. Horehound. 
 
 Mars, m. (month of) March. 
 
 Marsala. A red dry wine (also a 
 sweet white wine) from Sicily. 
 
 Marseillaise (a la). Marseilles 
 (style). 
 
 Marseiller ( German ) . Marseilles. 
 
 Martin-sec, m. A winter pear. 
 
 Marvasia. A well known Madeira 
 wine. 
 
 Marzipan (German) . March pane. 
 German dessert dainties of almond 
 paste (said to be derived from 
 Marci Panis, bread of St. Mark). 
 
 Mascarade, f. Masked ball. 
 
 Masque allong^. Muscalonge. 
 
 Masque, e, pa. p. Covered with sauce 
 or forcemeat. Masked with savory 
 jelly or forcemeat (as the inside of 
 a mold). 
 
 Masse (German) . Batter. 
 
 Massepain, m. March pane (from the 
 German Marsipan, see above). 
 
 Matador, m. Matador. 
 
 Mataro. A native American wine 
 (red). 
 
 Matavo. A red dry Australian wine. 
 
 Mate, w. Common name for a Para- 
 guayan tea made from the dried 
 leaves of the mate (formerly called 
 
 yerha mate and originally yerva do 
 matS). 
 
 Matelot, m. Sailor. 
 
 Matelote, /. A fish stew. A sailor's 
 dance. 
 
 Matelote, 0(0'. (a la). Sailor (style). 
 
 Mattes. Curds. 
 
 Matzner. A red Austrian wine. 
 
 Matzoth (Hehreio). Unleavened 
 bread. Large round biscuits eaten 
 during the Jewish passover. 
 
 Mauve, f. Gull. 
 
 Mauviette, /. (Large) lark. 
 
 Mavrodaphne. A Greek liqueur wine. 
 
 Mayonaise. /. Mayonnaise sauce 
 (one of the best known salad dress- 
 ings, prepared with raw egg yolks, 
 oil, vinegar and other condiments). 
 
 Mazagran, m. A glass of iced water, 
 black coffee and sugar. 
 
 Mazarin, m. A small almond cake, 
 named after Cardinal Mazarin, the 
 French statesman. 
 
 iNIazarines, f. Forcemeat ornaments 
 of fish, poultry or game. 
 
 Mecene, m. Maecenas. 
 
 Mecque (Pain de la). French pastry, 
 something like cream puffs. 
 
 Modaillon, m. Medallion (used as 
 name for small dainty dishes). 
 
 Medianoche, m. Midnight meal after 
 a fast day. 
 
 Moditerranneen-ne, adj. Mediter- 
 
 ranean. 
 
 Medoc, m. A Bordeaux wine. A coun- 
 try near Bordeaux, famous for its 
 wines — Chateau Margaux, Lafite, 
 etc. 
 
 Medullaire, adj. Marrow-like. 
 
 Meduse, /. Medusa. 
 
 Meerretig (German) . Horse radish. 
 
 Mehl (German). Flour. 
 
 Meilleur, e, adj. Better. 
 
 Melaine, /. Melain (a coloring mat- 
 ter). 
 
 Melange, m. Mixture. (In Europe 
 sometimes used to signify coffee 
 with cream). 
 
 Melange, e, adj. Mixed. As. Bois- 
 sons melangees. mixed drinks. 
 
 Melangeur, m. Mixing pot. Mixer. 
 
62 
 
 MARTYN'S MENU DICTIOyARY 
 
 Melasse, /. Molasses, treacle. 
 
 Mele, e, adj. Mixed. 
 
 Meliphage, m. Honey eater (bird). 
 
 Melisse, f. Balm-mint. 
 
 Mellifere, adj. Mellific (producing 
 honey ) . 
 
 Melnicker. A red Bohemian wine. 
 
 Melon, m. Melon. Cantaloup. 
 Melon d'eau. Water melon. 
 Melon maraicher, Melon musque, 
 Musk melon. 
 
 Melone ( German ) . Melon. 
 
 Mlelonenkiirbis (German). Squash. 
 
 Melongene, /. Egg plant. 
 
 Menagere (3. la), f. Home (style) t- 
 
 Mendiants, m. Name given to four 
 different kinds of dried fruit served 
 with the dessert — dried Malaga 
 grapes, dried figs, almonds and fil- 
 berts. 
 
 Menehould (sauce), f. Menehould 
 sauce. 
 
 Menes Magyarat Ausbruch. A sweet 
 (red and white) Hungarian wune. 
 
 Menesch. A white Hungarian wine. 
 
 Meneser Ausbruch. A red Hungarian 
 wine. 
 
 Menestrel. in. ^linstrel. 
 
 Menthe, /. Mint. 
 
 Creme de menthe. Cream of mint 
 (one of the best known liqueurs). 
 
 Menton, m. Chin. 
 
 Menu, m. Menu. Bill of fare. 
 Menus were first used in 1541. 
 (Pronounce "Menu" as *'Mennoo," 
 so that the second syllable is some- 
 thing between "new" and "noo.") 
 
 Menu, e, adj. Fine, thin, small, 
 slender. 
 
 Menu-gibier, m. Small game such as 
 partridges, grouse, pheasants, etc. 
 
 Menu rot, m. Small roast birds. 
 
 Menus droits, m. i)l.i Giblets of 
 various animals. 
 
 Mer, /. Sea, ocean. 
 
 Mercure, m. Mercury. 
 
 Mercurey. A red Burgundy wine. 
 
 Mere, /. Mother. 
 
 Meridionale. adj. Meridional. 
 
 Meringue, /. Egg whites whipped 
 to a stiff froth with sugar. 
 
 Meringue, e, adj. Meringued. 
 
 Merise, f. A wild cherry from which 
 Kirschwasser is distilled. 
 
 Merkensteiner. A red Austrian 
 
 wine. 
 
 Merlan, m. Whiting. 
 
 Merle, ni. Blackbird. 
 
 Mcrluche, /. Haddock. Salt and 
 dried haddock. 
 
 Merveille, /. Wonder. Name ap- 
 plied to some small cakes. 
 
 Merzaminos. A dark red Austrian 
 wine 
 
 Mesange moustache. Reed bird. 
 
 Mc^sire Jean, m. A kind of pear. 
 
 Mesures, /. Measures. 
 
 Metayer, m. Farmer. 
 
 Meteil, m. Meslin (a mixture of 
 two-thirds wheat and one-third rye 
 flour). 
 
 Metropole, /. Metropolis. 
 
 Mets, m. Food (prepared). The 
 
 . meal or dish. (Mets de farine. 
 farinaceous food ; entremets de 
 douceur, sweets, — de legumes, vege- 
 tables, etc.) 
 
 Metternich, Prince. An Austrian 
 
 statesman, after whom several 
 dishes are named. 
 
 Mettre la table. To set the table. 
 
 Meunier, m. Miller. 
 
 Meursault. A still (red and white) 
 Burgundy wine. 
 
 Mexicain. e, adj. Mexican. 
 
 Mezzolombard. A red Austrian wine 
 (Italian Tyrol district). 
 
 Mi-aofit. /. Mid-August. 
 
 Mi-Careme, f. Mid-Lent. 
 
 Miche. /. Loaf. (Miche de pain, 
 loaf of bread, etc.). 
 
 Midi, 111. Noon. 
 
 Mie, /. Soft bread. Crumbs. 
 Mie de pain. Bread crumbs. 
 
 Miel, m. Honey. 
 
 Mielleux-euse, adj. Honey. Honey- 
 like. Sweet. 
 
 Miette, /. Crumb. 
 
 Mignard, e. adj. Small, delicate. 
 
MARTYN'S MENU DICTION ART 
 
 G3 
 
 Mignardises, /. pi. Small dainty 
 dishes, 
 
 Mignon-ne, adj. Favorite. Delicate, 
 Small (as, filet migiton). 
 
 Mignonne, /. Favorite, darling, mis- 
 tress. Also a kind of peach and a 
 variety of pear. 
 
 Mignonnette, f. Mignonnette. Name 
 given to crushed white whole pep- 
 per. Also to a sauce made with 
 crushed pepper, etc. 
 
 Mignot, m. A cheese made in Nor- 
 mandy, France. 
 
 Mijote, e. adj. Simmered, Slowly 
 cooked. 
 
 Mikado, m. Mikado. 
 
 Milanais, e, adj. Milan (style). 
 
 Milchcr ( German ) . Milk. 
 
 Milchschokolade (German). Choco- 
 late with milk. 
 
 Milesienne, adj. Milet (style). 
 
 Militaire, adj. Military. 
 
 Mille, Thousand. 
 
 Millefeuille, m. Milfoil. A cake made 
 of several layers of putf paste, one 
 on top of the other, interlaid with 
 jam, etc. 
 
 Milouin, m. Dun bird, red-eyed poker 
 ( a kind of duck ) . 
 
 Mince, adj. Thin. 
 
 Mince, e, per. p. ^Minced (meat), 
 
 Minestra, An Italian vegetable soup, 
 with rice and chee.se. 
 
 Miniature. /, Miniature. 
 
 Ministerial, le, adj. ^Ministerial. 
 
 Minorquin, e, adj. Minorca (style), 
 
 Minotier, m. A corn merchant. 
 
 Minuit, m. Midnight. 
 
 Minute, /. Minute. 
 
 a la minute. A surname given to 
 dishes hurriedly prepared. 
 
 Mirabeau, m. A French revolution- 
 ist, son of the ^Marquis de Mira- 
 beau. 
 
 Mirabelle, /. A kind of small yellow 
 plum. 
 
 Mir§, m. A (boar) hunt, 
 
 Mirepoix, m. A mixture of finely cut 
 vegetables, herbs and ham, used for 
 the flavoring of soups, sauces and 
 
 braised meats, etc. Named after 
 
 the Duke of Mirepoix, 
 Mirliton, m. A French pastry. Tart- 
 lets with a basis of putf paste, filled 
 
 with almond custard. 
 Miroir, m. Mirror, 
 Miroton, m. Cold meat cut small 
 
 and warmed in various sauces. 
 Mirtilles. Blueberries. 
 Miscellanee, adj. Miscellaneous, 
 Mise, /. The putting (as, La mise en 
 
 hontcilles, the bottling, or putting in 
 
 bottles ) . 
 Misere, /. Poverty. Misery, 
 Mit {German). With, 
 Mitonner. To steep and allow to boil 
 
 during a certain time, 
 Mixte. adj. Mixed, 
 Mode. /. Fashion, style, 
 Moderne, adj. Modern, 
 Moelle, /. Marrow. 
 
 a la moelle. With marrow sauce. 
 Moelleux, euse, adj. Soft. As, une 
 
 farce moelleuse, a soft forcemeat. 
 Moenchsberger. A still German wine 
 
 from the Main valley. 
 Mohn (German). Poppy seed. 
 Mohrchen (German). Carrots. 
 Mohrrilben (German). Winter car- 
 rots. 
 Moine, m. Monk, 
 Moineau, m. Sparrow, 
 Mois. m. Month. 
 Moisson, m. Harvest, 
 Moitie, f. Half. 
 Moka. m. Mocha (coffee). 
 Mollet, ette. adj. Soft. As. des 
 
 oeufs mollets, soft (boiled) eggs. 
 INIollet, m. Calf (of leg). 
 ]Monarque, m. Monarch. 
 Monastere, m. Convent. 
 Moncaon. A red Portuguese wine. 
 Monceau, m. Pile. Pyramid, Heap. 
 Monde, e, pa. p. Peeled (of almonds, 
 
 etc.), 
 Monde, m. World, 
 Mongol, e, adj. Mongolian (style), 
 Monnai. A still red (sweet) wine 
 
 from the South of France. 
 Monsac. A Portuguese wine (sev- 
 
64 
 
 MARTYX'S MENU DICTIONARY 
 
 ei'al varieties — golden, rose and 
 ruby ) . 
 Monseigneur, m. Prince. 
 Monsieur, m. Mr. Sir. 
 Mont, m. Mountain. Mound. 
 Montagne, /. Mountain. 
 Montagnard, e, adj. Mountaineer 
 
 (style). 
 Montalcino. A (red and white) dry 
 
 wine fi-om Tuscany, Italy. 
 Montepulciano. A purple rather 
 
 sweet wine from! Tuscany, Italy. 
 Monter. To fit up. 
 Mont-Frigoul. A French soup. 
 Mont d'Or, m. A French cheese 
 
 (literally, "a mountain of gold"). 
 Monte de piete, m. Pawnbroker's es- 
 tablishment. 
 Montferrand. A red Bordeaux wine. 
 Montglas, m. A French writer of 
 
 note. 
 Monthelhie. A still red Burgundy 
 
 wine. 
 Montmatriss. A red tawny wine from 
 
 Sicily. 
 Montmorency, f. A bitter cherry. 
 Montpelier. A French city renowned 
 
 for its many culinary specialties 
 
 (Beurre de Montpelier. etc.). 
 Montrachet. A still white Burgundy 
 
 wine. 
 Montu. A white Italian wine. 
 Monzingener. A white Rhine ^vane. 
 Morceau, m. Morsel. 
 Mordere, e, adj. Reddish brown. 
 Moresque, adj. Moorish. 
 Morfondu, e, adj.f Chilled. 
 Morille, /. Moril (a kind of mush- 
 room ) . 
 Morillon, m. A black grape. Also, 
 
 name of a blue winged duck. 
 Mortadelle, /. An Italian sausage. 
 Mortifie, e, adj. Applied to meat that 
 
 is very well matured. 
 Morue, /.t Codfish. 
 Mosaique, adj. Mosaic, 
 ^loscato di Stramboli. A white wine 
 
 from Sicily. 
 iNloscouade, /. Moscovado (a kind of 
 
 unrefined sugar). 
 Moscovien-ne, Moscovite, adj. Mos- 
 
 ^cow (style, (J dec a hi moscovite, 
 Moscow jelly, etc. ) . 
 
 Moselle (Vin de). Moselle wine 
 (white and light). 
 
 Mot, m. Word. 
 
 Mou, m. Vulgar name for lights or 
 lungs of the calf or ox. 
 
 Mou, mol, 7??., molle, f., adj. Soft. 
 
 Mouflon, m. Wild sheep. 
 
 Mouille bouche, /. Bergamot pear. 
 
 Mouille. e, j)a. p. Moistened. (See 
 mouiller. ) 
 
 Mouillette, /. Thin sliced bread, 
 dipped in liquid. Dipped toast. 
 
 Mouiller. To moisten. To add broth» 
 water or any other suitable mois- 
 ture during the cooking of meats. 
 
 Moujik. 111. Russian peasant. 
 
 Moule, f. jSIussel. 
 
 Moule, m. Mold. 
 
 ]Moule, e, i^a. p. Molded. 
 
 Moulis. A Bordeaux wine. 
 
 Moulu, e, adj. Ground. 
 
 Mouriseo. A red Portuguese wine. 
 
 Mousquetaire, m. Musketeer. 
 
 Mousse, /. Moss froth. A light 
 pi-eparation. Mousse de volatile^ 
 chicken mousse, etc. Mousse frap- 
 pee, a dish prepared with whipped 
 cream and flavoring, frozen with- 
 out working. Hot puddings are alsa 
 prepared as mousses. 
 
 Mousse, m. Cabin boy. 
 
 Mousse, e, adj. Frothy. 
 
 Mousseline, /. Muslin. 
 
 Mousseron, m. Button mushroom. 
 
 Mousseux-se, adj. Frothy. Spark- 
 ling (of champagne). 
 
 Moiit, m: Must, unfermented grape 
 juice. 
 
 Moutarde, f. Mustard. 
 
 Mouton, m. Sheep. Mutton. 
 
 Mouton-Liafite. See Chateau. 
 
 Mouton Rothschild. See Chateau. 
 
 Muge, w. Mullet. Mugil. ( The row^ 
 of this fish is used to prepare cavi- 
 are.) 
 
 Muguet, m. Lily of the valley. 
 
 ]Muid. in. Plogshead. 
 
 Muire, /. Salt water. 
 
MARl'YN'S MENU DICTIONARY 
 
 65 
 
 Mulet, m. Mule. Mullet (sea fish). 
 
 Mulligatawney. An E'ast Indian 
 curry soup. 
 
 Mur, e, adj. Ripe, mellow. 
 
 Mure, /. Mulberry. 
 
 Mure de ronce, f. ; Mure sauvage, /'. 
 Blackberry. 
 
 Murene, /. Murry (fish). 
 
 Muret. A (still) red Hermitage 
 wine. 
 
 Muri, e. Ripened (fruits or vege- 
 tables). 
 
 Muscade, or, noix de miuscade, /. 
 Nutmeg. 
 
 Muscadelle, /. Musk pear. 
 
 Muscat, m. A white grape (mus- 
 cadine grape). A sweet wine (red 
 and white) made from muscadine 
 grapes. Also a red sweet Spanish 
 wine. 
 
 Muscat d'aout. A kind of pear. 
 
 " C'alcavella. A white sweet Por- 
 tuguese wine. 
 " de Frontignan. A sweet white 
 
 American wine. 
 " de Rosa. A white Austrian 
 wine. 
 
 Muscheln (German). Mussels. 
 
 Venus muscheln (German). Clams. 
 
 Musigny. A still red Burgundy wine. 
 
 Musique, f. Music. 
 
 Muskatbliithe (German). Mace. 
 
 Muskatnuss (German). Nutmeg. 
 
 Musque, e, adj. Musk, musky. 
 
 Myosotis, m. Forget-me-not. 
 
 Myrtil, m. ; Myrtille, /. Whortle- 
 berry. 
 
 N 
 
 Nackenheimer, 
 Nageoires, /. 
 
 fish). 
 Naiade, /. Naiad (water fairy) 
 
 A white Rhine wine. 
 Fins (lof turtle lor 
 
 Nantais, e, adj. Nantes (style). 
 
 Napolitain, e, adj. Neapolitan 
 (style). 
 
 Nappe, f. Tablecloth. 
 
 Nappe, e, pa. p. Covered (with sauce 
 jelly or jam). 
 
 Narcotique, adj. Narcotic. 
 
 Narghileh, Narguila, m. Nargile (a 
 Turkish pipe ) . 
 
 National, e, adj. National. 
 
 Naturalibus (in) (Latin). Ungar- 
 nished. Plain. 
 
 Nature, f. Nature. 
 
 Naturel-le. Plain. Simple. Natural. 
 Au naturel. In simple style. 
 
 Navarin, m. Brown mutton stew 
 with vegetables. Name of a Greek 
 village. 
 
 Navarrals, e, adj. Navarre (style), 
 
 Navet, m. Turnip. 
 
 Navette, /. Wild turnip. 
 
 Nebbiolo secco. A dry Italian wine. 
 
 Necessaire, adj. Necessary. 
 
 Nectar, m. Nectar. 
 
 Nectarine, adj. Nectarine peach. 
 
 Neerlandais, e, adj. Netherland 
 (style). 
 
 Nefle, /. Medlar. 
 
 Negus, m. A drink composed of white 
 wine, lemon juice, rum, sugar, gin- 
 ger and nutmeg. 
 
 Neige, /. Snow. White of eggs beat- 
 en to snow or a froth. (Oeufs a la 
 neige, snow eggs, etc.). 
 Boules de neige. Snowballs. 
 
 Nelken (German). Cloves. 
 
 N$o-Caledonien, ne, adj. New Cale- 
 donian. 
 
 Neo-Grecque, adj. New Greek 
 (style). 
 
 Neptune, m. Neptune. 
 
 N6rac, Terrines de, /. (See Ter- 
 rines.) 
 
 Neroberger. A white Rhine wine. 
 
 Neroli, m. Orange essence. 
 
 Nesselrode. A Russian nlobleman, 
 diplomat and noted epicure. Dishes 
 containing chestnuts are generally 
 called a la Nesselrode. 
 
 Neszeling. A white Hungarian wine. 
 
 Nettoye, e, pa. p. Cleaned. 
 
66 
 
 MARTYN'S MENU DICTIONARY 
 
 Neuf-ve, adj. New. 
 
 Neufchatel, m. A soft kind of Swiss 
 
 cheese. 
 Neujahrskuchen (German). New 
 
 Year's cake. 
 Neustrien-ne, adj. Neustrian (style). 
 Ngrara. A red Austrian wine 
 
 (Italian Tyrol district). 
 Nigois, e, adj. Nice (style). 
 Nid, m. Nest. 
 Nids de salangane, or, nids de petites 
 
 hirondelles, or, nids d'hirondelles de 
 
 Chine. Edible birdsnests (Chinese 
 
 swallows) used for a noted Chinese 
 
 soup. 
 Nieren (German)^ Kidneys. 
 Nierenfett (German). Suet. 
 Niersteiner, m. A white Rhine wine. 
 Nippozzono. A white dry wine from 
 
 Tuscany (Italy). 
 Nitre, m. Nitre, salpeter. 
 Nivernais, e, adj. Nevers (style), 
 
 Nivernois. 
 Nivernoise. Old French spelling of 
 
 Nivernais. 
 Niverolle, /. Snow-bird. 
 Nivette, /. A kind of peach. 
 Noce, f. Wedding feast. 
 Nocken, Nockerl (German) . A kind 
 
 of dumpling. 
 Noel, m. Christmas. 
 Noir, e, adj. Black. 
 Noisette, f. Hazel nut. Also name 
 
 of small pieces of meat without 
 
 bones or fat. 
 Noix, f. Walnut. Round top (of 
 
 beef). 
 
 Noix de Bresil. Brazil nuts. 
 
 Noix de coco, /. Cocoanut. 
 
 Noix de muscade, /. Nutmeg. 
 Noix de veau, f. Kernel or nut of 
 
 veal. 
 Noley. A still red Burgundy wine. 
 Nonettes, f. Small anis-flavored 
 
 cakes. 
 Non mousseux, adj. Not sparkling 
 
 (of champagne). The old fashioned 
 
 style of chamipagne. 
 Nonnat, m. A small fish, similar to 
 
 white-bait. 
 
 Nonpareil-le, adj. Nonpareil, un- 
 equalled. 
 
 Nonpareilles, m. A French candy. 
 
 Noques. A .kind of small dumplings 
 (fix)m the Italian Gnochi). 
 
 Nord, m. North. 
 Du nord. Northern. 
 
 Nord-est, m. Northeast. 
 
 Nord-ouest, m. Northwest. 
 
 Norheimer. A white Rhine wine. 
 
 Normand-e, adj. Norman (style). 
 
 Normandie, /. Normandy (a pro- 
 vince of France). 
 
 Noueux-euse, adj. Knotty. 
 
 Nougat, m. Almond candy. Almond 
 cake. 
 
 Nouilles, f. Noodles. 
 
 Nourricier-Sre, adj. Nourishing. 
 
 Nourrir. To nourish. Used in 
 culinary language to indicate that, 
 by adding butter, oil or rich stock 
 the other ingredients are nour- 
 ished. 
 
 Nourriture, /. Food, nourishment. 
 
 Noussa. A red dry fruity Greek 
 
 • wine. 
 
 Nouveau-elle, adj. New. 
 
 Nouveaut§, f. Novelty. 
 
 Noyau, m. Kernel. Stone. A 
 liqueur flavored with peach or nec- 
 tarine kernels (full title, "eau de 
 noyau"). 
 
 Noyer, m. Walnut tree. 
 
 Nu, e, adj. Naked. 
 
 Nuage, m. Cloud. 
 
 Nubien-ne, adj. Nubian (style). 
 
 Nudeln (German). Noodles. 
 
 Nuit, /. Night. 
 
 Nuits (Vin de), /. A red Burgundy 
 wine of fine quality (still and spark- 
 ling). 
 
 Nuits St. George. A still red Bur- 
 gundy wine. 
 
 Num6ro, m. Number. 
 
 Numide, adj. Numidian (style). 
 
 Nuptial, e, adj. Wedding (style). 
 
 Nuque, f. Neck (back). 
 
 Nussdorf er. A white Austrian wine. 
 
 Niisse (German) . Nuts. 
 
 Nutritif-ve, adj. Nutritive. 
 
 Nymphe, /. Nymph. 
 
MARTYN'S MENU DICTIONARY 
 
 67 
 
 Oberemmeler. A still German wine 
 
 from the Saar Valley. 
 Oberlander. A red dry Swiss wine. 
 Obst (German). Fruit. 
 Obst-Essig (German). Fruit-vinegar. 
 Obus, m. A small ball. 
 Occident, m<. Occident. West. 
 Occidental, e, adj. Western. 
 Oceanique, adj. Oceanic. Marine. 
 Ochsenschwanz (German). Oxtail. 
 Ochsenzunge (German). Oxtongue. 
 Octobre, m. October (month of). 
 Odelsberger. A white Moselle wine. 
 Odenberger. A sweetish white Hun- 
 garian wine. 
 Odeur, f. Odor. 
 Odorat, m. Smell. 
 Oeil (yeux, plural), m. Eye. 
 Oeil de Perdrix. A sparkling Bur- 
 gundy wine. 
 Oenophore, m. Wine tankard. 
 Oestriche-Auslese. A white Rhine 
 
 wine. 
 Oeuf, m. Egg (in plural, also roe of 
 fish). 
 Blanc d'oeuf. Egg white. 
 Jaune d'oeuf. Egg yolk. 
 Oeufs fl la coque. Boiled eggs, 
 durs. Hard boiled eggs. 
 mollets. Soft boiled eggs, 
 moules. Molded eggs. 
 de Paques. Easter eggs, 
 sur le plat. Shirred eggs, 
 brouilles. Scrambled eggs, etc., 
 etc. 
 Oeuve, e, adj. Hard roed (of fish). 
 Oeuvre, f. Work. 
 Officier, m. Officer. 
 Ogre, m., ogresse, /. Ogre. Glutton. 
 Oie, f. Goose. 
 
 Oie a cravate. Canada goose, cravat 
 goose. 
 " dit Brant. Brant goose. 
 " domestique. Domestic goose. 
 " mgtisse. Mongrel goose. 
 "■ de neige. Snow goose. White- 
 Brant. 
 
 Oie rieuse. White fronted goose. 
 " sauvage, oie des moissons. Wild 
 goose. 
 
 Oignon (Ognon), m. Onion. 
 
 Oignonnet, m. A summer j)ear. 
 
 Oille, /. Olio. Also, Spanish meat 
 soup (see Olla Podrida) . 
 
 Oing, m. Hog's grease. 
 
 Oiseau, m. Bird. 
 
 Oiseau d'Afrique. Guinea fowl, 
 guinea hen, pearl hen, pin- 
 tado. 
 " b^ni. Wren. 
 " de calicut. Ttirkey. 
 " chypre. Fig pecker, beccafico. 
 " k collier. Kingfisher. 
 " des joncs. Reed bunting. 
 " lyre. Lyre bird, lyre pheasant. 
 " de neige. Snow bunting, white 
 
 grouse, ptarmigan. 
 " niais. Pochard, dunb'ird. 
 " de rivi&re. Wild duck, rice bird. 
 " de St. Pierre. Petrel. 
 
 Oiseaux domestiques, de basse-cour. 
 Domestic fowls. 
 
 Oiseaux de passage. Migratory 
 birds. 
 
 Oiseleur, m. Bird catcher. 
 
 Oison, m. Young goose, gosling. 
 
 Ojo de Gallo. A red light aromatic 
 Spanish wine. 
 
 Okroschka (Russian). A Russian 
 national soup. 
 
 Olewig Neuberger. A white Moselle 
 wine. 
 
 Olivatre, adj. Olive-hued. 
 
 Olive, f. Olive. 
 
 Oliven (German) . Olives. 
 Oliven oel. Olive oil. 
 
 Olla Podrida, f. Spanish national 
 dish, prepared with different sorts 
 of meat sausages and chick peas. 
 
 Oloroso, Term applied to sherry 
 from its 14th to 2<>th year. 
 
 Olympien-ne. adj. Olympian (style). 
 
 Ombre, /. Shadow. 
 
 Ombre (omble, umble), ombre-chev- 
 alier, m. Umber, grayling. A 
 sweet water fish of the salmon 
 variety from the lakes of Switzer- 
 land, Russia and Scotland. 
 
68 
 
 MARTYN'S MENU DICTIONARY 
 
 Omelette, /. Omelet. 
 
 Omnibus, m. Under-waiter. 
 
 Opalin, e, adj. Opaline. 
 
 Opera, m. Opera. 
 
 Oporto (Vin de), m. Port wine. 
 
 Opoul. A still red (sweet) wine from 
 the South of France. 
 
 Oppenheimer. A white Rhine wine. 
 
 Or, m. Gold. 
 
 Orange, f. Orange. 
 
 Orange, e, adj. Orange-colored. 
 
 Oranger, w. Orange-tree, 
 
 Eau de fleur d'oranger. Orange 
 flower water. 
 
 Orangeade, /. Orangeade, orange 
 sherbet. 
 
 Orangeat, m. Candied orange peel. 
 
 Ordinaire, adj. Ordinary. 
 
 Ordre, m. Order. 
 
 Oreille, /. Ear. 
 
 Orge, /. Barley. 
 
 Orgeat, m. Originally barley water, 
 but now almond syrup or milk. 
 
 Orient, m. Orient. 
 
 Oriental, e, adj. Oriental. Eastern 
 (style). 
 
 Origan, m. Wild marjoram. 
 
 Original, e, adj. Original. 
 
 Orleans. A city of France. 
 
 Orloff. The name of a Russian family 
 of high standing. Also the name of 
 a magnificent diamond, owned by 
 the Count Alexis OrlofP. A number 
 of dishes and garnitures (principal- 
 ly Russian) are styled a VOrloff. 
 
 Orly (a 1'), Horly. Name given to 
 various dishes. Usually slices of 
 fish or meat dipped in batter and 
 fried. 
 
 Ornement6, e, pa. p. Ornamented. 
 
 Orn^, e, pa. p. Decorate J. 
 
 Orange. /. A kind of golden mush- 
 room. 
 
 Orphee (a 1'). Musical. 
 
 Orsan. A dry French red wine from 
 the Department of Drome. 
 
 Ortie, f. Nettle. 
 
 Ortolan, m. Ortolan, reed bird. 
 
 Orvale, f.f Sage. 
 
 Os, m. Bone. 
 
 Os a moelle. Marrow bone. 
 
 Oseille, /. Sorrel. 
 Osmazome, m. Osmazome. 
 Osselet, m. Small bone. 
 Ostendaise, adj. Ostend (style). 
 Osterberger. A still white wine pro- 
 duced in Alsace-Lorraine. 
 Oublie, f. A thin pastry (wafer). 
 Ouest, m. West. 
 Ouralien, ne, adj. Ural (style). 
 Ours, m. Bear. 
 Outarde, /. Bustard. 
 Ouvre-bolte, m. Can opener. 
 Ovale, adj. Oval, egg shaped. 
 Ove, e, adj. Egg shaped. 
 Oxymel, m. Sour honey. Honey and 
 
 Pacha, m. Pacha. 
 
 Piickchen (German) . Small package. 
 
 Pagode, /. Pagoda. 
 
 Paillasse, /. A grill over hot cinders. 
 
 Paille (vin de). Straw wine (which 
 
 see ) . 
 Pailles, /. Straws. As, Failles au 
 
 fromage, cheese straws. 
 Paillg, e, adj. Straw-colored. 
 Paillet (vin), m. A light red wine. 
 Paillettes, /. Straws. (The word 
 
 Pailles is more commonly used.) 
 Pain, m. Bread. 
 
 " bis. Brown bread. 
 
 " bis-blanc. Household bread. 
 
 " blanc. White bread. 
 
 " choine. White bread. 
 
 " d'epice. A kind of gingerbread. 
 
 " de froment. Wheaten bread. 
 
 " de la premiere fournge. Bread 
 of the first baking. 
 
 " de menage. Home made bread. 
 
 " mollet. Light bread. 
 
 " mousseau. The finest bread. 
 
 " noir. Black bread. 
 
MARTYN'S MENU DICTIONARY 
 
 69 
 
 Pain rassis. Stale bread. 
 *' rOti. Toast. 
 " de seigle. Rye ibread. 
 " tendre. New bread. 
 
 Pain de veau. Veal loaf. 
 
 Pajerete. A gold colored sweet Span- 
 ish wine. 
 
 Palais, m. Palate (of mouth), as 
 Palais de hoeuf, ox-palate. Taste. 
 Palace. 
 
 Palatin, e, adj. Pertaining to the 
 palate. 
 
 Palermitain, e, adj. Palermo (style). 
 
 Paleron, m. Shoulder bone (of cer- 
 tain animals). 
 
 Palma. Term applied to sherry, mean- 
 ing "fine and dry." 
 
 Palomet, w. A species of mushroomt. 
 
 Palus. A red Bordeaux wine. 
 
 Pamplemousse, /. Grape fruit. Shad- 
 dock. 
 
 Panache, m. Plume. 
 
 Panache, e, adj. Streaked. Mixed 
 with two or more kinds of vege- 
 tables, fruits and creams. Of varie- 
 gated colors. 
 
 Panade, /. Bread soaked in milk and 
 water and used in the preparation 
 of forcemeat and stuffing. Bread 
 soup. 
 
 Panais, m. Parsnip. 
 
 Pancalier, m. A kind of spring cab- 
 bage. Savoy cabbage. 
 
 Pandore, /. Pandora. Also, a kind 
 of bivalve molluscs. 
 
 Pane, e, pa. p. Breaded. Dipped or 
 rolled in bread crumbs. 
 
 Panee, f. Tea toast. Toast wafer. 
 
 Panier, m. Basket. 
 
 Panne, f. Leaf lard. 
 
 Pannequet, f. Pancake. 
 
 Pause caillette, /. Scotch haggis. 
 
 Pantagruelique, adj. Gormand style. 
 
 Panure, /. Grated crumbs, raspings. 
 
 Panurette, f. A preparation of grated 
 rusks. 
 
 Paon, m. Peacock. 
 Paonne, /. Peahen. 
 
 Paone, e, adj. Peacock like. 
 
 Paonneau, m. Peachick. 
 
 Papaye, /. Papay (a South American 
 fruit). 
 
 Papier, m. Paper. 
 
 Papier dentile. Lace paper. 
 
 Papillon, in. Butterfly. 
 
 Papillotes, /. Paper casings for sweet- 
 meats, chop frills, etc. Mottoes. 
 
 Paprika. Hungarian red pepper. 
 
 Paque, /. Passover. 
 
 Paque or Paques, m. Easter. 
 
 Dimanche de Paques. Easter Sun- 
 day. 
 Paques fleuries. Palm Sunday. 
 
 Paradis, m. Paradise. 
 
 Parfait, e, adj. Perfect. 
 
 Parfait, m. A kind of light ice cream. 
 As Parfait au cafe, Parfait praline, 
 etc. 
 
 Parfait, e, adj. Perfect, 
 
 Parfait-amour. A French liqueur 
 from grated cedrat skins, 
 
 Parfume, e, adj. Scented. Flavored. 
 
 Pariade, /. Pair (of partridges). 
 
 Pariser (Oerman). Parisian. 
 
 Parisien, ne, adj. Paris (style). 
 Parisian. 
 
 Parmentier. Name of a French noble- 
 man (Baron Augustin Parmentier) 
 who introduced the potato into 
 France in 1785. He also invented 
 twenty different styles of cooking 
 potatoes. 
 
 Parmesan, m. Parmesan cheese (Ital- 
 ian). 
 
 Parmesan, e, adj. ; de Parme. Par- 
 mesan (style). 
 
 Parnasse, m. Parnassus, 
 
 Part, /, Portion. 
 
 Parures, /. pi. Parings, trimmings. 
 
 Passe, e, pa. p. Strained. 
 
 Passe-vin, m. Wine strainer. 
 
 Passoire, /. Collander, Strainer. 
 
 Passum. A sweet topaz colored Turk- 
 ish wine. 
 
 Past&que, /. Watermelon. 
 
 Pasteten (Oerman). Patties. Meat 
 and game pies. 
 Pastetchen. Small patties. 
 
 Pastille, f. Pastil, lozenge. 
 
 Pastillage. f. Gum paste (for orna/ 
 mental confectionery, etc.). 
 
70 
 
 MARTYN'S MENU DICTIONARY 
 
 Pastinake (German). Parsnips. 
 Pastourelle, f. A kind of pear. 
 Patagon, ne, adj. Patagonian (style). 
 Patate, f. Potato, 
 pate, /. Batter. Dough. Paste. 
 
