Charlotte. A preparation of cream or
fruit, formed in a mould, lined with
cake or fruit.
Chartreuse. A preparation of game,
fillets, etc., moulded in jelly and sur-
rounded by vegetables. Invented by
the monks of the monastery of Char-
treuse as a convenient way of disguising
meat.
Chervil. The leaf of a European plant
used as a salad.
Chetney. A hot acid sauce made from
apples, tomatoes, raisins, cayenne, gin-
ger, garlic, shalots, salt, sugar, lemons,
and vinegar.
Chillies. Red peppers.
Cook Book.
Chine. A piece of the backbone of an
animal, with the adjoining parts cut
for cooking. Usually applied to pork.
Chou-fleur. Cauliflower.
Citric Acid. The acid of the citron
family, lemons, oranges, etc.
Citron. The rind of a fruit of the lemon
species preserved in sugar.
Cochineal. Coloring matter made from
the dried bodies of insects found in
Mexico, where they feed on a species of
the cactus.
CocJc-a-leeJcie. A soup used in Wales,
made from fowls and leeks.
To Collar. To cure meat in a spiced
brine.
Collops. Meat cut in small pieces.
Compote. Fruit stewed in syrup.
Confitures. Preserves.
Consomme. Very rich stock.
Coriander. A plant cultivated for its
tender leaves, which are used in soups
and salads and in making curry powder.
Cornichons. Pickles.
Cotelettes. Cutlets.
Coulis. A rich brown gravy.
Cr^me Brulee. Browned sugar or cara-
mel with cream.
Creole, A la. With tomatoes.
Crecettes. Shrimp.
Crimp. To cause to contract, or render
more crisp, as the flesh of a fish by gash-
ing it, while living, with a knife.
Croquettes. A preparation of mince with
a bread-crumbed coating, and cooked till
crisp.
Croustade, A kind of patty of bread or
prepared rice.
Crouton. A sippet of fried or toasted
bread.
Crumpet. Raised muflans baked on a
griddle.
Cuen de Bcevf. Ox-tails.
Currants . Dried currants are small black
grapes, named from Corinth, where they
are grown.
Curries. Stews of meat or fish, seasoned
with curry powder and served with
rice.
Curry Powder. A mixture of turmeric,
coriander seed, pepper, ginger, carda-
mons, cumin seed, caraway, and cay-
enne.
De, d' Of; as, filet de bceuf fillet of
beef.
The Boston
Cook Booh 505
Desosser. To bone.
Dinde. Turkey.
JSn Coquille. Served in shells.
£71 Papillote. In papers.
Endive. A plant of the Composite family,
used as a salad.
Entrees. Small made dishes served with
the first course at an elaborate dinner.
Entremets. Second-course side dishes,
including vegetables, eggs, and sweets.
Espagnole. A rich brown sauce, the
^foundation of most brown sauces.
Epinards, Spinach.
Eperlans. Smelts.
Faisan. Pheasant.
Eanchonnettes and Florentines. Small
pastries covered with a meringue.
Farcie. A kind of force-meat or stufiing.
Fausse Tortue. Mock Turtle.
Feuilletage. Puff paste.
Fillets. Pieces of meat or fish, generally
rolled and tied.
Financi^re. A rich brown sauce, with
wine and mushroom catchup.
Finnan Haddoclc. Haddock smoked
and dried, named from Findhorn in
Scotland, where they are obtained in
perfection.
Flaus, DarioleSf and Mirlitons. French
cheese cakes.
Foie. Liver.
Fondue. A preparation of melted cheese .
Fowl d la Marengo. A fowl browned in
oil, and stewed in rich stock, seasoned
with wine. Eaten and approved by
Napoleon after the battle of Marengo.
Fraise. Strawberry.
Page 300
Presented as published in 1884. 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
Charlotte. A preparation of cream or fruit, formed in a mould, lined with cake or fruit.
Chartreuse. A preparation of game, fillets, etc., moulded in jelly and surrounded by vegetables. Invented by the monks of the monastery of Chartreuse as a convenient way of disguising meat.
Chervil. The leaf of a European plant used as a salad.
Chetney. A hot acid sauce made from apples, tomatoes, raisins, cayenne, ginger, garlic, shalots, salt, sugar, lemons, and vinegar.
Chillies. Red peppers.
Cook Book.
Chine. A piece of the backbone of an animal, with the adjoining parts cut for cooking. Usually applied to pork.
Chou-fleur. Cauliflower.
Citric Acid. The acid of the citron family, lemons, oranges, etc.
Citron. The rind of a fruit of the lemon species preserved in sugar.
Cochineal. Coloring matter made from the dried bodies of insects found in Mexico, where they feed on a species of the cactus.
Cock-a-leekie. A soup used in Wales, made from fowls and leeks.
To Collar. To cure meat in a spiced brine.
Collops. Meat cut in small pieces.
Compote. Fruit stewed in syrup.
Confitures. Preserves.
Consomme. Very rich stock.
Coriander. A plant cultivated for its tender leaves, which are used in soups and salads and in making curry powder.
Cornichons. Pickles.
Cotelettes. Cutlets.
Coulis. A rich brown gravy.
Crème Brûlée. Browned sugar or caramel with cream.
Creole, A la. With tomatoes.
Crevettes. Shrimp.
Crimp. To cause to contract, or render more crisp, as the flesh of a fish by gashing it, while living, with a knife.
Croquettes. A preparation of mince with a bread-crumbed coating, and cooked till crisp.
Croustade, A kind of patty of bread or
prepared rice. Crouton. A sippet of fried or toasted
bread.
Crumpet. Raised muflans baked on a
griddle. Queue de Boeuf. Ox-tails. Currants . Dried currants are small black
grapes, named from Corinth, where they
are grown. Curries. Stews of meat or fish, seasoned
with curry powder and served with
rice.
Curry Powder. A mixture of turmeric, coriander seed, pepper, ginger, cardamons, cumin seed, caraway, and cayenne.
De, d' Of; as, filet de bceuf fillet of beef.
The Boston
Cook Booh 505
Desosser. To bone. Dinde. Turkey.
JSn Coquille. Served in shells.
£71 Papillote. In papers.
Endive. A plant of the Composite family,
used as a salad. Entrees. Small made dishes served with
the first course at an elaborate dinner. Entremets. Second-course side dishes,
including vegetables, eggs, and sweets. Espagnole. A rich brown sauce, the
^foundation of most brown sauces. Epinards, Spinach. Eperlans. Smelts.
Faisan. Pheasant.
Eanchonnettes and Florentines. Small pastries covered with a meringue.
Farcie. A kind of force-meat or stufiing.
Fausse Tortue. Mock Turtle.
Feuilletage. Puff paste.
Fillets. Pieces of meat or fish, generally rolled and tied.
Financi^re. A rich brown sauce, with wine and mushroom catchup.
Finnan Haddoclc. Haddock smoked and dried, named from Findhorn in Scotland, where they are obtained in perfection.
Flaus, DarioleSf and Mirlitons. French
cheese cakes. Foie. Liver.
Fondue. A preparation of melted cheese .
Fowl d la Marengo. A fowl browned in oil, and stewed in rich stock, seasoned with wine. Eaten and approved by Napoleon after the battle of Marengo.
Fraise. Strawberry.