Vous voilà au fait, uo;i< you know ail about it

4. Côtelettes à la royale ; A la, in culinary terms, is usually not to be translated ; it refers to the mode of preparing the dish. A ta royale is a plain way of preparing méat.

5. Filets Chateaubriand ; the à la is hère omitted, but understood. Broiled beefsteak, served with brown gravy and fried potatoes.

Page 88. — i. Terrine de Nérac, Nérac pot-pic; terrine is properly a fiât, round dish of earthenware, then a meat-pie cooked in such a dish, and eaten cold. The town of Nérac is in the Southwest of France, in the department of Lot-et-Garonne.

Page 39. — i. Tourne-dos, properly beef-steak eut into pièces. The name is said to hâve originated from the way of serving by passing the dish around behind the guests, instead of placing it on the table.

2. Déchirures . . . , bits of venison cooked qitickly in a thick qtiail gravy anJ adJcd to a paste made of anchovies, etc.