country where the so-called terrines de foie gras are made.
This dainty dish was first introduced by a cook ramed Close.
Pate de Perigord. Name of a French game pie, which derives
its name from Perigueux, a place celebrated for its truiHes.
Patisser, /. To make pastry, e.
Patisserie, /. Pastry, e. A pastry business.
Patissier,/. Pastrycook, e.
Paupiettes, /. Slices of meat rolled with forcemeat.
Pavot, /'. Poppy, e. The seeds of this plant are used in stuffing
mixtures and cakes.
Paysanne (a la), /. Peasant's fashion.
Paysanne. Peasant's soup. A clear broth with vegetables.
Peche, /. Peach, e. A delicious juicy fruit, used for desserts
and compote.
Pepper, e. Poivre, /. The berry of an Oriental shrub. A
pungent aromatic condiment largely consumed with all
kinds of meat and vegetables. Mignonette pepper is
obtained from the seeds within the berries ; it is not nearly
so pungent as the black pepper. The difference between the
• black and white pepper is that in the latter the outer husk
of the seed is removed, whilst the former is ground w'hole.
Pepper Pot. A West Indian dish ; consisting of stewed
pickled pork or bacon, shellfish, rice, vegetables, and
aromatic herbs, highly seasoned with cayenne and other
peppers.
Perdrix /. A full-grown partridge (ptarmigan).
Persil, /. Parsley, e. A plant used for flavouring and
garnishing. See Parsley.
Persillade, /. A thick white sauce, in which a large quantity
of parslej^ is used.
Petits Pains Puree, /. Very small rolls scooped out and
stuffed with various kinds of savoury purees ; served as
savoury or side dish at supper parties.
Petit lait,/. Whey, e.
Petits pois verts, /. Small green peas.
Pheasant. Faisan,/.
PiC-Nic. The Annual Register (1802) says that "a new kind of
entertainment has come into fashion, called ' Picnic suppers,'
where a variety of dishes are set down in a list, and whoever
draws a particular dish must furnish it for the use of the
company."
Piece de resistance. The principal joint or dish of a dinner.
VOCABULARY OF TERMS USED IN COOKERY 905
Pike, e. Brochet,/.
Pilau. Turkish national dish, made of rice and onions.
Pilaw. An Indian dish, made of Hsh or meat and rice.
Pimento. Allspice. A condiment of great distinction, because
it is supposed to combine the flavours of cinnamon, nutmeg,
and cloves.
Pineapple, e. Ananas, f.
Pinole. A kind of wheat corn roasted. Used as a substitute
for coffee in the East.
PiNTADE, f. Guinea-fowl, e. A fowl of bluish-grey spotted
with white.
PiQUANTE, /. Sharp of flavour, stimulating, pungent or sour.
PiQUER (PiQUEE), f. To lard with strips of fat bacon, truflfles, &c.
PlSTACHES,/. Pistachios, 6. Kernels of the nut of the turpentine-
tree, used for flavouring and garnishing galantines, sweets, &c.
Plie, /. Flounder, e. A small sea fish.
Pluche, /. The leaves of parsle}^ chervil, tarragon, lettuce,
sorrel, cut small. They are used, according to direction,
separately or mixed.
Pluvier, /. Plover, e.
Poach, to, e. Pocher, /. To parboil or to boil slightly.
Mode of cooking usually applied to eggs and quenelles of
fish, meat, or game.
POCHE, ee,/. Poached, slightly boiled.
POELE, /. Is a kind of rich gravy, which is used in expensive
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country where the so-called terrines de foie gras are made.
This dainty dish was first introduced by a cook ramed Close.
Pate de Perigord. Name of a French game pie, which derives
its name from Perigueux, a place celebrated for its truiHes.
Patisser, /. To make pastry, e.
Patisserie, /. Pastry, e. A pastry business.
Patissier,/. Pastrycook, e.
Paupiettes, /. Slices of meat rolled with forcemeat.
Pavot, /'. Poppy, e. The seeds of this plant are used in stuffing
mixtures and cakes.
Paysanne (a la), /. Peasant's fashion.
Paysanne. Peasant's soup. A clear broth with vegetables.
Peche, /. Peach, e. A delicious juicy fruit, used for desserts
and compote.
Pepper, e. Poivre, /. The berry of an Oriental shrub. A
pungent aromatic condiment largely consumed with all
kinds of meat and vegetables. Mignonette pepper is
obtained from the seeds within the berries ; it is not nearly
so pungent as the black pepper. The difference between the
• black and white pepper is that in the latter the outer husk
of the seed is removed, whilst the former is ground w'hole.
Pepper Pot. A West Indian dish ; consisting of stewed
pickled pork or bacon, shellfish, rice, vegetables, and
aromatic herbs, highly seasoned with cayenne and other
peppers.
Perdrix /. A full-grown partridge (ptarmigan).
Persil, /. Parsley, e. A plant used for flavouring and
garnishing. See Parsley.
Persillade, /. A thick white sauce, in which a large quantity
of parslej^ is used.
Petits Pains Puree, /. Very small rolls scooped out and
stuffed with various kinds of savoury purees ; served as
savoury or side dish at supper parties.
Petit lait,/. Whey, e.
Petits pois verts, /. Small green peas.
Pheasant. Faisan,/.
PiC-Nic. The Annual Register (1802) says that "a new kind of
entertainment has come into fashion, called ' Picnic suppers,'
where a variety of dishes are set down in a list, and whoever
draws a particular dish must furnish it for the use of the
company."
Piece de resistance. The principal joint or dish of a dinner.
VOCABULARY OF TERMS USED IN COOKERY 905
Pike, e. Brochet,/.
Pilau. Turkish national dish, made of rice and onions.
Pilaw. An Indian dish, made of Hsh or meat and rice.
Pimento. Allspice. A condiment of great distinction, because
it is supposed to combine the flavours of cinnamon, nutmeg,
and cloves.
Pineapple, e. Ananas, f.
Pinole. A kind of wheat corn roasted. Used as a substitute
for coffee in the East.
PiNTADE, f. Guinea-fowl, e. A fowl of bluish-grey spotted
with white.
PiQUANTE, /. Sharp of flavour, stimulating, pungent or sour.
PiQUER (PiQUEE), f. To lard with strips of fat bacon, truflfles, &c.
PlSTACHES,/. Pistachios, 6. Kernels of the nut of the turpentine-
tree, used for flavouring and garnishing galantines, sweets, &c.
Plie, /. Flounder, e. A small sea fish.
Pluche, /. The leaves of parsle}^ chervil, tarragon, lettuce,
sorrel, cut small. They are used, according to direction,
separately or mixed.
Pluvier, /. Plover, e.
Poach, to, e. Pocher, /. To parboil or to boil slightly.
Mode of cooking usually applied to eggs and quenelles of
fish, meat, or game.
POCHE, ee,/. Poached, slightly boiled.
POELE, /. Is a kind of rich gravy, which is used in expensive