lids to pie-pans when preserving game in order to prevent evapora-
tion.
Macedoine : A mixture of vegetables with the addition of some kind of
sauce.
Macedoine of fruit : A mixture of fruits in syrup.
Macerer : To soak meat, &c., in cold liquid to extract their juices.
Madeleine : A kind of queen cake ornamented with preserve and
sugar, &c.
Maigre : Without meat.
Marinade : To steep fish or meat in certain juices or liquor.
Mask : To cover meat over with forcemeat, &c.
Matelote : A rich fish stew made with wine.
Mayonnaise : Salad dressing.
Mazarine : An ornamental entree.
Me7l^^ : Bill of fare.
Miringjtes : Light pastry made with whites of egg and sugar.
Mijoter : To cook slowly on a very little fire.
Mirlitons : Varieties of French cheese-cakes.
Miroton : Slices of meat, larger than collops, stewed in rich sauce and
dished up in a round.
Motdller : To add broth or water during cooking.
Nougat : A mixture of almond and burnt sugar and lemon-juice.
Nouilles : Strips of paste made of eggs and flour.
Paillasse : A grill made over cinders.
Panada : A mixture of bread, milk, &c., used in making forcemeats.
Paner : To egg and bread-crumb.
Papillotes : Greased paper fastened over fish and cutlets.
Parer : To trim.
Pdte : A small pie.
Paupiettes : Slices of meat rolled, sometimes called Polpetti.
Piece de resistance : The principal joint of the dinner.
Piece niontee : A dish very highly elaborated and dressed high.
Pilau : A dish of meat or poultry with rice.
Piping : Sugar decorations used in ornamenting cakes, pastry, &c.
236 COOKERY A LA MODE
Piqu^ : Larded.
Pluchc: Leaves of parsley, chervil, tarragon, lettuce, &:c., cut very
small.
Poelee : Stock used instead of water for boiling.
Potage : Soup.
Printaiiiers : Early spring vegetables.
Profiteroles : Light pastry with cream inside.
Putts : The hollows in the centre of dishes.
Puree : Meat and vegetables reduced to a pulp and then mixed with
other liquids to the consistency of thick soup.
Quenelles : Delicate forcemeat formed into balls and poached.
Ragoiit : Quenelles, mushrooms, truffles, &c. , mixed in a rich sauce.
Releve : The remove dishes.
Remoiilade : Salad dressing.
Rissoles : Pastry made of light puff paste filled with minces and fried.
Roux : A mixture of butter and flour used for thickening soups and
sauces ; there are two kinds, white and brown.
Salmi : A highly finished hash of game or wild fowl with a rich sauce.
Salpicon : A mixture of different finely-chopped meats.
Sassey : To work a sauce with a spoon.
Sauce piqiimite : A sharp sauce, vinegar or lemon predominating.
Sauter : To cook in a saucepan with sauce, constantly shaking it.
Sej-vieffe, a la : Served up in a table-napkin.
Sippets : Small pieces of bread cut into different shapes, fried and used
for garnish.
Souffie : A light pudding.
Stock : The broth of which soups are made.
Tamis, ta?}imy : A strainer or fine sieve, for straining broth, sauces,
creams, &c., through.
Jimbale : A sort of pie made in a mould.
Tornedos : Very small fillets of beef cut thicker one end than the
other.
Tourte : (Tart) fruit pie baked in a shallow dish.
Tourney : To stir a sauce.
Trifle : A sweet dish made of sponge cake, macaroons, jam, wines,
and liqueurs.
Travailley : To reduce gravy.
Trousser : To truss.
Tttrban : See Mazarine.
Page 86
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
lids to pie-pans when preserving game in order to prevent evaporation. Macedoine : A mixture of vegetables with the addition of some kind of
sauce. Macedoine of fruit : A mixture of fruits in syrup. Macerer : To soak meat, &c., in cold liquid to extract their juices. Madeleine : A kind of queen cake ornamented with preserve and
sugar, &c. Maigre : Without meat.
Marinade : To steep fish or meat in certain juices or liquor. Mask : To cover meat over with forcemeat, &c. Matelote : A rich fish stew made with wine. Mayonnaise : Salad dressing. Mazarine : An ornamental entree. Menue: Bill of fare.
Meringues: Light pastry made with whites of egg and sugar. Mijoter : To cook slowly on a very little fire. Mirlitons : Varieties of French cheese-cakes. Miroton : Slices of meat, larger than collops, stewed in rich sauce and
dished up in a round. Motdller : To add broth or water during cooking. Nougat : A mixture of almond and burnt sugar and lemon-juice. Nouilles : Strips of paste made of eggs and flour. Paillasse : A grill made over cinders.
Panada : A mixture of bread, milk, &c., used in making forcemeats. Paner : To egg and bread-crumb.
Papillotes : Greased paper fastened over fish and cutlets. Parer : To trim. Pdte : A small pie.
Paupiettes: Slices of meat rolled, sometimes called Palpetti. Piece de resistance : The principal joint of the dinner. Piece niontee : A dish very highly elaborated and dressed high. Pilau : A dish of meat or poultry with rice. Piping : Sugar decorations used in ornamenting cakes, pastry, &c.
Piqu^ : Larded.
Pluchc: Leaves of parsley, chervil, tarragon, lettuce, &:c., cut very
small. Poelee : Stock used instead of water for boiling. Potage : Soup.
Printaiiiers : Early spring vegetables. Profiteroles : Light pastry with cream inside. Puits: The hollows in the centre of dishes. Puree : Meat and vegetables reduced to a pulp and then mixed with
other liquids to the consistency of thick soup. Quenelles : Delicate forcemeat formed into balls and poached. Ragout: Quenelles, mushrooms, truffles, &c., mixed in a rich sauce. Releve : The remove dishes. Remoulade: Salad dressing.
Rissoles : Pastry made of light puff paste filled with minces and fried. Roux : A mixture of butter and flour used for thickening soups and
sauces ; there are two kinds, white and brown. Salmi : A highly finished hash of game or wild fowl with a rich sauce. Salpicon : A mixture of different finely-chopped meats. Sassey : To work a sauce with a spoon.
Sauce piquante: A sharp sauce, vinegar or lemon predominating. Sauter : To cook in a saucepan with sauce, constantly shaking it. Serviette, a la: Served up in a table-napkin. Sippets : Small pieces of bread cut into different shapes, fried and used
for garnish. Souffie : A light pudding. Stock : The broth of which soups are made. Tamis, tammy: A strainer or fine sieve, for straining broth, sauces,
creams, &c., through. Timbale: A sort of pie made in a mould. Tornedos : Very small fillets of beef cut thicker one end than the
other. Tourte : (Tart) fruit pie baked in a shallow dish. Tourner: To stir a sauce. Trifle : A sweet dish made of sponge cake, macaroons, jam, wines,
and liqueurs. Travailler: To reduce gravy. Trousser : To truss. Turban: See Mazarine.