Meringues : Light pastry made with whites of egg and sugar.
Mirlitons : Varieties of French cheese-cakes.
Miroton : Slices of meat, larger than collops, stewed in rich sauce
and dished up in a round.
84
TERMS USED IN LOOKING , ETC.
Mouiller : To add broth or water during cooking.
Nougat : A mixture of almond and burnt sugar and lemon-juice
Nouilles : Strips of paste made of eggs and flour.
Panada\ A mixture of bread, milk, &c., used in making force-
meats.
Paner : To egg and bread-crumb.
Papillotes : Greased paper fastened over fish and cutlets.
Pdte : A small pie.
Paupiettes : Slices of meat rolled.
Piece de resistance : The principal joint of the dinner.
Pilau : A dish of meat or poultry with rice.
Piping : Sugar decorations used in ornamenting cakes, pastry, &c.
Pique'. Larded.
Pluche : Leaves of parsley, chervil, tarragon, lettuce, See., cut
very small.
Poelee ; Stock used instead of water for boiling.
Potage : Soup.
Printaniers : Early spring vegetables.
Profiteroles : Light pastry with cream inside.
Puree : Meat and vegetables reduced to a pulp and then mixed
with other liquids to the consistency of thick soup.
Quenelles : Delicate forcemeat formed into balls and poached.
Ragoiit : Quenelles, mushrooms, truffles, &c., mixed in a rich sauce.
Releve : The remove dishes.
Rcmolade : Salad dressing.
Rissoles : Pastry made of light puff paste filled with minces and
fried.
Roux : A mixture of butter and flour used for thickening soups and
sauces ; there are two kinds, white and brown.
Salmi : A highly finished hash of game or wild fowl with a rich
sauce.
Salpicon : A mixture of different finely chopped meats.
Sauce piquante : A sharp sauce, vinegar or lemon predominating.
Sauter : To cook in a saucepan with sauce, constantly shaking it.
Serviette , a la : Served up in a table-napkin.
Sippets : Small pieces of bread cut into different shapes, fried and
used for garnish.
Souffle : A light pudding.
Stock : The broth of which soups are made.
Tamisy tammy : A strainer or fine sieve for straining broth, sauces,
creams, &c., through.
Timbale : A sort of pie made in a mould.
Tourie : Tart fruit pie baked in a shallow dish.
Trifle : A sweet dish made of sponge cake, macaroons, jam, wines,
and liqueurs.
Trousser : To truss.
Veloute : A very rich white sauce.
INDEX
Albert sandwiches, 33
Anchovy cream toasts, 48
— sauce, 66
Apple compote, 32
Apple fritters, 33
— sauce, 56
Apples a l’enfance, 32
Asparagus, to boil, 75
Baked eggs, 48
Baking, 75
Banana fritters, 34
Barley water, green, 73
Batter puddings, 34
Beef, fillets of, with mushrooms,
10
— hashed, with tomatoes, 10
— trifles, 1 1
Beefsteak pudding, x 1
— stewed, 1 1
Biscuits, crisp, 70
— devilled, 54
Blancmange chocolate, 35
Bloaters’ brains on toast, 49
Bloater puree, 49
— roes, 49
— stuffed, 49
Boiling, 76
Bread sauce, 66
Breakfast dish, 50
Brochet of smelts, 5
Brodetto of fish, 5
Broiling, 75
Cabbage a la creme, 50
— and tomato, 50
Calf’s brains with black butter,
12
— head fritters, 12
Cakes, cornflour, 70
— drop, 70
— gingerbread, 70
— pound, 71
— seed, 72
— soda, 73
— tea, 73
Cannelons, French, 36
Caper sauce, 66
Carrot pudding, 34
Celery, fried, 51
— a la parmesan, 5 1
— soup, 1
Champignons a la Bordelaise,
5i
Cheese cakes, lemon, 39
— custards, 51
— pudding, 52
— tartlets, 52
Chicken croustades, 13
— cutlets, 13
86
INDEX.
