- bacon
- béchamel sauce
- beets
- bread crumbs
- butter
- cheese, especially Cheddar, goat, and Gruyére
- cream
- fish
- hollandaise sauce
- lemon
- mousseline sauce
- mustard
- olive oil
- Parmesan cheese
- parsley
- peas
- potatoes
- thyme
- tomatoes
- vinaigrette
- wine, ted
- boil
- braise
- purée
- steam
- stew
© 1996 All rights reserved. Published by Wiley.