 (pate (Vancliois, f, anchovy paste; 
 
 pate d' Italic, f., Italian paste, etc.). 
 
 Pate brisee. Short paste. 
 
 Pate feuilletee (or, feuilletage). 
 Puff paste. 
 
 Pate molle. Sponge (to make 
 bread ) . 
 Pfitg, m.. Pie (of meat). Pastry. 
 Patty. 
 
 " 'bouillant. A minced fowl patty. 
 
 " de foie gras. A well known deli- 
 cacy prepared from the livers 
 of fat geese. 
 
 " de noel. Mince pie. 
 
 *' de Perigord. A pie made with 
 fat goose livers and truffles, 
 patisserie, f. Pastry. A pastry- 
 cook's business. 
 Patissier, m. Pastrycook. 
 Patissiere, adj. Pastry. As, crSme 
 
 patissiere a la vanille, pastry cream 
 
 with vanilla. 
 Patisson, m. A kind of squash. Also 
 
 used, but incorrectly, for Girasole 
 
 or Jerusalem artichoke. 
 Patna Riz. Patna rice (the best 
 
 Indian quality). 
 Patras. A rich red Greek wine. Also 
 
 a white Greek wine (resembling 
 
 Rhine wine). 
 Pattes d'ours, /. Bears' paws. 
 Patron, ne, m. and /. Patron. 
 Pauillac. A town and shipping point 
 
 near Bordeaux. A district famous 
 
 for its wines. A red Bordeaux 
 
 wine. 
 Paupiettes (Poupiettes), f. (Meat) 
 
 rolls. Slices of meat rolled with 
 
 forcemeat. 
 Pavot, m. Poppy. The leaves of this 
 
 plant are sometimes used instead of 
 
 spinach. 
 
 Pavot coq, Pavot coquelicot. Cbrn 
 poppy, common red poppy. 
 Pays, m. Ck)untry (in the sense of 
 
 nation). 
 
 Paysan, ne, adj. Peasant, country 
 (style). 
 
 Peau, f. Skin. Peel. Scum, froth. 
 
 PeC; adj. New salted (of herrings). 
 
 Pecari, m. Peccary. 
 
 P§che, /. Peach. 
 
 Avant-peche. Early Anne peach. 
 Noyau de pgche. Peach stone. 
 P6che de serre, /. Hot house peach. 
 
 Pecheur, euse. Fisherman, fisher- 
 woman. 
 
 Pegase, m. Pegasus. 
 
 Pele-mele, adj. Confusedly. 
 
 Pelerin, m. Pilgrim. 
 
 Pelican, m. Pelican. 
 
 Pens6e, /. Pansy. 
 
 Pension, f. Board and lodging. 
 Boarding house. 
 Pension bourgeoise. Family board- 
 ing house. 
 
 Pennsylvannien, ne, adj. Pennsylvania 
 (style). 
 
 PentecSte, /. Pentecost (Whitsun- 
 tide ) . Also a Jewish festival. 
 
 Pentelique, adj. Attic (style). 
 
 P6pin, m. Grape stone. 
 
 Perche, /. Perch. 
 
 Perchtelsdorfer. A white Austrian 
 wine. 
 
 Perdigon, m. A kind of plum. 
 
 Perdreau, m. Young partridge. 
 
 Perdrix, /. Partridge. 
 
 " grise. Common or gray part- 
 ridge. 
 " rouge. Red legged partridge. 
 " de neige. Ptarmigan. White 
 grouse. 
 
 P&re, m. Father. 
 
 Perigord. The former name of the de- 
 partment of France now known as 
 the Dordogne. Noted for its 
 truffles, 
 a la Perigord. With truffles. 
 
 P^rigueux. A French tovm noted for 
 its truffles and fine fowls, 
 a la P6rigueux. Perigueux style. 
 With truffles. 
 
 Perle, f. pearl. 
 
 Perl6, e, adj. Pearled, in pearl shape. 
 
 Perlgraupen (German). Pearl barley. 
 
 Perlhuhn (German). Guinea fowl. 
 
MARTYN'S MENU DICTIONARY 
 
 71 
 
 Persan, e, adj. Persian (style). 
 
 Perseej to. Perseus. 
 
 Persicot, to. A French peach liqueur. 
 
 Persil, TO. Parsley. 
 
 Persillade, /. Parsley seasoning. 
 
 Parsley sauce. 
 Persille, e, adj. Sprinkled with 
 
 parsley. 
 Peruvien, ne, adj. Peru (style). 
 
 Peruvian. 
 Pessac. A district fam'ous for its 
 
 wines (Bordeaux) — ^as Chateau 
 
 Haut Brion, etc. 
 Pet-de-nonne, m. Ancient name for 
 
 Queen Fritters. 
 Petersilie (German). Parsley. 
 Petit, e, adj. Small. 
 Petit lait, to. Whey (the thin part 
 
 of milk). 
 Petit pain, TO. Roll (bread). 
 Petit sale. Bacon. Lean salt pork. 
 
 Petit sale a Tanglaise. English 
 bacon. 
 Petits-fours, to. pi. Small cakes. 
 Petits pains ^ la pur6e. Very small 
 
 rolls scooped out and stuffed with 
 
 various kinds of savory purees. 
 Petits pois verts. Green peas. 
 Potencies. Scallops. 
 P^tri, e, pa. p. Kneaded. 
 Petrin, to. Kneading trough. 
 Petsai. Chinese cabbage. 
 Pfanne (German). Pan. 
 Pfannkuchen (German). Pancakes. 
 Pfau (German). Peacock. 
 Pfeffer (German). Pepper. Also 
 
 ragout (put after word as Hasen- 
 
 pfeffer, ragout of hare). 
 Pfeffer-Gtirken (German). Gherkins. 
 Pfefferkraut (German). Peppergrass. 
 Pfeilwurz (German). Arrowroot. 
 Pfirsich (German). Peach. 
 Pfirsich-Bowle ( German ) . Peach- 
 bowl (cup). 
 Ph6nix, TO. Phoenix. 
 Phosphate, e, adj. With phosphate. 
 Piantadella. A red Austrian wine. 
 Pic, TO. Woodpecker. 
 Picalilli, m. Picallili, mixed pickles. 
 Picardin. A still red (dry) wine from 
 
 the south of France. 
 
 Piccolit. A sweet Italian wine (red 
 
 and white). 
 Pichet, TO. Drinking cup. 
 Picholine, /. A small olive. 
 Pickelsteiner Fleisch (German). A 
 stew prepared with various kinds 
 of meat and vegetables. 
 Picolit. A thick sweet Austrian 
 
 "straw wine." 
 Pie, /. Magpie. 
 Piece, /. Piece. Portion. 
 
 Piece de resistance. The principal 
 joint of a dinner. The main ex- 
 hibit. 
 Pi&ees montees. Mounted pieces. 
 Set pieces. Centre pieces. 
 Pied, TO.. Foot. 
 Piedestal, to. Pedestal. 
 Piemontais, e, adj. Piedmont (style), 
 Pierre, /. Stone. (to.) Peter. 
 Piesporter. A white Moselle wine. 
 Pigeon, TO. Pigeon. 
 
 " biset. Wood pigeon. 
 " de rocher. Rock pigeon. 
 " grosse gourge. Pouter pigeon, 
 " engraisse. Cornfed pigeon. 
 " massart. Wood pigeon. 
 " pattu. Bantam pigeon. 
 " ramier. Wild pigeon. 
 " vierge. Squab. 
 Pigeonneau, to. Squab. 
 Pilau (pilaf), to. Pillau, a Turkish 
 dish of rice and onions. Also an 
 East Indian dish of meat and rice. 
 Pil§, e, pa. p. Pounded. Bruised. 
 Pilet, m. Pintail duck. 
 Pilon, TO. Pestle. Drumstick (of 
 
 poultry ) . 
 Pilsen (German) . Name of town in 
 Bohemia where PilSner beer was 
 originated. 
 Piment (German) . Allspice. 
 Piments, to. Peppers. 
 
 Piment de la Jamaique. Jamaica 
 pepper, allspice. 
 Pimentade, /. Pimento sauce. 
 Pimprennelle, f. Salad-Burnet 
 
 (herb). 
 Pincer. To pinch. (Pincer la pate, 
 
 to ornament or decorate pastry.) 
 Pineau, to. A black grape. 
 
MARTYW8 MENU DICTIONARY 
 
 Pineau (blanc, gris, noir). A native 
 
 American wine (the two first white 
 
 and the third red). 
 Pinee, /. Salt cod. 
 Pingouin (Pinguin), m. Penguin 
 
 (bird of Arctic regions). 
 Pinole. A kind of wheat-corn roasted. 
 Pinson de neige, m. Snow bird. 
 Pintade, f. Guinea fowl. Pintado. 
 
 Pearl hen. 
 Pintadeau, m. Guinea chick. 
 Plot, w. Wine (in jest). 
 Piquant, e, adj. Piquant, spicy. 
 Piqu^, e, pa. p. Darded. 
 Pique-assiette. m. A "deadhead" 
 
 diner, a "sponger." 
 Piquette, f. Wine made from the 
 
 pressed grapes by adding water and 
 
 sugar. Also wine made from dried 
 
 raisins. 
 Pisan, e, adj. Pisa (style). 
 Piscovore, adj. Piscovorous, feeding 
 
 on fish. 
 Pissenlit, m. Dandelion. 
 Pistache, /. Pistachio (nut). 
 Pithiviers. City of France famous for 
 
 its pastry (especially lark and 
 
 almond pies). 
 Pitoy. A red Burgundy wine. 
 Plaisir, w. Pleasure. 
 Planche, e, pa. p. Planked. 
 Plante, /. Plant. 
 Plaque k r6tir, f. Roasting pan. 
 Plat, e, adj. Flat, level. 
 Plat, m. Dish. As, plat d tarte, pie 
 
 dish. 
 
 Plat en argent. Silver platter. 
 
 Plats chauds. Hot dishes. 
 
 Plats froids. Cold dishes. 
 Plat, e, adj. Flat, level. 
 Plateau, m. Tray (butler's). 
 Plebeien, ne, adj. Plebeian, common. 
 Pleine-terre (en). Out doors. 
 Plie, Plie franche, /. Plaice. 
 Plie, e, adj. Folded. 
 Ploeschowitz. A white Moravian wine. 
 Plombiere. Ice cream with whipped 
 
 cream (made with various flavors). 
 Pluche, f. A garniture of chevril 
 
 leaves for soups. Plush. A cele- 
 
 brated French writer of the 17th 
 
 century. 
 Plum brandy. A liqueur from prune^B. 
 Plume, f. Feather. Pen. 
 Plume, e, pa. p. Plucked. 
 Pluvier. m. Plover. 
 
 Pluvier dor6e. Golden plover. 
 
 Pluvier &. pattes jaunes. Yellow leg 
 plover. 
 Poche, /. Pastry bag. Pockejt. 
 Poch4, e, adj. Poached. 
 Pogle, f. Pan. As, poele a omelette, 
 
 omelette pan. 
 Poeler. A mode of braising meat. 
 Poelon, m. Small skillet. 
 Poelonnee, /. Skilletful. 
 Poggiosecco. A red sweet wine from 
 
 Tuscany (Italy). 
 Poignee, /. Handful. 
 Point, w. Point. 
 
 a point. Cooked to a turn. 
 Pointe, f. Point. Tip (of vegetables, 
 
 as pointes d'asperges, etc.). 
 Pointu, e, adj. Pointed. 
 Poire, f. Pear. 
 
 " d'angoisse. Choke pear. 
 
 " d'hiver. Winter pear. 
 
 " molle. Soft x>ear. 
 Poireau, w. Leek. 
 Poiree, f. Beet. 
 Pols, m. Peas. 
 
 " des champs. Field peas. 
 
 " gris. Gray peas. 
 
 " hatifs. Early peas. 
 
 " nouveaux, petits pois. Green 
 peas. 
 
 " ram^s. Pole beans. 
 Poisson, m. Fish. 
 
 Poissonigre, f. Fish kettle, fish pan. 
 Poissonnaille, f. Panfish (small fry). 
 Poitriue, f. Breast. 
 Poivrade, f. Pepper sauce. 
 Poivre, m. Pepper. 
 
 Poivre de Cayenne, poivre rouge. 
 Cayenne pepper, red pepper. 
 Poivre, e, pa. p. Peppered, with 
 
 pepper. 
 Poivri&re, f. Pepper-box. 
 Pokelfleisch {German). Pickled or 
 
 corned meat. 
 
MARTYN'S MENU DICTIONARY 
 
 73 
 
 Polenta (Italian). An Italian dish 
 
 of cornmeal. 
 Pollau. A white Moravian wine. 
 Polio eon Arroz. A Spanisli dish of 
 
 chicken and rice. 
 Polio con Formaggio. An Italian 
 
 dish of stewed chicken with Par- 
 mesan cheese. 
 Polonais, e, adj. Polish. 
 Polony. A dry sausage of partly 
 
 cooked meat (a corruption of 
 
 bologna sausage ) . 
 Polpetti (Italian). See Poulpeton. 
 Pomeranzen-Bowle (Geriman). Orange 
 
 cup. 
 Pomerol. A red Bordeaux wine. 
 Pomino. A dry red wine from Tus- 
 cany (Italy). 
 Pommard. A still red Burgundy 
 
 wine. 
 Pom me, /. Apple. 
 
 '" d'Api. A smell rosy apple 
 named after the Roman 
 Appius. 
 " d'amourr. Love apple. To- 
 mato. 
 " d'Armenie. Apricot. 
 " d'or. Tomiato, 
 " musquee. Musk apple. 
 " sauvage. Crabapple, 
 Pomme de terre. Potato. 
 Pomme, m. Cider. 
 Pomm6, e, pa. p. Shaped round like 
 
 an apple. 
 Pommette, e, adj. Decorated with 
 
 small balls. 
 Pompadour, f. Mistress of Louis XV., 
 
 noted for luxurious living. 
 Ponche, m. Punch. 
 Poncire, m. A large thick rinded 
 
 lemon. Lime. 
 Pontac. A dry fruity wine made in 
 
 British South Africa. 
 Pont I'eveque. A French cheese of 
 
 delicate flavor. 
 Pontail, m. A species of sea duck. 
 Pontet Ganet. See Chateau. 
 Pore, m. Pork. 
 
 Peau de jwrc. Crackling. 
 
 Pore sale. Salted pork. 
 
 Porcelaine, f. Porcelain. 
 Porreau, m. Leek. 
 Port de salut. A fine French cheese. 
 Porte d'assiette, m. Plate stand, 
 plate mat. 
 
 " couteau. Knife rest. 
 
 *' fourchette. Fork rest. 
 
 " fromage. Cheese dish. 
 
 " huilier. Cruet stand. 
 
 " menu. Bill of fare holder. 
 Portion, f. Portion. 
 Porto. See Oporto. 
 Portugais, e, arf/. Portuguese (style). 
 Portulak (German). Purslain. 
 Posset, m. Posset (milk curdled wit2i 
 
 beer ) . 
 Pot, m. Pot. 
 
 Pot a la creme. Cup custard. 
 Pot poivr6, m. Pepper pot. 
 Potage, m. Soup. 
 Potager, m. Soup pot. Cooking 
 
 stove. Kitchen garden. 
 Potagiste, m. Saup cook. 
 Pot-au-feu, m. A famous French 
 
 home soup. ISIeat broth. 
 Potee, /. Potful. 
 Potiron, m. Pumpkin. 
 Poucettes, f. Pinmoney pickles. 
 Pouchong, m. A kind of black tea. 
 Pouding, m. Pudding. (Poudin au 
 
 pain, bread pudding, etc.) 
 Poudre, /. Powder. (Levure de 
 
 poudre, baking powder.) 
 Poudre, e, adj. Powdered. 
 Poularde, f. Fat pullet (fattened 
 
 female chicken 7 to 8 months old 
 
 that has not started to lay eggs). 
 Poule, f. Old chicken. Hen. 
 
 " au-pot. Fowl boiled in the stock 
 pot. 
 
 " de Barbaric, d'Afrique, de Numi- 
 die. Guinea fowl, guinea hen, 
 pintado. 
 
 " de bois, sauvage. Hazel hen. 
 
 " de bruy^re, de Limoges. Wood 
 grouse. 
 
 '' d'eau. Moor hen, water hen. 
 
 " de neige. White grouse. Ptar- 
 migan. 
 
 " de prairie, f. Grouse, prairie 
 hen. 
 
74 
 
 MARTYN'S MENU DICTIONARY 
 
 Poulet, m. Pullet. Young (cock) 
 
 chicken. {Poulet a griller, broiler; 
 
 Poulet a rotir, roasting chicken, 
 
 etc. ,) 
 Poulet d'Inde. Young turkey. 
 
 " de grain. Spring chicken. 
 
 " Reine. Name given to fine 
 specimens of young chickens. 
 Poulette, /. A young hen. 
 
 a la poulette. Egg dressing. With 
 a sauce made of butter, flour, 
 stock and egg yolks. 
 Pouliot, m. Pennyroyal. 
 Poupart, m. A kind of crab. 
 Poupelin, w. A cheese cake. 
 Poupetan. A pie made of either fish 
 
 or meat. 
 Pourboire, m. Tip. 
 Pourceau, m. Pig. 
 Pourpier, m. Purslane (purslain). 
 Ponrri, e, adj. Decayed. 
 Pousse cafe. Pousse caf6 (a "mixed 
 
 drink"). 
 Poussin, m. Pullet. Squab or hot 
 
 ■house chicken. 
 Poutarge, Poutargue, /. Botargo, 
 
 pickled spawn of fish. 
 Pouter, m. Pouter (a large breasted) 
 
 pigeon. 
 Praline, e, adj. When anything is 
 
 mixed with browned almonds (as, 
 
 clioux pralines, cream cakes with 
 
 burnt almonds). 
 Pralines, /. Burnt almonds (browned 
 
 in sugar). 
 Prannuan-Malvasia. A sweet topaz 
 
 colored Turkish wine. 
 Pr6, w. Meadow. 
 Preignac. A white Bordeaux wine. 
 Preisselbeer {German). Cranberry. 
 Preisselbeeren {German). Cran- 
 berries. 
 Prepare, e, pa. p. Salted, corned. 
 Pi-^-sale, w. Mutton raised on the 
 
 salt marshes of France. 
 President, m. President. 
 Presse, /. Squeezer, pressing machine. 
 
 As, presse citron, lemon squeezer. 
 Presse, e. Pressed. Hurried. 
 Pressis, m. Juice squeezed out. 
 Presskopf {German). Headcheese. 
 
 Pret, e, adj. Ready. {Le diner est 
 
 pret, dinner is ready.) 
 Prillken {German). Cakes. 
 Primeur, f. Early season. Early 
 
 fruit, early vegetables. Newness 
 
 (of wine). 
 Prince, m.. Prince. 
 Princesse, /. Princess. 
 Princier, ere, adj. Princely. 
 Printanier, 6re, adj. ; k la printani&re. 
 
 Springlike. With young spring 
 
 vegetables. 
 Printemps, m. Spring. 
 Prinz {German). Prince. 
 Prix, m. Price. 
 
 a moitie prix. At half price. 
 
 il prix fixe. At one price. 
 Prodigieux, euse, adj. Large. Pro- 
 lific. 
 Professeur, m. Professor. 
 Profiteroles, m. A kind of light cake 
 
 filled with cream. Also served as 
 
 garnish to clear soup (then filled 
 
 with puree of chicken, etc.). 
 Prophete, m. Prophet. 
 Proprietaire, m. Proprietor. 
 Prosecco. An Italian wine (red and 
 
 white). Also a reddish yellow 
 
 .straw wine. 
 Provencal, e, adj. Provence (style). 
 
 Generally implies that garlic or 
 
 onion and olive oil have been used 
 
 in preparation. 
 Provence, f. Provence. 
 Provisions, Provisions de bouche, f. 
 
 Provisions, victuals. 
 Prune, /. Plum. 
 
 " de monsieur. Orleans plum. 
 
 " de reine claude. Greengage 
 plum. 
 
 " de damas. Damson plum. 
 
 " seche. Prune. 
 Pruneau, m. Dried plum. 
 Prunelle, /. Sloe. Wild plum. Pru- 
 
 nelle (liqueur from wild plums). 
 
 Jus de prunelle. Harsh wine. 
 Prusse, /. Prussia. 
 Prussien, ne, adj. Prussian (style). 
 Ptisane, f. Ptisan (a decoction of 
 
 barley). 
 
MARTYN'8 MENU DICTIONARY 
 
 75 
 
 Puchero (Spanish). Spanish na- 
 tional dish, (See Olla Podrida.) 
 
 Puits d'amour. French pastry made 
 of puff paste. 
 
 Puligny. A still red Burgundy wine. 
 
 Pulpe, /. Pulp. 
 
 Pulverisirt (German). Pulverized. 
 
 Punch, m. Punch. (Punch a^u rhum, 
 rum punch, etc.) 
 
 Pur, e, adj. Pure. 
 
 Pur6e, /. Thick soup. Also mashed 
 vegetables, as puree de pommes de 
 terre, mashed potatoes. 
 
 Purifi?, e, adj. Purified. 
 
 Puter (German). Turkey. 
 
 Puterhenne (German). Hen-turkey. 
 
 Pyramide, /. Pyramid. 
 
 Pyreneen, ne, adj. Pyrenees (style). 
 
 Queux, ni. Name of a cook during 
 
 the middle age. (Maitre queux, 
 
 chief or master cook.) 
 Quiche, f.f A kind of custard pie 
 
 without sugar (eaten hot). 
 Quignon, m. A double portion of 
 
 bread. 
 Quillet, m. A small almond cake. 
 Quinquina, m. Quinquina (a wine 
 
 from Peruvian bark). 
 Quinte, adj. Fifth. 
 Quitte (German). Quince. 
 Quoorma. A very mild Indian curry 
 
 preparation, 
 Quotidien, ne, adj. Daily, As, Pain 
 
 qiiotidien, daily bread. 
 
 Quab, A Russian river fish. 
 Quadrille, e, pa. p. Checkered. (Thin 
 
 strips of paste laid across tarts, so 
 
 as to form a sort of net.) 
 Quality. /. Quality. 
 Quark (German). A German cheese, 
 
 similar to curd cheese. The French 
 
 "fromage mou," 
 Quarte, /, Quart. 
 Quartier, m. Quarter. A fourth part. 
 
 (Quartier d'agneau, a quarter of 
 
 lamb. ) ^ 
 
 Quartier de devant. Forequarter. 
 
 Quartier de derri&re. Hindquarter. 
 Quasi, m. Edgebone or aitchbone. As 
 
 quasi de veau, a piece of veal cut 
 
 from the end of the loin. 
 Quass (quas. quaas). A Russian 
 
 beer made of rye or rye bread (also 
 
 of apples and pears). 
 Quenelles, f. pi. A kind of paste 
 
 dumpling (from the Suabian Jcnop- 
 
 fle). Also meat balls. 
 Queue, f. Tail (Queue de loeuf, 
 
 Queues d^ecrevisses. Ox-tail, cray- 
 fish tails, etc.) 
 
 Rabiole, Rabioule, /. From the Ital- 
 ian Ravioli. A sort of paste stuffed 
 with a forcemeat prepared with 
 various ingredients, as spinach, 
 cheese, calf's brain, etc. 
 
 Rable, m. Back, (Used only to 
 designate the back of the rabbit or 
 hare, as Rahle de lievre.) 
 
 Rable, e; Rablu, e, adj. Thick 
 backed. 
 
 Racahout, m. Racachou. An Arabian 
 preparation of roasted acorns 
 (powdered with sugar and aro- 
 matics ) . A mixture of potato 
 flour, tapioca and cocoa flour, 
 flavored with vanilla (prepared 
 with milk as a drink for invalids 
 and convalescents) . 
 
 Racines, /. Roots. Vegetables (as 
 carrots, turnips, onions, etc.), 
 served as a garnish. 
 
 Rack, m. Arrack (cordial). 
 
 Radis, m. Radish. 
 
 Radkersburger. A sweet white Aus- 
 trian wine. 
 
 Rafl[inade, f. Best quality of refined 
 sugar. 
 
 Raflin6, e, adj. Purified. 
 
76 
 
 MARTYN'8 MENU DICTIONARY 
 
 Rafraichi, e, pa, p. Refreshed, 
 
 cooled. 
 Rafraichissant, e, adj. Refreshing. 
 Rafraichissement, m. Refreshment. 
 Ragoilt, m. Stew (spiced). 
 Ragotitant, e, adj. Spicy, tasty. 
 Rahm (German). Cream. 
 Raie, /. Skate. Ray fish. 
 Raifort, m. Horseradish. 
 Raiponce, /. Rampiou. 
 Raisin, m. Grape. 
 
 des bois. Bilberry, black 
 whortleberry. 
 '* de Corinthe. Currant. 
 " de Mars. Common currant. 
 " sec. Raisin. 
 Raisine, m. Grape jelly. 
 Rakia. A Hungarian liqueur from 
 
 perfumed grapes. 
 Rale, m. Railbird. Sora. 
 Rambour, m. A large early sour apple 
 
 ( for baking ) . 
 Ramequin, m. Ramekin (.a kind of 
 
 cheese tartlet). 
 Ramereau, m. Young ring-dove, young 
 
 wood-pigeon. 
 Ramier, m. "Wild pigeon. 
 Ranee, adj. Rancid. 
 Rancio. A Madeira wine from the 
 
 Rancio grape. 
 Ranhofer. A noted chef (author of 
 
 The Epicurean ) . 
 Rape, f. Grater. 
 Rap6, e, pa. p. Scraped. Shaved, 
 
 grated, rasped. 
 Rappoltsweiler. A still white wine 
 
 produced in Alsace-Lorraine. 
 Rapure, /. Gratings. 
 Rat, e, m. and /. Rat. 
 Rasade, /. Glassful. 
 Ra&sis, e, adj. Stale. As pain rassis, 
 
 yesterday's bread. 
 Rata, m. A slang name for stew. 
 Ratafia, m. A liqueur flavored with 
 
 different sorts of fruit. 
 Ratatin6, e, adj. Withered. 
 Ratatouille, f. Slang name for hash 
 
 or stew. 
 Ration, f. Ration. 
 Raton, m. A kind of cheese cake. 
 Ratonnet, m. Small skewers of meat 
 
 (generally of mutton). 
 
 Rauchfleisch (German). Smoked 
 
 meat. 
 Rauenthaler. A white Rhine wine. 
 Rauschenbruch. A white Moravian 
 
 wine. 
 Rave, f. Turnip. 
 
 Petite rave. Radish. 
 Ravier, m. Radish plate. Side dish. 
 Ravigote, /. A sharp sauce prepared 
 
 with various herbs (served hot and 
 
 cold). 
 Ravioles. See Rahioles. 
 Raya. A moderate grade of sherry. 
 Raye, e, adj. Striped. 
 Rayon de mjel, m. Honeycomb. 
 Rebhuhn (German). Partridge. 
 
 Grouse. 
 Rebord, m. Border. 
 Reception, /. Reception. 
 R6chaud, m. Chafing dish. 
 Rechauffe. e, adj. Warmed-up 
 
 ( meat ) , recooked, redressed. 
 Rechauffoir, m. Plate warmer. 
 Recherche, e, adj. Exquisite. Dainty. 
 Recolte, /. Harvest, crop. 
 Recoupe, f. Coarse flour, broken 
 
 bread. 
 Recuit, e, pa. p. Cooked again. 
 Redejeuner. To breakfast again, 
 Reduit, e, pa. p. Boiled dovni, re- 
 duced. 
 Refait, e, pa. p. Warmed up again. 
 Refascos. A dark red Austrian wine. 
 Refection. Refection, meal, repast. 
 Rofectoire, m. Dining-room. 
 R6forme (a la). Reform style — 
 
 named .after the famous Reform 
 
 Club of London. 
 Refrigerant, e, adj. Cooling, freez- 
 ing. 
 Refrigerateur, m. Refrigerator. 
 Refroidi, e, adj. Cooled, chilled. 
 Refroidissant, e, adj. Cooling. 
 R^gal, m. Banquet. Feast. 
 Regarni, e, adj. Regarnished. 
 R6gent, e, adj. Regent (style). 
 R^glisse, /. Licorice. 
 R^gorg^, e, adj. Overstocked. 
 Reh (German). Deer. 
 Rehziemer (German). Saddle or 
 
 haunch of venison. 
 
MARTYN'S MENU DICTIONARY 
 
 Reims. A French department famous 
 for its champagnes. 
 
 Reine claude, /. Greengage. 
 
 Reine margot. A thick chicken soup. 
 
 Reinette, /. A kind of apple. 
 
 Reis (German) . Rice. 
 
 Reismehl (German) . Rice flour. 
 
 Releve, m. "Remove" — title of the 
 course of large joints of meat (also 
 sometimes the larger poultry and 
 other birds and occasionally large fish 
 after soup). The word is a relic of 
 bygone days when it was the cus- 
 tom to have the table set with ed- 
 ibles before the guests entered the 
 dining-room. Immediately after the 
 guests were seated and served with 
 the soup, the latter was "removed" 
 and replaced by the joint — either 
 fish, butcher's meat or poultry. As 
 that service is though out of date, 
 the word is now a misnomer. 
 
 Releve, e, pa. p. Removed. Turned 
 up. Seasoned highly. 
 
 Remois, e, adj. Reims (style). 
 
 Remouillage, w. Second stock. 
 
 Remoulade, f. A salad dressing. A 
 cold sauce (made with eggs, mus- 
 tard, vinegar, oil, shallots, parsley, 
 capers, gherkins, etc. ) . 
 
 Rempli. e, pa. p. Filled. 
 
 Remue, e, pa. p. Stirred. 
 
 Renaissance (k la). Renaissance 
 (style). The revival of learning 
 and art in the 16th century. The 
 style of architecture which came 
 into vogue at that time. 
 
 Rendu, e. Rendered, produced. 
 
 Renne, m. Reindeer. 
 
 Renverse, e, pa. p. Tiirned out on a 
 dish. 
 
 Repas, m. Repast. 
 
 Repass^, e, pa. p. Strained repeated- 
 ly. 
 
 Rf'publique, f. Republic. 
 
 Repue, /. (Slancf.) Feeding, meal. 
 
 Requin, m. Shark. 
 
 Restaurant, m. A restaurant. A 
 high class eating house. Originally 
 the name of a broth invented in 
 1557 by a French doctor named 
 Palissy. In 1765 a tavern was 
 
 opened in Paris, under the title of 
 "Restaurant" for the purpose of 
 supplying this broth. 
 
 Restaurateur, m. Restaurateur. Res- 
 taurant keeper. 
 
 Reste, m. Remains of a feast. 
 
 Retrousse, e, adj. Trussed (poultry^ 
 etc.). Turned up. 
 
 Rettig ( German ) . Radish. 
 
 Reveillon, m. A gastronomic fes- 
 tivity which takes place in France 
 on Christmas eve. 
 
 Revenir (faire). To fry or to brown. 
 
 Revention. A still red wine from; the 
 department of Isere (France). 
 
 Rhabarber (German). Rhubarb. 
 
 Rheine, f. Rheine (a coloring mat- 
 ter obtained from the root of the 
 common rhubarb). 
 
 Rheingold. A sparkling German wine. 
 
 Rhin (Vin du), m. Rhine wine. 
 
 Rhombique, adj. Lozenge shape. 
 
 Rhone (Vin du). Rhone wine. 
 
 Rhubarbe, /. Rhubarb, 
 
 Rhum, m. Rum, 
 
 Riblette, See GriUette. 
 
 Richard, m. Millionaire. 
 
 Riche, adj. Rich. 
 
 Richesse, f. Riches, wealth, richness. 
 
 Richelieu, A French cardinal and 
 statesman of the reigns of Louis 
 XIII and XIV, (15S5-3642), Many 
 dishes are named after him, 
 
 Riesling, A white Austrian wine. 
 
 Rillettes, /. A French savory meat 
 preparation used for hors d'oeuvre 
 and savouries, 
 
 Rilly, A French department famous 
 for its champagnes. 
 
 Rimini, A red Italian wine. 
 
 Rince, e, pa. p. Rinsed. 
 
 Rindfleisch (German). Beef. 
 
 Rindfleischtee (German). Beef tea. 
 
 Rindischnitten (German). Beef- 
 
 steak, 
 
 Ripa, A red drv wine from Tuscany 
 (Italy). 
 
 Ripaille, f. High living. Feast. 
 
 Ripop§e, /. A mixed wine sauce. 
 
 Rippchen (German). Chops. Cut- 
 lets. 
 
78 
 
 MARTYN'S MENU DICTIONARY 
 
 Kisl pisi( Italian). A soup of rice 
 
 and green peas. 
 Risot, m. Risotto, an Italian dish of 
 
 rice and cheese. 
 Rissole, e, adj. Browned. 
 Rissoles, /. Rich mixed fish or meat 
 
 rolled in thin pastry and fried. 
 Rissolettes. Same as Rissoles, but 
 
 smaller. 
 Rittersberger. A sweet white Aus- 
 trian wine. 
 Rivesaltes. A still red (sweet and 
 
 dry) wine from the south of France. 
 
 Also one of the best French liqueur 
 
 wines. 
 Riviere, /. River. 
 Riz m. Rice. 
 
 Farine (f) de riz. Rice flour. 
 Robe, f. Skin. Pod. Gown. 
 
 En robes de chambre, /. In dress- 
 ing gown. Of creams served in 
 paper cases ; of potatoes served 
 in their "jackets,^' etc. 
 Robert, f. A brown, spicy mustard 
 
 sauce. (Named after a distinguished 
 
 French chef and restaurateur of the 
 
 last century.) 
 Robine, /. A kind of pear. Also 
 
 known as "Royale" and "Muscat 
 
 d'aoiit." 
 Rocambole, /. A kind of garlic. 
 Rocher, m. Rock. 
 Rocher de Cancale. Place on the west 
 
 coast of France renowned for its 
 
 oysters. 
 Rogen ( Germ an ) . Roes. 
 Roggen (German). Rye. 
 
 Roggenbrod (German). Rye bread. 
 Rognon. m. Kidney. 
 Rognures, /. Remnants. Parings. As, 
 
 Rognures de fevilletage, puff paste 
 
 trimmings. 
 Roh (German). Raw. 
 Roi, m. King. 
 
 Rohrennudeln (German). Macaroni. 
 Rollchen von Schweinefleisch (Ger- 
 man). Pork rolls. 
 Roll mops (German). A rolled up 
 
 pickled herring. 
 Romaine, /. Cos lettuce. 
 Ris, w. Sweetbread. As, Ris de 
 
 veau, veal sweetbread. 
 
 Romaine, adj. Roman (Ponche ro- 
 maine, Roman punch, etc.). 
 
 Romance (Sparkling). A wine pro- 
 duced in the Burgundy district. 
 
 Romanee Conti. A still Burgundy 
 wine (red and white). 
 
 Romankeintjes. A Dutch pastrj' of 
 eggs, sugar and almonds. 
 
 Romanoff. The family name of the 
 Russian Imperial family. 
 
 Romarin, m. Rosemary (an herb). 
 
 Rompre. To break. To work paste 
 or dough three or four times. 
 
 Rondelle, /. Ring (for ranges). Also 
 a vessel for carrying beer.f 
 
 Ronger. To eat, to nibble. 
 
 Roquefort, m. Roquefort cheese. 
 
 Roquemaure. A French rose colored 
 wine (dry). 
 
 Roquette, /. Rocket, a kind of salad 
 herb. 
 
 Rosace, e, adj. Ornamented with 
 roses. 
 
 Rosbif, m. Roast beef. 
 
 Rose, /. Rose. 
 
 Rose, e, adj. Rose-hued. 
 
 Rosen (German) . Roses. 
 
 Rosenkohl (German). Brussels 
 
 sprouts. 
 
 Rosinen (German). Raisins. 
 
 Rosolio (Italian). A liqueur 
 
 flavored with roses, orange flowers 
 and various spices. 
 
 Rossignol, m. Nightingale. 
 
 Rossini. A famous musician and 
 gourmet. (Filet de hoeuf a la 
 Rossini, beef tenderloin with goose 
 liver and truffle sauce). 
 
 Rossolnik. A Russian national soup. 
 
 Rossolis, m. A spirituous liquor. 
 
