Part 183

=bon bon= (_bô_N _bô_N´), a sweetmeat; confectionery.

=bon diable= (_bô_N _dēäbl´_), a jolly good fellow.

=bon gré, mal gré= (_bô_N´_grā_ _mal´grā_), with good or bad grace; willing or unwilling.

=bonhomie= (_bô nô mē´_), good nature; easy temper; credulity.

=bon jour= (_bô_N _zhōōr´_), good day; good morning.

=bon mot= (_bô_N _mō´_), a witticism.

=bonne= (_bôn_), a nurse.

=bonne-bouche= (_bôn bōōsh´_), a luscious morsel; a toothsome tit-bit.

=bonne et belle= (_bô nā bel´_), good and handsome (said of a woman).

=bonne foi= (_bôn fwȧ´_), good faith.

=bon soir= (_bô_N _swȧr´_), good evening.

=bon ton= (_bô_N _tô_N´), high fashion; first-class society.

=bon vivant= (_bô_N _vē vän´_), a good liver; a jolly companion.

=bon voyage= (_bô_N _vwȧ yȧzh´_), a pleasant journey.

=Bordelaise sauce= (_bôr-de-läz´_).--Espagnole sauce with garlic, aromatic herbs, and Bordeaux wine.

=boudoir= (_bōō dwȧr´_), a small private apartment.

=bouillabasse= (_boo-e-yä-bäs´_).--A soup made of fish broiled and seasoned with onion, orange peel, saffron, oil, and other seasoning to suit the taste.

=bouilli= (_boo-e-yē´_).--Beef stewed, generally in one piece, and served with sauce.

=boulettes de hachis= (_boo-let´ de hä-shē´_).--Forcemeat balls.

=bouquet garni= (_gär-nē´_).--A tied bunch of parsley, onions, bay leaf, and thyme, used to boil in soup to flavor it.

=bourgeoisie= (_bōōr zhwa zē´_), the body of citizens; burgess; the shop-keeping class.

=bourguignonnes= (_boor-gē-nyon´_).--Snails baked with a dressing of shallots, garlic, lemon juice, and butter.

=braise= (_brāz_), or =braisé= (_brā-zā´_).--A piece of braised meat, or a dish prepared by braising; also a preparation mixed and prepared of various ingredients in or with which dishes are braised.

=braisé de Boulanger= (_brā-zā´ de boo-lä_N-_zhā´_).--A compound sauce in which meat is smothered when being braised.

=bretonne sauce= (_brā-ton´_).--Espagnole sauce characterized by juice of fried onions or purée of onions.

=breveté= (_brev tā´_), patented.

=Brie cheese=, or =Brie= (_brē_).--A soft, white cream cheese.

=bris´ket=, or =brisquet= (_brē-skā´_).--The breast; the part of the breast next to the ribs.

=broccoli= (_brok´kō-li_).--A kind of cabbage resembling the cauliflower.

=brochet= (_brō shā´_).--Pike; luce--a kind of fish.

=brocheton= (_brō-she-tô_N´).--Pickerel.

=brusquerie= (_brüs krē_), rudeness.

=brut= (_brü_).--An effervescent wine.

=bückling= (_bük´ling_).--Red herring.

=buisson= (_bwē-sô_N´).--A dish disposed in a pyramid, and having a prickly appearance.

=bureau de la guerre= (_bü rō dlȧ ger´_), the war office.

=bur´goo.=--Oatmeal porridge.

=Burgun´dian sauce=.--Espagnole sauce flavored with shallots and red Burgundy wine.

=C=

=cabaretier= (_kȧ bȧre tēā´_), an innkeeper.

=cabillaud= (_kä-bē-yō´_).--A fresh cod.

=cachot= (_ka shō´_), a dungeon.

=café= (_kä-fā´_).--Coffee.

=café au lait= (_kä-fā´ ō lā_).--Coffee with hot milk; coffee to which milk is added during the process of infusion or boiling.

=café bavaroise= (_kä-fā´ bä-vä-rwäz´_).--Coffee with whipped cream.

=café noir= (_kä-fā´nwär_).--Black coffee; that is, coffee without milk.

=café parfait= (_kä-fā´ pär-fā´_).--A form of coffee ice cream.

=café turc= (_türk_).--Turkish coffee; that is, coffee prepared by pouring boiling water on very finely ground coffee in the cup.

=caille= (_käey_).--Quail.

