Menu, /. The bill of fare. Literally the word means minute detail of courses. A list of the dishes which are to be served at a meal. Menus were first used in 1541. Pronounce ‘ menu ’ 1 mennoo,’ so that the second syllable is sounded as something be- tween ‘ new ’ and ‘ noo.’ Meringue, /.- Light pastry, made of white of eggs and sugar, filled with cream or ice. Nougat, /. Almond rock candy. A sweetmeat made with sugar, honey, almonds, pistachios, &c. Panade, or Panada. A culinary paste of flour and water, or soaked bread, used in the preparation of forcemeat and stuffing. Panure,/., or paner, to crumb. Signifies anything that is bread-crumbed. Panurette. Finely grated rusks, pre- | pared a delicate red, used for/ crumb- ing and decorative purposes. Paprika. Hungarian red pepper. A kind of sweet capsicum of a brilliant scarlet colour ; it is less pungent than the Spanish pepper. Parmesan. Name of an Italian cheese, largely used for culinary purposes. Parson’s Nose. This name is given to the exteme end portion of the tail of a fowl. Patd, f. A pie ; pastry ; a savoury meat pastry, or a raised pie. Pate de Foie Gras,/. A well known delicacy prepared from the livers of fat geese. Alsace is the most cele- brated coimtry where the so-called terrines de foie gras are made. This delicacy was first introduced by a cook named Close. Piping, e. The process of decoration by means of icing for ornamenting cakes, pastry, and small goods. Piquante, /. Sharp of flavour, stimu- lating, pungent or sour. Pistaches, /. Pistachios, e. Kernels of the nut of the turpentine tree, used for flavouring and garnishing gelatines, sweets, &c. Potage, /. Soup, e. A nourishing broth or liquor, forming the first course of a dinner. Pot-au-feu, /., is an economical and wholesome beef broth. It is the standard dish of all classes in France, and the origin of beef stock. Potpourri, A stew of various kinds of meats and spices ; a favourite dish in Spain. Potted. Fish or meat puree preserved in a pot. Profitrolles, /. Very small fried choux- paste balls, creamed inside, used for garnishing soups, &c. Puree, /. A smooth pulp ; mashed vegetables; thick soups. The name is also given to meat or fish which is cooked, pounded in a mortar, and passed through a sieve. Quenelles, /. Forcemeat of different kinds, composed of fish, poultry, or meat, eggs, &c., shaped in various forms — balls, ovals, &c. They are used for garnishing for soups or entrees, or are served separately as entrees. Ragout, /. A rich stew of meat, highly seasoned. / GLOSSARY OF TERMS USED IN COOKERY 713 Ramequin, f. Ramakin, e. A kind of cheese tartlet or ramakin. Relev£, /. The remove, e. A course of a dinner, consisting of large joints of meat, four-footed game, and some- times joints of fish. Relish, e. Gout piquant, /. A pleas- ing taste ; to give an excellent flavour. Remoulade, /. A cold sauce, flavoured with savoury herbs and mustard, used as salad dressing, &c. Renaissance, /. A word used for dishes of modern invention. Rissoles, /. A mixture of minced fish or meat enclosed in paste, half-moon shapes, and fried crisp in fat or butter. Roquefort, /. Rochefort, a highly es- teemed French cheese. Roti, f. The roast, e., indicating the course of a meal which is served before the entremets. ’ Roast meat, poultry, and game.

AI-modernized reading of the original text

Menu, /. The bill of fare. Literally the word means minute detail of courses. A list of the dishes which are to be served at a meal. Menus were first used in 1541. Pronounce ‘ menu ’ 1 mennoo,’ so that the second syllable is sounded as something between ‘ new ’ and ‘ noo.’ Meringue, /.- Light pastry, made of white of eggs and sugar, filled with cream or ice. Nougat, /. Almond rock candy. A sweetmeat made with sugar, honey, almonds, pistachios, &c. Panade, or Panada. A culinary paste of flour and water, or soaked bread, used in the preparation of forcemeat and stuffing. Panure,/., or paner, to crumb. Signifies anything that is bread-crumbed. Panurette. Finely grated rusks, pre- | pared a delicate red, used for/ crumbing and decorative purposes. Paprika. Hungarian red pepper. A kind of sweet capsicum of a brilliant scarlet colour ; it is less pungent than the Spanish pepper. Parmesan. Name of an Italian cheese, largely used for culinary purposes. Parson’s Nose. This name is given to the exteme end portion of the tail of a fowl. Patd, f. A pie ; pastry ; a savoury meat pastry, or a raised pie. Pate de Foie Gras,/. A well known delicacy prepared from the livers of fat geese. Alsace is the most celebrated coimtry where the so-called terrines de foie gras are made. This delicacy was first introduced by a cook named Close. Piping, e. The process of decoration by means of icing for ornamenting cakes, pastry, and small goods. Piquante, /. Sharp of flavour, stimulating, pungent or sour. Pistaches, /. Pistachios, e. Kernels of the nut of the turpentine tree, used for flavouring and garnishing gelatines, sweets, &c. Potage, /. Soup, e. A nourishing broth or liquor, forming the first course of a dinner. Pot-au-feu, /., is an economical and wholesome beef broth. It is the standard dish of all classes in France, and the origin of beef stock. Potpourri, A stew of various kinds of meats and spices ; a favourite dish in Spain. Potted. Fish or meat puree preserved in a pot. Profitrolles, /. Very small fried chouxpaste balls, creamed inside, used for garnishing soups, &c. Puree, /. A smooth pulp ; mashed vegetables; thick soups. The name is also given to meat or fish which is cooked, pounded in a mortar, and passed through a sieve. Quenelles, /. Forcemeat of different kinds, composed of fish, poultry, or meat, eggs, &c., shaped in various forms — balls, ovals, &c. They are used for garnishing for soups or entrees, or are served separately as entrees. Ragout, /. A rich stew of meat, highly seasoned. / GLOSSARY OF TERMS USED IN COOKERY Ramequin, f. Ramakin, e. A kind of cheese tartlet or ramakin. Relev£, /. The remove, e. A course of a dinner, consisting of large joints of meat, four-footed game, and sometimes joints of fish. Relish, e. Gout piquant, /. A pleasing taste ; to give an excellent flavour. Remoulade, /. A cold sauce, flavoured with savoury herbs and mustard, used as salad dressing, &c. Renaissance, /. A word used for dishes of modern invention. Rissoles, /. A mixture of minced fish or meat enclosed in paste, half-moon shapes, and fried crisp in fat or butter. Roquefort, /. Rochefort, a highly esteemed French cheese. Roti, f. The roast, e., indicating the course of a meal which is served before the entremets. ’ Roast meat, poultry, and game.

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