 Rostbrod (German). Crouton. Toast. 
 
 R6t, m. Roast meat. 
 
 Rot or roti, m. The "roast" or 
 "game" course. Preferably of game, 
 but often including whole roast poul- 
 try, etc., and occasionally roast but- 
 cher's meat. Sometimes, also, fish 
 for Lenten dinners. 
 
 Rota. A red Spanish wine. 
 
 Roth (German). Red. 
 
 Rothenberger. A white Rhine wine. 
 
 Rothwein (German). Claret. 
 
MARTYN'S MENU DICTIONARY 
 
 79 
 
 Roti, e, pa. p. Roasted. 
 RCtie, f. Toast. 
 Rotisseur, w. Roast cook. 
 Rotissoire, f. Roasting pan. 
 Rotweinsauce ( German ) . Glaret 
 
 sauce. 
 Roucoule. A (still) red Hermitage 
 
 wine. 
 Rouelle, /. Round (of beef, etc.). 
 
 Fillet. Round slice. 
 Rouennais, e, adj. Rouen (style). 
 Rouge, adj. Red. 
 
 Au rouge. Red sauce. 
 Rouge de riviere, m. A kind of wild 
 
 duck. 
 Rouge gorge, m. Robin. 
 Rouget, m. Red mullet (a highly 
 
 esteemed fish, called the "woodcock 
 
 of the sea."). 
 Roulade, /'. Meat roll. Rolled meat. 
 Roule, e, pa. p. Rolled. 
 Rouleau, m. Roller. 
 Roumiain, e, adj. Roumanian (style). 
 Roussatre, adj. Auburn-hued. 
 Rousselet, m. Russet pear. 
 Roussi, e, pa. p. Browned (only used 
 
 for flour turned into roux) . 
 Roussili, e, adj. Browned (meat). 
 Roussillon. A still red (di-y and 
 
 sweet) wine from the South of 
 
 France. 
 Roux, m. A preparation of butter 
 
 and flour, used for thickening soups 
 
 and sauces. 
 Rovereto. A red Austrian wine 
 
 (Italian Tyrol district). 
 Royal, m. An egg custard used for 
 
 garnishing clear soups. Also an 
 
 icing {glace royale) made with 
 
 whites of egg and icing sugar and 
 
 used for coating and decorative l^ur- 
 
 poses. 
 Royal, e, adj. Royal (style). 
 Royale. A kind of pear. 
 Royans. A delicately-flavored small 
 
 fish, similar to sardines. 
 Ruban, m. Ribbon. As, en rudans, 
 
 in ribbons. 
 Rubane, e, adj. Decorated with rib- 
 bon. Ribbon-like. 
 Riibchen {German). Turnips, car- 
 rots, etc. 
 
 Ruche, /. Bee-hive. 
 
 Riicken {German) . Saddle. 
 
 Ruedesheimer. A white Rhine wine 
 (sparkling) . 
 
 Riihrer {German). Scrambled eggs. 
 
 Runique, adj. Runic. 
 
 Rumford, Benj. An American states- 
 man and inventor of economical 
 soups. 
 
 Rusivica. A deep red pweet Dalma- 
 tian (Austria) wine. 
 
 Russe, adj. Russian. 
 
 Russische, noun ; Russischer, adj. 
 {German). Russian. 
 
 Russischer Krustenpudding ( Ger- 
 m an ) . Charlotte russe. 
 
 Ruster Ausbruch. A sweet white 
 Hungarian wine. 
 
 Rustique, adj. Rustic. 
 
 Rutabaga, m. Rutabaga, Swedish 
 turnip. 
 
 Ruy. A still red wine from the de- 
 partment of Isfere (France). 
 
 Sabayes. A Spanish white wine. 
 
 Sabayon (Sabaillon), m. A kind of 
 egg punch. Also served as sauce 
 with hot puddings. Also a sweet 
 dish by itself (prepared with wine 
 — either sherry, Malaga or white 
 — sugar and eggs). 
 
 Sable, m'. A kind of pastry. 
 
 Sabot au sang, m. A stew prepared 
 in olden times. 
 
 Sack, A wine used during the mid- 
 dle ages. Originally produced in 
 the Canary Islands. 
 
 Safran {German) . Safron. 
 
 Safran, m. Saffron, 
 
 Saft {German). Juice (of fruit, 
 etc. ) . 
 
 Sago {German). Sago. 
 
 Sagou, m. Sago. 
 
 Sahne ( German ) . Cream. 
 
80 
 
 MARTYN'S MENU DICTIONARY 
 
 Saignaut, e, adj. Underdone. Rare. 
 Saindoux, m. Lard. 
 St. Andre. A red Bordeanx wine. 
 St. Augustin. A fall pear. 
 St. Bris. A white Bordeaux wine. 
 St. Cancian. A white Illyrian (Aus- 
 tria ) wine. 
 St. Chef. A still red wine from the 
 
 Department of Isere (France). 
 St. Christophe. A red still Bordeaux 
 
 wine. 
 St. Ohrj'stol. A still red (sweet) 
 
 wine from the south of France. 
 St. Cloud. A city and castle between 
 
 Paris and Versailles (France). A 
 
 number of dishes are so named 
 ( Ris de veau, St. Cloud, etc ) . 
 St. Drezery. A red (sweet) wine 
 
 from the south of France. 
 St. Elie. A fine pale Green wine. 
 St. Emilion. A red still Bordeaux 
 
 wine. 
 St. Estephe. A red still Bordeaux 
 
 wine. A district from which come 
 
 many well known wines — Chateau 
 
 Montrose, Galon Segur, Rochet, etc. 
 St. Etienne. A red still Bordeaux 
 
 wine. 
 St. Genies. A French rose colored 
 
 wine (sweet). 
 St. Georges. A red sweet wine from 
 
 the south of France. 
 St. Germain, m. A bartlett pear 
 
 Potage St. Germain, a pea soup. 
 St. Gervais. A red Bordeaux wine. 
 
 Also a famous French cream cheese. 
 St. Gilles. A still red dry wine from 
 
 the south of France. 
 St. Hubert. The patron saint of 
 
 hunters. Many game dishes are 
 
 named after him. 
 St. Hippolyte. A red still Bordeaux 
 
 wine. 
 St. Julien. A red still Bordeaux 
 
 wine. A district from which come 
 
 many well known wines — Chateau 
 
 Leoville, Gruaud Larose, Lagrange, 
 
 etc. 
 St. Laurent. A red still Bordeaux 
 
 wine. Another district famous for 
 
 its wines — Chateau Camensac, etc. 
 St. Laurent des Arabes. A dry 
 
 French red Avine from the Depart- 
 ment of Drome. 
 
 St. Loub&s. A red Bordeaux wine. 
 
 St. Macaire. A Sw^iss wine. Also a 
 Bordeaux wine. 
 
 St. Magdalene. A red Austrian wine 
 ( German Tyrol district ) . 
 
 St. Malouin, e, adj. St Malo (style). 
 
 St. Martin de Mazerat. A red still 
 Bordeaux wine. 
 
 St. Per,ay. A white win© (sparkling 
 and still) produced in the south of 
 France. 
 
 St. Prex. A red dry highly spirituous 
 Swiss wine. 
 
 St. Saom. A still red wine from the 
 Department of Is&re (France). 
 
 St. Saphorin. A white dry Swiss 
 wine. 
 
 St. Verand. A still red wine from 
 the Department of Isere (France). 
 
 St. Vivien. A Bordeaux wine. 
 
 Saisir (faire). To seize. To cook 
 meat over a brisk fire to make it re- 
 tain its juices. 
 
 Saki. A Japanese rice liquor. 
 
 Salade, /. Salad. 
 
 Saladier, m. Salad dish. Bowl. 
 
 Salamandre, /. Oven used for brown- 
 ing or gratinating dishes. Also a 
 flat iron instrument, which is made 
 red hot and held over dishes that 
 need browning. 
 
 Salami, m. An Italian sausage. 
 
 Salanga, Salangane, f. Esculent 
 swallow (see nids de salangane) . 
 
 Salarem. A red Portuguese wine. 
 
 Salat (German). Salad. 
 
 Salat-Bohnen (German). Beans used 
 for salad. 
 
 Salces. A still red (sweet) wine from 
 the South of France. 
 
 Sale, e, pa. p. Salt, salted. (Pore 
 sale, salt pork). Corned (Boeuf 
 saM, corned beef.). 
 
 Salicoque, /. Prawn. 
 
 Salmigondis, m. Salmagundi (a kind 
 of old English meat mixture). 
 
 Salmis, m. Salmis, a ragout of 
 (feathered) game previously cooked. 
 Jugged nare. 
 
MARTIN'S MENU DICTIONARY 
 
 81 
 
 Salpeter (German). Saltpeter. 
 Salpicon, m. A mince of poultry or 
 game with ham, tongue and mush- 
 rooms, used for croquettes, bou- 
 
 chees, rissoles, etc. 
 Salsepareille, f. Sarsaparilla. 
 Salsifis, m. Oyster plant. Salsify. 
 Salurner. A red and white Austrian 
 
 wine (German Tyrol district). 
 Salut, m. Salutation. 
 Salvaquin. A red dry highly spirituous 
 
 Swiss wine. 
 Saltz, m. (German). Salted. 
 Salzgurken (German). Cucumbers 
 
 pickled in brine (served with boiled 
 
 or roast meats). 
 Samen (German). Seeds. 
 Samian. A famous wine from the 
 
 Island of Rhodes. 
 Samos, m. A Greek dessert wine. 
 Sandre. Pike perch. Wlall-eyed 
 
 pike. 
 Sandwichs, /. Sandwiches. 
 Sang, m. Blood. 
 
 Sangaree, m. An East Indian punch. 
 Sangler. To pack. To prepare the 
 
 ice mixture for freezing. 
 Sanglier, m. Wild boar. 
 San Michele. A red Austrian wine 
 
 (Italian Tyrol district). 
 Sans. Without. 
 San Sidero. An amber sherry-like 
 
 wine fromi Sicily. 
 Santa Venera. A red soft wine from 
 
 Sicily. 
 Sante, /. Health. 
 Santenay. A still red Burgundy 
 
 wine. 
 Santenot-Volnay. A red Burgundy 
 
 wine. 
 Santos, m. A Brazilian coffee. 
 Sapa, m. Grape jelly. 
 Sapaceau, m. An egg punch. 
 Sapide, adj. Savory. Sapid. 
 Sapote, /. Sapota, Sapodilla (a West 
 
 Indian fruit). 
 Sarazin, See Sarrasin. 
 Sarbotifere (Sorbetifere) , /. A pewter 
 
 freezing pot or freezing pan. 
 Sarcelle, /. Teal duck. 
 
 Sarcelle ailes bleues. Blue-wing teal 
 
 duck. 
 Sarcelle ailes vertes. Green teal 
 duck. 
 
 Sardellen (German). Anchovy. 
 
 Sarder (German). Sardine. 
 
 Sardine, /. Sardine. 
 
 Sargus, m. Porgy. 
 
 Sarrasin, m. Buckwheat. (Gaieties 
 de sarrasin, buckw^heat cakes). 
 
 Sarriette, /. A savory herb. 
 
 Sassafras, m. Sassafras. 
 
 Sassela. A red dry Italian wine. 
 
 Sassenage, m. A kind of cheese (simi- 
 lar to Roquefort). 
 
 Sasse, e, pa. p. Sifted. 
 
 Satine, e, adj. Satin-like. 
 
 Satyre, m. Satyr. 
 
 Sauce, /. Sauce. The two founda- 
 tion sauces are the brown and white 
 sauces, Espagnole and Veloute. The 
 auxiliary sauces are Bechamel and 
 Tomato. 
 
 Sauce (German). Sauce (meat). 
 
 Sauce, e, pa. p. Sauced; covered with 
 sauce. 
 
 Saucier, m. Sauce cook. 
 
 Sauciere, /. Sauce-boat. 
 
 Saucisse, /. Sausage. As, Saucisses 
 de Frankfort, Ftankfort sausages. 
 
 Sauerampfer (German). Sorrel. 
 
 Saucisson, w. A large sausage (some- 
 times smoked and dried). 
 
 Sauerbraten (German). Sour beef. 
 
 Sauerkraut (German). Sourkrout. 
 
 Sauer (German). Sour. 
 
 Sauerlich (German). Sourish. 
 
 Sauge, f. Sage. 
 
 Saumon, m. Salmon. 
 
 Saumoneau, m. Salmlet ; a very small 
 young salmon. 
 
 Saumur (sparkling). A wine produced 
 in the Province of Anjou (closely 
 resembles champagne). 
 
 Saumure, e, pa. p. Pickled. 
 
 Saupiquet, m. Spiced vinegar sauce. 
 
 Saupoudre, e, adj. Powdered, dusted. 
 
 Saur. Smoke-dried. 
 Saure, e, pa. p. Dried or cured (in 
 sinoke) . 
 
82 
 
 MARTIN'S MENU DICTIONARY 
 
 Saurin, m. A red herring. A freshly- 
 cured herring. 
 
 Saut6, e, pa. p. Tossed over the fire 
 in a saute i^an with little butter or 
 fat. Cooked quickly over a sharp 
 fire. 
 
 Sauterne, m. The generic name of 
 the white wines (still and spark- 
 ling) produced in Sauternes (Gir- 
 onde, France) — ^Chateau Yquem, 
 La Tour Blanche, etc. 
 
 Sauto. A sweet Greek wine (purple 
 and white). 
 
 Sautoire, m. Saute pan, a shallow 
 copper cooking pan. 
 
 Sautorin. A red Greek wine. 
 
 Sauvage, adj. Wild. 
 
 Savarin (Brillat). Famous gastro- 
 nomic writer, born 1755 ; author of 
 the "Physiology of Taste." A cake 
 soaked in syrup flavored with 
 liquors. 
 
 Saveur, m. Flavor. 
 
 Savigny. A still red' Burgundy wine. 
 
 Savoisien-ne, adj. Savoy (style). 
 
 Savoyard, e, adj. Savoy (style). 
 
 Savoyenkohl {German). Savoy cab- 
 bage. 
 
 Saxon-ne, adj. Saxon (style). 
 
 Scarole. f. See escarole. 
 
 Schabziger. A Swiss herb cheese. 
 
 Schaf {German). 'Sheep. 
 
 Schalet (cholet). A Jewish Sabbath 
 dish prepared from different sorts 
 of meat, rice and peas (or barley 
 and peas), set on the fire on Friday 
 and allowed to cook slowly till 
 Saturday. 
 
 Schalotten {German). Eschalots. 
 Shallots. 
 
 Schaltiere {German). Shell fish. 
 
 Scharlachberger. A white Rhine 
 wine. 
 
 Scharzberg. A Rhine wine. 
 
 Schattan. A white Moravian wine. 
 
 Schaumbier {German). Cream beer. 
 
 Schaumbiersuppe {German). Brothy 
 beer soup. 
 
 Schaumloffel {German). Skimmer. 
 
 Schaumwein {German). Champagne. 
 
 Scheiben (German) . Sliced. 
 
 Schellfisch {German). Haddock. 
 Scheukelli. A kind of pastry popular 
 
 in Basle (Switzerland). 
 Schiedam. A city in Holland famous 
 
 for its fine liqueurs. 
 Schiedam Schnapps. A Holland gin 
 
 liqueur from grains flavored with 
 
 Juniper berries. 
 Schiersteiner. A white Rhine wine. 
 Schildkrote {German). Turtle. Green 
 
 turtle. 
 Schinken {German). Ham. 
 Schiraz (Vin de). See Shiraz. 
 Schlesische, Schlesischer {German), 
 
 adj. Silesian. 
 ^chlesisches Himmelreich. A Silesian 
 
 specialty of sauerkraut and pur€e of 
 
 peas. 
 Sdhlossberger. A white Rhine wine. 
 Schloss Rametzer. A white Austrian 
 
 wine (German Tyrol district). 
 Schmalz ( Germar. ) . Lard. 
 Schmorbraten ( German ) . Kettle 
 
 roast. Rump of beef braised a la 
 
 mode. 
 Schmitsberger. A sweet white Aus- 
 trian wine. 
 Schnaps, m. Schnaps, a dram of 
 
 strong spirits. 
 Schnecken {German). Snails. 
 Schneeballe {German). Snowballs. 
 Schneehuhn {German). White grouse. 
 Schneidebohnen {German). String 
 
 beans. 
 Schnell {German). Quick. 
 Schnepfe {German). Snipe. 
 Schnittchen {German). Small slice. 
 Schnittlauch {German). Chives. 
 Schnitzel {German). Equivalent to a 
 
 thin slice. 
 Schokolade ( German) . Chocolate. 
 Schoppen {German) . A wine or beer 
 
 measure (about a pint). 
 Schrattenthaler. A red Austrian 
 
 wine. 
 Schwabischer {German) . Suabian 
 
 (adj.) 
 Schwamm {German). Sponge. Mush- 
 room. 
 Schwanberger. A light red Austrian. 
 
 wine. 
 
MARTYN'S MENU J)TCTIONAIiY 
 
 83 
 
 Schwartenmagen (German) . Head- 
 cheese. 
 
 Schwarzbrod (German) . Brown 
 
 bread. 
 
 Schwarzwurzeln (German). Oyster 
 plant. Salsify. 
 
 Schweinefleisch (German). Pork. 
 
 Schweinsrippen (German). Pork 
 chops. 
 
 Schweizer (German). Swiss (adj.) 
 
 Scorscon^re (scorzonera), /. A kind 
 of oyster plant. Scorzonera. 
 
 Scubac, m. Usquebaugh (a liquor). 
 
 Scuppernong. A native American 
 wine (white). 
 
 Sec, s&che, adj. Dry. Of champagne 
 (using masculine sec), meaning 
 that a little liqueur has been added 
 to make it sweeter, 
 
 Seche, e, pa. p. Dried. 
 
 S^cherie, /. Drying room. 
 
 S6cheur, m. A drying apparatus. 
 
 Sect. A German name for cham- 
 palgne. (From the Latin, Vino 
 secco, dry wine). 
 
 Seefische ( German ) . Salt water fish. 
 
 Seewein. A white Austrian wine 
 (German Tyrol district). 
 
 Seigle, m. Rye. (Pain de seigle, 
 rye bread.) 
 
 Seiher (German) . Strainer, coland- 
 er. 
 
 Sel, m. Salt. 
 
 Selin, m. Mountain parsley. 
 
 Selle, f. Saddle. Baron (of beef). 
 
 Sellerie (German). Celery. 
 
 Selters, selterswa.sser (German). Selt- 
 zer water. (Often mispelled selt- 
 sericasser) . 
 
 Seltz (eau de). Seltzer water. 
 
 Semaino, f. Week. 
 
 Semmel (German). Rolls (bread). 
 
 Semoule, f. Semolina. 
 
 Semoule italienne. A soup correspond- 
 ing to the Mont-Frigoul. 
 
 S^nateur, m. Senator. 
 
 Senelle, /. Haw (fruit of the white 
 thorn). 
 
 Senf (German). Mustard. 
 
 mit senf (German). In mustard. 
 
 Septembre, m. September (month 
 of). 
 
 Septentrional, e, adj. Northern. 
 
 Serail, m. Seraglio. The palace of 
 the Turkish Sultan or of princes. 
 Also used but improperly as harem. 
 
 Sercial. A well known Madeira 
 wine. 
 
 Serdeau, m. The King's dish pantpy. 
 
 Serpolet, m. Wild thyme. 
 
 Serre, f. Hothouse. 
 
 Servante, /. Servant. 
 
 Service, m. Service. 
 
 Servi, e, pa. p. Served. 
 
 Serviette, f. Table napkin. 
 
 En serviette. Served in a napkin, 
 or dished up in a napkin. 
 
 Setier, m. Setier (13 English pints — 
 of wine). 
 
 Setural. A white Portuguese wine. 
 
 Sevigne. A clear soup named after 
 Marie de Rabutin-Chantal, Mar- 
 quise de Sevign6 (1626-96^). 
 
 Shiebbs. A white Austrian wine. 
 
 Shiraz. A sweet Persian wine (red 
 and white). 
 
 Siamois, e, adj. Siamese (style). 
 
 Siberien-ne, adj. Siberian. 
 
 Siccatif-ve. adj. Drying. 
 
 Sicilien-ne, adj. Sicilian. 
 
 Sieb (German). Strainer. 
 
 Sieblingener. A white dry Swiss wine. 
 
 Si&cle, m. Century. 
 
 Sieur, m. Sir, Mr. 
 
 Signora (Italian). Originally, a lady 
 of rank. Now meaning "Mrs." 
 
 Silesien-ne, adj. Silesian. 
 
 Sillery. A village near Rheims, 
 France. Name of a French noble- 
 man who was the first to put brand- 
 ed champagne on the market. 
 
 Sillssillat. A Swedish dish. (A kind 
 of herring salad.) 
 
 Simonthurn. A sweetish red Hun- 
 garian wine. 
 
 Singer. To dust with flour from the 
 dredging box. To sprinkle flour 
 over meat, etc., so as to thicken the 
 gravy. 
 
 Siphon, m. Siphon. 
 
 S Irene, f. Siren. 
 
84 
 
 MARTYN'S MENU DICTIONARY 
 
 Sirop, in. Syrup. 
 
 Sittersdorfer. A deep red Illyrian 
 (Austria) wine. 
 
 Skorzonern {German). Scorzonera. 
 
 Slave, adj. Slavonic (style). 
 
 Smyrne, m. Smyrna. 
 
 Socle, m. Base. Pedestal. 
 
 Soeur, /. Sister. 
 
 Soir, rn. Evening. 
 
 Soiree, /. Evening entertainment. 
 (Soiree danmnte, an evening enter- 
 tainment with dancing.) 
 
 Soja (Soya). The fermented juice of 
 the Soya bean. A very sharp In- 
 dian flavoring sauce. 
 
 Soldat, m. Soldier. 
 
 Sole, f. Sole (fish). 
 .Sole anglaise. English sole. 
 
 Soleil. m. Sun, 
 
 Soleils, m. A kind of small cakes. 
 
 Solferino. An Italian village, the 
 scene of two great battles, A clear 
 soup with tomatoes and vegetables. 
 
 Solperippchen {German). Spare ribs. 
 
 Somlauer Bratenwein. A white Hun- 
 garian wine. 
 
 Sommelier, m. Wine steward. 
 
 Sommite, /. Summit. Apex. 
 
 Somogy. A red and white Hungarian 
 wine. 
 
 Sonoma (sparkling). A well known 
 American wine. 
 
 Sonner. To ring. 
 
 Sorbet, m. Sherbet. Originally an 
 iced Turkish drink. Now generally 
 water ice with fruit or liqueur fla- 
 vor (as, Sorhet a V orange, orange 
 sherbet). 
 
 Sorbet {German). Sherbet {Soviet 
 von Ananas, pineapple sherbet ; von 
 Pfirsichen, peach sherbet, etc.) 
 
 Sorbetiere, /. See Sarbotiere. 
 
 Sot-l'y-laisse, m. Chicken rump. Oy- 
 ster of the chicken. (Lditerally 
 translated, "The fool leaves it.") 
 
 Soubisee. Soubise — a cream purge of 
 onions served with various kinds of 
 meat entrees. Named after the 
 Prince de Soubise, an illustrious 
 marshal of the reign of Louis XV. 
 
 Sonde, f. Soda. 
 
 Souffle, e, pa. p. Puffed. Light, 
 {Omelette soufftee, puff omelet, etc.) 
 
 Souillon de cuisine, m. and f. Scullion, 
 kitchen girl. 
 
 Soul, e, adj. Drunk, intoxicated. 
 
 Soultzmatt (eau de). An Alsatian 
 mineral water (similar to seltzer 
 water). 
 
 Soupe, /. Soup. 
 
 Soupe, m. Supper. 
 
 Soupi&re, f. Soup tureen. 
 
 Source, /. Spring, 
 
 Sous, Under, (As, sous cloche). 
 
 Soux-noix, /. Round bottom of veal, 
 etc. 
 
 Souvenir, m. Souvenir. 
 
 Soy. See soja.. 
 
 Spaghetti, m. {Italian). Spaghetti. 
 
 Spanferkel {German) . Sucking pig. 
 
 Spanischer {German). Spanish, adj. 
 
 Spanischer Pfeffer {German). Cay- 
 enne pepper, 
 
 Spargel {German) . Asparagus. 
 
 Spatenbrau {German) . A Munich 
 beer of fine quality, 
 
 Spatzle, A Suabian dish of flour and 
 eggs, 
 
 Specialite, /, Specialty, 
 
 Speck (German) . Bacon, 
 
 Speckschwarte (German). Pork rind. 
 
 Speculaci (German). Tea tarts (for 
 Christmas tree). 
 
 Speise (German). Sauce (sweet). 
 
 Spermophile, m. Prairie dog. 
 
 Spicken (German). Larding. 
 
 Spick-speck (German). Larding 
 pork. 
 
 Spinat (German). Spinach. 
 
 Spiritueux-se, adj. Spirituous (con- 
 taining alcohol). 
 
 Spitzen (German). Tips. 
 
 Splendide, adj. Splendid. 
 
 Spongada (Italian). Water ice with 
 whipped egg whites (meringues). 
 
 Spongieux-se, adj. Spongy. 
 
 Spragel (German). Asparagus. 
 
 Sprat, m. Sprat (a small fish). 
 
 Springerle (German). Anise cakes. 
 
 Spumante (Italian), adj. Sparkling 
 (of wines). 
 
 Squilette, m. Skeleton. 
 
MARTYN'S MENU DICTIONARY 
 
 85 
 
 Stachelbereen {German) . Goose- 
 berries. 
 
 Stachelbeerenwein {German) . Goose- 
 berry wine. 
 
 Stadtberger. A light red Illyriau 
 (Austria) wine. 
 
 Stcby. A Russian national soup. 
 
 Stec'kriiben {German). Turnips. 
 
 Steiiiberger. A white Rhine wine. 
 
 Steinbutt {German). Turbot. 
 
 Steinpilze {German). Mushrooms. 
 
 Steinwein. A fine German white 
 wine of strong and pronounced fla- 
 vor. 
 
 Stembruch. A white Hungariau 
 wine. 
 
 Sterlet, m. A fish belonging to the 
 sturgeon family. 
 
 Sterne {German). iStars. 
 
 Stilton. An English cheese of superior 
 quality. 
 
 Stinte {German). Smelts. 
 
 Stimulant, e, adj. Stimulant, stimu- 
 lating. 
 
 Stockfisch {German). Salt codfish. 
 
 Stor (German). Sturgeon. 
 
 Strachino. An Italian cheese. 
 
 Strasbourg (Strassburg) . An Alsa- 
 tian city ; renowned for its goose 
 liver patties. 
 
 Strausser. A white Austrian wine. 
 
 Straw wine. The pressings of grapes 
 which have been dried on straw. 
 Very sweet, but only partly fer- 
 mented wine. 
 
 Stylet, m. Stiletto. 
 
 Stroh {German) . Straw. 
 
 Submerge, e, pa. p. Submerged, cov- 
 ered with water. 
 
 Suburbain, e, adj. Suburban. 
 
 Subureck. A famous Tlirkish dish. 
 
 Sue, m. Juice. 
 
 Succulent, e, adj. Succulent. 
 
 Sucre, m. Sugar. 
 
 " de betterave. Beet sugar. 
 
 " brut. Brown sugar, coarse 
 
 sugar, raw sugar, etc. 
 " de canne. Oane sugar. 
 " d'6rable. Maple sugar. 
 " k glace : glace de sucre. Icing 
 
 * su?ar. 
 
 Sucre de lait. Lactine. 
 " d'orge. Barley sugar. 
 " en pain. Loaf sugar, lump 
 
 i-'ugar. 
 " de pomme. Apple sugar. 
 " raffine. Refined sugar. 
 '* de raisin. Grape sugar. 
 
 Sucre, e, pa. p. Sweetened. 
 
 Sucrerie, f. Bonbons, sweets. 
 
 Sud, m. South. 
 
 Slid {German). South. 
 
 Sud-est, m. Southeast. 
 
 Sud-ouest, m. Southwest. 
 
 Suedois, e, adj. Swedish. 
 
 Suif, m. Suet (of mutton) ; tallow. 
 
 Suisse, adj. Swiss (style). 
 
 Suissesse. A French drink of ab- 
 sinthe and orgeat (generally taken 
 before dinner). 
 
 Sultan, m. ; Sultane, /. Sultan ; Sul- 
 tana (wife of the Sultan). 
 
 Sultane, /. A West Indian marsh 
 bird. 
 
 Sultanes, f. Sultanas (small seedless 
 raisins). 
 
 Sultzmelt. A still white wine pro- 
 duced in Alsace-Lorraine. 
 
 Sulz, siilze {German). Brawn, jelly 
 (meat), head cheese. 
 
 Siilze von Schweinefleisch. Jellied 
 pork. 
 
 Sunbury. A red dry Australian 
 wine. 
 
 Superbe, adj. Superb. 
 
 Superfin, e, adj. (Superfine. 
 
 Superieur, e, adj. Superior. 
 
 Su'ppe {German). Soup, broth. 
 
 Supreme, adj. Best, most delicate. 
 
 Supreme de volaille, m. Breast of 
 chicken. 
 
 Au supreme. Usually- — with a rich 
 white cream sauce made from 
 chicken broth. (Literally, "with 
 the finest, best.") 
 
 Sur, e, adj. Sour (of fruits, etc.), 
 
 Surard, m. Elderberry vinegar. 
 
 Sureau, m. Elder. 
 
 Graines de sureau. Elderberries. 
 Vin de sureau. Elder wine. 
 
 Surlonge, f. Sirloin. (The English 
 word "sirloin" was probably derived 
 
86 
 
 MARTYN'S MENU DICTIONARY 
 
 from "surlonge" (though that word 
 is now seldom used) — all stories of 
 "Sir Loin" to the contrary notwith- 
 standing). 
 
 Surmoiit, ni. Unfermented wine. 
 
 Surprise, /. Sui-prise. 
 
 Surtout, m. Epergne (of a dinner 
 service). Centrepiece. 
 
 Siiss ( G erm a n ) . Sweet. 
 
 Susse Glassgurken {German). Sweet 
 cucumbers. 
 
 Siissauer {German). Sweet-sour, 
 adj. 
 
 Suzanne. A famous French chef and 
 culinary author. 
 
 Suzerain, e, adj. Sovereign. 
 
 Sylphe, m. Sylph. 
 
 Syngnathe, m. Sangnat (a kind of 
 fish). 
 
 Syrien-ne, adj. Syrian. 
 
 Szamorodnger Bratenwein. A white 
 Hungarian wine. 
 
 Szamorodni. A white Hungarian 
 wine. 
 
 Szegzardi. A red Hungarian wine. 
 
 Table, /. Table. 
 
 Table d'hote. Literally, in Europe, the 
 table at which the principal meals 
 are served to guests. Also a com- 
 mon table for guests. An ordinary. 
 In America it serves as a general 
 title for a course meal at a fixed 
 price. 
 
 Tablier, m. Apron. 
 
 Tabris. A sweet Persian wine (red 
 and white). 
 
 Tacaud, m. Frost fish. 
 
 Tache, /. Spot, stain. 
 
 Tachet6, e, pa. p. Spotted. 
 
 Tadorne, f. Wood duck. 
 
 Tafia, m. Tafia, a kind of rum. A 
 messenger. A sauce served with 
 
 brandy made in the West Indies 
 from the sugar cane. 
 Tagliarine (Tagliati). A kind of 
 macaroni paste cut in fine flat 
 shreds. 
 
 Tailles, pa. p. pi. (Things) cut. Thin 
 slices or crusts of bread placed in a 
 soup tureen are called "tallies." 
 
 Taillevent. A famous chef of Charles 
 VII. of France (1430 to 1461). 
 Author of the first cook book printed 
 in French. 
 
 Takey Ausbruch. A sweet white 
 Hungarian wine made from the 
 pressing of ripe grapes together with 
 some dry grapes. 
 
 Takey essence. A famous sweet white 
 Hungarian wine made from drip- 
 pings from grapes that have ripened 
 and dried on the vine. 
 
 Talleyrand. Several high-class dishes 
 are so styled. The name comes from 
 an old French ducal family. 
 
 Talmouse, /. A kind of French pas- 
 try, sweet or savory, made in the 
 shape of parsons' caps. A cheese- 
 cake. 
 
 Tamarin, m. Tamarind. 
 
 Tambour, m. Drum. 
 
 Tamis, m. Sieve. Tammy. Woolen 
 canvas cloth used for straining 
 soups and sauces. 
 
 Tamis6, e, pa. p. Rubbed through a 
 sieve. 
 
 Tanche, /. Tench, a fresh-water fish 
 similar to the black bass. 
 
 Tannin {German). Tannin. 
 
 Tansy. A herb with strong aromatic 
 flavor. 
 
 Tapioca, m. Tapioca. 
 
 Tapioka {German). Tapioca. 
 
 Tari, m. Tari (a liquor obtained 
 from palm trees ) . 
 
 Tarpeien-ne, adj. Tarpeian. 
 
 Terragona. A sweet full Spanish 
 wine. 
 
 Tartare, adj. Tartar (style), a la 
 tartare, hot. spiced. 
 
 Tartare, m. A tartar. A Turkish 
 fried fish or cold meats. A salad 
 dressing. 
 
MARTYN'S MENU DICTIONARY 
 
 ST 
 
 Tarte, /. Tart (sweet pie). (Tarte 
 aux fruits, fruit tart, etc.) 
 
 Tartelette, f. Tartelet. 
 
 Tartine, /. A slice of bread. Often 
 used instead of Tartine de heurrc. 
 Tartine de confiture, a slice of 
 bread and jami, etc. 
 Tartine de beurre. A slice of bread 
 and butter, 
 
 Tartre, m. Tartar, tartaric acid. 
 
 Tas, m. Pile. heap. 
 
 Tassajo. A South American name 
 for dried meat or powdered meat. 
 
 Tasse, /. Cup. 
 
 Tassen (German). Cups. 
 
 Tassenspeise (German). Cup cus- 
 tard. 
 
 Taube (German) . Pigeon. 
 
 Taure, /. Heifer. 
 
 Taureau, m. Young bull. 
 
 Tavel. A French rose colored wine 
 (very dry). 
 
 Taverne, f. Tavern. 
 
 Tcheque, adj. Czech (Bohemian). 
 
 Teher. A sweet Persian wine (red 
 and white). 
 
 Teig (German). Paste. 
 
 Teller (German). Plate. 
 
 Teltow (navets de). Teltow turnips 
 (German turnips of very strong 
 flavor). 
 
 Temps, m. Time. 
 
 Tendon, m. Tendon. Gristle. Piece 
 from the breast of lamb or veal, in 
 which the gristle is found. 
 
 Terlauer. A white Austrian wine 
 (German T^rol district). 
 
 Terma. A white light bodied Portu- 
 guese wine. 
 
 Termo Tinto. A red Portuguese 
 wine, 
 
 Terrapfene. f. Terrapin. 
 
 Terragona. A section of Spain fam- 
 ous for its vineyards. 
 
 Terre, f. Eiarth. 
 
 Terrine, f. China or earthen pot or 
 
 bowl used for potted meats. 
 
 Terrines de Nerac. Earthenware 
 
 pots in which fat goose liver is 
 
 cooked with truffles (served cold). 
 
 e, pa. p. 
 
 En terrine ; terrine, 
 Potted, jugged. 
 
 Terrinee, /. A potful. 
 
 Tete, /. Head. (Tete de veau, calf's 
 head, etc.). 
 en tete-a-tete. Double. Face to 
 face. "A party of two only." 
 
 Tete de moine. A cheese made in the 
 Jura (literally, "monk's head"). 
 
 Tetenyer. A slightly sweet, deep red 
 Hungarian wine. 
 
 Tetine, /. Udder. (Tetine de veaur 
 veal udder.) 
 
 Tetragone, /. Tetragonia, New Zea- 
 land spinach. 
 
 Tetras. m. Grouse. Prairie chicken. 
 Tetras de prairie, m. Grouse, 
 prairie hen. 
 
 Teuton-ne, Teutonique, adj. Teutonic 
 German (style). 
 
 The, m. Tea. 
 
 Thee ( G erm an) . Tea . 
 
 Theeletterchen (German). Tea tarts- 
 (for Christmas tree). 
 
