Daube. — Meat or fowl stewed in sauce.
Daubiere. — An oval stewpan.
JDesosser. — To bone.
Devilled. — Highly seasoned.
Dorure. — Yolks of eggs well beaten for covering
meat and other dishes.
Entree. — A corner dish for the first course.
Entremet. — A side dish for the second course.
Escalopes. — Coll ops.
Espagnole. — A rich, brown Spanish sauce.
Earce. — Forcemeat.
Feuilletage. — Puff paste.
Einanciere. — An expensive, highly flavored, mixed
ragout.
Flamber. — To singe fowl or game after picking.
Flan. — A French custard.
Elancs. — The side dishes of large dinners.
Foncer. — To put in the bottom of a saucepan
thin slices of veal or bacon.
Fondue. — A light and pleasant preparation of
cheese.
Language of the Menu.
6i
Fricandeaux. — May be made of any boned pieces
of veal, chiefly cut from the thick part of the
fillet, and of not more than two or three pounds
weight.
Fricassee. — Chickens, etc. , cut in pieces in a white
sauce, with truffles, mushrooms, etc., as accessories.
Galantine. — Meat freed from bones, tied up in a
cloth and boiled and served cold.
Gateau. — A pudding or baked cake.
Gauffres. — A light, spongy sort of biscuit.
Glaze. — Stock boiled down to the thickness of
jelly, and used to improve the appearance of braised
dishes.
Godiveaux. — Various varieties of forcemeat.
Gras.— With or of meat ; the reverse of maigre.
Gratin. — Au Gratin. — A term applied to certain
dishes prepared with sauce and baked.
Gratiner. — To cook like a grill.
Haricot. — So called from the French word for
beans, with which the dish was originally made.
Now understood as any thick stew, or ragout of
mutton, beef, or veal, cut in pieces and dressed with
vegetables and roots.
Hors-d' oeuvres. — Small dishes of sardines, ancho-
vies, and other relishes.
Lardiniere. — Vegetables stewed down in their own
sauce.
62
The Bachelor and the Chafing-dish.
Lardon. — The piece of bacon used in larding.
Liaison.- — The mixture of egg and cream used to
thicken white soups, etc.
Maigre. — Without meat.
Marinade. — The liquor in which fish or meat is
steeped.
Mask. — To cover meat with any rich sauce, ra-
gout, etc.
Mayonnaise. — Cold sauce, or salad dressing.
Mazarines , or Turbans. — Ornamental entrees of
forcemeat and fillets of poultry, game, or fish.
Mignonnette Pepper. — Coarsely ground pepper-
corns.
Miroton. — Small, thin slices of meat, about as
large as a silver dollar, made into ragouts of vari-
ous kinds, and dished up in a circular form.
Mouiller. — To add broth, water, or other liquid
while the cooking is proceeding.
Nouilles. — Strips of paste made of eggs and flour.
Panada. — Soaked bread used in the preparation
of French forcemeat.
Paner. — To cover with bread-crumbs fried or
baked food.
Papillate , En. — The pieces of paper greased with
oil and butter, and fastened around a cutlet, etc.,
by twisting it along the edge.
Pate. — A small pie.
Language of the Menu.
63
Paupiettes. — Slices ef meat rolled.
Piece de Resistance. — The principal joint of the
dinner.
Pilau. — A dish of meat and rice.
Piquer. — To lard with strips of bacon fat, etc.
Pot age. — Soup.
Printaniers. — Early spring vegetables.
Profiterolles. — Light pastry, creamed inside.
Page 20
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
Daube. — Meat or fowl stewed in sauce.
Daubiere. — An oval stewpan.
Desosser. — To bone.
Devilled. — Highly seasoned.
Dorure. — Yolks of eggs well beaten for covering meat and other dishes.
Entree. — A corner dish for the first course.
Entremet. — A side dish for the second course.
Escalopes. — Coll ops.
Espagnole. — A rich, brown Spanish sauce.
Farce. — Forcemeat.
Feuilletage. — Puff paste.
Financiere. — An expensive, highly flavored, mixed ragout.
Flamber. — To singe fowl or game after picking.
Flan. — A French custard.
Flancs. — The side dishes of large dinners.
Foncer. — To put in the bottom of a saucepan thin slices of veal or bacon.
Fondue. — A light and pleasant preparation of cheese.
Language of the Menu.
Fricandeaux. — May be made of any boned pieces of veal, chiefly cut from the thick part of the fillet, and of not more than two or three pounds weight.
Fricassee. — Chickens, etc. , cut in pieces in a white sauce, with truffles, mushrooms, etc., as accessories.
Galantine. — Meat freed from bones, tied up in a cloth and boiled and served cold.
Gateau. — A pudding or baked cake.
Gauffres. — A light, spongy sort of biscuit.
Glaze. — Stock boiled down to the thickness of jelly, and used to improve the appearance of braised dishes.
Godiveaux. — Various varieties of forcemeat.
Gras.— With or of meat ; the reverse of maigre.
Gratin. — Au Gratin. — A term applied to certain dishes prepared with sauce and baked.
Gratiner. — To cook like a grill.
Haricot. — So called from the French word for beans, with which the dish was originally made. Now understood as any thick stew, or ragout of mutton, beef, or veal, cut in pieces and dressed with vegetables and roots.
Hors-d' oeuvres. — Small dishes of sardines, anchovies, and other relishes.
Lardiniere. — Vegetables stewed down in their own
sauce.
The Bachelor and the Chafing-dish.
Lardon. — The piece of bacon used in larding.
Liaison.- — The mixture of egg and cream used to thicken white soups, etc.
Maigre. — Without meat.
Marinade. — The liquor in which fish or meat is steeped.
Mask. — To cover meat with any rich sauce, ragout, etc.
Mayonnaise. — Cold sauce, or salad dressing.
Mazarines , or Turbans. — Ornamental entrees of forcemeat and fillets of poultry, game, or fish.
Mignonnette Pepper. — Coarsely ground peppercorns.
Miroton. — Small, thin slices of meat, about as large as a silver dollar, made into ragouts of various kinds, and dished up in a circular form.
Mouiller. — To add broth, water, or other liquid while the cooking is proceeding.
Nouilles. — Strips of paste made of eggs and flour.
Panada. — Soaked bread used in the preparation of French forcemeat.
Paner. — To cover with bread-crumbs fried or baked food.
Papillate , En. — The pieces of paper greased with oil and butter, and fastened around a cutlet, etc., by twisting it along the edge.
Pate. — A small pie.
Language of the Menu.
Paupiettes. — Slices of meat rolled.
Piece de Resistance. — The principal joint of the dinner.
Pilau. — A dish of meat and rice.
Piquer. — To lard with strips of bacon fat, etc.
Pot age. — Soup.
Printaniers. — Early spring vegetables.
Profiterolles. — Light pastry, creamed inside.