Palmettes, palm-shaped pieces of puff-paste, used in decorating. Panés a ? Anglaise, treated 4 Anglaise, see Anglaise. Pannequets, see No. 2403. Papillote, see No. 1259. Pate a Choux, see No. 2373. Paupiette, a strip of chicken, of fish fillet, or other meat, garnished with forcemeat, rolled to resemble a scroll and cooked. Paysanne-fashion, see Cut. Pluches, the shreds of chervil, used for soups. Pole, Poéling, see No. 250. Poéle (A Ja), see No. 395. Pralin, see No. 2352. Pralined, having been treated with Pralin, q.v. Printanier (Eng. Vernal), a name given to a garnish of early-season vegetables, cut to various shapes. Profiterolles, see No. 218. Rabie, the back of a hare. Ravioli, see No. 2296. Ribbon Stage, see No. 2376. Rissole, to fry brown. Salpicon, a compound of various products, cut into dice, and, generally, cohered with sauce or forcemeat. Saute, Sautéed, a process of cooking described under No. 251. Sauté, a qualifying term applied to dishes treated in the way described under No. 251. Savarin-mould, an even, crown-shaped mould. Small-Ball Stage, see Stages in the Cooking of Sugar, below. Small-Crack Stage, see Stages in the Cooking of Sugar, below. Small-Thread Stage, see Stages in the Cooking of Sugar, below. Soufié, name given to a class of light, hot or cold preparations of fish, meat, poultry, game, etc., and sweets, to which the whites of eggs are usually added if the preparation is served hot, and to which whisked cream is added if the preparation is served cold. Soup-Flute, see Flute. Stages in the Cooking of Sugar :— Small-Thread Large Then | Se No. 2344. Small-Ball Xv1 GLOSSARY Stages in the Cooking of Sugar (continued) :— Large-Ball Small-Crack Large-Crack Caramel Nappe, see No. 2955. Subrics, see No. 2137. Supréme, a name given to the fillet of the breast of a fowl. The term has been extended to certain of the best parts of fish, game, etc Terrine, a patty. Terrine & Paté, a special utensil in which patties are cooked. Tomatéd. Preparations are said to be tomatéd when they are mixed with enough tomato purée for the shade and flavour of the latter to be distinctly perceptible in them. Vesiga, the dried spine-marrow of the sturgeon. Zest, the outermost, coloured, glossy film of the rind of an orange or lemon See No. 2344. PART I FUNDAMENTAL ELEMENTS OF COOKING CHAPTER I FONDS DE CUISINE BEFORE undertaking the description of the different kinds of dishes whose recipes I purpose giving in this work, it will be necessary to reveal the groundwork whereon these recipes are built. And, although this has already been done again and again, and is wearisome in the extreme, a text-book on cooking that did not include it would be not only incomplete, but in many cases incomprehensible. Notwithstanding the fact that it is the usual procedure, in culinary matters, to insist upon the importance of the part played by stock, I feel compelled to refer to it at the outset of this work, and to lay even further stress upon what has already been written on the subject. Indeed, stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one’s stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect any- thing approaching a satisfactory result.

AI-modernized reading of the original text

Palmettes, palm-shaped pieces of puff-paste, used in decorating. Panés à l'Anglaise, treated 4 Anglaise, see Anglaise. Pannequets, see No. 2403. Papillote, see No. 1259. Pate a Choux, see No. 2373. Paupiette, a strip of chicken, of fish fillet, or other meat, garnished with forcemeat, rolled to resemble a scroll and cooked. Paysanne-fashion, see Cut. Pluches, the shreds of chervil, used for soups. Poêle, Poêling, see No. 250. Poêle (À la), see No. 395. Pralin, see No. 2352. Pralined, having been treated with Pralin, q.v. Printanier (Eng. Vernal), a name given to a garnish of early-season vegetables, cut to various shapes. Profiterolles, see No. 218. Rabie, the back of a hare. Ravioli, see No. 2296. Ribbon Stage, see No. 2376. Rissole, to fry brown. Salpicon, a compound of various products, cut into dice, and, generally, cohered with sauce or forcemeat. Saute, Sautéed, a process of cooking described under No. 251. Sauté, a qualifying term applied to dishes treated in the way described under No. 251. Savarin-mould, an even, crown-shaped mould. Small-Ball Stage, see Stages in the Cooking of Sugar, below. Small-Crack Stage, see Stages in the Cooking of Sugar, below. Small-Thread Stage, see Stages in the Cooking of Sugar, below. Soufflé, name given to a class of light, hot or cold preparations of fish, meat, poultry, game, etc., and sweets, to which the whites of eggs are usually added if the preparation is served hot, and to which whisked cream is added if the preparation is served cold. Soup-Flute, see Flute. Stages in the Cooking of Sugar :— Small-Thread Large Then | Se No. 2344. Small-Ball Xv1 GLOSSARY Stages in the Cooking of Sugar (continued) :— Large-Ball Small-Crack Large-Crack Caramel Nappe, see No. 2955. Subrics, see No. 2137. Supréme, a name given to the fillet of the breast of a fowl. The term has been extended to certain of the best parts of fish, game, etc Terrine, a patty. Terrine & Paté, a special utensil in which patties are cooked. Tomatéd. Preparations are said to be tomatéd when they are mixed with enough tomato purée for the shade and flavour of the latter to be distinctly perceptible in them. Vesiga, the dried spine-marrow of the sturgeon. Zest, the outermost, coloured, glossy film of the rind of an orange or lemon See No. 2344. PART I FUNDAMENTAL ELEMENTS OF COOKING CHAPTER I BEFORE undertaking the description of the different kinds of dishes whose recipes I purpose giving in this work, it will be necessary to reveal the groundwork whereon these recipes are built. And, although this has already been done again and again, and is wearisome in the extreme, a text-book on cooking that did not include it would be not only incomplete, but in many cases incomprehensible. Notwithstanding the fact that it is the usual procedure, in culinary matters, to insist upon the importance of the part played by stock, I feel compelled to refer to it at the outset of this work, and to lay even further stress upon what has already been written on the subject. Indeed, stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one’s stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.

A guide to modern cookery