Homard (ho-mar).--Lobster.

Hors d'oeuvres (or-d'uhvr').--Relishes.

Italiene, a la (e-tal-yang, ah lah).--In Italian style.

Jardiniere (zhar-de-nyayr).--A mixed preparation of vegetables stewed in
their own sauce; also, a garnish of various vegetables.

Julienne (zhue-lyayn).--A clear soup with shredded vegetables.

Junket.--Milk jellied by means of rennet.

Kippered.--Dried or smoked.

Larding.--The insertion of strips of fat pork into lean meat. The fat is
inserted before cooking.

Lardon.--A piece of salt pork or bacon used in larding.

Legumes.--The vegetables belonging to the bean family; namely, beans,
peas, and lentils.

Lentils.--A variety of the class of vegetables called legumes.

Macedoine (mah-say-dooan).--A mixture of green vegetables.

Marinade (mar-e-nad).--A pickle used for seasoning meat or fish before
cooking.