Sour, sharp, piquant.
Apricot.
To flavour or to season.
Eel.
Sirloin of beef.
Artichoke.
Asparagus.
Savoury jelly.
Brill.
Banana.
A large vessel usually made of
copper and half filled with
hot water, in which small
saucepans are placed, the
gas burning underneath
keeping the water hot and
also the contents of the small
saucepans, without any lia¬
bility of the contents burning,
GAS COOKERY BOOK.
257
Menu Terms and
Words in French.
Barbe Capucine
Bouch^es
Bouilli .
Bearnaise
Bechamel
B^casse .
Betterave . .
Beurre .
Beurre Noir ...
Bceuf .
Boisson .
Bordeaux
Brunoise
Bouquet garni ..
Blanquette
Brioche ...
Cabillaud
Canape: ...
Canard ..
Canard sauvage
Caneton
Cervelles
Cervelle de
Veaux
Celeri .
Caviare .
Cerf .
Cerise .
Casserole
Civet .
Chapon .
Chaponneal
Pronounced.
(barb-cap-u-seen)
(boo-shay)
(boo-ee) ...
(bare-naise)
(bay-sha-mel)
(bay-kass)
(better-ahve)
(burr)
(burr-nwhar)
(buff)
(bwa-song)
(bord-o) ...
(brew-nwahs)
(boo-kay-garnee)
(blong-ket)
(bree-osh)
(cab-ill-o)
(kan-ah-pay)
(kan-ar) ...
(kan-ar-so-vahj)
(kan-ton) ...
(serv-el) ...
(serv-el-der-vo)
English Meaning.
A salad of long, thin, narrow,
yellow leaves.
Small puff paste cases filled
with fish, fowl or meat
savoury, and small enough
to be just a mouthful.
Beef that has been boiled to
make soup.
A rich sauce made with wine.
A white sauce richly made.
Woodcock.
Beetroot.
Butter.
Butter cooked until it is a dark
brown color.
Beef.
Beverage— drink.
Claret wine from Bordeaux.
Brownish soup containing
vegetables.
A small bunch of parsley and
savoury herbs tied together
with a bay leaf.
A fricassee of slices of white
meat, and made with white
sauce.
A light French paste cake
similar to a bath bun.
Codfish.
A round or square piece of
toasted bread with some kind
of pur£e on it.
Duck.
Wild duck.
Duckling.
Brains.
Calf's brains.
(sel-eree) ...
(kav-ee-are)
(sairf)
(serees) ...
(kasser-ol)
(see-vay) . . .
(sha-pon) ...
(sha-pon-o)
... Celery.
... The roe of the sturgeon pre¬
served in salt.
... Stag.
... Cherry.
... A species of stewpan made in
porcelain or earthenware,
with a tight-fitting lid.
... A stew of hare or venison.
... A capon.
... A young capon.
R
258
THE HOUSEHOLD
t
Menu Terms and
Words in French.
Pronounced.
English Meaning.
Choux .
(shoo) .
Cabbages.
Chgux de
(shoo-de Brew-sel
Brussels sprouts.
Bruxelles
Chou fleur
(shoo-fler)
Cauliflower.
Chicor^e
(she-ko-ray)
Endive.
Chaudfroid
(sho-froi) ...
Cold meats re-served hot
with sauces.
Citron .
(see-trong)
Lemon.
Compote .
(kom-poht)
Stewed fruits.
Confiture
(kong-feet-tur) ...
Preserves, jams.
CONSOMM&
(kon-som-aye) ...
A very strong clear soup or
gravy obtained by slowly
stewing the meat.
Coquillage
(ko-kill-ahj)
Shell fish.
CORNICHON
(kor-nee-shon) ...
Gherkins, pickled.
Cotelette
Croquettes
(ko-te-let)
(kro-ket) ...
Chop or cutlet.
Savouries of fish, meat, or
fowl, rolled into shapes and
fried.
Cr6utons
(kroo-tong)
Fried bread, used as a garnish.
Croustades
(kroo-tard)
Bread fried to serve meats or
fish upon.
Culotte de
(kew-lot-der-buff)
Rump of beef.
Bgeuf
Cru .
(krew)
Raw, uncooked.
Creme .
(kraim)
Cream.
Cresson ..
(kress ong)
Watercress.
Crevette
(kray-vet)
Shrimps.
CUISSE .
(quiss)
Thigh, or leg of fowl.
Dejeuner
(day-jern-ai)
Breakfast, or as on the Con¬
tinent, luncheon.
