and to impart certain aromatic flavours.
Beinjaul. West Indian egg-plant, known in Bengal as Bangou,
which name is supposed to come from the Portuguese
" Bringella."
Beioche,/. a light French yeast cake, similar to Bath buns.
Beochet,/. Pike, ^. A fish to be found in almost all waters;
much liked on account of its dehcate flavour,
Beoth, e. Bouillon, /. An unclarified gravy soup, with or
without garnish.
Beown meat, to, e. Is to place it in a frying-pan with a small
quantity of fat, not turning it till brown.
Beowned buttee, e. Beurre noir (au),/.
Beunoise, /. Several soups are named h. la Brunoise. Brunois
is a county in France, Seine-et-Oise department, celebrated
for the growth of fine spring vegetables.
BuiSSON, /. A cluster or a bush of shrimps, crayfish, or lobster
Also a method of twisting up pastry to a point.
Buent-sugae coloueing, e. Caramel, /.
Buest eice, e. Is to put it to boil in cold water ; when boiling
the grains of starch burst.
Bustaed. a large game-bird.
Buttee, e. Beurre,/. To butter moulds — ^ beurrer les moules.
Saut6 au beurre — done in butter (tossed). Butter was first
used as a food by the Hebrews — the early Greeks anl
Romans used it as a medicine or ointment.
O.
Cabbage, e. Choux, /. A well-known vegetable, plants of
several species forming a head in growing.
Cabillaud,/ Codfish, c. A sea fish, in season from September
till end of April ; obtainable all the year.
Cabillaud faeci,/. Stuffed codfish, e.
Cafe, /. Coffee, e. (the berry of a tree). A coffee-house or
restaurant. A beverage prepared from the coffee berries
after they have been roasted and ground.
Cafeine, e. A bitter substance obtained from coffee.
Cafe vierge,/. An infusion of whole coffee-beans.
Caille, /. Quail, e. A bird of the grouse kind. Cailles
farcies— stuffed quails. Cailles roties,/. — roast quails.
Cake, e. Gateau,/.
Calf's Beaixs, e. Cervelles de veau,/.
Calf's Eaes, e. Oreilles de veau,/
Calf's Feet, e. Pieds de veau, /
VOCABULABY OF TERMS USED IN COOKERY 881
Calf's Head, e. Tete de veau, /.
Calf's Kidney, e. Rognons de veau,/.
Calf's Liver, e. Foie de veaa,/.
Calf's Sweetbkeads, e. Ris de veau,/.
Calf's Tongue, e. Langue de veau,/.
Callipash. a portion of glutinous meat to be found in the
upper shell of the turtle.
Callipee. The glutinous meat found in the under part of a
turtle's under shell.
Cameeain. Name of a rich soup invented by an actor of the
eighteenth century of that name, the jDrice of i he soup being
£6. The gastronomic work, " Almanach des Gourmands," by
Grimod de la Regniere, was dedicated to Camerain.
Canape. Much used for hors-d'oeuvres and savoury dishes. The
word means sofa ; it consists as a rule of slices of bread cut
into various sizes, used plain, or fried in oil or butter, or else
grilled.
Canard roti, /. Roast duck. e.
Canard sauvage,/. Wild duck, e.
Caneton roti,/. Roast duckling, e.
Caneton de Rouen, /. Rouen duckling. Rouen is celebrated
for the superiority of its ducklings ; they do not bleed them
as here, but thrust a skewer through their brain, thus keeping
Page 415
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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and to impart certain aromatic flavours.
Beinjaul. West Indian egg-plant, known in Bengal as Bangou,
which name is supposed to come from the Portuguese
" Bringella."
Beioche,/. a light French yeast cake, similar to Bath buns.
Beochet,/. Pike, ^. A fish to be found in almost all waters;
much liked on account of its dehcate flavour,
Beoth, e. Bouillon, /. An unclarified gravy soup, with or
without garnish.
Beown meat, to, e. Is to place it in a frying-pan with a small
quantity of fat, not turning it till brown.
Beowned buttee, e. Beurre noir (au),/.
Beunoise, /. Several soups are named h. la Brunoise. Brunois
is a county in France, Seine-et-Oise department, celebrated
for the growth of fine spring vegetables.
BuiSSON, /. A cluster or a bush of shrimps, crayfish, or lobster
Also a method of twisting up pastry to a point.
Buent-sugae coloueing, e. Caramel, /.
Buest eice, e. Is to put it to boil in cold water ; when boiling
the grains of starch burst.
Bustaed. a large game-bird.
Buttee, e. Beurre,/. To butter moulds — ^ beurrer les moules.
Saut6 au beurre — done in butter (tossed). Butter was first
used as a food by the Hebrews — the early Greeks anl
Romans used it as a medicine or ointment.
O.
Cabbage, e. Choux, /. A well-known vegetable, plants of
several species forming a head in growing.
Cabillaud,/ Codfish, c. A sea fish, in season from September
till end of April ; obtainable all the year.
Cabillaud faeci,/. Stuffed codfish, e.
Cafe, /. Coffee, e. (the berry of a tree). A coffee-house or
restaurant. A beverage prepared from the coffee berries
after they have been roasted and ground.
Cafeine, e. A bitter substance obtained from coffee.
Cafe vierge,/. An infusion of whole coffee-beans.
Caille, /. Quail, e. A bird of the grouse kind. Cailles
farcies— stuffed quails. Cailles roties,/. — roast quails.
Cake, e. Gateau,/.
Calf's Beaixs, e. Cervelles de veau,/.
Calf's Eaes, e. Oreilles de veau,/
Calf's Feet, e. Pieds de veau, /
VOCABULABY OF TERMS USED IN COOKERY 881
Calf's Head, e. Tete de veau, /.
Calf's Kidney, e. Rognons de veau,/.
Calf's Liver, e. Foie de veaa,/.
Calf's Sweetbkeads, e. Ris de veau,/.
Calf's Tongue, e. Langue de veau,/.
Callipash. a portion of glutinous meat to be found in the
upper shell of the turtle.
Callipee. The glutinous meat found in the under part of a
turtle's under shell.
Cameeain. Name of a rich soup invented by an actor of the
eighteenth century of that name, the jDrice of i he soup being
£6. The gastronomic work, " Almanach des Gourmands," by
Grimod de la Regniere, was dedicated to Camerain.
Canape. Much used for hors-d'oeuvres and savoury dishes. The
word means sofa ; it consists as a rule of slices of bread cut
into various sizes, used plain, or fried in oil or butter, or else
grilled.
Canard roti, /. Roast duck. e.
Canard sauvage,/. Wild duck, e.
Caneton roti,/. Roast duckling, e.
Caneton de Rouen, /. Rouen duckling. Rouen is celebrated
for the superiority of its ducklings ; they do not bleed them
as here, but thrust a skewer through their brain, thus keeping