Contiser — To insert shoes of truffle or tongue by making incisions in flesh of poultry or fish. Coquilles — Shell, that which is served in a shell. Cordon bleu — A badge of distinction given to skil- ful cooks in France. Couronne (en) — Dished in the form of a crown. Court-bouillon — A fish stock for boding fish. Crecy (d la) — Applied to dishes in which carrots, or a puree of carrots, form a leading part. Crepes — Pancakes. Crepine — Card. Crepinettes — A kind of sausage. Cretes de coq — Cock’s combs. Croissants — Half-moon shaped pieces of bread or pastry. Croustade — A case of bread, rice, potato, &c., for holding a mince or ragout. Cro&tes — Shapes or blocks of fried bread used for dishing. CroiUon — Bread cut in dice or fancy shapes and fried ; used for garnishing or serving -with soup. Cru — Raw. Cuisse — Leg of a chicken. Cuissot — Haunch. Dariole — A small cup-shaped mould. The term is also applied to what is cooked in them. Darne — A thick slice of fish ; the middle cut of a large fish. D’ Artois — A sandwich of very light pastry with a savoury or sweet mixture inside. Daub — A kind of stew. Debrider — To remove trussing strings and skewers. Degraisser — To remove the fat from soup or sauce. Depecer — To cut in pieces. Desosser — To remove the bones. Dhall — A kind of pulse, like split peas or lentils. Diable (d la) — With a hot seasoning. Diner — Dinner. Dorer — To brown or to glaze over ; to make yellow with egg. D'Uxelles — A chopped mixture of parsley, mush- rooms, shallot, &c., used for flavouring or stuffing. Fbarber — To remove the beards from oysters. Fchaudtr — To scald, to heat in boiling water. Fclair — A light kind of pastry (choux pastry) filled with cream or custard. Fcossaise (d la) — In the Scotch manner. Ecumer — To remove the scum. Egoutter — To strain off the water. Emince — Minced. Emondtr — To remove the skins from almonds. Entrie — A dish served in the first part of a dinner ; generally a made dish with a sauce. Entremet — A dainty dish served in the second part of a dinner, such as a dressed vegetable, a hot or cold sweet, a savoury, &c. Epigrammes — Small fillets of game, poultry, or meat served as an entree. Escalopes — Small round pieces of veal cut very thin, egged and bread-crumbed, and fried ; also round or oval pieces of lobster or fish. Escargot — Snail. Eluvee — To stew slowly, generally in the oven. Fagot — A bunch of herbs. Faire rtvenir — To fry partially, without cooking. Fanchonnettes — Small tartlets, generally coated with meringue or icing. Farce — Stuffing. Fecule — A very fine flour (rice or potato) used for thickening sauces and soups. Fermiere (a la) — Farmhouse style ; generally very simple. Feuilletage — The lightest kind of puff pastry. Filet — Fillet. Fines-herbes — Parsley, chervil, chives, tarragon, thyme, &c., mixed. Flamber — To singe; to set a light to, as in rum omelet. Flan — An open case of pastry which can be filled with a sweet or savoury mixture. Fleurons — Small pieces of pastry used as a garnish. Foie gras — The fiver of a goose which has been specially fattened. Fondant — Soft and melting like fondant icing, fondant sweets. Fondue — A savoury made of melted cheese. Fouettee — Whipped. Crime foueitee — Whipped cream. Fourre — Coated with cream, sugar, &c. Frangipane — A confectioner’s custard, generally flavoured with almonds. Frapper — To ice, or to set on ice. Fricandeau — A large piece of veal larded and braised.

AI-modernized reading of the original text

Contiser — To insert shoes of truffle or tongue by making incisions in flesh of poultry or fish. Coquilles — Shell, that which is served in a shell. Cordon bleu — A badge of distinction given to skilful cooks in France. Couronne (en) — Dished in the form of a crown. Court-bouillon — A fish stock for boding fish. Crecy (d la) — Applied to dishes in which carrots, or a puree of carrots, form a leading part. Crepes — Pancakes. Crepine — Card. Crepinettes — A kind of sausage. Cretes de coq — Cock’s combs. Croissants — Half-moon shaped pieces of bread or pastry. Croustade — A case of bread, rice, potato, &c., for holding a mince or ragout. Cro&tes — Shapes or blocks of fried bread used for dishing. CroiUon — Bread cut in dice or fancy shapes and fried ; used for garnishing or serving -with soup. Cru — Raw. Cuisse — Leg of a chicken. Cuissot — Haunch. Dariole — A small cup-shaped mould. The term is also applied to what is cooked in them. Darne — A thick slice of fish ; the middle cut of a large fish. D’ Artois — A sandwich of very light pastry with a savoury or sweet mixture inside. Daub — A kind of stew. Debrider — To remove trussing strings and skewers. Degraisser — To remove the fat from soup or sauce. Depecer — To cut in pieces. Desosser — To remove the bones. Dhall — A kind of pulse, like split peas or lentils. Diable (d la) — With a hot seasoning. Diner — Dinner. Dorer — To brown or to glaze over ; to make yellow with egg. D'Uxelles — A chopped mixture of parsley, mushrooms, shallot, &c., used for flavouring or stuffing. Ébarber — To remove the beards from oysters. Échauder — To scald, to heat in boiling water. Éclair — A light kind of pastry (choux pastry) filled with cream or custard. Écossaise (d la) — In the Scotch manner. Ecumer — To remove the scum. Egoutter — To strain off the water. Emince — Minced. Emondtr — To remove the skins from almonds. Entrie — A dish served in the first part of a dinner ; generally a made dish with a sauce. Entremet — A dainty dish served in the second part of a dinner, such as a dressed vegetable, a hot or cold sweet, a savoury, &c. Epigrammes — Small fillets of game, poultry, or meat served as an entree. Escalopes — Small round pieces of veal cut very thin, egged and bread-crumbed, and fried ; also round or oval pieces of lobster or fish. Escargot — Snail. Eluvee — To stew slowly, generally in the oven. Fagot — A bunch of herbs. Faire rtvenir — To fry partially, without cooking. Fanchonnettes — Small tartlets, generally coated with meringue or icing. Farce — Stuffing. Fecule — A very fine flour (rice or potato) used for thickening sauces and soups. Fermiere (a la) — Farmhouse style ; generally very simple. Feuilletage — The lightest kind of puff pastry. Filet — Fillet. Fines-herbes — Parsley, chervil, chives, tarragon, thyme, &c., mixed. Flamber — To singe; to set a light to, as in rum omelet. Flan — An open case of pastry which can be filled with a sweet or savoury mixture. Fleurons — Small pieces of pastry used as a garnish. Foie gras — The fiver of a goose which has been specially fattened. Fondant — Soft and melting like fondant icing, fondant sweets. Fondue — A savoury made of melted cheese. Fouettee — Whipped. Crime foueitee — Whipped cream. Fourre — Coated with cream, sugar, &c. Frangipane — A confectioner’s custard, generally flavoured with almonds. Frapper — To ice, or to set on ice. Fricandeau — A large piece of veal larded and braised.

Cookery for every household