=calipash.=--A part of a turtle next to the upper shell containing a dull greenish gelatinous substance, esteemed as a delicacy.

=calipee.=--A part of a turtle attached to the lower shell. It contains a fatty, gelatinous substance of a light yellowish color, esteemed as a delicacy.

=camaraderie= (_ka ma ra drē_), good fellowship.

=Camembert cheese= (_kä-mä_N-_bâr´_).--A rich, sweet, cream cheese, of a yellowish color, made in the neighborhood of Camembert, in Normandy, France.

=canaîlle= (_kȧ nä´ y_), the lowest class of people; the rabble.

=canard= (_kȧ nȧr´_), a false story.

=canard= (_kä-när´_).--A duck.

=canellons= (_kä-ne-lôn´_).--Hollow sticks or rolls of baked puff paste.

=canelons= (_kä-ne-lô_N´).--Rugosities of ox palate, or preparations of them, covered with farce, rolled, and gratinated.

=caneton= (_kä-ne-tô_N)--Young duck; duckling.

=cannelon of meat= (_kä-ne-lô_N´).--A baked roll of highly seasoned mincemeat.

=cap-à-pié= (_kȧ pȧ pēā´_), from head to foot.

=ca´pers.=--The pungent, grayish green flower buds of a trailing shrub (_Capparis spinosa_) of southern Europe.

=capilotade of chick´en= (_kä-pē-lō-täd´_).--A kind of ragoût made of remains of fowl or game and some simple brown sauce.

=ca´pon.=--A castrated cock. It fattens better and is tenderer than the uncastrated ones.

=carbonari= (It.), (_kär bō nä´rē_), members of a secret political society in Italy.

=car´dinal sauce.=--Velouté variously flavored and colored red, as with cochineal.

=carême= (_kȧrem´_), fast; Lent.

=carnichons= (_kär-nē-shô_N´).--Gherkins.

=carré= (_kä-rā_).--Breast.

=carrelet= (_kär-lā´_).--A fish, the sole or flounder.

=carte blanche= (_kärt blä_N_sh´_), full power.

=carte de visite= (_kärt de vē zēt´_), visiting card.

=cassareep´.=--A brown, slightly sweet, aromatic thick extract made from the juice of the manioc.

=casserole= (_kas´se-rōl_; French pron. _käs-rōl´_).--Stewpan.

=cas´serole of rice.=--An ornamental pie case made of paste of prepared rice.

=cassis= (_kä-sēs´_).--Black currants; also, a kind of jelly, and a kind of liqueur or cordial, flavored with black currants.

=castello che da orecchia si vuol rendere= (It.), (_käs-tel´lō kā dä ō rä´kyä sē vwôl rān dā´rā_), the fortress that parleys soon surrenders.

=causerie= (_kō-zrē´_), a familiar talk.

=caviare= (_kä-vē-är´_) or =caviar= (_kav´i-är_).--Roe of sturgeon, and other large fish, prepared and salted, and used as a relish. They often resemble morning-glory seeds in appearance.

=champignons= (_shä_N-_pē-nyô_N´).--Mushrooms.

=Champs Elysées= (_shä_N _zā lē zā´_), Elysian Fields; a public park in Paris.

=cela va sans dire= (that goes without saying), (_se la vȧ sä_N _dēr´_), that is understood.

=ce n’est que le premier pas qui coûte= (_se ne kle pre-mēā pä´kē-kōōt=´=_), it is only the first step that is difficult.

=cèpes= (_sāp_), or =ceps= (_sā_).--An edible kind of mushroom.

=c’est à dire= (_se tȧ dēr´_), that is to say.

=c’est une autre chose= (_se tü nō tre shōz´_), that is quite another thing.

=chacun à son goût= (_shȧ ko_N _ȧ sô_N _gōō´_), everyone to his taste.

=chacun tire de son côté= (_shȧ kö_N _tēr´ de sô_N _kō tā´_), every one inclines to his own side or party.

=chanson= (_shä_N _sô_N´), a song.

=chansons à boire= (_shä_N _sô_N _zȧ bwȧr´_), drinking songs.

=chapeau= (_shȧ pō´_), a hat.

=chapeau bas= (_shȧ pō bä´_), hats off.

=chapeau de bras= (_shȧ pō de brȧ´_), a military cocked hat.

=chapelle ardente= (_shȧ pe lȧr dä_N_t´_), the chamber where a dead body lies in state.

