Attereaux, see No. 1219. Baba-moulds, a kind of small deep cylindrical mould, slightly wider at the top than at the bottom. Bain-Marie, a hot-water bath in which utensils containing various culinary preparations are immersed to keep warm, or for the purpose of poach- ing or cooking. Barquettes, see No. 314. Biscottes, a kind of rusks. Blanch, Blanched, see No. 273. Brandade, see No. 127. Brunoisefashion, see Cut below. Canapés, see No. 316. Caramel Stage, see Stages in the Cooking of Sugar, below. Casserole (En), see No. 250. Cassolette, a kind of hot hors-d’ceuvre, moulded to the shape of a small drum. Cépes, a kind of mushroom (Boletus edulis), Chartreuse-fashion, see No. 1220. Chiffonade, see No. 215. Chinots, a very small green candied orange. Chipolata, a kind of small sausages. Choux, a kind of cake made from Pate 4 Choux, q.v. Cisel, Ctseled, to cut a vegetable after the manner of a chaff-cutting machine. Clothe, Clothed, Clothing (of moulds), see No. 916. Cocotte (En), see No. 250. Concass, Concassed, to chop roughly. t) xiii XIV GLOSSARY Contise, to incise a piece of meat at stated intervals, and to insert slices of truffle, or other substance, into each incision. Crépinettes, see No. 1410. Croustade, see No. 2393. Crottons, pieces of bread of various shapes and sizes, fried in butter. In the case of aspic jelly, crofitons stand for variously shaped pieces used in bordering dishes. Cut, Brunoise-fashion = to cut a product into small dice. Cut, Julienne-fashion = to cut a product into match-shaped rods. Cut, Paysanne-fashion = to cut a product into triangles. Dariole-moulds, small Baba-moulds, q.v. Darne, see No. 184. Daubiere, an earthenware utensil used in the cooking of Daubes. Ecarlate (A P), salted meat is said to be 4 l’écarlate when it is swathed in a coat of scarlet jelly. Escarole, Batavia chicory. Feuilletts, a kind of puffs made from puff-paste. Flute (French, soup), a long crisp roll of bread. Fondue, (1) a cheese preparation ; (2) a pulpy state to which such vege- tables as tomatoes, sorrel, &c., are reduced by cooking. Fumet, a kind of essence extracted from fish, game, &c. Galette, a large quoit, made from puff-paste or short-paste, &c. Gaufrette, a special wafer. Génoise, see No. 2376. Gild, Gilding, Gilded (1) to cover an object with beaten eggs, by means ofa brush ; (2) to give a golden sheen to objects by means of heat. Gratin, Gratined, see No. 268 to 272 inclusive. Hatelet, an ornamental skewer ; the word sometimes stands for Attereaux. Julienne, Julienne-fashion, see Cut. Langoustine, a small variety of the Spiny Lobster. Large-Ball Stage, see Stages in the Cooking of Sugar, below. Large-Crack Stage, see Stages in the Cooking of Sugar, below. Large-Thread Stage, see Stages in the Cooking of Sugar, below. Macédoine, a mixture of early-season vegetables or fruit. Madeleine-mould, a mould in the shape of a narrow scallop-shell. Manied (said of butter), see No. 151. Marinade, see No. 168. Meringue, see No. 2382. Meringued=coated with meringue. Mirepoix, see No. 228. Mise-en-place, a general name given to those elementary preparations which are constantly resorted to during the various stages of most culinary operations. Morue, Newfoundland or Iceland salt-cod. Mousses, a class of light, hot or cold preparations of fish, meat, poultry, game, etc., and sweets, moulded in large moulds in sufficient quan- tities for several people. GLOSSARY XV Mousselines, same as above, but moulded in small quantities at a time, enough for one person. Mousserons, a kind of mushroom. Nappe Stage, see Stages in the Cooking of Sugar, below. Orgeat, a beverage made from syrup and almonds. Oxalis, a Mexican vegetable, allied to sorrel, of which the roots principally are eaten. Pailleties au Parmesan, see No. 2322.

