used before a singular noun to mean one of a group, when it is not a particular one
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
Allemandenoun
egg-thickened veloute
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
in addition
From this reading Cold entrees, which are moulded and have the ingredients set in jelly, are also called aspics.
used to join words or parts of a sentence that go together
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
AngelicanounUS /ænˈdʒelɪkə/
any of various tall and stout herbs of the genus Angelica having pinnately compound leaves and small white or greenish flowers in compound umbels
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
Appareil
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading _Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
applicableadjectiveUS /ˈæpləkəbəl/
capable of being applied; having relevance
From this reading _Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
areauxiliary verbUS /ɑːr/
the form of “be” used with you, we, they, or a plural noun
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
at the same time that; because; in the way that
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
Aspicnoun
savory jelly based on fish or meat stock used as a mold for meats or vegetables
From this reading _Aspic._--Name given to clear savoury jelly, to distinguish it from sweet jelly.
aspics
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading Cold entrees, which are moulded and have the ingredients set in jelly, are also called aspics.
cakenounUS /keɪk/
a block of solid substance (such as soap or wax)
From this reading _Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
cakesnounUS /keɪks/
plural of “cake” — a block of solid substance (such as soap or wax)
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
past form of “call” — assign a specified (usually proper) proper name to
From this reading Cold entrees, which are moulded and have the ingredients set in jelly, are also called aspics.
rid of obstructions
From this reading _Aspic._--Name given to clear savoury jelly, to distinguish it from sweet jelly.
having a low or inadequate temperature or feeling a sensation of coldness or having been made cold by e.g. ice or refrigeration
From this reading Cold entrees, which are moulded and have the ingredients set in jelly, are also called aspics.
having or capable of producing colors
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
serenely self-possessed and free from agitation especially in times of stress
From this reading _Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
ConcentratedadjectiveUS /ˈkɑːnsəntreɪtɪd/
gathered together or made less diffuse
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
creamnounUS /kriːm/
the best people or things in a group
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
a Mid-Atlantic state; one of the original 13 colonies
From this reading _Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
dishesnounUS /ˈdɪʃəz/
plural of “dish” — a piece of dishware normally used as a container for holding or serving food
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
distinguishverbUS /dɪˈstɪŋɡwɪʃ/
mark as different
From this reading _Aspic._--Name given to clear savoury jelly, to distinguish it from sweet jelly.
eggsnounUS /eɡz/
oval reproductive body of a fowl (especially a hen) used as food
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
entreesnounUS /ˈɑːntreɪz/
plural of “entree” — the principal dish of a meal
From this reading Cold entrees, which are moulded and have the ingredients set in jelly, are also called aspics.
etc
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
intended to be given to, or used by, somebody
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
showing where something starts, or who sent it
From this reading _Aspic._--Name given to clear savoury jelly, to distinguish it from sweet jelly.
gateaunounUS /ɡɑːˈtoʊ/
any of various rich and elaborate cakes
From this reading _Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
givenadjectiveUS /ˈɡɪvən/
acknowledged as a supposition
From this reading _Aspic._--Name given to clear savoury jelly, to distinguish it from sweet jelly.
green color or pigment; resembling the color of growing grass
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
haveauxiliary verbUS /hæv/
used with a past participle to form the perfect tenses
From this reading Cold entrees, which are moulded and have the ingredients set in jelly, are also called aspics.
inside something, or within a place, period, or state
From this reading Cold entrees, which are moulded and have the ingredients set in jelly, are also called aspics.
ingredientsnounUS /ˌɪnˈɡriːdiənts/
plural of “ingredient” — a component of a mixture or compound
From this reading _Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
the form of “be” used with he, she, it, or a singular noun
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
a thing, animal, or idea already mentioned
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
belonging to the thing or animal already mentioned
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
jellynounUS /ˈdʒeli/
an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
From this reading _Aspic._--Name given to clear savoury jelly, to distinguish it from sweet jelly.
juicenounUS /dʒuːs/
the liquid part that can be extracted from plant or animal tissue by squeezing or cooking
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
lemonnounUS /ˈlemən/
yellow oval fruit with juicy acidic flesh
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
mixturenounUS /ˈmɪkstʃər/
(chemistry) a substance consisting of two or more substances mixed together (not in fixed proportions and not with chemical bonding)
From this reading _Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
moulded
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading Cold entrees, which are moulded and have the ingredients set in jelly, are also called aspics.
assign a specified (usually proper) proper name to
From this reading _Aspic._--Name given to clear savoury jelly, to distinguish it from sweet jelly.
nutmegnounUS /ˈnʌtmeɡ/
East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
belonging to, or connected with, somebody or something
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
ornamenting
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
plantverbUS /plænt/
put or set (seeds, seedlings, or plants) into the ground
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
preparationnounUS /ˌprepərˈeɪʃən/
the activity of putting or setting in order in advance of some act or purpose
From this reading _Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
preservedadjectiveUS /prəˈzɜːrvd/
prevented from decaying or spoiling and prepared for future use
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
pleasing by delicacy or grace; not imposing
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
retainsverbUS /rɪˈteɪnz/
third-person singular of “retain” — hold back within
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
saucenounUS /sɔːs/
flavorful relish or dressing or topping served as an accompaniment to food
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
savouryadjective
morally wholesome or acceptable
From this reading _Aspic._--Name given to clear savoury jelly, to distinguish it from sweet jelly.
seasonedadjectiveUS /ˈsiːzənd/
aged or processed
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
perceive by sight or have the power to perceive by sight
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
put into a certain place or abstract location
From this reading Cold entrees, which are moulded and have the ingredients set in jelly, are also called aspics.
stalksnounUS /stɔːks/
plural of “stalk” — material consisting of seed coverings and small pieces of stem or leaves that have been separated from the seeds
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
sugarnounUS /ˈʃʊɡər/
a white crystalline carbohydrate used as a sweetener and preservative
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
having or denoting the characteristic taste of sugar
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
used before a noun that is already known, already mentioned, or the only one of its kind
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
thickenedadjectiveUS /ˈθɪkənd/
made or having become thick
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
used for a person or thing that is near, or that has just been mentioned
From this reading _Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
used before the base form of a verb to make the infinitive
From this reading _Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
of many different kinds purposefully arranged but lacking any uniformity
From this reading _Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
veloutenoun
white sauce made with stock instead of milk
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
used to introduce a clause giving more about a thing just mentioned
From this reading _Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
a Caucasian
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
in the company of; together with
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
a unit of language that native speakers can identify
From this reading _Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
yolksnounUS /joʊks/
plural of “yolk” — the yellow spherical part of an egg that is surrounded by the albumen
From this reading _Allemande._--Concentrated white veloute (see veloute) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
