cookery to boil various meats in, in place of water.
POELER,/. A mode of braising meat in a fire-proof earthenware
pan.
PoiREAU, /. Leek, e. Soup vegetable.
PoiEES, /. Pears, e.
PoissON, /. Fish, e.
PoiVEE, e. Pepper, e.
Polenta. An Italian dish, commonly used in Italy. It is
made of Indian corn flour. In taste it resembles that of
semolina.
Pollo con arroz. Name of an Italian dish consisting chiefly
of rice stewed in broth.
Pollo con Formaggio. Name of an Italian dish, composed
of stewed chicken and Parmesan cheese.
Polonaise (a la),/. Polish style, e.
PoMMES,/. Apples, e.
PoMMES DE terre, /. Potatoes, e.
Pompadour. Jeanne Antoinette, Marquise (born 1721, died
1764), well known for her extravagance and indulgence in
luxury of pleasure and eating.
Porridge. A Scotch dish. Oatmeal porridge is an everyday
article of diet of the Scottish peasantry. It is both an agree-
able as well as a nutritious article of food, served with milk,
butter, salt, and cream ; also with sugar or treacle.
906 PKACTICAL GASTRONOMY
Porterhouse steak. A thick steak cut from the middle
of the ribs of beef.
POTAGE, /. Soup, e. Applied to soups of all kinds.
Potato. Potatoes were first introduced into England in 1584,
by Thomas Heriot, and were for a long time after considered
as a great delicacy, and could only be procured in small
quantities at the price of 2s. per pound. After the middle of
the seventeenth century they became gradually known and
more extensively cultivated. As diet it closely resembles
rice.
POT-AU-FEU, /. Is an economical and wholesome beef broth.
It is the standard dish of all classes in France, and the
origin of beef stock
POTIEON, /. Pumpkin.
Potpourri. A stew of various kinds of meats and spices ;
a favourite dish in Spain.
POTROCK. Name of a Russian thick soup.
Potted. Preserved in a pot.
PouLARDE,/. A very fat fowl or fine pullet.
PouLE, /. A hen, e. A fowl.
Poule-au-pot,/. Boiled fowl cooked in the stock-pot.
PouLB de neige, /. White grouse, e.
PouLET, f. A young chicken.
Poulbt de grain,/, a young cock (boy chicken).
PoULETS A LA Reixe, /. Name given to fine specimens of
spring chickens.
Poulette, /. A sauce made of flour, stock, butter, and chopped
herbs, used for the dishes prepared "a la poulette." A
young hen.
Poulpetom or Polpetti. Slices of veal with minced meat.
Poussiisr,/. A young chicken (baby chicken).
Praline, /. Flavoured with burnt almonds.
Pre-sale, f. Meat of prime mutton (Southdown mutton).
Printanier, -ere, /. A mixture of early spring vegetables.
Profiteeoles, /. A kind of light cake, baked in hot ashes,
filled with cream.
Prune, /. Plum, e.
Ptarmigan, White grouse, e. Perdrix blanche,/.
Puff-paste patties, e. Bouchees, /.
Pulled Bread. Term applied to small pieces of +)read ; the
crumb part of a loaf is pulled into pieces whilst hot, and
baked in a moderate oven until they become crisp.
Pullet, ?. Poulet./. A young hen or female fowl.
Pumpernickel, g. Westphalian brown bread.
Punch. A species of hot drink.
Punch a la Romaine. Is a kind of soft white ice, made from
lemon juice, white of es^g^ sugar, and rum. It is served in
goblets, usually after the remove ; and it has the property of
VOCABULARY OF TERMS USED IN COOKERY 907
Page 433
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AI-modernized reading of the original text
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cookery to boil various meats in, in place of water.
POELER,/. A mode of braising meat in a fire-proof earthenware
pan.
PoiREAU, /. Leek, e. Soup vegetable.
PoiEES, /. Pears, e.
PoissON, /. Fish, e.
PoiVEE, e. Pepper, e.
Polenta. An Italian dish, commonly used in Italy. It is
made of Indian corn flour. In taste it resembles that of
semolina.
Pollo con arroz. Name of an Italian dish consisting chiefly
of rice stewed in broth.
Pollo con Formaggio. Name of an Italian dish, composed
of stewed chicken and Parmesan cheese.
Polonaise (a la),/. Polish style, e.
PoMMES,/. Apples, e.
PoMMES DE terre, /. Potatoes, e.
Pompadour. Jeanne Antoinette, Marquise (born 1721, died
1764), well known for her extravagance and indulgence in
luxury of pleasure and eating.
Porridge. A Scotch dish. Oatmeal porridge is an everyday
article of diet of the Scottish peasantry. It is both an agree-
able as well as a nutritious article of food, served with milk,
butter, salt, and cream ; also with sugar or treacle.
906 PKACTICAL GASTRONOMY
Porterhouse steak. A thick steak cut from the middle
of the ribs of beef.
POTAGE, /. Soup, e. Applied to soups of all kinds.
Potato. Potatoes were first introduced into England in 1584,
by Thomas Heriot, and were for a long time after considered
as a great delicacy, and could only be procured in small
quantities at the price of 2s. per pound. After the middle of
the seventeenth century they became gradually known and
more extensively cultivated. As diet it closely resembles
rice.
POT-AU-FEU, /. Is an economical and wholesome beef broth.
It is the standard dish of all classes in France, and the
origin of beef stock
POTIEON, /. Pumpkin.
Potpourri. A stew of various kinds of meats and spices ;
a favourite dish in Spain.
POTROCK. Name of a Russian thick soup.
Potted. Preserved in a pot.
PouLARDE,/. A very fat fowl or fine pullet.
PouLE, /. A hen, e. A fowl.
Poule-au-pot,/. Boiled fowl cooked in the stock-pot.
PouLB de neige, /. White grouse, e.
PouLET, f. A young chicken.
Poulbt de grain,/, a young cock (boy chicken).
PoULETS A LA Reixe, /. Name given to fine specimens of
spring chickens.
Poulette, /. A sauce made of flour, stock, butter, and chopped
herbs, used for the dishes prepared "a la poulette." A
young hen.
Poulpetom or Polpetti. Slices of veal with minced meat.
Poussiisr,/. A young chicken (baby chicken).
Praline, /. Flavoured with burnt almonds.
Pre-sale, f. Meat of prime mutton (Southdown mutton).
Printanier, -ere, /. A mixture of early spring vegetables.
Profiteeoles, /. A kind of light cake, baked in hot ashes,
filled with cream.
Prune, /. Plum, e.
Ptarmigan, White grouse, e. Perdrix blanche,/.
Puff-paste patties, e. Bouchees, /.
Pulled Bread. Term applied to small pieces of +)read ; the
crumb part of a loaf is pulled into pieces whilst hot, and
baked in a moderate oven until they become crisp.
Pullet, ?. Poulet./. A young hen or female fowl.
Pumpernickel, g. Westphalian brown bread.
Punch. A species of hot drink.
Punch a la Romaine. Is a kind of soft white ice, made from
lemon juice, white of es^g^ sugar, and rum. It is served in
goblets, usually after the remove ; and it has the property of
VOCABULARY OF TERMS USED IN COOKERY 907