Baste. — To sprinkle on flour and salt,
or pour on butter or fat — as on meat
when roasting.
Batterie de Cuisine (ba-ter-ee-de-kwe-
zi-n). — A complete set of cooking
apparatus.
Bechamel (bay-sha-mell). — A white
sauce.
Beignet (bain-yay). — Another name for
fritter.
Bisque (bisk). — A shell*fish soup.
Blanc (blanh). — White. Any procesa
to give a more delicate appearance
-as to whiten poultry, etc. Blan-
chir. To whiten poultry, fruit, veg-
taables, etc.
Blanch. — To plunge anything into boil-
ing water for a few minutes.
Blanquette (blanh-kett). — Thin slices
of white meat of any kind, warmed
up in a white sauce and thickened
with yolks of eggs.
Blignir (bleen-yay). — To fritter any-
thing in butter and egg and fry.
Bonbon (bon-bon). — Sweetmeats.
Bouchees (boo-shay). — Mouthfnls.
Small patties filled with various
preparations,
Boudin (boo-dan). — Delicate dishe^
prepared from forcemeat, etc.
Bouillabaise (boo-ya-base), — A fish
soup.
Botdlli (boo-ee). — Meat (usually beef)
which is stewed a long time.
Bouillic (boo-yce), — A French dish re-
sembling hasty pudding.
Bouillon (boo-yohn), — Broth or stock;
the common soup of France; the
liquor from the boilli.
633
634
GLOSSARY
Bouquet of Herbs (bo-kay).— Parsley,
onion, thyme and a bay leaf tied to-
gether; used for seasoning soups, etc.
Bouquet Garni, or Assaisonne (as-sai-
zon-ay)is the same as the foregoing,
■with the addition of cloves or aro-
matic herbs.
Braise (brayz). — To cook in a closely,
covered dish or braising pan.
Bruiser. — To stew meat in a braising
pan.
Braisiere (brayz-yair). — A pan used for
braising.
Brawn. — Flesh of a boar. Also the
salted and prepared flesh or head of
a pig.
Brioche (bree-osh). — A very light bun=
like cake. Baioche au couronne is a
broche in the form of a crown or
ring.
Brisket (bris-ket) — The breast of meat,
or the part lying n«xt the ribs.
Brider (bree-day). — To pass a thread
through poultry, game, etc., to keep
the parts together.
Brunoise (broon-warze). — Clear soup
with vegetables.
Cafe au lait (ka-fay-o-lay). — Coffee
with milk.
Cafi Noir (ka-fay-nwar). — Strong,
black coffee.
Caisse (kase). — A little case of paper
or china in which various savories
are served.
Calipash (kal-e-pash). — The glutinous
substance or meat fSund in the up-
per shell of a turtle.
Calipee (kal-e-pee). — The glutinous
flesh found in the lower shell of a
turtle.
Canajye (kan-nap). — A small savory; a
round crouton with a puree in it.
Cannelons (kan-lohn). — Little rolls of
pastry variously filled.
Capilotade (ka-pee-lo-tad). — A hash of
cooked meat or poultry.
Capon (ka-pon). — A chicken gelded
and fattened for the table.
Caramel. — Sugar heated to 420° F.
when it loses its power of crystal-
lization and acquires a dark brown
color and a bitter flavor.
Casserole (kas-role). — A crust of rice,
potato, etc., which is to be filled
with a ragout or other preparation.
Also a stew pan.
Caul (kaul). — A membrane surround-
ing most of the lower intestines.
Caviar (ka-ve-arr). — A preparation
of the roes of certain fish.
Charlotte (shar-lot). — Thin slices of
bread steeped in clarified butter and
placed in regular order and gar-
nished. They are entremets.
Chartreuse (shar-treuz). — A dish made
in a mold which is lined in various
ways.
Chaufroids (show-fro-war). — Entrem-
ets; a thick sauce for purposes of
masking.
Chine (kine). — A piece of the back
bone of an animal.
Page 468
Presented as published in 1902. 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
Baste. — To sprinkle on flour and salt, or pour on butter or fat — as on meat when roasting.
Batterie de Cuisine (ba-ter-ee-de-kwezi-n). — A complete set of cooking apparatus.
Bechamel (bay-sha-mell). — A white sauce.
Beignet (bain-yay). — Another name for fritter.
Bisque (bisk). — A shell fish soup.
Blanc (blanh). — White. Any process
to give a more delicate appearance
-as to whiten poultry, etc. Blanchir. To whiten poultry, fruit, vegtaables, etc.
Blanch. — To plunge anything into boiling water for a few minutes.
Blanquette (blanh-kett). — Thin slices of white meat of any kind, warmed up in a white sauce and thickened with yolks of eggs.
Blignir (bleen-yay). — To fritter anything in butter and egg and fry.
Bonbon (bon-bon). — Sweetmeats.
Bouchees (boo-shay). — Mouthfnls. Small patties filled with various preparations,
Boudin (boo-dan). — Delicate dishes prepared from forcemeat, etc.
Bouillabaise (boo-ya-base), — A fish soup.
Botdlli (boo-ee). — Meat (usually beef) which is stewed a long time.
Bouillic (boo-yce), — A French dish resembling hasty pudding.
Bouillon (boo-yohn), — Broth or stock; the common soup of France; the liquor from the boilli.
Bouquet of Herbs (bo-kay).— Parsley, onion, thyme and a bay leaf tied together; used for seasoning soups, etc.
Bouquet Garni, or Assaisonne (as-saizon-ay)is the same as the foregoing, ■with the addition of cloves or aromatic herbs.
Braise (brayz). — To cook in a closely, covered dish or braising pan.
Bruiser. — To stew meat in a braising pan.
Braisiere (brayz-yair). — A pan used for braising.
Brawn. — Flesh of a boar. Also the salted and prepared flesh or head of a pig.
Brioche (bree-osh). — A very light bun= like cake. Baioche au couronne is a broche in the form of a crown or ring.
Brisket (bris-ket) — The breast of meat, or the part lying next the ribs.
Brider (bree-day). — To pass a thread through poultry, game, etc., to keep the parts together.
Brunoise (broon-warze). — Clear soup with vegetables.
Cafe au lait (ka-fay-o-lay). — Coffee with milk.
Cafi Noir (ka-fay-nwar). — Strong, black coffee.
Caisse (kase). — A little case of paper or china in which various savories are served.
Calipash (kal-e-pash). — The glutinous substance or meat fSund in the upper shell of a turtle.
Calipee (kal-e-pee). — The glutinous flesh found in the lower shell of a turtle.
Canajye (kan-nap). — A small savory; a round crouton with a puree in it.
Cannelons (kan-lohn). — Little rolls of pastry variously filled.
Capilotade (ka-pee-lo-tad). — A hash of cooked meat or poultry.
Capon (ka-pon). — A chicken gelded and fattened for the table.
Caramel. — Sugar heated to 420° F. when it loses its power of crystal-
lization and acquires a dark brown color and a bitter flavor.
Casserole (kas-role). — A crust of rice, potato, etc., which is to be filled with a ragout or other preparation. Also a stew pan.
Caul (kaul). — A membrane surrounding most of the lower intestines.
Caviar (ka-ve-arr). — A preparation of the roes of certain fish.
Charlotte (shar-lot). — Thin slices of bread steeped in clarified butter and placed in regular order and garnished. They are entremets.
Chartreuse (shar-treuz). — A dish made in a mold which is lined in various ways.
Chaufroids (show-fro-war). — Entremets; a thick sauce for purposes of masking.
Chine (kine). — A piece of the back bone of an animal.