Bouchee: ti ver}- small pclit pdtl, .so as to be a traditional mouthful
only; to be made of puff-paste. The forcemeat in its cavitv
should be somewhat more telling in taste than that for the ordi-
nary petit pate.
Boudin: a delicate entree, prepared with quenelle forcemeat or
mince. The common type is the bouditi ordinaire, a sausage
made of pig’s lilood, dice of pork fat, grits or rice, spice and salt.
In English blaek pudding, boudiu noir (‘Manuel des Amphi-
tryons,’ preface, p. 15).
Bouquet garni, or faggot: a bundle tied with twine, consisting of a
handful of parsley, .six green onions, a bayleaf, and a sprig of
thi'uie. It is tied to facilitate removal after use in braise or
broth, etc.
Bouride, la: French name for a fi.sh (not in dictionary).
Braise : French, originally embers, burning embers. Braise de Bou-
langer: quenched charcoal, then transferred to a compound
sauce, y\\ which meat is smotliered in a covered ves.sel on and
under embers; analogous to mirepoix, poi’le, and blanc, all similar
compounds for imparting flavour to smothered meat. Simp-
son, toe. cit: p. 12, distinguishes three kinds of brai.se—
brorvn, and dry.
Braise, to: to cook, fry and roast meat in a clo.sed ember-covered
vessel in an aromatic sauce in an atmosphere of steam ; to smother,
German schmoren.
Braisier : a firepan, a panful of live charcoal.
Braisiere : French, a camp-kettle.
Brandade : French, a Provencal or Languedocien ragout made of
salt codfish ; name derived’from brandir, to stir.
Bresolles : French, stewed slices of meat, veal or rabbit, analogous
to .scollops (cf. La Chapelle, vol. iii., p. 72).
Brioche : a French national rich cake of superlative quality', to be
eaten hot with coffee for breakfast.
Brisquet : the breast (chest) of an animal ; the part of the breast
(chest) next to the ribs (French, brechet or bricnet).
Broche : I'rench, .spit for roasting.
Broohet: F'rench, jack, pike, luce.
Brocheton: Iwench, jack, pickerel.
Burgoo: Scotch = oatmeal, lia.stj- pudding, or gruel.
C
Cabeach: English form of P'rench escavecher, to preserve fi.sh in a
jieculiar manner.
Cabeached, e.g., cod (escabeached).
Canelons : I'rench, rugosities, or corrugations of ox-palate {q.v.) ; also
preparations of ox-palate.s, covered with farce, rolled and gra-
tinated. A number (six) of such enclosed in buttered paper and
tied up are called a paupiette (popiette)', the bimdles may be
boiled (.see Paupiettes).
DICTIONARY OR CULINARY TERMS
667
Carachee: a compound viue_^ar, containinsi Japanese soy, walnut
pickle, some garlic, ca3'enne, and lemon pickle.
Caramel: burnt .sugar, i.c., .sugar heated until it is brown. TT.sedfor
colouring .solutions; ta.stes bitter; name also used formerly for
condensed sauces, glaces — e.g'., b}^ La Chapelle. See Glace, infra.
Carbonade: meat grilled over a charcoal fire; in France and South
Germany applied mainly to cutlets of veal, pork, and mutton.
Frroneously applied to a boned braised joint by Francatelli.
Gouffe seems to restrict the name to braised fillets of mutton or
boned chine.
Carcass : culinar}’, the skeleton and remains of an animal, mostly'
small, after the fillets have been removed.
Page 420
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
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Bouchee: ti ver}- small pclit pdtl, .so as to be a traditional mouthful
only; to be made of puff-paste. The forcemeat in its cavitv
should be somewhat more telling in taste than that for the ordi-
nary petit pate.
Boudin: a delicate entree, prepared with quenelle forcemeat or
mince. The common type is the bouditi ordinaire, a sausage
made of pig’s lilood, dice of pork fat, grits or rice, spice and salt.
In English blaek pudding, boudiu noir (‘Manuel des Amphi-
tryons,’ preface, p. 15).
Bouquet garni, or faggot: a bundle tied with twine, consisting of a
handful of parsley, .six green onions, a bayleaf, and a sprig of
thi'uie. It is tied to facilitate removal after use in braise or
broth, etc.
Bouride, la: French name for a fi.sh (not in dictionary).
Braise : French, originally embers, burning embers. Braise de Bou-
langer: quenched charcoal, then transferred to a compound
sauce, y\\ which meat is smotliered in a covered ves.sel on and
under embers; analogous to mirepoix, poi’le, and blanc, all similar
compounds for imparting flavour to smothered meat. Simp-
son, toe. cit: p. 12, distinguishes three kinds of brai.se—
brorvn, and dry.
Braise, to: to cook, fry and roast meat in a clo.sed ember-covered
vessel in an aromatic sauce in an atmosphere of steam ; to smother,
German schmoren.
Braisier : a firepan, a panful of live charcoal.
Braisiere : French, a camp-kettle.
Brandade : French, a Provencal or Languedocien ragout made of
salt codfish ; name derived’from brandir, to stir.
Bresolles : French, stewed slices of meat, veal or rabbit, analogous
to .scollops (cf. La Chapelle, vol. iii., p. 72).
Brioche : a French national rich cake of superlative quality', to be
eaten hot with coffee for breakfast.
Brisquet : the breast (chest) of an animal ; the part of the breast
(chest) next to the ribs (French, brechet or bricnet).
Broche : I'rench, .spit for roasting.
Broohet: F'rench, jack, pike, luce.
Brocheton: Iwench, jack, pickerel.
Burgoo: Scotch = oatmeal, lia.stj- pudding, or gruel.
C
Cabeach: English form of P'rench escavecher, to preserve fi.sh in a
jieculiar manner.
Cabeached, e.g., cod (escabeached).
Canelons : I'rench, rugosities, or corrugations of ox-palate {q.v.) ; also
preparations of ox-palate.s, covered with farce, rolled and gra-
tinated. A number (six) of such enclosed in buttered paper and
tied up are called a paupiette (popiette)', the bimdles may be
boiled (.see Paupiettes).
DICTIONARY OR CULINARY TERMS
667
Carachee: a compound viue_^ar, containinsi Japanese soy, walnut
pickle, some garlic, ca3'enne, and lemon pickle.
Caramel: burnt .sugar, i.c., .sugar heated until it is brown. TT.sedfor
colouring .solutions; ta.stes bitter; name also used formerly for
condensed sauces, glaces — e.g'., b}^ La Chapelle. See Glace, infra.
Carbonade: meat grilled over a charcoal fire; in France and South
Germany applied mainly to cutlets of veal, pork, and mutton.
Frroneously applied to a boned braised joint by Francatelli.
Gouffe seems to restrict the name to braised fillets of mutton or
boned chine.
Carcass : culinar}’, the skeleton and remains of an animal, mostly'
small, after the fillets have been removed.