Croutons, /. Thin slices of bread cut
into shapes and fried, used for
garnishing dishes.
Cuisine, /. Kitchen, cookery. Faire
la cuisine, to cook or to dress victuals.
Cuisse, /. Leg, e. Cuisse de volaille,
leg of chicken or fowl.
Culinaire, /. This is applied to any-
thing in connection with the kitchen
or the art of cooking. A good cook
is called ‘ un artiste culinaire.’
Curry, from the Hindu word khura
(palatable, eatable). Kari, /. An
Indian condiment ; a stew of meat,
fish, or fowl; a sharp spiced sauce.
Dessert, /. The remains of a meal.
Now indicating fruits and sweetmeats
served after dinner. The ancient
Greeks and Romans already knew
this course, as being the custom -of
prolonging banquets.
Diable, /. Is applied to dishes with
sharp and hot seasoning ; a la diable,
devilled.
Dinde, Dindon, /. Turkey, e.
Durcelles, /., or Duxelles,/., is the name
given to a mixture of chopped mush-
rooms, shallots, parsley, &c., used
for flavouring sauces, purees, &c.
Eclair, /. A French pastry filled with
cream.
Emince, /. Finely sliced or shred.
Endive, /. A species of the genus
succory; used as salads and some-
times as vegetable. A native of
China and Japan, but grown in
Europe since the beginning of the
sixteenth century.
Entree, /. A course of dishes, or
corner dish for the first course ; the
conventional term for hot or cold side
dishes. Also defined as dishes- gene-
rally served with a sauce.
Entremets, /. Dainty dishes of dressed
vegetables, hot and cold sweets, and
after-dinner savouries served as second
course.
GLOSSARY OF TEEMS USED IN COOKE BY
711
Escalope, f. Thin, round steaks of veal
called ‘ collops.’ Obsolete, cascalope.
Meaning thin slices of any kind of
meat, usually egged, crumbed, and
fried.
Espagnole, /. A rich brown sauce ;
the foundation of nearly all brown
sauces, classified as the main grande
sauce, or sauce mere.
Fagot. A small bunch- of parsley and
savoury herbs. A combination of
culinary herbs.
Faire Revenir, /'. A term often used in
French cookery books ; its meaning
is to partly fry, meat or vegetables
being slightly browned without actu-
ally cooking them.
Filet, /. Fillet, e. The under cut of a
loin of beef, mutton, veal, pork, and
game. Also the boned breasts of
poultry, birds, the boned sides of fish
are also called fillets.
Flavouring, e. Seasoning. Certain
ingredients consisting principally of
spices, herbs, and essences, used in
cookery to impart taste and flavour
to food in order to render it more
palatable.
F oie Gras, /. Fat goose liver.
Fond, f. Strong gravy, meat-stock,
- bottom, as in fonds d' articliaut.
Fondant, /. Melting, e. A kind of
icing ; French dessert bon-bons.
Fondue, f. A preparation of melted
cheese, originally made in Switzer-
land. A savoury.
Forcemeat, e. From the French.
Farce, /., i.e. meat for stuffing.
Fran9aise (a la), f. French style, c.
Applied to a number of dishes of
French origin. The term is used for
dishes cooked in a simple manner as
well as for those of the most elaborate
finish.
Frapper, /. Iced (used when cooling
champagne, sauces, and creams).
F ricassee, f. . Fricasseed, e. The word
comes from the English ‘ freak,’
‘ brisk,’ ‘ dainty.’ A white stew of
chicken or veal.
Fritter, e. Beignets, f. Anything
dipped in batter, crumbed, or egged,
and fried.
Garnishing. As a culinary term, it
means to decorate a dish with edibles
of ornamental appearance.
Page 588
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
Croutons, /. Thin slices of bread cut into shapes and fried, used for garnishing dishes.
Cuisine, /. Kitchen, cookery. Faire la cuisine, to cook or to dress victuals.
Cuisse, /. Leg, e. Cuisse de volaille, leg of chicken or fowl.
Culinaire, /. This is applied to anything in connection with the kitchen or the art of cooking. A good cook is called ‘ un artiste culinaire.’
Curry, from the Hindu word khura (palatable, eatable). Kari, /. An Indian condiment ; a stew of meat, fish, or fowl; a sharp spiced sauce.
Dessert, /. The remains of a meal. Now indicating fruits and sweetmeats served after dinner. The ancient Greeks and Romans already knew this course, as being the custom -of prolonging banquets.
Diable, /. Is applied to dishes with sharp and hot seasoning ; a la diable, devilled.
Dinde, Dindon, /. Turkey, e.
Durcelles, /., or Duxelles,/., is the name given to a mixture of chopped mushrooms, shallots, parsley, &c., used for flavouring sauces, purees, &c.
Eclair, /. A French pastry filled with cream.
Emince, /. Finely sliced or shred.
Endive, /. A species of the genus
succory; used as salads and sometimes as vegetable. A native of China and Japan, but grown in Europe since the beginning of the sixteenth century.
Entree, /. A course of dishes, or corner dish for the first course ; the conventional term for hot or cold side dishes. Also defined as dishes- generally served with a sauce.
Entremets, /. Dainty dishes of dressed vegetables, hot and cold sweets, and after-dinner savouries served as second course.
GLOSSARY OF TEEMS USED IN COOKE BY
Escalope, f. Thin, round steaks of veal called ‘ collops.’ Obsolete, cascalope. Meaning thin slices of any kind of meat, usually egged, crumbed, and fried.
Espagnole, /. A rich brown sauce ; the foundation of nearly all brown sauces, classified as the main grande sauce, or sauce mere.
Fagot. A small bunch- of parsley and savoury herbs. A combination of culinary herbs.
Faire Revenir, /'. A term often used in French cookery books ; its meaning is to partly fry, meat or vegetables being slightly browned without actually cooking them.
Filet, /. Fillet, e. The under cut of a loin of beef, mutton, veal, pork, and game. Also the boned breasts of poultry, birds, the boned sides of fish are also called fillets.
Flavouring, e. Seasoning. Certain ingredients consisting principally of spices, herbs, and essences, used in cookery to impart taste and flavour to food in order to render it more palatable.
F oie Gras, /. Fat goose liver.
Fond, f. Strong gravy, meat-stock,
- bottom, as in fonds d' articliaut.
Fondant, /. Melting, e. A kind of icing ; French dessert bon-bons.
Fondue, f. A preparation of melted cheese, originally made in Switzerland. A savoury.
Forcemeat, e. From the French. Farce, /., i.e. meat for stuffing.
Fran9aise (a la), f. French style, c. Applied to a number of dishes of French origin. The term is used for dishes cooked in a simple manner as well as for those of the most elaborate finish.
Frapper, /. Iced (used when cooling champagne, sauces, and creams).
F ricassee, f. . Fricasseed, e. The word comes from the English ‘ freak,’
‘ brisk,’ ‘ dainty.’ A white stew of chicken or veal.
Fritter, e. Beignets, f. Anything dipped in batter, crumbed, or egged, and fried.
Garnishing. As a culinary term, it means to decorate a dish with edibles of ornamental appearance.