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| A small cup of black coffee |
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| Food spread on tables from which guests serve themselves |
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| A meal of prearranged courses served at a fixed time and price |
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| Each dish listed separately, with a separate price |
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| Pertaining to good eating |
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| A connoisseur of delicate viands |
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| The main dish at lunch or dinner |
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| Highly seasoned stew of meat and vegetables |
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| Consists of small pieces of meat cooked with bean sprouts and other vegetables and served with rice |
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| Roast Prime Ribs of Beef au Jus |
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Definition
| Served in its natural juice or gravy |
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| Served with a sauce made with stewed tomatoes, peppers, onions, etc. |
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| Calf's Liver en Brochette |
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| Consists of two or more kinds of meat broiled with vegetables or fruit. |
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| Minced meat dipped in beaten egg and bread crumbs and fried in deep fat |
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| Has been fried lightly and quickly |
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| Delicate, spongy hot dish, lightened by stiffly beaten whites of eggs |
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| Jellylike preparation of milk thickened with cornstarch or gelatin, and flavored |
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| Cake soaked in wine, with jam or fruit and whipped cream |
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| Thin pancake, usually rolled, with hot orange sauce and flavored with a liqueur |
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Definition
| Mixture of whipped cream and egg, frozen and flavored |
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| Quince and Apricot Compote |
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Definition
| Dish of fruits cooked in syrup |
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| Light, tubular pastry filled with cream or custard and topped with icing |
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| Sponge cake, filled with vanilla ice cream, covered with meringue, and placed in a hot oven until a delicate brown |
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| Cake in which ground nuts are substituted for flour |
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| Confection of nut kernels roasted in boiling sugar until brown and crisp |
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| Russian soup containing beets, served hot or chilled |
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| French Onion Soup with Croutons |
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Definition
| Served with small cubes of toasted bread |
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Definition
| Highly seasoned fish stew made with several kinds of fish |
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| Marinated North Sea Herring |
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Definition
| Was steeped in a seasoned vinegar-oil mixture before cooking |
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| Clear soup that contains vegetables cut into thin strips |
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| Soup or stew made of clams and vegetables |
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| Pate de Foie Gras Canapes |
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| Consists of crackers or thin pieces of toast spread with a paste made of goose livers |
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| Chicken soup thickened with okra pods |
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| Creamy potato and onion soup, usually served cold |
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| Soup containing vegetables, vermicelli, and herbs in a meat or vegetable broth |
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