Orly (A la) — Applied to meat or fish, which is mari-
naded, dipped in a rich batter, and fried :
generally accompanied with tomato sauce.
Pailles — Straws; en pailles, in the shape of a
straw.
Pain — Bread. Pain d'Fpice — A kind of spiced
bread.
Panache — A mixture in colour or kind.
Panade — A paste of flour and liquid, or bread and
liquid used for binding.
Paner — To egg and bread-crumb.
Pannequet — A pancake.
Panurette — A preparation of rusk or biscuit crumbs.
Papillotes (en) — Cooked in buttered paper.
Paprika — Red Hungarian pepper, not so hot as
cayenne.
Pdte Brise — Short crust.
P&te A Frire — Batter for frying.
Pdtisserie — Pastry and cakes.
Paupiettes — Fillets of meat or fish rolled up with
stuffing.
Petit Lait — Skim milk.
Petits Fours — Small pastries or fancy biscuits used
for tea or dessert.
Piece de resistance — The principal dish in a dinner.
Pimento — Allspice.
Piquer — To lard with bacon or truffles.
Pluche — Parsley, tarragon, and chervil, &c., cut
in fine shreds as a garnish for soup.
Potage — Soup.
Praline — Burnt almonds used for flavouring.
Printanniere (A la) — With a garnish of spring vege-
tables.
Profiterole — Very small balls of pastry used for
garnishing soup.
EXPLANATION OF FRENCH AND OTHER TERMS
641
Puree — A smooth mixture of meat, fish, vegetable,
or fruit, which has been pulped or pounded,
and generally rubbed through a sieve.
Rdble — The back of a hare without the head and
legs.
Rafraichir — To cool or refresh.
Ramequin — A mixture served in a china or paper
ramakin case.
Ragotit — A stew.
Rdper — To scrape or shred. Fromag& rape — Grated
cheese.
Rechauffe — Warmed-up meat or fish, &c.
Reduire — To reduce.
Releve — The remove or the joint course in a
dinner.
Remouillagc — Second stock.
Rissole — Covered with crumbs and fried or baked.
R6ti — Roast — meat, game, or poultry.
Roux — Butter and flour cooked together, used for
thickening soups and sauces.
Saignant — Underdone.
Saindoux — Hog’s lard.
Saler — To salt or cure.
Salmi — A hash made of game.
Salpicon — A savoury mince, generally mixed with
ham or tongue and mushrooms.
Sarboliere — A freezing pot.
Sauciere — Sauce boat.
Saucisses, saucissons — Sausages.
Sauerkraut — A kind of preserved cabbage ; a
German national dish.
Saute pan — A shallow stewpan.
Sauter — To toss over the fire in a small quantity of
fat.
Saveloy — A kind of sausage.
Socle — A stand or block, made of rice or lard, on
which dishes of meat, game, &c., are mounted.
Sorbet — A half -frozen ice, usually served in cups.
Souffle — A very light mixture, either sweet or
savoury, and generally puffed out with whipped
whites of eggs.
Supreme — A rich white sauce, generally made with
chicken or veal stock and cream added.
Tendrons — The thin cartilaginous part of the breast
of veal or mutton ; sometimes used for entrees.
Timbale — A cup-shaped mould ; that which is made
in a timbale mould.
Tournedos — Small round fillets of beef ; served as
entrees.
Tourner— To turn, to stir.
Toxirte — An open tart ; a flan.
Tranche — A slice, applied generally to a thick slice
of fish.
Trousser — To truss, to tie together.
Truffer — To garnish or season with truffles.
SERVIETTE FOLDING
Page 1023
Presented as published in 1914. 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
Orly (A la) — Applied to meat or fish, which is marinaded, dipped in a rich batter, and fried : generally accompanied with tomato sauce.
Pailles — Straws; en pailles, in the shape of a straw.
Pain — Bread. Pain d'Fpice — A kind of spiced bread.
Panache — A mixture in colour or kind.
Panade — A paste of flour and liquid, or bread and liquid used for binding.
Paner — To egg and bread-crumb.
Pannequet — A pancake.
Panurette — A preparation of rusk or biscuit crumbs.
Papillotes (en) — Cooked in buttered paper.
Paprika — Red Hungarian pepper, not so hot as cayenne.
Pdte Brise — Short crust.
P&te A Frire — Batter for frying.
Pdtisserie — Pastry and cakes.
Paupiettes — Fillets of meat or fish rolled up with stuffing.
Petit Lait — Skim milk.
Petits Fours — Small pastries or fancy biscuits used for tea or dessert.
Piece de resistance — The principal dish in a dinner.
Pimento — Allspice.
Piquer — To lard with bacon or truffles.
Pluche — Parsley, tarragon, and chervil, &c., cut in fine shreds as a garnish for soup.
Potage — Soup.
Praline — Burnt almonds used for flavouring.
Printanniere (A la) — With a garnish of spring vegetables.
Profiterole — Very small balls of pastry used for garnishing soup.
EXPLANATION OF FRENCH AND OTHER TERMS
Puree — A smooth mixture of meat, fish, vegetable, or fruit, which has been pulped or pounded, and generally rubbed through a sieve.
Rdble — The back of a hare without the head and legs.
Rafraichir — To cool or refresh.
Ramequin — A mixture served in a china or paper ramakin case.
Ragotit — A stew.
Rdper — To scrape or shred. Fromag& rape — Grated cheese.
Rechauffe — Warmed-up meat or fish, &c.
Reduire — To reduce.
Releve — The remove or the joint course in a dinner.
Remouillagc — Second stock.
Rissole — Covered with crumbs and fried or baked.
R6ti — Roast — meat, game, or poultry.
Roux — Butter and flour cooked together, used for thickening soups and sauces.
Saignant — Underdone.
Saindoux — Hog’s lard.
Saler — To salt or cure.
Salmi — A hash made of game.
Salpicon — A savoury mince, generally mixed with ham or tongue and mushrooms.
Sarboliere — A freezing pot.
Sauciere — Sauce boat.
Saucisses, saucissons — Sausages.
Sauerkraut — A kind of preserved cabbage ; a German national dish.
Saute pan — A shallow stewpan.
Sauter — To toss over the fire in a small quantity of fat.
Saveloy — A kind of sausage.
Socle — A stand or block, made of rice or lard, on which dishes of meat, game, &c., are mounted.
Sorbet — A half -frozen ice, usually served in cups.
Souffle — A very light mixture, either sweet or savoury, and generally puffed out with whipped whites of eggs.
Supreme — A rich white sauce, generally made with chicken or veal stock and cream added.
Tendrons — The thin cartilaginous part of the breast of veal or mutton ; sometimes used for entrees.
Timbale — A cup-shaped mould ; that which is made in a timbale mould.
Tournedos — Small round fillets of beef ; served as entrees.
Tourner— To turn, to stir.
Toxirte — An open tart ; a flan.
Tranche — A slice, applied generally to a thick slice of fish.
Trousser — To truss, to tie together.
Truffer — To garnish or season with truffles.