=chapon= (_shä-pô_N´).--Capon.

=chapon au gros sel= (_shä-pô_N _ō grō sel_).--Plain boiled capon; literally, capon served with a big lump of salt (placed upon it).

=chargé d´affaires= (_shȧr zhā dȧ fer´_), one intrusted with state affairs at a foreign court.

=charlotte russe= (_shär-lot´ rüs_), or =charlotte à la russe= (_shär-lot´ ä lä rüs_).--A dish of custard or whipped cream inclosed in a cup of sponge cake.

=chartreuse à la Parisienne= (_shär-trûz´ ä lä pä-re-syen´_).--A showy entrée, consisting chiefly of quenelles of forcemeat, containing ragoût and kebobs; an entrée de force; entrée à surprise.

=chasse café= (_shäs kä-fā´_).--A drink of liqueur served after the coffee at dinner.

=château= (_shä tō´_), a castle.

=châteaux en Espagne= (_shä tō zä_N _nes pȧyn´_), castles in Spain.

=châteaubriand sauce= (_shä-tō-brē-ä_N´).--See maitre d’hôtel butter.

=chauffeur= (_shō for´_), driver of an automobile.

=chaufroid sauce= (_shō-frwä´_).--A white or brown jelly containing some sauce; a sauced jelly, or a gelatinized sauce.

=chef= (_shef_), man cook.

=chef de bataillon= (_shef da bȧ tä yô_N´), a major.

=chef-d’œuvre= (_shā dö vr´_), a masterpiece.

=chemin de fer= (lit. iron road), (_she mâ_N_t fer´_), a railway.

=chemin faisant= (_she mâ_N _fe zän´_), by the way; in passing.

=chère amie= (_she rȧ mē´_), a dear (female) friend, a lover.

=cher´vil=.--A plant (_Anthriscus cerefolium_) with finely divided leaves. Two curly varieties are used in soups and salads.

=che sara, sara= (It.), (_ka sä ra sa ra´_), what will be will be.

=cheval de bataille= (lit., a war-horse), (_she vȧl de bȧ tä´y_) chief dependence or support; one’s strong point.

=chic= (_shēk_), stylish, smart.

=chiffonade= (_shē-fō-näd´_).--A salad preparation of lettuce, chervil, sorrel, and scallions, with fresh butter, and some bouillon poured over it. When milk or fresh cream is added, it is called _potage à la chiffonade_; otherwise _potage de santé_ (_pō-täzh´ de sä_N-_tā´_).

=chil´i=.--A kind of red pepper or capsicum.

=chil´i sauce=.--A sauce condiment made with chilis, tomatoes, etc.

=Chinese´ stur´geon soup=.--A soup of beef and veal, containing pieces of cartilage from the sturgeon’s head boiled tender.

=chi tace confessa= (It.), (_kē tä´chā kōn fes´sä_), he who keeps silent admits his guilt.

=chive=.--A plant allied to the onion, of which the young leaves are used in omelets, etc.

=choucroute= (_shoo-kroot´_).--French sauerkraut, or sauerkraut in general.

=chou-fleur= (_shoo-flûr´_).--Cauliflower.

=choux= (_shoo_).--(_a_) Cabbages. (_b_) See _choux pâtissières_.

=choux de Bruxelles= (_shoo de brü-sel´_).--Brussels sprouts.

=choux de mer= (_shoo de mâr_).--Sea kale, a kind of cruciferous pottage root.

=choux pâtissières= (_shoo pä-tē-syâr´_).--Soufflés in small molds; small cakes of baked batter.

=ci git= (_sē zhē´_), here lies. (A common inscription on tombstones.)

=civet= (_sē-vā´_).--A ragoût of hare [civet de lièvre (_lyā´vr_)], deer [_civet de chevreuil_ (_she-vrû´y_)], or other game, into which wine and onions enter as ingredients.

=clare´mont sauce=.--Butter sauce flavored by frying onions in it. The onions are removed after frying.

=cock´a-lee´kie=.--Capon soup, boiled with leeks and prunes--a favorite Scotch dish.

=cock´tail of oysters or clams=.--A dish containing oysters or clams seasoned with ketchup, pepper, etc., and served in a tumbler or glass.

=cocotte= (_kō-kot´_).--A kind of iron casserole with two loop handles and a cover.

=cœurs d’artichauts= (_kûr-där-tē-shō´_).--Artichoke heads.