 Theiere, /. Teapot. 
 
 Thiergaertner. A white Moselle wine. 
 
 Therid. An Arab soup. 
 
 Thermidor, m. Thermidor (the 11th 
 month of the year in the French re- 
 l>ublicau calendar). 
 
 Thessali?n-ne, adj. Thes.salian 
 
 (Greek). 
 
 Thibetan, e, adj. Thibet (style). 
 
 Thon, m. Tunny fish, a sea fish of the 
 Scomber (mackerel) family, usu- 
 ally preserved in oil. Used prin- 
 cipally as a hors d'ceuvre. 
 
 Thon marine. Pickled tunny fish. 
 
 Thym, m. Thyme. 
 
 Thy mia n ( G erm an). TTiyme. 
 
 Tiare, /. Tiara. 
 
 Tiburou, m. Tiburo (a fish of the 
 shark species). 
 
 Tiede, adj. Lukewarm. 
 
 Tiercain, m. Tierce, a cask. 
 
 Tiffin. The name given in India to 
 the repast taken between 10 and 11 
 o'clock in the morning. The "de- 
 jeuner a la fourcJiette'' of France. 
 
 Tige. /. Stalk, ear, cob (as, main 
 houille en tige. corn boiled on cob'i 
 
88 
 
 MARTY^'^ MENU DICTIONARY 
 
 Timbale, /. Literally "kettledrum" 
 or "drinking cup." Paste crusts, 
 filled with various ingredients. Also 
 prepared with, forcemeat, noodles, 
 etc. 
 Moule a timbale. Timbal mould. 
 
 Timbre, m. Icebox. Refrigerator, 
 
 Tine, /. Tub, water cask. 
 
 Tintara. A tawney red alcoholic Aus- 
 tralian wine. 
 
 Tinto de Rota. A dry red Spanish 
 wine. 
 
 Tire, e, pa. p. Pulled (as, sucre tire, 
 pulled sugar) . 
 
 Tire-bouchon, m. Corkscrew, 
 
 Tisane, f. A herb tea. 
 
 Tisane de champagne. Light cham- 
 pagne. 
 
 Titanique. adj. Titanic, gigantic. 
 
 Tocane, f. New juice of grapes. 
 
 Toile. /. Linen, cloth. 
 
 Toile de menage. Homsepun linen. 
 Toile a tamis. Sieve cloth. 
 
 Tokai (Tokay), m. Tokay wine. 
 
 Tomate. f. Tomato. 
 
 Tomate, e, pa. p. Mixed with toma- 
 toes. 
 
 Tomaten {German). Tomatoes. 
 
 Tomber a glace. To reduce the liquid 
 until it has the appearance of a 
 thick syrup. 
 
 Tonalchile. Guinea pepper. 
 
 Tonca, m. Tonca bean, Tonquin bean. 
 
 Tonne, f., Tonneau, m. A large 
 wooden cask. 
 
 Topaz Villa Flor. An aromatic (dry 
 and sweet) Portuguese wine. 
 
 Topf {German). Pot. 
 
 Topinambour. m. Girasole. Jerusalem 
 artichoke. 
 
 Toreador, m. Toreador. Bullfighter. 
 
 Torres Vedras. A pale sweet Portu- 
 guese wine. 
 
 Torse, m. Trunk. (Body deprived 
 of head and limbs.) 
 
 Torte {German). Tart. 
 
 Tortillas. Thin Mexican bread 
 (cakes) prepared from Yucca or 
 Manioc flour. 
 
 Tortue, /. Turtle. 
 
 Tortue fausse. Mock turtle. 
 
 Tortue de mer. Sea turtle, sea tor- 
 toise. 
 
 Tortue de terre. Land tortoise, land 
 turtle. 
 
 Tortue verte. Green turtle. 
 Toscan. e, adj. Tuscany (style). 
 Toast, toste, m. Toast. 
 Tot-fait, m. Flap jack (a cake). 
 Toulouse (a la). A rich white stew 
 
 of white meats, mushrooms, truffles, 
 
 etc., used for filling crusts or for 
 
 garnishing. Named after the Comte 
 
 de Toulouse (reign of Louis XIV.). 
 Tournedos. m. Small fillets of beef 
 
 served as entrees. 
 Tourne, e, pa. p. Shaped, cut. 
 
 Soured, curdled. (Tourner les 
 
 legumes, to pare and cut vegetables 
 
 to a certain shape. Une sauet 
 
 tournee. a curdled sauce), 
 Tourte, f. Pie (sweet). Tart. 
 Toui-teau, m. Cake. 
 Tourterelle, f. Turtle dove. 
 Tourtiere, /. Tart mold. Pie dish. 
 
 Baking dish. 
 Tout, e, adj. All, every. 
 Toute-bonue, f. A kind of Bartlett 
 
 pear. 
 Traiteur. m. 'Caterer. Eating 
 
 house keeper. 
 Tranche, f. Slice of meat, melon. 
 
 bread, cake, etc. 
 
 En tranches. In slices, sliced. 
 
 Tranche de lard. Slice of bacon. 
 Rasher, 
 Tranche-lard, m. Larding knife, 
 Transalpin, e, adj. Transalpine. 
 Transatlantique, adj. Transatlantic. 
 Trappistine, f. Trappistine, a liqueur 
 
 made from absinthe and various 
 
 spices and herbs. 
 Trautmannsdorf. An Austrian count 
 
 (1749-1827) after whom several 
 
 sweets are named. 
 Travailler, To work. To stir, to 
 
 knead, etc. 
 Travesti, e, adj. Burlesqued. Dis- 
 guised. 
 Treble Palma. The highest grade of 
 
 quality in sherry. 
 Tr&fle, m. Clover. 
 
MARTYR'S MENU DICTIONARY 
 
 89 
 
 'Treille, f. Vine. 
 
 Trempe, e, ^ja. p. Dipped. 
 
 Ttemper. To dip, to soak. 
 
 Tremper la soupe. To pour the 
 soup over thin slices or crusts of 
 bread placed in the soup tureen. 
 
 Trempette, /. Slice of bread. 
 
 Trianon (a la). Trianon (style). A 
 garnishing in three colors. 
 
 Tricolore, adj. Tricolored. 
 
 Tripe, /. Tripe. 
 
 Tripette, /. Small tripe. 
 
 Trognon, m. Core, kernel. 
 
 Trogslaver. A red and w^hite Bo- 
 hemian wine. 
 
 Trojer. A white Bohemian wine. 
 
 Trompette, f. Trumpet. 
 
 Tronc. m. Trunk (of a body, tree, 
 etc. ) . 
 
 Troncon, m. Slice. 
 
 Tronconne. e, pa. p. Sliced. 
 
 Tronque, e, pa. p. Truncated. Muti- 
 lated. 
 
 Trophee, m. Trophy. 
 
 Trousse, e, pa. p. Trussed (of poul- 
 try, game, etc.). 
 
 Truflfe, /. Truffle. 
 
 Trufife, e, pa. p. Truffled. Garnished 
 with truffles. 
 
 Triifeeln {German). Truffles. 
 
 Truie, /. Sow. 
 
 Truite, /. Trout, 
 
 Truite au bleu. Brook trout thrown 
 into boiling water and vinegar to 
 make its skin turn blue. 
 Truite de lac. Lake trout. 
 Truite de ruisseau. Brook trout. 
 Truit saumonee. Salmon trout. 
 
 Truitelle, /. Troutlet (small trout). 
 
 Ttumeau, m.'\ Leg of beef. 
 
 Truthahn {German). Turkey. 
 
 Tudesque, adj. Old German style. 
 
 Tueur, m. Killer, butcher. 
 
 Tunke {German). Sauce. 
 
 Turban, w. Turban (Turkisth: head- 
 gear). Oriental entrees of chicken 
 and forcemeat dressed in the form 
 of a turban. 
 
 Turbit, m. Turbit (a variety of the 
 domestic pigeon ) . 
 
 Turbot, m. Turbot (a sea fish). 
 Tur'botin, m. Small turbot. 
 
 Turc, Turque, adj. Turkish. 
 
 T'lirde, m. Thrush. 
 
 Tiirkheimer. A German white wine 
 (from the Neckar). 
 
 Turneps, m. Ttirnip. {Turneps is 
 though seldom used except for tur- 
 nips grown for feeding cattle.) 
 
 Turquet, m. Maize. 
 
 Tutti-fruitti. An Italian expression 
 for "various kinds of fruits." 
 Various water ices or ice cream 
 mixed with different sorts of can- 
 died fruits. 
 
 Tyrolien, ne, adj. Tyrolean. 
 
 Tzar, Czar, m. Czar. 
 
 Tzarine, /. Czarina. 
 
 u 
 
 Ucha. A Russian fish soup. 
 
 Uchard. A still red (sweet) wine 
 
 from the south of France. 
 Ude (Louis Eustache). A famous 
 
 chef of Louis XVI. 
 Ulmer {German). Ulm. 
 Umble, Umbre, m. Umber, grayling 
 
 (a fish of the salmon variety). 
 Umbrine. Kingfish. 
 Und {German). And. 
 Urbain, e. adj. City (style). 
 Ure, m. A species of wild ox (now 
 
 nearly extinct). 
 Urne, /. Urn, vase. 
 Ustensils, m. Utensils. 
 Uvaggio. Any Italian wine made 
 
 from mixed grapes. 
 
90 
 
 MARTYN'S MENU DICTIONARY 
 
 Vache, /. Cow. 
 
 Vache a lait. Milch cow. 
 Vachelin, or Vacherin, m. Vacherin, 
 
 a Jura cheese, 
 Vachelin, or Vacherin, m. Vacherin, 
 
 with whipped cream. See also 
 
 above. 
 Vairon, m. Minnow. 
 Vaisselle, /. Dishes, plates, table 
 
 service (Vaisselle de poroelaime, 
 
 china table service, etc.). 
 Val de penas. A white sweet (also a 
 
 dry subbitter) Spanish wine. 
 Valence, /. Valencia. A section of 
 
 Spain famous for its vineyards and 
 
 its oranges. A red sweet Spanish 
 
 wine. 
 Valencien, ne, adj. Valencia (style). 
 Valkyrie, /. Valkyrie. 
 Valpolicelio. A red dry Italian wine. 
 Vanille, /. Vanilla. 
 
 a la vanille. Vanilla flavored. 
 Vanneau, m. Plover ; lapwing ; pewit ; 
 
 bustard. 
 Vanner. To stir a sauce quickly and 
 
 lightly (so as to make it smooth). 
 Varenkis. A Polish side dish. 
 Varie, e, adj. Varied. 
 Variete, if. Variety. 
 Varsovien, ne, adj. Varsovian. Of 
 
 Warsaw. 
 Vase, m. Pitcher. 
 Vatel. A noted French chef af Louis 
 
 XIV., who took his life because the 
 
 fish for a royal banquet did not 
 
 arrive in time. 
 Vaudois, e, adj. Waadtlandish. 
 Van vert. A still red (sweet) wine 
 
 from the south of France. 
 Veau, m. Veal. As Tete de veati^ 
 
 calf's head. 
 V^four. A renowned Paris restaurant. 
 
 Name given to various specialties 
 
 served there. 
 Vegetateur, trice, adj. Vegetative. 
 
 Veilchen Essig (German). Violet 
 
 vinegar. 
 Velours, m. Velvet. 
 Veloute. A rich white sauce (one of 
 
 the two foundation sauces). 
 Veloute, e, adj. Velvet-like. 
 Veltelin (Vin de). A red Swiss 
 
 wine. 
 Venaison, /. Venison. 
 Vendengeur, m., euse, /. Grape 
 
 gatherer. 
 Venise, /. Venice. 
 
 de Venise. Venetian style. 
 Veuitien, ne, adj. Venetian (style). 
 Verdeiho. A well known Madeira 
 
 wine. 
 Verdatre, adj. (ireeiiish. 
 Verduresse, /. Green vegetables. 
 
 Salad herbs. Pot herbs. 
 Verdurier, m., ^re, f. Green grocer ; 
 
 salad gardener. 
 Verjus, m. Juice of unripe grapes or 
 
 crabapples. Sour grapes, green 
 
 apples. 
 Vermeil, le, adj. VermillionL 
 Vermicelle, m. Vermicelli, an Italian 
 
 paste. 
 Vermouth. A liqueur from worm- 
 wood, sweet wine and various 
 
 fruits, spices and herbs. 
 Verrat, m. Boar. 
 Verre, m. Glass. 
 Vers6, e, pn. p. Served, poured. 
 Vert, e, adj. Green. 
 
 au vert. With green sauce. 
 Vert-pre. With a green herb sauce, 
 
 or a green garnishing. 
 Vesicaire, m. A winter cherry. 
 Veuve, /. Widow. 
 Viande, /. Meat, viands. 
 
 " blanche. White meat (poul- 
 try and veal). 
 " de careme. Lenten food. 
 " creuse. Meagre diet. 
 " neuve. Fresh joint (meat 
 brought for the first time on 
 the table). 
 " noir. Dark meat (game). 
 " faisand^e, hasard6e. Meat kept 
 till it is high. 
 
 Menue viande. Fowl and game. 
 
MARTYN'8 MENU DICTIONARY 
 
 91 
 
 Vichy. A French watering place 
 
 (Eaa. de vichy, vichy mineral 
 
 water). 
 Vicomte, m., sse, /. Viscount, ess. 
 Victoire, /. Victory. 
 Victorieux, se, adf. Victorious. 
 Victuailles, /. Victuals. 
 Vide, e, pa. p. Emptied. Drawn 
 
 (poultry). Cored (as an apple). 
 Viennois, se, adj. Vienna (style). 
 
 Viennese. 
 Vierge, /. Virgin. 
 Vieux, vieille, adj. Old {a la vieille, 
 
 or a la vieille mode, old style). 
 Vigne, /. Vine. 
 Vigue de Monsieur. A red Roumanian 
 
 wine. 
 Villageois. e, adj. Village (style). 
 Villa Solto. An amber sherry like 
 
 wine from Sicily. 
 Villany. A red Hungarian wane. 
 Villeroi. Name of a famous French 
 
 family. Several dishes are so 
 
 styled. 
 Villeroux. A famous French chef who 
 
 was made king of a tribe in India. 
 Vin, m. Wine, (au vin hlanc^ done 
 
 in white wine, etc.) 
 
 Du vin dans sa primeur. New 
 wine. 
 Vin Douz Rosu. A sweet rose tinted 
 
 wine from Mt. Le'banon, Palestine. 
 Vin Dun Anno. Term applied to 
 
 young or first year sherry. 
 Vin Rancia. A still red (sweet) 
 
 wine from the south of France. 
 Vin Raucio. A red dry Spanish wine. 
 Vinage, /. The act of adding alcohol 
 
 to wine. 
 Vinaigre, m. Vinegar. (Vinaigre de 
 
 framhoises, Raspberry vinegar ; 
 
 etc.). 
 Vinaigrette, /. Vinegar sauce. 
 Vinaire, adj. Wine, relating to wine 
 
 (Vaisseaux vinaires, wine casks). 
 Vinasse, /. Spoiled or bad wine. 
 Vinee, /. Wine crop. 
 Vineux, euse, adj. Vinous, pertaining 
 
 to wines (oouleur v-ineuse, wine col- 
 ored). Strong bodied wine (as, Ce 
 vin est tres vineux, that wine is 
 very strong). 
 
 Vini da pasto. A red Italian wine.* 
 
 Vini d'Oro. A bright dry wine from 
 Mt. Lebanon, Palestine. 
 
 Vino greco. An Italian white wine 
 from Mount Vesuvius. 
 
 Vino Santo. An Italian wine. For 
 the making of "Vino Santo" the 
 bunches of grapes are hung on 
 strings until a few weeks before 
 Easter when they are pressed for 
 use as an altar wine at that season. 
 Also drunk generally as a fine 
 liqueur wine. 
 
 Vino Secco. A Spanish white wine. 
 
 Violette, /. Violet. 
 
 Virginie, /. Virginia. 
 
 Visp. A red dry full bodied Swiss 
 wine. 
 
 Vitelotte, f. Peachblow potato; red 
 kidney potato. 
 
 Viticulteur, m. Vine grower. 
 
 Vivandier, m., &re, /. Sutler. 
 
 Vlattero. A Greek liqueur. 
 
 Voisin. Name of a noted Paris 
 restaurateur of former days. 
 Many dishes 'bear his name. 
 
 Volaille, /. Poultry (sometimes used, 
 but incorrectly, in place of poulet) . 
 
 Vol-au-vent, m. A light round puff 
 paste patty. 
 
 Voliere (a la). Poultry or game 
 cooked and dished up in their plum- 
 age. 
 
 Volnay. A red Burgundy wine (still 
 and sparkling). 
 
 Volontaire, m. Volunteer. 
 
 Voluptueux, euse, adj. Voluptuous, 
 luxurious. 
 
 Von (German). Of. 
 
 Vorace, adj. Voracious. 
 
 Voslauer. A well known Austrian 
 wine (red and white). 
 
 Vrai, e, adj. Real, 
 
 Vugava. A sweet golden Austrian: 
 wine. 
 
<)2 
 
 MARTYN'S MENU DICTIONARY 
 
 w 
 
 Wochholderbeeren (German). Juni- 
 per berries. 
 
 Wachtel (German). Quail. 
 
 Waffeln (German). WaflBes. 
 
 Wallershack. A sweet white Austrian 
 wine. 
 
 Walniisse-Einzumachen ( German) . 
 Preserved walnuts. 
 
 Walportzbeimer. A red Rhine wine. 
 
 Warmer Hoppelpoppel (German). 
 Warm cream bowl (cup). 
 
 Wasserhuhn (German). Coot. 
 
 Wasserkresse (German). Water- 
 cress. 
 
 Water-souchet, m. (From the Dutch 
 icaterzootje) . A light soup pre- 
 pared with fish and vegetables. 
 
 Weidlinger. A white Austrian wine. 
 
 Wein (German). Wine. 
 
 Weinachtsbaum (German). Christ- 
 mas-Tree. 
 
 Weinbeerengallerte (German). Grape 
 juice. 
 
 Weinraute (German). Garden rue. 
 
 Weintrauben (German). Grapes. 
 
 Weiss, singular; Weisse, plural (Ger- 
 man ) . White. 
 
 Weisskraut (German). White cab- 
 bage. 
 
 Weissling (German). Whiting. 
 
 Weizen (German). Wheat. 
 
 Westfalische, z (German), adj. West- 
 phalian. 
 
 Westmoreland. An English states- 
 man after whom several dishes are 
 named. 
 
 Westphalien. ne, adj. Westphalian. 
 
 Whiskey, m. Whisky. 
 
 Wickel (German). Roll (cake). 
 
 Wickerer. A white Rhine wine. 
 
 Wie (German). Like (similar). 
 
 Wiener (German). Vienna. 
 
 Wiener Schnitzel (German). Vienna 
 veal steak. Slice of veal 'breaded 
 and fried. 
 
 Wild, adj. (German). Game. 
 
 Wildkohl (German). Curled cab- 
 bage. 
 
 Wildresten (German). Game. 
 
 Wildschwern (German) . Wild boar. 
 
 Windbeutel (German). Cream puffs. 
 
 Wiltinger. A still German wine from 
 the Saar valley. 
 
 Winkeler. A white Rhine wine. 
 
 Wirfing (German). Savoy cabbage. 
 
 Wiirfel (German). Dice. 
 
 Wurst (German). Sausage. 
 
 X 
 
 Xanthurus. An East Indian fish, re- 
 sembling the carp. 
 
 Xavier. Name of a clear soup, intro- 
 duced by King Douis XVIII., in 
 honor of Count Xavier of Saxony. 
 
 Xeres, m. A sherry. A Spanish 
 wine, strong, deep amber color and 
 aromatic flavor, so called from 
 Xeres, near Cadiz. 
 
 Xerophajie, f. The eating of dry 
 meats. 
 
 Yam, m,. Yam. 
 
 Yack, m. Yak (a species of ox). 
 
 Yering. A delicate red dry Australian 
 wine. 
 
 Yokola, m. A Kamtchatka dish. 
 
 Ysard, m. Chamois of the Pyrenees. 
 
 Yvette. (Crcme t/vette. violet cor- 
 dial.) 
 
 Yvorne. A gold colored, dry, sub- 
 acidulous, Swiss wine. 
 
MABTYN'S MEAW DICTIONARY 
 
 9?^ 
 
 Zahm (German). Tame. 
 
 Zahnacker. A still white wine pro- 
 duced in Alsace-Lorraine. 
 
 Zakuska (Russian). A hors d'oeuvre 
 (buffet russe). 
 
 Zambaglione (Italian). Same as 
 Saiaijon. 
 
 Zamponi (Italian). Stuffed and salt- 
 ed pigs' feet. 
 
 Zeltinger. A white Moselle wine, 
 
 Zephires. Small oval-shaped very 
 light forcemeat dumplings (a kind 
 of quenelles), poached and served 
 with a rice sauce, 
 
 Zephyrettes. Same as "Zephires" in 
 diminutive form, 
 
 Zeste, m. The outer skin of the 
 orange or lemon. 
 
 Zeste, e, pa. p. Perfumed with the 
 outer skin of the orange or lemon. 
 
 Ziemer (German). Haunch. (As, 
 Hirschziemer, haunch of venison.) 
 
 Zimt, Zimmt (German). Cinnamon. 
 
 Zinfandel. A native American wine 
 
 (red). 
 Zingara (a la), m. (or, Zingari, or 
 
 Zingarat). Gypsy (style). 
 Ziska, A Parisian sauce. 
 Zizanie, /. Wild rice. 
 Zlatarizza. A rosecolor Dalmatian 
 
 (Austria) wine. 
 Zollen (German). Crusts. 
 Zubehor (German) . Ingredients. 
 Zucker (German). Sugar. 
 
 In Zucker. Preserved (sweet). 
 As, Kirschen in zucker, preserved 
 cherries. 
 Zuckerbrantwein (German). Rum. 
 Zunge ( German ) . Tongue. 
 Zungenscheiben (German). Sliced 
 
 tongue. 
 Zuppa al Brodo (Italian). 
 
 toasted bread 
 
 meat 
 and 
 
 (or 
 
 broth with 
 cheese. 
 
 Zwetschen {German). Prunes. 
 
 Zwieback (German). Bread 
 cake) toasted. Baked bread slices. 
 (Literally, "baked twice,") 
 
 Zwiebel (German). Onion, 
 
 Zymoscope, m. An instrument for 
 ascertaining the degree of fermenta- 
 tion of liquors. 
 
SE 
 
 ENGLISH— FRENCH 
 
 Including the German equivalents of a number 
 
 of items 
 
 For explanation of abbreviations, see page 1 1 
 
96 
 
 MARTYN'S MENU DICTIONARY 
 
 A. Un, m.; une, /. (French). Ein 
 
 ( Gernitin ) . 
 Abundance. Abondance, /. 
 Acorn. C41and, f. 
 Admiral. Amiral, m. 
 Adragant (gum). Gomme adragante. 
 
 A 
 Aerated. A6re, e, pa. p. 
 African. Africain, e, adj. 
 After. Apr^s. 
 
 After dinner. Apr6s-diner, m. 
 Afternoon. Apres-midi, m. 
 After supper. Apr6s-souper, m. 
 Aitchbone (of beef). Culotte, /.* 
 
 Quasi, w.t 
 Albumen (white of egg). Albumen, 
 
 m. 
 Alcohol. Alcool, m. 
 Ale. Ale, aile, /. 
 Algerian. Algerien-ne. 
 All. Tout, e, adj. 
 Alligator pear. Avocat. 
 Allspice. Gewiirzkorner, piment (Ger- 
 man). 
 Almonds. Amandes, /. pi. (French). 
 Mandeln (German). 
 Burned almonds, almonds browned 
 in sugar. Amandes grill6es ; 
 amandes a la praline ; amandes 
 pralinees. 
 Almond comfit. Amande lisse. 
 Almond milk. Lait d'amande 
 
 (French). Mandelmilch (Ger- 
 man). 
 Almond oil. Huile d'amande. 
 Almonds in shells. -Amandes en 
 
 coques. 
 Shelled almonds. Amandes cassees. 
 Sweet-bitter almonds. Amandes 
 
 douces-ameres. 
 Almond syrup or milk. Orgeat, m. 
 Almond shaped. En amande. 
 Mixed with almonds. Amanda, e, 
 pa. p. 
 Alphabetic. Alphab^tique, adj. 
 
 Alsatian. Alsacien, ne, adj. 
 
 Alum. Alun, m. 
 
 Ambassador, Ambassadress. Ambassa- 
 
 deur, m. ; Ambassadrice, /. 
 Amaranth (kind of spinach). Ama- 
 
 rante, /. 
 Amazon. Amazone, /. 
 Ambre-colored. Ambre, adj. 
 Ambrosia. Ambrosie, f. 
 America. Amerique, /. 
 American. Americain, e, adj. 
 An. Un, m.; Une, /. (French). Eiu' 
 
 (German) . 
 Anchovies. Anchois, m. (French). 
 Sardellen (German). 
 
 Anchovy paste. Pate d'anchois, f. 
 Ancient. Ancien, ne, Antique, adj. 
 And. Et (French). Und (German). 
 Andalusia (style). Andalous, e, adj. 
 Angel. Ange, Angelot, m. 
 Angelica. Ang^lique, f. 
 Angoumois. Angoumois, m. (A kind' 
 
 of apricot: a French city.) 
 Anise. Anis, m. (French). Anis 
 
 (German). 
 Anise cakes. Springerle (German) . 
 Annual. Annuel, le, adj. 
 Antelope. Antilope, f. 
 Antique (style). Ancien, ne. Antique.. 
 
 adj. 
 Aperitive. Aperitif, m. 
 Appetite. Appetit, m. 
 Appetizing, Appetissant, e, adj. 
 Apple. Pomme, /. (French). Apfel 
 (German). 
 
 Cashew apple. Anacarde, /. 
 
 Custard apple. Cachiment. 
 
 Love apple. Pomme d'amour, f. 
 
 Russet apple. Reinette, f. 
 
 Shad apple. Alise, /. ; Corme, f. 
 
 Stewed apples. Compote de pommes. 
 
 Shaped round like an apple. 
 Pomme, e, pa. p. 
 Apricot. Abricot, m. (French). Ap- 
 rikose, Aprikosen (German). 
 
 Candied apricots. Abricots glac6s. 
 
 Apricot jam. Confiture d'abricots. 
 
 Apricot-peach. Abricot-peche, m. 
 
 Apricot sherbet. Sorbet von Apri- 
 kosen (German). 
 
MARTYN\S MENU DICTIONARY 
 
 Apricotine (a cordial). Abricotine, /. 
 
 April, Avril, m. 
 
 Arabian style, Arabic. Sarrasin, e, 
 
 Arabique, Arabe, adj. 
 Arbute berry. Arbouse, /. 
 Areca nut. Noix d'arec. 
 Aril. Arille, f. 
 
 Armenian (style). Arm^nien, ne,adj. 
 Army. Armee, f. 
 Aroma. Arome, m. 
 Aromatic. Aromatique, adj. 
 Arrack. Arack, Rack, m. 
 Arrowroot. Pfeilwlirz (German). 
 Arrowroot drink. Pfeilwlirz ge- 
 trank (German). 
 Art. Art, m. 
 Artie. Artique, adj. 
 Artichoke. Artichaut, m. (French). 
 Artischoke (German). 
 Artichoke bottoms. Fonds (or culs) 
 
 d'artichauts. 
 Jerusalem artichoke. Topinambour, 
 m. ; Girasole, /. ; Patisson, m. ; 
 Artichaut de Jerusalem, m. 
 Winter artichoke. Artichaut d'hiver. 
 As. Comme. En (as, Pointes d'as- 
 perges en petits pois, asparagus tips 
 as peas). 
 Ashes. Gen d re, f. 
 Asia. Asie, f. 
 Asiatic. Asiatique, adj. 
 Asparagus. Asperges, /. plural 
 (French). Spargel (German). 
 Bunch of asparagus. Botte d'as- 
 
 perges. 
 Asparagus tips. Pointes d'asperges. 
 Aspic (garnished with or set in). A 
 
 I'aspic, en aspic. 
 Ass. Ane, m. ; Anesse, /. 
 Assorted. Assorti, e, adj. (As, 
 
 Gateaux assortis.) 
 Assyrian. Assyrien, ne, adj. 
 Astrachan. Astracan, adj. 
 Athenian. Athenien, ne, adj. 
 Atlanta. Atlante, m. 
 Atlantic. Atlantique, adj. 
 August (month of). AoUt, m. 
 Aurora. Aurore, f. 
 Australia. Australie, f. 
 Australian. Australien, ne, adj. 
 Austria. Autriche, f. 
 
 Austrian. Autrichien, ne, adj. 
 Autumn. Automne, /. 
 Azure-hued. Azure, e. adj. 
 
 Back. Dos, m.; Rable, m. (of hare). 
 
 Plump back. Rablu, adj. 
 Bacon. Lard fume. Petit saI6 
 
 (French). Speck (German). 
 
 English bacon. Petit sale a I'ang- 
 laise. 
 
 Slice of bacon. Tranche (f.) de 
 lard. 
 Badger. Blaireau, hi. (French). 
 
 Dachs (German). 
 Baked. Gratine, e, pa. p.; cuit (e) 
 
 au four; au four (French). Backen 
 
 ( German ) . 
 Baking dish. Tourtiere, /. 
 Baking powder. Levure en poudre. 
 Ball. Balle; /. ; Boule, /. 
 
 Decorated with small balls. 
 Pommete, e, adj. 
 Balm. Baume, m. 
 Balm-mint. Baume, m. ; Citronelle, /. ; 
 
 Melisse, f. 
 Bamboo. Bambou, m. 
 Banana. Bauane, /. 
 
 Common banana. Banane commune. 
 Banker. Banquier, ere, m., f. 
 Banquet. Banquet, m. ; Festin, m. : 
 
 Gala, m. 
 Bantam cock. Coq bantam, m. 
 Baobob. Baobab, m. 
 Barbel (fish). Barbeau. barbillon, m. 
 Barberries. £pines vinettes, /. 
 Barley. Orge, /. (French). Gerste, 
 (5raupen ( Germ an ) . 
 
 Barley water. Gerstenwasser (Ger- 
 man). 
 
 Winter barley. Brai, m. 
 Baron, Baroness. Baron, m. ; Baronne, 
 
 /. 
 
MARTYN'8 MENU DICTIONARY 
 
 Baron (of beef). Baron. (See 
 French.) 
 Base. Socle, m. 
 Basil (herb). Basilic, Basiliqiie, m. 
 
 (French). Basilicum, Baseler 
 
 ( German ) . 
 Basket. Corbeille, /. ; Panier, m. 
 Basle (a town in Switzerland). B^le. 
 Basque. Basque, adj. 
 Bass. Bars, m. 
 
 Sea bass. Bars de mer. 
 
 Black bass. Bars noir. 
 Basted. Arrose, e, pa. p. 
 Basting. Begiessen {German). 
 Bath. Bain, /. 
 Batter. Pate /. (French). Masse 
 
 {German). 
 Bavarian. Bavarois, e, adj. 
 Bay leaves. Feuilles de laurier 
 
 ( French ) . Lorbeerblatter ( Ger- 
 man). 
 Beaker. Buie, Buire, if. 
 Bean cake. Gateau de la feve. 
 Beans. Feves, m. {French). Bohnen 
 ( German) . 
 
 Broad beans. F&ves des marais ; 
 feves grosses. 
 
 Flageolet beans. Flageolets, w. 
 
 Kidney beans. F&ves de haricots, 
 /. ; Faseoles, f. ; Fayols. 
 
 Locust beans. Caroubes, Carouges. 
 
 Marsh beans. Gourganes, /. 
 
 Pole beans. Pois rames. 
 
 String beans. Haricots verts. 
 
 Small string beans. Feveroles, /. 
 
 String beans mixed with flageolets. 
 Haricots panaches. 
 
 Tonca. Tonquin beans. Toncas, m. 
 
 Wax and butter beans. Mange- 
 tout, m. 
 Bear. Ours, m. 
 Bear's paws, Pattes d'ours {French). 
 
 Barenatzen {German). 
 Beard. Barbe. /. 
 Bearded. Barbu, e, adj. 
 Bearnaise sauce. Bearner sauce {Ger- 
 man). 
 Beaten up. Brouille, e, pa. p. 
 Beautiful. Beau, bel, m. ; belle, f. ; 
 
 beaux (plural), adj. 
 Beaver. Castor. »?. 
 
 Beaver tails. Biberschwanz {Ger- 
 man). 
 Beccafico. B^cfique, w. ; oiseau 
 
 chypre, m. 
 Becuna. Becune, f. 
 Bed. Lit, m. 
 
 Bedouin (style). Bedouin, e, adj. 
 Bee-hive. Ruche, f. 
 Beech. Hetre, m. 
 
 Beechnut. Faine, f. 
 Beef. Boeuf, m. {French). Rind- 
 fleisch (German). 
 
 Boiled beef (that has been used to 
 make soup). Bouilli, m. 
 
 Corned beef, salted beef. Boeuf 
 sale. 
 
 Loin of beef. Aloyau. 
 
 Roast beef. Boeuf r6ti, Rosbif, m. 
 
 Sour beef. Sauerbraten (German). 
 
 Stewed beef. Boeuf a I'Stuv^e; 
 boeuf en ragout. 
 
 Beef tea. Rindfleischtee (German). 
 Beefsteak. Bifteck, Beefsteak, m. 
 
 { French ) . Rindsschnitten ( Ger- 
 man ) . 
 Beer. Biere, f. (French). Bier 
 
 (German) . 
 Beeswax. Cire, m. 
 Beet. Bette, Bette commune, f. 
 Beetroot. Betterave, f. 
 
 Red beet. Bette rouge. 
 Before. Avant. 
 Belgium. Beige, /. 
 Bengalese. Bengali, e, adj. 
 Ben nut. Noix de ben, m. 
 Bergamot pear, Bergamot orange. 
 
 Bergamote, f. 
 Berlin. Berlinois, e, adj. (French). 
 
 Berliner (plural) (German). 
 Bermudas. Bermudes, /. 
 Berry. Bale, /. 
 
 Berry shaped. Bacciforme, adj. 
 Best. Supreme, adj. 
 
 Best quality (applied to French 
 peas especially). Extra-fin, e. 
 adj. 
 Betel nut. Betel, m. ; Noix d'arec, m. 
 
 Betel pepper. Betel, m. 
 Bilberries. Raisins des bois, m. 
 Bill of fare. Carte, f. ; Menu, m. 
 
MARTYN'S MENU DICTIONARY 
 
 99 
 
 Bill of fare for the day. Carte du 
 jour. 
 Bird. Oiseau, m. 
 
 Biscay (style). Biscaien, ne, adj. 
 Biscuit. Biscuit, m. {French). Bis- 
 kuit {German). 
 Finger biscuits. Biscuits a la 
 
 cuillere. 
 Sea biscuit. Galette, f. 
 Tea biscuit. Biscotin, m. 
 Bitter. Amer, ere, adj. {French). 
 
 Bitteren {German, plural). 
 Bittern. Butor, w. 
 Black. Noir, e, adj. 
 Blackberries. Bales- de ronce* ; Mures 
 (de ronce, /. ; Mures sauvages, f. 
 {French). Brombeeren {German). 
 Blackbird. Merle, m. 
 Blackened. Charbonne, e, pa. p. 
 "Black Jack." Caramel, m. 
 Black and white (design or color). 
 
 (En) demi-deuil. 
 Blanc-mange (dessert). Blanc-man- 
 ger, m. 
 Marbled blanc-mange. Marmorier- 
 tes {German). 
 Blanched. Blanchi, e, pa. p. 
 Blended (whiskey). Fusionn§, e, 
 
 pa. p. 
 Bloaters. Harengs fum6s, m. 
 
 {French). Bticklinge {G&rnian) . 
 Block. Bloc, m. 
 Blood. Sang, m. 
 Blood pudding. Boudin noir, m. 
 Blossoms. Bliithen {German). 
 "Blow out." Bafre, f. {slang). Les 
 
 babines. 
 Blue. Bleu, e, adj. ; Cerul6, e, adj. 
 
 Marine blue. Outremer, m. 
 Blueberries. Mirtilles {Frefich). 
 
