Salted and dried meats should be slowly boiled,
and liquid must not be allowed to cool in pewter
vessels.
Rapid boiling hardens meat.
/ Fat for frying must be perfectly fresh.
1 - Fresh trimmings of meat should be used in the
/-'"stock pot.
Avoid skewers in meat as much as possible.
Always blow off the dust before removing the
lid of a saucepan.
Never leave anything in the pot after it has
boiled.
Never throw animal or vegetable substances into
the dust-bin, they should be burnt on the kitchen
fire.
Have a time and place for everything.
Cold meat is best if not cut when warm.
Fresh vegetables will snap crisply. Stale ones
will bend instead of break.
Meat can be preserved in summer by covering
it with bran.
J
TEMPTING DISHES. 79
Cooking utensils should always be wiped dry
after using.
Meat should never be washed, but wiped with a
dry cloth.
Cooking for dinner should commence early in
the day, for hurry and good cooking can never go
together.
Be careful in dishing vegetables to drain them
y perfectly from the water.
Meat should always be kept in a current of
air.
J
TERMS USED IN COOKING AND IN
THE KITCHEN
Allemande : Reduced white sauce thickened with cream and yolks
of egg and seasoned with lemon-juice.
Angelica : A preserve used for decorating.
Aspic : A savoury jelly.
Assiette : Small entrees and hors-d’oeuvres, not more than a plate
will hold.
Assiettes volantes : Dishes handed and not put on the table.
Atelets : Small silver skewers used in garnishing.
Au bleu : Fish dressed in such a manner as to have a bluish
appearance.
Au gi-as : Dressed with meat gravy.
Au jus : In the natural juice or gravy.
Au naturel : Plain simple cooking.
Baba : A kind of light sweet cake.
Bain-marie : A metal pan which has a loose bottom to hold water,
into which small saucepans can be put for keeping warm.
Barole : A thin slice of fat bacon placed over steaks, fowls, &c.,
instead of larding.
Batterie de cuisine : A complete set of necessary apparatus for all
culinary purposes.
Bechamel : A rich white sauce made with cream.
Beignet : A pancake or fritter.
Bisque : A soup made with shell fish.
Blanc : White broth.
Blanch : To parboil, to scald vegetables, &c. , in order to remove
skins, &c. , and to whiten poultry.
Blanquette : A kind of fricassee made with white sauce and
thickened with yolk of egg.
Bligner : To fritter anything in buttered egg and fry.
Boudin : A rich mixture of different meats minced.
Bouilli : Beef much boiled.
Bouillon : A thin soup or broth.
Bouquet : Simply parsley, thyme, and a bay leaf tied together.
Bouquet garni : The same with the addition of cloves.
Bourguignote : A ragout of truffles.
Braise : Meat cooked with bacon in a closely covered stewpan, to
prevent evaporation.
G
82 TERMS USED IN COOKING
Braisiere : A saucepan with ledges tc the lid, so as tcput fire cn the
top.
Brider : To truss fowls with a needle and thread.
Brioche : A kind of light spongy cake.
Buisson : A cluster or bush of anything piled on a dish.
Callipash : The glutinous flesh of the turtle found on the upper
shell.
Callipee : The same found on the under shell.
Cannelons : Small rolls of anything filled with meat, fruit, or minces.
Capilotade : A hash of poultry.
Caramel : Burnt sugar.
Casserole : A crust of rice, which, having been moulded to the re-
quired shape, is filled with mince, fricassee, &c.
Page 35
Presented as published in 1891. 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
Salted and dried meats should be slowly boiled, and liquid must not be allowed to cool in pewter vessels.
Rapid boiling hardens meat.
Fat for frying must be perfectly fresh.
Fresh trimmings of meat should be used in the stock pot.
Avoid skewers in meat as much as possible. Always blow off the dust before removing the lid of a saucepan.
Never leave anything in the pot after it has boiled.
Never throw animal or vegetable substances into the dust-bin, they should be burnt on the kitchen fire.
Have a time and place for everything.
Cold meat is best if not cut when warm.
Fresh vegetables will snap crisply. Stale ones will bend instead of break.
Meat can be preserved in summer by covering it with bran.
Cooking utensils should always be wiped dry after using.
Meat should never be washed, but wiped with a dry cloth.
Cooking for dinner should commence early in the day, for hurry and good cooking can never go together.
Be careful in dishing vegetables to drain them y perfectly from the water.
Meat should always be kept in a current of air.
TERMS USED IN COOKING AND IN THE KITCHEN
Allemande : Reduced white sauce thickened with cream and yolks of egg and seasoned with lemon-juice.
Angelica : A preserve used for decorating.
Aspic : A savoury jelly.
Assiette : Small entrees and hors-d’oeuvres, not more than a plate will hold.
Assiettes volantes : Dishes handed and not put on the table.
Atelets : Small silver skewers used in garnishing.
Au bleu : Fish dressed in such a manner as to have a bluish appearance.
Au gi-as : Dressed with meat gravy.
Au jus : In the natural juice or gravy.
Au naturel : Plain simple cooking.
Baba : A kind of light sweet cake.
Bain-marie : A metal pan which has a loose bottom to hold water, into which small saucepans can be put for keeping warm.
Barole : A thin slice of fat bacon placed over steaks, fowls, &c., instead of larding.
Batterie de cuisine : A complete set of necessary apparatus for all culinary purposes.
Bechamel : A rich white sauce made with cream.
Beignet : A pancake or fritter.
Bisque : A soup made with shell fish.
Blanc : White broth.
Blanch : To parboil, to scald vegetables, &c. , in order to remove skins, &c. , and to whiten poultry.
Blanquette : A kind of fricassee made with white sauce and thickened with yolk of egg.
Bligner : To fritter anything in buttered egg and fry.
Boudin : A rich mixture of different meats minced.
Bouilli : Beef much boiled.
Bouillon : A thin soup or broth.
Bouquet : Simply parsley, thyme, and a bay leaf tied together.
Bouquet garni : The same with the addition of cloves.
Bourguignote : A ragout of truffles.
Braise : Meat cooked with bacon in a closely covered stewpan, to prevent evaporation.
G
82 TERMS USED IN COOKING
Braisiere : A saucepan with ledges tc the lid, so as tcput fire cn the top.
Brider : To truss fowls with a needle and thread.
Brioche : A kind of light spongy cake.
Buisson : A cluster or bush of anything piled on a dish.
Callipash : The glutinous flesh of the turtle found on the upper shell.
Callipee : The same found on the under shell.
Cannelons : Small rolls of anything filled with meat, fruit, or minces. Capilotade : A hash of poultry.
Caramel : Burnt sugar.
Casserole : A crust of rice, which, having been moulded to the required shape, is filled with mince, fricassee, &c.