Braise. — Meat cooked in a closely-covered
stewpan to prevent evaporation, so that the
meat retains not only its own juices, but those
of any other articles, such as bacon, herbs,
roots, and spice put with it.
Braisiere. — A saucepan with ledges to the
lid, so that it will contain firing.
Briber.— To truss fowls with a needle and
thread.
Brioche.— A sponge cake similar to Bath
buns.
BuissoN.— A cluster or bush of small pastrj-
piled on a dish.
Callipash.— The glutinous portion of the
turtle found in the upper shell.
Callipee.— The glutinous meat of the turtle's
under shell.
Cannelons.— Small roUs or collars of mince-
meat, or of rice and pastrj- with fruit.
Capilotade. a hash of poultry.
Casserole.— The form of rice to 1)0 fiUed
with a fricassee of white meat or a puree o;
game ; also a stewpan.
Civet.— A dark, thickish stew of hare or
venison. , -.-i
CoMPEiGNE.— Sweet French yeast cake, \v-itn
Compote.— Stewed fruits served with sjTup.
There are also compotes of small birds. ^
Confitures.— Sweetmeats of sugars, fruus,
syrups, and essences.
BOSTON PUBLIC LIBRARY
llllllillllillilllliii
3 9999 05987 651 4
0£Cl5
1933
Page 2375
Presented as published in 1892. 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
Braise. — Meat cooked in a closely-covered stewpan to prevent evaporation, so that the meat retains not only its own juices, but those of any other articles, such as bacon, herbs, roots, and spice put with it.
Braisiere. — A saucepan with ledges to the lid, so that it will contain firing.
Briber.— To truss fowls with a needle and thread.
Brioche.— A sponge cake similar to Bath buns.
BuissoN.— A cluster or bush of small pastry piled on a dish.
Callipash.— The glutinous portion of the turtle found in the upper shell.
Callipee.— The glutinous meat of the turtle's under shell.
Cannelons.— Small roUs or collars of mincemeat, or of rice and pastrj- with fruit.
Capilotade. a hash of poultry.
Casserole.— The form of rice to be filled with a fricassee of white meat or a puree of game ; also a stewpan.
Civet.— A dark, thickish stew of hare or venison. , -.-i
Compeigne.— Sweet French yeast cake, with
Compote.— Stewed fruits served with sjTup. There are also compotes of small birds. ^
Confitures.— Sweetmeats of sugars, fruus, syrups, and essences.
BOSTON PUBLIC LIBRARY
llllllillllillilllliii
3 9999 05987 651 4
0£Cl5