from The Century Dictionary and Cyclopedia

  • In cookery, minced meat, crumbs of bread, onions, chopped parsley, etc., with seasoning, made up into balls and fried.


Sorry, no etymologies found.


  • The dark meat may be cooked at once and utilized for boudins, croquettes, salad, cecils, creamed hash, or served on toast with sauce Bordelaise, or used in chafing dish next day.

    Made-Over Dishes


Log in or sign up to get involved in the conversation. It's quick and easy.