 Blaubeeren ( German ) . 
 Bluefish. Coryph&ne, f. 
 Boar. Verrat, m. 
 
 Wild boar. Sanglier, m. {French). 
 
 Wildschwein (German). 
 Young boar. Marcassin, m. 
 Board and lodging. Pension, f. 
 Bohemian (style). Bohemien, ne; 
 
 Tchecque, adj. 
 Boiled. Bouilli, e, pa. p. {French). 
 Zu kochen {German). 
 
 Plain boiled. Au naturel. 
 Boiled down. Reduit, e, pa. p. 
 Boiling. Bouillant, e, adj. 
 Boletus. Bolet, Bolet comestible, m. 
 Bologna. Bologne, w. 
 Bomb. Bombe, f. 
 
 Bonbons. Bonbons, w. ; Sucrgne, /• 
 Bone. Os, m. ; Quasi, m. 
 
 Shoulder bone. Humeral (os), m. 
 
 Small bone. Osselet, m. 
 Boned, boneless. D6soss6, e, pa. p. 
 Bonito (fish). Bonite, f. 
 Bordeaux (style). Bordelaise, adj. 
 Bordelaise (sauce). Bordelaise, f. 
 Border. Bordure, /. ; Rebord, m. 
 
 Fanciful border. Bordure de fan- 
 taisie. 
 Bordered. Borde, e, pa. p. 
 Bottle. Bouteille, f. 
 
 Small bottle. Flacon, m. 
 
 Water bottle. Carafe. 
 Bottom, m. Cul, w. ; Fond, m.* 
 Bouquet. Bouquet, m. 
 Bourage. Bourrache, f. 
 Bourbon (style). Bourbonnien, ne, 
 
 adj. . 
 
 Bourdaloue (style). Bourdaloue, adj. 
 Bowl. Bassin, w. 
 
 Salad bowl. Saladier, m. 
 Box. Caisse, f. ; Boite, f. (pronounced 
 
 Iwart with vowel long). 
 Brabant (style). Brabangon, ne, adj. 
 Brace (of rabbits, etc.). Accolade, f. 
 
 Brace side by side. En accolade. 
 As, lapins en accolade. 
 Brahminical. Brahmanique, adj. 
 Brains. Cervelles, f. pi {French). 
 
 Gehirn {German). 
 Braised. A la braise; Braise, e; 
 
 £tuv6, e, pa. p. {French). Ge- 
 
 schmort {German). 
 Branches. Branches, f. As, asperges 
 
 en tranches. 
 Brandy. Branderin, m. ; Cognac*, m. ; 
 
 Eau de vie, f. {French). Brannt- 
 
 wein {German). 
 Burnt brandy. Eau de vie brul§ ; 
 Brulot, m. 
 
 Burned with brandy. Flambe au 
 cosnac. 
 
 LOFC. 
 
100 
 
 AfARTYN'S MENU DICTIONARY 
 
 Brandied peaches, etc. Peches a 
 
 I'eau de vie, etc. 
 Brawn. Fromage de cochon, m. 
 
 (French). Sulze (German). 
 Brazil. Bresil, m. 
 
 Brazil nuts. Chataignes de Bresil ; 
 
 Noix de Br6sil. 
 Bread. Pain, m. 
 
 Black bread. Pain noir. 
 
 Brown bread. Pain bis (French). 
 
 Schwarzbrod ( German ) . 
 Brown pulled bread. Biscotin, m. 
 Buttered bread rubbed with garlic. 
 
 Pain frotte. 
 Our daily br^^ad. Pain de quotidien. 
 Finest bread. Pain mousseau. 
 Bread of the first baking. Pain de 
 
 la premiere fournee. 
 Home-made bread. Pain de menage. 
 Household bread. Pain bis blanc. 
 Light bread. Pain mollet. 
 New bread. Pain tendre. 
 Rye bread. Pain de seigle. 
 ■Slice of bread. Tartine, f. 
 Slices of bread with butter. 
 
 Beurrees ; Tartines de beurre, f. 
 Soft part of bread, bread crumb. 
 
 Mie, /. 
 Stale bread. Pain rassis. 
 Bread (or cake) toasted. Zwie- 
 back (German). 
 Unleavened bread. Pain azyme, m. 
 
 (French). Matzoth (Hehrew) . 
 Wheaten bread. Pain de froment. 
 White bread. Pain choine ; Pain 
 
 blanc. 
 Bread crumbs. Mie de pain. 
 
 Chapelure. 
 Bread pudding. Ponding au pain 
 
 ( French ) . Brotberg ( German ) . 
 Bread soup. Panade, /. 
 Bread water. Brotwasser (Ger- 
 man). 
 Bread tree. Baobab, m. 
 Breaded. Pane, e, jja. ji. (French). 
 
 Eingekrustet (German). 
 Breakfast. Dejeuner, m. 
 Breakfast stew. Pickelsteiner Fleisch 
 
 (German). 
 Breast (of a bird). Poitrine, /. 
 ( French ) . Brust ( German ) . 
 
 Breast of chicken. Supreme de 
 volaille, m. 
 
 Breast (of an animal). Brisquet, /. 
 Bride. Braut (German). 
 Brie cheese. Brie, m. 
 Brill. Barbue, /. 
 Brine (in which fish or meat is 
 
 sauced or pickled). Marinade, /. ; 
 
 Saumure, /. 
 Brisket. Brisquet, m. (French). 
 
 Brustkern (German). 
 Brittany (style). Breton, ne, adj. 
 Brittle. Cassant, e, adj. 
 Broccoli (a kind of cauliflower). 
 
 Brocoli, m. 
 Broiled. Grille, e, pa. p. (French). 
 
 Auf dem rost braten (German). 
 Broken. Brise, e, pa. p., Casse, e. 
 
 Coupe, e. 
 Broth, Brouet. m. ; Bouillon, m. 
 
 (French). Fleischbriihe (German). 
 
 Broth in which fish has been boiled. 
 Court-bouillon, m. 
 
 White, broth. Blanche. 
 
 Veal broth. Blond de veau. 
 Brown. Brun, e, adj. (Of bread, 
 
 pastry, etc.). Bis, e, adj. 
 Browned. Gratine, e, pa. p. ; au gra- 
 
 tin (French). Gebraunt (Ger- 
 man). 
 Brownish. Brunatre, adj. 
 Bruised. Pile, e, pa. p. 
 Brunswick. Braunschweiger, adj. 
 
 (German). 
 Brussels (style). Bruxellois, se, adj. 
 Brussels sprouts. Choux de Brux- 
 
 elles (French). Briisselerkohl, 
 
 Rosenkohl (German). 
 Buck. Daim, m. 
 Buckwheat. Sarazin, m. (French). 
 
 Buchweizen, Buchweizenmehl (Ger- 
 man) . 
 Bude (a city in Hungary). Bude. 
 Buffalo. Buffle, m. 
 Buffet. Buffet, m. 
 Bull. Taureau, m. 
 Bunch. Botte, /. (as, Bottes des as- 
 
 perges) ; Bouquet, m. (as, louquet 
 
 garni) ; Fagot, m., grappa (of 
 
 grapes, raisins — as, une grappe de 
 
 raisins). 
 
MARTYN'S MENU DICTIONARY 
 
 101 
 
 In small bunches. En petites bottes, 
 /. 
 Bundle. Botte, /. ; Faisceau, m. ; Fas- 
 cine. /. 
 Burbit. Barbotte*, /. ; Lotte commune, 
 
 /. ; Lotte de riviere, f. 
 Burgundy (name of town). Bour- 
 
 gogne, /. 
 Burgundy (wine). Bourgogne, m. ; 
 
 Vin de Bourgogne. 
 Burgundy (style). Bourguignon, onne, 
 
 ad. (Boiirguignotte is also used, 
 
 but it is incorrect.) 
 Burlesqued. Travesti, e, adj. 
 Burnet, Salad burnet. Pimprenelle, f. 
 Butter. Beurre, m. (French). But- 
 ter (German). 
 
 Anchovy butter, lobster butter, etc. 
 Beurre d'anchois, beurre de ho- 
 mard, etc. 
 
 Browned butter. Beurre noir. 
 
 Fairy butter. Feen-Butter (Ger- 
 man ) . 
 
 Fresh butter. Beurre frais. 
 
 Melted butter. Beurre fondu. 
 
 Montpellier butter, Beurre de 
 Montpelier. 
 
 Nut brown butter. Beurre noisette. 
 
 Butter in pats. Beurre en pain. 
 
 Butter in rolls, lump butter. Beurre 
 en livre. 
 
 Resembling butter. Butyrace, e, 
 adj. 
 
 Salt butter. Beurre salg. 
 Butter dish. Beurrier, m. 
 Butter pear. Beurre, m. 
 Butter rings. Butterkranze (Ger- 
 man). 
 Butter sauce. Sauce au beurre. 
 Buttered. Beurre, e, adj. 
 Butterfly, Papillon, m. 
 Buttermilk. Babeurre, m. ; Lait de 
 
 beurre (French). Buttermilch 
 
 ( German ) . 
 Burning hot. Brulant, e, adj. 
 Burnt. Brtllg, e, ?ja. p. ; Charbonn6, 
 
 e, pa. p. 
 Bustard. Vanneau, m. 
 Butcher. Boucher, ere, m., f.. 
 
 Pork butcher. Charcutier, bve, m., 
 f- 
 
 Byronian. Byronien, ne, adj. 
 Byzantine. Byzantin, e, adj. 
 
 Cabbage. Chou, w. (French). Kraut; 
 Kohl* (German). 
 Cabbage with bacon. Choux au 
 
 lard. 
 Headed cabbage. Choux cabus 
 (plural) ; Choux pommes. 
 Red cabbage. Choux rouges (plu- 
 ral ) . 
 Savoy cabbage. Choux de Savoie 
 (French). Savoyenkohl ; Wir- 
 sing (German). 
 Savoy cabbage sprouts. Broques, m. 
 Ttirnip cabbage. Chou-navet. 
 Whiteheart cabbage. Chou blanc 
 (French). Weisskraut (Ger- 
 man). 
 Cabbage palm. Arec d'Amerique, 
 
 m. 
 Cabinet. Kabinett (German). 
 Cairo (capital of Egypt). Caire, m. 
 Cake. Gateau, m. (French). Kuchen 
 
 (German). 
 Calf's brains. Cervelles de veau, f. 
 plural (French). Kalbshirn (Ger- 
 man). 
 Calf's foot. Pied de veau, m. 
 Calf's head. Tgte de veau, f. 
 
 (French). Kalbskopf (German). 
 Calf's knuckle. Jarret de veau, m. 
 Calf's liver. Foie de veau, m. 
 California. Californie, f. 
 Cambrian (Welsh). (jambrien, ne, 
 
 Camomile. Camomille, f. 
 
 Candied. Candi, e, pa. p. 
 
 Candy. Bonbons, m. ; Candi, m. 
 
 Cane. Canne, /. 
 
 Cantaloup. Cantaloup, m. ; Melon, m. 
 
 Canteen. Cantine, f. 
 
102 
 
 MARTYN'S MENU DICTIONARY, 
 
 Cantharellus (a kind of mushroom). 
 
 Cantharelle, /. 
 Cap. Bonnet, m. 
 Caper. Capre, /. (French). Kapern 
 
 (German, plural). 
 Caperon. (See Capon.) 
 Capon. Chapon, m. (French). Ka- 
 paun (German). 
 
 Semi-capon. Coquatre, m. 
 
 Young capon. Chaponneau, m. 
 Capuchin friar. Capucin, m. 
 Caramel (burnt sugar). Caramel, m. 
 
 With caramel, converted into cara- 
 mel. Au caramel, caramelise, e, 
 pa. p. 
 Carapace. Carapace, /. 
 Caraway seed. Cumin, m. ; Carvi, m. 
 
 ( Fren ch ) . Klimmel ( German ) . 
 Carbonated. Carbonate, e, pa. p. 
 Carbonic. Carbonique, adj. 
 Carcass. Carcasse, /. 
 Card. Carte, /. 
 Cardamom. Cardamome, m. (French). 
 
 Kardamom (German). 
 Carde (edible part of cardoons, white 
 
 beet, etc.). Chard, /. 
 Cardoon. Cardon, m. 
 Caribou. Caribou, m. 
 Carnival. Carnaval, m. 
 Carob-bean. Caroube, Carouge, f. 
 Carousal. Carrousse, f. 
 Carp. Carpe, /. (French). Karpfen 
 
 ( German ) . 
 
 German carp. Carpe miroire. 
 
 Hashed carp. Carpie, f. 
 
 Small carp. Carpeau, m. 
 
 Very small carp. Carpillon, m. 
 
 Carrots. Carottes, f. (French). 
 
 Mohren, Mohrchen (German). 
 
 Winter carrots. Mohrruben (Ger- 
 man). 
 Cartridge. Cartouche, m. 
 Carved. Depec6, e, pa. p.; Ttanch6, e; 
 
 Denu^, e ; 6cuye, e. 
 Casareep. Cabiou, m. 
 Case. Caisse, f. (French). Kastchen 
 
 (German). 
 
 In cases. En caisses. 
 Cashew nut. Anacarde, m. 
 
 Cashew nut oil. Caraba, m. 
 
 Cassava. Cassave, /. 
 
 Castilian. Castillan, e, adj. 
 
 Castle. Chateau, m. 
 
 Cat. Chat, m. 
 
 Caterer. Traiteur, ni. 
 
 Catfish. Anarrhique, /. 
 
 Caudle. Chaudeau, m. 
 
 Caul. (See Caicl.) 
 
 Cauliflower. Chouxfleur, m. pi. 
 (French). Blumenkohl (German). 
 German cauliflower. Carviol. 
 
 Caviare. Caviar, m. (French). Kaviar 
 (German). 
 
 Caw (fruit of the white thorn). Sen- 
 elle, /. 
 
 Cawl, Caul. Cr6pine, f. 
 
 Celeriac. Celeri rave, celeriache, m. 
 
 Celery. Celeri, tn. (French). Sellerie 
 (German). 
 
 Knob celery. (See Celeriac). 
 Wild celery. Ache, /. 
 
 Cellar. Cave, /. 
 
 Cellaret. Canevette, /. 
 
 Centime (about 1-5 of a cent). Cen- 
 time, m. 
 
 Centrepiece. Surtout, m. ; PiSce 
 montee. 
 
 Century. Si&cle, m. 
 
 Ceps. Cepes, m. 
 
 Cereal. Cer^ale, /. 
 
 Cerulean. Cerule, e, adj. 
 
 Chafing dish. Chaufferrette, f. 
 Rechaud, m. 
 
 Chalet. Chalet, m. 
 
 Chalice (now the communion cup, for- 
 merly any cup). Calice, m. 
 
 Champagne. Sect, Schaumwein (Ger- 
 man). 
 
 Channeled. Cannele, e, adj. 
 
 Charcoal. Charbon de bois, m. 
 
 Chard. Charde. 
 
 Charlotte Russe (French). Russischer 
 Krustenpudding ( German ) . 
 Apple charlotte. Charlotte de 
 pommes. 
 
 Cheap. Au bon marche. 
 
 Checkered. Quadrille, e, adj. 
 
 Cheek. Joue, /. 
 
 Cheese. Fromage, m. (French). 
 Kase ( German ) . 
 
martytk^ menu dictionary 
 
 103 
 
 Camembert cheese. Camembert, m. 
 Cheshire cheese. Chester, m. 
 Cream cheese. Fromage k la crfeme. 
 Goat's milk cheese. Cabrillon. 
 Jura cheese. Vacherin, m. 
 Neufc'hatel cheese, in the form of a 
 
 bung. Bondon. 
 Parmesan cheese. Parmesan, m. 
 Roquefort cheese. Roquefort, m. 
 Cheese dish. Porte fromage, m. 
 Cheese rennet. Caille-lait, m. 
 Cheese straws. Paillettes de from- 
 age. 
 Cherry. Cerise, /. (French). Kirschen 
 (German). 
 
 Candied cherries. Cerises glac6es. 
 Dried cherries. Cerisettes, f. pi. 
 Musk cherries. Cerises musquees. 
 Ox-heart cherries. Bigarreaux, m. ; 
 
 Griottes, /. 
 Wild cherries. Aigriettes, f. 
 With cherries. Aux cerises. 
 Cherrybread. Kirschenbrot ( Ger- 
 man). 
 Cherrycake. Kirschenkuchen ( Ger- 
 man). 
 Cherry red. Rouge-cerise, adj. 
 Chersite. Chersie, /. 
 Chervil. Cerfeuil, m. Kerbel (Ger- 
 man). 
 
 Sweet chervil. Cerfeuil musque. 
 Chestnut. Chataigne, /.* ; Gamande, 
 /. (French) ; Kastanien (German, 
 plur.) 
 Candied chestnuts. Marrons glac6s, 
 
 pi. 
 Spanish chestnut. Chataigne com- 
 mune. 
 Sweet chestnut. Marron, m. 
 (French). Maronen (German 
 plur. ) . 
 Chicken. Poulet, f. 
 
 Hot house chicken. Poussin, m. 
 Old chicken. Poule, f. 
 Roasting chicken. Poulet a rotir. 
 Spring chicken. Poulet de grain, 
 m. (French). Hahnchen (German). 
 Chicken mousse. Mousse de volaille. 
 Chicory. Chicoree, /. ; escarole, f. 
 
 Wild chicory. Barbe de capucin. 
 Chilled. Frapp6, e, pa. p. (applied to 
 
 champagne, etc.). Refroidi, e. pa. 
 
 P- 
 Chin. Menton, m. 
 China. Chine. /. 
 Chinese (style). Chiuois. e, adj. 
 Chinese birds' nests. Nids d'hiron- 
 
 delles de Chine (Consomme aux nids 
 
 dliirondelles de Chine). 
 Chitterlings. Andouilles. f. ; Andou- 
 
 illettes, /. 
 Chive. Ciboulette, /. : cive, civette, 
 
 /. (French). Schnittlauch (Ger- 
 man, plural). 
 Chocolate. Chocolat, m. (French). 
 Schokolade ( Germ a n ) . 
 
 Chocolate with milk. Chocolat au 
 lait, m. (French). Milchschok- 
 olade (German). 
 Chocolate pot. Chocolati&re, f. 
 Choice. Choisi, e, pa. p. ; Friand, e, 
 
 adj. 
 Chopped. Gehackt ( German ) . 
 Chops. Cotelettes, f. (German). 
 Rippchen (German). 
 
 Thin chop. Riblette, /. 
 Chops (of pigs). Abajoues. /. 
 Christmas. Noel, m. (French). Wein- 
 
 achten (German). 
 
 Christmas cake. Gateau de Noel, m. 
 
 Christmas tree. Weinachtsbaum 
 (German). 
 Chrysanthemum. Chrysantheme, m. 
 Cibol (a kind of Welsh onion). Cib- 
 
 oule, /. 
 Cider. Cidre, w.* ; mout, m.: pomme, 
 
 m. (French). Apfelwein (Ger- 
 man). 
 
 Cider vinegar. Yinaigre de cidre, m. 
 Cigar. Cigare, m. 
 Cinnamon. Cannelle, /.* : cinname, 
 
 cinnamone, m. (French). Zimmt 
 
 (German). 
 
 Candied cinnamon, cinnamon com- 
 fit. Cannelas, m. 
 
 Chinese cinnamon. Cassia. 
 Citron. C6drat, m. (French). Cit- 
 
 rone (German). 
 
 Candied citron. Cedrat confit. 
 
 Citron water. Citronelle. 
 City (style). Urbain, e, adj. 
 Civet. (See Chive). 
 
104 
 
 MARTYN\^ MENU DICTIONARY 
 
 Clams. Lucines, f. (French). Venus 
 Muschelu ( G erma n ) . 
 
 Hard clams. Clovis, f. ; Lucines 
 orangees. 
 
 Soft clams. Lucines papillons. 
 Clam chowder. Muschelgericht (Ger- 
 man). 
 Clamp-fish. Clamp, m. 
 Claret. Clairet, m. (French). Roth- 
 
 wein (German). In English, the 
 
 word '*claret" is generally applied to 
 
 all red Bordeaux wines, but in 
 
 French "clairet"' means only a pale 
 
 weak wine. 
 
 Claret sauce. Rotweinsauce (Ger- 
 man). 
 Clarified. Clarifie, e, pa. p. (French). 
 
 Gelautert (German). 
 Claws (of a lobster or crayfish). 
 
 Pattes, f. pi. 
 Clear. Clair, e, adj. (French). Klar 
 
 (German). 
 Clot (of milk, etc.). Caillot, m. 
 Clotted. Caille, e, adj. 
 Clove. Girofle, f. ; Clou de girofle, m. 
 
 (French). Nelken, Nelkenpfeffer 
 
 (German, plural). 
 
 Clove bark. .Cannelle giroflee. 
 
 Of clove. Giroflee, adj. 
 
 Clove cordial. Ge^, iirznelken- 
 
 Liqueur ( Germ an). 
 Clover. Trefle, m. 
 Cluster. Bouquet, m. 
 Coagulated. Coagule, e, pa. p. 
 Cob. Tige, /. 
 Cochineal. Cochenille, f. (French). 
 
 Kochinelle (German) . 
 Cock. Coq, m. (French). Hahn 
 
 (German). 
 
 Old cock. Coquard, m. 
 Cocks' c>mbs. Cretes (f.) de coq. 
 Cockle. Bucarde, m. 
 Cocoa. Cacao, m. (Do not use coco 
 
 as that is applied more correctly to 
 
 the cocoanut. ) 
 
 Cocoa butter. Beurre de cacao. 
 Cocoanut. Ooco, m. Noix de coco, /. 
 
 Cocoanut kisses. Macarons de coco, 
 
 /. 
 vCod fish. Gade, m.: cabillaud, m. 
 ( French ) . Kabeljau ( German ) . 
 
 Dried salted cod. Morue seche 
 (French). Stockfisch (German). 
 
 Salt cod. Morue salee (French), 
 Stockfisch (German) . 
 CofEee. Cafe, m. (French). KafiEee 
 
 ( German ) . 
 
 After dinner coffee, black coffee. 
 Cafe uoir. 
 
 Black coffee with burned brandy. 
 Cafe Gloria. 
 
 Coffee with cream. Cafe a la cremo. 
 
 Ground coffee. Cafe en poudre. 
 
 Iced coffee. Cafe frappe. 
 
 Coffee with milk. Cafe au lait. 
 
 Mocha coffee. Moka, m. 
 
 Small cup of coffee. Demi-tasse de 
 cafe. 
 
 Turkish coffee. Cafe turc. 
 
 Virgin coffee (an infusion of the 
 whole coffee bean ) . Cafe vierge. 
 
 Whole coffee. Cafe en grains. 
 
 With coffee flavor. Au cafe. 
 Coffee custard. Crfeme au cafe. 
 Coffee-house. Buvette, /.; cafe, m. 
 Coffee ice cream. Glace au cafe. 
 Coffee-house keeper. Cafetier, m. 
 Cognac. Franzosischer Branntwein 
 
 (German). 
 Colander. Passoire, /. (French). 
 
 Seiher ( German) . 
 Cold. Froid, e, adj. (French). Kalt 
 
 (German). 
 
 Cold dishes. Plats froids. 
 Colin (Virginian quail). Colin, m. 
 Collation. Collation, /. ; Gouter, m. 
 Collop. Escalope, f.; Griblette, f. 
 Colored. Colore, e, adj. 
 Column. Colonne, f. 
 Combs. Crgtes, f. 
 Commissary. Commissaire, m. 
 Common. Bas-se, Plebeien-ne, adj. 
 Condiment. Assaisonnement, m. 
 Confectioner. Confiseur, m. 
 Confectionery. Confiserie, f. 
 Confusedly. Pele-mele, adv. 
 Congealed. Gele, e, pn. p. 
 Conger eel. Congre, m. 
 Convivial. Convivial, e, adj. 
 Cook. Cuisinier-&re, m. f. (French). 
 Koch (German). 
 
 Chief cook. Chef de cuisine, m. 
 
MARTYN'8 MENU DICTIONARY 
 
 105 
 
 Roast cook. ROtisseur, m. 
 
 Sauce cook. Saucier, m. 
 
 Soup cook. Potagiste, m. 
 Cooked. Cuit, e. pa. p. Apprete, e, pa. 
 p. (French). Gekocht (Ger- 
 man). 
 
 " over. Recuit, e, pa. p. 
 
 " in the ashes. Cuit sous la cen- 
 dre, /. 
 
 " in a braising pan. Braise, e, 
 pa. p. 
 
 '' in the oven. Etuve. e, pa. p. 
 
 " plainly and simply. An nat- 
 urel. 
 
 " with rich meat gravy. Au gras. 
 
 " slowly. Mijote, e, pa. p. 
 Cooled. Refrigere, e, pa. p. Refroidi,-'' 
 
 e, adj. 
 Cooling. Refrigerant, e, adj. Refroi- 
 
 dissant, e, adj. 
 Coral. Co rail, m. 
 Cordial. Liqueur, /. 
 Core. Trognon, m. 
 Cored (as of an apple) . Vide, e, pa. p. 
 Coret (a kind of snail). Coret, in. 
 Coriander. Coriandre, f. 
 Cork. Bouchon, m. 
 Corked. Bouche, e, pa. p. ' 
 Corkscrew. Tire-bouchon, m. 
 Corn. Ble, m. ; grain, m. 
 
 Indian corn. Ble, m. ; Ble de Tur- 
 quie. 
 
 Sweet corn. Mai's, m. 
 
 Sweet corn boiled on the cob. Mais 
 bouille en tige. 
 Corn salad (a plant). Doucette, f.; 
 
 Mache, f. (Salade de maches). 
 Corned. Sale*, e, adj. Prepare, e. 
 Corned meat. Pokelfleisch (German). 
 Cornmeal. Mais, maismehl (German). 
 Cornstarch. Fecule de mais (French). 
 
 Kornstarke ( Germ an ) . 
 Cornucopia. Corne d'abondance. 
 Country. Campagne, f. (as in con- 
 trast to the city) ; Pays, m. (as 
 
 one's native country). 
 
 Country (style). Champetre, adj. 
 Cover. Cloche, /. 
 Covered. Convert, e, adj. 
 
 Covered with sauce or forcemeat. 
 ^Masque, e, pa. p. ; Nappe, e. 
 
 Covered with water. Submerge, e. 
 Covey (of partridge). Compagnie, /. 
 Cow (milch). Vache, /. 
 Crab. Crabe, m. ; Poupart, m. 
 
 ( French ) . Krabbe ( German ) . 
 
 Oyster crab. Crabe d'huitre, m. 
 
 Soft shell crab. Crabe mou, m. 
 Crab butter. Krabben butter (Ger- 
 man ) . 
 Crabapple. Pomme sauvage, /. 
 
 (French). Holzapfel, Kirschapfel 
 
 (German) . 
 Cracked. Casse, e, pa. p. ; F61e, e, 
 
 Creve, e (generally used for rice). 
 Crackling, adj. Croquant, e. 
 Cracklings. Craquement, m. Peau de 
 
 pore, m. (French). Fettwlirfel 
 
 (German) . 
 Cracknels. Croquignoles, /. ; craque- 
 
 lins, m. 
 Crake berry. Camarine, /. 
 Cranberry. Airelle rouge, f. ; canne- 
 
 berge, f. (French). Preisselbeeren 
 
 (German, plural). 
 Cranberry, adj. Preisselbeer (Ger- 
 man). 
 Crayfish. £crevisse, /. (French). 
 Krebs (German). 
 
 Crayfish butter. Beurre d'ecrevissea 
 (French). Krebsbutter (Ger- 
 man). 
 Cream. Cr^me, /. (French). Sahne, 
 Rahm (German). 
 
 Clotted cream. Caille, m. ; caille- 
 botte, f. 
 
 Whipped cream. Cr^me fouettee 
 (French). Sahne (German). 
 
 Vanilla cream, etc. Creme a la 
 vanille, etc. 
 
 Without cream (skimmed). £creme. 
 adj. 
 
 With cream or cream sauce, k la 
 creme. 
 Cream beer. Schaumbier (German). 
 Cream of tartar. Creme de tartare. 
 Oream puffs (pastry). Choux k la 
 
 cr^me (French). Windbeutel (Ger- 
 man). 
 
106 
 
 MARTYN'S MENU DICTIONARY 
 
 Cream bowl-cup. Hoppelpoppel (Ger- 
 man). 
 Creamy. Cremeux-se, adj. 
 Creole (style). Creole, adj. 
 Crescent. Croissant, m. 
 Cress. Cresson, m. 
 
 Water cress. Cresson. Cresson 
 d'eau. 
 
 Indian cress. Capucine, /. 
 Crimped paper (in). En papillote, /. 
 Crimson. Cramoisi, e, adj. 
 
 Light crimson. Incarnadin, e, adj. 
 Crisp. Croqiiant, e, adj. ; croustillant, 
 
 e. 
 Crispet. Craquelin, m.. 
 Crockery. Vaisselle, /. pUir. 
 
 Earthenware crockery. Faience, f. 
 Crop (harvest). Recolte, /. (French). 
 
 Kropf (German). 
 Crop (wine). Vinee, f. 
 Crowberry. Camarine, /. 
 Crown. Couronne, /. 
 Crullers. Plinsen (German). 
 Crumb. Mie de pain, miette, /. 
 
 Bread crumbs. Chapelure, /. 
 
 Grated crumbs. Panure, /. 
 Crumbed. Emiette, e, pa. p. 
 Crushed. Broye, e, pa. p. (French). 
 
 Gestoszen ( German) . 
 Crust. Croiite, Crouton, m. ; Crous- 
 
 tade, /. (French). Kruste (Ger- 
 man). 
 
 Garnished with crusts. Croutonn(?, 
 e, pa. p. ; aux croutons. 
 Crustless. Reroute, e, adj. 
 Cuban. Cubain, e, adj. 
 Cube. D6, m. 
 Cucumber. Concombre, m. (French). 
 
 Gurken (German, plural). 
 Culinary. Culinaire, adj. 
 Ctillis. Coulis, m. 
 
 Cup. Tasse, /. ; coupe, f. (French). 
 Becher, Ta.ssen (German, plural). 
 
 Loving cup. Liebes Becher (Ger- 
 man). 
 Half cup. Demi-tasse, /. 
 Cup custard. See Custard. 
 Curd. Caille, m.: Caille-botte, f. 
 Curdled. Caille, e, pa. p. ; coagul6, €. 
 Cured. Saure, e, pa. p. (smoked) ; 
 marine, e (in vinegar, etc.). 
 
 Curled. Frise, e, adj. 
 Curlew. Courlieu, Courlis, w. 
 Young curlew. Corlieu, m. 
 Currants. Grosoilles. /. ; Raisins de 
 Corinthe, m. (French). Johannis- 
 
 beeren (German). 
 Black currants. Cassis, m. 
 Common currants. Raisins de 
 
 mars. 
 Dried currants. Corinthen (Ger- 
 man). 
 Small currants. Groseillons, m. 
 Black currant syrup or cordial. 
 
 Cassis, m. 
 Currant vinegar. Johannisbeer- 
 
 Essig (German). 
 Currant wine. Johannisbeerenweiu 
 (German). 
 Currant, adj. Johannisbeer (Ger- 
 man), adj. 
 Curry. Cari, m. Kari, m. 
 
 Curry powder. Currie, m. 
 Custard. Creme au lait, /. ; Coutarde, 
 
 /. 
 
 Cup custard. Pot a la creme, Flan 
 a la cr^me (French). Tassen- 
 speise (German) . 
 Cut. Tranche, e, pa. p. 
 " in pieces. D6pece, e, pa. p. 
 " short. Tronqu6, e, pa. p. 
 " in thin slices. Emince, e, pa. p. 
 Cutlet. CCtelette, /. Rippchen (Ger- 
 man, plural). 
 Czar. Tzar, m. 
 Czarina. Tzarine, /. 
 
 D 
 
 Dab (a small flat sea fish). LimanJe, 
 
 Dainty. Friand, e. Recherche, e, adj. 
 Dainty bits, small dainties. Frian- 
 
 dises, /., plural. 
 Dairy. Cremerie, /. ; Laiterie, f. 
 
MARTYJ^^'^ MENU DICTIONARY 
 
 107 
 
 Dampfuoodles. Dampfnouilles, /. 
 Dandelion, m. Dent-de-lion, m. 
 
 Pissenlit, m. (French). Lowenzahn 
 
 {German). 
 Danish. Danois, e, adj. 
 Dark colored. Fonce, e, adj. 
 Dash (of liquid). Flaquee (de), /. 
 Date (fruit). Datte, /. (French). 
 
 Datteln (German, plural). 
 Daybreak. Aube, f. 
 Decanted. Decante, e, pa. p. 
 Decanter. Carafe, f. 
 Decorated. Decore, e, pa. p. 
 Deer. Cerf, w. ; Daim, m. (French). 
 Reh (German) . 
 
 Female deer. Daine, f. 
 
 Young deer (fawn). Faon, m.; 
 jeune daim. 
 Delicate. Mignard, e, adj. ; Mignon-ne. 
 Delicious. Deliicieux-euse, adj. 
 Demijohn. Dame-Jeanne, f. 
 Devilled (applied to dishes with sharp 
 
 and hot seasoning). Diable, e, adj.; 
 
 a la diable. 
 Dice. De, m. 
 
 Diced. En des (French). In 
 Wlirsel ( German ) . 
 Diet. Diete, f. 
 Dill (pickle). Anett, m. (French). 
 
 Dill (German). 
 Diluted. Delaye, e, adj. 
 Dining-room. Refectoire, m. ; Salle a 
 
 manger. 
 Dinner. Diner, m. 
 Diplomatic, adj. Diplomatique, adj. 
 Disguised. Deguise, e, pa. p. ; traves- 
 
 ti, e, adj. 
 Dish. Plat, m. 
 
 Deep dish. Bassin, m. 
 
 Pie dish. Plat a tarte, m. ; tour- 
 ti^re, /. 
 
 Dishes (meaning a service of 
 
 dishes). Vaisselle, /. 
 Dissolved. Aufgelost (German). 
 Doe. Daine, f. 
 Dolphin. Bec-d'oie, m. 
 Domino. Domino, m. 
 Dory. Dorade. /. 
 Double, m. Double, m. (applying to 
 
 meats and game — double portion, 
 
 etc.) ; en tgte a tete. 
 
 Dough. Pate, /. 
 
 Dough crust. Abaisse, /. 
 
 Yeast dough. Levain, m. 
 Dove. Colombe, /. 
 
 Ring-dove. Mansard, m. 
 
 Young ring-dove. Ramereau, m. 
 
 T'urtle dove. Tourterelle, f. 
 Drained, figoutte, e, pa. p. ; Asseche, 
 
 e (French). Abgelaufen (German) . 
 Drawn (of poultry, etc.). Vide, e, 
 
 pa. p. 
 Dressed. Apprete, e, pa. p. 
 Dried. Ass6che, e, pa. p.; Desseche, 
 
 e ; Saure, e ; Seche, e. 
 Drink. Boisson, /. 
 Drippings. Degout, m. (French). 
 
 Bratenfett ( German ) . 
 Drop. Chiquet, m. ; Goutte. /. 
 Dry. Sec, m. ; seche, /., adj. 
 Duchess. Duchesse, /. 
 Duck. Canard, w. ; cane, /. (French). 
 Ente (German). 
 
 Black duck. Macreuse, /. 
 
 Blackhead duck. Canard &. tete 
 noire. 
 
 Blue-wing teal duck. Sarcelle ailes 
 bleues, /. 
 
 Blue wing duck. Morillon, m. 
 
 Brant duck. Canard dit Brant. 
 
 Canvas back duck. Canard canvas- 
 back. 
 
 Common or domestic duck. Canard 
 domestique. 
 
 Green wing teal duck. Sarcelle 
 ailes vertes, f. 
 
 Mallard duck. Canard dit Malart. 
 
 Mongrel duck. Canard m$tis. 
 Musk duck (sometimes incorrectly 
 called "Muscovy duck"). Canard 
 musqu6. 
 
 Red head duck. Canard h tete 
 rouge. 
 
 Small duck. Canardeau, m. 
 
 Tame duck. Barboteur, m. 
 
 Teal duck. Sarcelle, /. 
 
 Widgeon duck. Canard siffleur. 
 
