Puree. — The name given to a soup the ingredi-
ents for thickening which have been passed through
a sieve, then thinned with broth to the proper con-
sistency. Meat and fish are cooked and pounded
in a mortar; roots and vegetables are stewed till
soft in order to prepare them for being thus con-
verted to a smooth pulp.
Quenelles. — Forcemeat of various kinds composed
of fish or meat, with bread, yolk of egg, and some
kind of fat, seasoned in different ways, formed with
a spoon to an oval shape, then poached in stock, and
used either as garnish to entrees or to be served
separately.
Ragout , — A rich sauce, with sweetbreads, mush-
rooms, truffles, etc., in it.
Releves. — The remove dishes.
Remoulade. — Salad dressing.
Rifacimento.— Meat dressed a second time.
Rissole. — A mince of fish or meat enclosed in
6\ The Bachelor and the Chafing-dish.
paste, or formed into balls and other shapes. Used
either as side dishes or garnish. (See also Fricas-
see.)
Roti. — Roast meat.
Roux. — A mixture of butter and flour used for
thickening white soups and gravy.
Salmi. — A hash of game cut up and dressed
when only half roasted.
Santon. — To dress with sauce in the saucepan
by keeping it in motion.
Sauce Piquant. — A sharp sauce in which lemon
and vinegar predominate as a flavor.
Sauter. — To toss over the fire in a saute-pan with
a small quantity of fat only.
Serviette , A la. — Served in a napkin.
Sippets. — Small pieces of bread cut into various
shapes, either soaked in stock, toasted, or fried, to
serve with meats as garnishing or borders.
Souffle. — A light pudding.
Timbale. — A sort of pie made in a mould.
Tourte. — A tart baked in a shallow tin.
Trifle. — A second-course dish, made of sponge
cake, macaroons, jams, etc.
Trousser. — To truss a bird.
Vanner, To. — To make a sauce smooth by rapidly
lifting it high in large spoonfuls, and allowing it to
fall quickly again for some time.
Language of the Menu.
65
Veloute. — Rich sauce used to heighten the flavor
of soups and made dishes.
Voi-au-vent. — A light puff paste, cut round or
oval, enclosing any delicate mince-meat.
5
^SAYINGS OF SAVARIN
But for life the universe wer
nothing, and ail that has life re-
quires nourishment.
Animals feed, man eats ; the man of sense and
culture alone understands eating.
The fate of nations depends upon how they are
fed.
Tell me what you eat, and I will tell you what
you are.
In compelling man to eat that he may live,
Nature gives appetite to invite him and pleasure
to reward him.
Good living is due to that action of the judgment
by which the things which please our taste are pre-
ferred to all others.
The pleasures of the table are common to all
ages and ranks, to all countries and times ; they
not only harmonize with all the other pleasures,
but remain to console us for their loss.
It is only at table that a man never feels bored
during the first hour.
The discovery of a new dish does more for the
Sayings of Savarin.
67
happiness of the human race than the discovery of
a planet.
A drunkard knows not how to drink, and he who
eats too much, or too quickly, does not know how
to eat.
In eating, the order is from the more substantial
to the lighter. In drinking, the order is from the
milder to that which is stronger and of finer flavor.
Page 21
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
Puree. — The name given to a soup the ingredients for thickening which have been passed through a sieve, then thinned with broth to the proper consistency. Meat and fish are cooked and pounded in a mortar; roots and vegetables are stewed till soft in order to prepare them for being thus converted to a smooth pulp.
Quenelles. — Forcemeat of various kinds composed of fish or meat, with bread, yolk of egg, and some kind of fat, seasoned in different ways, formed with a spoon to an oval shape, then poached in stock, and used either as garnish to entrees or to be served separately.
Ragout , — A rich sauce, with sweetbreads, mushrooms, truffles, etc., in it.
Releves. — The remove dishes.
Remoulade. — Salad dressing.
Rifacimento.— Meat dressed a second time.
Rissole. — A mince of fish or meat enclosed in
6\ The Bachelor and the Chafing-dish.
paste, or formed into balls and other shapes. Used either as side dishes or garnish. (See also Fricassee.)
Roti. — Roast meat.
Roux. — A mixture of butter and flour used for thickening white soups and gravy.
Salmi. — A hash of game cut up and dressed when only half roasted.
Sauter. — To dress with sauce in the saucepan by keeping it in motion.
Sauce Piquant. — A sharp sauce in which lemon and vinegar predominate as a flavor.
Sauter. — To toss over the fire in a saute-pan with a small quantity of fat only.
Serviette , A la. — Served in a napkin.
Sippets. — Small pieces of bread cut into various shapes, either soaked in stock, toasted, or fried, to serve with meats as garnishing or borders.
Souffle. — A light pudding.
Timbale. — A sort of pie made in a mould.
Tourte. — A tart baked in a shallow tin.
Trifle. — A second-course dish, made of sponge cake, macaroons, jams, etc.
Trousser. — To truss a bird.
Vanner, To. — To make a sauce smooth by rapidly lifting it high in large spoonfuls, and allowing it to fall quickly again for some time.
Language of the Menu.
Veloute. — Rich sauce used to heighten the flavor of soups and made dishes.
Voi-au-vent. — A light puff paste, cut round or oval, enclosing any delicate mince-meat.
[illustration: SAYINGS OF SAVARIN]
But for life the universe were nothing, and all that has life requires nourishment.
Animals feed, man eats ; the man of sense and culture alone understands eating.
The fate of nations depends upon how they are fed.
Tell me what you eat, and I will tell you what you are.
In compelling man to eat that he may live, Nature gives appetite to invite him and pleasure to reward him.
Good living is due to that action of the judgment by which the things which please our taste are preferred to all others.
The pleasures of the table are common to all ages and ranks, to all countries and times ; they not only harmonize with all the other pleasures, but remain to console us for their loss.
It is only at table that a man never feels bored during the first hour.
The discovery of a new dish does more for the
Sayings of Savarin.
happiness of the human race than the discovery of a planet.
A drunkard knows not how to drink, and he who eats too much, or too quickly, does not know how to eat.
In eating, the order is from the more substantial to the lighter. In drinking, the order is from the milder to that which is stronger and of finer flavor.