Old wines that have been bottled for any length of time should be
carefully decanted by an experienced person, so as to avoid any un-
necessary agitation of the bottle. On the Continent and in the best
houses in this country a decanting basket is used. This is highly
recommended, for it greatly simplifies the troublesome process of
decanting.
AN EPITOME OF GASTRONOMY,
.BASEI? ON BBILLAT-SAVAKIN’S MAXIMS.
The fate of nations on their food depends.
Say what you eat — I’ll know your tastes and friends.
Were there no life, the universe were naught ;
Life to sustain apt food must still be sought.
Beasts feed, man eats ; the man of cultured sense
Alone gives eating its due eminence.
Nature compels us all to take a bite,
But softens with the bait of appetite
Her iron rule ; obedience she rewards
With pleasures only known at dainty boards.
Good livers show their judgment in their food.
Why not prefer that which our taste finds good ?
All ages, ranks, and climes enjoy good cheer —
A recompense for other goods not here.
The first long hour is doubly drear, except
At tables where a knowing chef is kept.
Who finds a planet out his race may wish
To serve. He serves them who finds out a dish.
A drunkard knows not how to drink ; ’tis meet
To say a glutton knows not how to eat.
First solid foods, then the more delicate.
Mild wines the first ; the heady should come late.
CULINARY MEMORANDA.
CULINARY MEMORANDA.
CULINARY MEMORANDA.
CULINARY MEMORANDA.
CULINARY MEMORANDA.
CULINARY MEMORANDA.
CULINARY MEMORANDA.
CULINARY MEMORANDA.
GLOSSARY OF TERMS USED IN COOKERY
Abricote,/. Candied apricot, e. Masked
with apricot marmalade.
Ail (une gousse d’ail),/. Garlic ; a clove
of garlic, e.
A la, /. A la mode de, after the style or
fashion of ; a la francaise, French
style ; a la Reine, Queen . style ; a
l’lmperatrice, Empress style ; a la
russe, Russian style, &c. &e.
A la Broche, /. Roasted in front of the
fire on- spit, or skewer.
Albumine,/. Albumen (white of egg).
Amalgamer, /. Amalgamate, e. To mix
several substances.
Anglaise (al’),/. English style. Affixed
to a dish usually implies that it con-
sists of something plain roasted or
plain boiled, or that the dish is pre-
pared in a style typical of this country ;
it does not necessarily follow that
it must be plain.
Aromates, /. Yegetable herbs as used
for flavouring. Aromatic herbs, such
as thyme, bay -leaves, tarragon, chervil,
&c.
Aspic,/. Savoury jelly. A l’aspic, set
in aspic, or garnished with aspic.
Assaisonner, /. To season, tQflavour,
to mix.
Au gratin, /. A term applied to certain
dishes covered with sauce, bread-
crumbs, and browned in the oven or
under a salamander ; served in the
dish on which baked.
Au maigre, /. A French expression used
for dishes prepared without meat.
Lenten dishes.
Au naturel, /. Food cooked plainly and
simply.
Baba (from the Polish word babka). A
very light yeast cake. Substitute for
tipsy-cake.
Bain-Marie, /. The culinary water-bath,
with a distinct set of. small saucepans
where sauces, &c., are kept so that
they are nearly at the boiling point
without burning or reducing.
Barbecue, /. The mode of cooking
(roasting) an animal whoje ; a social
entertainment in the open air ; to dress
and roast whole.
Bearnaise, /. A word much used in
cookery for a rich white herb sauce.
Derived from the word Bearn, birth-
place of King Henry IV., who was a
great gourmand.
Page 586
Presented as published in 1901. 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
Old wines that have been bottled for any length of time should be carefully decanted by an experienced person, so as to avoid any unnecessary agitation of the bottle. On the Continent and in the best houses in this country a decanting basket is used. This is highly recommended, for it greatly simplifies the troublesome process of decanting.
AN EPITOME OF GASTRONOMY,
BASED ON BRILLAT-SAVARIN'S MAXIMS.
The fate of nations on their food depends.
Say what you eat — I’ll know your tastes and friends.
Were there no life, the universe were naught ;
Life to sustain apt food must still be sought.
Beasts feed, man eats ; the man of cultured sense Alone gives eating its due eminence.
Nature compels us all to take a bite,
But softens with the bait of appetite Her iron rule ; obedience she rewards With pleasures only known at dainty boards.
Good livers show their judgment in their food.
Why not prefer that which our taste finds good ?
All ages, ranks, and climes enjoy good cheer —
A recompense for other goods not here.
The first long hour is doubly drear, except At tables where a knowing chef is kept.
Who finds a planet out his race may wish To serve. He serves them who finds out a dish.
A drunkard knows not how to drink ; ’tis meet To say a glutton knows not how to eat.
First solid foods, then the more delicate.
Mild wines the first ; the heady should come late.
GLOSSARY OF TERMS USED IN COOKERY
Abricote,/. Candied apricot, e. Masked with apricot marmalade.
Ail (une gousse d’ail),/. Garlic ; a clove of garlic, e.
A la, /. A la mode de, after the style or fashion of ; a la francaise, French style ; a la Reine, Queen . style ; a l’lmperatrice, Empress style ; a la russe, Russian style, &c. &e.
A la Broche, /. Roasted in front of the fire on- spit, or skewer.
Albumine,/. Albumen (white of egg).
Amalgamer, /. Amalgamate, e. To mix several substances.
Anglaise (al’),/. English style. Affixed to a dish usually implies that it consists of something plain roasted or plain boiled, or that the dish is prepared in a style typical of this country ; it does not necessarily follow that it must be plain.
Aromates, /. Yegetable herbs as used for flavouring. Aromatic herbs, such as thyme, bay -leaves, tarragon, chervil, &c.
Aspic,/. Savoury jelly. A l’aspic, set in aspic, or garnished with aspic.
Assaisonner, /. To season, tQflavour, to mix.
Au gratin, /. A term applied to certain dishes covered with sauce, breadcrumbs, and browned in the oven or under a salamander ; served in the dish on which baked.
Au maigre, /. A French expression used for dishes prepared without meat. Lenten dishes.
Au naturel, /. Food cooked plainly and simply.
Baba (from the Polish word babka). A very light yeast cake. Substitute for tipsy-cake.
Bain-Marie, /. The culinary water-bath, with a distinct set of. small saucepans
where sauces, &c., are kept so that they are nearly at the boiling point without burning or reducing.
Barbecue, /. The mode of cooking (roasting) an animal whoje ; a social entertainment in the open air ; to dress and roast whole.
Bearnaise, /. A word much used in cookery for a rich white herb sauce. Derived from the word Bearn, birthplace of King Henry IV., who was a great gourmand.