Chapter II

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

used before a singular noun to mean one of a group, when it is not a particular one

From this reading Dish suprême on a fried canape cut to shape and sauce it.

make an addition (to); join or combine or unite with others; increase the quality, quantity, size or scope of

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

used to join words or parts of a sentence that go together

From this reading Dish suprême on a fried canape cut to shape and sauce it.

separated or at a distance in place or position or time

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

surrounding, or on every side of, something

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

put into a proper or systematic order

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

a soft yellow malleable ductile (trivalent and univalent) metallic element; occurs mainly as nuggets in rocks and alluvial deposits; does not react with most chemicals but is attacked by chlorine and aqua regia

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

formed or made thin by hammering

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

stick to firmly

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

come to the boiling point and change from a liquid to vapor

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

food made from dough of flour or meal and usually raised with yeast or baking powder and then baked

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

an orange of low brightness and saturation

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

an edible emulsion of fat globules made by churning milk or cream; for cooking and table use

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

showing who or what does the action

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

an appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food

From this reading Dish suprême on a fried canape cut to shape and sauce it.

a solid food prepared from the pressed curd of milk

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

a visual attribute of things that results from the light they emit or transmit or reflect

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

without variation or change, in every case

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

neither warm nor very cold; giving relief from heat

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

(of something seen or heard) clearly defined

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

plural of “crumb” — a very small quantity of something

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

separate with or as if with an instrument

From this reading Dish suprême on a fried canape cut to shape and sauce it.

the length of a straight line passing through the center of a circle and connecting two points on the circumference

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

a piece of dishware normally used as a container for holding or serving food

From this reading Dish suprême on a fried canape cut to shape and sauce it.

of concern to or concerning the internal affairs of a nation

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

being or moving lower in position or less in some value

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

every one of two or more people or things, taken separately

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

animal reproductive body consisting of an ovum or embryo together with nutritive and protective envelopes; especially the thin-shelled reproductive body laid by e.g. female birds

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

oval reproductive body of a fowl (especially a hen) used as food

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

having an (over)abundance of flesh

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

the cardinal number that is the sum of four and one

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

intended to be given to, or used by, somebody

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

recently made, produced, or harvested

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

cooked by frying in fat

From this reading Dish suprême on a fried canape cut to shape and sauce it.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

be excessively hot

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

past form of “grate” — furnish with a grate

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

green color or pigment; resembling the color of growing grass

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

used of physical heat; having a high or higher than desirable temperature or giving off heat or feeling or causing a sensation of heat or burning

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

inside something, or within a place, period, or state

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

plural of “inch” — a unit of length equal to one twelfth of a foot

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

make into a whole or make part of a whole

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

moving to the inside of something

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

a thing, animal, or idea already mentioned

From this reading Dish suprême on a fried canape cut to shape and sauce it.

a vegetable cut into thin strips (usually used as a garnish)

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

conformity or harmony

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

used to make a suggestion or a command including the speaker

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

of comparatively little physical weight or density

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

limited or below average in number or quantity or magnitude or extent

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

primarily temporal sense; being or indicating a relatively great or greater than average duration or passage of time or a duration as specified

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

reduce or cause to be reduced from a solid to a liquid state, usually by heating

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

a white nutritious liquid secreted by mammals and used as food by human beings

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

a written account of what transpired at a meeting

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

a small piece of table linen that is used to wipe the mouth and to cover the lap in order to protect clothing

From this reading Serve in napkin with fried parsley.

belonging to, or connected with, somebody or something

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

touching and supported by a surface

From this reading Dish suprême on a fried canape cut to shape and sauce it.

used to mean any person in general, including the speaker

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

used to join alternatives or possibilities

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

make a sweeping movement

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

annual or perennial herb with aromatic leaves

From this reading Serve in napkin with fried parsley.

go across or through

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

plural of “pepper” — climber having dark red berries (peppercorns) when fully ripe; southern India and Sri Lanka; naturalized in northern Burma and Assam

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

a British imperial capacity measure (liquid or dry) equal to 4 gills or 568.26 cubic centimeters

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

a large shallow dish used for serving food

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

hit hard with the hand, fist, or some heavy instrument

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

the activity of putting or setting in order in advance of some act or purpose

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

move by turning over or rotating

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

French blue cheese

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

a compound formed by replacing hydrogen in an acid by a metal (or a radical that acts like a metal)

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

flavorful relish or dressing or topping served as an accompaniment to food

From this reading Dish suprême on a fried canape cut to shape and sauce it.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

apart from others

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

serve a purpose, role, or function

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

any spatial attributes (especially as defined by outline)

From this reading Dish suprême on a fried canape cut to shape and sauce it.

the cardinal number that is the sum of five and one

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

plural of “stick” — an implement consisting of a length of wood

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

agitating a liquid with an implement

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading Dish suprême on a fried canape cut to shape and sauce it.

the natives or inhabitants of Switzerland

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

used before a noun that is already known, already mentioned, or the only one of its kind

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

the people or things already mentioned, as the object

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

used for a person or thing that is near, or that has just been mentioned

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

the cardinal number that is the sum of one and one and one

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

from one end or side of something to the other

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

used before the base form of a verb to make the infinitive

From this reading Dish suprême on a fried canape cut to shape and sauce it.

plural of “tomato” — mildly acid red or yellow pulpy fruit eaten as a vegetable

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

the cardinal number that is the sum of one and one or a numeral representing this number

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

plural of “vegetable” — edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant

From this reading _Garniture_ Fried eggplant cut in Julienne shape Green peppers sauté in butter Fresh tomatoes sauté Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

in the company of; together with

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

exert oneself by doing mental or physical work for a purpose or out of necessity

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

plural of “yolk” — the yellow spherical part of an egg that is surrounded by the albumen

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading FONDU AU FROMAGE À L’ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.