rF
M
Zm^K
Bn
^
3"
PRACTICAL GASTRONOMY
Cornet of Nougat, with Fruit,
Toc^. /S
PRACTICAL GASTRONOMY
ANti CULINARY DICTION ABY
■WITH WHICH IS rNCORPORATED
'RECHERCHE COOKERY"
CONTAINIKa
UP-TO-DATE DESCRIPTIONS OF the FOLLOWING BRANCHES— HORS-D'CEUVRES
SOUPS DRESSED FISH, ENTREES, REMOVES, SAUCES. ROASTS, SECOND
COURSE DISHES, VEGETABLES, SALADS, SWEETS, AND SAVOURIES
Sftctcbes anl) Quotations of Culinary Xitcrature
A COMPLETE MENU COMPILER AND REGISTER OF MOST
KNOWN DISHES IN ENGLISH AND FRENCH
WITH PRACTICAL OBSERVATIONS ON THE SAME
THIRD EDITION, REVISED AND ENLARGED
CHAKLES- HERMAN SENN
ISS1T,CTIKG AND CONSULTING CAUPDE CUISlNE. NAIIONAL TRAINDCG SCHOOL OF COOKERY
DISTINGUlSaED, ,W^TH THE GRAND DECORATION OF " LE CORDON ROUGE"
GOLD liEDALLiST a.i:D VEMBEH Oj? y^S ACiDZJMFIlE CUTSINE, PARIS
SPOTTISWOODE & CO., NEW-STREET SQUARE, LONDON
/3
'vu^
. ' *• • •
c <- • • • •
« • « « • • •
PEEFACE
Having devoted a large portion of my life to the study
and practice of the various branches of the art of
Cookery — which period includes several years of practical
experience in some of the first culinary establishments,
both in England and on the Continent — I am led by
the experience thus gained, to the conclusion that many
things, both new and useful, remain to be added to the
numerous manuals of the Culinary Art already in
existence.
I therefore venture to offer the following pages to
the public, in the hope that they may prove interesting
and valuable to all, especially to those who are engaged
in the business of catering.
Of the numerous books on Cookery which have been
recently given to the public — many excellent in their
way — the majority lack one very essential point, viz. :
an explanation of the langue cle cuisine, including the
numerous French phrases and technical terms now in
constant use, but which are seldom properly understood.
It is chiefly to enable those engaged in the practice
or superintendence of high-class Cookery to compose a
menu, and to give each dish its correct name — whether
in Enghsh or French — that this book has been written.
I have always held the opinion, that in cases where
B
4 PRACTICAL GASTEONOMY
it is thought necessary to give French names to the
dishes, this should be done as concisely as possible, by
the use of that peculiar French which is tlie language
of cookery. I have therefore given the names of the
various _pZft^s in the "Menu Compiler and Register oi
Dishes," to which I have appended comprehensive
descriptions.
The headings to each list of the various kinds oi
comestibles have been given in French and English.
This has been done in order to assist the inexperienced
to compile a bill of fare correctly, and to enable them tc
supersede the French names (often ridiculously spelt),
by intelhgible English ones.
The Vocabulary of Terms used in Cookery contains
nearly a thousand words and phrases used in the art.
These are translated and explained ; and details of the
origin and history of the more interesting are also given
Page 0
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
rF
M
Zm^K
Bn
^
3"
PRACTICAL GASTRONOMY
Cornet of Nougat, with Fruit,
Toc^. /S
PRACTICAL GASTRONOMY
ANti CULINARY DICTION ABY
■WITH WHICH IS rNCORPORATED
'RECHERCHE COOKERY"
CONTAINIKa
UP-TO-DATE DESCRIPTIONS OF the FOLLOWING BRANCHES— HORS-D'CEUVRES
SOUPS DRESSED FISH, ENTREES, REMOVES, SAUCES. ROASTS, SECOND
COURSE DISHES, VEGETABLES, SALADS, SWEETS, AND SAVOURIES
Sftctcbes anl) Quotations of Culinary Xitcrature
A COMPLETE MENU COMPILER AND REGISTER OF MOST
KNOWN DISHES IN ENGLISH AND FRENCH
WITH PRACTICAL OBSERVATIONS ON THE SAME
THIRD EDITION, REVISED AND ENLARGED
CHAKLES- HERMAN SENN
ISS1T,CTIKG AND CONSULTING CAUPDE CUISlNE. NAIIONAL TRAINDCG SCHOOL OF COOKERY
DISTINGUlSaED, ,W^TH THE GRAND DECORATION OF " LE CORDON ROUGE"
GOLD liEDALLiST a.i:D VEMBEH Oj? y^S ACiDZJMFIlE CUTSINE, PARIS
SPOTTISWOODE & CO., NEW-STREET SQUARE, LONDON
/3
'vu^
. ' *• • •
c <- • • • •
« • « « • • •
PEEFACE
Having devoted a large portion of my life to the study
and practice of the various branches of the art of
Cookery — which period includes several years of practical
experience in some of the first culinary establishments,
both in England and on the Continent — I am led by
the experience thus gained, to the conclusion that many
things, both new and useful, remain to be added to the
numerous manuals of the Culinary Art already in
existence.
I therefore venture to offer the following pages to
the public, in the hope that they may prove interesting
and valuable to all, especially to those who are engaged
in the business of catering.
Of the numerous books on Cookery which have been
recently given to the public — many excellent in their
way — the majority lack one very essential point, viz. :
an explanation of the langue cle cuisine, including the
numerous French phrases and technical terms now in
constant use, but which are seldom properly understood.
It is chiefly to enable those engaged in the practice
or superintendence of high-class Cookery to compose a
menu, and to give each dish its correct name — whether
in Enghsh or French — that this book has been written.
I have always held the opinion, that in cases where
B
4 PRACTICAL GASTEONOMY
it is thought necessary to give French names to the
dishes, this should be done as concisely as possible, by
the use of that peculiar French which is tlie language
of cookery. I have therefore given the names of the
various _pZft^s in the "Menu Compiler and Register oi
Dishes," to which I have appended comprehensive
descriptions.
The headings to each list of the various kinds oi
comestibles have been given in French and English.
This has been done in order to assist the inexperienced
to compile a bill of fare correctly, and to enable them tc
supersede the French names (often ridiculously spelt),
by intelhgible English ones.
The Vocabulary of Terms used in Cookery contains
nearly a thousand words and phrases used in the art.
These are translated and explained ; and details of the
origin and history of the more interesting are also given