Casserole, — ^A crust of rice, which after having been molded into the
iorm of a pie, is baked and then filled with a fricasse of white meat or a
puree of game.
CoUops, — Small, round, thin pieces of tender meat, or of fish, beaten
with the nandle of a strong knife to make them tender.
Compote, — ^A stew, as of fruit or pigeons.
Qonsomme. — Rich stock, or gravy, or clear soup or bullion boiled down
till very rich — i. «., consumed.
Coulis, — A rich brown gravy, employed for flavoring, coloring, and
thickening certain soups and sauces.
Croquette. — ^Ball of fried rice and potatoes, or a savory mince of fish or
fowl, made with sauce into chapes ana tiled.
Croutons. — Sippets of bread.
CrotAstades. — ^Fried forms of bread to serve minces or other meats upon.
Dauhiere. — ^An oval stewpan in which daubes are cooked ; daubes beinji^
meat or fowl stewed in sauce.
Desosser. — ^To bone, or take out the bone from poultry, game, or fish*
This is an operation requiring considerable experience.
En Couronne. — Said of chops, cutlets, ete., when they are arranged round
a central mass of vegetables, as mashed potatoes, or rice, which they en*
compass after the manner of a garland or wreath.
Entrees. — Small side or comer dishes, served with the first conrs
Entremets. — Small side or comer dishes, served with the second course*
FeuiUeta^e. — Puflf paste.
Flamber. — ^To singe fowl or game, after they have been picked.
Foncer. — ^To put iis. the bottom of a saucepan slices of ham, veal, or thin
broad slices of bacon.
Fondue. — A light preparation of melted cheese.
Fondant. — Sugar boiled, and beaten to creamy paste.
Fricassee. — Chickens, ete., cut in pieces, in a white sauce, with tmffleB,
mushrooms, ete., as accessories.
Galette. — ^A broad thin cake.
GcUeau. — A cake, correctly speaking ; but used sometimes to denote a
pudding, and a kind of tart.
Oauffres. — ^A light spongy sort of biscuit.
OUicer. — ^To glaze, or spread upon hot meats, or larded fowl, a thick and
rich sauce or gravy, called glaze. This is laid on with a feather or brush ;
and in confectionery the term means to ice pastry and fruit with Icing whiek
.glisteBS on hardenioiB*
KITCHEN WRINKLES. 635
(?las<.— Stock boiled down to the thickBess of jelly and employed to im-
prove the look of braised dishes.
Qraiin. — ^A French force-meat usually of jwultry.
Hollandaiae Sauce.— Jl rich sauce, something like hot mayonnaise.
Hors D' oeuvre . — Small dishes or assiettes volantes of sardines, anchovioB
and other relishes of this kind served during the first course.
jjil, — A bed or layer ; articles in thin slices are placed in layers other
articles or seasoning, being laid between them.
ifaw/re.— Broth, soup or gravy made without meat.
Marinade.— A liquor of spices, vinegar in which fish and meats are
steeped without cooking.
MaUtole.—Arich. fish stew, which is generally composed of carp, eels, or
trout. It is generally made with wine.
MayonnaUe.^-A rich salad dressing or sauce.
Jtfanu.— Bill of fare.
Meringue.— A kind of icing, made of white of eggs and sugar well beaten.
Jftroton.— Larger slices of meat than collops ; such as slices of beef for a
Tinargrette or ragout or stew of onions and dished in circular form.
Mouilier.—lo add water broth or other liquid during the cooking.
Nougai. — ^Almonds candied.
Piyuer. ^To cover over with verjr fine crumbs of bread, meat, or any air-
Page 551
Presented as published in 1890. 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
Casserole, — ^A crust of rice, which after having been molded into the iorm of a pie, is baked and then filled with a fricasse of white meat or a puree of game.
Collops, — Small, round, thin pieces of tender meat, or of fish, beaten with the handle of a strong knife to make them tender.
Compote, — ^A stew, as of fruit or pigeons.
Qonsomme. — Rich stock, or gravy, or clear soup or bullion boiled down till very rich — i. «., consumed.
Coulis, — A rich brown gravy, employed for flavoring, coloring, and thickening certain soups and sauces.
Croquette. — ^Ball of fried rice and potatoes, or a savory mince of fish or fowl, made with sauce into chapes ana tiled.
Croutons. — Sippets of bread.
Crotastades. — Fried forms of bread to serve minces or other meats upon.
Daubiere. — An oval stewpan in which daubes are cooked ; daubes beinji^ meat or fowl stewed in sauce.
Desosser. — To bone, or take out the bone from poultry, game, or fish* This is an operation requiring considerable experience.
En Couronne. — Said of chops, cutlets, etc., when they are arranged round a central mass of vegetables, as mashed potatoes, or rice, which they en* compass after the manner of a garland or wreath.
Entrees. — Small side or comer dishes, served with the first conrs
Entremets. — Small side or corner dishes, served with the second course.
Feuilletage. — Puff paste.
Flamber. — To singe fowl or game, after they have been picked.
Foncer. — To put in the the bottom of a saucepan slices of ham, veal, or thin broad slices of bacon.
Fondue. — A light preparation of melted cheese.
Fondant. — Sugar boiled, and beaten to creamy paste.
Fricassee. — Chickens, etc., cut in pieces, in a white sauce, with tmffleB, mushrooms, ete., as accessories.
Galette. — A broad thin cake.
Gateau. — A cake, correctly speaking ; but used sometimes to denote a pudding, and a kind of tart.
Gaufres. — A light spongy sort of biscuit.
Glacer. — To glaze, or spread upon hot meats, or larded fowl, a thick and rich sauce or gravy, called glaze. This is laid on with a feather or brush ; and in confectionery the term means to ice pastry and fruit with Icing which glistens on hardening.
(Glace. — Stock boiled down to the thickBess of jelly and employed to improve the look of braised dishes.
Gratin. — A French force-meat usually of poultry.
Hollandaise Sauce. — A rich sauce, something like hot mayonnaise.
Hors D' oeuvre . — Small dishes or assiettes volantes of sardines, anchovioB and other relishes of this kind served during the first course.
Lit, — A bed or layer ; articles in thin slices are placed in layers other articles or seasoning, being laid between them.
Jus. — Broth, soup or gravy made without meat.
Marinade. — A liquor of spices, vinegar in which fish and meats are steeped without cooking.
Matelote. — A rich fish stew, which is generally composed of carp, eels, or trout. It is generally made with wine.
Mayonnaise. — A rich salad dressing or sauce.
Menu. — Bill of fare.
Meringue. — A kind of icing, made of white of eggs and sugar well beaten.
Matelote. — Larger slices of meat than collops ; such as slices of beef for a Tinargrette or ragout or stew of onions and dished in circular form.
Mouiller. — To add water, broth or other liquid during the cooking. Nougat. — Almonds candied.
Piqure. — To cover over with very fine crumbs of bread, meat, or any air--