The new century cookery book

Gateau, f. A round, flat cake, generally decorated. Essentially a cake made of a rich, well-beaten butter dough. Gelatine. A manufactured article, used for giving solidity to liquids. (See also Isinglass.) Girofle, f. Clove, e. A very pungent, aromatic spice, vulgarly called ‘ clou de girofle,’ because it has the form of a nail ; native of the island of Ternate. Glace, /. Frozen, iced. Glaze, e. Glace de viande, f. Stock or gravy reduced to the thickness of jelly ; used for glazing meats, &c., to improve their appearance. Well made glaze adheres firmly to the meat. Also used for strengthening soups and sauces. Guava. A tropical fruit ; native of the East and West Indies. The preserves of this fruit are highly esteemed in this country. Gumbo. The American term for okra soup or other preparations from okra, gumbo being the name by which okra is mostly known in South America. Chicken gumbo is a puree made from okra and chicken. Hache, f. Minced meat, finely sliced meat (see Hash). Hors-d'oeuvre, f. Appetisers. Small side dishes, dainty relishes, served cold, generally before the soup, in order to create appetite. Icing, e. Glasure, f., or glace. A covering for cakes or pastry, made with fine sugar and white of egg, or sugar and water, flavoured and coloured to taste. Isinglass. Gelatine. The former is prepared from the sound, or swimming, bladder of the sturgeon and other similar fishes. Both isinglass and gelatine are used for giving firmness to liquids, but cannot be regarded as an article of nourishment. Joint, e. Releve, f. The grosse piece or piece de resistance of a dinner. On the Continent the joint is usually served after the fish, whilst in this country it is served after the entrees. Krona pepper. A mild red pepper seasoning of delicate aroma and coral-red colour, used for all kinds of savoury preparation. Lait, f. Milk, e. A a lait, prepared with milk, or in milk. Larder, f. To lard, e. A culinary term which means to insert with a larding-pin (lardoire, f.) small strips of bacon (lardon, f.) into a piece of meat, poultry., or fish. Liaison, f. The mixture of yolk of eggs, cream, &c., used for thickening or binding white soups and sauces. Lit, f. Thin slices of meat spread in layers for culinary purposes. Lunch, e. Dejeuner a la fourchette, /. A repast between breakfast and dinner. The word is derived from the Welsh Llwne, lunching or hurrying. Robert Burns, in his Holy Friar , says, ‘ An’ cheese, an’ bread, frae women’s laps, was dealt about in lunches.’ Macedoine, f. A mixture of various kinds of vegetables or fruits, cut in even-shaped discs. The name is also applied to a collection of ripe fruit set in jelly in a mould, or a fruit salad flavoured with liqueurs and syrup. Maitre d'Hotel (ala), f. Hotel steward's fashion. Also the name of a flavouring butter, mixed with chopped parsley and seasoned with lemon- juice, pepper, and salt. Served on grilled meats or fish. Maitre d’Hotel sauce is a white sauce with chopped parsley. Dishes thus generally signify quickly and plainly prepared food in which parsley is used as the principal flavouring. Mayonnaise, f. A cold salad, sauce, or dressing. It is said to have been invented by the chef to the Due de Richelieu, after the victory of Mahon (Mahonnaise).