Garnish : English, the thing added to a cooked article on a plate
read3’ for being pre.sented to the diners, in order to surround,
support, or adorn it. The woial is now frequentl3’ u.sed in
culinary works to signify vegetables added to preparations in
cour.se of cooking for the jnirpose of imparting flavour. A garnish
may but need not be eatable — e.g., the iiar.sle3’ round cold meat.
A frequent garnish to ragouts are sippets of toast, which have the
advantage of sucking up .sauce, whence their name; a more
accomplished form of thc.se sippets are the croutons, or sippets
fried in fat, perhajis the garnisli most fre(iuentl3’ useil bv Italian
anfl I'rench cooks. Cocks' combs are a garnish freiiucntlv u.sed
in ragoiils; small mushrooms, i\w(\. /yo/j carved in fanciful s'hajies,
are abso amongst the garnishes.
43
674
THE SPIRIT OF COOKERY
Garum: Latin, a sauce celebrated amongst the Romans, made of
fish, to be eaten with fish. Tlie descriirtions of garum which
have been preseiu^ed are ve^’ imperfect, so that if we had to
adopt their usual interpretation, the sauce woidd be rather the
reverse of a delicac}-. Rumohr (^loc. cit., p. 4) thought garum a
relative of soj'a (Indian or Japanese soy), a mistake probably
transferred from an annotation of Lister to Apicius, and repeated
Jjy Brillat-Savarin (see supra, p. 5:9 et seq.).
Gateau: French, essentially a butter-dough cake Rf. La Chapelle,
loc. cit., ii. 176).
GaufEre : French, waffle English, from Old French, waiifrc, wafrc,
ivafer; from German, JVaie, houeycomb ; a light, thin sort of cake
arranged in cells, fried in an iron mould consisting of two
opposed plates worked by handles.
Gibelotte : French, stewed rabbit exclusively.
Giblets: English, irom. gibier, French from Gothic gibla, a
wing, meaning the trimmings and inside of a goose ; applied to
parts of other birds also.
Giblet pie: a pasty of inside and trimmings of goose; extended to
pies containing offal of other birds.
Gimblettes : French, pastr}* of the kind called .small, or, in French,
de petit four (cf. Croquignoles and Croquembouches).
Glace, also spelt glaze and glaize : a concentrated sauce which,
when poured over cooked meat, will adhere to it, give it a
shiny appearance, and will also keep it moist. Such sauces were
produced by cooks b}' evaporating so-called stock — i.c., broth
containing much gelatine — and letting it set; it was added
largely to soups and sauces. It is less e.ssential since the dis-
covery of Proust’s extract of meat. Glace must be browned, and
in the browned state was also called caramel: ‘Caramel ce que
Ton appelle glace ’ (La Chapelle, ii. 94).
Glaced ; applied to anything iced, or, figurativel}’, anything having a
smooth, glo.ssy surface from the application of glace, or of .sugar,
or of gelatine in vaidous forms.
Godiveau : French, a kind of mincemeat or farce, of which balls are
formed, with which the interior of hot pates and vol-au-vents are
garnished. There are several varieties ; origin of naine not stated
(D.D., 609). The terminal veaii suggests a connection with veal,
its main ingredient.
Gooseberry : from Old French groisele, Scotch grosart. Old German
Kriis, crisp, or curled, from the hairs with which the common
varieties are covered. Another derivation is from parse, the
.spiny Ulex europceus, furze or whin (Jeaffre.son. Iqc. at., ii. 214);
but this is improbable {cf. Groseille il maquereau, infra).
Page 427
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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Garnish : English, the thing added to a cooked article on a plate
read3’ for being pre.sented to the diners, in order to surround,
support, or adorn it. The woial is now frequentl3’ u.sed in
culinary works to signify vegetables added to preparations in
cour.se of cooking for the jnirpose of imparting flavour. A garnish
may but need not be eatable — e.g., the iiar.sle3’ round cold meat.
A frequent garnish to ragouts are sippets of toast, which have the
advantage of sucking up .sauce, whence their name; a more
accomplished form of thc.se sippets are the croutons, or sippets
fried in fat, perhajis the garnisli most fre(iuentl3’ useil bv Italian
anfl I'rench cooks. Cocks' combs are a garnish freiiucntlv u.sed
in ragoiils; small mushrooms, i\w(\. /yo/j carved in fanciful s'hajies,
are abso amongst the garnishes.
43
674
THE SPIRIT OF COOKERY
Garum: Latin, a sauce celebrated amongst the Romans, made of
fish, to be eaten with fish. Tlie descriirtions of garum which
have been preseiu^ed are ve^’ imperfect, so that if we had to
adopt their usual interpretation, the sauce woidd be rather the
reverse of a delicac}-. Rumohr (^loc. cit., p. 4) thought garum a
relative of soj'a (Indian or Japanese soy), a mistake probably
transferred from an annotation of Lister to Apicius, and repeated
Jjy Brillat-Savarin (see supra, p. 5:9 et seq.).
Gateau: French, essentially a butter-dough cake Rf. La Chapelle,
loc. cit., ii. 176).
GaufEre : French, waffle English, from Old French, waiifrc, wafrc,
ivafer; from German, JVaie, houeycomb ; a light, thin sort of cake
arranged in cells, fried in an iron mould consisting of two
opposed plates worked by handles.
Gibelotte : French, stewed rabbit exclusively.
Giblets: English, irom. gibier, French from Gothic gibla, a
wing, meaning the trimmings and inside of a goose ; applied to
parts of other birds also.
Giblet pie: a pasty of inside and trimmings of goose; extended to
pies containing offal of other birds.
Gimblettes : French, pastr}* of the kind called .small, or, in French,
de petit four (cf. Croquignoles and Croquembouches).
Glace, also spelt glaze and glaize : a concentrated sauce which,
when poured over cooked meat, will adhere to it, give it a
shiny appearance, and will also keep it moist. Such sauces were
produced by cooks b}' evaporating so-called stock — i.c., broth
containing much gelatine — and letting it set; it was added
largely to soups and sauces. It is less e.ssential since the dis-
covery of Proust’s extract of meat. Glace must be browned, and
in the browned state was also called caramel: ‘Caramel ce que
Ton appelle glace ’ (La Chapelle, ii. 94).
Glaced ; applied to anything iced, or, figurativel}’, anything having a
smooth, glo.ssy surface from the application of glace, or of .sugar,
or of gelatine in vaidous forms.
Godiveau : French, a kind of mincemeat or farce, of which balls are
formed, with which the interior of hot pates and vol-au-vents are
garnished. There are several varieties ; origin of naine not stated
(D.D., 609). The terminal veaii suggests a connection with veal,
its main ingredient.
Gooseberry : from Old French groisele, Scotch grosart. Old German
Kriis, crisp, or curled, from the hairs with which the common
varieties are covered. Another derivation is from parse, the
.spiny Ulex europceus, furze or whin (Jeaffre.son. Iqc. at., ii. 214);
but this is improbable {cf. Groseille il maquereau, infra).