Pommes Nouvelles (pohm nouvel) New potatoes.
Pommes Rissolees (pohm ree-sole-ay) Olive-shaped
potatoes browned in butter.
Potage a l’oseille (potaa j oh-say) A cream soup with
sorrel as garnish .
Potage Parmentier (potaa j par-mon-tyay) Potato
cream soup, so-called because Parmentier introduced
potatoes into France.
14 SPELLING AND PRONUNCIATION
Potage petite marmite (potaa j pee-tee mar-meat)
Beef broth vegetables, served in small earthen pots with
garnish.
Potage a la Reine (potaa j rain) Chicken puree with
cream, garnished with small fried bread croutons.
Potage St. Germain (san-jer-man) Green pea soup wit
cream.
Potage a la Soubise (soo-beese) Puree of onions.
Potage au tomates (oh-toe-mat) Tomato puree (filtered
soup ) .
Poularde au riz (poo-lard oh WKEfBoiledchicken with rice.
Poule au pot (pool o po) A fowl boiled and served with
bourgeoise sauce.
Poulet saute (pool-ay so-teh) Joints of chicken saute,
with mushrooms , etc.
Pruneaux au riz (prune-o oh ree) Pmnes with rice.
Prunes (preun) Prunes.
Puree (puh-reh) Pulp of vegetables or fruit.
Quartier de pre sale (pray-sal-eh) Fore-quarter oj
Southdown mutton.
Quenelles (quh-nel) Pounded meat, poultry or fish mixed
with panade and poached in stock.
Ragout (ra-goo) A rich stew of meat or poultry.
Ragout (rah-goo) Brown steiu of meat or poultry.
Raie (reh) Skate.
Raisin (ra-san) Grapes.
Rechauffe (reh-shoh-feh) Cold meat warmed up.
Ris-de-veau a la jardiniere (ree-de-vo) Sweetbreads
garnished with vegetables.
Rissoles (ree-sohl) Half-moon shapes of fried minced
pastry containing meat, fish, poultry or game.
Rognons (rohn-yon) Kidneys.
Rouget (roo-jeh) Red Mullet.
Salmis (sahl-mee) A rich brown stew of game.
Saute (soh-teh) Tossed in butter ; cooked rapidly.
Souffle (sou-fleh) Puffed. Applied to very light culinary
preparations.
Soupe au choux (soop oh shoo) Cabbage soup with cream
liaison ( thickened with cream) .
Soupe au lait (soop oh leh) Milk soup thickened with
potato puree.
Soupe a l’oignon (soop-ah ldn-yon) Onion soup.
Terrine (teh-reen) Earthen dish ; term applied to dishes
served in such a vessel.
Tete de veau (teht de vo) Calf’s head.
Timbale (tam-bal) Thimble-shaped moulds applied to
crusted hash, purees, etc., baked or steamed.
Thon (ton) Tunny-fish.
Tomates (toe-mat) Tomatoes.
Truite (trweete) Trout.
Vol-au-vent (vohl-oh-vohn) Case of pastry in which
stewed meat or fruit is served.
15
THE MENU.
Menu mal fait, diner perdu. — A. Careme.
Mend is the French word for “bill of fare,’’ the
kitchen bill, and the table card.
It is the programme or plan of a meal — the
architect’s plan, of which the cook is the builder.
Menu making is an art that is learnt only by experi-
ence. To be able to plan or compile a recherche
luncheon, dinner, or supper, is regarded as a high
accomplishment, for indeed much of the success of a
repast depends upon its menu.
The arrangement of an elaborate dinner is an art in
itself, and consists in selecting the various courses so
that the dishes harmonise with each other ; the chief
requirements being that :
1. Each dish shall be different in composition and
mode of cooking.
2. The composition of the individual dishes must be
excellent ; while they should be well cooked, tastefully
dressed, and yet distinct in character.
Page 6
Presented as published in 1903. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Pommes Nouvelles (pohm nouvel) New potatoes.
Pommes Rissolees (pohm ree-sole-ay) Olive-shaped
potatoes browned in butter.
Potage a l’oseille (potaa j oh-say) A cream soup with
sorrel as garnish .
Potage Parmentier (potaa j par-mon-tyay) Potato
cream soup, so-called because Parmentier introduced
potatoes into France.
14 SPELLING AND PRONUNCIATION
Potage petite marmite (potaa j pee-tee mar-meat)
Beef broth vegetables, served in small earthen pots with
garnish.
Potage a la Reine (potaa j rain) Chicken puree with
cream, garnished with small fried bread croutons.
Potage St. Germain (san-jer-man) Green pea soup wit
cream.
Potage a la Soubise (soo-beese) Puree of onions.
Potage au tomates (oh-toe-mat) Tomato puree (filtered
soup ) .
Poularde au riz (poo-lard oh WKEfBoiledchicken with rice.
Poule au pot (pool o po) A fowl boiled and served with
bourgeoise sauce.
Poulet saute (pool-ay so-teh) Joints of chicken saute,
with mushrooms , etc.
Pruneaux au riz (prune-o oh ree) Pmnes with rice.
Prunes (preun) Prunes.
Puree (puh-reh) Pulp of vegetables or fruit.
Quartier de pre sale (pray-sal-eh) Fore-quarter oj
Southdown mutton.
Quenelles (quh-nel) Pounded meat, poultry or fish mixed
with panade and poached in stock.
Ragout (ra-goo) A rich stew of meat or poultry.
Ragout (rah-goo) Brown steiu of meat or poultry.
Raie (reh) Skate.
Raisin (ra-san) Grapes.
Rechauffe (reh-shoh-feh) Cold meat warmed up.
Ris-de-veau a la jardiniere (ree-de-vo) Sweetbreads
garnished with vegetables.
Rissoles (ree-sohl) Half-moon shapes of fried minced
pastry containing meat, fish, poultry or game.
Rognons (rohn-yon) Kidneys.
Rouget (roo-jeh) Red Mullet.
Salmis (sahl-mee) A rich brown stew of game.
Saute (soh-teh) Tossed in butter ; cooked rapidly.
Souffle (sou-fleh) Puffed. Applied to very light culinary
preparations.
Soupe au choux (soop oh shoo) Cabbage soup with cream
liaison ( thickened with cream) .
Soupe au lait (soop oh leh) Milk soup thickened with
potato puree.
Soupe a l’oignon (soop-ah ldn-yon) Onion soup.
Terrine (teh-reen) Earthen dish ; term applied to dishes
served in such a vessel.
Tete de veau (teht de vo) Calf’s head.
Timbale (tam-bal) Thimble-shaped moulds applied to
crusted hash, purees, etc., baked or steamed.
Thon (ton) Tunny-fish.
Tomates (toe-mat) Tomatoes.
Truite (trweete) Trout.
Vol-au-vent (vohl-oh-vohn) Case of pastry in which
stewed meat or fruit is served.
15
THE MENU.
Menu mal fait, diner perdu. — A. Careme.
Mend is the French word for “bill of fare,’’ the
kitchen bill, and the table card.
It is the programme or plan of a meal — the
architect’s plan, of which the cook is the builder.
Menu making is an art that is learnt only by experi-
ence. To be able to plan or compile a recherche
luncheon, dinner, or supper, is regarded as a high
accomplishment, for indeed much of the success of a
repast depends upon its menu.
The arrangement of an elaborate dinner is an art in
itself, and consists in selecting the various courses so
that the dishes harmonise with each other ; the chief
requirements being that :
1. Each dish shall be different in composition and
mode of cooking.
2. The composition of the individual dishes must be
excellent ; while they should be well cooked, tastefully
dressed, and yet distinct in character.