For Boiled Chicken, — ^Bread or cauliflower sauce.
For Roast Chicken, — Giblet sauce.
For Boiled Turkey, — Lemon or oyster sauce.
For Roast Ooose, — Apple saace.
For Ducks. — Olive sauce.
^Or Oame. — White or rice sauce.
KITCHEN WRINKLES. 633
EXPLANATION OF FBBNCH T^BMS USED IN MODERN DOMESTIC COOKERY.
Aspic, — A saromy jelly, used as an exterior moulding for cold game,
ponltr^r, fish, etc. 'mis, oeing of a transparent nature, allows the bird
which it covers to be seen through it. This may also be used for decorating
or garnishing.
Assiette (plate). — Asnettes are the small entrees and hors d*seuvreSt the
quantity of wnich does not exceed what a plate will hold. At dessert, fruits,
cheese, chestnuts, etc., if served upon a plate, are termed assiettes. Assiette
Yolante is a dish which a servant hands round to the guests, but is not placed
npon the table. Small cheese souffles, and different dishes which ought to
be served very hot, are frequently made asaietUs volantes,
Au-bleu. — ^Fish dressed in such a manner as to have a bluish appearance.
'*AtigrcUin." — ^Dishes prepared with sauce and crumbs, and baked. *
Au Naturel, — Plain, simple cookery. »
Bain-marie, — An open saucepan or kettle of nearly boiling water, in
which a smaller vessel can be set for cooking and warming. This is verv
useful for keeping articles hot, without altering their quantity or quality. I)
you keep sauce, broth, or soup by the fireside, the soup reduces and becomes
too strong, and the sauce thickens as well as reduces ; but this is preventecl
by using the bain-marie, in which the water should be very hot, but not
boiling.
"Bciba. ** — ^A peculiar, sweet French yeast cake.
BaUerie de Cuisine, — Complete set of cooking apparatus.
Bechamel, — ^French white sauce, now frequently used in cookery.
** Bisque." — ^A white soup made of shell -fish.
Blanch. — ^To whiten poultry, vegetables, fruit, etc., by plunging them
into boiling water for a short time, and afterwards plunging tnem into cold
water, there to remain until they are cold.
Blanquette, — ^A sort of fricasse.
**Bouchees" — Very tiny patties or cakes, as name indicates — ^mouthfuls.
BouiUi. — ^Beef or other meat boiled ; but, generally speaking, boiled beef
is understood by the term.
Bouillie — ^A French dish resembling hasty-pudding.
BouiUon. — ^A thin broth or soup.
Bouquet of Herbs. — Parsley, thyipe, and green onions, tied together.
** Braise** — ^Meat cooked in a closely covered stew-pan, so that it retains
its own flavor, and those of the vegetables and flavoring put with it. It is
sometimes previously blanched.
Braisiere. — ^A sausepan having a lid with ledges, to put flre on the top^
Brider, — ^To pass a packthread through poultry, game, etc., to keep to*
gether their members. .
"J?HocA«"— A very rich, unsweetened French cake, made with yeast.
''Cann^Zon"— Staffed, rolled up meat.
634 KITCHEN WRINKLES.
Caramel (burnt sugar). — This is made with a piece of sugar, of the size
of a nut, browned in the bottom of a saucepan ; upon which a cupful of stock
is gradually poured, stirring all the time, little Dy little. It may be used
with the featnerof a quill, to colour meats, such as the upper part of frican-
deaux ; and to impart color to sauces. Caramel made with water instead of
stock may be used to color compotes and other entremets.
Page 550
Presented as published in 1890. 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
For Boiled Chicken, — ^Bread or cauliflower sauce.
For Roast Chicken, — Giblet sauce.
For Boiled Turkey, — Lemon or oyster sauce.
For Roast Goose, — Apple sauce.
For Ducks. — Olive sauce.
Or Game. — White or rice sauce.
EXPLANATION OF FRENCH TERMS USED IN MODERN DOMESTIC COOKERY.
Aspic, — A savory jelly, used as an exterior moulding for cold game, poultry, fish, etc. This, being of a transparent nature, allows the bird which it covers to be seen through it. This may also be used for decorating or garnishing.
Assiette (plate). — Assiettes are the small entrees and hors d'oeuvres, the quantity of which does not exceed what a plate will hold. At dessert, fruits, cheese, chestnuts, etc., if served upon a plate, are termed assiettes. Assiette Volante is a dish which a servant hands round to the guests, but is not placed upon the table. Small cheese souffles, and different dishes which ought to be served very hot, are frequently made assiettes volantes.
Au-bleu. — Fish dressed in such a manner as to have a bluish appearance.
"Augratin." — Dishes prepared with sauce and crumbs, and baked. *
Au Naturel, — Plain, simple cookery.
Bain-marie, — An open saucepan or kettle of nearly boiling water, in which a smaller vessel can be set for cooking and warming. This is very useful for keeping articles hot, without altering their quantity or quality. If you keep sauce, broth, or soup by the fireside, the soup reduces and becomes too strong, and the sauce thickens as well as reduces ; but this is prevented by using the bain-marie, in which the water should be very hot, but not boiling.
"Baba." — A peculiar, sweet French yeast cake.
BaUerie de Cuisine, — Complete set of cooking apparatus.
Bechamel, — French white sauce, now frequently used in cookery.
"Bisque." — A white soup made of shell-fish.
Blanch. — To whiten poultry, vegetables, fruit, etc., by plunging them into boiling water for a short time, and afterwards plunging them into cold water, there to remain until they are cold.
Blanquette, — A sort of fricassee.
"Bouchees" — Very tiny patties or cakes, as name indicates — mouthfuls.
Bouilli. — Beef or other meat boiled ; but, generally speaking, boiled beef is understood by the term.
Bouillie — A French dish resembling hasty-pudding.
Bouillon. — A thin broth or soup.
Bouquet of Herbs. — Parsley, thyipe, and green onions, tied together.
"Braise" — Meat cooked in a closely covered stew-pan, so that it retains its own flavor, and those of the vegetables and flavoring put with it. It is sometimes previously blanched.
Braisiere. — A saucepan having a lid with ledges, to put fire on the top.
Brider, — To pass a packthread through poultry, game, etc., to keep together their members. .
"Brioche"— A very rich, unsweetened French cake, made with yeast. "Cannelon"— Stuffed, rolled up meat.
Caramel (burnt sugar). — This is made with a piece of sugar, of the size of a nut, browned in the bottom of a saucepan ; upon which a cupful of stock is gradually poured, stirring all the time, little Dy little. It may be used with the featnerof a quill, to colour meats, such as the upper part of fricandeaux ; and to impart color to sauces. Caramel made with water instead of stock may be used to color compotes and other entremets.