 Wild duck. Canard sauvage ; Ois- 
 eau de riviere. 
 
 Wood duck. Tadorne. f. 
 
 Young female duck. Canette, /. 
 
 Young male duck. Caneton, m. 
 
108 
 
 MARTYN'S MENU DICTIONARY 
 
 Young wild duck. Albran, m. 
 
 Duckling. Canardeau, m. 
 
 Duke. Due, m. 
 
 Dumplings (small). Quenelles, /. pi.; 
 Noques (French). Kloschen (Ger- 
 man ) . 
 
 Yeast dumplings. Dampfnudeln (Ger- 
 man). Dampfnouilles (French). 
 
 Dunbird. Oiseau niais, m. 
 
 Dusted (with flour). Singe, e, pa. p. ; 
 Saupoudre, e, Enfarine, e. 
 
 Ear. Oreille, f. 
 
 Ear (of corn). Epi, m.; Tige, /. 
 Early. Hatif-ve, adj. (as, Pois hat if s, 
 
 early peas). Junge (German). 
 Earthuut. Arachide, /.; Bunion, m. 
 
 Chataigne de terre. 
 Earthenware pot, bowl, etc. Terrine, 
 
 t 
 Easter. Paque, f., or Paques. 
 
 " Sunday. Le dimanche de Paques 
 Economical, ficonomique*, adj. 
 Edge (border). Bord, w. 
 Eel. Anguille, f. (French). Aal 
 
 (German) . 
 
 Sea eel. Congre, m. 
 Eelpout. Burbot, m. ; Barbote, /. 
 
 ( French ) . Aalraupen. ( German, 
 
 plural). 
 Eggs. Oeufs, m. (French). Eier 
 
 (German). 
 
 Boiled eggs. Oeufs a la coque. 
 
 Easter eggs. Oeufs de Paque. 
 
 Hard boiled eggs. Oeufs durs. 
 
 Molded eggs. Oeufs moulds. 
 
 Poached eggs. Oeufs poches. 
 
 Scrambled eggs. Oeufs brouilles 
 (French). Riihrei (German). 
 
 Shirred eggs. Oeufs sur le plat. 
 
 Snow eggs. Oeufs a la neige. 
 
 Soft boiled eggs. Oeufs mollets. 
 
 Egg dressing. A la poulette. 
 
 Egg nogg. Lait de poule (French). 
 Eiertrank ( German ) . 
 Egg sauce. Sauce aux oeufs. 
 " white. Blanc d'oeuf. 
 " yolk. Jaune d'oeuf. 
 " punch. Eier punch (German) . 
 Egg plant. Aubergine, /. ; Melong^ne, 
 f. (French). Eierpflanze (Ger- 
 man). 
 Egyptian. £gyptien-ne, adj. 
 Elderberries. Graines de sureau, /. 
 
 Elder wine. Vin de sureau. 
 Elixir, m. filixir. 
 Embers. Braise, f. ; cendre, /. 
 Empress. ImpSratrice, f. 
 Emptied. Vide, e, pa. p. 
 Encrusted. Etacrotite, e, adj. 
 Endive. Chicoree, /. Endivien, En- 
 
 diviengemusse (German, plural). 
 England. Angleterre, f. 
 English. Anglais, e, adj. (French). 
 
 Englischer ( German ) . 
 Entertainer. Amphitryon, m. 
 Entertainment. Reception, f. Fete, 
 
 f. ; Festin, m. ; Banquet, m. 
 
 Evening entertainment. Soiree, /. 
 Entire. Entier, m. 
 Entrails (of fish, etc.). Entrailles, 
 
 /. ; Brouailles, jf. 
 Entree. Entree, /. See explanation 
 
 in French section. 
 Epicure (one who wishes only the 
 
 choicest). Gourmet, m.; Gastro- 
 nome, m. ; Friand, m. 
 Epicurean. £picurien-ne, adj. 
 Escarole. E^carole, /. 
 Eschalots, fichallottes, f. (French). 
 
 Schalotten (German). 
 Essence. Essence, f. 
 European. Europeen-ne, adj. 
 Ewe. Brebis, f. 
 Evening. Soir, m. 
 Exquisite. Recherche, e, adj. ; ex- 
 
 quis-e. 
 Extract. Extrait, m. 
 Eye. Oeil, m. ; yeux (plural). 
 
MARTYN'IS MENU DICTIONARY 
 
 100 
 
 Faggot of savory herbs. Bouquet 
 
 garni, m. 
 Falcon. Faucon, m. 
 False. Faux-sse, adj. 
 Family. Famille, /. 
 Fan. fiventail, m. 
 Farina. Farine, /. Gries (German). 
 
 Farina fritters. Beignets de far- 
 ine (French). Griessschnitten 
 (German). 
 Farm. Ferme, /. ; Metairie, /. 
 Farmer (style). Fermier-ere, adj. 
 Fashion. Mode, f. (See SUjle.) 
 Fast, fasting. Jeune, m. 
 
 Fast-days. Jours d'abstinence. 
 Jours de jeune. 
 Fat. Graisse, /. 
 Fat. Gras-se, adj. 
 Father. Pere, m. 
 Fawn color. Fauve, adj. 
 Feast. Festin*, m. ; fete, /. 
 
 Wedding feast. Noce, /. 
 Feather. Plume, /. 
 Fecul. F'ecule, /. 
 Fennel. Fenouil, m. (French). Fen- 
 
 chel (German) . 
 Fenugreek. Fenugrec, m. 
 Fermented. Fermente, e, pa. p. 
 Fetticuce. Doncette, /. ; Mache, /. 
 Fieldfare. Grive, /. 
 Fifth. Quinte, /. 
 Pig. Figue, /. (Fr&iich). Feigen 
 
 (German, plural). 
 Figpecker. Oiseau chypre, m. 
 Figure. Forme, /. 
 Filbert. Aveline, /, 
 Filled. Rempli, e, pa. p. 
 Fillet. Filet, m. (French). Lende 
 
 (German). 
 Filtered. Filtre, e, pa. p. 
 Finger biscuits. Biscuits a la cuil- 
 
 lere, m. pi. 
 Fins (fish). Nageoires, f. 
 
 Fins of flat fish. Barbe, /. 
 
 Fins of a whale. Bras, m. 
 Fine. Beau (hel before a vowel), 
 
 m. Belle, /. ; Beaux, pi., adj. 
 
 Fine (small). Menu, m. 
 
 First fruits, etc. Primeurs. 
 
 Fish. Poisson, m. (French). Fisch 
 
 (Germa^i) . 
 
 Fishbone. Arete, f. 
 
 Fish chowder. Gericht von Fischen 
 (German) . 
 
 Fish eggs. Frai, m. 
 
 Fish kettle. Poissoniere, /. 
 Fisherman, fisherwoman. Pecheur, 
 
 Pecheuse. 
 Flag. Drapeau, m. ; pavilion, m. 
 Flank (of beef or codfish). Flanc, 
 
 m. ; flanchet, m. 
 
 Thin flank (of veal or beef). Bav 
 ette (/.) d'aloyau. 
 Flask. F]acon, m. 
 Flat. Plat, e, adj. 
 Flavor. Gout, m. ; saveur, m. O) 
 
 coffee, arome ; of icine, bouquet, 
 
 fumet ; of game, fumet. 
 
 High flavor. Haut gout, m. 
 
 Spicy flavor. Arome, m. 
 Flavored (with spicy or savory 
 
 herbs). Aromatise, e, pa. p.; par- 
 fume, e. 
 Flavoring. Assaisonnement, m. 
 Flavoring, adj. Assaisonnant, e, adj, 
 Flawn. Flan, m. 
 Flemish. Flamand, e, adj. 
 Flesh. Chair, /. 
 
 Flesh colored. Carng, e, pa. p. 
 Flesh-days. Charnage, m. 
 Fleshy. Charnu, e, adj. 
 Flounder. Carrelet, m. 
 Florentine. Florentin, e, adj. 
 Flounder. Carrelet, m. Limande, /- 
 
 (French). Flundern (German, 
 
 plural). 
 Flour. Farine, /. (French). Mehl 
 
 (German). 
 Flower. Fleur, f. 
 Flower girl. Bouqueti§re, /. 
 Fluke. Limande, /.; Plie, /. 
 Fluted. Cannele, e, pa. p. 
 Foamy, ficumant, e, adj. 
 Folded. Plie, e, pa. p. 
 Food. Nourriture, /. ; Alimenbi, /. 
 
 pi. ■; provisions de bouche. 
 
 Prepared food. Mets, m. 
 
110 
 
 MARTYN'S MENU DICTIONARY 
 
 Relating to foods. Alimentaire, 
 
 adj. 
 Foot. Pied, m. 
 
 For. Pour (French). Fiir (Ger- 
 man). 
 Forcemeat. Farce, /. (French). 
 Farce, Ftille (German). 
 
 Forcemeat balls. Fleischpolster 
 (German) . 
 
 Broiled forcemeat. Griblette, f. 
 
 Cooked forcemeat. Farce cuite. 
 
 Fish forcemeat. Farce de poisson. 
 
 Veal forcemeat. Farce de veau. 
 
 Chicken forcemeat. Farce de vol- 
 aille. 
 Porequarter. Quartier de devant, m. 
 Forest (style). Forestier-ere, adj. 
 Foretaste. Avant-gout, m. 
 Forget-me-not. Myosotis, m. 
 Forgotten. Oublie, e, pa. p. 
 Fork. Fourchette, /. 
 Fountain. Fontaine, f. 
 Fowl. Poule, /. (French). Huhn 
 
 (German). 
 
 Domestic fowl. Oiseau domestique 
 oiseau de basse-cour, m. 
 
 Fowl boiled in the stock pot. Poule 
 au-pot, /. 
 Frankfurt sausages. Saucisses de 
 
 Frankfort (French). Frankfurter 
 
 wiirstchen ( German ) . 
 Fl-eezing. Gelant, e, refrigerant, e, 
 
 adj. 
 French. Francais, e, adj. (French) 
 
 Franzosische ( German ) . 
 Fresh, Frais, m., fralche, /., adj 
 
 ( Fren ch ) . Frisch ( German ) . 
 Freshened. Rafraichi, e, pa. p. 
 Fricassee. Fricassee, f. (French) 
 
 Frikasee (German). 
 Fricasseed. Fricasse, e, adj. 
 Fried. Frit, e, adj. (French). Ge 
 
 backen ( Germ an) . 
 Fritter. Beignet, m. (French). Krap 
 
 fen, Krusteln (German, plural). 
 Frog. Grenouille, /. (French) 
 Frosch (German). 
 
 Frog's eggs. Frai, m. 
 Frost fish. Tacaud, m. 
 Frosting (for cakes). Glace, /. 
 Froth, ficume, /. ; mousse, f. 
 
 Frothy, ficumant, e, adj. ; mousse, e, 
 mousseux-se (especially of wines). 
 
 Frozen. Glace, e, pa. p. (French). 
 Gefroren ( German ) . 
 Partly frozen. Frappe, e, pa. p. 
 
 Frugal. Frugal, e, adj. 
 
 Fruit. Fruit, m. (French). Frucht. 
 obst* (German). 
 
 Flmit vinegar. Obst-Essig (German). 
 
 Frumenty. Fromentee, f. 
 
 Galangale (a spice). Galanga, m. 
 Game. Gibier, m. (French). Wild 
 
 (German) . 
 
 Game (course on menu). Rot, 
 Roti, m. 
 
 Small game (such as partridges, 
 grouse, pheasants, etc). Menu- 
 gibier, m. 
 
 Large game. Gros gibier. 
 Game, adj. Wild (German). 
 
 Game hash. Hachis de gibier. 
 Gander. Jars, m. 
 Garden balm. Baume, m. 
 Gardencress. Cresson cultive, m. 
 
 (French). Gartenkresse (Ger- 
 
 man ) . 
 Garden party. Fete champetre, f. 
 Garden rue. Weinraute (German). 
 Gardener (style). Jardinier-ere, adj. 
 Garlic. Ail, m. Aulx, pi. (French). 
 Knoblauch ( German ) . 
 
 Garlic sauce. Aillade, f. 
 Garnished. Garni, e, pa. p. 
 Garnishing. Garniture, f. 
 Gastronomist. Gastronome, m. 
 Gelatine. Gelatine. /. (French). 
 
 Gelatine (German). 
 Geneva. Gen&ve, f. (French). Genfer 
 
 (German) . 
 
 Geneva (style). Genevois, e, adj. 
 Genoa. Genes, /. 
 
 Genoa (style). Genois, e, adj. 
 
MARTYN'8 MENU DICTIONARY 
 
 111 
 
 German (style). Allemand, e, ddj. 
 
 Old German style. Tudesque, adj. 
 Gherkin. Cornichon, m. (French). 
 
 Pfeffer Gurken (German, plural). 
 Giblets. Abats, m. Abatis, m. 
 Gigantic. Titanique, adj. 
 Gilt. Dore, e, adj. 
 Gin. Geuievre, m. ; eau de vie de 
 genievre. 
 
 Holland gin. Genievre de Holland. 
 Ginger. Gingembre, w. (French). 
 Ingwer (German). 
 Ginger snaps. Craquelins au ging- 
 embre. 
 Gingerbread. Pain d'epice, m. 
 (French). Lebknchen (German). 
 Girasole. Artichaut de Jerusalem. 
 Gizzard. Gesier, m. 
 Glass. Verre, m. (French). Glas 
 
 (German) . 
 Glaze. Glace (de viande), f. 
 
 Half glaze. Demi-glace. 
 Glazed. Glace, e, pa. p. 
 Glossy. Lisse, adj. 
 Gluten. Gluten, m. 
 Glutton. Glouton, m. 
 Gnu (antelope family). Gnou, m. 
 Goat. Bouc, m. ; bisque, f. ; ch6vre, /. 
 Young goat. Ohevreau, m. ; chev- 
 rette, f. 
 Gold. Or, m. 
 
 Golden house stvle. A la maison 
 d'or. 
 "Golden Buck." Fondu au fromage 
 aux oeufs poches (French). Kase- 
 schnitte mit verlorenen Eiern (Ger- 
 man). 
 Good. Bon-ne, adj. 
 
 "Good taste." Bon gout. 
 Goose. .Jars, m. : oie. /. 
 Brant goose. Oie dit Brant. 
 Canada goose, cravat goose. Oie k 
 
 cravate. 
 Domestic goose. Oie domestique. 
 Mongrel goose. Oie metisse, f. 
 Snow goose, white Brant goose. Oie 
 
 de niege. 
 White fronted goose. Oie rieuse. 
 Wild goose. Oie sauvage, /. ; oie 
 
 des moissons. 
 Young goose. Oison. tn. 
 
 Goosebreast. Gansebrust (German). 
 Goose giblets. Gilnseklein (German). 
 Stewed goose giblets with blood. 
 Giinseschwarz ( German ) . 
 Goose liver. Foie-gras, m. (literally 
 "fat liver," but nearly always sig- 
 nifying "fat goose's liver"). Gan- 
 seleber (German). 
 Goose neck. Gansehals (German). 
 Gooseberry. Groseille verte; groseille 
 k maquereau (French). Stachel- 
 beeren ( German ) . 
 Gooseberry wine. Stachelbeeren- 
 wein (German). 
 Gormand. Gourmand, m. 
 Goshawk. Autour, m. 
 Gosling. Oison, m. 
 Grape. Raisin, m. (French). Wein- 
 trauben (German, plural). 
 Muscadine grape. Muscat. 
 Sour grapes, green grapes. Verjus, 
 m. 
 Grape fruit. Pamplemousse, f. 
 Grape jelly. Raisiue, m. ; sapa, m. 
 (French). Weinbeeren gallerte 
 (German). 
 Grape juice, unpressed wine, unfer- 
 mented champagne. Treille, f.; 
 Tocane, /. ; Mout, m. 
 Grape-stone. Pepin, m. 
 Grated. Rape, e, pa. p. ; gratte, e, pa. 
 p. (French). Geschabt, Gerieben 
 (German). 
 Gratinated. Grating, e, x>ff- V- 
 Gratings. Rapure, f. 
 Giravy. Jus, m. (French). Sauce, 
 Tunke (German). 
 Strong gravy. .Jus, m. ; fond, m. 
 Wliite gravy. Fond blanc. 
 With gravy. Au jus. 
 Cooked with gravy. Au gras. 
 Gray. Gris, e, adj. 
 Grayling. Umble, umber, m. 
 Grease. Graisse, f. 
 
 Greased. Graisse, e, pa. p. 
 Great deal, great many. Beaucoup. 
 Greek (style). Grec-que, adj. Hel- 
 
 lenique, Tliessalien-ne, adj. 
 Green. Vert, e, adj. 
 
112 
 
 MARTYN'S MENU DICTIONARY 
 
 With green sauce. Au vert ; Vert 
 pre. 
 Greengage. Reine claude, /. 
 Greenish. Verdatre, adj. 
 Green peas. Pois nouveaux, m. pi. 
 Green turtle. Tortue verte, /. 
 
 {French). Sohildkrote {German). 
 Grenadin. Grenadin, m. 
 Gridiron. Gril, ni. 
 Grilled. Grille, e, pa. p. ; cuit sur le 
 
 gril. 
 Gristle. Cartilage, m. ; tendon, m. 
 
 { French ) . Knorpel ( German ) . 
 Grit. Fleurage, m. 
 Ground. Broye, e, pa. p. ; moulu, e, 
 
 adj. 
 Grouse. Poule de prairie, /. ; tetras, 
 .m.* ; tetras de prairie, m. {French). 
 Birkhuhn ( German ) . 
 
 Black grouse. Petit coq de bruy^re. 
 
 Canadian grouse, spotted grouse. 
 Gelinotte noire d'Amgrique. 
 
 Hazel grou.se. Gelinotte des bois. 
 
 Red grouse. Gelinotte d'Ecosse. 
 
 "White grouse. Lagopede, m. and 
 /. ; perdreau blanc, m. ; perdrix 
 blanche, /. ; coq de neige*, m. 
 Poule de neige*, /. 
 
 Young grouse. Grianneau, m. 
 Gruel. Brouet, m. 
 Gudgeon. Goujon, m. 
 Guinea fowl, guinea hen. Pintade 
 
 {French). Perlhuhn {German). 
 Gull. Mauve, /. 
 Gum paste. Pastillage, f. 
 Gumbo. Gombo, gombaut, m. 
 Gypsy (style), a la zingara ; a la 
 
 gitana. 
 
 H 
 
 Haddock. Eglefin, aigrefin, m. 
 
 {French). {Aiglefin and aeglefin 
 not correct.) Schellfisch {Ger- 
 man). 
 Dried haddock. Merluche, /. 
 
 Half. Demi, e, adj. {French). Halb 
 
 {German) . 
 Halibut. Fletan, m. ; grand fletan, m. 
 
 { Fren ch ) . Heilbut ( German ) . 
 Ham. Jambon, m. {French). Schin- 
 
 ken {German). 
 
 Ham mousse. Mousse de jambon. 
 
 Small ham. Jambonneau, m. 
 Hamburg. Hambourg, m. 
 
 Hamburg (style). Hambourgeois,. 
 e, adj. 
 Hamper (small). Bannette, f.; man- 
 
 nette, /. 
 Hanover (style). Hanovrien-ne, adj. 
 Hard. Dur, e, adj. 
 
 Hare. Lievre, m.; base, /. {French). 
 Hasen {German, pi.) 
 
 Jugged hare. Civet, m. ; civet de 
 levraut au sang {French). Ha- 
 seupfeffer ( German ) . 
 
 Hares (tamej. Kaninchen {Ger- 
 man). 
 
 Young hare. Levraut, m. 
 Harem. Harem, m. 
 Harlequin. Arlequin, m. 
 Harvest. Moisson, m. : Recolte, /. 
 Hash. Hachis, m. {French). Hack- 
 
 sel {Gei'man) . (Put after word, as 
 
 Wildhacksel. game hashj. 
 
 Hashed. Hache, e, pa. p. 
 Haslets. Fraisure, /. Fraisure 
 
 d'agneau, lamb's haslets or lights. 
 Hasty. Hatif-ve, adj. 
 Hasty pudding. Bouillie, f. 
 Haunch (saddle). Cimier, w. 
 
 {French) . Ziemer ( German ) . 
 Haunch (bone). Coxal, m. 
 Havana, (style), Havanese, Havanais, 
 
 e, adj. 
 Havre (style). Havrais, e, adj. 
 Hawthorn. Aubepine, /. 
 Hazel-hen. Gelinotte, /. ; Poule de 
 
 bois. 
 Hazelnut. Aveline, f. ; noisette, /. 
 Head. Tete, /. (as tete de veau,ca\i's 
 
 hea d ) . Kop f {G erm a n ) . 
 Headcheese. Fromage de pore, m. 
 
 {French). Presskopf, Schwarten- 
 
 magen, Sulze {German) . 
 Headwaiter. Maitre d'hotel, m. ; 
 
 premier garQon ; majordomo, m. 
 
MARTYN'S MENU DICTIONARY 
 
 113 
 
 Heady. Capiteux-euse, adj. 
 Health. Sante, /. 
 Heap. Tas*, m. 
 Heart. Coeur, m. 
 Hearth. Atre, m. 
 Heated. Chauffe, e, 2^^- P- 
 
 Heated over. Rechauffe, e, pa. p. 
 Heath. Bruyere, /. 
 Heath cock. Coq de bruyfere, m.; 
 
 Faisan noir, m. (French). Auer- 
 
 hahn (German). 
 Heifer. Taiire, /. 
 Helvetian. Helvetien-ne, adj. 
 Hen. Poule, /. ; geline, /. 
 
 Young hen. Poulette, /. 
 Herb. Herbe, /. (French). Krauter 
 
 (German, plural). 
 
 Fine herbs. Fines herbes, /. 
 
 Flavoring herbs. Aromates, m. 
 Herring. Hareng, m. (French). 
 Heringe (German). 
 
 Freshly cured herring. Saurin, m. 
 
 Frickled herring. Frigard, m. 
 
 Pickled herring. Hareng maring. 
 
 Rolled up pickled herring. Roll- 
 mops (German). 
 
 Smoked herring. Hareng saurt, m. 
 (French). Buckling (German). 
 Hickory. Hickory, m. 
 Hidden. Cache, e, adj. 
 High (well seasoned). Haut, e, adj. 
 Hindquarter. Quartier de derridre, 
 
 m. 
 Hodge podge, or hotch potch. Hoche- 
 
 pot, m. 
 Hog-pudding. Cochonaille, f. 
 Holland (style). Hollandais, e, adj. 
 Holland punch. Holliindischer Punch 
 
 (German). 
 Home (style). Menagere (k la), f. 
 Honey. Miel, m. (French). Honig 
 
 (German). 
 
 Sweetened with honey. Emmiell^, 
 e, pa. p. 
 
 Honey comb. Gaufre, m. 
 
 Honey and vinegar. Sour honey. 
 Oxymel, m. 
 
 Honey cakes. Lebkuchen (Ger- 
 man). 
 
 Honey jumbles. Lekerli (German). 
 Honeycomb. Rayon de miel, m. 
 
 Honeyed, honey-like. Mielleux-euse, 
 
 adj. 
 Hops. Houblons, m. (French). Hop- 
 fen (German). 
 Horehound. Marrube, m. ; ballotte, if. 
 Horn of plenty. Corne d'abondance. 
 Horse radish. Raifort, m. (French). 
 
 Meerrettig ( German ) . 
 Host. Amphitryon, m. (at a feast) ; 
 
 aubergiste, m. and /. (at an inn) ; 
 
 bote, m. (at a hotel or private 
 
 house ) . 
 Hot. Chaud, e, adj. 
 
 Hot dishes. Plats chauds. 
 Hotel. Hotel, m. 
 Hothouse. Serre, /. 
 Hour. Heure, f. 
 
 At all hours, k toute-heure. 
 House. Maison, /. 
 Houseleek. Barbe de Jupiter, /. 
 Housewife. Bonne femme, /. 
 Huckelberry. Airelle, f. (French). 
 Heidelbeeren ( German) . 
 
 Huckelberry wine. Heidelbeerwein 
 
 (German). 
 Hundred. Cent. 
 
 Hungarian (style). Hongrois, e, adj. 
 Hunter. Chasseur, m. ; giboyeur, w. 
 Huntress. C'hasseuse, Chasseresse, /. 
 Husk. Cosse, /. 
 Hussar style, a la hussard. 
 Hygienic. Hygienique, adj. 
 Hyssop. Hysope, hyssope, /. 
 
 Ice, ice cream. Glace, f. 
 
 Ice cream. Gefrorenes (German) . 
 
 Iced. Glac6, e, pa. p. 
 
 Icing. Glace, /. 
 
 Icing sugar. Sucre a glace, m. 
 Imperial. Imperial, e, adj. 
 Improvised. Improvise, e, adj. 
 In. (1) a. as a la mode de, in the 
 style of. 
 
114 
 
 IIARTYN'S MENU DICTIOyARY 
 
 (2) a, as a VhuHe, in oil. 
 
 (3) en, as en tasses, in cups. 
 In. In (German). 
 
 Indian, East Indian (style). Indien- 
 ne, adj. A I'lndienne. 
 
 Indian meal. Mais jaune, m. 
 
 Inn. Auberge, /. (small hotel) ; cab- 
 aret, m. (when more of a wine house 
 or beer house) ; caravanserai, cara- 
 vanserail (an inn for travellers — 
 used principally in the east). 
 Wayside inn. Une auberge sur la 
 route. 
 
 Innkeeper. Aubergiste, m. f. ; buve- 
 tier-ere (wine house or beer 
 house) ; cabaretier-&re, m. f. (wine 
 house or beer house). 
 
 Invalid. Invalide, m. 
 
 Ionian. lonien-ne, adj. 
 
 Irish. Irlandais, e, adj. 
 
 Isabella (style), a I'Isabelle. 
 
 Italian. Italien-ne, adj. 
 
 Italian paste. Pate de Genes; pate 
 d'ltalie, /. 
 
 Jacket (of potato). Chemise, f. 
 Jacobin (style). Des Jacobins, m. 
 Jam. Confiture, f. 
 Japanese (style). Japonais, e, adj. 
 Java (style), Javanese. Javanais, e, 
 
 adj. 
 Jawbone. Machoire, f. 
 Jelly. Gelee, f. (French). Gallert, 
 
 Sulz (German) . 
 Jew's mallow (an Egyptian pot herb). 
 
 Corette. f. 
 John Dory (a sea fish resembling the 
 
 bleak). Dorade ; dourade, f. 
 Joint (of meat). Grosse-piece, f.; 
 
 piece de resistance. 
 
 Jowls. Abajoues, /. ; Joues (de 
 cochon ) . 
 
 Jugged. En terrine ; Terrine, e, pa. p. 
 
 Juice. Jus, m.; Sue, m. (French). 
 Saft (German). 
 With juice. Au jus. 
 
 Juicy. Juteux-se ; succulent, e, adj. 
 
 Juniper berries. Grains de genievre 
 (French). Wachholderbeeren (Ger- 
 man ) . 
 
 Jura cheese. Vacherin, vachelin, m. 
 
 K 
 
 Kale. Chou vert, m. ; chou frise, m. 
 
 Sea kale. Chou marin, m. 
 Kangaroo. Kangurou, kauguroo, m. 
 Karthusian. Chartreux-se, adj. 
 
 ( French ) . Karthauser ( German ) . 
 Kernel. Noyau, m. 
 Kettle. Bouilloire, f. ; bouillotte, /. ; 
 chaudron. m. 
 
 Double kettle. Bain-marie, m. 
 
 Steam kettle. Marmite a vapeur. 
 Kettle roast. Braten im topf ; Schmor- 
 
 braten (German). 
 Khedive (of Egypt). Khedive, w. 
 Kid. Biquet, m. ; biquette, f. ; chev- 
 
 rette, /. 
 Kidney. Rognon, m. (French). Nieren 
 
 (German, plural). 
 King. Roi, m. 
 Kingfish. Umbrine. 
 Kingfisher. Alcyon, m. ; oiseau a col' 
 
 lier, m. 
 Kisses (a kind of sweets). Baisers, 
 
 m. (French). Kiissen (German). 
 Kitchen. Cuisine, /. 
 Kneaded. Mani6, e, pa. p. ; petri, e ; 
 
 brie, e : travaille, e. 
 Knife. Couteau, m. 
 Knuckle. Jarret, m. 
 Kohlrabi. Chourave, m. 
 
MARTYN'S MENU DICTIONARY 
 
 115 
 
 Ladle. Louche, m. 
 
 Lady. Dame, /. (French). Signora 
 
 (Italian). 
 Lady fingers. Biscuits a la cuillere. 
 Lake. Lac, m. 
 Lamb. Agneau, wr. (French). Lamm 
 
 (German). 
 
 Spring lamb. Agneau de lait ; ag- 
 neau de printemps. 
 
 Yearling lamb. Agneau tardif. 
 Lamb fry. An English dish of lamb's 
 
 liver, lights, etc. 
 Lamb's fries. Amourettes, f. ; ani- 
 
 melles d'agneau, f. (French). Lamm 
 
 driisen (German). 
 Lamb's lettuce. Doucette, f. : mache, f. 
 Lamprey, lamprel. Lamproie, f. 
 
 River lamprey, lampern. Lamproie 
 de riviere. 
 
 Sea lamprey. Grande lamproie. 
 Laplander (style). Lapon-ne, adj. 
 Lapwing. Vanneau, m. 
 Lard. Lard, m. Saindoux, m. 
 
 ( French ) . Schmalz ( German ) . 
 
 Leaf lard. Panne, f. 
 Larded. Pique, e, adj. ; larde, e 
 
 (French). Gespickt (German). 
 Larding pork. Lard a piquer 
 
 ( French ) . Spickspeck ( German) . 
 
 Freed from larding pork. Debarde, 
 
 pa. p. 
 Larding needle. Ecuille a piquer. 
 Lardoon. Lardon. 
 Large. Large, prodigieux, adj. 
 Lark. Alouette, /. ; mauviette, /. 
 Latticed. Grille, e, pa. p. 
 Laurel. Laurier, m. 
 Leaf. Feuille, f. 
 Leafless. Defeuille, e, pa. p. 
 Lean. Maigre, adj. 
 Leaven. Levain, m. 
 Leek. Poireau, m. 
 
 House leek. Artichaut des toits. 
 Leg. Cuisse, /. ; jambe, f. ; jambon- 
 
 neau. m. (as. Jamhonneau de 
 
 volaiUe ) . Keule ( German ) . 
 
 Leg (haunch). Cuissot, m. ; cuisseau 
 
 (as, Cuisseau de veau>, leg of veal). 
 
 Leg of beef. Jarret de boeuf. 
 
 Leg of lamb. Gigot d'agneau. 
 Lemon. Citron, m. Limon, m. 
 
 (French). Citrone, Limone (Ger- 
 man). 
 
 Candied lemon peel. Citronnat, m. 
 (French). Citronat (German). 
 Lemonade. Limonade, f. 
 
 Effervescent lemonade. Limonade 
 gazeuse. 
 Lent. Careme, m. 
 
 Lenten food. Viande de careme. 
 Lentil. Lentille, f. (French). Linsen 
 
 (German, plural). 
 Lettuce. Laitue, /. (French). Kopf- 
 
 salat (German) . 
 
 Cos lettuce, Romaine, f. 
 Licorice. Reglisse, /. 
 
 Licorice water stick. Coco, m. 
 Light (colored). Blond, e, adj. Clairet 
 
 (of wine). 
 Lights. Abats, m. pi. ; fraisure, /. 
 
 (Also, though slang, mou, for lights 
 
 or lumps of the calf or ox). 
 Like (similar). See as. Wie (Ger- 
 man) . 
 Lily white. Lis, m. 
 Lime (fruit). Citron, m. ; poncire*, 
 
 m. 
 Limoges (style). Limousin, e, adj. 
 Lined. Chemise, e, pa. p. ; fonce, e. 
 Linen (table). Linge (de table), m. 
 Ling (a sort of codfish). Lingue, /. 
 Liquid. Liquide, m. 
 Liquor (liqueur). Liqueur, f. 
 Lithuanian. Lithuanien-ne, adj. 
 Liver. Foie, m. (French). Leber 
 
 (German). 
 Loach (fish). Loche, f.\ Lotte 
 
 franc'he ; Lotte barbotte, f. 
 Loaf (of bread), miche de pain; 
 
 (of veal), pain de veau. 
 Lobstpr. Homard, m. (French). (Do 
 
 not omit e in front of this word — le 
 
 homard, not Vhomard) . Hummer 
 
 (Gennan). 
 
 Spiny lobster. Langouste, /. 
 Loin. Aloyau, m.; longe, /. (French). 
 
116 
 
 MARTYN'S AiENU DICTIONARY 
 
 Loin (and a few rack chops — of 
 pork, etc.). fichinee, /. 
 London. Londres, f. 
 London (style). Londonnien-ne, adj. 
 Lorraine jelly. Bar-le-Duc, m. 
 Lota (fish). Lotte, f. 
 Low. Bas-se, adj. 
 Lozenge. Losange, m. ; pastille, f. 
 
 Lozenge shape. Rhombe, w. 
 Lukewarm, Attiedi, e, adj.; TiMe, adj. 
 Lunch. Luncheon. Lunch ; dejeuner 
 
 k la fourchette, m. 
 
 Buffet lunch. Ambigu, m. 
 Luxurious. Luxueux-ese, adj. ; volup- 
 
 tneux-eu.se, adj. 
 Lyons (style). Lyonnais, e, adj. 
 Lyre bird, lyre pheasant. Oiseau lyre, 
 
 m. 
 Luxury. Luxe, m. 
 
 M 
 
 Macaroni. Macaroni, f. (French). 
 
 Makaroni, Hohlennudeln (German). 
 Macaroon. Macaron, m. (French). 
 
 Makronen ( German ) . 
 Mace. Macis, m. L'arille du mus- 
 
 cadier, f. (French). Muskatbliithe 
 
 ( German ) . 
 Macerated. Macere, e, pa. p. 
 Mackerel, Maquereau, m. (French). 
 Makrele (German) . 
 
 Salt mackerel. Maquereau sal6. 
 Madam. Madame, f. 
 Madeira. Mad&re, m. 
 Maecenas. M6c6ne, m. 
 Magpie. Pie, m. and /. 
 Maidenhair fern (used in olden times 
 
 for flavoring). Capillaire, m. 
 Maize. T'urquet, m. ; ble de I'lnde (or 
 
 des Indes), de Turquie, d'Espagne. 
 Mallard (the common wild drake). 
 
 Malart, m. 
 Malt. Malt, m. ; Dr^che, /. 
 
 Maltese. Maltais, e, adj. 
 
 Mamma. Maman, /. 
 
 Man. Homme, m. 
 
 Mangle (the fruit of the mangrove). 
 
 Mangle, f. 
 Mango. Mangue, /. 
 Mangold. Blette, /. 
 Mangold wurzel. Bette champetre. 
 Manila (style). Manile, adj. 
 Manioc. Oassave, /. 
 Manna. Aeromel, m. 
 Manner. Manifere, /. 
 Manor. Manoir, ni. 
 Mans (style). Manceau-elle, adj. 
 Mantuan (style). Mantouan, e, adj. 
 Maple syrup. Sirop d'erable. 
 Maple .sugar. Sucre d'erable. 
 Maraschino (cordial). Marasquin, 
 
 m. 
 Marbled, variegated. Marbre, e, pa. p. 
 
 Marbled texture (of meat). Entre- 
 larde. e, adj. 
 March (month). Mars, m. 
 March pane. Massepain, m. (French). 
 
 Marzipan (German). 
 Marine. Oceanique, adj. 
 Mariner's style. A la mariniere. 
 Marjoram (sweet). Marjolaine, /. 
 
 Wild marjoram. Origan, m. 
 Market. Marcho, m. 
 Marmalade. Marmelade, /. (French). 
 
 Marmalade Eingemachtes (Ger- 
 man ) . 
 Marquis, Marchioness. ^larquis-e. 
 Marrow. Moelle, /. (French). Mark 
 
 (Ger^nan) . 
 
 Marrowbone. Os a moelle, m. 
 
 Marrow-like. Moelleux-euse, adj. 
 
 With marrow sauce. A la moelle. 
 Marseilles (stj'le). Marsellais, e, arf/. 
 
