female cooks in France. See page 870.
Cordon ROUGE. Is a high distinction, granted by an English
society of the same title to skilful cooks of both sexes, and
to others who are celebrated for the invention of valuable
articles of food or drink The badge of the order consists of
a modelled white-heart cherry, suspended by a cherry-red'
ribbon. See page 869.
Core, e. To core an apple or pear is to remove the heart, which
can be done when whole with a corer, and when in quarters
with a knife.
CoTELETTES,/. Cutlets. Small slices of meat cut from the neck
of veal, mutton, lamb, or pork. Also thin slices of meat from
other parts.
CouLiBiAC. Kame of a Russian dish — a kind of fish-cake
mixture v-Tapped up in Brioche paste and baked.
VOCABULARY OF TERMS USED IN COOIvERY 887
COULIS, /. A smooth sauce, highly but delicately flavoured,
used for soups and entrees. Also the name of a sweet cream.
CouRONNE, /. Crown, e. En couronne, to dish up any prepared
articles in the form of a crown.
COUTISER,/. To insert small strips or pieces of truffle, ham,
bacon, &c., into fillets of fish, poultry, or game, the holes to
receive them being previously made with the point of a
skewer. When small scallops of truffles, smoked tongue, ham,
&c., are inlaid as garnish or ornament, by incision, in fillets
of any kind, they are said to be coutises.
Court-bouillon, /. Name given to a broth in which fish has
been boiled ; a highly-seasoned fish stock.
Craquelins, /. Cracknels, e. A kind of milk biscuits.
Crepes,/. French pancakes, e.
Cretes,/. Giblets of poultry or game.
Cretes de coq,/. Cock's combs, <9. Used for garnishing rich
ragouts.
Crevette,/. Prawn; shrimp,^. A sea-shell fish.
Croissant, /. Half-moon-shaped fancy bread.
Croquantes,/. a transparent mixture of various kinds of fruit
and boiled sugar.
Croque-en-bouche,/. Is the name given to large set pieces iot
suppers or dinners, such as nongat, iced cakes, fruits, which
are covered with boiled sugar so as to give them a brilliant
appearance. The real meaning of the word is " crackle in
the mouth."
Croquettes, /. Savoury mince of fowl, meat or fish, prepared
with sauce, shaped to fancy ; generally egged, crumbed and
fried crisp.
Croquignolles,/. a kind of fondant (petits four) of the same
composition as croque-en-bouche.
Croustades, /. Shapes of bread fried, or baked paste crusts,
used for serving game, minces, or meats upon.
Crou^tons, /. Thin slices of bread cut into shapes and fried,
used for garnishing dishes.
Cr6uts-au-Pot, /. Beef broth, e. A favourite dish of France
which has been famed for several centuries.
Cru, -e, /. Raw, e.
Cubet, Pierre. Name of a celebrated chef to the Emperor
Alexander II. of Russia. His cooking was such a triumph
that he received so much a head to prepare the Emperor's
meals, no matter how large the number.
Cuilleres de cuisine, /. Are wooden spoons. The use of
wooden spoons is strongly recommended instead of metal
spoons, especially for stirring sauces. The latter often contain
certain acids which produce a black colour.
Cuisine, /. Kitchen, Cookery. Faire la cuisine, to cook or to
dress victuals.
888 PRACTICAL GASTRONO^klY
Page 420
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.
female cooks in France. See page 870.
Cordon ROUGE. Is a high distinction, granted by an English
society of the same title to skilful cooks of both sexes, and
to others who are celebrated for the invention of valuable
articles of food or drink The badge of the order consists of
a modelled white-heart cherry, suspended by a cherry-red'
ribbon. See page 869.
Core, e. To core an apple or pear is to remove the heart, which
can be done when whole with a corer, and when in quarters
with a knife.
CoTELETTES,/. Cutlets. Small slices of meat cut from the neck
of veal, mutton, lamb, or pork. Also thin slices of meat from
other parts.
CouLiBiAC. Kame of a Russian dish — a kind of fish-cake
mixture v-Tapped up in Brioche paste and baked.
VOCABULARY OF TERMS USED IN COOIvERY 887
COULIS, /. A smooth sauce, highly but delicately flavoured,
used for soups and entrees. Also the name of a sweet cream.
CouRONNE, /. Crown, e. En couronne, to dish up any prepared
articles in the form of a crown.
COUTISER,/. To insert small strips or pieces of truffle, ham,
bacon, &c., into fillets of fish, poultry, or game, the holes to
receive them being previously made with the point of a
skewer. When small scallops of truffles, smoked tongue, ham,
&c., are inlaid as garnish or ornament, by incision, in fillets
of any kind, they are said to be coutises.
Court-bouillon, /. Name given to a broth in which fish has
been boiled ; a highly-seasoned fish stock.
Craquelins, /. Cracknels, e. A kind of milk biscuits.
Crepes,/. French pancakes, e.
Cretes,/. Giblets of poultry or game.
Cretes de coq,/. Cock's combs, <9. Used for garnishing rich
ragouts.
Crevette,/. Prawn; shrimp,^. A sea-shell fish.
Croissant, /. Half-moon-shaped fancy bread.
Croquantes,/. a transparent mixture of various kinds of fruit
and boiled sugar.
Croque-en-bouche,/. Is the name given to large set pieces iot
suppers or dinners, such as nongat, iced cakes, fruits, which
are covered with boiled sugar so as to give them a brilliant
appearance. The real meaning of the word is " crackle in
the mouth."
Croquettes, /. Savoury mince of fowl, meat or fish, prepared
with sauce, shaped to fancy ; generally egged, crumbed and
fried crisp.
Croquignolles,/. a kind of fondant (petits four) of the same
composition as croque-en-bouche.
Croustades, /. Shapes of bread fried, or baked paste crusts,
used for serving game, minces, or meats upon.
Crou^tons, /. Thin slices of bread cut into shapes and fried,
used for garnishing dishes.
Cr6uts-au-Pot, /. Beef broth, e. A favourite dish of France
which has been famed for several centuries.
Cru, -e, /. Raw, e.
Cubet, Pierre. Name of a celebrated chef to the Emperor
Alexander II. of Russia. His cooking was such a triumph
that he received so much a head to prepare the Emperor's
meals, no matter how large the number.
Cuilleres de cuisine, /. Are wooden spoons. The use of
wooden spoons is strongly recommended instead of metal
spoons, especially for stirring sauces. The latter often contain
certain acids which produce a black colour.
Cuisine, /. Kitchen, Cookery. Faire la cuisine, to cook or to
dress victuals.
888 PRACTICAL GASTRONO^klY