Kraus, in his ‘Medical Dictionarj-,’ gives
the Greek paste as .signifying ‘a firm cake made of a dough or
paste,’ with many possible derivations. But this tran.slation is
not supported b}- the great dictionaries.
Paupiettes : French, from Italian polpettes, .slices of meat covered
with slices of bacon, over which a layer of farce has been spread ;
they are rolled, wrapped in paper, and roasted on the .spit ; when
the\- are done, they are taken out of the paper, crumbed, and
slightl}- browned, and served with sauce piquante (D.D., 809). See
Canelous.
Petty toes : the feet of sucking pigs.
Pie : English, a quantity of meat or fruit baked in a di.sh while it
is covered with a lai-er of paste, which is baked along with it.
The etymology of the word is uncertain, some deriving it from
the Irish and Gaelic name, pighe, for the same di.sh, which brings
ns no nearer. Pie being peculiarly national to England, we
conclude \\\a.tpie is probably the older, a.nApighet\\<i derived form.
Piping; a kind of decoration made of icing, used for ornainentiug
cakes, pastry, small pastr}-, and stands ; it is produced with the
aid of a short funnel or conically - shaped instrument of tin
(inserted within a large-sized and .siniilarl3'-shaped paper funnel
or cornet, the pointed end of which is cut off, so as to allow the
tin instrument to protrude ; the icing, or glacing (a mixture of
fineL’-pounded sugar and white of egg worked into a smooth
jiaste), is placed in the cornet or forcer, the upper part of which
IS completel)' closed ; the glacing is then forced out at the point
by pressure of the thumb on the upper part of the cornet.
Placenta : tlie Latin name for cake in general, not for anj’ jiarticular
cake; derived from the Greek placous, which also means cake,
682
THE SPIRIT OF COOKERY
and is itself a contraction of placoeis, meaning flat, plane, even,
broad, so that the Greek name of cake seems to embody the idea
of its accidental shape, and not to he a symbol of its' intrinsic
nature.
Placouse: a dariole with apricot jam and nuts, such as almonds,
pistachios, or filberts. (The name does not occur in either
ka Chapelle, ‘Dons de Comus,’ or Careme.) Apricots and nuts
being above the custard, a placouse is a tran.sition from dariole
to fanchonette. The culinary levellers of small modern manuals
have absnrdl}- called the placouse ‘apricot nougat,’ thus proving
that they know neither the nature of a placouse nor the character
of nougat.
Plucke, French, or plush English, a mixture of leaves of parsley,
chervil, tarragon, lettixce, or sorrel, chopped or cut small ; the
herbs are used mixed or separatel}^ as may be prescribed.
Polony : a dr}' sausage, made of meat partly cooked. A corruption
of Bologna sausage (‘Heyse’s Etymological Dictionary’).
Pommes d’Api ; small rosy apples named after the Roman Appius
(‘Smith and Hamilton’s Dictionary'), bxxt the nature of the con-
nection of the name with the fruit is not explained. Perhaps the
French name has some relation to the German Apfel and the
English apple.
Porringer: a small dish for porridge.
Posset : hot milk, curdled with wine or acid ; from the Welsh posel,
curdled milk; pusoid, possetnm ; zythogala {q.v.).
Potage: French for soup. The French national comic person is
called ‘Jean Potage,’ as the German equivalent goes by the name
of ‘ Plans Wurst,’ and the Engli.sh used to be called by the now
obsolete name of ‘Jack Pudding.’
Page 434
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.
Kraus, in his ‘Medical Dictionarj-,’ gives
the Greek paste as .signifying ‘a firm cake made of a dough or
paste,’ with many possible derivations. But this tran.slation is
not supported b}- the great dictionaries.
Paupiettes : French, from Italian polpettes, .slices of meat covered
with slices of bacon, over which a layer of farce has been spread ;
they are rolled, wrapped in paper, and roasted on the .spit ; when
the\- are done, they are taken out of the paper, crumbed, and
slightl}- browned, and served with sauce piquante (D.D., 809). See
Canelous.
Petty toes : the feet of sucking pigs.
Pie : English, a quantity of meat or fruit baked in a di.sh while it
is covered with a lai-er of paste, which is baked along with it.
The etymology of the word is uncertain, some deriving it from
the Irish and Gaelic name, pighe, for the same di.sh, which brings
ns no nearer. Pie being peculiarly national to England, we
conclude \\\a.tpie is probably the older, a.nApighet\\<i derived form.
Piping; a kind of decoration made of icing, used for ornainentiug
cakes, pastry, small pastr}-, and stands ; it is produced with the
aid of a short funnel or conically - shaped instrument of tin
(inserted within a large-sized and .siniilarl3'-shaped paper funnel
or cornet, the pointed end of which is cut off, so as to allow the
tin instrument to protrude ; the icing, or glacing (a mixture of
fineL’-pounded sugar and white of egg worked into a smooth
jiaste), is placed in the cornet or forcer, the upper part of which
IS completel)' closed ; the glacing is then forced out at the point
by pressure of the thumb on the upper part of the cornet.
Placenta : tlie Latin name for cake in general, not for anj’ jiarticular
cake; derived from the Greek placous, which also means cake,
682
THE SPIRIT OF COOKERY
and is itself a contraction of placoeis, meaning flat, plane, even,
broad, so that the Greek name of cake seems to embody the idea
of its accidental shape, and not to he a symbol of its' intrinsic
nature.
Placouse: a dariole with apricot jam and nuts, such as almonds,
pistachios, or filberts. (The name does not occur in either
ka Chapelle, ‘Dons de Comus,’ or Careme.) Apricots and nuts
being above the custard, a placouse is a tran.sition from dariole
to fanchonette. The culinary levellers of small modern manuals
have absnrdl}- called the placouse ‘apricot nougat,’ thus proving
that they know neither the nature of a placouse nor the character
of nougat.
Plucke, French, or plush English, a mixture of leaves of parsley,
chervil, tarragon, lettixce, or sorrel, chopped or cut small ; the
herbs are used mixed or separatel}^ as may be prescribed.
Polony : a dr}' sausage, made of meat partly cooked. A corruption
of Bologna sausage (‘Heyse’s Etymological Dictionary’).
Pommes d’Api ; small rosy apples named after the Roman Appius
(‘Smith and Hamilton’s Dictionary'), bxxt the nature of the con-
nection of the name with the fruit is not explained. Perhaps the
French name has some relation to the German Apfel and the
English apple.
Porringer: a small dish for porridge.
Posset : hot milk, curdled with wine or acid ; from the Welsh posel,
curdled milk; pusoid, possetnm ; zythogala {q.v.).
Potage: French for soup. The French national comic person is
called ‘Jean Potage,’ as the German equivalent goes by the name
of ‘ Plans Wurst,’ and the Engli.sh used to be called by the now
obsolete name of ‘Jack Pudding.’