Salt Lake Tribune | 1905-01-22 | Page 16 | Menu Terms

Menu Terms. Many peoplo who nro not In the habit of dining at, foreign restaurants aro greatly great-ly puzzled how to choose dishes owing to tho menu being usually written In French. Hero aro a fow hints to help them: Glace A. water Ice. Glace oomctimes means Iced, used as an adjective. Jardiniere Is a fashion of cooking vegetables vege-tables in their own Juices. They aro cut into fancy shapes. (Jar-dln-yehr ) Piece do Resistance Tho principal Joint of tho dinner or tho chief dish of any meal. Potago (po-tahjo) A general term for all kinds of notip. Pate Small pies In which is served oysters, oys-ters, meat or some sort of crtiamed mixture. mix-ture. Puree Vegetables or meat reduced bv boiling to a thick pulp and thon thinned with tho liquid until It Is of the consistency consist-ency of thick soup. Soullo (soo-flay) A very light omelet or puff, which may bo sweet or savory. Ragout (ra-goo) A stew made of almost any kind of moat and vegetables, tho kind giving It a particular name. Usually this stow la flavored with wine Just before serving. Roux (roo) A cooked mlxturo of butter and flour usod for thlckoning. oupa and fravtWw Vftshingtn