with a sauce.

Ramekin.--A preparation of cheese and puff paste or toast, which is
baked or browned. This word is sometimes used to designate the dish in
which such a mixture is cooked.

Rechauffe (ray-sho-fay).--A warmed-over dish.

Rissoles.--Small shapes of puff paste filled with some mixture and fried
or baked. It also refers to balls of minced meat, egged, crumbed, and
fried until crisp.

Roux (roo).--Thickening made with butter and flour.

Salmi (sal-mee).--A stew or hash of game.

Salpicon (sal-pee-kong).--Minced poultry, ham, or other meats mixed with
a thick sauce.

Sauce Piquante (sos-pe-kangt).--An acid sauce.

Shallot.--A variety of onion.

Sorbet (sor-bay).--A sherbet, frozen punch, or water ice; the same as
sherbet.

Souffle (soo-flay).--Literally, puffed up. As generally understood, it
is a spongy mixture made light with eggs and baked, the foundation of
which may be meat, fish, cheese, vegetables, or fruit.