And the leaves in the wood are falling
As we wander wearily to and fro,
With many a change in our hearts, I know ;
But still I can hear you calling.”
LANGUAGE" OF ™E MENUC
Aspic . — A savory jelly of meat.
Assiettes. — Small entrees, not
more than a plate will contain.
Atelet. — A small silver skewer.
Au Bleu. — A French term applied to fish boiled
in white wine with flavorers.
Au Gras. — Dressed with meat gravy.
Au Jus. — In the natural juice or gravy.
Au Naturel. — Plain, simple cookery.
Barbecue. — To roast whole.
Barde. — A thin slice of bacon fat placed over
any substance specially requiring the assistance of
fat without larding.
Bavaroise a VEau. — Tea sweetened with sirup of
capillaire, and flavored with a little orange-flower
water.
Bavaroise au Lait. — Made in the same way as the
above, but with equal quantities of milk and tea.
Bechamel. — A rich, white French sauce.
Beignet. — F ritter.
Bisque. — A soup made of shell-fish.
Blanc. — White broth, used to give a more deli-
cate appearance to the flesh of fowl, lamb, etc.
le. — A fricassee usually made of thin
58
The Bachelor and the Chafing-dish.
slices of white meat, with white sauce thickened
with egg-yolk.
Blonde de Veau. — Double veal broth used to en-
rich soups and sauces.
Boudin. — A delicate compound made of quenelle
forcemeat.
Bouilli. — Beef which has been boiled in making
broth.
Bouillie. — A French dish resembling that called
hasty-pudding.
Bouillon. — Clear beef soup.
Bourguignote. — A ragout of truffles.
Braise. — Meat cooked in a closely covered stew-
pan to prevent evaporation, so that the meat retains
not only its own juices, but those of any other
article, such as bacon, herbs, roots, and spices, put
with it.
Braisiere. — A saucepan with ledges to the lid, so
that it will contain firing.
Brider. — To truss fowls with a needle and
thread.
Buisson. — A cluster or bush of small pastry piled
on a dish.
Callipash. — The glutinous portion of the turtle
found in the upper shell.
Callipee. — The glutinous meat of the turtle’s
under shell.
Language of the Menu.
59
Cannelons. — Small rolls or collars of mince-meat,
or of rice and pastry with fruit.
Capilotade. — A hash of poultry.
Casserole. — The form of rice to be filled with a
fricassee of white meat or a puree of game; also a
stewpan.
Civet. — A dark, thickish stew of hare or venison.
Compiegne. — Sweet, French yeast cake, with fruit.
Compote . — Fruits stewed in sirup. There are also
compotes of small birds.
Confitures. — Sweetmeats of sugars, fruits, sirups,
and essences.
Consomme. — Strong, clear gravy obtained by stew-
ing meat for a considerable length of time.
Coulis.—K rich, smooth gravy used for coloring,
flavoring, and thickening certain soups and sauces.
Croquant. — A kind of paste or cake.
Croquettes. — A savory mince of fish, meat, or fowl,
made with a little sauce into various shapes, rolled
in egg and bread-crumbs, and fried crisp.
Crousiacles. — Also known as Dresden patties.
They are composed of mince incased in paste, and
moulded into various forms.
Croustades. — Fried forms of bread to serve minces
or other meats upon.
Crouton. — A sippet of bread fried, and used for
garnish.
6o
The Bachelor a?id the Chafing-dish.
Cuisine Masquee. — Highly seasoned or unusually
mixed dishes.
Cuisson. — Method of cooking meats, or the liquor
in which they have been boiled.
Curried. — Flavored with curry powder.
Dariole. — A sweet pate baked in a mould.
Page 19
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
And the leaves in the wood are falling As we wander wearily to and fro,
With many a change in our hearts, I know ;
But still I can hear you calling.”
LANGUAGE OF THE MENU
Aspic . — A savory jelly of meat. Assiettes. — Small entrees, not more than a plate will contain.
Atelet. — A small silver skewer.
Au Bleu. — A French term applied to fish boiled in white wine with flavorers.
Au Gras. — Dressed with meat gravy.
Au Jus. — In the natural juice or gravy.
Au Naturel. — Plain, simple cookery.
Barbecue. — To roast whole.
Barde. — A thin slice of bacon fat placed over any substance specially requiring the assistance of fat without larding.
Bavaroise a VEau. — Tea sweetened with sirup of capillaire, and flavored with a little orange-flower water.
Bavaroise au Lait. — Made in the same way as the above, but with equal quantities of milk and tea.
Bechamel. — A rich, white French sauce.
Beignet. — F ritter.
Bisque. — A soup made of shell-fish.
Blanc. — White broth, used to give a more delicate appearance to the flesh of fowl, lamb, etc.
Blanquette. — A fricassee usually made of thin
The Bachelor and the Chafing-dish.
slices of white meat, with white sauce thickened with egg-yolk.
Blonde de Veau. — Double veal broth used to enrich soups and sauces.
Boudin. — A delicate compound made of quenelle forcemeat.
Bouilli. — Beef which has been boiled in making broth.
Bouillie. — A French dish resembling that called hasty-pudding.
Bouillon. — Clear beef soup.
Bourguignote. — A ragout of truffles.
Braise. — Meat cooked in a closely covered stewpan to prevent evaporation, so that the meat retains not only its own juices, but those of any other article, such as bacon, herbs, roots, and spices, put with it.
Braisiere. — A saucepan with ledges to the lid, so that it will contain firing.
Brider. — To truss fowls with a needle and thread.
Buisson. — A cluster or bush of small pastry piled on a dish.
Callipash. — The glutinous portion of the turtle found in the upper shell.
Callipee. — The glutinous meat of the turtle’s under shell.
Language of the Menu.
Cannelons. — Small rolls or collars of mince-meat, or of rice and pastry with fruit.
Capilotade. — A hash of poultry.
Casserole. — The form of rice to be filled with a fricassee of white meat or a puree of game; also a stewpan.
Civet. — A dark, thickish stew of hare or venison.
Compiegne. — Sweet, French yeast cake, with fruit.
Compote . — Fruits stewed in sirup. There are also compotes of small birds.
Confitures. — Sweetmeats of sugars, fruits, sirups, and essences.
Consomme. — Strong, clear gravy obtained by stewing meat for a considerable length of time.
Coulis.—K rich, smooth gravy used for coloring, flavoring, and thickening certain soups and sauces.
Croquant. — A kind of paste or cake.
Croquettes. — A savory mince of fish, meat, or fowl, made with a little sauce into various shapes, rolled in egg and bread-crumbs, and fried crisp.
Crousiacles. — Also known as Dresden patties. They are composed of mince incased in paste, and moulded into various forms.
Croustades. — Fried forms of bread to serve minces or other meats upon.
Crouton. — A sippet of bread fried, and used for garnish.
6o
The Bachelor a?id the Chafing-dish.
Cuisine Masquee. — Highly seasoned or unusually mixed dishes.
Cuisson. — Method of cooking meats, or the liquor in which they have been boiled.
Curried. — Flavored with curry powder.
Dariole. — A sweet pate baked in a mould.