Rennet, e. Is the name given to the prepared inner mem-
brane of a calf's, pig's, hare's, or fowl's stomach, which is
used for curdling milk.
Restaurant,/. A high-class eating-house. Originally the name
of a soup, invented by a Frenchman named Palissy in 1557.
The soup consisted of finely minced fowl and broth highly
spiced with cinnamon, coriander, &c. In 17G5 a tavern was
opened in Paris, under the title Restaurant, for the purpose
of supplying this wonderful soup.
ElCE, e. Riz, /. An esculent grain of warm climates, largely
used throughout Europe for puddings and soups. Although
highly nutritious it is not a perfect food, being deficient in
albuminoids and mineral matters.
ElCHELiEU (Armand Jean). A celebrated gourmet. French
general and cardinal during the reigns of Louis XIII. and
XIV.; born 1585, died 1642.
EiLLETTES, /. A French savoury meat preparation, used for
hors-d'oeuvres and savouries.
Eis DE VEAU,/. Sweetbread, e.
EisoTTO. An Italian dish of rice and cheese.
Rissole, EE,/. Well browned or baked ; covered with crumbs.
VOCABULARY OF TEEMS USED IN COOKERY 909
Rissoles, /. A mixture of minced fish or meat, enclosed in
paste, half-moon shapes, and fried in fat or butter.
RissoLETTES. Similar to Rissoles ; tliin pancakes are used in
place of paste.
RizzEiiED HADDIE. Is the name of a Scotch dish, made from
haddocks or codfish.
Robert,/. Name of a brown spicy sauce, invented b}'- a restaurant
keeper cf that name in Paris, 1789.
Robes de chambee (en),/, (in dressing gown). Paper cases filled
with light iced cream ; potatoes cooked and served in their
jackets.
Rocket, e. A salad plant.
Roebuck, e. Chevreuil, f.
RoGNONS,/. Kidneys, e.
RoMAiNE,/. Coss lettuce, d. A LA Romaixe. Roman style.
RoMANKEiNTJES. A Dutch pastry, made of eggs, sugar, and
almonds.
Rossini. Name of a famous musician. "Filets a la Rossini"
was his own invention.
RoTi, /. Roast meat, poultry and game.
Roulade, f. Rolled meat, smoked and cooked.
Roux, / A preparation of buttefand flour browned, used for
making soups and sauces ; the same mixture is also used
when not browned for white soups and sauces, and is like-
wise called roux.
ROYANS. A delicately-flavoured small fish, similar to sardines,
preserved in oil.
Rump (of beef). The buttocks ; the end of the backbone of beef.
S.
Sabayon, f. Pudding sauce, composed of cream or milk, or
white wine, and eggs.
Saignant,/. Underdone, e.
Salade, /. Salad, e. Raw herbs, raw and cooked vegetables,
etc., dressed with oil and vinegar.
Salamandre,/ This is a utensi'l which, after being made red-
hot, is used for browning any dishes that want colour.
Salami. An Italian sausage.
Saleeatus. Is a kind of baking-powder consisting of carbonate
of potash, together with an acid.
Salisify or Salsifits. Sometimes called oyster-plant. The
flavour of the root resembles somewhat that of the oyster.
Sally Luns or Lunns. Name of a kind of teacakes. Slightly
sweetened and raised with brewers' yeast.
Salmagundi. Name of a very old English supper dish. It is
9iO PRACTICAL GASTKONOMY
a kind of meat salad, mixed and decorated with hard-boiled
eggs, anchovy pickles, and beetroot.
Salmi or Salmis. A hash of game set to finish cooking when
half roasted.
Salmon, e. Saumon, /. A large fish; one of the most
Page 435
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.
Rennet, e. Is the name given to the prepared inner mem-
brane of a calf's, pig's, hare's, or fowl's stomach, which is
used for curdling milk.
Restaurant,/. A high-class eating-house. Originally the name
of a soup, invented by a Frenchman named Palissy in 1557.
The soup consisted of finely minced fowl and broth highly
spiced with cinnamon, coriander, &c. In 17G5 a tavern was
opened in Paris, under the title Restaurant, for the purpose
of supplying this wonderful soup.
ElCE, e. Riz, /. An esculent grain of warm climates, largely
used throughout Europe for puddings and soups. Although
highly nutritious it is not a perfect food, being deficient in
albuminoids and mineral matters.
ElCHELiEU (Armand Jean). A celebrated gourmet. French
general and cardinal during the reigns of Louis XIII. and
XIV.; born 1585, died 1642.
EiLLETTES, /. A French savoury meat preparation, used for
hors-d'oeuvres and savouries.
Eis DE VEAU,/. Sweetbread, e.
EisoTTO. An Italian dish of rice and cheese.
Rissole, EE,/. Well browned or baked ; covered with crumbs.
VOCABULARY OF TEEMS USED IN COOKERY 909
Rissoles, /. A mixture of minced fish or meat, enclosed in
paste, half-moon shapes, and fried in fat or butter.
RissoLETTES. Similar to Rissoles ; tliin pancakes are used in
place of paste.
RizzEiiED HADDIE. Is the name of a Scotch dish, made from
haddocks or codfish.
Robert,/. Name of a brown spicy sauce, invented b}'- a restaurant
keeper cf that name in Paris, 1789.
Robes de chambee (en),/, (in dressing gown). Paper cases filled
with light iced cream ; potatoes cooked and served in their
jackets.
Rocket, e. A salad plant.
Roebuck, e. Chevreuil, f.
RoGNONS,/. Kidneys, e.
RoMAiNE,/. Coss lettuce, d. A LA Romaixe. Roman style.
RoMANKEiNTJES. A Dutch pastry, made of eggs, sugar, and
almonds.
Rossini. Name of a famous musician. "Filets a la Rossini"
was his own invention.
RoTi, /. Roast meat, poultry and game.
Roulade, f. Rolled meat, smoked and cooked.
Roux, / A preparation of buttefand flour browned, used for
making soups and sauces ; the same mixture is also used
when not browned for white soups and sauces, and is like-
wise called roux.
ROYANS. A delicately-flavoured small fish, similar to sardines,
preserved in oil.
Rump (of beef). The buttocks ; the end of the backbone of beef.
S.
Sabayon, f. Pudding sauce, composed of cream or milk, or
white wine, and eggs.
Saignant,/. Underdone, e.
Salade, /. Salad, e. Raw herbs, raw and cooked vegetables,
etc., dressed with oil and vinegar.
Salamandre,/ This is a utensi'l which, after being made red-
hot, is used for browning any dishes that want colour.
Salami. An Italian sausage.
Saleeatus. Is a kind of baking-powder consisting of carbonate
of potash, together with an acid.
Salisify or Salsifits. Sometimes called oyster-plant. The
flavour of the root resembles somewhat that of the oyster.
Sally Luns or Lunns. Name of a kind of teacakes. Slightly
sweetened and raised with brewers' yeast.
Salmagundi. Name of a very old English supper dish. It is
9iO PRACTICAL GASTKONOMY
a kind of meat salad, mixed and decorated with hard-boiled
eggs, anchovy pickles, and beetroot.
Salmi or Salmis. A hash of game set to finish cooking when
half roasted.
Salmon, e. Saumon, /. A large fish; one of the most