_Poêle._--A pan, a frying-pan, or a stove. _Pot-au-feu._--Soup with boiled meat. _Potiron._--Pumpkin soup. _Profitrolles._--Pastry of a very light kind, filled with custard, whipped cream, or prepared chocolate, etc. _Purée._--Meat or vegetables that have been sufficiently cooked and then rubbed through a sieve. A purée retains its name when sufficient stock is added to it to form a thick sauce or soup. _Quenelles._--A delicate kind of forcemeat used in the preparation of various entrées. It is made usually of poultry, game, or fish, with panada, rich sauces, or yolks of eggs, etc. _Ragoût._--A stew; sometimes a very rich dish, sometimes little more than a hash. _Ravioles._--Kind of rissoles made in nouilles paste, served with Parmesan cheese over them, or in soup. _Ravigotte._--Mayonnaise with chopped cress, parsley, tarragon, chervil, and chives added to it. _Relevés_, or _Removes_.--The dishes that, when put on table, would take the places of the soup and fish. _Rêmoulade._--A salad dressing made with parsley, tarragon, chervil, chives, capers, anchovies, mustard, oil, and vinegar. _Rissoles._--Light puff pastry filled with meat, fish, or sweets, and boiled in fat of some kind. _Roux._--Brown roux (used for thickening) is made by frying butter and flour together until of a nice brown colour. White roux is made in the same way, but the flour must be cooked well without being allowed to colour. It is best made in a saucepan, and should be stirred all the time over a moderate fire. Sometimes flour is baked, then mixed with butter, for roux. _Salpicon._--Poultry, fish, or other things prepared with truffles, etc., for croustades, timbales, croquettes, etc. _Salmi._--A highly-finished hash of cooked game or wild-fowl, cut up and prepared with rich sauce or made gravy. _Sauté._--To fry cutlets, scollops of game, poultry, or fish, etc., lightly in butter. _Sautoir._--A very shallow stewpan used for sautés. _Soufflé._--The word means something puffed up. Soufflés are very light puddings. They may be made with any kind of farinaceous substance, with the addition of well-beaten eggs flavoured with fruits, liqueurs, or essences. They must be served the moment they are ready. They can also be made with fruit. Iced soufflés are made in various ways; but the mixture is iced, instead of baked. _Sparghetti._--Naples vermicelli. _Stock._--Unthickened broth or gravy, with which soups or sauces can be made. _Tartare._--Mayonnaise, with the addition of chopped shalots, gherkins, tarragon, chervil, and a little chili vinegar and mustard. _Tamis_, or _Tammy_.--A cloth made for straining through. It should be of goat's hair, but is frequently only woollen canvas. _Timbale_ is a sort of pie made in a mould and turned out before it is sent to table. _Tourner_ is used for stir; but it also means to turn--that is to say, to shape, as cutting vegetables into the form of olives, balls, pears, etc.