Chicken, fried, 13
Chocolate blancmange, 35
Page 37
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
Meringues : Light pastry made with whites of egg and sugar. Mirlitons : Varieties of French cheese-cakes.
Miroton : Slices of meat, larger than collops, stewed in rich sauce and dished up in a round.
TERMS USED IN COOKING, ETC.
Mouiller : To add broth or water during cooking.
Nougat : A mixture of almond and burnt sugar and lemon-juice Nouilles : Strips of paste made of eggs and flour.
Panada : A mixture of bread, milk, &c., used in making forcemeats.
Paner : To egg and bread-crumb.
Papillotes : Greased paper fastened over fish and cutlets.
Pdte : A small pie.
Paupiettes : Slices of meat rolled.
Piece de resistance : The principal joint of the dinner.
Pilau : A dish of meat or poultry with rice.
Piping : Sugar decorations used in ornamenting cakes, pastry, &c. Pique'. Larded.
Pluche : Leaves of parsley, chervil, tarragon, lettuce, See., cut very small.
Poelee : Stock used instead of water for boiling.
Potage : Soup.
Printaniers : Early spring vegetables.
Profiteroles : Light pastry with cream inside.
Puree : Meat and vegetables reduced to a pulp and then mixed with other liquids to the consistency of thick soup.
Quenelles : Delicate forcemeat formed into balls and poached. Ragoiit : Quenelles, mushrooms, truffles, &c., mixed in a rich sauce. Releve : The remove dishes.
Rcmolade : Salad dressing.
Rissoles : Pastry made of light puff paste filled with minces and fried.
Roux : A mixture of butter and flour used for thickening soups and sauces ; there are two kinds, white and brown.
Salmi : A highly finished hash of game or wild fowl with a rich sauce.
Salpicon : A mixture of different finely chopped meats.
Sauce piquante : A sharp sauce, vinegar or lemon predominating. Sauter : To cook in a saucepan with sauce, constantly shaking it. Serviette , a la : Served up in a table-napkin.
Sippets : Small pieces of bread cut into different shapes, fried and used for garnish.
Souffle : A light pudding.
Stock : The broth of which soups are made.
Tamisy tammy : A strainer or fine sieve for straining broth, sauces, creams, &c., through.
Timbale : A sort of pie made in a mould.
Tourie : Tart fruit pie baked in a shallow dish.
Trifle : A sweet dish made of sponge cake, macaroons, jam, wines, and liqueurs.
Trousser : To truss.
Veloute : A very rich white sauce.
Albert sandwiches, 33 Anchovy cream toasts, 48
— sauce, 66 Apple compote, 32 Apple fritters, 33
— sauce, 56 Apples a l’enfance, 32 Asparagus, to boil, 75
Baked eggs, 48 Baking, 75 Banana fritters, 34 Barley water, green, 73 Batter puddings, 34 Beef, fillets of, with mushrooms,
— hashed, with tomatoes, 10
— trifles, 1 1 Beefsteak pudding, x 1
— stewed, 1 1 Biscuits, crisp, 70
— devilled, 54 Blancmange chocolate, 35 Bloaters’ brains on toast, 49 Bloater puree, 49
— roes, 49
— stuffed, 49 Boiling, 76 Bread sauce, 66 Breakfast dish, 50
Brochet of smelts, 5 Brodetto of fish, 5 Broiling, 75
Cabbage a la creme, 50
— and tomato, 50
Calf’s brains with black butter,
— head fritters, 12 Cakes, cornflour, 70
— drop, 70
— gingerbread, 70
— pound, 71
— seed, 72
— soda, 73
— tea, 73
Cannelons, French, 36 Caper sauce, 66 Carrot pudding, 34 Celery, fried, 51
— a la parmesan, 5 1
— soup, 1
Champignons a la Bordelaise,
Cheese cakes, lemon, 39
— custards, 51
— pudding, 52
— tartlets, 52 Chicken croustades, 13
— cutlets, 13
Chicken, fried, 13 Chocolate blancmange, 35