I always have all my silver boiled in the copper
three times a year with a small handful of hartshorn
powder✪ To Clean Plate in it. It is quite a necessity for entree dishes
and covers, for they will get grease worked into
them if the servants are at all parsimonious in their
washing.
I always use Spink's plate powder and his buff
for polishing. I prefer the buff to the brush except
when the silver is much chased, when the brush is a
necessity. When putting away silver which is only
occasionally used, pieces of camphor gum should be
placed among it to prevent its tarnishing.
TERMS USED IN COOKING AND IN
THE KITCHEN
Abaisse : Rolling in paste.
Allemande : Reduced white sauce thickened with cream and yolks of
egg and seasoned with lemon-juice.
Angelica : A preserve used for decorating.
Aspic : A savour}' jelly,
Assiette; Small entrees and hors-d'neuvres, not more than a plate will
hold.
Assiettes volantes : Dishes handed and not put on the table.
Attelets : Small silver skewers used in garnishing.
Au bleu : Fish dressed in such a manner as to have a bluish appear-
ance.
Au gras : Dressed with meat gravy.
Aiijiis : In a natural juice or gravy.
Au natnrel : Plain simple cooking.
Baba : A kind of light sweet cake.
Bain-marie : A metal pan which has a loose bottom to hold water,
into which small saucepans can be put for keeping warm.
Barde: A thin slice of fat bacon placed over steaks, fowls, &c.,
instead of larding.
Batterie de cuisine : A complete set of necessary apparatus for all
culinary purposes.
Bavaroise : A kind of cream and custard.
Bechamel : A rich white sauce made with cream.
Beignet : A pancake or fritter.
Bisque : A soup made with shell fish.
Blanc : White broth.
Blanch: To parboil, to scald vegetables, &c. , in order to remove
skins, &c., and to whiten poultry.
Blanquette : A kind of fricassee made with white sauce and thickened
with yolk of egg.
Bligner : To fritter anything in buttered egg and fry.
Bone : To remove all bones from poultry and meat.
Boudin : A rich mixture of different meats minced.
Bouilli : Beef much boiled.
Bouillon : A thin soup or broth.
TERMS USED IN COOKLXG 233
Bojtqztet : Simply parsley, thyme, and a bay-leaf tied together.
Boiiijiiei garni : The same with the addition of cloves.
Boiirguignote : A ragout of truffles.
Braise : Meat cooked with bacon in a closely covered stewpan, to
prevent evaporation.
Braisi^re : A saucepan with ledges to the lid, so as to put fire on the
top.
Brider: To truss fowls with a needle and thread.
Brioche : A kind of light spongy cake.
Brochettes : Small skewers.
Buisson : A cluster or bush of anything piled on a dish.
CalUpash : The glutinous flesh of the turtle found on the upper
shell.
Callipee : The same found on the under shell.
Camielons : Small rolls of anything filled with meat, fruit, or minces.
Capilotade : A hash of poultry.
Cara77iel : Burnt sugar.
Casserole : A crust of rice, which, having been moulded to the re-
quired shape, is filled with mince, fricassee, &c.
Charlotte : Thin slices of bread steeped in clarified butter and placed
in a plain mould with fruit or cream.
Chartreuse : An ornamental entree composed chiefly of quenelle
Page 84 · 1 recipe record on this page
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
I always have all my silver boiled in the copper three times a year with a small handful of hartshorn powder in it. It is quite a necessity for entree dishes and covers, for they will get grease worked into them if the servants are at all parsimonious in their washing.
I always use Spink's plate powder and his buff for polishing. I prefer the buff to the brush except when the silver is much chased, when the brush is a necessity. When putting away silver which is only occasionally used, pieces of camphor gum should be placed among it to prevent its tarnishing.
TERMS USED IN COOKING AND IN THE KITCHEN
Abaisse : Rolling in paste.
Allemande : Reduced white sauce thickened with cream and yolks of
egg and seasoned with lemon-juice. Angelica : A preserve used for decorating. Aspic : A savoury jelly, Assiette; Small entrees and hors-d'neuvres, not more than a plate will
hold. Assiettes volantes : Dishes handed and not put on the table. Attelets : Small silver skewers used in garnishing. Au bleu : Fish dressed in such a manner as to have a bluish appearance. Au gras : Dressed with meat gravy. Aiijiis : In a natural juice or gravy. Au natnrel : Plain simple cooking. Baba : A kind of light sweet cake. Bain-marie : A metal pan which has a loose bottom to hold water,
into which small saucepans can be put for keeping warm. Barde: A thin slice of fat bacon placed over steaks, fowls, &c.,
instead of larding. Batterie de cuisine : A complete set of necessary apparatus for all
culinary purposes. Bavaroise : A kind of cream and custard. Bechamel : A rich white sauce made with cream. Beignet : A pancake or fritter. Bisque : A soup made with shell fish. Blanc : White broth. Blanch: To parboil, to scald vegetables, &c. , in order to remove
skins, &c., and to whiten poultry. Blanquette : A kind of fricassee made with white sauce and thickened
with yolk of egg. Bligner : To fritter anything in buttered egg and fry. Bone : To remove all bones from poultry and meat. Boudin : A rich mixture of different meats minced. Bouilli : Beef much boiled. Bouillon : A thin soup or broth.
TERMS USED IN COOKING 233
Bouquet : Simply parsley, thyme, and a bay-leaf tied together. Bouquet garni : The same with the addition of cloves. Bourguignote : A ragout of truffles. Braise : Meat cooked with bacon in a closely covered stewpan, to
prevent evaporation. Braisière : A saucepan with ledges to the lid, so as to put fire on the
top. Brider: To truss fowls with a needle and thread. Brioche : A kind of light spongy cake. Brochettes : Small skewers.
Buisson : A cluster or bush of anything piled on a dish. Calipash : The glutinous flesh of the turtle found on the upper
shell. Callipee : The same found on the under shell.
Camelons : Small rolls of anything filled with meat, fruit, or minces. Capilotade : A hash of poultry. Caramel : Burnt sugar.
Casserole : A crust of rice, which, having been moulded to the required shape, is filled with mince, fricassee, &c. Charlotte : Thin slices of bread steeped in clarified butter and placed
in a plain mould with fruit or cream. Chartreuse : An ornamental entree composed chiefly of quenelle
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