=cognac= (_kō-nyäk´_).--A brandy distilled at Cognac, in France; hence, loosely, any French brandy.

=coiffeur= (_kwȧ-för´_), a hairdresser.

=coiffure= (_kwȧ für´_), a headdress.

=coing= (_kwa_N).--Quince. A liqueur, or ratafia, is made flavored with quince; and a jelly of quinces is called _coing de tranches (de tränsh)_.

=collared.=--This term is loosely used with no apparent definite meaning in the names of various dishes.

=col´lared beef.=--A thin piece of beef, usually from the flank, rolled into a round form.

=col´lops.=--Small pieces or slices.

=com´fit.=--A dry sweetmeat; fruit, seed, or the like, preserved in sugar and dried.

=comme il faut= (_kô mēl fō´_), proper, as it should be.

=comment vous portez vous?= (_kô mä_N _vōō pôr tā vōō´_), how are you?

=commis voyageur= (_kô mē vwȧ yȧ zhör´_), a commercial traveler.

=compagnon de voyage= (_kô_N _pȧ nyô_N _de vwȧ yȧzh´_), a traveling companion.

=compiègne cake= (_ko_N-_pyān´_).--A kind of cake intended to be drenched with liqueur, sliced, and sandwiched with apricot jam.

=com´pote= (French pron. _kô_N-_pōt´_).--Cooked fruit; fruit preserved with sugar so as to preserve its form. Also, a savory dish of pigeons, quails or larks, mixed with peas or mushrooms.

=compte rendu= (_kôNt räN dü´_), an account rendered, a report.

=comptoir= (_kô_N _twȧr´_), a counting-house; a counter.

=comte= (_kô_N_t_), count.

=comtesse= (_kô_N _tes´_), countess.

=con amore= (It.), (_kō nä mō´rā_), with affection, very earnestly.

=concierge= (_kô_N _s erzh´_), a door-keeper.

=conciergerie= (_kô_N _sē er zhrē´_), a door-keeper’s lodge; a noted prison in Paris.

=concours= (_kô_N _kōōr´_), competition for, or as for, a prize.

=con diligenza (It.),= (_kōn dē lē dshen´dzä_), with diligence.

=con dolore= (It.), (_kōn dō lō´rā_), with grief; sadly.

=confit= (_kô_N-_fē´_).--A dry sweetmeat; fruit preserved in sugar and dried; a comfit.

=confiture= (_kô_N-_fē-tür´_).--Preserves.

=confrère= (_kô_N _frer´_), a colleague.

=conoscente= (It.), (_kō nō shen´tā_), a connoisseur.

=conseil de famille= (_kô_N _se´y de fȧ mē´y_), a family council or consultation.

=conseil d’état= (_kô_N _se´y dā tȧ´_), a council of state; a privy council.

=consommé= (_kôN-sō-mā´_).--Strong broth of meat and vegetables, concentrated till slightly browned; in restaurants applied to thin soups such as would be made by this broth diluted.

=cor´dial.=--A sweet and aromatic liquor. A _liqueur_ is an alcoholic cordial.

=contretemps= (_kô_N _tre tä_N´), an awkward mishap.

=cordon sanitaire= (_kôr dôN sȧ nē ter´_), a line of sentries to prevent, as far as possible, the spread of contagion or pestilence. Used also of other precautionary measures.

=corps diplomatique= (_kor dē plô mȧ tēk´_), a diplomatic body.

=cortège= (_kor tezh_), a procession.

=côte= (_kōt_).--A rib.

=côtelette= (_kōt-let´_).--A small rib; part of a rib; a piece of meat with the rib attached; a cutlet.

=couleur de rose= (_kōō lör de rōz´_), rose color.

=coup= (_kōō_), a stroke.

=coup de grâce= (_kōō d gräs´_), a finishing-stroke. (Formerly applied to the fatal blow by which the executioner put an end to the torments of a culprit broken on the wheel.)

=coup de main= (_kōō d mâ_N´), a sudden attack, enterprise, or undertaking.

=coup de maître= (_kōō d metr´_), a master-stroke; with consummate skill.

=coup de pied= (_kōō d pēā´_), a kick.

=coup de plume= (_kōō d plüm´_), a literary attack.

=coup de soleil= (_kōō d sô le´y_), a sunstroke.

=coup d’essai= (_kōō de sā´_), a first attempt.

