Choux (shoo). — Small French cakes. Civet (see-va). — A thick, rich stew of hare or rabbit. Clouter (klou-te). — To insert nail shaped pieces of tongue etc., into meat or poultry; to put cloves in meat. Collop (kol-lop). — A small, thin, round slice of poultry or meat. Comfits (kon-fits).— Confections; sweet- meats. Confitures (kon-fee-ture). — Preserves, sweetmeats, jams, etc. Compote (kom-pot). — A stew of fruit, vegetables, etc. Consomme (kon-som-may). — ^A strong, clear soup. Coquilles (ko-kee-ye). — Shell«shaped dishes for serving oysters and other savories. Couronne, En (koo-ron). — To serve anything like fritters, etc., in the shape of a crown or ring. Cover. — The place at table arranged for each guest. Crackling. — The rind of roast perk. Crepes (kreeps). — A kind of pan^cake. GLOSSAKY 635 Croquantees (kro-kan-te). — A bright mixture of fruit and boiled sugar. Croquettes (kro-kets). — A preparation of minces of meat, etc., flavored and fried in any desired shape. The word signifies something crisp. Croustades (kroos-tard). — Rich pie crust or paste, baked in ornamental shapes and filled witli minces, etc. CroUte (krou-t). — Crusts or cakes. CroMons (kru-tong). — Fried sippets of bread used for garnishing. Cullis (kul-lis). — A strong broth of meat, strained and made clear. Also a savory jelly. Curacoa (kur-a-so). — A flavoring extract made from oranges. (See "Extracts and Flavorings "). Curry (kur-ry). — A kind of sauce con- taining pepper and other strong spices. Also a stew of fowl, fish, etc., cooked with curry sauce. Dariole (da-re-ol). — Custard, cream= cake, or a sweet tart baked in a dariole mold. Dartwois (dar-twor). — A French puflf= Daube (doe-b). — Stewed meat. En daube, is meat, fowl or game stewed in sauce. Daubiere (doe-bee-air). — An oval 8tew= pan. Dauphins (doe-fen). — Tartletts filled with preserves. D&sosser (das-os-say). — To take the bones out of meat, poultry, etc. Doree (doe-ray). — Egg beaten up and brushed over pastry to give it a golden hue. Dorure (doe-roor). — Literally gilding. Well beaten yolks of eggs used to give surfaces a golden or yellow color. Dorer, to gild with the fore- going. Dresden Patties. — Same as croustades, which see. J^clair (a-klair). — A small, light cake. J^ntrSes (on-tray). — The made dishes which follow the first course at a meal. Entremet (on-tre-may). — Small side dishes, usually ornamental, served during the second course. Entre- mets Sucre, are sweet entremets, and include cakes, puddings, etc. JEJpigramme or Epigram (ep-e-gram). — An entree in which two materials are placed alternately in a ring. Escallopes. — Same as collops which see. Espagnole (es-pa-gnol). — A rich, brown, Spanish sauce. Fagot. — A small bunch of thyme, pars- ley, etc., tied together. Farce (fars). — Forcemeat or stuffing. Feuilletage (few-e-tazh). — Puff paste. Fillet (fil-let). — A piece of meat, game or fish cut into a string=^like form. Also the under cut of a sirloin of beef. Financier e (fee-nan-ce-air). — A highly flavored ragout or sauce. Flamber (flom-bay). — To singe fowl or game after being picked. Flan (flan). — A French custard. Fiance (flarn-s). — Side dishes for dinner. Flaun. — Small pastry, much like tarts. Florentines (flor-an-tin). — Light pastry meringued over. Flummery. — Originally a sort of pap made of flour or meal; now a light food made of various ingredients.

AI-modernized reading of the original text

Choux (shoo). — Small French cakes. Civet (see-va). — A thick, rich stew of hare or rabbit. Clouter (klou-te). — To insert nail shaped pieces of tongue etc., into meat or poultry; to put cloves in meat. Collop (kol-lop). — A small, thin, round slice of poultry or meat. Comfits (kon-fits).— Confections; sweetmeats. Confitures (kon-fee-ture). — Preserves, sweetmeats, jams, etc. Compote (kom-pot). — A stew of fruit, vegetables, etc. Consomme (kon-som-may). — ^A strong, clear soup. Coquilles (ko-kee-ye). — Shell shaped dishes for serving oysters and other savories. Couronne, En (koo-ron). — To serve anything like fritters, etc., in the shape of a crown or ring. Cover. — The place at table arranged for each guest. Crackling. — The rind of roast perk. Crepes (kreeps). — A kind of pancake. Croquantees (kro-kan-te). — A bright mixture of fruit and boiled sugar. Croquettes (kro-kets). — A preparation of minces of meat, etc., flavored and fried in any desired shape. The word signifies something crisp. Croustades (kroos-tard). — Rich pie crust or paste, baked in ornamental shapes and filled witli minces, etc. Croute (krou-t). — Crusts or cakes. CroMons (kru-tong). — Fried sippets of bread used for garnishing. Cullis (kul-lis). — A strong broth of meat, strained and made clear. Also a savory jelly. Curacoa (kur-a-so). — A flavoring extract made from oranges. (See "Extracts and Flavorings "). Curry (kur-ry). — A kind of sauce containing pepper and other strong spices. Also a stew of fowl, fish, etc., cooked with curry sauce. Dariole (da-re-ol). — Custard, cream= cake, or a sweet tart baked in a dariole mold. Dartwois (dar-twor). — A French puff Daube (doe-b). — Stewed meat. En daube, is meat, fowl or game stewed in sauce. Daubiere (doe-bee-air). — An oval 8tew= pan. Dauphins (doe-fen). — Tartletts filled with preserves. D&sosser (das-os-say). — To take the bones out of meat, poultry, etc. Doree (doe-ray). — Egg beaten up and brushed over pastry to give it a golden hue. Dorure (doe-roor). — Literally gilding. Well beaten yolks of eggs used to give surfaces a golden or yellow color. Dorer, to gild with the foregoing. Dresden Patties. — Same as croustades, which see. J^clair (a-klair). — A small, light cake. J^ntrSes (on-tray). — The made dishes which follow the first course at a meal. Entremet (on-tre-may). — Small side dishes, usually ornamental, served during the second course. Entremets Sucre, are sweet entremets, and include cakes, puddings, etc. JEJpigramme or Epigram (ep-e-gram). — An entree in which two materials are placed alternately in a ring. Escallopes. — Same as collops which see. Espagnole (es-pa-gnol). — A rich, brown, Spanish sauce. Fagot. — A small bunch of thyme, parsley, etc., tied together. Farce (fars). — Forcemeat or stuffing. Feuilletage (few-e-tazh). — Puff paste. Fillet (fil-let). — A piece of meat, game or fish cut into a string like form. Also the under cut of a sirloin of beef. Financier e (fee-nan-ce-air). — A highly flavored ragout or sauce. Flamber (flom-bay). — To singe fowl or game after being picked. Flan (flan). — A French custard. Fiance (flarn-s). — Side dishes for dinner. Flaun. — Small pastry, much like tarts. Florentines (flor-an-tin). — Light pastry meringued over. Flummery. — Originally a sort of pap made of flour or meal; now a light food made of various ingredients.

The household cook book