Cookery for every household

Fricandelles — Small steaks of game or veal, generally braised. Fricassee — A kind of stew, generally white, and the sauce thickened with yolks of eggs and cream. Future — The deep fat used for frying, also applied to the articles fried in the fat. Fumet — Essence of meat, game, fish, &c. Galantine — Meat or poultry boned and stuffed, glazed or coated with sauce, and served cold. Galette — A kind of light roll or bun. Garbure — A very plain soup, generally made of bread and vegetables. Gdteau — A cake, or a dish made in the form of a cake. Gaufre — A biscuit-like cake made in a special kind of mould. Gelee — Jelly. Gibier — Game. Gibolette — A stew or fricassee of rabbit. Glace — An ice. Glace — Iced, glazed, or frozen. Glace de viande — Glaze. Gout — Taste. Gras ( au ) — With meat or meat gravy. Gratiner — To brown in oven or under grill. Grenadin — Small pieces of veal or other meat larded and braised. Hache — Cold meat minced or cut in small pieces. Hdtelets — Silver skewers, used for holding meat together. Hors-d' oeuvre — Small tasty “tit-bits,” served before the soup to give an appetite. Irlandaise (a la) — In the Irish style, generally with potatoes in it. Italienne (a la) — In the Italian way, generally with macaroni or Italian paste and tomatoes. Jardiniere (A la) — Served with a garnish of vegetables. Julienne [A la) — Served with a garnish of vegetables cut in fine shreds. Jus — Juice or gravy. Kabobs — Small pieces of meat, highly seasoned, fixed on a skewer, and generally grilled or braised. Kari ( en ) — Served in a curry sauce. Kromeskis — A savoury mixture of meat or fish wrapped in bacon, then dipped in batter and fried. Kugelhopf — A kind of German cake. Larder or Piquer — To lard. Lardons — Lardoons, the pieces of bacon used for larding. Liaison — A mixture of eggs and cream for thickening soups and sauces. Luting — A paste of flour and water used for fastening the fids on pie and terrine moulds. Macedoine — A mixture of vegetables or fruit cut in small pieces or dice. Madeleine — A small French cake similar to a spongecake. Maitre d'hdtel (A la) — Applied to dishes in which parsley is the principal flavouring. Marinade — A mixture of oil, wine or vinegar, vegetables, herbs, &c., in which meat or fish is soaked to make it tender before cooking. Masquer — To coat a dish with sauce ; to line a mould with jelly. Matelote — A stew of fish, generally flavoured with herbs and wine. Menu — Bill of fare. Mets — The dishes of which the menu is composed. Mijoter — To simmer ; to cook slowly. Minute (A la) — Applied to a dish that is cooked very quickly. Mirepoix — A mixture of vegetables and seasonings, which form the foundation of a sauce, or for braising purposes. Mirletons — Small fancy tartlets. Mitonner — To cook slowly and for a long time. Mortfier — To hang a joint or bird until it is tender. Mouiller — To moisten. Mousse — Something fight and spongy. Napper — To cover ; to coat. Navarin — A stew of mutton in which turnips form one of the principal ingredients. Neige (A la) — Like snow ; white of egg beaten stiffly. Nouilles — Nudels or noodles; a kind made with flour, water, and eggs ; cut in strips and boiled, it somewhat resembles macaroni. Oreilles — Ears. Orangeat — Candied orange peel.