=coup d’état= (_kōō dā tȧ´_), a stroke of policy; a sudden and decisive blow, usually inflicted by unconstitutional means.

=coup de théâtre= (_kōō dā tā ätr´_), a theatrical effect.

=coup d’œil= (_kōō dö´y_), a rapid glance.

=courage sans peur= (_kōō rȧzh sän pör_) fearless courage.

=court bouillon= (_boo-e-yô_N´).--A very rich bouillon made by braising bouillon vegetables in butter, evaporating down, and then boiling in wine. It is added to sauces.

=coute qu’il coute= (_kōōt kēl kōōt´_), cost what it may.

=crême= (_krām,_ or _krâm_).--A cordial of the relatively thick or visced kind, such as _crême_ de la menth (cream of minth), _crême_ de la moka (cream of mocha coffee), _crême_ de cocoa (cream of cocoa), etc.

=crême bachique= (_krām bâ-shēk´_).--A custard jelly with wine and egg-froth.

=crême brulée= (_krām brü-lā´_).--Brown sugar, or caramel, with cream.

=crême fouettée à la paysanne= (_foo-et-ta´ ä lä pā-zän´_).--Whipped cream.

=créole= (_krā-ōl´_).--See _à la créole_.

=crêpes= (_krāp_).--Small fried cakes; a form of French pancake.

=cressons= (_krā-sô_N´).--Cresses.

=crève-cœur= (_krev kör´_), deep sorrow; grief.

=crevette= (_krā-vet´_).--Shrimp.

=croquants= (_krō-kä_N´).--A piece of crisp pastry or confection which makes a crunching sound between the teeth, as a macaroon or a nougat.

=crouton= (_kroo-tô_N´).--Small pieces of bread fried in butter or oil, for use as a garnish to salmis, fricassees, etc., or to serve with soups.

=croquembouches= (_krō-kä_N-_boosh´_).--Small mounted pieces of crisp pastry, such as macaroons, nougats, gimblettes, etc.

=crum’pet.=--A kind of large, thin, light cake or muffin cooked on a griddle.

=cuisine= (_küē-zēn´_), a kitchen; cookery.

=cuissot= (_kwē-sō´_).--Haunch.

=cul-de-sac= (_kül de sȧk´_), the bottom of the bag; a blind alley.

=cyg´net.=--A young swan.

=D=

=d’accord= (_dȧ kôr´_), agreed; in tune.

=dame d’honneur= (_dȧm dô nör´_), a maid of honor.

=dantesques= (_dä_N-_tesk´_).--Frozen custards.

=dariole= (_dä-rē-ōl´_).--A piece of pastry consisting of a shallow cup of short paste, filled with a rich compound of cream or custard with macaroons, fruit, or the like.

=darne= (_därn_).--Slice; cut.

=das geht Sie nichts an= (Ger.), (_däs gāt zē nikts än´_), that does not concern you.

=de= (_de_).--Of.

=de bonne augure= (_de bô nō-gür´_), of good omen.

=de bonne grâce= (_de bôn gräs´_), with good will, willingly.

=débris= (_dā brē´_), refuse.

=début= (_dā bü´_), first appearance.

=débutante= (_dā bü tä_N_t´_), a young lady just entering society.

=décolleté= (_dā kôl tā´_), open-breasted.

=dégagé= (_dā gȧ zhā_), free, easy, without constraint.

=de gaieté de cœur= (_de gā tā d kör´_), in sport, sportively.

=de haute lutte= (_de ōt lüt´_), by a violent struggle.

=dehors= (_dā ôr´_), without; out of; foreign; irrelevant.

=déjeuner à la fourchette= (_dā zhö nā ȧ lȧ fōōr shet´_), a cold breakfast.

=de mal en pis= (_de mȧ lä_N _pē´_), from bad to worse.

=demeure= (_de mör´_), dwelling; residence

=demi-jour= (_de mē zhōōr´_), faint light.

=demi-tasse= (_dā-mē-täs´_).--A small cup for black coffee.

=dénouement= (_dā nōō mä_N´), an unraveling or winding up.

=dépêche= (_dā pesh´_), a dispatch; a message.

=dernier cri= (_der nēā krē´_), (the latest cry), the latest fashionable fad.

=dernier ressort= (_der nēā re sôr´_), the last resource.

=désagrément= (_dā zȧ grād mä_N´), something disagreeable or unpleasant.

