Callipee. The glutinous meat of the turtle's under shell. Cannelons. Small rolls of mincemeat or chicken, or of rice and pastry with fruit. Capilotade. A hash of poultry. Caramel. Burnt sugar. Casserole. A crust of rice filled with a fricassee of white meat ; it is also a saucepan. Cassis. That part which is attached to the tail end of a loin of veal. Chapelure. Bread crumbing. Chemiser. To line a mould. Civet. A hash of game or venison. Compiegne, A sweet French cake with fruit. Compote. Stewed fruits served with syrup. Confitures. Sweetmeats, fruits, syrups, etc. Consomme, Strong, clear stock or gravy. ENGLISH AND FRENCH TERMS USED IN COOKERY 263 Coulis. A rich, brown gravy used for flavouring and thickening. Couronne, En, To dress cutlets or quenelles in the form of a crown. Croquettes. Savoury mince of various meats or poultry, made with sauce rolled into balls and fried. Croustades. Fried forms of bread to serve minces and hashes in. Croiltons. Sippets of bread. Cuisine masquee. Viands disguised. Cuisson. The liquor in which meats have been boiled. D Dariole. A sweet pdte baked in a mould. Dauhe. Meat or fowl stewed in sauce. Dauhiere. An oval saucepan in which daubes are cooked. Degorger, To rid the meat of blood. Desosser. To bone. Dover, To brush pastry with beaten yolk of egg. £ Echauder, To dip in very hot water. Emincer. To cut in slices. Emonder. To skin almonds. Entrees, The dishes served after the fish course. Entremets. Dishes of sweets and savouries. Esccdopes. Thin round slices of meat or fish. Etamine. A tammy. Etouffer : Etuver, To cook in a closed saucepan. F Fagot. A small bunch of parsley and thyme tied up with a bay leaf. Faire Fevenir. To semi-fry. Farce. Force-meat. Farcir. To stuff with force-meat. Feuilletage. Pufi* paste. Financier e. A highly flavoured vagodL 264 THE housewife's EEFEREE Flamher. To singe fowl, etc. Flan. A French custard. Flancs. Side dishes. Foncer, To line the bottom of a saucepan with bacon veal, vegetables, etc. Fondue. A preparation of cheese. Fontaine, The hole made in flour used for pastry. Fremir. To shake well before anything boils. Fricandeait. Made from boned pieces of veal cut from the thick part of the fillet, about two to three pounds in weight. Fricassee. Chickens, etc., cut in pieces, dressed in a white sauce, with truffles, mushrooms, etc. Friture. Butter for frying. Fritter. Anything cased in batter and fried. G Galette, A broad, thin cake. Gateau. A pudding or baked cake. Gauffres. A spongy kind of biscuit. Glaze. Stock boiled down to the thickness of jelly. Glacer. To glaze meats; to ice pastry and cakes with sugars. Godiveaux. Yarious kinds of force-meat. Gras. With meat. Gratin. Breadcrumbs made crisp in butter ; anything cooked that sticks to the bottom of the pan. Gratiner. To crisp and cook like a grill. H Haricot. A thick stew dressed with vegetables. Hdtelet. A small silver skewer. Hors d^oeuvres. Small dishes of anchovies, caviare, oysters, etc., served before soup. L Lard. To pierce the meat with bacon. Lardiniere. Vegetables stewed down in their own sauce, Lardon. A strip of bacon used in larding, , ENGLISH AND FRENCH TEEMS USED IN COOKERY 205 Liaison, A mixture of egg and cream to thicken white soups, etc.

AI-modernized reading of the original text

Callipee. The glutinous meat of the turtle's under shell. Cannelons. Small rolls of mincemeat or chicken, or of rice and pastry with fruit. Capilotade. A hash of poultry. Caramel. Burnt sugar. Casserole. A crust of rice filled with a fricassee of white meat ; it is also a saucepan. Cassis. That part which is attached to the tail end of a loin of veal. Chapelure. Bread crumbing. Chemiser. To line a mould. Civet. A hash of game or venison. Compiegne, A sweet French cake with fruit. Compote. Stewed fruits served with syrup. Confitures. Sweetmeats, fruits, syrups, etc. Consomme, Strong, clear stock or gravy. ENGLISH AND FRENCH TERMS USED IN COOKERY 263 Coulis. A rich, brown gravy used for flavouring and thickening. Couronne, En, To dress cutlets or quenelles in the form of a crown. Croquettes. Savoury mince of various meats or poultry, made with sauce rolled into balls and fried. Croustades. Fried forms of bread to serve minces and hashes in. Croiltons. Sippets of bread. Cuisine masquee. Viands disguised. Cuisson. The liquor in which meats have been boiled. D Dariole. A sweet pdte baked in a mould. Dauhe. Meat or fowl stewed in sauce. Dauhiere. An oval saucepan in which daubes are cooked. Degorger, To rid the meat of blood. Desosser. To bone. Dover, To brush pastry with beaten yolk of egg. £ Echauder, To dip in very hot water. Emincer. To cut in slices. Emonder. To skin almonds. Entrees, The dishes served after the fish course. Entremets. Dishes of sweets and savouries. Esccdopes. Thin round slices of meat or fish. Etamine. A tammy. Etouffer : Etuver, To cook in a closed saucepan. F Fagot. A small bunch of parsley and thyme tied up with a bay leaf. Faire Fevenir. To semi-fry. Farce. Force-meat. Farcir. To stuff with force-meat. Feuilletage. Pufi* paste. Financier e. A highly flavoured vagodL THE housewife's REFEREE Flamher. To singe fowl, etc. Flan. A French custard. Flancs. Side dishes. Foncer, To line the bottom of a saucepan with bacon veal, vegetables, etc. Fondue. A preparation of cheese. Fontaine, The hole made in flour used for pastry. Fremir. To shake well before anything boils. Fricandeait. Made from boned pieces of veal cut from the thick part of the fillet, about two to three pounds in weight. Fricassee. Chickens, etc., cut in pieces, dressed in a white sauce, with truffles, mushrooms, etc. Friture. Butter for frying. Fritter. Anything cased in batter and fried. G Galette, A broad, thin cake. Gateau. A pudding or baked cake. Gauffres. A spongy kind of biscuit. Glaze. Stock boiled down to the thickness of jelly. Glacer. To glaze meats; to ice pastry and cakes with sugars. Godiveaux. Various kinds of force-meat. Gras. With meat. Gratin. Breadcrumbs made crisp in butter ; anything cooked that sticks to the bottom of the pan. Gratiner. To crisp and cook like a grill. H Haricot. A thick stew dressed with vegetables. Hdtelet. A small silver skewer. Hors d^oeuvres. Small dishes of anchovies, caviare, oysters, etc., served before soup. Lard. To pierce the meat with bacon. Lardiniere. Vegetables stewed down in their own sauce, Lardon. A strip of bacon used in larding, , ENGLISH AND FRENCH TERMS USED IN COOKERY 205 Liaison, A mixture of egg and cream to thicken white soups, etc.

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