The New Zealand Railways Magazine, Volume 10, Issue 12 (March 2, 1936)
Now and then we come across terms used in cooking with which perhaps we are not familiar. Here are a few:-
Au Gratin—Food served with sauce and breadcrumbs.
Bisque—A fish soup, usually prepared from shellfish.
Boullion. —A well - flavoured meat broth, unthickened.
Consomme—A clear, thin soup from clarified stock.
Espagnole—A rich, brown sauce.
Hors D'Oeuvres—Are small dishes of oysters, sardines, caviare, olives, etc., and served at the beginning of a dinner.
Ragout—A savoury stew.
Saute—To toss in hot butter over fire in small pan.
Veloute—A smooth, rich, white sauce made from white stock and milk, the foundation of white sauces.
Puree—A soup thickened with the substance from which it derives its special name.
Glaze—Stock reduced by long boiling to the consistency of jelly.