Pottinger, or potter: learned pottinger, potter carrier; ancient popular name of apothecary or spice merchant. Poupeton : French, a preparation consisting of rice boiled in broth, and set up as a border, filled with fricassee of fowl or fish ; or a ragout of meat, covered with rice, breadcrumb, Parma cheese, butter, and baked to colour in an oven. D.D., 903, defines it as a cake made with ha.shed meat or fish. Roa.st pigeons or fowls are immersed in the hachis. Poupetonniere : French, a vessel to make a poupeton in. Praline : burnt almond ; hence praliner, to roast, burn crisp. Presale, or pre-sale : specially good mutton, from a place of that name (‘ M. des Amphit.,’ p. 43 ; Goufte, 534). Profitrolles: a light kind of pastry, creamed inside. Puchero : Spanish national dish, ragout of meat and vegetables, the simple form of olla {q.v.). Pudding, English, is of uncertain derivation ; in French it was formerly called poutin (La Chapelle), or poutinade (‘Dons de Comu-s,’ i. 298), but the spelling does not occur in modern dic- tionaries. The modern French culinary word bondin is not prac- tically equivalent to pudding, as its application is confined to compositions of meat, or other animal products, such as the English black piiddmg. Puree ; French, a pulpy maceration or paste of roa,st meat, vcge- table.s, fruit, etc., pas.sed through a tammy or sieve. DICTIONARY OF CULINARY TERMS 683 O Quasi de veau ; French, the thick end, jump end, of a loin of veal. Queneffes : French, synonym of quenelles, used by Carenie. Quenelle : a delicate sort of forcemeat, ball or dumpling, used in the preparation of entrees, and put in soups. Called kneffs in ‘Dons de Comus,’ ii. 127, and in some German culinary works also Skenejfes. Translated as Kiwdel by Rottenhbfer (Joe. at.. p. 73) erroneousl}'. The name is probablj' derived from the Greek knesma, knisma, triturated or scraped, grated matter. Quodling : a cooking apple. See Codlin. R Ragout: a rich compound, consisting of quenelles, mushrooms, truffles, fat livers, mi.xed with a rich sauce, and used for garnish- ing highly-finished removes and entrees. It is therefore not really a dish by itself, but a complement or garnish of other preparations; but these, when so garnished, are also termed ragouts. Rascane : French, a fish (not in dictionary). Ratafia, also spelled rataffia and tafia, is believed to be derived from the Malay tafia, a spirit or liqueur from cane-sugar .syrup, therefore the East Indian original of the West Indian rum. The prefix ra is a contraction of the Arabian arrack, the spirit dis- tilled from malted and fermented rice, and sweetened, araq meaning both juice and sweet — i.e., as we term it, a tiqueur. Ravioli (Italian), ravioles, raviotles, rabioles (French), was originally the name of ‘des raves tendres bieii epluchees et blanchies’ (‘ Dons de Comus,’ ii.395) ; at present signifies an Italian nationat ctisfi, con.sisting of little shells or capsules of thin nouilles dough, in which a savoury meat farce is enclosed. They are boiled in broth, and served either in the soup as quenelles, or separately with brown grav}' as entree. The name is derived from the .shape given to the little capsules, which are formed by turning up the four corners of the dough enclosing the farce, and twisting them into a tapering stem like the thin part of the little rave. Rabiotles described as Italian dish in ‘ Dons de Comus,’ iii. 146.

AI-modernized reading of the original text

Pottinger, or potter: learned pottinger, potter carrier; ancient popular name of apothecary or spice merchant. Poupeton : French, a preparation consisting of rice boiled in broth, and set up as a border, filled with fricassee of fowl or fish ; or a ragout of meat, covered with rice, breadcrumb, Parma cheese, butter, and baked to colour in an oven. D.D., 903, defines it as a cake made with ha.shed meat or fish. Roast pigeons or fowls are immersed in the hachis. Poupetonniere : French, a vessel to make a poupeton in. Praline : burnt almond ; hence praliner, to roast, burn crisp. Presale, or pre-sale : specially good mutton, from a place of that name (‘ M. des Amphit.,’ p. 43 ; Goufte, 534). Profitrolles: a light kind of pastry, creamed inside. Puchero : Spanish national dish, ragout of meat and vegetables, the simple form of olla {q.v.). Pudding, English, is of uncertain derivation ; in French it was formerly called poutin (La Chapelle), or poutinade (‘Dons de Comu-s,’ i. 298), but the spelling does not occur in modern dictionaries. The modern French culinary word bondin is not practically equivalent to pudding, as its application is confined to compositions of meat, or other animal products, such as the English black pudding. Puree ; French, a pulpy maceration or paste of roast meat, vegetables, fruit, etc., passed through a tammy or sieve. O Quasi de veau ; French, the thick end, jump end, of a loin of veal. Queneffes : French, synonym of quenelles, used by Carême. Quenelle : a delicate sort of forcemeat, ball or dumpling, used in the preparation of entrees, and put in soups. Called kneffs in 'Dons de Comus,' ii. 127, and in some German culinary works also Skenejfes. Translated as Knödel by Rottenhöfer (loc. cit., p. 73) erroneously. The name is probably derived from the Greek knesma, knisma, triturated or scraped, grated matter. Quodling : a cooking apple. See Codlin. R Ragout: a rich compound, consisting of quenelles, mushrooms, truffles, fat livers, mi.xed with a rich sauce, and used for garnishing highly-finished removes and entrees. It is therefore not really a dish by itself, but a complement or garnish of other preparations; but these, when so garnished, are also termed ragouts. Rascane : French, a fish (not in dictionary). Ratafia, also spelled rataffia and tafia, is believed to be derived from the Malay tafia, a spirit or liqueur from cane-sugar .syrup, therefore the East Indian original of the West Indian rum. The prefix ra is a contraction of the Arabian arrack, the spirit distilled from malted and fermented rice, and sweetened, araq meaning both juice and sweet — i.e., as we term it, a tiqueur. Ravioli (Italian), ravioles, raviotles, rabioles (French), was originally the name of 'des raves tendres bien épluches et blanchies' ('Dons de Comus,' ii.395) ; at present signifies an Italian national dish, consisting of little shells or capsules of thin nouilles dough, in which a savoury meat farce is enclosed. They are boiled in broth, and served either in the soup as quenelles, or separately with brown gravy as entree. The name is derived from the .shape given to the little capsules, which are formed by turning up the four corners of the dough enclosing the farce, and twisting them into a tapering stem like the thin part of the little rave. Rabiotles described as Italian dish in ‘ Dons de Comus,’ iii. 146.

The spirit of cookery