Gooseberry fool is gooseberrv pur^e mi.xed with cream. The word
fool is an abbreviation of the French fonle, pre.ssed or crushed ;
the admixture to the fruit pur^e may also be milk. It is curious
that, although many such mixtures of fruit purde with cream arc
used, the name fool should onE’ be applied— at least, commonly
— to the preparation of goo.seberry {cf. Codied Cream, I'oce
Codlin).
Gratins: P'rench, .soiqis and .sauces consolidated by dry heat rouiul
spongy objects — e.g., crusts of bread, or game, poultry, fi.sh.
DICTIONARY OF CULINARY TERMS
675
vegetables, macaroni, etc. ; the objects are covered with pulveru-
lent bread and minced vegetables to increase the surface for the
absorption and concentration of the gravies. Originally, gratin
meant the burnt (browned) part of rice ; an gratin, a dish so pre-
pared as to be similarlj' browned.
Gratinate, to : to bake, fry, and brown a dish while it is surrounded
b}’ savoury juice which concentrates upon it, and acquires a
crisp surface.
Grenade, also called granada: a dish of German origin, imitation
of the hand-thrown bomb invented at the Spanish town of that
name.
Grenadines : French, diminutive of the foregoing ; misapplied to
fricandeaus, dishes on a basis of forcemeat.
Griskin : English, back or loin of pork.
Grondin ; French, gurnard, girrnet (fish).
Groseille a maquereau: French name oi gooseberry, probably derived
from circumstance of unripe gooseberries having been placed in
ragouts, particularly of fish, to heighten their taste (‘ Diet. Mat.
M^d.,’ art. ‘Ribes’)-
Gronte, de la : French, a dish which the Ford of Addington (now
the Archbishop of Canterbury) has the privilege of presenting to
the King of England at his coronation banquet.
Gruel: English, from French gruau, Latin gruimu, grutuUcum,
oatmeal boiled in water.
Gulasck, Hungarian : a ragout of rumpsteak flavoured with pabrica
(mild capsicum).
H
Haddock: English name of a fish; in culinary F'rench aigrejin,
aiglejin, merhiche.
Haggis: Scotch, minced meat, etc., steamed; from hag, Scotch, to
chop ; German Hacken, hence Hackjieisch ; French hachis.
Haricot: as applied to stewed meat, probably a contraction for
corrupted synonym /wmVo (‘ Eaton’s Dictionary’).
Harslet, pig’s : English, hasla in Icelandic ; .synonym haslet, the
inside organs of a pig; also their best parts, liver, sweetbread,
and small pieces of flesh, prepared and spiced, enclosed in a
cawl or caul, roasted, and eaten with a sauce.
Hart of grease: a fat hart or stag in full season, with three inches
of fat on the brisket.
Hatelet (attelet): French, a kind of skewer of metal, preferably
silver, which is stuck through roots, truffles, crayfish, etc., and
fixed on large dishes, joints, entries, etc. ; perhaps from hastula,
dim. of hasta, lance.
Hatereau: French. See Attereau,
Hateur de la bouche da Roy: ancientl}', overseer of the roast meat of
the French King’s household (Dictionary).
Hatier: French, spit-rack.
Hors d’oBuvres: Frencli, all dishes which, without being themselves
suffleient to constitute a .substantial meal, are yet served b)-
themselves on plates of a jiarticular form, and complete the
elegance of the table (D.D.). Hot hors d'ccuvres are very light
entree.s, such as patties of all kinds, rissolc.s, croquettes, minced
676
THE SPIRIT OF COOKER)
Page 428
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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Gooseberry fool is gooseberrv pur^e mi.xed with cream. The word
fool is an abbreviation of the French fonle, pre.ssed or crushed ;
the admixture to the fruit pur^e may also be milk. It is curious
that, although many such mixtures of fruit purde with cream arc
used, the name fool should onE’ be applied— at least, commonly
— to the preparation of goo.seberry {cf. Codied Cream, I'oce
Codlin).
Gratins: P'rench, .soiqis and .sauces consolidated by dry heat rouiul
spongy objects — e.g., crusts of bread, or game, poultry, fi.sh.
DICTIONARY OF CULINARY TERMS
675
vegetables, macaroni, etc. ; the objects are covered with pulveru-
lent bread and minced vegetables to increase the surface for the
absorption and concentration of the gravies. Originally, gratin
meant the burnt (browned) part of rice ; an gratin, a dish so pre-
pared as to be similarlj' browned.
Gratinate, to : to bake, fry, and brown a dish while it is surrounded
b}’ savoury juice which concentrates upon it, and acquires a
crisp surface.
Grenade, also called granada: a dish of German origin, imitation
of the hand-thrown bomb invented at the Spanish town of that
name.
Grenadines : French, diminutive of the foregoing ; misapplied to
fricandeaus, dishes on a basis of forcemeat.
Griskin : English, back or loin of pork.
Grondin ; French, gurnard, girrnet (fish).
Groseille a maquereau: French name oi gooseberry, probably derived
from circumstance of unripe gooseberries having been placed in
ragouts, particularly of fish, to heighten their taste (‘ Diet. Mat.
M^d.,’ art. ‘Ribes’)-
Gronte, de la : French, a dish which the Ford of Addington (now
the Archbishop of Canterbury) has the privilege of presenting to
the King of England at his coronation banquet.
Gruel: English, from French gruau, Latin gruimu, grutuUcum,
oatmeal boiled in water.
Gulasck, Hungarian : a ragout of rumpsteak flavoured with pabrica
(mild capsicum).
H
Haddock: English name of a fish; in culinary F'rench aigrejin,
aiglejin, merhiche.
Haggis: Scotch, minced meat, etc., steamed; from hag, Scotch, to
chop ; German Hacken, hence Hackjieisch ; French hachis.
Haricot: as applied to stewed meat, probably a contraction for
corrupted synonym /wmVo (‘ Eaton’s Dictionary’).
Harslet, pig’s : English, hasla in Icelandic ; .synonym haslet, the
inside organs of a pig; also their best parts, liver, sweetbread,
and small pieces of flesh, prepared and spiced, enclosed in a
cawl or caul, roasted, and eaten with a sauce.
Hart of grease: a fat hart or stag in full season, with three inches
of fat on the brisket.
Hatelet (attelet): French, a kind of skewer of metal, preferably
silver, which is stuck through roots, truffles, crayfish, etc., and
fixed on large dishes, joints, entries, etc. ; perhaps from hastula,
dim. of hasta, lance.
Hatereau: French. See Attereau,
Hateur de la bouche da Roy: ancientl}', overseer of the roast meat of
the French King’s household (Dictionary).
Hatier: French, spit-rack.
Hors d’oBuvres: Frencli, all dishes which, without being themselves
suffleient to constitute a .substantial meal, are yet served b)-
themselves on plates of a jiarticular form, and complete the
elegance of the table (D.D.). Hot hors d'ccuvres are very light
entree.s, such as patties of all kinds, rissolc.s, croquettes, minced
676
THE SPIRIT OF COOKER)