our own defects; and tlie great frugality, combined with
almost universal culinary skill, or culinary knowledge, at tlie
least — which prevails amongst many of them — is well worthy
of our imitation. Suggestions of this nature are not, how-
ever, sufficient for our purpose. Something definite, practical,
and easy of application, must open the way to our general
improvement. Efforts in the right direction are already
being made, I am told, by the establishment of well-conducted
schools for the early and efficient training of our female
domestic servants. These will materially assist our progress ;
and if experienced cooks will put aside tlie jealous spirit
of exclusiveness by which they are too often actuated, and
will impart freely the knowledge they have acquired, they alsc
may be infinitely helpful to us, and have a claim upon our
gratitude which ought to afford them purer satisfaction than
the sole possession of any secrets — genuine or imaginary —
connected with their craft.
The limits of a slight j reface do not permit me to pursue
this or any other topic at much length, and I must in conse-
quence leave my deficiencies to be supplied by some of the
thoughtful, and, in every way, more competent writers, who,
happily for us, abound at the present day ; and make here my
adieu to the reader.
ELIZA. ACTON
London , May, 1855.
VOCABULARY OF TEEMS,
PRINCIPALLY FRENCH, USED IN MODERN COOKERY.
Aspic — fine transparent savoury
jelly, in which, cold game,
poultry, fish, &c., are moulded ;
and which serves also to decorate
or garnish them.
Assiette Volante — a dish which is
handed round the table with-
out ever being placed upon
it. Small fondus in paper
cases are often served thus ;
and various other prepara-
tions, which require to be eaten
very hot.
Blanquelte — a kind of fricassee.
Boudin — a somewhat expensive dish,
formed of the French force-
meat called quenelles , com-
posed either of game, poultry,
butcher’s meat, or fish, moulded
frequently into the form of a
rouleau , and gently poached
until it is firm ; then some-
times broiled or fried, but as
frequently served plain.
Bouilli — boiled beef, or other
meat, beef being more generally
understood by the term.
Bouillie — a sort of hasty pudding.
Bouillon — broth.
Casserole — a stewpan ; and the
name also given to a rice-
crust, when moulded in the
form of a pie, then baked and
filled with a mince or puree of
game, or with a blanquette of
white meat.
Court Bouillon — a preparation of
vegetables and wine, in which
(in expensive cookery) fish is
boiled.
Consomme — very strong rich stock
or gravy.
Croustade — a case or crust formed
of bread, in which minces,
purees of game, and other pre-
parations are served.
Crouton — a sippet of bread.
EntrSe — a first-course side or corner
dish.*'
Entremets — a second-course side or
corner dish.
Espagnole , or Spanish sauce — a
brown gravy of high savour.
* Neither the roasts nor t*he removes come under the denomination of entries; and
the same remark applies equally to the entremets in the second course. Large standing
dishes at the sides, such as raised pies, timbales, &c., served usually in grand repasts,
are called flanks ; but in an ordinary service all the intermediate dishes between the
joints and roasts are distinguished by the name of entrees , or entremets.
VOCABULARY OF TERMS.
2
Farce — forcemeat.
Fondu — a cheese souffle.
Page 2
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
our own defects; and tlie great frugality, combined with almost universal culinary skill, or culinary knowledge, at tlie least — which prevails amongst many of them — is well worthy of our imitation. Suggestions of this nature are not, however, sufficient for our purpose. Something definite, practical, and easy of application, must open the way to our general improvement. Efforts in the right direction are already being made, I am told, by the establishment of well-conducted schools for the early and efficient training of our female domestic servants. These will materially assist our progress ; and if experienced cooks will put aside tlie jealous spirit of exclusiveness by which they are too often actuated, and will impart freely the knowledge they have acquired, they alsc may be infinitely helpful to us, and have a claim upon our gratitude which ought to afford them purer satisfaction than the sole possession of any secrets — genuine or imaginary — connected with their craft.
The limits of a slight preface do not permit me to pursue this or any other topic at much length, and I must in consequence leave my deficiencies to be supplied by some of the thoughtful, and, in every way, more competent writers, who, happily for us, abound at the present day ; and make here my adieu to the reader.
ELIZA. ACTON
London , May, 1855.
VOCABULARY OF TEEMS,
PRINCIPALLY FRENCH, USED IN MODERN COOKERY.
Aspic — fine transparent savoury
jelly, in which, cold game, poultry, fish, &c., are moulded ; and which serves also to decorate or garnish them.
Assiette Volante — a dish which is handed round the table without ever being placed upon it. Small fondus in paper cases are often served thus ; and various other preparations, which require to be eaten very hot.
Blanquelte — a kind of fricassee.
Boudin — a somewhat expensive dish, formed of the French forcemeat called quenelles , composed either of game, poultry, butcher’s meat, or fish, moulded frequently into the form of a rouleau , and gently poached until it is firm ; then sometimes broiled or fried, but as frequently served plain.
Bouilli — boiled beef, or other meat, beef being more generally understood by the term.
Bouillie — a sort of hasty pudding.
Bouillon — broth.
Casserole — a stewpan ; and the name also given to a ricecrust, when moulded in the form of a pie, then baked and filled with a mince or puree of game, or with a blanquette of white meat.
Court Bouillon — a preparation of vegetables and wine, in which (in expensive cookery) fish is boiled.
Consomme — very strong rich stock or gravy.
Croustade — a case or crust formed of bread, in which minces, purees of game, and other preparations are served.
Crouton — a sippet of bread.
EntrSe — a first-course side or corner dish.*'
Entremets — a second-course side or corner dish.
Espagnole , or Spanish sauce — a brown gravy of high savour.
* Neither the roasts nor t*he removes come under the denomination of entries; and the same remark applies equally to the entremets in the second course. Large standing dishes at the sides, such as raised pies, timbales, &c., served usually in grand repasts, are called flanks ; but in an ordinary service all the intermediate dishes between the joints and roasts are distinguished by the name of entrees , or entremets.
VOCABULARY OF TERMS.
Farce — forcemeat.
Fondu — a cheese souffle.