Daub : English, daiibe French, culinary term for stew ; thus, gigol
h la daiwe=\c^ of mutton stewed. The French word dauber has
no culinary application. [In Francatelli, 570, and other places
to daube (with the final e) is irsed as equivalent to larding, or, as
this writer also has it, interlarding (a confusion with a literary
tropic). The English expression is to daub, without the final e.
Thus we have (Simpson, p. 337) daubed foivls, which are braised,
and not larded; and (ibid., p. 338) we have Foivl a la Daube,
larded, which is to be finishetl like Fowl a la Daube (p. 29), which
is not larded. Simpson (p. 76) has Rump of Beef a la Daube, the
recipe for which begins thus: ‘Trim a rump of beef, take the
bone out, daub it (i.e., the rump, not the bone), and put it into a
marinade.’ Plere to daub must mean to lard it. See also id.
ibid., p. no, where rump of veal is to be daubed the same as
rump of beef. Daubing must be a particular kind of larding,
with thick lardooins, for Simpson descrilies onl}' beef and veal as
daubed, fowls, etc., always as larded. (See also loc. cit., p. 112.)
Dinde en Daube (Beauvilliers, i. 348) is larded with aromatized
lardoons.
Daubiere : French, a vessel in which joints or birds are to be
daubed or .stewed.
Dress, to: to bring a matter into good form, to clean, trim, etc.
Dressed vegetables are samples of the irarticular forni implied.
Dunelm: a kind of dish of mutton, or other meat, possibly local to
Durham (Dunelmemsis .=). Dunelm of veal: vide ‘Eaton’s Dic-
tionary.’
DICTIONARY OF CULINARY TERMS
671
Duxelles : name of a French marquis wlio lived at the
end of the seventeenth century, and whose ccuyer de cuisine
was De la Yaren ne, author of an excellent cookery-book (1699).
D’Uxelles also means a special preparation of mince.
E
Eclanche : French, shoidder of mutton.
Edge-bone. See .-Vitch-bone, supra.
Entrees : French, conventional term for hot side-dishes, which
accomjjany or follow the soup and releves; also defined as all
hot dishes which are eaten with a sauce — e.g., cutlets, fricassees,
fricandeau.x, fillets, kebobs, salmis, boudins, sweetbread, pate.s-
chauds, chartreuses. Cold entrees may include fricassees, salmis,
cutlet.s, ham, tongue, fillets of game, poultr}-, fish, aspics, salads
of p^bultr}', fish and shellfish, boar’s head, potted meat. Appro-
priate for cold collations. Some French cooks refuse to term a
cold 'dish an entree.
Entreraiw, or second course side-dishes, to accompany the roasts,
include the just named cold entrees ; dressed vegetables, scolloped
shellfi^, and dressed eggs, and the infinitely varied and variable
sweets,, consisting of puddings, cake.s, timbale.s, sweet croquettes,
charlottes, croquantes, pastries, jellies, creams, fritters, etc.
Epan'ada; South Spanish and Portugaiese for panada {q.v.).
Epigram; English, epigramme French, name of dishes not defined,
of ancient u.se.
Escabecher: to cure sardine.s, then other fish; English, to cabcach.
Escallope : Vx^wc\\t scollop Engli.sh, obsolete cascalope; originalh'the
large edible shellfi.sh in the beautiful ribbed deep shell with a flat
cover; metaphorically, something edible placed into and hotted
in such a shell used as a dish ; tlien luiup.s, or slices, or dice of
any meat; scollops, .synonym kollops, then in Germany degenerated
to a name for mince of ail kinds of meat, called Klops.
Page 424
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Daub : English, daiibe French, culinary term for stew ; thus, gigol
h la daiwe=\c^ of mutton stewed. The French word dauber has
no culinary application. [In Francatelli, 570, and other places
to daube (with the final e) is irsed as equivalent to larding, or, as
this writer also has it, interlarding (a confusion with a literary
tropic). The English expression is to daub, without the final e.
Thus we have (Simpson, p. 337) daubed foivls, which are braised,
and not larded; and (ibid., p. 338) we have Foivl a la Daube,
larded, which is to be finishetl like Fowl a la Daube (p. 29), which
is not larded. Simpson (p. 76) has Rump of Beef a la Daube, the
recipe for which begins thus: ‘Trim a rump of beef, take the
bone out, daub it (i.e., the rump, not the bone), and put it into a
marinade.’ Plere to daub must mean to lard it. See also id.
ibid., p. no, where rump of veal is to be daubed the same as
rump of beef. Daubing must be a particular kind of larding,
with thick lardooins, for Simpson descrilies onl}' beef and veal as
daubed, fowls, etc., always as larded. (See also loc. cit., p. 112.)
Dinde en Daube (Beauvilliers, i. 348) is larded with aromatized
lardoons.
Daubiere : French, a vessel in which joints or birds are to be
daubed or .stewed.
Dress, to: to bring a matter into good form, to clean, trim, etc.
Dressed vegetables are samples of the irarticular forni implied.
Dunelm: a kind of dish of mutton, or other meat, possibly local to
Durham (Dunelmemsis .=). Dunelm of veal: vide ‘Eaton’s Dic-
tionary.’
DICTIONARY OF CULINARY TERMS
671
Duxelles : name of a French marquis wlio lived at the
end of the seventeenth century, and whose ccuyer de cuisine
was De la Yaren ne, author of an excellent cookery-book (1699).
D’Uxelles also means a special preparation of mince.
E
Eclanche : French, shoidder of mutton.
Edge-bone. See .-Vitch-bone, supra.
Entrees : French, conventional term for hot side-dishes, which
accomjjany or follow the soup and releves; also defined as all
hot dishes which are eaten with a sauce — e.g., cutlets, fricassees,
fricandeau.x, fillets, kebobs, salmis, boudins, sweetbread, pate.s-
chauds, chartreuses. Cold entrees may include fricassees, salmis,
cutlet.s, ham, tongue, fillets of game, poultr}-, fish, aspics, salads
of p^bultr}', fish and shellfish, boar’s head, potted meat. Appro-
priate for cold collations. Some French cooks refuse to term a
cold 'dish an entree.
Entreraiw, or second course side-dishes, to accompany the roasts,
include the just named cold entrees ; dressed vegetables, scolloped
shellfi^, and dressed eggs, and the infinitely varied and variable
sweets,, consisting of puddings, cake.s, timbale.s, sweet croquettes,
charlottes, croquantes, pastries, jellies, creams, fritters, etc.
Epan'ada; South Spanish and Portugaiese for panada {q.v.).
Epigram; English, epigramme French, name of dishes not defined,
of ancient u.se.
Escabecher: to cure sardine.s, then other fish; English, to cabcach.
Escallope : Vx^wc\\t scollop Engli.sh, obsolete cascalope; originalh'the
large edible shellfi.sh in the beautiful ribbed deep shell with a flat
cover; metaphorically, something edible placed into and hotted
in such a shell used as a dish ; tlien luiup.s, or slices, or dice of
any meat; scollops, .synonym kollops, then in Germany degenerated
to a name for mince of ail kinds of meat, called Klops.