1 - Au gratin (oh grah' tn)
Topped with bread crumbs and browned. May also be topped with shredded cheese. French.
2 - Bouillabaisse (boo yah base')
A thick soup, made of a combination of many kinds of fish and seafoods. French.
3 - Coq au vin (coke oh vahn)
Chicken in red wine sauce. French.
4 - Du jour (dah zhur')
Used on menus to indicate feature "of the day." As, soupe du jour (soup), carte du jour(meal). French.
5 - Enchilada (en chah lah' dah)
A tortilla topped or rolled with highly seasoned filling. Served with chili-seasoned tomato sauce. Mexican.
6 - Fricassee (frik' uh see)
A stew of meat or poultry in gravy. French.7 - Gazpacho (gah spah' cho)
A cold soup made of raw chopped vegetables. Spanish.
8 - Hors d'oeuvre (or derve')
An appetizer. French.
9 - Kolacky (kah lahch' ee)
A bun made of rich sweet dough filled with jam or fruit puree. Czechoslovakian.
10 - Lyonnaise (lie' ah naze)
A dish, usually potatoes, cooked with onions. French.
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