side dishes served with vegetable course.
A LA, /. A la mode de, after the style or fashion of : — a la
frangaise, French style ; a la Reine, Queen style ; k I'lmpera-
trice. Empress style ; k la Russe, Russian style, &c.
A LA BROCHE,/ Roasted in front of the fire.
Albrand, or Albrent,/. Name applied in France to young
wild ducks; after the month of October they are called
canardeaux, and the month following canards.
Albufera, /. A lake near Valencia, in Spain. Title given to
Duke of Wellington, 1812. Dishes called after his name,
£l r, served with a sharp brown sauce flavoured with port
wine. Roast pork, game, &c.
Albumine,/ Albumen (white of Q.gg).
Alemois, cresson d',/. Small garden cress.
Aliment,/ Food; nourishment; meat.
Allerei, g. Name of a German dish, consisting of stewed early
spring vegetables. A kind of macedoine of vegetables, prin-
cipally served at Leipsig.
Allemande, (a l'). German style.
Allemande,/ a white reduced veloute sauce, made from veal
stock, thickened with flour, cream, yolk of ^gg^ and seasoned
with nutmeg and lemon juice.
Alliance (a la Ste.),/. Name of a garnish for entrees, con-
sisting of braised carrots, artichoke bottoms, and small
onions.
Almavica, \t. An Italian sweet dish, similar to semolina
pudding.
Alose,/ Shad, e. A river fish, highly prized in France.
Alouette,/ Lark, e. Small singing bird.
Alouettes farcies,/. Stuffed larks (boned).
Aloyau,/ French word for sirloin of beef.
Alsacienne,/ Alsacian style, e.
Alsacienne,/ Alsacian, e. Name of a garnish, consisting of
groups of sauercrout, mashed peas, slices of ham, and smoked
sausages.
Amalgamer, /. To mix several substances.
Ambigu, /. A meal where the meat and sweets are served at
the same time.
Ameaux, / A kind of pastry made of puff paste and eggs.
VOCABULARY OF TERMS USED IN COOKERY. 875
Amirale (a l'),/. Name of a garnish, principally for fish, con-
sisting of fried oysters, sliced lobster fillets, and brown sauce.
Name also adopted for meat dishes and sweet entremets.
Amourettes, Armourettes. Marrow cut in strips and crumbed.
Ananas,/. Pineapple, e.
Anchois,/. Anchovy, e.
Ancienne (al'),/. Ancient style. Name of a garnish, con-
sisting of kidney beans, hard-boiled eggs, and braised cabbage
lettuces.
Andalouse (a l'), /, Andalusian style. Name of a garnish
for removes or entries, consisting of groups of spring cab-
bage, lettuces, and short pieces of fried sausages, served with
demi-glace sauce.
Andouille,/. Literally, a hog's pudding; a kind of French
sausage.
Andouillettes, /. Forcemeat balls, e. A kind of small
sausages.
Angelica is the name of a green fruit rind used in the kitchen,
the tender tubular stems of which, after being preserved
with sugar, are usedforthe purpose of decorating and flavour-
ing sweet dishes.
Angelique,/. Angelica. Green fruit rind used for garnishing.
Angelot. a small rich sort of cheese made in Germany.
Anglaise (a l'). English style. Garnish for boiled meats;
consists of small suet dumplings, boiled carrots, and turnips.
Angouste (a l'),/. An American garnish for meat entrees,
consisting of baked eggs.
Anguille,/. Eel, e. A genus of soft-finned fishes.
Animelles,/. Lamb's fry.
Aniser,/. To strew over with aniseed ; to mix with aniseed.
Anisette,/. Aniseed cordial, e.
Apt, /. Name of a small French dessert apple.
Page 411
Presented as published in 1892. 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
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side dishes served with vegetable course.
A LA, /. A la mode de, after the style or fashion of : — a la
frangaise, French style ; a la Reine, Queen style ; k I'lmpera-
trice. Empress style ; k la Russe, Russian style, &c.
A LA BROCHE,/ Roasted in front of the fire.
Albrand, or Albrent,/. Name applied in France to young
wild ducks; after the month of October they are called
canardeaux, and the month following canards.
Albufera, /. A lake near Valencia, in Spain. Title given to
Duke of Wellington, 1812. Dishes called after his name,
£l r, served with a sharp brown sauce flavoured with port
wine. Roast pork, game, &c.
Albumine,/ Albumen (white of Q.gg).
Alemois, cresson d',/. Small garden cress.
Aliment,/ Food; nourishment; meat.
Allerei, g. Name of a German dish, consisting of stewed early
spring vegetables. A kind of macedoine of vegetables, prin-
cipally served at Leipsig.
Allemande, (a l'). German style.
Allemande,/ a white reduced veloute sauce, made from veal
stock, thickened with flour, cream, yolk of ^gg^ and seasoned
with nutmeg and lemon juice.
Alliance (a la Ste.),/. Name of a garnish for entrees, con-
sisting of braised carrots, artichoke bottoms, and small
onions.
Almavica, \t. An Italian sweet dish, similar to semolina
pudding.
Alose,/ Shad, e. A river fish, highly prized in France.
Alouette,/ Lark, e. Small singing bird.
Alouettes farcies,/. Stuffed larks (boned).
Aloyau,/ French word for sirloin of beef.
Alsacienne,/ Alsacian style, e.
Alsacienne,/ Alsacian, e. Name of a garnish, consisting of
groups of sauercrout, mashed peas, slices of ham, and smoked
sausages.
Amalgamer, /. To mix several substances.
Ambigu, /. A meal where the meat and sweets are served at
the same time.
Ameaux, / A kind of pastry made of puff paste and eggs.
VOCABULARY OF TERMS USED IN COOKERY. 875
Amirale (a l'),/. Name of a garnish, principally for fish, con-
sisting of fried oysters, sliced lobster fillets, and brown sauce.
Name also adopted for meat dishes and sweet entremets.
Amourettes, Armourettes. Marrow cut in strips and crumbed.
Ananas,/. Pineapple, e.
Anchois,/. Anchovy, e.
Ancienne (al'),/. Ancient style. Name of a garnish, con-
sisting of kidney beans, hard-boiled eggs, and braised cabbage
lettuces.
Andalouse (a l'), /, Andalusian style. Name of a garnish
for removes or entries, consisting of groups of spring cab-
bage, lettuces, and short pieces of fried sausages, served with
demi-glace sauce.
Andouille,/. Literally, a hog's pudding; a kind of French
sausage.
Andouillettes, /. Forcemeat balls, e. A kind of small
sausages.
Angelica is the name of a green fruit rind used in the kitchen,
the tender tubular stems of which, after being preserved
with sugar, are usedforthe purpose of decorating and flavour-
ing sweet dishes.
Angelique,/. Angelica. Green fruit rind used for garnishing.
Angelot. a small rich sort of cheese made in Germany.
Anglaise (a l'). English style. Garnish for boiled meats;
consists of small suet dumplings, boiled carrots, and turnips.
Angouste (a l'),/. An American garnish for meat entrees,
consisting of baked eggs.
Anguille,/. Eel, e. A genus of soft-finned fishes.
Animelles,/. Lamb's fry.
Aniser,/. To strew over with aniseed ; to mix with aniseed.
Anisette,/. Aniseed cordial, e.
Apt, /. Name of a small French dessert apple.