 (French). Marseiller (German). 
 Marsh. Marais, m. 
 Marshal. Marechal, m. 
 Marshmallow. Fromageon, m. ; gui- 
 
 mauve, /".* 
 Master. Maltre, m. 
 Masterpiece. Chef d'oeuvre, m. 
 Matured (of meat). MortifiS, e, adj. 
 May (month). Mai, m. 
 May wine. Maiwein (German). 
 Mayor. Maire, m. 
 
MARTYN'S MENU DICTIONARY 
 
 117 
 
 Mead. Hydromel, ?n. 
 Meadow. Pr6, m. 
 Meagre diet. Viande creuse. 
 Meal (or dish). Mets, m. 
 
 Course meal at a fixed price. Table 
 d'hote, /. 
 
 Evening meal. Abendessen (Ger- 
 man ) . 
 
 Meal (during a halt). Halte, f. 
 
 Midnight meal after a fast day. 
 Medianoehe, m. 
 Meat. Viande, /, (French). Fleisch 
 
 (German). 
 
 "Dark meat" (game, etc.). Viande 
 noire. 
 
 Dark meat pudding, blood pudding. 
 Boudin noir. 
 
 Meat extract. Extrait de viande ; 
 glace de viande (French). 
 Fleischfextrakt ( German ) . 
 
 Meat jelly. Aspic, m. 
 
 Meat juice. Jus de viande. 
 
 Meat loaf. Frikadelle (German). 
 
 "White meat" (poultry, veal, etc.). 
 Viande blanche. 
 
 White meat pudding. Boudin blanc. 
 
 Rolled meat. Roulade, f. 
 
 Meat stock. Fond, m. 
 Medallion (used as a name for small 
 
 dainty dishes). Medallion, m. 
 Medieval (style). Du moyen age. 
 Mediterranean (style). Mediterran- 
 
 neen-ne, adj. 
 Medlar. Nefle, f. 
 Medusa. M6duse, f. 
 Megars. Meg^re, /. 
 Mellow. Mur, e, adj. 
 Melon. M61on, m. (French). Melone 
 
 (German). 
 Melted. Fondu, e, adj. 
 Melting. Fondant, e, adj. 
 Menu. Menu, m. 
 ^lerchant. Marchand, e, m., f. 
 Mercury. Mercure, m. 
 Meridional. Meridional, e, adj. 
 Meringued. Meringue, e, adj. 
 Meslin. Meteil, m. 
 Mexican. Mexicain, e, adj. 
 Mid-August. Mi-aoilt, f. 
 Middling. Mediocre, adj. 
 Mid-L-ent. Mi-careme, f. 
 
 Midnight. Minuit, m. 
 
 Milan (style). Milanais, e, adj. 
 
 Mailander (German). 
 Milet (style). Milesien-ne, adj. 
 Military (style). Militaire, adj. 
 Milk. Dait, m. (French). Milch 
 (German) . 
 
 Curdled milk. Caille, m. 
 Tliickened milk. Bouillie, /. 
 Millet. Hirse (German). 
 Millionaire. Richard, m. 
 Milt. Laitance, /. (French). Milz 
 
 (German) . 
 Mince pie. Pate de noel, m. 
 Minced. Mince, e, pa. p. (French). 
 
 G^ehackt ( German ) . 
 Ministerial (style). Ministeriel-le, 
 
 adj. 
 Minnow. Veron, m. 
 Minstrel. Menestrel, m. 
 Mint. Menthe, /. 
 Mirror. Miroir, w. 
 Miss. Mademoiselle, f. 
 Mr. Monsieur, m. ; sieur, m. 
 Mixed. Mele, e, 2^^- P- ! melange, e ; 
 mixte. 
 Mixed (two or more kinds of vege- 
 tables, fruit, etc.). Panache, e, 
 pa. p. 
 Mix with the hands. Manig, e, pa. p. 
 Mixed drinks. Boissons melangges. 
 Mixture. Melange, m. 
 Mock. Faux, m., Fausse, f., adj. 
 Modern. Moderne, adj. 
 Moistened. Mouille, e, pa. p. 
 Molasses. Melasse, f. 
 Mold. Moule, m. (French). Form 
 
 (German). 
 Molded. Moule, e, pa. p. 
 Monarch. Monarque, m. 
 Money. Argent, m. 
 Mongolian. Mongol, e, adj. 
 Monk. Moine, m. 
 Monk's beard (a kind of chicory). 
 
 Barbe de capucin. 
 Month. Mois, m. 
 Moon. Lune, f. 
 Moorish. Moresque, adj. 
 Moose. £lan, m. 
 Moril (a kind of mushroom). Morille, 
 
118 
 
 MARTYW8 MENU DICTIONARY 
 
 Morsel. Morceau, m. 
 
 Mosaic. Mosaique, noun and adj. 
 
 Moscow (style). Moscovien-ne ; Mos- 
 
 covite, adj. 
 Mother. Mere, /, 
 Mottled. Bariole, e, adj. 
 Mottoes. Cosaques, m. ; papillotes,* f. 
 Mound. Mont, m. (French). Berg 
 
 (German). 
 Mountain. Mont, m.; Montague, /. 
 Mountaineer (style). Montagnard, e, 
 
 adj. 
 Mountain cock, mountain grouse. Coq 
 
 de bouleau ; coq de bruyere 
 
 (French). Auerhahn (German). 
 "Mountain oysters." See Lamb's 
 
 Fries. 
 .Mounted pieces. Pieces montees. 
 Mouth. Bouche, /. 
 Mouthful. Bouchee, f. 
 Mugil. Muge, ni. 
 Mugwort. Beifusz (German). 
 Mulberries. Mures, f. (French). 
 
 Maulbeeren ( German ) . 
 Mulled wine. Chaudeau, m. (French). 
 
 Gliihwein ( German ) . 
 Mullet. Mulet, m. 
 
 Red mullet. Rouget, m. ; mulet 
 rouget. 
 Muscalonge. Masque allonge. 
 Muscovado. Moscouade. 
 Mushroom. Champignon, m. (French). 
 
 Champignons, Steinpilze ( German. 
 
 plural) . 
 
 Button mushroom. Mousseron, m. 
 
 Common field mushroom. Agaric 
 champetre ; champignon de 
 prairie, 
 Musketeer. Mousquetaire, m. 
 Musk melon. Cantaloup, m.* : melon 
 
 maraicher, m. ; melon musque. 
 Muslin. Mousseline, f. 
 Mussels. Monies, /. (French). 
 
 Muscheln ( German ) . 
 Must. Moitt, m. Surmout, m. 
 Mustard. Moutarde, /. (French). Senf 
 
 (German) . 
 
 In mustard. Mit Senf (German). 
 Mutton. Mouton, m. (French). Ham- 
 
 melfleisch ( Gcrma n ) . 
 
 Leg of mutton. Gigot. m. 
 
 Rack, or "best end" of mutton. 
 Carre de mouton. 
 
 N 
 
 Naiad (water fairy). Naiade, /. 
 Nantes (style). Nantais, e, adj. 
 Napkin (table). Serviette, f. 
 Narcotic. Narcotique, adj. 
 Nasturtium. Capucine. f. 
 
 Pickled nasturtium. Ctipres capu- 
 cines. 
 National. National, e, adj. 
 Natural. Naturel-le, adj. 
 Nature. Nature, f. 
 Navarre (style). Navarrais, e, adj. 
 Neapolitan. Napolitain, e, adj. 
 Neck. Cou : collet, m. (see also, rack). 
 
 Back neck. Nuque, /. 
 Nectar. Nectar, m. 
 Nectarine. Brugnon, m. 
 Neptune. Neptune, m. 
 Nest. Nid, m. 
 
 Bird's nest soup. See, nids de sal- 
 
 angane (French). 
 Netherlands (style). Neerlandais, e, 
 
 adj. 
 Nettle. Ortie, /. 
 Neustrian. Neustrien-ne, adj. 
 Nevers (style). Nivernais, e, adj. 
 New. Neuf, ve, adj. : nouveau, elle. 
 New Year's Cake. Eiserkuchen, Neu- 
 
 jahrskuchen ( German ) . 
 New Year's Eve punch. Kalter Syl- 
 vester Punch (German). 
 Nice (style). Nicois, e, adj. 
 Night. Nuit, /. 
 Nightingale. Rossignol, m. 
 Nitre. Nitre, m. 
 
 Nivernois (style). Nivernois, e, adj. 
 Nonpareil. Nonpareil, le, adj. 
 Noodles. Nouilles, f. (French). 
 
 Nudeln (German) . 
 Noou. ]Midi, m. 
 Norman. Normand, e, adj. 
 
MARTYN'S MENU DICTIONARY 
 
 119 
 
 Normandy (a province of France). 
 
 Normandie, /. 
 North. Nord, m. 
 
 Northern. Dii nord, m. 
 Northeast. Nord-e.st, m. 
 Nourishing. Alimeuteux, se, adj.; 
 
 Nourricier, ere. 
 Novelty. Nouveaute, f. 
 Nubian. Nubien, ne, adj. 
 Number. Numero, m. 
 Numidian. Numide, adj. 
 Nutmeg. Noix de muscade, /. 
 
 ( Fren oh ) . Muskatnuss ( German) . 
 Nutritive. Nutritif, ve, adj. 
 Nuts. Noix, m. (French). Niisso 
 
 {German). 
 Nymph. Nymph e, /. 
 
 Oak. Chene, m. 
 
 Oatmeal. Farine d'avoine, /. 
 
 (French). Hafergriitze (German). 
 
 Oatmeal gruel. Haferschleim (Ger- 
 man). 
 Ocean. Mer, /. : ocean, m. 
 Oceanic. Oceanique, adj. 
 October (month). Octobre, m. 
 Of. De (singular) ; des (plural). 
 Of. von (German). 
 Officer. Officier, m. 
 Oil. Huile, /. 
 
 Okra. Gombaut, m. ; Gombo, m. 
 Old. Yieux, vieille, adj. 
 
 Old style. A la vieille. 
 Olives. Olives, /. (French). Oliven 
 
 (German) . 
 
 Olive-hued. Olivatre, adj. 
 Olive Oil. Huile d'olive (French). 
 
 Oliven Oel (German) . 
 Olympia. Olympe. m. 
 
 Olympian. Olympien, ne, adj. 
 Omelet. Omelette, /. (French). Eier- 
 knchen ( German ) . 
 
 Puff omelet. Omelette soufflee. 
 On. Sur (as, anchois snr canapes). 
 
 One. Un, une (French). Ein (Ger- 
 man). 
 Onion. Oignon, m. (French). Zwie- 
 bel (German) . 
 
 Puree of onion.s (served with vari- 
 ous kinds of meat entrees). Sou- 
 bise. 
 Opaline. Opalin, e, adj. 
 Opera. Opera, m. 
 
 Orache. Arroche, f. Bonne-dame, f. 
 Orange. Orange, /. (French). Apf el- 
 sine ( German ) . 
 Orange cup. Pomeranzen-Bowle 
 
 (German) . 
 Orange flower. Fleur d'oranger. 
 Orange flower water. Eau de fleur 
 
 d'oranger. 
 Candied orange peel. Orangeat, m, 
 Seville orange. Bigarade, f. 
 Orange sherbet. Sorbet a I'orange 
 (French). Sorbet von Apfel- 
 sinen (German) . 
 Orange-colored. Orange, e, adj. 
 Orangeade. Orangeade, /. 
 Ordinary. Ordinaire, adj. 
 Orient. Orient, m. 
 Oriental. Oriental, e, adj. 
 Original. Original, e, adj. 
 Ornament. Ornament, m. 
 Ornamented. Historie, e, adj.; Orna- 
 
 mente, e*. 
 Ortolan. Ortolan, m. 
 Osprey (sea eagle). Huard, m. 
 Ostend (style). Ostendais, e, adj. 
 Ostrich. Autruche, /. 
 Outdoor. En pleine terre. 
 Oval. Ovale, adj. 
 Oven. Four, m. 
 Owl. Hibou, m. 
 Ox. Boeuf, ni. 
 
 Ox-palate. Palais de boeuf. 
 Ox-tail. Queue de boeuf (French). 
 
 Oschsenschwanz ( German ) . 
 Ox-tongue. Langue de boeuf 
 (French). Ochsenzunge (Ger- 
 man). 
 Oyster. Huitre, /. ; (French). Aus- 
 tei-n ( Germ a n , plural ) . 
 Oysters on half shell. Huitressur- 
 coquilles. Huitres a I'ecaille. 
 Oyster plant. Salsifis, m. ; Scorson- 
 
120 
 
 MARTYN'S MENU DICTIONARY 
 
 ere, /. (French). Sehwarzwurzeln, 
 Skorzonern (German). 
 
 Pagoda. Pagode, f. 
 
 Pair (of partridges). Pariade, /. 
 
 Palace. Palais, m. 
 
 Palate (of mouth). Palais, m. 
 
 Pale (of wine). Clairet, m. adj. 
 
 Palermo (style). Palermitain, e, adj. 
 
 Palm Sunday. Paques fleuries, f. 
 
 Pan. Pogle, /. (French). Pfanne 
 
 (German). 
 
 Deep pan. Bassine, /. 
 Pancake. Cr6pe*, /. ; Pannequet 
 
 (French). Pfannkuchen (German, 
 
 plural). 
 Panfish. Fr6tin, m. ; Poissonaille, f. 
 Papaw (South American fruit). 
 
 Papaye, f. 
 Paper. Papier, m. 
 
 With paper frills. Papillote, e, adj. 
 Paradise. Paradis, m. 
 Parboiled. Blanchi, e, pa. p. 
 
 (French). Abkochen (German). 
 Paris (style). Parisien-ne, adj. 
 
 (French). Pariser (German). 
 Parmesan, adj. De Parme. 
 Parmesan cheese. Parmesan, m. 
 Parnassus. Parnasse, m. 
 Parrot fish. Bec-de-perroquet, m. 
 Parsley. Persil, m. 
 
 Mountain parsley. Selin, m. 
 
 Water parsley. Ache d'eau, /. ; 
 berle, f. (French). Petersilie 
 (German). 
 
 "Sprinkled with parsley. Persille, >3, 
 adj. 
 
 Parsley sauce, parsley seasoning. 
 Persillade, f. 
 Parsnip. Panais, m. (French). Pas- 
 
 tinake (German). 
 
 Partridge. Perdrix, /. ; perdrices, plur. 
 
 (French). Rebhuhn, Haselhuhn 
 
 (German) . 
 
 Common or gray partridge. Perdrix 
 grise. 
 
 Red partridge. Bartavelle, f. 
 
 Red legged partridge. Perdrix 
 rouge. 
 
 Young partridge. Perdreau, m. 
 Passover. Paque, /. 
 Paste. Pate, /. (French). Teig (Ger- 
 man). 
 Pastil. Pastille, /. 
 Pastry. Patisserie, f. 
 Pastry bag. Poche, /. 
 Pastrycook. Ptitissier, m. 
 Patagonian. Patagon-ne, adj. 
 Patate. See Batate. 
 Patron. Patron-ne, m. f. 
 Patty. Pate, m. (French). Pastet- 
 
 chen (German, plural). 
 
 Small patty. Bouchee, /. 
 Pea. (See Peas.) 
 Peach. Peche, f. (French). Pfirsich 
 
 (German). 
 
 C!ling stone peach. Alberge, /. 
 
 Early Anne peach. Avant-p^che, m. 
 
 Hot house peach. Peche de serre, f. 
 Peach bowl (cup). Pfirsich-bowle 
 
 (German). 
 Peach sherbet. Sorbet von Pfirsichen 
 
 (German). 
 Peacock. Paon, m. Paonne, /. 
 
 (French). Pfau (German). 
 Peacock like. Paon6, e. adj. 
 Peanut. Arachide, f. 
 Pear. Poire, /. (French). Birne (Ger- 
 
 m an ) . 
 
 Bartlett pear. St. Germain, m. ; 
 tout-bonne, /. 
 
 Bergamot pear. Mouille bouche, f. 
 
 Choke pear. Poire d'angoisse, f. 
 
 Early pear. Hativeau, m. 
 
 Musk pear. Muscadelle, f. 
 
 Russet pear. Rousselet, m. 
 
 Soft pear. Poire molle. 
 
 Winter pear. Poire d'hiver. 
 Pearl. Perle, f. 
 Pearl hen. Oiseau d'Afrique, m. ; 
 
 pintade, f. 
 Pearled. Perle, e, pa. p. 
 
MARTYN'S AfENU DICTIONARY 
 
 121 
 
 Peas. Pois, m. (French). Erbsen 
 
 (Gennan). 
 
 Chick peas. Chiches, /. (French). 
 Garbancos ( i^panish ) . 
 
 Early peas. Pois hatifs. 
 
 Field peas. Pois des champs. 
 
 Gray peas. Pois gris. 
 
 Green peas. Petits pois. 
 
 Split peas. Pois casses. 
 
 Sweet peas. Pois goulus ; mange- 
 tout, m. 
 Peasant (.style). Paysan-ne, adj. 
 Peccary. Pecari, m. 
 Pedestal. Piedestal, m. ; socle, m. 
 Peeled. Epluche, e, pa. p. ; monde, 
 
 e (of almonds, etc.). 
 Pegasn.s. Pegase, m. 
 Pelican. Pelican, m. 
 Penny-royal. Pouliot, m. 
 Pennsylvania (style). Pennsylvanien- 
 
 ne, adj. 
 Pentecost. Pentecote, f. 
 Pepper. Poivre, m. (French). Pfeffer 
 
 (German) . 
 
 Peppers (in the whole condition). 
 Piments, m. 
 
 Cayenne pepper, red pepper. Poivre 
 de Cayenne, poivre rouge (French). 
 Spanischer Pfeffer (German). 
 
 Guinea pepper. Carive, m. 
 
 Crushed whole white pepper. Mig- 
 nonette, /. 
 
 Pepper sauce. Poivrade, /. 
 Pepper pot. Pot poivre. 
 Pepper wort, pepper grass. Cresson 
 
 a.lenois. m. Chasse-rage, f. 
 
 (French ) . Pfefferkraut ( German). 
 Peppered. Poivre, e. 
 Perch. Perche, f. (French). Barsch 
 
 (German) . 
 
 Sea perch. Bars, m. 
 Perfect. Parfait, e, adj. 
 Perfume. Parfum, m. 
 Perseus. Persee, m. 
 Persian. Persan, e, adj. 
 Peruvian. Peruvien-ne, adj. 
 Petrel. Oiseau de St. Pierre, m. 
 Pewit. Vanneau, w,. 
 Pheasant. Faisan, m. ; faisane, f. 
 
 (French). Fasan (German). 
 
 Golden pheasant. Faisan dor§. 
 
 Young pheasant. Faisandeau, m. 
 
 Phoenix. Phenix, m. 
 
 Phosphate (with). Phosphate, e, ad;. 
 
 Picallili. Picalilli, m. 
 
 Pickerel. Brocheton, m. (French). 
 
 Grashecht ( German). 
 Pickle. Saumure, f. ; marinade, /. ; 
 vinaigre epice, m. 
 
 Mixed pickles. Variantes, /. 
 
 Pinmoney pickles. Poucettes, /. /jZ. 
 Pickled. Confit, e (French). Einge- 
 
 macht (German). 
 
 Pickled (sweet). Conserve, e, pa. p. 
 
 Pickled (sour). Marine, e, pa. p.; 
 saumure, e, adj. 
 Pickled meat. Pokelfleisch (German). 
 Pie. Meat, pSte, m. tiweet, torte, 
 
 tourte, /. (French). Pastete (meat 
 
 and game) (German). 
 Piece. Pi6ce, /. 
 
 Piedmont (style). Piemontais, e, a<fy. 
 Pig. Cochon, m. 
 
 Little pig. Cochonnet, m. 
 
 Suckling pig. Cochon de lait. 
 Pigeon. Colombe, f . ; Coulon, w. ; 
 
 pigeon, m. (French). Tauben (Ger- 
 man, plural). 
 
 Bantam pigeon. Pigeon pattu. 
 
 Cornfed pigeon. Pigeon engraisse. 
 
 Pouter pigeon. Pigeon grosse gorge. 
 
 Rock pigeon. Pigeon de rocher. 
 
 Wild pigeon. Pigeon ramier. 
 
 Wood pigeon. Pigeon massart ; 
 pigeon biset. 
 
 Young pigeon. Pigeonneau, m. 
 Pignut. Chntaigne de terre. 
 Pike. Brochet, m. (French). Hecht 
 
 (German). 
 
 Wall-eyed pike. Sandre. 
 Pineapple. Ananas, /.* ; bromelie, f. 
 
 ( Fren ch ) . Ananas ( German ) . 
 
 Pineapple cup. Ananas-Bowle 
 (German). 
 
 Pineapple sherbet. Sorbet a I'An- 
 anas (French). Sorbet von 
 Ananas (German). 
 Pintado. Pintade, f. 
 Pintail. Pilet, m. 
 Piquant. Piquant, e, adj. 
 Pisa (style). Pisan, e, adj. 
 Pistachio nut. Pistache, /. 
 Plaice. Plie, /.* ; Plie franche. 
 
122 
 
 MABTYN'S MENU DICTIOyARY 
 
 Plain. Natiirel-le, adj. ; uni, e ; Bour- 
 geois, e {French). Elinfach (Ger- 
 man). In natiiralibus (Latin). 
 Plain cooking. La cuisine bour- 
 
 geoise. 
 In plain or simple style. Au nat- 
 urel ; a la bourgeoise. 
 
 Planked. Planche, e, pa. p. 
 
 Plate. Assiette, /. (French). Teller 
 ( German ) . 
 Plates (service). Vaisselle, /. 
 
 Plateful. Assiettee, /. 
 
 Plebeian. Plebeien-ne, adj. 
 
 Plover. Pluvier*, m. : vanneau, m. 
 Golden plover. Pluvier dore. 
 Yellow leg plover. Pluvier a pattes 
 jaunes. 
 
 Plucked. Deplume, e, pa. p. ; plume, 
 -e 
 
 Plum. Prune, /. 
 
 Damson plum. Damas, m. 
 Dried plum. Pruneau, m. 
 Orleans jDlum. Prune de Mon,sieur, 
 m. 
 
 Plume. Aigrette, f. ; panache, m. 
 
 Plumed. Emplume, e, pa. p. 
 
 Plump. Dodu, e, adj. ; gras-se. 
 
 Pochard. Oiseau niais, m. 
 
 Pocket. Poche, /. 
 
 Pod. Robe, /. 
 
 Point (tips of vegetables, as aspar- 
 agus, etc.) Pointe, /. (Pointes 
 d'asperges). 
 
 Polish (style). Polonais, e, adj. 
 
 Pomegranate. Balauste, f. ; grenade, /. 
 
 Poppy. Pavot, m. Coquelicot, w. 
 (»S*t'c French). Mohn (German). 
 
 Porgy. Sargus, m. 
 
 Pork. Pore, m. (French). Schweine- 
 fleisch (German). 
 Fresh pork. Pore frais. 
 Jellied pork. Siilze von Schweine- 
 
 fleisch (German). 
 Lean salt pork. Petit sale. 
 Salt pork. Pore sale ; lard sale. 
 Pork chops. Cotelettes de pore. 
 Pork rind. Cbuenne de lard 
 ( French ) . Speckschwarte ( Ger- 
 man). 
 Strip of salt pork used for larding. 
 Lardon, m. 
 
 PoiTidge. Brouet, m. ; gruau*, m. 
 
 Porringer, ficuelle, /. 
 
 Port. Port, m. 
 
 Port wine. Vin d'Oporto, m. 
 
 Portion. Piece, /. ; portion*, /. 
 
 Large portion. Abat-faim, m. 
 Portuguese. Portugais, e, adj. 
 Pot. Pot, m. 
 
 China or earthern pot. Terrine, /. 
 
 Porridge pot. ^Nlarmite, /. 
 
 Roast pot. Estouffade, /. 
 
 Soup pot. Potager, m. 
 
 Stock pot. Marmite, /. 
 Potato. Pomme de terre, f. (French). 
 For menu purposes, usually writ- 
 ten pomme or pommes, pi. (omit- 
 ting de terre). Kartoffln (Ger- 
 man, plural) . 
 
 Peach blow potato, red kidney 
 potato. Vitelotte, i. 
 Potted. Terrine, e, pa. p. ; en terrine. 
 Poultry. Yolaille. /. 
 
 Poultry (a.s menu course). Roti. 
 Pounded. Pile, e, pa. p. (French). 
 
 Gestampft (German). 
 Poutargue (pickled spawn of fish). 
 
 Poutarge. /. 
 Powder. Poudre, /. 
 Powdered. Poudre, e, pa. p. ; sau- 
 
 poudre, e, adj. 
 
 Powdered with flour. Farine, e, 
 adj. 
 Prairie chicken. Tetras, m. (French). 
 
 Feldhuhn (German). 
 Prairie dog. Spermophile, m. ; mar- 
 
 motte-leopard, /. 
 Prawn. Crevette, f. 
 Preserve. Conserve, m. 
 Preserved. Confit, e, adj. (French). 
 
 Eingemacht (German). 
 President. President, m. 
 Pressed. Presse, e, pa. p. 
 Pretty. Joli, e, adj. 
 Price. Prix, m. 
 Prince. Prince, m. Monseigneur, m. 
 
 (French). Prinz (German). 
 
 Princely (style). Pvincier-ere, adj. 
 Princess. Princesse, /. 
 Professor. Professeur, m. 
 Provence (style). Provencal, e, adj. 
 
MARTYN'S MENU DICTIOyARY 
 
 12r 
 
 Prunes. Priineaiix, m. pi. Prunes 
 
 s6ches, /. pi. {French). Z\yetschen 
 
 {German) , 
 Prussia. Pi-usse, /. 
 Prussian (style). Prussien-ne, adj. 
 Ptarmigan. Liigopede, m. ; Oiseau de 
 
 neige, m.; Perdrix de neige, /.; 
 
 Poule de neige, /. 
 Ptisan (decoction of barley). Ptisane, 
 
 f. 
 Publican. Buvetier, m. 
 Pudding. Ponding, m. 
 Puffs (cream). Choux a la creme 
 
 ( French ) . Windbeutel ( Germa n ) . 
 Puff paste. Feuilletage, m. Pate 
 
 feuilletee {French). Blatterteig 
 
 {German) . 
 
 Of puff paste. Feuillete, e, adj. 
 
 Puff paste trimmings. Rognures de 
 feuilletage. 
 Puffed. Souffle, e, pa. p. 
 Pulled. Tire, e, pa. p. 
 Pullet. Poulet, m. 
 
 Fattened pullet. Poularde, /. (See 
 French.) 
 Pulp. Pulpe, /. 
 Pumpkin. Citrouille, f. ; potiron, m. 
 
 { French ) . Kiirbis ( German ) . 
 Punch. Ponche, m. ; punch, m. 
 Pure. Pur, e, adj. 
 Puree. Puree {French). Gemiise- 
 
 brei {German). 
 Purified. Clarifie. e, pa. p. ; Epure, e ; 
 
 filtre, e ; purifie, e ; raffine, e. 
 Purslane (purslain). Pourpier, m. 
 
 { Fren eh ) . Portulak ( German ) . 
 Pyramid. Buissbn, m. ; monceau, m. ; 
 
 pyramide, /. 
 Pyrenees (style). Pyreneen-ne, adj. 
 
 Young quail. Cailleteau, m. 
 Quart. Quarte, f. 
 Quarter. Quartier, m. As, quartier 
 
 d'agneau, quarter of lamb. 
 Quartered. Ecailele, pa. p. 
 Queen. Reine, /. 
 Quick. Vite, adj. {French). Schnell 
 
 ( German ) . 
 Quince. Going, m. {French). Quitte 
 
 {German) . 
 
 Quail. Gaille, /. {French). Wachtel 
 {German) . 
 Virginian quail. Colin, m. 
 
 Rabbit. Lapin, m. {French). Kan- 
 
 inchen {German). 
 
 Young rabbit. Lapereau, m. 
 
 Rabbit stew. Gibelotte, f. 
 Rack (of meat). Garre, m. 
 Radish. Radis, m. {French). Rettig 
 
 {German). 
 Radish plate. Ravier, m. 
 Ragout. Pfeffer {German) — put after 
 
 word as Hasenpfeffer, ragout of 
 
 hare. 
 Rallbird. Rale, m. 
 Raiubow-hued. Irise, e, adj. 
 Raisin. Raisin sec, m. (French). 
 
 Rosinen {German, plural). 
 Ramekin. Ramequin, m. 
 Range. Fourneau, m. 
 Rare. Saignant. e, adj. 
 Rarebit. See Welsh Rarehit. 
 Rasher (of bacon). Tranche de lard, 
 
 f. 
 Raspberry. Framboise, /. {French). 
 Himbeeren {German, plural). 
 ^Yith raspberry flavor. Aux fram- 
 
 boises ; framboise, pa. p. 
 Raspberry vinegar. Yinaigre de 
 framboi.se {French). Himbeer- 
 essig {German) . 
 Rasped. Rape, e, pa. p. 
 Raspings of bread. Chapelure, f. ; 
 
 panure, f. 
 Rat. Rat, m. ; rate, /. 
 
124 
 
 MARTYR'S MENU DICTIONARY 
 
 Raw. Brut, e, adj. ; cru, e, adj. 
 
 (French). Roth (German). Brut 
 
 though is never used of meats or 
 
 cooking. 
 Recooked. R6chauffe, e, adj. 
 Red. Rouge, adj. (French). Rot 
 
 (Get man). 
 Redressed. Rechauffe, e. 
 Reduced. Reduit, e, pa. p. 
 Reed bird. Bruant, m. ; ortolan, m. : 
 
 mesange-moustache, m. 
 Reed bunting. Oiseau des joncs, m. 
 Refreshing. Rafralchissant, adj. 
 Refreshment room. Buffet, m.: 
 
 buvette, f. 
 Refrigerated. Refrigere, e, pa. p. 
 Regarnished. Regarni, e, pa. p. 
 Regency. Regence, f. 
 Regent (style). Regent, e, adj. 
 Reims (style). Remois, e, m., f. adj. 
 Reindeer. Caribou, m. ; renne*, m. 
 Relish. Gout, m. 
 Relishes. Hors d'oeuvre, pi. 
 Remove. Releve, m. See explanation 
 
 in French section. 
 Renaissance. Renaissance, f. 
 Rennet. Caillette, f. ; Azy, m. ( See 
 
 French.) 
 Repast. Repas, m. 
 Republic. Republique, /. 
 Restaurant. Restaurant, m. 
 Restaurant keeper. Re.staurateur, m. 
 Revel. Fete, f. 
 Rhine wine. Vin du Rhin. 
 Rhone wine. Vin du Rhone. 
 Rhubarb. Rhubarbe, /. (French). 
 
 Rhabarber (German). 
 Rib. Cote, f. 
 
 Rib steak. Cote de boeuf. 
 Ribbon. Ruban, m. (French). Band 
 
 (German) . 
 
 In ribbons. En rubans. 
 
 Ribbon-like. Rubang, e, pa. p. 
 Rice. Riz, m. (French). Reis (Ger- 
 
 man). 
 
 Rice flour. Farine de riz (French). 
 Reismehl (German). 
 Rice bird. Oiseau de rizi&re, m. 
 Rich. Riche, adj. 
 Riches. Richesse, f. 
 Rinsed. Rince, e, pa. p. 
 
 Ripe. Milr, e, adj. 
 Ripened. Aofite, e, adj. Muri, e*. 
 Risotto. Risot, m*. ; risotto, m. 
 River.' Riviere, /. 
 
 Roach (a sweet water fish). Gar- 
 don, m. 
 Roast (course on menu). Roti, m. : 
 
 rot, m. See explanation in French 
 
 section. 
 
 Small roast birds. Menu rot, m. 
 
 Roast, roasted, adj. Roti, e, pa. p. 
 {French). Braten (German) — 
 put after, as gansehraten, roast 
 goose. 
 
 Roasting pan. Rotissoire, /. ; plaque 
 a rotir. 
 Robin. Rougegorge, m. 
 Rocambole. Ail d'Espagne. 
 Rock. Rocher, m. 
 Rocket (salad herb). Roquette, f. 
 Rod. Baguette, f. 
 Roe. Frai, m. (French). Rogen 
 
 (German, plural). 
 
 Soft roe. Laitance, /. 
 Roebuck. Chevreuil. 
 
 Young roe. Chevrillard, m. 
 Roll (meat). Roulade, f. (French). 
 Gerolltes Fleisch (German). 
 
 Pork rolls. RoUchen von Schweine- 
 Fleisch (German). 
 Rolls (bread). Petits paias, m. 
 
 ( Fren ch ) . Semmel ( German ) . 
 Rolled. Roule, e, pa. p. (French). 
 
 Gerollt (German). 
 Roman. Romain, e, adj. 
 Roots. Racines, /. 
 Rose. Rose, f. (French). Rosen 
 
 (German, plural). 
 
 Ornamented with roses. Rosace, e, 
 adj. 
 
 Rose-hued. Ros6, e, adj. 
 Rosemary. Romarin, m. 
 Rouen (style). Rouennais, e, adj. 
 Roumanian. Roumain, e, adj. 
 Round (of beef, etc.), round slice. 
 Rouelle, f. 
 
 Top round (of beef). Noix, f. 
 Royal. Royal, e, adj. 
 Rum. Rhum, m. (French). Zucker- 
 
 branntwein (German). 
 
MARTYN'H MENU DICTIONARY 
 
 125 
 
 Rump. Culottc, f. 
 
 Chicken rump. Sot-l'y-laisse (col- 
 loquial), m. 
 Runic. Runiquo, adj. 
 Rural. ChampOtre, adj. 
 Russian. Ru.sse, adj. (French). 
 
 I{us.sische ((lerman) . 
 Rustic. Rustiquo, agreste, adj. 
 Rye, Soiglo*, m. Ble seigle, m. 
 
 ( French ) . Itoggen ( German ) . 
 Rye bread. Pain de seigle, m. 
 
 (French). Roggenbrot (German). 
 
 Saddle. Dos, m.; selle*, /. (French). 
 
 Riicken (German). 
 Saffron. Safrnn, m. (French). 
 Sago. Sauge, /. 
 
 Sprig of sago. Brin de sauge. 
 Sago. Sagou, m. (French). Sago 
 
 (German). 
 Sailor. Matelot, m. 
 
 Sailor (stylo). A la matelote. 
 St. John's Bread (Carob bean). 
 
 Caroube or Ca rouge, /. 
 St. Malo (stylo). St. Malouin, e,adj. 
 St. Omer (style). Audomarois, e, 
 
 adj. 
 Salad. Salado, /. (French). Salat 
 
 ( G erman) . 
 
 Green salad. Grfinor salat (Ger- 
 man). 
 Salamander. Snlamandre, f. 
 Salmagundi. Salmigondis, m. 
 Salmis. Salmis, m. 
 Salmon. Saumon, m. (French). Lachs 
 
 (German) . 
 
 Salmonlet, very small young salmon. 
 Saumoneau, m. 
 Salsify. Salsifis, m. (French). 
 
 Schwarzwurzoln, Skorzonern (Ger- 
 man) . 
 
 Wild salsify. Barbe de bouc, /. 
 Skorzonern ( German ) . 
 
 Salt. Sol, m. 
 
 Coar.se salt. Gros-sel, m. 
 Salted. Sal 6, e, (/'Vcnc/t). Gesalzen ; 
 
 in Salz (German). 
 Saltpetre. Nitre, m. (French). Sal- 
 
 potcr (German). 
 Sand. Sable, m. 
 Sandpiper. B<icassoau, m. 
 Sand-smelt. AthCrine. 
 Sandwiches. Sandwic'hs, f. (French). 
 
 Bolegtc lirodchon ; Buttorbrot ( Ger- 
 man ) . 
 Sangnat (a kind of fish). Syngnatre, 
 
 m. 
 Sapid. Sapido. adj. 
 Sardine. Siirdino, /. (French). Sar- 
 
 dor (German) . 
 Sarsaparilla. Salsopareille, /. 
 Sassafras. Sassafras, m. 
 Satin-like. Satin6, e, pa. p. 
 Sauce. Sauce, f. (French). Sauce; 
 Tunke (German). 
 
 Covered with sauce. Sauc6, e, pa. p. 
 Sauce-boat. Saucifere, f. 
 Saucepan. Casserole, /. 
 
