Fondant (fon-dahn). — Literally melt-
ing; a candy preparation to be
melted when used.
Fondue (fon-doo).— A dish made with
melted cheese.
Forcemeat. — Mixtures, principally of
bread crumbs, herbs and suet,
chopped together very fine and fla-
vored.
Frappi (frap-pay).— Meaning literally
to pack in ice boxes; hence applied
to beverages partly frozen by being
packed in ice.
Frangipanc (frarn-go-pann). — A kind
of pastry containing cream and
almonds.
636
GLOSSARY
Fricandeaux (free-kon-doe). — A piece
of meat larded and braised; served
nsTially as an entree.
Fricassee (fric-as-say). — Fowls, etc., cut
in pieces and fried.
Fritter (frit-ter). — Anything coated
•with egg, batter, etc., and fried.
Friture (fri-ture). — The substance used
for frying fritters; frying fat or
pan; fried meat or fish.
Galantine (ga-lan-tin). — Fish, meat,
poultry, etc., boned, stuffed, cooked,
and variously garnished.
Galette (ga-let). — A broad thin cake —
a kind of muffin.
Garniture (gar-ni-ture ). — The garnish-
es or adjuncts to a dish.
Gateau (ga-toe). — Cake, literally; used
often to denote a pudding, or a kind
of tart.
Gaufres (go-fers). — Waffles; wafers;
light, spongy biscuit.
Genoises (ge-nwor-s). — Small cakes
made of French paste.
Giblets (gib-lets). — The parts of a fowl
which are removed before cooking,
as the heart, liver, gizzard, etc.
Glace or Glaze (glass). — Anything iced.
In confectionery to cover fruits,
etc., with sugar which glistens when
hardened. Also stock boiled down
thick; used to improve the appear-
ance of braised dishes.
Glacer. — To apply the foregoing glaze.
Godiveau (go-de-vo). — Savory force-
meats, used for entrees, etc.
Grenadines (gren-aw-din). — Stewed
meat; also a dish similar to force-
meat.
Granites (grah-nit). — A beverage com-
posed of light syrup and the juice
of various fruits.
Gr'as (grah). — Fat. A^i gras, means
dressed with meat gravy.
Gratin (gra-tin). — Meat, fish, etc., co-
vered with crumbs and browned.
Griskin (gris-kin). — The spine of a
hog.
Haricot (har-e-ko).— Beans. Also a
etew of vegetables aad meat; origi-
nally a dish of meat with harcots — ■
hence the name.
Harslet (hars-let).^ — The heart, liver,
etc., of an animal.
Hartlet (hart-let). — A small wooden or
metal skewer.
Hors d' ceitvres (hor-deu-vrr). — Small
side dishes served after the soup or
fish. They are considered as appe-
tizers, and consist of sardines, an-
chovies, cheese souffles, etc.
HucJde. — The hip. The huckle bone is
the thigh bone.
Jardiniere (zhar-deen-yaire). — A mixed
preparation of vegetables stewed
down in their own sauce.
Julienne (ju-lien). — Clear soup, con-
taining vegetables cut in strips.
Jugged. — Boiled or stewed in a jug;
thus jugged hare is a dish prepared
from stewed hare.
Kirswasser (keersh-was-ser). — A liquor
obtained from fermented black cher-
ries.
Knuckle.— The knee joint, especially
of a calf, as a knuckle of veal.
Kromeskies (kro-mees-kees). — A Rus-
sian dish, prepared from croquettes
wrapped in bacon and fried.
Lard. — French for Bacon; hence to
stuff bacon into meat, poultry, etc.
The larding jmn is the vessel used
in larding.
Lardons or Lardoons. — The pieces of
bacon, pork, etc., used in larding
• meat.
Liaison (le-a-zon). — Literally a bind-
ing together; hence a mixture of
cream, eggs, etc., used to bind and
thicken soups and sauces.
Page 470
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
Fondant (fon-dahn). — Literally melting; a candy preparation to be melted when used.
Fondue (fon-doo).— A dish made with melted cheese.
Forcemeat. — Mixtures, principally of bread crumbs, herbs and suet, chopped together very fine and flavored.
Frappi (frap-pay).— Meaning literally to pack in ice boxes; hence applied to beverages partly frozen by being packed in ice.
Frangipane (frarn-go-pann). — A kind of pastry containing cream and almonds.
Fricandeaux (free-kon-doe). — A piece of meat larded and braised; served usually as an entree.
Fricassee (fric-as-say). — Fowls, etc., cut in pieces and fried.
Fritter (frit-ter). — Anything coated •with egg, batter, etc., and fried.
Friture (fri-ture). — The substance used for frying fritters; frying fat or pan; fried meat or fish.
Galantine (ga-lan-tin). — Fish, meat, poultry, etc., boned, stuffed, cooked, and variously garnished.
Galette (ga-let). — A broad thin cake — a kind of muffin.
Garniture (gar-ni-ture ). — The garnishes or adjuncts to a dish.
Gateau (ga-toe). — Cake, literally; used often to denote a pudding, or a kind of tart.
Gaufres (go-fers). — Waffles; wafers; light, spongy biscuit.
Genoises (ge-nwor-s). — Small cakes made of French paste.
Giblets (gib-lets). — The parts of a fowl which are removed before cooking, as the heart, liver, gizzard, etc.
Glace or Glaze (glass). — Anything iced. In confectionery to cover fruits, etc., with sugar which glistens when hardened. Also stock boiled down thick; used to improve the appearance of braised dishes.
Glacer. — To apply the foregoing glaze.
Godiveau (go-de-vo). — Savory forcemeats, used for entrees, etc.
Grenadines (gren-aw-din). — Stewed meat; also a dish similar to forcemeat.
Granites (grah-nit). — A beverage composed of light syrup and the juice of various fruits.
Gr'as (grah). — Fat. A^i gras, means dressed with meat gravy.
Gratin (gra-tin). — Meat, fish, etc., covered with crumbs and browned.
Griskin (gris-kin). — The spine of a hog.
Haricot (har-e-ko).— Beans. Also a stew of vegetables and meat; origi-
nally a dish of meat with harcots — ■ hence the name.
Harslet (hars-let).^ — The heart, liver, etc., of an animal.
Hartlet (hart-let). — A small wooden or metal skewer.
Hors d' ceitvres (hor-deu-vrr). — Small side dishes served after the soup or fish. They are considered as appetizers, and consist of sardines, anchovies, cheese souffles, etc.
HucJde. — The hip. The huckle bone is the thigh bone.
Jardiniere (zhar-deen-yaire). — A mixed preparation of vegetables stewed down in their own sauce.
Julienne (ju-lien). — Clear soup, containing vegetables cut in strips.
Jugged. — Boiled or stewed in a jug; thus jugged hare is a dish prepared from stewed hare.
Kirswasser (keersh-was-ser). — A liquor obtained from fermented black cherries.
Knuckle.— The knee joint, especially of a calf, as a knuckle of veal.
Kromeskies (kro-mees-kees). — A Russian dish, prepared from croquettes wrapped in bacon and fried.
Lard. — French for Bacon; hence to stuff bacon into meat, poultry, etc. The larding jmn is the vessel used in larding.
Lardons or Lardoons. — The pieces of bacon, pork, etc., used in larding
• meat.
Liaison (le-a-zon). — Literally a binding together; hence a mixture of cream, eggs, etc., used to bind and thicken soups and sauces.