AI-modernized reading of the original text

Attereaux, see No. 1219. Baba-moulds, a kind of small deep cylindrical mould, slightly wider at the top than at the bottom. Bain-Marie, a hot-water bath in which utensils containing various culinary preparations are immersed to keep warm, or for the purpose of poaching or cooking. Barquettes, see No. 314. Biscottes, a kind of rusks. Blanch, Blanched, see No. 273. Brandade, see No. 127. Brunoise-fashion, see Cut below. Canapés, see No. 316. Caramel Stage, see Stages in the Cooking of Sugar, below. Casserole (En), see No. 250. Cassolette, a kind of hot hors-d'œuvre, moulded to the shape of a small drum. Cépes, a kind of mushroom (Boletus edulis), Chartreuse-fashion, see No. 1220. Chiffonade, see No. 215. Chinots, a very small green candied orange. Chipolata, a kind of small sausages. Choux, a kind of cake made from Pate 4 Choux, q.v. Cisel, Ciseled, to cut a vegetable after the manner of a chaff-cutting machine. Clothe, Clothed, Clothing (of moulds), see No. 916. Cocotte (En), see No. 250. Concass, Concassed, to chop roughly. XIV GLOSSARY Contise, to incise a piece of meat at stated intervals, and to insert slices of truffle, or other substance, into each incision. Crépinettes, see No. 1410. Croustade, see No. 2393. Crottons, pieces of bread of various shapes and sizes, fried in butter. In the case of aspic jelly, crofitons stand for variously shaped pieces used in bordering dishes. Cut, Brunoise-fashion = to cut a product into small dice. Cut, Julienne-fashion = to cut a product into match-shaped rods. Cut, Paysanne-fashion = to cut a product into triangles. Dariole-moulds, small Baba-moulds, q.v. Darne, see No. 184. Daubiere, an earthenware utensil used in the cooking of Daubes. Ecarlate (A P), salted meat is said to be 4 l’écarlate when it is swathed in a coat of scarlet jelly. Escarole, Batavia chicory. Feuilletts, a kind of puffs made from puff-paste. Flute (French, soup), a long crisp roll of bread. Fondue, (1) a cheese preparation ; (2) a pulpy state to which such vegetables as tomatoes, sorrel, &c., are reduced by cooking. Fumet, a kind of essence extracted from fish, game, &c. Galette, a large quoit, made from puff-paste or short-paste, &c. Gaufrette, a special wafer. Génoise, see No. 2376. Gild, Gilding, Gilded (1) to cover an object with beaten eggs, by means ofa brush ; (2) to give a golden sheen to objects by means of heat. Gratin, Gratined, see No. 268 to 272 inclusive. Hatelet, an ornamental skewer ; the word sometimes stands for Attereaux. Julienne, Julienne-fashion, see Cut. Langoustine, a small variety of the Spiny Lobster. Large-Ball Stage, see Stages in the Cooking of Sugar, below. Large-Crack Stage, see Stages in the Cooking of Sugar, below. Large-Thread Stage, see Stages in the Cooking of Sugar, below. Macédoine, a mixture of early-season vegetables or fruit. Madeleine-mould, a mould in the shape of a narrow scallop-shell. Manied (said of butter), see No. 151. Marinade, see No. 168. Meringue, see No. 2382. Meringued=coated with meringue. Mirepoix, see No. 228. Mise-en-place, a general name given to those elementary preparations which are constantly resorted to during the various stages of most culinary operations. Morue, Newfoundland or Iceland salt-cod. Mousses, a class of light, hot or cold preparations of fish, meat, poultry, game, etc., and sweets, moulded in large moulds in sufficient quantities for several people. GLOSSARY XV Mousselines, same as above, but moulded in small quantities at a time, enough for one person. Mousserons, a kind of mushroom. Nappe Stage, see Stages in the Cooking of Sugar, below. Orgeat, a beverage made from syrup and almonds. Oxalis, a Mexican vegetable, allied to sorrel, of which the roots principally are eaten. Pailleties au Parmesan, see No. 2322.

A guide to modern cookery