Menu
Listed and priced individually on the menu. Compare with table d'hote.
What is a la carte
Dressing of vinegar, oil, and seasonings
What is vinaigrette
broiled and served on a skewer
What is en brochette
served in a cream sauce with mushrooms, pimientos, and green peppers
What is a la king
Molded, chilled dessert made with sweetened, flavored whipped cram or egg whites and gelatin
What is mousse
"of the day", or today's specialty.
What is du jour
Rich sauce made with egg yolks, butter, vinegar, wine, and herbs
What is bearmaose
Floured, then sautéed in butter
What is Meuniere
Served in a shell
What is en coquille
finely ground mixture of seasoned meat or poultry
What is pate
Any food served as an appetizer
What is Hors d'oeuvre
Cream sauce with cheese
What is Mornay
Poultry stewed with vegetables
What is fricassee
served with its natural juices, such as "beef au jus."
What is au jus
with ice cream
What is a la mode
with spinach an Mornay sauce.
What is Florentine
Thick, white cram sauce
What is becja,e;
Dish set on fire while cooking
What is flambe
Served with milk. "Cafe au lait" is equal parts hot milk and coffee
What is au lait
Garnished with almonds
What is amandine
complete meal offered at a fixed price
What is table d'hôte
Topped with buttered crumbs or grated cheese, then browned
What is au gratin
Prepared with a flakey pastry crust
What is encrute
Served with cooked onion
What is Lyonnaise
Garnished with mixed vegetables
What is jardiniere