_Hors d'œuvres_ (hot).--A species of very light entrées, such as small patties, ox-piths, brains, cock's combs, croquettes, etc. _Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared herrings, savoury butters, radishes, caviar, and many other things are served as hors d'œuvres. They should be eaten immediately after the soup and fish, as they are considered as appetisers. _Jardinière._--A mixed preparation of vegetables cut in dice or, more generally, fancy shapes--small balls, diamonds, etc.--and stewed in their own sauce, with a little butter, sugar, and salt. _Julienne._--Vegetables cut in very thin strips, and used for soup; also in some ways of cooking fish and meat. _Jus._--The gravy that runs from roast meat, or strong, good gravy made from meat. _Kilogramme_ is equal to two pounds and one-fifth of a pound avoirdupois. It contains 1,000 grammes, so one generally takes 500 grammes as equal to one pound. _Laitance._--Soft rows of fish. _Larder._--Larder is sometimes confounded with piquer. Larder is to stick pieces of ham, tongue, truffles, or bacon into meat or poultry, after making little holes in it to receive them, so that when it is cut it looks marbled, and the meat gains in flavour from the truffles or whatever it may be that is inserted. _Lit._--A bed or layer; articles in thin slices with seasoning or other things placed between them. _Liaison._--Thickening. By this word is understood a thickening made with one or more yolks of eggs. They are used for many sauces and some soups; sometimes a little cream or milk is added to them. _Litre._--A French measure, equal to a pint and a half English measure. _Luting._--A paste made of flour and water only, and used for fastening down the lids of fireproof pans and jars when preserving game, etc., in them, so as to prevent evaporation. _Macaroncini._--A small kind of macaroni, larger than vermicelli. _Macedoine._--Vegetables prepared and cooked as for _jardinière_, but with the addition of some white sauce to them. _Macedoine_ of fruit.--Mixed fruits in jelly. _Madeleine._--Very like queen cake. _Maigre._--Without meat; sauces, soups, or broths made with vegetables, etc., but without meat or meat stock. _Maitre d'hotel._--A sauce made with white sauce, parsley, and lemon juice, if to use hot; if cold, it is made by kneading butter, parsley, and lemon-juice together. Made thus, it is often put on fillet or rump steaks before they are sent to table. _Manier._--This word is applied to the preparation of butter or other fat used for making different kinds of paste. It consists in pressing the fat in a cloth until it is quite soft and all the moisture is removed from it. _Massepains._--Sweetmeats made from almond paste (similar to that put over wedding cakes), cut or moulded into shapes, and glazed on the outsides. They are easy to make, and very nice for dessert.