Appareils,/ Culinary term for prepared mixtures ; a formal
preparation.
Appetissant,/. Appetising; something to whet the appetite;
relishing.
Appetissants. a hors d'oeuvres, consisting of stuffed Spanish
olives, dressed on little croiites of fried bread.
Appetit,/ Appetite, e. Hunger ; a desire for food.
Apple, 6". Pomme,/. Apfel, ^.
Apricot, e. Abricot, /. Abrikose, g. First introduced in
England about 1562.
Argenteuille,/. Name of a county in France, Dep. Seine-
Oise, celebrated for asparagus, ^sperge d' Argenteuille.
Ariston (a Greek word). Breakfast bit ; a kind of bread dipped
in wine.
Arles, /. A town in France (Bouche du Rhone), celebrated for
its sausages. Saucissons d' Aries.
876 PRACTICAL GASTRONOMY
Aromates, /. Vegetable herbs as used for flavouring, such as
thyme, bay-leaves, tarragon, &c.
Aromatiser, /. To flavour with spice or savoury herbs. Aromatic
seasoning.
Arome, /. Aroma ; aromatic quality.
Arrowroot, e. Fegule de Marante,/. A tropical plant used
for thickening sauces and other culinary preparations. It is
said the Indians extracted a poison for their arrows from this
root, hence the name.
Artichaut,/. Artichoke, e. Fonds d" — , artichoke bottoms.
Artois, /. Old county of France (Pas de Calais). Several
dishes are called after this name. D'Artoise-feuilletage,
pastry with jam ; also savouries.
ASPERGES,/. Asparagus, e.
Aspic,/. Savoury jelly, e.
AssAisoNNE, /. Seasoned.
ASSAISONNEMENT,/. Seasoning, condiment, sauce.
ASSAISONNER, /. To season, to mix.
AssiETTES,/. dom. Small entries, not containing more than a
plate will hold.
AssiETTE,/. A plate. Une assiette propre, a clean plate.
AssiETTEE,/. A plateful, e.
AsTRACHAN, /. Astracan, e. Russian province. Name of a
caviare, the best of its kind, exported from that place. (See
also Caviare).
Atelets,/. (also Hatelets). Small silver skewers.
Athexienne (a l'),/. Athenian style. Larded, braised, and
garnished with fried egg-plants, serve with Madere sauce.
Attereaux,/. Small rounds of minced meat wrapped in pig's
caul and cooked on skewers.
Aubergine. Egg-plant ; a kind of small sweets, &c. ; vegetable
marrow. Also the name of a kind of small Parisian sweet-
meat.
AUBERGISTE,/. An inn-keeper ; hotel-keeper. A 1'..., inn-
keeper's style.
Au BLEU, /. A culinary term applied to fish boiled in water,
and white wine, flavoured with herbs, &c.
Au FOUR, /. Baked in the oven.
Augustine (a l'),/. Austin-nun's style.
Au GRAS,/. A French term for meat dressed with rich gravy
or sauce.
Au GRATIN, /. A term applied to certain dishes prepared with
sauce and bread crumbs, and baked in the oven ; served in
the dish on which baked.
Au JUS,/. Meat dished with natural juice or gravy.
Au MAIGRE, / A French word used for dishes prepared without
meat. Lenten dishes.
Au NATUREL, /. Food cooked plainly and simply.
VOCABULARY OF TERMS USED IN COOKERY. 877
AUROEE, /. A yellow colour, e. A culinary expression for
dished up high. A garnish consisting of stufifed eggs,
quartered, bread croutons, and aurore sauce.
AuRORE SAUCE consists of Allemande or B6chamel and tomato
sauce, flavoured with chili vinegar and dice of mushrooms.
AvoiNE,/. Oats, (?. Creme d'avoine, cream of oats. Used for
Page 412
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Appareils,/ Culinary term for prepared mixtures ; a formal
preparation.
Appetissant,/. Appetising; something to whet the appetite;
relishing.
Appetissants. a hors d'oeuvres, consisting of stuffed Spanish
olives, dressed on little croiites of fried bread.
Appetit,/ Appetite, e. Hunger ; a desire for food.
Apple, 6". Pomme,/. Apfel, ^.
Apricot, e. Abricot, /. Abrikose, g. First introduced in
England about 1562.
Argenteuille,/. Name of a county in France, Dep. Seine-
Oise, celebrated for asparagus, ^sperge d' Argenteuille.
Ariston (a Greek word). Breakfast bit ; a kind of bread dipped
in wine.
Arles, /. A town in France (Bouche du Rhone), celebrated for
its sausages. Saucissons d' Aries.
876 PRACTICAL GASTRONOMY
Aromates, /. Vegetable herbs as used for flavouring, such as
thyme, bay-leaves, tarragon, &c.
Aromatiser, /. To flavour with spice or savoury herbs. Aromatic
seasoning.
Arome, /. Aroma ; aromatic quality.
Arrowroot, e. Fegule de Marante,/. A tropical plant used
for thickening sauces and other culinary preparations. It is
said the Indians extracted a poison for their arrows from this
root, hence the name.
Artichaut,/. Artichoke, e. Fonds d" — , artichoke bottoms.
Artois, /. Old county of France (Pas de Calais). Several
dishes are called after this name. D'Artoise-feuilletage,
pastry with jam ; also savouries.
ASPERGES,/. Asparagus, e.
Aspic,/. Savoury jelly, e.
AssAisoNNE, /. Seasoned.
ASSAISONNEMENT,/. Seasoning, condiment, sauce.
ASSAISONNER, /. To season, to mix.
AssiETTES,/. dom. Small entries, not containing more than a
plate will hold.
AssiETTE,/. A plate. Une assiette propre, a clean plate.
AssiETTEE,/. A plateful, e.
AsTRACHAN, /. Astracan, e. Russian province. Name of a
caviare, the best of its kind, exported from that place. (See
also Caviare).
Atelets,/. (also Hatelets). Small silver skewers.
Athexienne (a l'),/. Athenian style. Larded, braised, and
garnished with fried egg-plants, serve with Madere sauce.
Attereaux,/. Small rounds of minced meat wrapped in pig's
caul and cooked on skewers.
Aubergine. Egg-plant ; a kind of small sweets, &c. ; vegetable
marrow. Also the name of a kind of small Parisian sweet-
meat.
AUBERGISTE,/. An inn-keeper ; hotel-keeper. A 1'..., inn-
keeper's style.
Au BLEU, /. A culinary term applied to fish boiled in water,
and white wine, flavoured with herbs, &c.
Au FOUR, /. Baked in the oven.
Augustine (a l'),/. Austin-nun's style.
Au GRAS,/. A French term for meat dressed with rich gravy
or sauce.
Au GRATIN, /. A term applied to certain dishes prepared with
sauce and bread crumbs, and baked in the oven ; served in
the dish on which baked.
Au JUS,/. Meat dished with natural juice or gravy.
Au MAIGRE, / A French word used for dishes prepared without
meat. Lenten dishes.
Au NATUREL, /. Food cooked plainly and simply.
VOCABULARY OF TERMS USED IN COOKERY. 877
AUROEE, /. A yellow colour, e. A culinary expression for
dished up high. A garnish consisting of stufifed eggs,
quartered, bread croutons, and aurore sauce.
AuRORE SAUCE consists of Allemande or B6chamel and tomato
sauce, flavoured with chili vinegar and dice of mushrooms.
AvoiNE,/. Oats, (?. Creme d'avoine, cream of oats. Used for