Piccalilli (pik-ka-lil-Ii). — An East
Indian dish of pungent spices, etc.
Piice de Resistance (pace de ra-zis-
tarnce). — The principal dish of the
dinner.
Pilaff (pe-laf). — Same as pilau.
Pilau or Pillau (pil-low). — A Turkish
dish consisting of stewed rice with
meat or poultry.
Piping (pi-ping), — Ornamenting pas-
try, etc., with a piping tube.
Piquer (pee-kay). — To lard meat.
Pluck. — The heart, liver and lights of
an animal.
Poele (po-ell). — Stock used for boil-
ing fowls, etc.
Posset (pos-set). — To curdle; a bever-
age compound of curded milk, etc.
Potage (po-taj). — Soup.
Pot'au'Feu (pote-o-few). — Literally the
pot on the fire; hence the stock pot
for soup; also now applied to the
broth made in the pot.
P rintanier (prin-ta-ne-ay). — Clear
soup, with spring vegetables of
various kinds.
Puree (pu-ree). — Vegetables, meat, etc.,
reduced to a pulp and mixed with
liquid to make a thick soup.
Quenelle (kee-nel). — Delicate forcemeat
formed into balls and poached.
Ragout (ra-goo). — A rich stew of meats,
etc.
Raisine (ray-ze-nay). — A French jam
compounded of fruits, etc.
Ramequins (ram-kin). — An entremet,
made from cheese, puff paste, etc.
Ravigote (ray-ve-go). — A rich white
sauce.
RechauffS (ray-shuw-fee). — Literally
reheated; hence meat, etc., rewarmed.
Relievis (ral-ve). — Dishes, like roasts,
which form the substantial part of
the meal.
Removes. — Same as relieves.
Remoulade (rem-oo-lad). — A sharp
sauce used for salad dressing.
Rissoles (re-soU). — Puff paste filled
with minces and fried.
Roux (roo). — Fried or burnt flour used
, for thickening soups, etc.
Salmis (sal-me). — Hashes of game.
Sawte (so-tay). — To fry in a frying pan.
Sauter, is to fry thus in a sauce.
Savories (sa-vo-rees). — Small dishes of
cheese, etc., served at the close of
dinner.
Semole (see-mool). — A coarse, sand like,
wheat meal.
Serviette (serv-yet). — A napkin. A la
serviette, is served up in a napkin.
Sherbet (sher-bet). — An agreeable fla-
vored beverage.
Sippets (sip-pets). — Small pieces of
bread, fried and used for garnishing.
Skewer. — A pointed piece of wood used
to hold meat in place while cooking.
Sorbet (sor-bay). — A partly frozen, well
flavored beverage. Saubetiere, a box
used for making sorbets.
Soufl& (soo-flay). — A light pudding.
Stock. — The broth of which soups are
made.
Tamis or Tammy (Tam-my). — A fine
sieve for straining sauces, broth, etc
Timbale (tim-bal). — A sort of meat pie.
Truffle (truf-fle).— A kind of mush-
room.
Truss. — To skewer; to prepare fowls
for cooking.
Turbans (tur-ban). — Ornamental small
dishes made of fillets of fish, game,
etc.
Veloute (ve-loo-tay). — A rich white
sauce.
Vol-au'Vcnt (vol-o-van). — A crust of
puff paste filled with a ragout, fruit,
etc.
Zest. — The thin yellow rind of orange
used for flavoring.
INDEX
BEVERAGES AND SYRUPS-
,554 to 572
Chicory , 562
Choca 563
Chocolate. 562,563
Cocoa ....... 563. 564
Coffee . 556 to 562
Mate, or Paraguay tea .564
Tea, to make 554
Miscellaneous Beverages. 564 to 570
About summer drmks 567
Apple water 564
Blackberry nectar 565
Cherry acid . . 565
Cider 569
Cocoanut beverage 565
Cream soda .... 565
Currant shrub 565
Currant water 565
Ginger beverage 566
Ginger pop .569
Gooseberry shrub 566
Grape juice and almonds 565
Grape water 565
Jelly beverages 565
Koumiss . .565
Lemonade, 6 recipes 566, 567
Lemon beer , 569
Mead » 567
Milk beer , 569
Page 472
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
Piccalilli (pik-ka-lil-Ii). — An East Indian dish of pungent spices, etc.
