Gastropod

( Zool. ) See GASTEROPOD. inventing strange and grotesque sauces, which had no other merit than that of being surprising and difficult to make, as, for example, eggs cooked on the spit; butter fried or roasted, . We recognize in some of our most common ragoûts those of which our ancestors were so fond in the Middle Ages, such as the bœuf à la mode, à la persillade , au vinaigre et persil, le miroton de bœuf, veau percé de gros lard , frica ée de poulet , blanquette de veau rôti ; but we have lost the pot pourri , composed of beef, veal, mutton, bacon, and vegetables, and the galimafrée (gallimaufry), a kind of frica ée of fowl, seasoned with wine, verjuice, and spices, and thickened with the famous sauce Cameline . The cooks frequently placed on their masters' tables ragoûts and other dishes borrowed from other nations; as, for exam up wounds of the abdomen.