Trifles. A dish of sweetmeats and cake. A second course
dish of cakes, biscuits, jams, &c.
Trim, e. To pare ; to cut off portions of meat or vegetables in
order to improve their appearance.
Teousser,/ To truss a bird.
Teuffee,/. To garnish a sauce with truffles, or to season the
interior of poultry or game with truffle stuffing, such as
capons, turkeys, and pheasants.
Truffles, e. Truffes, / A fungus of the same order as the
mushroom. They grow in clusters of an irregular globular
form under roots of young trees (oak, nut, and a few other
trees). There are three kinds, the black, the grey, and the
red. The latter is musk scented and ver}-- rare. The former
two are mostly used for garnish and other culinary purposes.
The South and West of France produce the best kinds.
Trained pigs and dogs are employed to find truffles. Perigueux
and Carpentras are the most famous districts in France.
Teuite saumonee, /. Salmon trout, e.
Truss, e. To tie a bird, &c., wath string in such a manner as to
keep it in perfect shape during the process of cooking.
TuEBAN, / Ornamental entrees of chicken and forcemeat,
dressed in the form of a turban, which verbally means a
hair- dress W')rn in the East.
Tuekey, e. Dinde, /, The largest species of domestic fowls.
TuEN, e. To trim or pare vegetables or fruit into neat round or
oval shapes.
TUENER,/. To stir a sauce ; also, to pare and cut roots
Turnips, e. Navets,/
Turtle. The turtle was first brought to FiUgland in the middle
VOCABULARY OF TERMS USED IN COOKERY 915
of the seventeenth century. Its first appearance as an
edible dish is repulsive. We learn from Sir Hans Sloane
that at the beginning of the last century turtle was only
eaten in Jamaica by the poor.
Tutti-frutti. An Italian expression for various kinds of
fruits, or a mixture of cooked vegetables.
Tyrolienne (a la), f. T}Tolean style.
U.
Ude (Louis Eustache). A famous chef, at one time cook to
Louis XVI. and the Earl of Sefton. Author of " The French
Cook."
Usquebagh. The name of an Irish beverage, consisting of a
compound spirit made with spices and sugar.
V.
Vanille,/. Vanilla, e. The fruit of a fragrant plant ; the most
delicate flavouring for all kinds of sweet dishes.
Vanille (a la),/. Vanilla- flavoured.
Vanneau,/. Plover; lapwing; pev/it,
Vanner, /. To stir a sauce quickly, so as to work it up lightly,
in order to make it smooth.
Vatel. Name of a clever and ingenious chef, who acted in that
capacity in the service of Louis XIV. of France. He took
his life because the fish for the royal banquet did not arrive
in time. Dishes " a la Vatel " are much appreciated.
Veau,/. Veal, e. The flesh of the calf.
Vegetables. Legumes,/.
Veloute, /. A rich white sauce with mushroom juice, often
used to improve the flavour of soups or made dishes.
Venaison,/. Venison, e.
Venitienne (a la),/ Venetian style, e.
Vermicelle,/. Vermicelli, it. Very fine rolls of paste, made
from the dough of wheat flour, and forced through cylinders
or pipes till it takes a slender worm-like form, when it is
dried; used in soups, puddings, and for crumbing.
Vert-pre,/ Name of a green herb sauce.
ViANDE,/. Meat, viands, e. Meat ; dressed victuals.
ViENNOJSB (A LA). Vienna style.
ViN BLANC (AU),/ Done in white wine.
ViNAiGRE,/. Vinegar, e. Vinaigrer, to season with vinegar.
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Trifles. A dish of sweetmeats and cake. A second course
dish of cakes, biscuits, jams, &c.
Trim, e. To pare ; to cut off portions of meat or vegetables in
order to improve their appearance.
Teousser,/ To truss a bird.
Teuffee,/. To garnish a sauce with truffles, or to season the
interior of poultry or game with truffle stuffing, such as
capons, turkeys, and pheasants.
Truffles, e. Truffes, / A fungus of the same order as the
mushroom. They grow in clusters of an irregular globular
form under roots of young trees (oak, nut, and a few other
trees). There are three kinds, the black, the grey, and the
red. The latter is musk scented and ver}-- rare. The former
two are mostly used for garnish and other culinary purposes.
The South and West of France produce the best kinds.
Trained pigs and dogs are employed to find truffles. Perigueux
and Carpentras are the most famous districts in France.
Teuite saumonee, /. Salmon trout, e.
Truss, e. To tie a bird, &c., wath string in such a manner as to
keep it in perfect shape during the process of cooking.
TuEBAN, / Ornamental entrees of chicken and forcemeat,
dressed in the form of a turban, which verbally means a
hair- dress W')rn in the East.
Tuekey, e. Dinde, /, The largest species of domestic fowls.
TuEN, e. To trim or pare vegetables or fruit into neat round or
oval shapes.
TUENER,/. To stir a sauce ; also, to pare and cut roots
Turnips, e. Navets,/
Turtle. The turtle was first brought to FiUgland in the middle
VOCABULARY OF TERMS USED IN COOKERY 915
of the seventeenth century. Its first appearance as an
edible dish is repulsive. We learn from Sir Hans Sloane
that at the beginning of the last century turtle was only
eaten in Jamaica by the poor.
Tutti-frutti. An Italian expression for various kinds of
fruits, or a mixture of cooked vegetables.
Tyrolienne (a la), f. T}Tolean style.
U.
Ude (Louis Eustache). A famous chef, at one time cook to
Louis XVI. and the Earl of Sefton. Author of " The French
Cook."
Usquebagh. The name of an Irish beverage, consisting of a
compound spirit made with spices and sugar.
V.
Vanille,/. Vanilla, e. The fruit of a fragrant plant ; the most
delicate flavouring for all kinds of sweet dishes.
Vanille (a la),/. Vanilla- flavoured.
Vanneau,/. Plover; lapwing; pev/it,
Vanner, /. To stir a sauce quickly, so as to work it up lightly,
in order to make it smooth.
Vatel. Name of a clever and ingenious chef, who acted in that
capacity in the service of Louis XIV. of France. He took
his life because the fish for the royal banquet did not arrive
in time. Dishes " a la Vatel " are much appreciated.
Veau,/. Veal, e. The flesh of the calf.
Vegetables. Legumes,/.
Veloute, /. A rich white sauce with mushroom juice, often
used to improve the flavour of soups or made dishes.
Venaison,/. Venison, e.
Venitienne (a la),/ Venetian style, e.
Vermicelle,/. Vermicelli, it. Very fine rolls of paste, made
from the dough of wheat flour, and forced through cylinders
or pipes till it takes a slender worm-like form, when it is
dried; used in soups, puddings, and for crumbing.
Vert-pre,/ Name of a green herb sauce.
ViANDE,/. Meat, viands, e. Meat ; dressed victuals.
ViENNOJSB (A LA). Vienna style.
ViN BLANC (AU),/ Done in white wine.
ViNAiGRE,/. Vinegar, e. Vinaigrer, to season with vinegar.