Diner .
(dee-nay)...
Dinner.
Dejeuner A la
Page 138
Presented as published in 1900. 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
Sour, sharp, piquant.
Apricot.
To flavour or to season.
Eel.
Sirloin of beef.
Artichoke.
Asparagus.
Savoury jelly.
Brill.
Banana.
A large vessel usually made of copper and half filled with hot water, in which small saucepans are placed, the gas burning underneath keeping the water hot and also the contents of the small saucepans, without any liability of the contents burning,
Menu Terms and Words in French.
Barbe Capucine Bouch^es
Bouilli .
Bearnaise
Bechamel
B^casse .
Betterave . .
Beurre .
Beurre Noir ...
Bceuf .
Boisson .
Bordeaux
Brunoise
Bouquet garni ..
Blanquette
Brioche ...
Cabillaud Canape: ...
Canard .. Canard sauvage Caneton Cervelles Cervelle de
Veaux
Celeri .
Caviare .
Cerf .
Cerise .
Casserole
Civet .
Chapon .
Chaponneal
Pronounced.
(barb-cap-u-seen)
(boo-shay)
(boo-ee) ...
(bare-naise) (bay-sha-mel) (bay-kass) (better-ahve) (burr)
(burr-nwhar) (buff)
(bwa-song) (bord-o) ... (brew-nwahs)
(boo-kay-garnee)
(blong-ket)
(bree-osh)
(cab-ill-o)
(kan-ah-pay)
(kan-ar) ... (kan-ar-so-vahj) (kan-ton) ... (serv-el) ... (serv-el-der-vo)
English Meaning.
A salad of long, thin, narrow, yellow leaves.
Small puff paste cases filled with fish, fowl or meat savoury, and small enough to be just a mouthful.
Beef that has been boiled to make soup.
A rich sauce made with wine.
A white sauce richly made.
Woodcock.
Beetroot.
Butter.
Butter cooked until it is a dark brown color.
Beef.
Beverage— drink.
Claret wine from Bordeaux.
Brownish soup containing vegetables.
A small bunch of parsley and savoury herbs tied together with a bay leaf.
A fricassee of slices of white meat, and made with white sauce.
A light French paste cake similar to a bath bun.
Codfish.
A round or square piece of toasted bread with some kind of pur£e on it.
Duck.
Wild duck.
Duckling.
Brains.
Calf's brains.
(sel-eree) ... (kav-ee-are)
(sairf) (serees) ... (kasser-ol)
(see-vay) . . . (sha-pon) ... (sha-pon-o)
... Celery.
... The roe of the sturgeon pre¬ served in salt.
... Stag.
... Cherry.
... A species of stewpan made in porcelain or earthenware, with a tight-fitting lid.
... A stew of hare or venison.
... A capon.
... A young capon.
R
t
Menu Terms and Words in French.
Pronounced.
English Meaning.
Choux .
(shoo) .
Cabbages.
Chgux de
(shoo-de Brew-sel
Brussels sprouts.
Bruxelles
Chou fleur
(shoo-fler)
Cauliflower.
Chicor^e
(she-ko-ray)
Endive.
Chaudfroid
(sho-froi) ...
Cold meats re-served hot
with sauces.
Citron .
(see-trong)
Lemon.
Compote .
(kom-poht)
Stewed fruits.
Confiture
(kong-feet-tur) ...
Preserves, jams.
CONSOMM&
(kon-som-aye) ...
A very strong clear soup or
gravy obtained by slowly stewing the meat.
Coquillage
(ko-kill-ahj)
Shell fish.
CORNICHON
(kor-nee-shon) ...
Gherkins, pickled.
Cotelette
Croquettes
(ko-te-let) (kro-ket) ...
Chop or cutlet.
Savouries of fish, meat, or fowl, rolled into shapes and
fried.
Cr6utons
(kroo-tong)
Fried bread, used as a garnish.
Croustades
(kroo-tard)
Bread fried to serve meats or
fish upon.
Culotte de
(kew-lot-der-buff)
Rump of beef.
Bgeuf
Cru .
(krew)
Raw, uncooked.
Creme .
(kraim)
Cream.
Cresson ..
(kress ong)
Watercress.
Crevette
(kray-vet)
Shrimps.
CUISSE .
(quiss)
Thigh, or leg of fowl.
Dejeuner
(day-jern-ai)
Breakfast, or as on the Con¬
tinent, luncheon.
Diner .
(dee-nay)...
Dinner.
Dejeuner A la