short funnel or conically-shaped instrument of tin, and insert the same within a larger-sized and similarly shaped paper funnel or cornet, the pointed end of which must be cut off, so as to allow the tin instrument to protrude; place the icing or glazing (a mixture of finely-powdered sugar and wtiite of egg worked into a smooth and firm paste) in the cornet or forcer, the upper part of which must he completely closed; the glazing is then forced out at the point by pressure of the thumb on the upper part of the cornet.

Pluche, or Plushe—the leaves of parsley, chervil, tarragon, lettuce, or sorrel, snipped or cut small; these are used mixed or separately, according to directions.

Profitrolles—A light kind of pastry, creamed inside. Puree—A kind of pulpy maceration of roasted meats, and of vege tables, or fruits finished by being passed through a tammy or sieve.

Quenelle—A delicate kind of forcemeat, used in the preparation of entrees, &c.

Ragout—A rich compound, consisting of quenelles, mushrooms, truffles, fat livers, &c, mixed in a rich sauce, and used for garnishing highly-finished removes and entrees.

Releves or Removes—The top and bottom dishes (as they are desig nated in England), served to replace the soup and fish on ordinary tables. These usually consist of roast joints, turkeys, capons, highly or plainly dressed fillets, or rolls, &c. of beef, calf's-heads, &c.

Roux—A mixture of fresh butter and flour, which, after being baked, is used for thickening sauces,

Salmis—A highly-finished hash, made with game or wild-fowl, cut up and prepared in either a rich gravy or sauce.

Saute—Cutlets, scollops of game, poultry, or fish, &c, lightly fried inbutter.

Souffles—The word souffle means strictly something puffed up, and is generally applied to a light kind of pudding, served as a remove to second-course roasts; it is made with any kind of farinaceous substances, and may be flavoured with either fruits, liqueurs, or essences.

Trifle—A second-course dish, composed of sponge-cake, macaroons, fruit-jams, custard, whipped cream, brandy and other liqueurs.

Turbans and Mazarines—Ornamental entrees, made of forcemeats, and fillets of either game, poultry, or fish.

Vol-au-vent—A figurative expression applied to puff-paste of the lightest kind.