OUR APRON POCKET DICTIONARY

A la, au, aux — Meaning “with” or “as it is served”

Au gratin — with browned crumbs

Au jus — with natural gravy

Au natural — in its original state

Baste — to moisten food while baking with juices from pan or
other liquid fat

Blanch — to scald or whiten

Bouillon — a clear soup stronger than broth, yet not so strong
as consomme, which is clear soup

Braise — to stew in a covered pan

Café au lait — coffee with hot milk

Canapé — small appetizer, served as first course

Charlotte — a pudding made with strips of bread or cake
covered with fruit or gelatin

Compote — Fruit stewed in syrup

Créole, 4 la — with tomatoes, onion and peppers

Croquettes — a savory mince of meat or fish made with a
sauce

Entrée — applied to an informal meal, means the main dish of the

main course; applied to a formal dinner, means a light
savory course served between two courses, usually be-
tween the soup and meat course

Frappé — half frozen — to the mush stage

Glace — iced or glossed over

Grilled — broiled over a clear flame, red hot coals or electric
Hors d’oeuvres — side dishes

Julienne — cut into long, thin strips

Marinate — to let food stand in French dressing or some special
well-seasoned acid mixture.

Purée — food put through a sieve after being boiled to a pulp
Sauté — fry quickly in a small amount of fat

Scallop — to bake food which has been divided into small pieces and
mixed or arranged in layers with a sauce in a baking dish

Soufflé — a dish made very light and puffy by the addition of beaten

egg whites

Timbale — a mixture made with an unsweetened custard base and
baked in custard cups or timbale molds

Zwieback — bread toasted twice

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