Practical gastronomy and culinary dictionary

Peel the onion, cut it in two lengthways, leaving the stalk ends. Commence to slice each half without detaching the slices from the stalk. Keep firmly together, and cut through several times crossways ; then cut down horizontally into fine squares, until you come to the stalk. This is the quickest way to mince an onion, but it requires practice. The other way is to peel and chop in the ordinary manner. When fine enough, wash in cold water, drain on a cloth, and use as required. 7. To Chop Mushrooms, If freshly-gathered mushrooms are used, peel off the skins, trim the stalks, and wash in cold water ; then chop as required, and use immediately. Preserved mushrooms are well drained, and then chopped as required. 8, LiaisoUf in general. There are a number of processes of thickening soups and sauces, and these are called " liaisons," in a culinary sense. A liaison may be composed of flour (fegule, arrow- root, cornflour, creme-de-riz, &c.), diluted in either milk, cream, stock, or water, according to the nature of the soup or sauce for which it is required. A liaison should always be strained before it is mixed with the liquid which requires thickening, and the preparation be well stirred whilst the latter is added. of I— I H 125 > ELEMENTARY METHODS AND RULES. 359 The liaison of egg is very frequently used for white purees, blanquettes, fricassees, and white sauces. Only the yolks of egg should be used, mixed with a small quantity of cream, and well beaten. Such liaison should only be added to the preparation for which it is required when it is thoroughly cooked ; part of the soup or sauce is poured on to the liaison, stirred, and then all mixed well together. When once the liaison of egg is added, the prepara- tion must on no account be allowed to boil, but only just get thoroughly heated, so as to form the liaison, thus preventing the eggs from curdling. 9, Panade, for Forcemeat, &c» Put half a pint of water and an ounce of butter into a stewpan, add a pinch of salt, stir in gradually when boiling four ounces of sifted flour ; work vigorously with a wooden spoon or spatula over the fire for a few minutes. The panade is done when it leaves the sides and bottom of the stewpan perfectly clean. Spread it on a dish or plate, and use when cold. Another way is to soak in tepid water or milk some white bread (without crust) for an hour, put it in a cloth to squeeze out the moisture, turn into a stewpan with an ounce of butter to six ounces of bread ; heat up over a slow fire, stirring all the while, add a pinch of salt, turn on to a plate, and use when cool. 10. Houx. Roux is the French term for a preparation used as a thickening for gravies, sauces, or soups. It consists of flour fried in butter to a desired colour or blend. There are three kinds — the white, the blonde or fawn, and the brown. The white roux is made with, say, five ounces of butter and four ounces of flour. Melt the butter, sift the flour and stir into the butter. Cook slowly on the side of the stove for about ten minutes, without allowing it to take colour. Blonde roux is made in the same way, but is stirred over a slow fire until i* 360 EECHEECHE COOKERY. becomes of a fawn or blonde colour. White and blonde roux are used for veloute and Allemande sauces, the former for Bechamel and other white sauces.