=désorienté= (_dā zô rēä_N _tā´_), confused.

=désossée= (_dā-sō-sā´_).--Boned.

=détour= (_dā tōōr´_), a circuitous march.

=de trop= (_de trô´_), too much or too many; not wanted.

=devoir= (_de vwȧr´_), duty.

=diablotins= (_dē-ab-lō-ta_N´).--(_a_) Frozen custards. (_b_) Neapolitan dragées. (_c_) Chocolate bonbons in paper.

=di buona volonta sta pieno l’inferno= (It.), (_dē bwô nä vō lōn’tä sta pyā´nō lē_N _fer’nō_), hell is full of good intentions.

=Dieu est toujours pour les plus gros bataillons= (_dēö e tōō zhōōr´ pōōr lā plü grō bȧ tä yö_N´), God is always on the side of the largest battalions; the largest army has the best chance.

=Dieu et mon droit= (_dēö ā mô_N _drwä´_), God and my right.

=Dieu vous garde= (_dēö vōō gȧrd´_), God protect you.

=di grado en grado= (It.), (_dē grä’dō ān grä’dō_), step by step; gradually.

=dinde= (_da_N_d_).--Turkey.

=dindonneau= (_da_N-_dō-nō´_).--Young turkey; turkey pout.

=Dios me libre de hombre de un libro= (Sp.), (_dē´ōs mā lē´vrā dā ōm’vrā dā ōōn lē vrō_), God deliver me from a man of one book.

=di salto= (It.), (_dē säl’tō_), by leaps.

=di tutti novello par bello= (It.), (_dē tōōt tē nō vel’lo pär bel’lō_), everything new seems beautiful.

=divertissement= (_dē ver tēs mä_N´), amusement; sport.

=di zara= (_dē zä´rä_).--A less common name for maraschino.

=doctrinaire= (_dôk trē ner´_), a theorist.

=dolce far niente= (It.), (_dōl´chā fär nyen´tā_), sweet idleness.

=domino= (It.), (_dō´mē nō_), a mask robe.

=dorer la pilule= (_dô rā lȧ pē lül´_), to gild the pill.

=double entente= (_dōō blä_N _tä_N_t´_), double meaning; a play on words.

=douceur= (_dōō sor´_), a bribe.

=doux yeux= (_dōō zēö´_), soft glances.

=drap d’argent= (_drȧ dȧr zhä_N´), silver lace.

=drap d’or= (_drȧ dôr´_), gold lace.

=droit des gens= (_drwä dā zhä_N´), the law of nations; international law.

=drôle= (_drōl_), droll; funny.

=drôle le corps= (_drōl le kôr´_), a droll fellow; a punster.

=durante vita= (Sp.), (_dōō rȧn´tā vē´tä_), during life.

=Dutch sauce.=--Butter emulged with yolk of egg, or a sauce with this as a basis; Hollandaise sauce.

=E=

=eau de cologne= (_ō d kô lôn´y_), Cologne water.

=eau de vie= (_ō d vē´_), the water of life--applied usually to brandy.

=ébauche= (_ā bōsh´_), a rough drawing; a sketch.

=éclanche= (_ā klä_N_sh´_).--Shoulder of mutton.

=éclat= (_ā klȧ´_), splendor; brilliancy.

=école de droit= (_ā kôl de drwä´_), law school.

=école de médecine= (_ā kôl de mād sēn´_), medical school.

=école militaire= (_ā kôl mē lē ter´_), military school.

=école polytechnique= (_ā kôl pô lē tek nēk´_), polytechnique school.

=écrevisse= (_ä-kr-vēs´_).--Crayfish.

=édition de luxe= (_ā dē sēô_N´ _de lüks´_), a splendid edition of a book, handsomely bound, and usually well illustrated.

=égal= (_ā gȧl´_), equal.

=égalité= (_ā gȧ lē tā´_), equality.

=égarement= (_ā gär mä_N´), bewilderment.

=ehrlich währt am längsten= (Ger.), (_ār´lik vert äm leng´sten_), honesty is the best policy.

=elle mit Weile= (Ger.), (_ī le mit vī´le_), the more haste, the less speed.

=eine Schwalbe macht keinen Sommer= (Ger.), (_ī ne shwäl´be mäkt kī nen zô´mer_), one swallow does not make a summer.

