Caramel. Burnt sugar. A substance made
by boiling sugar to a dark brown.
Charlotte. Name of a hot or cold sweet
dish.
Compote. Usually applied to a delicately
prepared dish of stewed fruit, or fruits
and jelly.
Consommig. Clear, strong gravy soup.
The clarified liquor in which meat or
poultry has been boiled.
Croquettes and Rissoles. Names of small,
light entries (prepared with minced
meat, etc.)
Croustades. Shapes of bread fried, or
baked paste crusts, used for serving
game, minces, or meats in or upon.
Croutons. Thin slices of bread cut into
shapes and fried, used for garnishing
dishes and in soups.
Dessert. The remains of a meal. Now in¬
dicating fruits and sweetmeats served
„ after dinner.
Eclair. A French pastry filled with cream.
Emincg. Finely sliced or shred.
Entree. A course of dishes, or comer dish
for the first course.
Escalope. Thin, round steaks of veal,
called “coll ops.”
Espagnole. A rich brown sauce; the foun¬
dation of nearly all brown sauces.
Filet. The under cut of a loin of beef, mut¬
ton, veal, pork, and game.
Foie Gras. Fat goose liver.
Forcemeat. Meat for stuffing.
Fricassee. A white stew of chicken or veal.
Fritter, Beignets. Anything dipped in bat¬
ter, crumbed, or egged, and fried.
Gateau. A round, flat cake, generally
decorated.
Glace. Frozen, iced.
Gumbo. The American term for okra soup
or other preparations from okra.
Hors-d’oeuvre. Appetizers. Dainty rel¬
ishes, served cold before the soup.
Liaison. The mixture of yolk of eggs,
cream, etc., used for thickening or bind¬
ing white soups and sauces.
Macedoine. A mixture of various kinds of
vegetables or fruits, cut in even-shaped
discs.
Maitre d’ Hotel (4 la). Hotel steward’s
fashion. Also the name of a flavoring
butter, mixed with chopped parsley and
seasoned with lemon-juice, pepper and
salt.
Mayonnaise. A cold salad sauce, or dress¬
ing.
Menu. The bill of fare. Literally the word
means minute detail of courses.
Meringue. Light pastry, made of white of
eggs and sugar, filled with cream or ice.
Nougat. Almond rock candy.
Paprika. Hungarian red pepper; less pun¬
gent than the Spanish pepper.
Pat€. A pie; pastry; a savory meat pas¬
try, or a raised pie.
Potage, Soup. Broth or liquor; the first
course of a dinner.
Potpourri. A stew of various kinds of
meats and spices.
Pur6e. A smooth pulp; mashed vege¬
tables; thick soups.
Ragofit. A rich stew of meat, highly sea¬
soned.
Releve. A course of a dinner, consisting
of large joints of meat, game, etc.
Remoulade. A cold sauce, flavored with
savory herbs and mustard, used as salad
dressing, etc.
Rdti. The course of a meal which is served
before the entremets.
Roux. A preparation of butter and flour,
used for thickening soups and sauces.
Salmi or Salmis. A compote of game set to
finish cooking when half roasted.
Sauter (6e). To toss over the fire, in a
saut4 or frying pan, in little butter or fat ;
anything that requires a sharp fire and
quick cooking.
Sorbet. An iced Turkish drink; also a
partly set water ice.
Souffle. Literally “puffed up.” A very
light baked or steamed pudding, an
omelet.
Souffle Glace. A very light, sweet cream
mixture, iced and served in cases.
Tartare. A cold sauce, made of yolks of
eggs, oil, mustard, capers, gherkins, etc.,
served with fried fish or cold meats.
Timbale. A kind of crusted hash baked in
a mould.
Page 82
Presented as published in 1913. 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
Caramel. Burnt sugar. A substance made by boiling sugar to a dark brown. Charlotte. Name of a hot or cold sweet dish.
Compote. Usually applied to a delicately prepared dish of stewed fruit, or fruits and jelly.
Consommé. Clear, strong gravy soup. The clarified liquor in which meat or poultry has been boiled.
Croquettes and Rissoles. Names of small, light entries (prepared with minced meat, etc.)
Croustades. Shapes of bread fried, or baked paste crusts, used for serving game, minces, or meats in or upon. Croutons. Thin slices of bread cut into shapes and fried, used for garnishing dishes and in soups.
Dessert. The remains of a meal. Now in¬ dicating fruits and sweetmeats served „ after dinner.
Eclair. A French pastry filled with cream. Éminced. Finely sliced or shred.
Entree. A course of dishes, or comer dish for the first course.
Escalope. Thin, round steaks of veal, called “coll ops.”
Espagnole. A rich brown sauce; the foun¬ dation of nearly all brown sauces.
Filet. The under cut of a loin of beef, mut¬ ton, veal, pork, and game.
Foie Gras. Fat goose liver.
Forcemeat. Meat for stuffing.
Fricassee. A white stew of chicken or veal.
Fritter, Beignets. Anything dipped in bat¬ ter, crumbed, or egged, and fried.
Gateau. A round, flat cake, generally decorated.
Glace. Frozen, iced.
Gumbo. The American term for okra soup or other preparations from okra.
Hors-d’oeuvre. Appetizers. Dainty rel¬ ishes, served cold before the soup.
Liaison. The mixture of yolk of eggs, cream, etc., used for thickening or bind¬ ing white soups and sauces.
Macedoine. A mixture of various kinds of vegetables or fruits, cut in even-shaped discs.
Maitre d’ Hotel (4 la). Hotel steward’s fashion. Also the name of a flavoring butter, mixed with chopped parsley and seasoned with lemon-juice, pepper and salt.
Mayonnaise. A cold salad sauce, or dress¬ ing.
Menu. The bill of fare. Literally the word means minute detail of courses.
Meringue. Light pastry, made of white of eggs and sugar, filled with cream or ice.
Nougat. Almond rock candy.
Paprika. Hungarian red pepper; less pun¬ gent than the Spanish pepper.
Pâté. A pie; pastry; a savory meat pastry, or a raised pie.
Potage, Soup. Broth or liquor; the first course of a dinner.
Potpourri. A stew of various kinds of meats and spices.
Purée. A smooth pulp; mashed vegetables; thick soups.
Ragout. A rich stew of meat, highly seasoned.
Releve. A course of a dinner, consisting of large joints of meat, game, etc.
Rémoulade. A cold sauce, flavored with savory herbs and mustard, used as salad dressing, etc.
Rôti. The course of a meal which is served before the entremets.
Roux. A preparation of butter and flour, used for thickening soups and sauces.
Salmi or Salmis. A compote of game set to finish cooking when half roasted.
Sauter (ée). To toss over the fire, in a sauté or frying pan, in little butter or fat; anything that requires a sharp fire and quick cooking.
Sorbet. An iced Turkish drink; also a partly set water ice.
Souffle. Literally “puffed up.” A very light baked or steamed pudding, an omelet.
Souffle Glace. A very light, sweet cream mixture, iced and served in cases.
Tartare. A cold sauce, made of yolks of eggs, oil, mustard, capers, gherkins, etc., served with fried fish or cold meats.
Timbale. A kind of crusted hash baked in a mould.