forcemeat and arranged in a plain mould.
Chapehire : Bread-crumbing.
Chasse : Liqueurs handed with cafe noir.
Cheviiser : To line a mould.
Civet : A dark thick stew.
Compote : Stewed fruits served with syrup.
Confitures : Preserves, sweets, jams, &c.
Consomme : Strong clear gravy or broth.
Contise: Small scallops of truffles, tongue, &c., inlaid as ornaments
by incision in fillets of any kind.
Conlis : A rich brown gravy.
Couronne, en : To dish up entrees in the form of a crown.
Croqtiantes : A bright mixture of fniit and boiled sugar.
Croquettes : Minces of meat, fish, or fowl made into various shapes,
rolled in egg and bread-crumbs and fried crisp.
Croustades : Fried shapes of bread upon which various entrees are
served.
Crodtons : Fried sippets of bread used for garnish.
Cjiisson : The liquor in w'hich meats have been boiled.
Dariole : A sweet tart baked in a mould.
Daube^ en : Meat, fowl, or game stewed in sauce.
Daubiere : An oval stewpan.
2 34 COOKERY A LA MODE
Desosser : To bone poultry, game, fish, &c.
Dorure : Yolks of eggs well beaten for decoration.
Echauder : To dip in very hot water.
Emincer : To mince.
Emonder : To skin almonds.
Entree : Dishes handed round after the fish, comprising cutlets.
salmis, chartreuses, and all made dishes, Szc.
Entremets : Second-course dishes, comprising dressed vegetables,
savouries, and sweets of all kinds.
Escalopes : Collops, small thin round pieces of meat, poultry, or fish.
Espagnole : Brown sauce, very rich.
Etajnine : A tammy.
Etonffer : To stew in a closed saucepan.
Fagot : A small bunch of parsley and thyme tied up with a bay-leaf.
Faire reroenir : To semi-fry.
Fanchonettes : Varieties of small pastry meringued over.
Farce : Forcemeat stuffing.
Farcie : Stuffed.
Feiiilletage : Rough paste.
Financilre : A highly flavoured dish.
Flair : A French custard,
Flamber : To singe fowls or game.
Flans : Varieties of French cheese-cakes.
Florenthies : Light pastry iced over.
Foncer : To put slices of ham or bacon at the bottom of the saucepan.
Fondue : A cheese dish of the souffle order.
Fricandeau : A dish of lamb or veal cookery, &c. , without bone, larded
and glazed with a concentration of its own liquor.
Fricassee : Chickens, &c., cut in pieces and cooked in rich white sauce
with mushrooms and other accessories.
Friture : Butter for frying.
Fritter : Anything made in batter and fried.
Galette : A broad thin cake, a kind of muffin.
Gdtean : A cake.
Gauffres : Light spongy biscuits.
Glace' : Anything iced.
Glaze : Stock boiled down to jelly.
Godiveati : A variety of forcemeats.
Gras : Made with meat.
Gratiii : A forcemeat made with meat and thin panee
Gratiner : To grill.
Haricot : A stew made with mixed vegetables and meat.
Hdtelet : A small silver skewer, sometimes spelt attelet.
Hors-d'ceuvres : These are appetisers, or whets to the appetite, and
TERMS USED IN COOKING 235
eaten before soup, and consist of sardines, oysters, and anchovies,
caviare, foreign dried sausages, &c.
Jardiniere : Vegetables stewed in their own sauce.
Lardoon : The stri ps of bacon used for larding.
Lard: To pierce the meat with bacon.
Liaison : A mixture of cream and egg, used to thicken with.
Lit : Thin slices in layers with seasoning between.
Luting : A paste made of flour and water and used to fasten on the
Page 85
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
forcemeat and arranged in a plain mould. Chapeluire: Bread-crumbing. Chasse : Liqueurs handed with cafe noir. Cheviiser : To line a mould. Civet : A dark thick stew. Compote : Stewed fruits served with syrup. Confitures : Preserves, sweets, jams, &c. Consomme : Strong clear gravy or broth. Contise: Small scallops of truffles, tongue, &c., inlaid as ornaments
by incision in fillets of any kind. Conlis : A rich brown gravy.
Couronne, en : To dish up entrees in the form of a crown. Croquantes: A bright mixture of fruit and boiled sugar. Croquettes : Minces of meat, fish, or fowl made into various shapes,
rolled in egg and bread-crumbs and fried crisp. Croustades : Fried shapes of bread upon which various entrees are
served. Crodtons : Fried sippets of bread used for garnish. Cuisson: The liquor in which meats have been boiled. Dariole : A sweet tart baked in a mould. Daube^ en : Meat, fowl, or game stewed in sauce. Daubiere : An oval stewpan.
Desosser : To bone poultry, game, fish, &c.
Dorure : Yolks of eggs well beaten for decoration.
Echauder : To dip in very hot water.
Emincer : To mince.
Emonder : To skin almonds.
Entree : Dishes handed round after the fish, comprising cutlets.
salmis, chartreuses, and all made dishes, Szc. Entremets : Second-course dishes, comprising dressed vegetables,
savouries, and sweets of all kinds. Escalopes : Collops, small thin round pieces of meat, poultry, or fish. Espagnole : Brown sauce, very rich. Etamine: A tammy. Etonffer : To stew in a closed saucepan.
Fagot : A small bunch of parsley and thyme tied up with a bay-leaf. Faire reroenir : To semi-fry.
Fanchonettes : Varieties of small pastry meringued over. Farce : Forcemeat stuffing. Farcie : Stuffed. Feiiilletage : Rough paste. Financilre : A highly flavoured dish. Flair: A French custard. Flamber : To singe fowls or game. Flans : Varieties of French cheese-cakes. Florentines: Light pastry iced over.
Foncer : To put slices of ham or bacon at the bottom of the saucepan. Fondue : A cheese dish of the souffle order. Fricandeau : A dish of lamb or veal cookery, &c. , without bone, larded
and glazed with a concentration of its own liquor. Fricassee : Chickens, &c., cut in pieces and cooked in rich white sauce with mushrooms and other accessories.
Friture : Butter for frying.
Fritter : Anything made in batter and fried.
Galette : A broad thin cake, a kind of muffin.
Gateau: A cake.
Gaufres: Light spongy biscuits.
Glacé: Anything iced.
Glaze : Stock boiled down to jelly.
Godiveau: A variety of forcemeats.
Gras : Made with meat.
Gratin: A forcemeat made with meat and thin panée.
Gratiner : To grill.
Haricot : A stew made with mixed vegetables and meat.
Hâtelet: A small silver skewer, sometimes spelt attelet.
Hors-d'œuvres: These are appetisers, or whets to the appetite, and
TERMS USED IN COOKING 235
eaten before soup, and consist of sardines, oysters, and anchovies,
caviare, foreign dried sausages, &c. Jardiniere : Vegetables stewed in their own sauce. Lardoon : The stri ps of bacon used for larding. Lard: To pierce the meat with bacon.
Liaison : A mixture of cream and egg, used to thicken with. Lit : Thin slices in layers with seasoning between. Luting : A paste made of flour and water and used to fasten on the