=ein gebranntes Kind scheut das Feuer= (Ger.), (_īn ge brän tes kint´ zhôit däs fôi´er_), a burnt child dreads the fire.

=el corazon manda las carnes= (Sp.), (_āl kō rä thōn´ mändä läs kär´nās_), the heart bears up the body.

=élève= (_ā lev´_), pupil.

=élite= (_ā lēt´_), a select body of persons.

=éloge= (_ā lôzh´_), a funeral oration.

=éloignement= (_ā lwȧn ye mä_N), estrangement.

=embonpoint= (_ä_N _bô_N _pwa_N´), roundness, good condition.

=émigré= (_ā mē grā´_), an emigrant.

=employé= (_ä_N _plwȧ yā´_), a person employed; a clerk.

=empotage= (_ä_N-_pō-täzh´_).--Consommé or gravy broth.

=empressement= (_ä_N _pres mä_N´), ardor; zeal; interest.

=en ami= (_ä_N _nȧ mē´_), a friend.

=en arrière= (_ä_N _nȧ rē er´_), in the rear; behind.

=en attendant= (_ä_N _nȧ tä_N _dä_N´), in the meantime.

=en avant= (_ä_N _nȧ vâ_N´), forward.

=en badinant= (_ä_N _bȧ dē nä_N´), in sport, jestingly.

=en bagatelle= (_ä_N _bȧ gȧ tel´_), trifling; contemptuously.

=en ballon= (_ä_N _bä-lô_N´).--Boned and stuffed with forcemeat, etc.--said of fowls’ legs so cooked.

=en bloc= (_ä_N _blôk´_), in the lump.

=en brochette= (_ä_N _brō-shet´_).--On wooden skewers.

=en caneton= (_ä_N _kä-ne-tô_N´).--A term used to designate fowls’ legs boned and stuffed with forcemeat, etc.

=en casserole= (_ä_N _kä-s-rōl´_).--In a casserole.

=en coquille= (_ä_N _kō-kē´y_).--(Served) in shells, as oysters prepared as if to be escalloped and then baked in shells and served.

=en cracovie= (_ä_N _krä-kō-vē´_).--With salpicon wrapped in calf’s udder or pig’s caul--said of ox palates.

=en cueros=, =en cueros vivos= (Sp.), (_ān kōōā´rōs, ān kōōä´rōs vē vōs_), naked; without clothing.

=ende gut, alles gut= (Ger.), (_en´de gōōt, ä´les gōōt_), all’s well that ends well.

=en déshabillé= (_ä_N _dā zȧ bē yā_), in undress; in one’s true colors.

=en Dieu est ma fiance= (_ä_N _dēō´e mȧ fēä_N_s´_), my trust is in God.

=en Dieu est tout= (_ä_N _dēō e tōō´_), in God are all things.

=en échelon= (_ä_N _nā sh lô_N´), in steps; like stairs.

=en effet= (_ä_N _ne fe´_), substantially, really, in effect.

=en famille= (_ä_N _fȧ mē´y_), with one’s family at home.

=enfant gâté= (_ä_N _fä_N _gä tā´_), a spoiled child.

=enfants perdus= (lit., lost children), (_ä_N _fä_N _per dü´_), a forlorn hope.

=enfant terrible= (_ä_N _fä_N _te rēbl´_), (a terrible child), one that is apt to do or say something exceedingly ill-timed and embarrassing.

=enfant trouvé= (_ä_N _fä_N _trōō vā´_), a foundling.

=enfin= (_ä_N _fâ_N´), in short, finally, at last.

=en flute= (_ä_N _flüt´_), carrying guns on the upper deck only.

=en foule= (_ä_N _fōōl´_), in a crowd.

=en grand= (_ä_N _grä_N´), of full size.

=en grande tenue= (_ä_N _grä_Nd _te nü´_), in full official, or evening, dress.

=en grande toilette= (_ä_N _grä_N_d twȧ let´_), full-dressed; in full rig.

=en haut= (_ä_N _ō´_), on high; above.

=en masse= (_ä_N _mäs´_), in a body or mass.

=ennui= (_ä_N _nüē´_), weariness.

=en passant= (_ä_N _pä sä_N´), in passing, by the way.

=en plein jour= (_ä_N _plâ_N _zhōōr_), in open day.

=en queue= (_ä_N _ko´_), immediately after; in the rear. Used specially of persons waiting in line, as at the door of a theater, at the ticket-office of a railway station, etc.