Piece de Resistance (peace de ra-zistance). — The principal dish of the dinner.
Pilaff (pe-laf). — Same as pilau.
Pilau or Pillau (pil-low). — A Turkish dish consisting of stewed rice with meat or poultry.
Piping (pi-ping), — Ornamenting pastry, etc., with a piping tube.
Piquer (pee-kay). — To lard meat.
Pluck. — The heart, liver and lights of an animal.
Poele (po-ell). — Stock used for boiling fowls, etc.
Posset (pos-set). — To curdle; a beverage compound of curded milk, etc.
Potage (po-taj). — Soup.
Pot'au'Feu (pote-o-few). — Literally the pot on the fire; hence the stock pot for soup; also now applied to the broth made in the pot.
P rintanier (prin-ta-ne-ay). — Clear soup, with spring vegetables of various kinds.
Puree (pu-ree). — Vegetables, meat, etc., reduced to a pulp and mixed with liquid to make a thick soup.
Quenelle (kee-nel). — Delicate forcemeat formed into balls and poached.
Ragout (ra-goo). — A rich stew of meats, etc.
Raisine (ray-ze-nay). — A French jam compounded of fruits, etc.
Ramequins (ram-kin). — An entremet, made from cheese, puff paste, etc.
Ravigote (ray-ve-go). — A rich white sauce.
RechauffS (ray-shuw-fee). — Literally reheated; hence meat, etc., rewarmed.
Relievis (ral-ve). — Dishes, like roasts,
which form the substantial part of
the meal. Removes. — Same as relieves. Remoulade (rem-oo-lad). — A sharp
sauce used for salad dressing. Rissoles (re-soU). — Puff paste filled
with minces and fried. Roux (roo). — Fried or burnt flour used , for thickening soups, etc. Salmis (sal-me). — Hashes of game. Sawte (so-tay). — To fry in a frying pan.
Sauter, is to fry thus in a sauce. Savories (sa-vo-rees). — Small dishes of
cheese, etc., served at the close of
dinner. Semole (see-mool). — A coarse, sand like,
wheat meal. Serviette (serv-yet). — A napkin. A la
serviette, is served up in a napkin. Sherbet (sher-bet). — An agreeable flavored beverage. Sippets (sip-pets). — Small pieces of
bread, fried and used for garnishing. Skewer. — A pointed piece of wood used
to hold meat in place while cooking. Sorbet (sor-bay). — A partly frozen, well
flavored beverage. Saubetiere, a box
used for making sorbets. Soufl& (soo-flay). — A light pudding. Stock. — The broth of which soups are
made. Tamis or Tammy (Tam-my). — A fine
sieve for straining sauces, broth, etc Timbale (tim-bal). — A sort of meat pie. Truffle (truf-fle).— A kind of mushroom. Truss. — To skewer; to prepare fowls
for cooking. Turbans (tur-ban). — Ornamental small
dishes made of fillets of fish, game,
etc. Veloute (ve-loo-tay). — A rich white
sauce. Vol-au'Vcnt (vol-o-van). — A crust of
puff paste filled with a ragout, fruit,
etc. Zest. — The thin yellow rind of orange
used for flavoring.
BEVERAGES AND SYRUPS-
,554 to 572
Chicory , 562
Choca 563
Chocolate. 562,563
Cocoa ....... 563. 564
Coffee . 556 to 562
Mate, or Paraguay tea .564
Tea, to make 554
Miscellaneous Beverages. 564 to 570
About summer drmks 567
Apple water 564
Blackberry nectar 565
Cherry acid . . 565
Cider 569
Cocoanut beverage 565
Cream soda .... 565
Currant shrub 565
Currant water 565
Ginger beverage 566
Ginger pop .569
Gooseberry shrub 566
Grape juice and almonds 565
Grape water 565
Jelly beverages 565
Koumiss . .565
Lemonade, 6 recipes 566, 567
Lemon beer , 569
Mead » 567
Milk beer , 569