These fair Hebes sang songs, played on the flute, and sold fruit
and cakes. One of the most popular of their number developed a
genius for the culinary art, and descended to the kitchen to
cultivate it. Her badge was a ribbon of dark blue tint, which
circumstance caused her to be known as " Cordon bleu." Be it
as it may, the controversiahsts on this knotty subject are agreed
on the most essential point, viz., that the " Cordon bleu " is
the culinary distinction bestowed on very skilful women cooks.
PAET IX.
CULINARY DICTIONARY
EXPLANATION OF
FRENGH AND ENGLISH W0RDS
AND
TERMS USED IN COOKERY
Gateau meeingue a l'Histoiee.
Pate de Foie-Geas a la Kegence.
PAET IX.
YOCABULAEY OF TERMS USED IN COOKERY.
A.
Aal, ^. Anguille,/. Eel, e.
Abaisse,/. a paste thinly rolled out, used for lining tarts and
souffies.
Abatis,/. The head, neck, liver, comb, kernels, and wings of a
bird. Giblets.
Abavo. Name of an Indian pumpkin, from which a delicious
soup is prepared.
Abendmahl, g. Souper, /. Supper, e.
Able,/. A fish of the salmon kind, but somewhat smaller, found
on the Swedish coast.
Ablette,/. a very small sweet- water fish, of pink colour.
Abricot,/. Apricot, e.
Abricote,/. Candied apricot, (?. Masked with apricot marmalade.
Absinthe,/. Name of an aromatic plant. Also that of a
liqueur prepared from this plant, consumed as an appetite-
giving beverage in France and Switzerland ; sometimes used
for flavouring purposes.
AccoLA, it. Name of a marinated fish, similar to tunny-fish.
AcETO- DOLCE, U. (sour and sweet). A kind of Italian pickles,
prepared with different kinds of fruit, preserved in vinegar
and honey, served with meats.
AcHAJA. Name of a Greek wine.
Admiral. Name of a hot drink, consisting of claret sweetened
with sugar, flavoured with vanilla and cinnamon, and
thickened with egg-j^olks.
Adragan (gomme), / Gum tragacanth, e. Principal ingre-
dient used for gum paste.
Adschempilavi. Name of a Turkish dish — pickled meat stewed
with rice.
Africaine (a l'). African style.
Africains,/ Name of a kind of French dessert biscuits.
Agneau,/. Lamb, e.
Agro-dolce Sauce. A sweet, sharp sauce, made with vinegar,
sugar, pine kernels, almonds, chocolate, and small currants
served hot.
Aide de cuisine,/. Undercook, e.
AiGRE,/ Aigrette. Sour, piquant. (HornSsh.)
AiGREFiN,/. Small haddock.
AiGRELE r, AiGRE, AiGRB T. Sourish, somewhat sour, sharp, sour.
874 PRACTICAL GASTRONOMY
AiGUiLLETTES, /. Small Strips of cooked meat.
Aiguille- A- Bei oer, /. Larding needle.
Ail (une gousse d'ail),/. Garlic ; a clove of garlic, e.
Ails,/. The wing of a bird. Fluegel,^.
Ailerons,/. Small wings of birds, pinions ; fins of some fish.
Sometimes used for garnishing dishes, or served as ragout.
AlRELLE ROUGE, / Red bilberry ; dark-red berries used for
compote, jellies, and marmalade.
Ajoutees,/ To add or mix ; also applied to small garnish or
Page 410
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
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These fair Hebes sang songs, played on the flute, and sold fruit
and cakes. One of the most popular of their number developed a
genius for the culinary art, and descended to the kitchen to
cultivate it. Her badge was a ribbon of dark blue tint, which
circumstance caused her to be known as " Cordon bleu." Be it
as it may, the controversiahsts on this knotty subject are agreed
on the most essential point, viz., that the " Cordon bleu " is
the culinary distinction bestowed on very skilful women cooks.
PAET IX.
CULINARY DICTIONARY
EXPLANATION OF
FRENGH AND ENGLISH W0RDS
AND
TERMS USED IN COOKERY
Gateau meeingue a l'Histoiee.
Pate de Foie-Geas a la Kegence.
PAET IX.
YOCABULAEY OF TERMS USED IN COOKERY.
A.
Aal, ^. Anguille,/. Eel, e.
Abaisse,/. a paste thinly rolled out, used for lining tarts and
souffies.
Abatis,/. The head, neck, liver, comb, kernels, and wings of a
bird. Giblets.
Abavo. Name of an Indian pumpkin, from which a delicious
soup is prepared.
Abendmahl, g. Souper, /. Supper, e.
Able,/. A fish of the salmon kind, but somewhat smaller, found
on the Swedish coast.
Ablette,/. a very small sweet- water fish, of pink colour.
Abricot,/. Apricot, e.
Abricote,/. Candied apricot, (?. Masked with apricot marmalade.
Absinthe,/. Name of an aromatic plant. Also that of a
liqueur prepared from this plant, consumed as an appetite-
giving beverage in France and Switzerland ; sometimes used
for flavouring purposes.
AccoLA, it. Name of a marinated fish, similar to tunny-fish.
AcETO- DOLCE, U. (sour and sweet). A kind of Italian pickles,
prepared with different kinds of fruit, preserved in vinegar
and honey, served with meats.
AcHAJA. Name of a Greek wine.
Admiral. Name of a hot drink, consisting of claret sweetened
with sugar, flavoured with vanilla and cinnamon, and
thickened with egg-j^olks.
Adragan (gomme), / Gum tragacanth, e. Principal ingre-
dient used for gum paste.
Adschempilavi. Name of a Turkish dish — pickled meat stewed
with rice.
Africaine (a l'). African style.
Africains,/ Name of a kind of French dessert biscuits.
Agneau,/. Lamb, e.
Agro-dolce Sauce. A sweet, sharp sauce, made with vinegar,
sugar, pine kernels, almonds, chocolate, and small currants
served hot.
Aide de cuisine,/. Undercook, e.
AiGRE,/ Aigrette. Sour, piquant. (HornSsh.)
AiGREFiN,/. Small haddock.
AiGRELE r, AiGRE, AiGRB T. Sourish, somewhat sour, sharp, sour.
874 PRACTICAL GASTRONOMY
AiGUiLLETTES, /. Small Strips of cooked meat.
Aiguille- A- Bei oer, /. Larding needle.
Ail (une gousse d'ail),/. Garlic ; a clove of garlic, e.
Ails,/. The wing of a bird. Fluegel,^.
Ailerons,/. Small wings of birds, pinions ; fins of some fish.
Sometimes used for garnishing dishes, or served as ragout.
AlRELLE ROUGE, / Red bilberry ; dark-red berries used for
compote, jellies, and marmalade.
Ajoutees,/ To add or mix ; also applied to small garnish or