 Small onrthenware saucepan. Co- 
 cotto, /. 
 Saucepan ful. Casserol6e, /. 
 Sauerkraut. Choucroute, f. 
 SniiSMgo, Saucis.se, f. (French). Wurst 
 
 (German) . 
 Saute pan. Sautoire, m. 
 Savola or saveloy (sausage). Cer- 
 
 vohis, m. 
 Savory. Sapide, adj. (French). 
 Savoy (stylo). Savoision-ne, adj.; 
 
 savoyai'd, o, adj. 
 Saxon (stylo). Saxon-no, adj. 
 Scalded. Blanchi, o, pa. p. (French). 
 
 Abgebriiht ( German ) . 
 Sen 11 op. IY;tonclo, f. 
 Scarlet, ftcnrlate, f. 
 Sc<'ntod. I*arfnm4, o, pa. p. 
 Scotch, t^.cossais, o, adj. 
 "Sfotch Woodcock." B<'casso <5oossaise 
 
 (French). Schottischo Wiirzbi.sson 
 
 (German) . 
 Scrag end (of a nock of mutton or 
 
 veal). Collet, m. 
 Scrambled. BrouilK;, o, adj. 
 Scraped. Rap<', f, pa. p. 
 
126 
 
 MARTYN'S MENU DICTIONARY 
 
 Scraps. Bouts, m. pi. 
 
 Sea. Mer, f. 
 
 Sea-gull. Coulon de mer. 
 
 Sea-kale. Chou marin, m. 
 
 Sea-slug. Beche, /. 
 
 Season. Saison, f. 
 
 Reasoned. Assaisonne, e, pa. p. 
 
 Hig'hly seasoned. Releve, e, pa. p. ; 
 haut goiit. m. 
 Seasoning. Assaisonnement, m. ; con- 
 diment, m. 
 Seasoning. Assaisonnant, e, adj. 
 Seeds. Graines, f. (French). Kerne, 
 Samen (German). 
 
 Seed cake. Gateau anise. 
 
 Freed from seeds. Epepine, e, pa. p. 
 Select, filite. /. 
 Seltzer. Eau de seltz. 
 Semolina. Semoule, f. 
 Senator. Senateur, m. 
 September (month). Septembre, m. 
 Served (a drink or meal). Servi, e, 
 
 pa. p. 
 Service. Service, m. 
 Service (of plate). Buffet, m. 
 Set pieces. Pieces montees, adj. 
 Shad. Alose, f. 
 Shaddock. Pamplemousse, f. 
 Shade. Nuance, /. 
 Shallot, fichalotte, f. 
 Shape. Forme, /. 
 
 Shaped. Fagonne, e, pa. p.; form6, e, 
 Shark. Requin, m. 
 Sharp. Aigre, adj. 
 Sharp-sweet. Aigre-doux, adj. 
 
 (French). Agro-dolce (Italian). 
 
 Siissauer (German). 
 Shattered. Brise, e, pa. p. 
 Shaved. Rape, e (French). Ge- 
 
 schabt (German) . 
 Shavings. Copeaux, m. Hobelspane 
 
 (German). 
 Sheat fish. Lotte de Hongroie. 
 Sheep. Mouton. m. : betes a, laine, /. 
 
 ( Fren eh ) . Schaf ( German ) . 
 
 Female sheep. Brebis. 
 Shell. Coque, /. : coquillage (used in 
 
 plural); coquille*, /. : cosse, /.; 
 
 ecaille (of oysters and clams). 
 Shellfish. Grustace, m. (French). 
 
 Sc'haltiere ( German ) . 
 Sherbet. Sorbet, m. 
 
 Shin. Jarret, m. 
 Short. Court, e, adj. 
 Short paste. Pate brisee, f. 
 Short-loin. Aloyau, m. 
 Shoulder. Epaule, /. (Epaule de mou- 
 ton, etc.). 
 Shredded. Cisele, e, pa. p. ; en chif- 
 
 fonade ; efl51e, e (as, amandea 
 
 effilees). 
 Shrimp. Crevette, /. (French). Gar- 
 
 neelen. Granaten (German, plural). 
 Shrove-tide. Careme prenant, m. 
 Siamese. Siamois, e, adj. 
 Siberian. Siberien-ne, adj. 
 Sicilian. Sicilien-ne, adj. 
 Side (of beef, etc). Cote, m. 
 Sideboard. Buffet, m. 
 Side-dishes. Ajoutees. 
 Sieve. Tamis (Tammy), w. 
 
 Rubbed through a sieve. Tamise, e, 
 
 pa. p. 
 Sifted. Sasse, e, pa. p. 
 Silesian. Silesien-ne, adj. (French). 
 
 Schlesisc'her ( German ) . 
 Silver. Argent, m. 
 
 Silver pantry, silver table service. 
 Argenterie, /. 
 
 Silver platter. Plat en argent, m. 
 Silvered. Argente, e, pa. p. 
 Simmered. Mijote, e, pa. p. (French). 
 
 Gelindegekocht ( German ) . 
 Simple. Naturel-le, adj. 
 
 Simple style. Au naturel. 
 Sinews (freed from). Denerve, e, 
 
 pa. p. 
 Singed. Flambe, e, 2)o. p. (French). 
 
 Gesengt ( German ) . 
 Siphon. Siphon, m. 
 Sippet. ApprMe, f. Croutes, /. i)l. 
 
 (for soup). 
 Sir. Monsieur, m. ; sieur, m. 
 Siren. Sir&ne, f. 
 Sirloin. Contrefilet, m.* ; faux filet 
 
 (when served as a joint without the 
 
 tenderloin). See also surlonge 
 
 (French). 
 Sister. Sqeur, f. 
 Skate (fish). Raie, f. 
 Skewer. Baguette, f. ; attelet. m. ; 
 
 brochette, /. 
 Skewered. Brochete, e, pa. p. 
 
MARTYN\S MENU DICTIONARY 
 
 121 
 
 Skewerful. iittereau, w. ; brochee, f. 
 Skillet. Casserole, /. ; chaudron, m. 
 
 vSmall skillet. Poelon, m. 
 Skilletfnl. Poelonnee, f. 
 Skimmed. Ecreme, e. 2)o. p. ; ecume 
 ( French ) . Abgeschaimit ( German ) . 
 Skin. Peau, /. 
 
 Skin (as of potatoes, etc., when 
 served in skins). Robe, /. 
 Skinned. Depouille, e, pa. p.; emonde, 
 
 e (as, amandes emondees) . 
 Skirret. Ache de montagne, /. ; berle. 
 
 f. ; chervis*. m. 
 Slice (a). Darne. /. : Troncon, m. 
 Tranche, /. {Frcmch). Schnitt 
 
 {German) . 
 Outside slice. Entame, /. 
 Thin slice. Etecalope, /. {French). 
 
 Schnitzel ( G'erwi an) . 
 Small slice, Schnittchen {German). 
 In slices, sliced. Emince, e, pa. p. ; 
 tronconne, e, pa. p.; en tranches 
 {French). In scheiben {Ger- 
 man). 
 Slit open. Fendu, e. pa. p.; erafle, e, 
 
 pa. p. 
 Sloe. Prunelle, /. 
 
 Sloe gin. Eau de vie de prunelle. 
 Small. Petit, e, adj. ; mignon-ne, adj. ; 
 mignard. e {French). Klein, e 
 (German ) . 
 Smallage. Ache, /. ; celeri sauvage, 
 
 m. ; celeri des marais, m. 
 Smelt. Eperlan, tn. {French). Stinte 
 
 {German, plural). 
 Smoked (hams and bacon). Fume, e, 
 pa. p.: (other meat) boucane, e, pa. 
 p. {French). Geriiuchert {Ger- 
 man). 
 
 Smoke-dried. Saure. e, pa. p. 
 Smoked meat. Rauchfleisch {Ger- 
 man ) . 
 Smooth. Lisse, adj. 
 Smothered. Etouffe, e, pa. p. ; fituve, 
 
 e. 
 Snail. Escargot, m. : limacon. m. 
 {French). Schnecken {German, 
 plural) . 
 Snipe, Becassine, f. {French). 
 Schnepfe ( German ) . 
 Young snipe. Becau, m. 
 
 Snout. Groin, m. 
 Snow. Neige, /. 
 
 Snowballs. Boules de neige, f. pi. 
 
 {French). Schneeballe {German). 
 
 Snow-bird. Alouette, /. ; niverolle, f. ; 
 
 pinson de neige. m. 
 Snow bunting. Oiseau de neige, tn. 
 Soaked. Trempe, e, pa. p. 
 Soda. Sonde, /, 
 
 Soft. Mou, mol (m.) ; molle (/. ), 
 adj. ; mollet, mollette ; moelleux- 
 euse. 
 Sole (fish). Sole, f. {French). See- 
 
 zunge {German). 
 Sora. R.^le, m. 
 Sorrel. Oseille, /. {French). Sauer- 
 
 ampfer {German). 
 Souffle pan. Casserole a souffle, /. 
 Soup. Soupe, /. ; potage, m. {French). 
 Snppe {German). 
 Clear soup. Consomme, m. 
 
 {French). Kraft-brtihe {Ger- 
 man). 
 Cold soups. Kaltschalen {German). 
 Thick soup. Puree. /. ; creme, /, 
 Soup tureen. Soupiere, /. 
 Sour. Acide, adj. ; aigrette ; .sur, e ; 
 besaigre {French). Sauer {Ger- 
 m an) . 
 
 Slightly sour. Acidule. adj. Aig- 
 relet-te {French). Siiuerlich 
 
 {German) . 
 Sourkrout. Choucroute {French). 
 
 Sauerkraut ( Germ an). 
 South. Sud, m. {French). Siid {Ger- 
 man ) . 
 Souvenir. Souvenir, m. 
 Sovereign. Suzerain, e. m.f. 
 Sow. Coche, /. ; truie. /. 
 
 Wild sow. Laie, laye, /. 
 Spanish. Espagnol. e, adj. {French). 
 
 Spanisch {German). 
 Spare ribs. Cotes de pore {French). 
 
 Solperrippchen (German). . 
 Sparkling. Mousseux-se, adj. {French). 
 
 Spumante (Italian). 
 Sparrow. Moineau, m. 
 Spawn. Frai. m. 
 Speckled. Bariole, e, pa. p. 
 Spice. lEpice, f. : condiment, m. 
 { Frcn eh ) . Gewiirz ( German ) . 
 
128 
 
 MARTYWS MENU DICTIONARY 
 
 Spice extract. Gewiirzextrakt (Ger- 
 man). 
 Four spices. Quatre-epices. 
 
 Spicy. Piquant, e, adj. ; ragoutant, e. 
 
 Spinach. Epinards (always in plural 
 in French). Spinat (German). 
 Mountain spinach. Bonne-dame, /. : 
 
 orraches des jardin, /. 
 New Zealand spinach. Tetragone, f. 
 Wild spinach. Anserine, /. ; bon- 
 henri, m. 
 
 Spirit. Liqueur, m. 
 
 Spirits of wine. Eau de vie. 
 
 Spirituous. Spiritueux-se, adj. 
 
 Spit. Broc, m. ; broche, /. (De Iroc 
 en houche, hot from the spit.) 
 Roasted on the spit, a la broche. 
 
 Spitful. Brochee, /. 
 
 Splendid. Splendide, adj. 
 
 Split. Casse, e, jm. p. ; fendu, e. 
 
 Sponge (for making bread). Pate 
 molle (French). Schwamm (Ger- 
 man). 
 
 Sponge cake. Biscuit, m. 
 
 Sponger. Pique-assiette, m. 
 
 Spongy. Spongieux-se, adj. 
 
 Spoon. Cuillere, /. 
 
 Spoonful. Cuilleree, /. 
 
 Sportsman. Giboyeur, m. 
 
 Sprat. Sprat, m. 
 
 Sprig. Brin, m. 
 
 Spring. Printemps, m. 
 
 Spring, spring-like. Printanier-fere, 
 adj. 
 
 Spun (sugar). File, e, pa. p. 
 
 Squab. Pigeon vierge, m. 
 
 Squash. Courge, /. ; patisson, m. 
 (French). Melonenkiirbis (Ger- 
 man ) . 
 Winter squash. Courge d'hiver. 
 
 Squirrel, ficureuil, m. 
 
 Stafle. Baton, m. 
 
 Stale. Rassis, adj. 
 
 Stalk, Tige, /. ; trognon, m. 
 
 Starch. Amidon, m.; fecule, /. 
 
 Resembling starch. Amylace, e, adj. 
 Starchy. F6culeux-euse, adj. 
 
 Starling, fitourneau, m. 
 
 Stars. Etoiles, f. pi. (French). Sterne 
 (German) . 
 
 Steak, beefsteak. Bifteck, m. 
 
 French steak. Bifteck, francaise (a 
 
 broiled tenderloin steak with 
 maitre d'hotel butter, garnished 
 with French fried or soufflee pota- 
 toes). 
 Porterhouse steak. Bifteck d'aloyau, 
 
 m. 
 Rib steak. Entrecote. /. 
 Round steak, Bifteck de noix de 
 
 boeuf. m. 
 Rump steak. Bifteck de pointe 
 
 culotte. 
 Sirloin steak. Entrecote, /, ; bifteck 
 
 de contrefilet. 
 Large tenderloin, garnished steak. 
 Chateaubriand, rn. 
 Steamed, fituve, e, pa. p. (French), 
 
 GedJimj)ft ( German ) . 
 Steeped. Macere. e, pa. p. 
 Steer. Bouveau. Bouvillon, m. 
 Stew. Of meat. Ragoflt. m. ; etuv6e, 
 /. Of fruits or small birds : com- 
 pote. 
 
 Stewed (of meat). En ragout (as, 
 boeuf en ragoitt. stewed beef ; 
 etuvee, e, pa. p.: k I'etuvee (as 
 boeuf a V etuvee). 
 Stewed (of fruits or small birds). 
 Compote de : en compote (as, com- 
 pote de poircs. pigeons en com- 
 pote). 
 Stewed with spices. Daube. e, pa. p. 
 Stewed. (German) Gediinstet, Ge- 
 schmort. 
 Steward. Commissaire. econome*. 
 
 maitre d'hotel*. majordomo, m. 
 Stewpan. Marmite, /, : casserole, /. 
 Stick, Baton, m. 
 Stimulant, stimulating. Stimulant, e, 
 
 adj. 
 Stock (in culinary .sense). Fond (as. 
 Fond a potagc, soup stock). 
 Second stock. Remouillage, m. 
 Stone (of fruit). Noyau, m. 
 
 Stoned, Enucle, e, adj. 
 Strained, Passe, e, pa. p. 
 
 Strained repeatedly, RepassS, e, 
 pa. p. 
 Strainer. Passoire, m. ; couloire, f. 
 fitamine, /. (French). Sieb, Seiher 
 (German). 
 
 Chinese strainer. Chinois, m. 
 Wine strainer. Passe-vin, m. 
 
MARTYN'S MENU DiaTIONAfiY 
 
 12'.) 
 
 Straw. Paille, /. (French). Stroh 
 
 (German ) . 
 Strawberry. Fraise, f. (French). 
 Erdbeeren (German, plural). 
 
 Chili strawberry. Frutille, /. 
 
 Strawberry punch. Eirdbeerpunch 
 (German) . 
 
 Strawberry short cake. Gateau aux 
 f raises. 
 Straw-colored. Paille, e, adj. 
 Streaked. Banderole, e, adj. ; panache, 
 
 e. 
 String. Ficelle, /. 
 String, adj. File, e, pa. p. (French). 
 
 Schneide (German) . 
 Stringbeans. Haricots verts, jil. 
 
 (French). 
 Strip. Bande. /. ; allumette, /. 
 Striped. Banderole, e, pa. p. ; raye, e. 
 Stripped. Depouille, e, pa. p. ; ar- 
 
 rache, e, adj. 
 Studded. Cloute, e, adj. 
 Stuffed. Farci, e, adj. ; fourre, e 
 
 (French). Gefiillter, Gefiillt, Ge- 
 
 fullte, Gefiilltes (German). 
 Stuffing. Farce, f. 
 Sturgeon. Esturgeon, m. (French). 
 
 Stor (German). 
 Style. Facon, w?. ; mode, /. (French). 
 Art (German). 
 
 In the style of ; In style, a la 
 
 mode de — : a la mode . As, a la 
 
 mode de Richelieu : a la mode fran 
 caise. For menu purposes the phrase 
 is though nearly always shortened to a 
 la — as, a la Richelieu, a la frangaise, 
 and is sometimes omitted altogther 
 though its presence is still understood. 
 (See a la in French-English section 
 and "when a, la is omitted'' on page 
 6.) 
 
 Suabian. Schwabische (German) . 
 Submerged. Submerge, e, pa. p. 
 Substantial. Bourgeois, e, adj. 
 Suburban. Suburbain, e, adj. 
 Success. Succes, m. 
 Succory. Chicoree sauvage, /. 
 Succulent. Succulent, e, adj. 
 Sucking pig. Cochon de lait (French). 
 
 Spanferkel ( German ) . 
 Suet. Of heef, graisse de rognon de 
 
 boeuf, Of mutton, suif, m- Of 
 
 pork (leaf lard), panne, j. 
 
 (French). Nierenfett (German) . 
 Sugar. Sucre, m. (French). Zucker 
 
 (German) . 
 
 Apple sugar. Sucre de pomme. 
 
 Barley sugar. Sucre d'orge. 
 
 Beet sugar. Sucre de betterave. 
 
 Best quality refined sugar. Sucre 
 raffine, f. 
 
 Burnt sugar. Caramel, in. 
 
 Sugar candy. Sucre candi, m. 
 
 Cane sugar. Sucre de canne. 
 
 Fruit sugar. Sucre de fruit. 
 
 Loaf sugar, lump sugai;. Sucre en 
 pain. 
 
 Grape sugar. Sucre de raisin. 
 
 Maple sugar. Sucre d'erable. 
 
 Milk sugar, lactine. Sucre de lai<. 
 
 Moist sugar (sugar which has not 
 been refined). Oassonade. /. 
 
 Sugar moistened with rum, brandy 
 or any other liquor and then 
 burned. Bn'ilot. m. 
 
 Pulled sugar. Sucre tire. 
 
 Raw sugar, coarse sugar, brown 
 sugar, etc. Sucre brut. 
 
 Sugar spun. Sucre file. 
 Sugar plum. Bonbon, m. 
 Sugar vinegar. Zucker-Essig [Ger- 
 man') . 
 Sultan', Sultana. Sultan, m. : Sul- 
 
 tnne, f. 
 Sultanas (small seedless raisins). Sul 
 
 tanes. f. 
 Summer. :6te, m. 
 
 Summer-like. Estival, e, adj. 
 Superb. Sunerbe. adj. 
 Superfine. Superfin, e, adj. 
 Superior. Superieur. e, adj. 
 Superintendent. Surintendant, e. 
 
 m. f. 
 Supper, ^i^wfx^w m. (French). Aben- 
 
 dessen (German). 
 
 The Lord's SupT)er. Eucharistie. f. 
 Surprise. Surprise, /. 
 Sutler. Vivandior-ifere, m., f. 
 Swallow. Hirondelle*, f. : arondp, f. 
 Swan. Cygne, m. 
 Swedish. Suedois, e, adj. 
 Sweet. Doux-ce, adj. (French), Su7.o 
 
 (German), 
 
130 
 
 .MARTYN'i^ MEyU DICTIONARY 
 
 Sweetbread. Ris, m. (French). 
 Kalbsbrose, Midder, Milcher (Ger- 
 man ) . 
 
 Veal sweetbread, etc. Ris de veau, 
 etc. 
 
 Sweet potato. Patate, /. Also, but 
 incorrectly, Batatc. 
 
 Sweet-sour. See i^harp-sour. 
 
 Sweetened. Adouci, e, pa. p. ; sucre, e. 
 
 Sweetmeats. Confitures, /. ; dessert, 
 m. 
 
 Sweetness. Douceur, /. 
 
 Sweets. Sucrerie, f. ; bonbons, w. 
 
 Swelled. Souffle, e, pa. p. 
 
 Swiss. Suisse, adj. Helvetien-ne 
 
 ( French ) . Scbweizer ( German ) . 
 
 Sylph. Sylphe, m. 
 
 Syrian. Sj^rien-ne, adj. 
 
 Syrup. Sirop, m. 
 
 Tal)le. Table, /. 
 
 Common table for guests. Tabl" 
 d'hote, /. 
 Tablecloth. Nappe, /. 
 Tail. Queue, /. As, queues d'ccrec- 
 
 isses, crayfish tails. 
 TalloAv. Suif, m. 
 Tamarind. Tamarin, m. 
 Tame. Domestique, adj. (French). 
 
 Zahm (German) . 
 Tammy cloth. lEtamine, f. 
 Tannin. Tanin (French). Tannin 
 
 (German). 
 Tapioca. Tapioca, m. ; cassareep, m. 
 
 (when crude) ; Manice, m. 
 
 ( Frcn ch ) . Ta pioka ( (J erm a n) . 
 Tarpeian. Tarpeienne, adj. 
 Tarragon. Estragon, m. 
 Tart. Tarte, /. (as tarte aux fruiU, 
 
 etc. ) Torte ( Germ an ) . 
 Tart mold. Tonrtiere, f. 
 Tart. Acre, adj. ; besaigre. 
 Tartar style, a la tartare, ni. 
 Tartelet. Tartelottc, f. 
 
 Taste. (TOUt, m. 
 
 Fine taste. Haut gout, in. 
 Tasty. Gustatif-ve, adj.; ragoiitant, 
 
 e. adj. 
 Tavei*n. Taverno. /. 
 Tea. The, m. (French). Thee (Ger- 
 man). 
 
 Teapot. Theiere, f. 
 
 Tea service, Tea table. Cabaret. 
 
 Tea tarts (for Christmas tree). 
 Speculaci, Theeletterchen (Ger- 
 man). 
 Teal (duck). Cercelle, Sarcelle*. 
 Teltow turnip.s (German turnips of 
 
 very strong flavor). Navets de Tel- 
 tow. 
 Tender, made tender. Attendri, e, adj. 
 Tfenderloin. Filet, m. (French). Lende 
 
 ( German) . 
 Tendon. Tendon, m. 
 Tepid. Attiedi. e, adj. 
 Terrapin. Terrapene, /. 
 Teutonic. Teuton-ne, adj. ; Teuton- 
 
 ique. 
 Theater. Theatre, m. 
 Thibet (style). Thibetan, e, adj. 
 Thick. Epais-se, adj. 
 Thickened. Lie, e, pa. p. 
 Thickening. Liaison, f. 
 Thin. Mince, adj. ; menu, e. 
 Thinned. Delie, e, 2J«- P- 
 Thousand. Mille, adj. 
 Three. Trois, adj. 
 Thrush. Grive, /. ; turde, m. 
 Thyme. Thym, m. (French). Thym 
 
 ian ( German ) . 
 
 Wild thyme. Serpolet, m. 
 Tiara. Tiare, /. 
 Tid-bitg. Beatilles, f. pi. 
 Tied. Bride, e, pa. p. 
 
 Tied (with a string). Ficele, c 
 pa. p. 
 Time. Tem])s. )n. 
 Tip (fee). Pourboire, m. 
 Tips (points). Pf)intos, /. iFr(n<:li). 
 
 Spitzen ( Germ an ) . 
 To. a. 
 Toast. Pain roti, m. : brinde, /. : 
 
 rotie, f.; toste, m. (French), Rost- 
 brod ( German ) . 
 
 Cushion of toast. Canape, m. 
 
MAR'ryN'S MENU DICTION Alii' 
 
 131 
 
 French toast. Avme Ritter (Ger- 
 man ) . 
 Toast tea, Toast water. Eau panee. 
 Toastec'i. Roti, e, pa. p. 
 Tomato. Tomate, /. {French). To- 
 mate {German). 
 
 Mixed with toraatoe.s. Tomate, e, 
 adj. 
 Tongue. Langue, f. (French). Zungo 
 {(Jernian) . 
 Sliced tongue. Zuugenscheiben 
 
 (German). 
 Smoked hog's tongue. T^anguier, m. 
 Toothpick. Cure-dent, /;/. 
 Tortoise. Tortue, m. 
 
 Land tortoise. Tortue de terre. 
 Sea tortoise. Tortue de mer. 
 Town. Bourg, m. 
 Tradesman. Fournisseur, m. 
 Transalpine. Transalpin, e, adj. 
 Transatlantic. Transatlantique, adj. 
 Tree. Arbre, m. 
 
 Small tree. Arbrisseau, m. 
 Trepang. Beche, f. 
 Trick. Attrape, /. 
 Tricolored. Tricolore, adj. 
 Trimmings. Parures, /. 
 Trinket. Pompon, m. 
 Tripe. Tripe, f.\ gras-double, m. 
 {French). Kaldaunen, Kulielfleck 
 (German). 
 
 Small tripe. Tripette, /. 
 Trophy. Trophee, m. 
 Trout. Truite, /'. (French). Forelle 
 (German) . 
 
 Brook trout. Truite de ruisseau, /. 
 Lake trout. Truite de lac, f. 
 Salmon trout. Truite saumonee, /. 
 Troutlet. small trout. Truitelle, /. 
 Truffle. Truffe, f. (French). Trilffeln 
 
 ( German, plural) . 
 Truffled. Truffe. e, adj. 
 Trumpet. Trompette, /. 
 Trussed. Bride, e. jia. p. ; trou.sse, e : 
 retrousse, e. 
 Trussed frog fashion. Crapaudine, 
 
 /. 
 Tub. Baquet, m. : tine, f. 
 Small tub. Tinette, f. 
 T'nft. Aigrette, f. 
 Tuiiuv tisii. Thou, m. 
 
 Turban. Turban, m. 
 
 Turbit (a variety of the domestic 
 
 pigeon). Tnrbit, m. 
 Turbot. Turbot, w. (Fre»c/t). Stein- 
 butt (German). 
 
 Small turbot. Turbotin, m. 
 Turkey. Dinde, m. and /. Dindon, m. 
 
 (French). Puter, w. ; Puterhenne, 
 
 /". ; Truthahn (German). 
 
 Young turkey. Dindounean, m. 
 Turkish. Turc, ni. ; T'urque, /., adj. 
 Turmeric. Curcuma, m. 
 Ttirned. Tourne, e, jja. p. 
 Turnip. Navet, m. ; rave, /. Steck- 
 . riiben (German). 
 Early turnips. Mairiiben (Germain). 
 Turtle. Tortue, f. (French). Schild- 
 
 krote (German). 
 
 Green tu:-*^^e. Tortue verte, f. 
 
 Mock turtle. Fausse tortue, f. 
 Tuscany (style). Toscan, e, adj. 
 Twisted. Contourne, e, pa. p. 
 Tyrolean. Tyrolien-ne, adj. 
 
 u 
 
 Udder. 
 
 Tetine, /. As, Teiine dc 
 
 veaiu 
 Ulm. Ulmer (German). 
 Uncapped. Decoiffe, e, pa. p. 
 Uncooked. Cru, e; incuit, e, adj. 
 Uncorked. Debouche, e, pa. p. ; deco- 
 
 ifee, e. 
 Uncovered. Decouv^rt, e, adj. 
 Underdone. Saignant, e. adj. 
 Unequalled. N.onpareil-le, adj. 
 Underbrush. Bruyere, f. 
 Under crust. Basse pate, /. 
 Underdone, soft. Baveux-se (applied 
 
 only to omelettes). 
 Ungarnished. Degarni, e, adj. 
 
 (French). In naturalibus (Latin). 
 Union. Union, f. 
 ITnleavened. Azyme, adj. 
 T^nmoulded. Pemoule, e, pa. p. 
 Unsnlted. Dessale, e, adj. 
 
132 
 
 MARTYW^ MENU DlC'l'IONAIty 
 
 Unsweetened (of wines). Brut, e, arf;. 
 IJntrLissed, Debride, e, ija. p. ; de- 
 
 troiisse, e. 
 Ural (style). Ouralien-ne, adj. 
 Urn. Urne, /. 
 Usquebaugh (a liquor). Usquebae, 
 
 m. (Also, though incorrectly, Scu- 
 
 hac, m.) 
 Utensil. Attirail, m. ; Ustensil, m. 
 
 Set of cooking utensils. Batterie 
 de cuisiue. 
 
 V 
 
 "Nlenna (style). Viennese. Viennois, 
 e, adj. {French). Wiener (Ger- 
 man). 
 
 Vienna veal steak. Wiener Schnitzel 
 ((jerman). 
 
 Village (style). Villageois, e, adj. 
 
 Vine. Vigne, /. 
 
 Vinegar. Vinaigre, m. 
 
 Vinegar sauce. Vinaigrette, /. 
 
 Vinous (strength and body of wine). 
 A^ineux-euse, adj. 
 
 Violet. Violette, /. 
 
 Violet vinegar. Veilchen Wasser 
 (German) . 
 
 Virgin. Vierge, /. 
 
 Virginia. Virginie, /. 
 
 Viscount-ess. Vicomte-sse, m. f. 
 
 Voluptuous. Voluptueux-euse, adj. 
 
 Vanilla. Vanille, /. 
 
 Vanilla (flavored). a la vanille. 
 Varicolored, variegated (in color). 
 
 Bigarre, e ; panache, e, adj. 
 Varied. Varie, e, adj. 
 Vase. Urne, /. 
 
 Varsovian (style). Varsovien-ne, adj. 
 Veal. Veau, nj. (/'^/•e/fc/t) . Kalbfieisch 
 
 (German) . 
 
 Veal cut from the end of the loin. 
 Quasi de veau. 
 
 Round bottom of veal. Sous-noix, f. 
 Vegetables. Legumes, m. (French). 
 Gemiise ( German ) . 
 
 Vegetables such as carrots, turnips, 
 onions, etc. Racines, /. 
 
 Dish of mixed vegetables. Jar- 
 diniere, /. 
 Vegetable marrow. Courge, /. 
 Velvet. Velours, m. 
 
 Velvet-like. Veloute, e, adj. 
 Venetian. Venitien-ne, adj. ; de Venise. 
 Venice. Venise, f. 
 Venison. Venaison, /. (French). 
 
 Hirsch ( German ) . 
 Vermicelli. Vermicelle, m. (French). 
 
 Fadennudeln (German). 
 Vermillion. Vermeil-le, adj. 
 Viands. Viandes, /. 
 A^ichy mineral water. Ban de Vichy. 
 Victorious. A^ictorieux-se, adj. 
 A'ictory. A^ictoire, f. 
 
 w 
 
 Wader, wading bird. Gralle, m. 
 Wafers. Gaufres, /. (French). Hohl- 
 
 hippschen ( German ) . 
 AA^affles. Gaufres, f. (French). AVaf- 
 
 feln ( German, plural) . 
 AA^'aiter. Garcon, m. 
 
 Head waiter. Maitre d'hStel, m. 
 
 Restaurant waiter. Garcon de salle, 
 m. 
 
 AA'"aiter (seller of lemonade and soft 
 drinks, etc.). Garcon limonadier, 
 m. 
 AValnut. Noix, f. 
 
 Green walnut. Cerneau, m. 
 
 AA''alnut cordial. Brou de noix. 
 
 Preserved walnuts. Eingemachte 
 w fi Inii sse ( Germ a n ) . 
 AA^arm. Chaud, e, adj. 
 AA'armed up. Rechauffe, e, pa. p. ; re- 
 
 fait, e. 
 AA^'ater. Eau, /. (French). AA^asser 
 
 (German) . 
 AA^ater ice. Glace a I'eau. 
 AA^atercress. Cresson*, cresson d'eau, 
 
 m. (French). Wasserkresse, brun- 
 
 nenkresse* ( Germ an ) . 
 
MARTYN'S MEN a DICTIONARY 
 
 13S 
 
 Watermelon. Melon d'eaii, m. ; pas- 
 
 teqiie, /. 
 Watery. Aqueux-euse, m. f. 
 Wealtli. Richesse, /. 
 Wedding (stj'le). Nuptial, e, adj. 
 Wedding cake. Gatean de noce, m. 
 Week. Semaine, /. 
 Welcome. Bienvenu, e, adj. 
 Well. Bien, adv. 
 
 Welsh. Cambrien-ne, adj. ; gallois*, e. 
 
 Welsh Rarebit (or Rabbit). Fondu au 
 
 fromage 9. la galloise (French). 
 
 Wallische Kuseschnitte (German). 
 We.st. Quest, m. 
 Western. Occidental, e, adj. 
 AVestphalian. Westphalien-ne, adj. 
 
 (French). Westfiilisch (German). 
 Wheat. Ble, m. ; froment, m. 
 
 ( Fren eh ) . AA'eizen ( G erman ) . 
 
 Wheat boiled in milk. Froment6e, f. 
 
 Egyptian wheat. Ble d'abondance, 
 m. 
 
 Spring wheat. Avrillet, m. 
 Whey. Petit-la it, ni. 
 Whipped. Fouette, e, pa. p. 
 AVhiskey. Whiskey, m. 
 White. Blauc-he, adj. ; blond, e 
 
 (French). Weiss, weisse, weisser 
 
 (German). 
 Whitebait. Blanchailles, f. pi. 
 AVhite grouse. Oi-seau de neige, m. 
 
 (French). Schneehuhn (German). 
 Whiting. Merlan, m. (French). Weiss- 
 ling (German). 
 Whole. Entier, ere, adj. (French). 
 
 Ganz (German). 
 Whortleberry. Airelle, jf. : Myrtil, m.\ 
 Myrtille, /. : Bluet, m. 
 
 Black whortleberry. Raisin de.-; 
 bois, m. 
 Widow. Veuve, /. 
 Wild. Agreste, adj. ; Sauvage 
 
 (French). Wild (German). 
 Wine. Vin, m. (French.) Wein 
 
 (German). 
 
 New wine, unfermented wine. 
 Mout, m.; Surmoilt, m. 
 
 Pale wine. Clairet. 
 Wine steward. Soramelier, m. 
 
 Wing. Aile, /. 
 
 Wing-tip. Aileron, m. 
 Winter. Pliver, m. 
 With. au, a la, a 1', aux. (See 
 
 French k la.) Avec (seldom if ever 
 
 used for menu purposes). 
 Without. Sans, adc. 
 Woman. Femme, f. 
 Wood. Bois, m. (French). Hola 
 
 (German) . 
 Woodcock. Becasse, f. (French). 
 Wiirz bissen (German). 
 
 Young woodcock. Becasseau, m. 
 Wood grouse. Poule de bruyere ; 
 
 Poule de Limoges. 
 Woodpecker. Pic, m. 
 Wood-pigeon. Mansard, m. ; Biset, m. 
 Word. Mot, m. 
 Work. Oeuvre, /. 
 World. Monde, m. 
 AVormwood. Armoise, /. 
 AA^ren. Oiseau beni. m. 
 
 Yak (a species of ox). Yack, m. 
 
 Yam. Yam, ni. 
 
 Year. Annee, /. 
 
 Yea.st. Levure, /. (French). Hefo 
 
 ( German) . 
 Yeast stock. Fond de levain, m. 
 Yellow. .Taune, adj. (French). Gelb, 
 
 gelbe (German). 
 Yolk. Jaune, m. ; Jaune d'oeuf. 
 
 Beaten yolk (to brush with). 
 Dorure, f. 
 Yorkshire Buck. Fondu au fromage 
 
 a la Yorkshire (French). Yorkshire 
 
 Kiiseschnitte (German). 
 Yorkshire Rarebit. See Yorkshire 
 
 Bnck. 
 Young. Jeune, adj. (French). Jung 
 
 (German) . 
 
Other Works from the Book Department of The Caterer. 
 The Financial Side of Hotel Keeping ( Second Edition) Price $2 
 
 By "J. Elliott Lane" (Charles Alartyn). 
 (300 pages, handsomely printed and bound.) 
 
 This book is entirely different from any other work on the hotel business. The main 
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 management of the back part of the house. Following this is a series of papers on the 
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 seventy-live hotel proprietors, restaurateurs and department heads) ; the discussion on the 
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 Greece Before the Age of Luxury. 
 
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 Fables of the Hotel Profession and Poems of Good Cheer. 
 
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 The "Fables" (by Charles Martyn) are little stories of the hotel business, which "hit 
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OCT 29 I90G