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Morel :: Morel (n.) An edible fungus (Morchella esculenta), the upper part of which is covered with a reticulated and pitted hymenium. It is used as food, and for flavoring sauces..

Remoulad :: Remoulad (n.) A kind of piquant sauce or salad dressing resembling mayonnaise.

Sauce :: Sauce (n.) A soft crayon for use in stump drawing or in shading with the stump.

Potargo :: Potargo (n.) A kind of sauce or pickle.

Catsup :: Catsup (n.) A table sauce made from mushrooms, tomatoes, walnuts, etc..

Soy :: Soy (n.) A Chinese and Japanese liquid sauce for fish, etc., made by subjecting boiled beans (esp. soja beans), or beans and meal, to long fermentation and then long digestion in salt and water..

Gong :: Gong (n.) A flat saucerlike bell, rung by striking it with a small hammer which is connected with it by various mechanical devices; a stationary bell, used to sound calls or alarms; -- called also gong bell..

Sauce :: Sauce (v. t.) To accompany with something intended to give a higher relish; to supply with appetizing condiments; to season; to flavor.

Spice :: Spice (n.) A vegetable production of many kinds, fragrant or aromatic and pungent to the taste, as pepper, cinnamon, nutmeg, mace, allspice, ginger, cloves, etc., which are used in cookery and to flavor sauces, pickles, etc..

Fricace :: Fricace (n.) Meat sliced and dressed with strong sauce.

Saucer :: Saucer (n.) A flat, shallow caisson for raising sunken ships..

Drysalter :: Drysalter (n.) A dealer in salted or dried meats, pickles, sauces, etc., and in the materials used in pickling, salting, and preserving various kinds of food Hence drysalters usually sell a number of saline substances and miscellaneous drugs..

Sauce :: Sauce (n.) Any garden vegetables eaten with meat.

Sauce :: Sauce (n.) Sauciness; impertinence.

Vinaigrette :: Vinaigrette (n.) A sauce, made of vinegar, oil, and other ingredients, -- used esp. for cold meats..

Saucer :: Saucer (n.) A small dish, commonly deeper than a plate, in which a cup is set at table..

Dip :: Dip (n.) A liquid, as a sauce or gravy, served at table with a ladle or spoon..

Blancmanger :: Blancmanger (n.) A sort of fricassee with white sauce, variously made of capon, fish, etc..

Padella :: Padella (n.) A large cup or deep saucer, containing fatty matter in which a wick is placed, -- used for public illuminations, as at St. Peter's, in Rome. Called also padelle..

Garum :: Garum (n.) A sauce made of small fish. It was prized by the ancients.

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