Au naturel — Applied to food that is uncooked or served as simply as possible. Babar—A very light kind of cake, which is generally soaked in rum or spirit. Bain-marie — A large vessel holding hot water, in which saucepans containing sauce, &c., can be kept warm without boiling. Ballotine — A piece of meat or poultry stuffed and rolled ; a small galantine. Batterie-de-cuisine — A cookery outfit : saucepans, moulds, &c. Barder — To cover with slices of bacon, as the breasts of game and poultry when roasting. Bavaroise — A rich creamy mixture, generally cus- tard and cream mixed. Beignets — Fritters of different kinds. Beurre — Butter. Beurre manie — Butter and flour mixed together for thickening sauces. Biscotte — A kind of rusk. Bisque — A soup made from shellfish. Blanchir — To blanch or whiten ; to put into cold water and to bring to the boil over the fire. Blanquette — A white stew, made generally with veal or chicken, the sauce thickened with yolks of eggs and cream. Borribe — An iced pudding made in a bomb-shaped mould. Bouchees — A mouthful, so to speak, generally applied to very small patties of light pastry. Boudin — Small French sausages like black pud- dings. Bouille & Baisst — A stew made of different kinds of fish ; famous in France. Bouilli — The meat that has been used for making soup, as in pot-au-feu. Bouillon— Stock made from fresh meat and un- clarified, as the liquid part of pot-au-feu. Bouquet-garni — A bunch of herbs used for flavouring. Bourgeoise ( a la) — Prepared in a tasty and homely manner. Braiser — To braise. Brider — To tie together, to truss. Brioche — A light kind of French bread. Broche (d la) — Roasted on a spit or skewer in front of the fire. Brunoise {a la) — Garnished with spring vegetables. Canape — Small pieces of bread, toast, pastry, &c., on which little savouries are served ; literally, sofa. EXPLANATION OF FRENCH AND OTHER TERMS 639 Cannelon — Small rolls, generally of pastry, filled witli a delicate mince mixture. Capilotade — A kind of hash, generally of game or chicken. Carte du jour — Menu for the day. Casserole — A saucepan ; the case in which a ragout or compote is served. Cassolette — A small case for holding mince, or ragout, &c. Cassonade — Moist sugar. Cervelas — A kind of smoked sausage. Chapelure — Dried bread-crumbs. Charcuterie — Various parts and preparations of pork, such as sausages, pig’s feet, liver, black puddings, &c. Charlotte — Generally applied to a mould that is lined with strips of bread or finger biscuits, and filled with a cream or fruit mixture. Chartreuse — Applied to moulds of fruit and jelly, also to various savoury mixtures moulded. Chaudfroid — Applied to a sauce used for coating pieces of meat, game, fish, &c., to be served cold ; that which is coated with chaudfroid sauce. Chijfonade — Herbs finely shred for soup. Choucroule (German, Sauer kraut) — A German national dish, a kind of pickled cabbage. Chow-chow — A kind of pickle ; vegetable preserved in a very hot sauce. Chowder — An American dish consisting of pickled pork, fish, and potatoes, and well seasoned. Clouter — To put nail-shaped pieces of bacon, tongue, or truffle into meat. A coarse kind of larding. Cocotte (en)— Served in small earthenware dish. Compote — A stew of fruit, also of pigeons and other small birds. Concasser — To chop or pound roughly. Conftt — Preserved in sugar. Confiture — Jam and other fruit preserves.

AI-modernized reading of the original text

Au naturel — Applied to food that is uncooked or served as simply as possible. Babar—A very light kind of cake, which is generally soaked in rum or spirit. Bain-marie — A large vessel holding hot water, in which saucepans containing sauce, &c., can be kept warm without boiling. Ballotine — A piece of meat or poultry stuffed and rolled ; a small galantine. Batterie-de-cuisine — A cookery outfit : saucepans, moulds, &c. Barder — To cover with slices of bacon, as the breasts of game and poultry when roasting. Bavaroise — A rich creamy mixture, generally custard and cream mixed. Beignets — Fritters of different kinds. Beurre — Butter. Beurre manie — Butter and flour mixed together for thickening sauces. Biscotte — A kind of rusk. Bisque — A soup made from shellfish. Blanchir — To blanch or whiten ; to put into cold water and to bring to the boil over the fire. Blanquette — A white stew, made generally with veal or chicken, the sauce thickened with yolks of eggs and cream. Borribe — An iced pudding made in a bomb-shaped mould. Bouchees — A mouthful, so to speak, generally applied to very small patties of light pastry. Boudin — Small French sausages like black puddings. Bouillie à Baïsse — A stew made of different kinds of fish ; famous in France. Bouilli — The meat that has been used for making soup, as in pot-au-feu. Bouillon— Stock made from fresh meat and unclarified, as the liquid part of pot-au-feu. Bouquet-garni — A bunch of herbs used for flavouring. Bourgeoise ( a la) — Prepared in a tasty and homely manner. Braiser — To braise. Brider — To tie together, to truss. Brioche — A light kind of French bread. Broche (d la) — Roasted on a spit or skewer in front of the fire. Brunoise {a la) — Garnished with spring vegetables. Canape — Small pieces of bread, toast, pastry, &c., on which little savouries are served ; literally, sofa. EXPLANATION OF FRENCH AND OTHER TERMS 639 Cannelon — Small rolls, generally of pastry, filled witli a delicate mince mixture. Capilotade — A kind of hash, generally of game or chicken. Carte du jour — Menu for the day. Casserole — A saucepan ; the case in which a ragout or compote is served. Cassolette — A small case for holding mince, or ragout, &c. Cassonade — Moist sugar. Cervelas — A kind of smoked sausage. Chapelure — Dried bread-crumbs. Charcuterie — Various parts and preparations of pork, such as sausages, pig’s feet, liver, black puddings, &c. Charlotte — Generally applied to a mould that is lined with strips of bread or finger biscuits, and filled with a cream or fruit mixture. Chartreuse — Applied to moulds of fruit and jelly, also to various savoury mixtures moulded. Chaudfroid — Applied to a sauce used for coating pieces of meat, game, fish, &c., to be served cold ; that which is coated with chaudfroid sauce. Chijfonade — Herbs finely shred for soup. Choucroule (German, Sauer kraut) — A German national dish, a kind of pickled cabbage. Chow-chow — A kind of pickle ; vegetable preserved in a very hot sauce. Chowder — An American dish consisting of pickled pork, fish, and potatoes, and well seasoned. Clouter — To put nail-shaped pieces of bacon, tongue, or truffle into meat. A coarse kind of larding. Cocotte (en)— Served in small earthenware dish. Compote — A stew of fruit, also of pigeons and other small birds. Concasser — To chop or pound roughly. Conftt — Preserved in sugar. Confiture — Jam and other fruit preserves.

Cookery for every household