Api : name in Languedoc of celery, Apinni gravcolens, L. = fU'//A q.v.
Api, pommes d’. ,See Pommes.
Apple postilla : pulp of baked sour ajiples, c.g., codlins, beaten with
honey nr sugar, and baked in thin ]a)-er.s one s])read over the
oilier. The pul]) to be beaten during four hours, the mixture
DICTIONARY OF CULINARY TERMS 665
during' four hours more. Succe.ss in the b.^kiug depends upon
the previous beating. The name poslilla seems to be the Latin
adverb, used by Plautus and Terence, instead of posica, after, so
that the whole indicates a dish of apples to be eaten after some-
thing else.
Aspic : French, a savour}’ jelly, to be eaten by itself or with meat.
Aspiquer: French, a modern Parisian culinarism, meaning to put
lemon-juice, or ‘ reduced vinegar,’ into a jelly, a sauce, ora grav}’
(Gouffe); the e.xpression is therefore misleading; the proper
verb to use would be acidulating, to acidulate.
Attereau, sometimes spelled hdtereau: a popular ragout at home
in Bretagne.
Aumelette synonym of omelette, q.v.
B
Baba : a kind of rich cake, of the brioche class, of Polish origin.
Baigaets : a kind of pancakes ; German, anuer Ritter, Scluuarn.
Bain-marie: a water-bath to make or keep saucepans and their con-
tents hot.
Ballotine : F'rench name for a .shoulder of lamb, boned, stuffed,
larded, and braised (not in dictionary — little used).
Bardes de lard : flat slices of bacon for covering meat to be braised.
Baudroie : French name of a fish (not in dictionary).
Bechamel : veloute white sauce, mixed with an equal volume of
cream ; named from a Marquis of Bechamel.
Biscottes : thin .slices of brioche, gently dried in the oven, buttered
and sugared and given with tea.
Biscuit, in P'rench and German, is the sponge or savoy cake of the
Knglish.
Bisque: soup made of crawfish ; soups made of other shellfish and
soups made by similar proce.sse.s, i.e., soup-sauce.s, have also been
termed so.
Bisquotin: obsolete sweetmeat formerly made by nuns (U.D., 241).
Blanc : hVench, a white mirepoix, consisting of fat, broth, and
vegetables, for braising meat.
Blanc-manger : originally a soup made of milk of almond.s, con-
somme of lean meat without vegetables, spiced with cinnamon
and clove, minced and pounded roast fowl, or veal, and panada,
etc., as stated in a recipe by Dr. F'agon given to Madame de
Maintenon (see her letter). Nowadays a jelly made with calf’s
foot or gelatine and milk of almonds. Many modern recipes for
blanc-manger are content with a mixture of milk and starch,
which, when boiled and cooled, becomes an opaque jelly, properlv
called a Jlummery. Othens, again, destroy the character of the
dish .still more by adding colouring matter.s, such as chocolate or
grenetine, barbarisms to be avoided.
Blanch, to : to scald or parboil almonds to remove their .skin.s,
])cels, or hu.sks to make them white; extended to the scalding
of vegetables which do not become white, though ])alc, and to
that of calf’s head and feet, and skinii}' parts of the ]iig.
Blanquette : French, a mince of chickeiu warmed in veloutd sauce
pointe<l with butter and lemon-juice.
666
THE SPIRIT OF COOKERY
Borage : French bourmchc, Borneo officivalis, L., a plant with
rough spiny leaves ami blue flower, excellent for flavouring
lettuce salads. The name ‘borago’ is conjectured to be a modi-
fication of the verb cora^o, ‘ I rejoice the heart.’
Page 419
Presented as published in 1895. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Api : name in Languedoc of celery, Apinni gravcolens, L. = fU'//A q.v.
Api, pommes d’. ,See Pommes.
Apple postilla : pulp of baked sour ajiples, c.g., codlins, beaten with
honey nr sugar, and baked in thin ]a)-er.s one s])read over the
oilier. The pul]) to be beaten during four hours, the mixture
DICTIONARY OF CULINARY TERMS 665
during' four hours more. Succe.ss in the b.^kiug depends upon
the previous beating. The name poslilla seems to be the Latin
adverb, used by Plautus and Terence, instead of posica, after, so
that the whole indicates a dish of apples to be eaten after some-
thing else.
Aspic : French, a savour}’ jelly, to be eaten by itself or with meat.
Aspiquer: French, a modern Parisian culinarism, meaning to put
lemon-juice, or ‘ reduced vinegar,’ into a jelly, a sauce, ora grav}’
(Gouffe); the e.xpression is therefore misleading; the proper
verb to use would be acidulating, to acidulate.
Attereau, sometimes spelled hdtereau: a popular ragout at home
in Bretagne.
Aumelette synonym of omelette, q.v.
B
Baba : a kind of rich cake, of the brioche class, of Polish origin.
Baigaets : a kind of pancakes ; German, anuer Ritter, Scluuarn.
Bain-marie: a water-bath to make or keep saucepans and their con-
tents hot.
Ballotine : F'rench name for a .shoulder of lamb, boned, stuffed,
larded, and braised (not in dictionary — little used).
Bardes de lard : flat slices of bacon for covering meat to be braised.
Baudroie : French name of a fish (not in dictionary).
Bechamel : veloute white sauce, mixed with an equal volume of
cream ; named from a Marquis of Bechamel.
Biscottes : thin .slices of brioche, gently dried in the oven, buttered
and sugared and given with tea.
Biscuit, in P'rench and German, is the sponge or savoy cake of the
Knglish.
Bisque: soup made of crawfish ; soups made of other shellfish and
soups made by similar proce.sse.s, i.e., soup-sauce.s, have also been
termed so.
Bisquotin: obsolete sweetmeat formerly made by nuns (U.D., 241).
Blanc : hVench, a white mirepoix, consisting of fat, broth, and
vegetables, for braising meat.
Blanc-manger : originally a soup made of milk of almond.s, con-
somme of lean meat without vegetables, spiced with cinnamon
and clove, minced and pounded roast fowl, or veal, and panada,
etc., as stated in a recipe by Dr. F'agon given to Madame de
Maintenon (see her letter). Nowadays a jelly made with calf’s
foot or gelatine and milk of almonds. Many modern recipes for
blanc-manger are content with a mixture of milk and starch,
which, when boiled and cooled, becomes an opaque jelly, properlv
called a Jlummery. Othens, again, destroy the character of the
dish .still more by adding colouring matter.s, such as chocolate or
grenetine, barbarisms to be avoided.
Blanch, to : to scald or parboil almonds to remove their .skin.s,
])cels, or hu.sks to make them white; extended to the scalding
of vegetables which do not become white, though ])alc, and to
that of calf’s head and feet, and skinii}' parts of the ]iig.
Blanquette : French, a mince of chickeiu warmed in veloutd sauce
pointe<l with butter and lemon-juice.
666
THE SPIRIT OF COOKERY
Borage : French bourmchc, Borneo officivalis, L., a plant with
rough spiny leaves ami blue flower, excellent for flavouring
lettuce salads. The name ‘borago’ is conjectured to be a modi-
fication of the verb cora^o, ‘ I rejoice the heart.’