14
3. RESTAURANTS.
Preliminary
Lievre, hare; civet de litvre, jugged
hare.
Sanglier, wild boar.
Lapin de garenne, wild rabbit.
9. Entbees.
Hdchis Portugais, minced meat with
poached eggs.
Escargots de Bourgogne, snails.
Grenouilles, legs of frogs.
Vol-au-Venl, light pastry with meat,
fowl, oysters, etc.
K). Poisson (fish).
Saumon, salmon ; fumi, smoked.
Sole, sole (frite, fried; au vin blanc,
with wine sauce ; au gratin, baked
with bread-crumbs).
Limande, dab.
Brochet, pike.
Carpe, carp.
Anguille, eel.
Raie, skate (au beurre noir , with
browsed butter).
Goujon, gudgeon.
Merlan, whiting.
Eperlan, smelt.
Rouget, red mullet.
Maquereau, mackerel.
Truite, trout; truite saumonte, sal¬
mon-trout.
Matelote d'anguilles, stewed eels.
Morue, cod (hollandaise, with pota¬
toes and white sauce).
Moules, mussels.
Ecrevisses, crayfish.
Homard, lobster.
Langouite, sea-crayfish, resembling a
lobster
Crevettes, shrimps.
11. Salades (salads).
Laitue, cabbage-lettuce.
Romaine, long-lettuce.
Chicorie, Eicarole, endive.
Cresson, water-cress.
Pissenlit, dandelion salad.
Concombre, cucumher.
Cornichons, gherkins.
Pommes de terre a I'huile, potato salad
(faire la salade, make the salad).
12. Legumes (vegetables).
Asperges, asparagus.
Artichauts, artichokes.
Petits pois,green peas(a« 6eu)Te,with
butter-sauce; purie de pais, mash¬
ed peas).
Haricots verts, French beans ; hari¬
cots blancs, flageolets, or soissons,
white beans.
Choux, cabbages; chouxfleurs, cauli¬
flowers ; choux de Bruxelles, Brus-
The bread of Paris is excellent and
sels sprouts; choucroute, sauerkraut
(garnie, with bacon and sausages).
Aubergine, mad-apple, egg-plant.
Cipes, Champignons, mushrooms.
Pommes, pommes de terre, potatoes.
Pommes a la maitre d'hdtel, potatoes
with butter and parsley.
Purie de pommes, mashed potatoes.
Epinards, spinach.
Oseille, sorrel.
Navels, turnips.
Betteraves, beetroot.
Oignons, onions.
Tomates, tomatoes.
13. Entremets (sweet dishes).
Omelettes of various kinds (au naturel,
au Sucre, soufflie, aux confitures,
aux fines herbet, au rhum, etc.).
Beignets, fritters.
Charlotte de pommes, stewed apples.
Crime a la vanille, vanilla-cream.
Gdteau, cake; gateau de riz, a kind
of rice pudding.
Qlaces, Parfaits, Bombes, and generally
Timbales are all names for ices.
14. Dessekt.
Pomme, apple; Poire, pear; Fraises,
strawberries; Peche, peach; Men-
diant, almonds, raisins, etc.
The usual varieties of cheese are:
Fromage (a la crime) Suisse or Ger-
vais, Coeur, cream-cheese.
Fromage de Gruyire, Gruyere cheese.
Fromage de Roquefort, made of a mix¬
ture of sheep's milk and goat's milk.
Brie, Camembert, Neufchdtel, Pont
VEveque, kinds of cheese made in
Normandy.
15. Wines.
The following are a few of the finer
wines : — Red Bordeaux or Claret:
St. Emilion and St. Julien tyfe-ifr.),
Ch&teau Larose. Gh. Latour, and
Ch. Laffitte (7-10 fr.). White Bor¬
deaux: Graves (ly^-Slr.), Sauteme
(3-4 fr.), Ch&teau Yquem (8-12 fr.).
— Red Burgundy: Beaune (2'/»-4 fr.),
Pommard, Volnay, Nuits, Corton (5-
9 fr.), Romanic, Conti, and Chamber-
tin (6-10 fr.). White Burgundy:
Chablis (11/2-3 fr.), Meursault (4-6 fr.),
Montrachet (5-10 fr.), and Hermitage
(6-12 fr.).
Compared with other wines, Cham¬
pagne is less extensively drunk in
France than in England.
Vin frappi, wine in ice.
Carafe frappie, carafe of iced water.
has been famed since the 14th century.
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