Lit. Thin slices in layers.
Luting. A paste to fasten lids on pie pans for preserving
game.
M
Macerer. To leave things in cold liquid to extract certain
juices from them.
Madeleines. Small cakes.
Maigre. Without meat.
Marinade. The liquor in which fish or meat is steeped.
Mariner. To soak ; to steep.
Mask : Masquer. To cover meat, etc., with thick gravies
or force-meat ; to cover sweets with cream and sugar.
Matelote. A rich fish stew with wine.
Mayonnaise. A salad dressing.
Mazarines. Ornamental entrees of force-meat, and fillets
of fish, game, poultry, etc.
Menu. The bill of fare.
Meringued. To cover sweet dishes with whipped whites
of eggs, and whipped cream beaten up with sugar.
Mijoter. To cook very slowly on a very small fire.
Miroton. Small thin slices of meat the size of coUops
made into ragoitts, and dished in a round.
Mouiller. To moisten whilst cooking.
N
Nougat. Almond candy.
Nouilles, Strips of paste made of eggs and flour
P
Paillasse. A grill made over hot cinders.
Panada. A mixture made to use with force-meats.
Paner. To cover with breadcrumbs.
Panure. Bi'eadcrumbs.
Papillotes, En. Greased pieces of paper fastened round
cutlets or fish slices, and in which they are cooked
Parer, To trim.
266
THE housewife's REFEREE
Passer. To strain.
Pdte. A small pie.
Paupiettes. Eolled slices of meat.
Petits Fours. Small fancy biscuits.
Piece de Resistance. The principal joint of the dinner.
Pieces Montees, Elaborate high dishes of sweets.
Pilau. A dish of meat and rice.
Piquer. To lard with strips of bacon, tongue, truffle, etc.
Plafond. A round or square tin dish without high edges.
Poelee. Stock used instead of water for boiling turkeys,
sweetbreads, etc.
Potage. Soup.
Printaniers. Spring vegetables.
Profiterolles. Light pastry creamed inside.
Puits. The hollow in the centre of things arranged in a
high, round shape in a dish.
Puree. All meats and vegetables reduced to a palp.
a
Quenelles. Minced poultry or meat mixed with egg,
cream, etc., and formed into egg-shaped balls and poached.
R
Ragoitt. A rich stew or hash.
Refacimento. Meat dressed a second time.
Releves. Kemove dishes.
Remoulade. Salad dressing.
Rissole. Pastry made of light pufF paste and filled with
mince.
Rivenir. To semi-fry.
Roti. Koast meat.
Roux. A mixture of butter and flour used for thickening
soups and gravies.
S
Santon. To dress with sauce in the saucepan by keeping
it in motion.
Sasser. To stir and work a sauce with a spoon.
Salmi. A hash of game cut up and dressed when only
half roasted.
ENGLISH AND FRENCH TERMS USED IN COOKERY 2G7
Sauce Piqvxinte. A sharp sauce in which the flavour of
lemon or vinegar predominates.
Sauter. To dress in a stewpan, repeatedly moving it
about.
Serviette, A la. Served in a serviette.
Sing en. To dust with flour.
Sippets. Fried bread cut in small shapes and used for
garnishing.
Souffle. A light pudding.
Stock. The broth of which soups are made.
T
Tamis, Tammy. A strainer.
Timhale. A straight mould like a saucepan without a
handle.
Tornedos. Yery small fillets of beef cut thicker at one
end than the other.
Tourte. A tart baked in a shallow dish.
Tourner. To stir a sauce ; also to pare and cut vegetables,
roots, etc.
Page 176
Presented as published in 1898. 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
Lit. Thin slices in layers.
Luting. A paste to fasten lids on pie pans for preserving game.
M
Macerer. To leave things in cold liquid to extract certain juices from them.
Madeleines. Small cakes. Maigre. Without meat.
Marinade. The liquor in which fish or meat is steeped. Mariner. To soak ; to steep.
Mask : Masquer. To cover meat, etc., with thick gravies or force-meat ; to cover sweets with cream and sugar. Matelote. A rich fish stew with wine. Mayonnaise. A salad dressing.
Mazarines. Ornamental entrees of force-meat, and fillets of fish, game, poultry, etc. Menu. The bill of fare.
Meringued. To cover sweet dishes with whipped whites of eggs, and whipped cream beaten up with sugar.
Mijoter. To cook very slowly on a very small fire.
Miroton. Small thin slices of meat the size of coUops made into ragoitts, and dished in a round.
Mouiller. To moisten whilst cooking.
N
Nougat. Almond candy.
Nouilles, Strips of paste made of eggs and flour
P
Paillasse. A grill made over hot cinders. Panada. A mixture made to use with force-meats. Paner. To cover with breadcrumbs. Panure. Bi'eadcrumbs.
Papillotes, En. Greased pieces of paper fastened round cutlets or fish slices, and in which they are cooked Parer, To trim.
THE housewife's REFEREE
Passer. To strain.
Pdte. A small pie.
Paupiettes. Eolled slices of meat.
Petits Fours. Small fancy biscuits.
Piece de Resistance. The principal joint of the dinner.
Pieces Montees, Elaborate high dishes of sweets.
Pilau. A dish of meat and rice.
Piquer. To lard with strips of bacon, tongue, truffle, etc. Plafond. A round or square tin dish without high edges. Poelee. Stock used instead of water for boiling turkeys, sweetbreads, etc. Potage. Soup.
Printaniers. Spring vegetables. Profiterolles. Light pastry creamed inside. Puits. The hollow in the centre of things arranged in a high, round shape in a dish.
Puree. All meats and vegetables reduced to a palp.
a
Quenelles. Minced poultry or meat mixed with egg, cream, etc., and formed into egg-shaped balls and poached.
R
Ragoitt. A rich stew or hash. Refacimento. Meat dressed a second time. Releves. Kemove dishes. Remoulade. Salad dressing.
Rissole. Pastry made of light pufF paste and filled with mince.
Rivenir. To semi-fry. Roti. Koast meat.
Roux. A mixture of butter and flour used for thickening soups and gravies.
S
Santon. To dress with sauce in the saucepan by keeping it in motion.
Sasser. To stir and work a sauce with a spoon.
Salmi. A hash of game cut up and dressed when only half roasted.
ENGLISH AND FRENCH TERMS USED IN COOKERY 2G7
Sauce Piqvxinte. A sharp sauce in which the flavour of lemon or vinegar predominates.
Sauter. To dress in a stewpan, repeatedly moving it about.
Serviette, A la. Served in a serviette. Sing en. To dust with flour.
Sippets. Fried bread cut in small shapes and used for garnishing.
Souffle. A light pudding.
Stock. The broth of which soups are made.
T
Tamis, Tammy. A strainer.
Timhale. A straight mould like a saucepan without a handle.
Tornedos. Yery small fillets of beef cut thicker at one end than the other.
Tourte. A tart baked in a shallow dish.
Tourner. To stir a sauce ; also to pare and cut vegetables, roots, etc.