Charlotte : Thin slices of bread steeped in clarified butter and placed
in a plain mould with fruit or cream.
Chartreuse : An ornamental entree composed chiefly of quenelle
forcemeat and arranged in a plain mould.
Cheviiser : To line a mould.
Civet : A dark thick stew.
Compote : Stewed fruits served with syrup.
Confiture : Preserves, sweets, jams, &c.
ConsommS : Strong clear gravy or broth.
Contise : Small scallops of truffles, tongue, See., inlaid as ornaments
by incision in fillets of any kind.
Coulis : A rich brown gravy.
Couronne , en : To dish up entrees in the form of a crown.
Croquantes : A bright mixture of fruit and boiled sugar.
Croquettes : Minces of meat, fish, or fowl made into various shapes,
rolled in egg and bread-crumbs and fried crisp.
Croustades : Fried shapes of bread upon which various entrees are
served.
Crolttons : Fried sippets of bread used for garnish.
Dariole : A sweet tart baked in a mould.
Datibe, en : Meat, fowl, or game stewed in sauce.
Daubilre : An oval stewpan.
Desosser : To bone poultry, game, fish, &c.
Entree : Dishes handed round after the fish, comprising cutlets,
salmis, chartreuses, and all made dishes, &c.
Entremets : Second-course dishes, comprising dressed vegetables,
savouries, and sweets of all kinds.
Escalopes : Collops, small thin round pieces of meat, poultry, or fish.
Espagnole : Brown sauce, very rich.
Fagot : A small bunch of parsley and thyme tied up with a bay leaf.
Fanchonnettes : Varieties of small pastry meringued over.
Farce : Forcemeat stuffing.
Farcie : Stuffed.
Feuilletage : Rough paste.
AND IN THE KITCHEN.
83
Flair : A French custard.
Flamber : To singe fowls or game.
Flans : Varieties of French cheese cakes.
Florentines : Light pastry iced over.
Foncer : To put slices of ham or bacon at the bottom of the sauce
pan.
Fondue : A cheese dish of the souffle order.
Fricandeaux : A dish of lamb or veal cookery, &c., without bone
larded and glazed with a concentration of their own liquor.
Fricassie : Chickens, &c. , cut in pieces and cooked in rich white
sauce with mushrooms and other accessories.
Fritter : Anything made in batter and fried.
Galette : A broad thin cake, a kind of muffin.
Gdteau : A cake.
Gaufres : Light spongy biscuits.
Glace : Anything iced.
Glaze : Stock boiled down to jelly.
Godiveau : A variety of forcemeats.
Gras : Made with meat.
Gratin : A forcemeat made with meat and thin panee.
Gratiner : To grill.
Haricot : A stew made with mixed vegetables and meat.
Hors-d'oeuvres : These are appetisers, or whets to the appetite, and
eaten before soup, and consist of sardines, oysters, and anchovies,
caviare, foreign dried sausages, See.
Jardiniere : Vegetables stewed in their own sauce.
Lardoon : The strips of bacon used for larding.
Liaison : A mixture of cream and egg, used to thicken with.
Lit : Thin slices in layers with seasoning between.
Lilting : A paste made of flour and water and used to fasten on the
lids to pie-pans when preserving game, in order to prevent
evaporation.
Macedoine : A mixture of vegetables with the addition of some
kind of sauce.
Macedoine of fruit : A mixture of fruits in syrup.
Madeleine : A kind of queen cake ornamented with preserve and
sugar, &c.
Maigre : Without meat.
Mask : To cover meat over with forcemeat, &c.
Matelote : A rich fish stew made with wine.
Mayonnaise : Salad dressing.
Mazarine : An ornamental entree.
Menu : Bill of fare.
Page 36
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
Charlotte : Thin slices of bread steeped in clarified butter and placed in a plain mould with fruit or cream.
Chartreuse : An ornamental entree composed chiefly of quenelle forcemeat and arranged in a plain mould.
Cheviser : To line a mould.
Civet : A dark thick stew.
Compote : Stewed fruits served with syrup.
Confiture : Preserves, sweets, jams, &c.
ConsommS : Strong clear gravy or broth.
Contise : Small scallops of truffles, tongue, See., inlaid as ornaments by incision in fillets of any kind.
Coulis : A rich brown gravy.
Couronne , en : To dish up entrees in the form of a crown. Croquantes : A bright mixture of fruit and boiled sugar.
Croquettes : Minces of meat, fish, or fowl made into various shapes, rolled in egg and bread-crumbs and fried crisp.
Croustades : Fried shapes of bread upon which various entrees are served.
Crolttons : Fried sippets of bread used for garnish.
Dariole : A sweet tart baked in a mould.
Datibe, en : Meat, fowl, or game stewed in sauce.
Daubilre : An oval stewpan.
Desosser : To bone poultry, game, fish, &c.
Entree : Dishes handed round after the fish, comprising cutlets, salmis, chartreuses, and all made dishes, &c.
Entremets : Second-course dishes, comprising dressed vegetables, savouries, and sweets of all kinds.
Escalopes : Collops, small thin round pieces of meat, poultry, or fish. Espagnole : Brown sauce, very rich.
Fagot : A small bunch of parsley and thyme tied up with a bay leaf. Fanchonnettes : Varieties of small pastry meringued over.
Farce : Forcemeat stuffing.
Farcie : Stuffed.
Feuilletage : Rough paste.
AND IN THE KITCHEN.
Flair : A French custard.
Flamber : To singe fowls or game.
Flans : Varieties of French cheese cakes.
Florentines : Light pastry iced over.
Foncer : To put slices of ham or bacon at the bottom of the sauce pan.
Fondue : A cheese dish of the souffle order.
Fricandeaux : A dish of lamb or veal cookery, &c., without bone larded and glazed with a concentration of their own liquor. Fricassie : Chickens, &c. , cut in pieces and cooked in rich white sauce with mushrooms and other accessories.
Fritter : Anything made in batter and fried.
Galette : A broad thin cake, a kind of muffin.
Gdteau : A cake.
Gaufres : Light spongy biscuits.
Glace : Anything iced.
Glaze : Stock boiled down to jelly.
Godiveau : A variety of forcemeats.
Gras : Made with meat.
Gratin : A forcemeat made with meat and thin panee.
Gratiner : To grill.
Haricot : A stew made with mixed vegetables and meat. Hors-d'oeuvres : These are appetisers, or whets to the appetite, and eaten before soup, and consist of sardines, oysters, and anchovies, caviare, foreign dried sausages, See.
Jardiniere : Vegetables stewed in their own sauce.
Lardoon : The strips of bacon used for larding.
Liaison : A mixture of cream and egg, used to thicken with.
Lit : Thin slices in layers with seasoning between.
Luting : A paste made of flour and water and used to fasten on the lids to pie-pans when preserving game, in order to prevent evaporation.
Macedoine : A mixture of vegetables with the addition of some kind of sauce.
Macedoine of fruit : A mixture of fruits in syrup.
Madeleine : A kind of queen cake ornamented with preserve and sugar, &c.
Maigre : Without meat.
Mask : To cover meat over with forcemeat, &c.
Matelote : A rich fish stew made with wine.
Mayonnaise : Salad dressing.
Mazarine : An ornamental entree.
Menu : Bill of fare.