Fricandeau. Meat larded and browned,
and stewed in stock, or baked and
covered with glaze.
Fricassee. A stew in which the meat is
first fried slightly.
Fromage. Cheese.
Gdteau. A cake.
Gaiifres. WaflSes.
Gelee. Jelly,
Genevese Sauce. A white sauce made
with white stock, highly seasoned with
herbs, spices, mushrooms, lemon, and
wine, and served with salmon or trout.
Glace. Covered with icing.
Glaze. Stock boiled down to a thin
paste.
Gratins, Dishes of game, fish, or vege-
tables, served in a rich sauce.
Grilled. Broiled.
Groseilles. Currants.
Haggis. A preparation of the heart,
tongue, and liver of sheep.
Haricot. A small bean; a bit. A stew
in which the meat and vegetables are
finely divided.
Homard. Lobster.
Hors-d^o&uvres. Relishes.
Huitres. Oysters.
Jamhon. Ham.
Jardiniere. A mixed preparation of
vegetables stewed in their own sauce ; a
garnish of various vegetables.
Kippered. Dried or smoked.
Kromeskies. Minces of meat or fish
dipped in fritter batter, and fried crisp.
Laitue Lettuce.
Lardoon. The piece of salt pork or
bacon used in larding.
Lentils. A variety of the bean tribe used
in soups, etc.
Lit. A layer. Articles in thin slices
placed in layers, with seasoning or
sauce between.
Macedoine. A mixture of fruit moulded
in jelly.
Madeline. A kind of pound cake,
Maigre. Dishes for fast days, made with-
out flesh.
Maitre d' Hotel. Master of the hotel.
Malic Acid. The acid of apples, partially
changed to sugar as apples ripen and
into a bitter principle as they decay.
Majina Kroup. A flour made from
wheat and rice, sometimes mixed with
saffron and yolk of egg.
Maraschino. A kind of brandy.
Marinade. A pickle for boiling meat or
fish in.
Marinate. To pickle or to sprinkle with
a French dressing.
Matelote. A rich stew, made of fish, and
flavored with wine.
The Boston
Cook Booh.
Mayonnaise. Cold sauce, or salad dress-
ing.
Menu. A bill of fare.
Meringue. A kind of icing made of
white of egg and sugar well beaten.
Mi-Careme. Dishes used in mid-Lent.
Mignonnette Pepper. Peppercorns
ground coarsely.
Miroton, Pieces of meat cut larger than
collops, for a stew or ragout.
Morel. A species of mushroom.
Morue. Codfish.
Mouton. Mutton.
Nectarine. A variety of the peach, hav-
ing a smooth skin.
Nougat. A mixture of almonds and
sugar.
Nouilles. A kind of vermicelli.
Noyau. A cordial.
(Eufs. Eggs.
Ognon. Onions.
Oxalic Acid. The acid in sorrel and
rhubarb.
Panais. Parsnips.
Paner. To cover with bread crumbs.
Panure. Any entree that is bread-
crumbed.
Pate aux Choux. Cream-cake paste, so
called because when baked it resembles
a head of cabbage.
Pate de Foie gras. A pie of fat livers.
Perdreux. Partridge.
Persillade of Fish. With parsley.
Petits Pants. Little bread.
Petit s Pois. Pease.
Pigeonnaux. Squab.
Pimento. Allspice or Jamaica pepper.
Pistachio, A pale greenish nut re-
sembling the almond.
Potlee. Stock used instead of water for
boiling poultry, sweetbreads, etc.
Poisson. Fish.
Pommes. Apples.
Pommes de Terre. Potatoes.
Pot-au-feu. The stock pot.
Potage. A soup.
Poulet. A chicken.
Puree. A thick soup rubbed through a
sieve.
Quenelle. A delicate force-meat used in
entries.
Ragout. A highly seasoned stew flavored
with wine.
Ramakins. A preparation of cheese and
puff paste or toast, baked or browned.
Page 301
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fricandeau. Meat larded and browned, and stewed in stock, or baked and covered with glaze.
Fricassee. A stew in which the meat is first fried slightly.
Fromage. Cheese.
Gâteau. A cake. Gaufres. Waffles. Gelee. Jelly,
Genevese Sauce. A white sauce made with white stock, highly seasoned with herbs, spices, mushrooms, lemon, and wine, and served with salmon or trout.
Glace. Covered with icing.
Glaze. Stock boiled down to a thin paste.
Gratins, Dishes of game, fish, or vegetables, served in a rich sauce. Grilled. Broiled. Groseilles. Currants.
Haggis. A preparation of the heart,
tongue, and liver of sheep. Haricot. A small bean; a bit. A stew
in which the meat and vegetables are
finely divided. Homard. Lobster. Hors-d'œuvres. Relishes. Huitres. Oysters.
Jamhon. Ham.
Jardiniere. A mixed preparation of vegetables stewed in their own sauce ; a garnish of various vegetables.
Kippered. Dried or smoked. Kromeskies. Minces of meat or fish dipped in fritter batter, and fried crisp.
Laitue. Lettuce.
Lardoon. The piece of salt pork or
bacon used in larding. Lentils. A variety of the bean tribe used
in soups, etc. Lit. A layer. Articles in thin slices
placed in layers, with seasoning or
sauce between.
Macedoine. A mixture of fruit moulded in jelly.
Madeline. A kind of pound cake, Maigre. Dishes for fast days, made without flesh.
Maitre d' Hotel. Master of the hotel. Malic Acid. The acid of apples, partially
changed to sugar as apples ripen and
into a bitter principle as they decay. Majina Kroup. A flour made from
wheat and rice, sometimes mixed with
saffron and yolk of egg. Maraschino. A kind of brandy. Marinade. A pickle for boiling meat or
fish in.
Marinate. To pickle or to sprinkle with
a French dressing. Matelote. A rich stew, made of fish, and
flavored with wine.
The Boston
Cook Booh.
Mayonnaise. Cold sauce, or salad dressing.
Menu. A bill of fare.
Meringue. A kind of icing made of
white of egg and sugar well beaten. Mi-Careme. Dishes used in mid-Lent. Mignonnette Pepper. Peppercorns
ground coarsely. Miroton, Pieces of meat cut larger than
collops, for a stew or ragout. Morel. A species of mushroom. Morue. Codfish. Mouton. Mutton.
Nectarine. A variety of the peach, having a smooth skin.
Nougat. A mixture of almonds and sugar.
Nouilles. A kind of vermicelli. Noyau. A cordial.
Œufs. Eggs. Oignon. Onions.
Oxalic Acid. The acid in sorrel and rhubarb.
Panais. Parsnips. Paner. To cover with bread crumbs. Panure. Any entree that is breadcrumbed.
Pate aux Choux. Cream-cake paste, so called because when baked it resembles a head of cabbage.
Pate de Foie gras. A pie of fat livers.
Perdreux. Partridge.
Persillade of Fish. With parsley.
Petits Pains. Little bread.
Petit s Pois. Pease.
Pigeonnaux. Squab.
Pimento. Allspice or Jamaica pepper.
Pistachio, A pale greenish nut resembling the almond.
Potlee. Stock used instead of water for boiling poultry, sweetbreads, etc.
Poisson. Fish.
Pommes. Apples.
Pommes de Terre. Potatoes.
Pot-au-feu. The stock pot.
Potage. A soup.
Poulet. A chicken.
Puree. A thick soup rubbed through a sieve.
Quenelle. A delicate force-meat used in entries.
Ragout. A highly seasoned stew flavored with wine.
Ramakins. A preparation of cheese and puff paste or toast, baked or browned.