CHABLIS.— The name of a white Burgundy wine
grown in the districts round about the French town of that
name; but the title must be used somewhat indiscrimin-
ately by wine merchants, seeing that many hundreds of
times the amount produced there annually is sold in
France and other countries as Chablis. In Paris, the term
is used generally to denote white wines of the same class,
just as cognac is the generic term for brandy. Through-
out Europe, the genuine Chablis are held in great repute
for the following very cogent reasons : They are strongly
alcoholic without betraying it; they have body, finish,
and bouquet; are limpid and very white, and distin-
guished for health- giving and profoundly digestive
qualities; brightly stimulating the mind without intoxi-
cating. They keep well, and will bear a sea voyage
without suffering, and that made from the grand vintage
of 1846 cannot now be procured for money, being
For details respecting Culinary Processes , Utensils , Sauces , referred to , see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY
331
Chablis — continued.
acknowleged where it is to be found as the gem of the
cellar. The chief brands are Moutonne, Valmur Vandesir,
Blanchot, Clos, Montrachet, and Montdemilieu.
Chablis Cup. — (1) Put about live lumps of sugar into 1 pint
of boiling water, with a little lemon-peel added. When the
liquor is cold, add 1 wineglassful of dry sherry, lib. of ice,
and a bottle of Chablis✪ Chablis Cup.
(2) Put 1 pint bottle of Chablis and 1 liqueur-glassful of
chartreuse, maraschino, or noyeau, into a jar, and place it in
ice, putting a lump into the mixture. Just before it is
wanted to be served, put a bottle of seltzer water in it.
CHACH. — An Indian beverage, made from skimmed
milk, and common in almost every native household.
CHACOLI. — A light wine, either white or red, made
from Chilian grapes, and generally consumed amongst
the working-classes.
CHAD. — See Shad.
CHAFING-DISH.— A dish or vessel for cooking on
the table, or for keeping food warm. May be heated by
means of coal, spirit, or hot water.
CHAMBERTIN.— A very highly esteemed brand of
Burgundy wine, remarkable for its delicate but pro-
nounced bouquet.
CHAMBORD.— This is the name of an old royal
castle situated near Blois, in France, which has given
a name to certain French dishes, but especially to a mode
of dressing carp by larding as in a fricandeau. The story
is that when Catherine of Medici married the son of
Francis I., the royal couple took up their residence in
the castle of Chambord, and, very naturally, Catherine
brought with her a staff of her own countrymen cooks.
French cooks at that time were not so famous as they
now are, or they might perhaps have found means of
using up some of the carp which abounded in the ponds
and lakes in the neighbourhood of this castle. The Italian
cooks conceived the idea of importing flavours into the
flesh of the fish which it did not otherwise contain, being,
in fact, of a somewhat tasteless character at the best of
times. This could be done by larding, as though it were
veal, hence to that mode of dressing carp the name of
“a la Chambord” is given. Other cooks have in modern
times enlarged upon this process, so that the title is
sometimes misapplied, and the prime point of larding
omitted, or the larding is extended to other fish which
do not require it.
Page 219 · 1 recipe record on this page
Presented as published in 1890. 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
CHABLIS.— The name of a white Burgundy wine grown in the districts round about the French town of that name; but the title must be used somewhat indiscriminately by wine merchants, seeing that many hundreds of times the amount produced there annually is sold in France and other countries as Chablis. In Paris, the term is used generally to denote white wines of the same class, just as cognac is the generic term for brandy. Throughout Europe, the genuine Chablis are held in great repute for the following very cogent reasons : They are strongly alcoholic without betraying it; they have body, finish, and bouquet; are limpid and very white, and distinguished for health- giving and profoundly digestive qualities; brightly stimulating the mind without intoxicating. They keep well, and will bear a sea voyage without suffering, and that made from the grand vintage of 1846 cannot now be procured for money, being
For details respecting Culinary Processes , Utensils , Sauces , referred to , see under their special heads.
Chablis — continued.
acknowleged where it is to be found as the gem of the cellar. The chief brands are Moutonne, Valmur Vandesir, Blanchot, Clos, Montrachet, and Montdemilieu.
Chablis Cup. — (1) Put about live lumps of sugar into 1 pint of boiling water, with a little lemon-peel added. When the liquor is cold, add 1 wineglassful of dry sherry, lib. of ice, and a bottle of Chablis.
(2) Put 1 pint bottle of Chablis and 1 liqueur-glassful of chartreuse, maraschino, or noyeau, into a jar, and place it in ice, putting a lump into the mixture. Just before it is wanted to be served, put a bottle of seltzer water in it.
CHACH. — An Indian beverage, made from skimmed milk, and common in almost every native household.
CHACOLI. — A light wine, either white or red, made from Chilian grapes, and generally consumed amongst the working-classes.
CHAD. — See Shad.
CHAFING-DISH.— A dish or vessel for cooking on the table, or for keeping food warm. May be heated by means of coal, spirit, or hot water.
CHAMBERTIN.— A very highly esteemed brand of Burgundy wine, remarkable for its delicate but pronounced bouquet.
CHAMBORD.— This is the name of an old royal castle situated near Blois, in France, which has given a name to certain French dishes, but especially to a mode of dressing carp by larding as in a fricandeau. The story is that when Catherine of Medici married the son of Francis I., the royal couple took up their residence in the castle of Chambord, and, very naturally, Catherine brought with her a staff of her own countrymen cooks. French cooks at that time were not so famous as they now are, or they might perhaps have found means of using up some of the carp which abounded in the ponds and lakes in the neighbourhood of this castle. The Italian cooks conceived the idea of importing flavours into the flesh of the fish which it did not otherwise contain, being, in fact, of a somewhat tasteless character at the best of times. This could be done by larding, as though it were veal, hence to that mode of dressing carp the name of “a la Chambord” is given. Other cooks have in modern times enlarged upon this process, so that the title is sometimes misapplied, and the prime point of larding omitted, or the larding is extended to other fish which do not require it.
Records on this page
Chablis Cup