CuisixiER, /. A cook who prepares and dresses food,
CuissE,/. Lesr, e. Cuisse de volaille, leg of chicken or fowl.
CuissON, /. A method of boiling meat. It is finished off by
cooking in its own juice whilst in an oven.
CuissoT. The haunch. Cuissot de veau, cuissot de cochon,
cuissot de boeuf, &c.
CuLiNAiRE, /. This is applied to anything in connection with
the kitchen, or the art of cooking. A good cook is called
" un artiste culinaire."
Curry, from the Hindoo word Jiluira (palatable, eatable).
Kari,/. An Indian condiment ; a stew of meat, fish or fowl ;
a sharp spiced sauce.
D.
Dariole, /. A kind of small entree pates, composed of a com-
pound of forcemeat or mince, baked or steamed in small
moulds. Certain small tarts are also so called. The name
usually applies to the shape of the moulds. Also some kinds
of cheesecakes are called darioles. Kettner asserts that a
dariole means something made of milk. Origin of the word
unknown.
Darxe,/. The middle cut of large fish, salmon or cod.
D'Artois,/. a kind of French pastry (puff paste and jam).
Daube,/. Meats or poultry stewed.
Daubiere,/. An oval-shaped stewpan.
Dauphine, /. A style of garnish ; also name of a kind of
dough-nuts, beignets, &c. Known in Germany as Berliner
Pfannkuchen.
Debrider, /. To remove the strings or skewers from a piece of
meat or bird.
Decanter, /. To decant ; to pour a liquor which has a sedi-
ment gently into another receptacle.
Deer, e. Cerf,/.
Degraisser, /. To take off the grease from soups, etc.
Dejeuner,/. Breakfast, (3. The first meal of the day.
Dejeuner a la fourchette,/. A meat breakfast or luncheon.
Demi-deuil (en),/, a culinary expression. When white meats,
such as veal, sweetbreads, or fowl, are larded with truffles,
they are called " en demi-deuil." The meaning is " half-
mourning."
Demidoff,/ Name of a Russian nobleman. Several dishes
are introduced by this name.
Demi-glace,/ Name of a brown sauce ; also of a cream ice
much served in Paris.
Des, /. Discs, e.
Desosser, f. To bone ; to remove the bones from meat, poultry,
or game.
VOCABULARY OF TERMS USED IN COOKERY 889
Dessecher, /. To stir a puree, pulp, or paste with a wooden
spoon whilst it is on the fire, until it becomes loosened from
the pan.
Dessert. The remains of a meal.
Devilled, e. A la diable,/.
DiABLE,/. Stands for " devil." Is applied to dishes with sharp
and hot seasoning.
Dill, e. A hardy biennial plant, possessing powerful flavouring
properties ; used in salads and soups.
DiNDE, DiNDON,/. Turkey, e.
Diner, /. Dinner, e. " L'heure du diner," dinner hour, in
Henry VIII. 's time was at 11 A.M.
Dormant, or Surtout de table,/. Decorative objects which
are left on the table to the end of a meal.
Dorure (Dorer), f. Yolks of ^^^ beaten, used for brushing
over pastry, etc,
Doucette,/. Name given to corn salad.
Drawn Butter, c. Beurre fondu,/. Melted butter, sometimes
served as sauce.
Dubois. Name of a clever chef de cuisine of the present time,
Urbain Dubois, author of " La Cuisine Classique," &c. ; late
chef to the German Emperor William I.
Duck, e. Canard,/. Duckling, caneton; wild duck, canard
sauvage.
Dumas. Name of a famous French author, editor of the
" Dictionnaire de Cuisine." Alexandre Dumas, b. 1803, d.
Page 421
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CuisixiER, /. A cook who prepares and dresses food,
CuissE,/. Lesr, e. Cuisse de volaille, leg of chicken or fowl.
CuissON, /. A method of boiling meat. It is finished off by
cooking in its own juice whilst in an oven.
CuissoT. The haunch. Cuissot de veau, cuissot de cochon,
cuissot de boeuf, &c.
CuLiNAiRE, /. This is applied to anything in connection with
the kitchen, or the art of cooking. A good cook is called
" un artiste culinaire."
Curry, from the Hindoo word Jiluira (palatable, eatable).
Kari,/. An Indian condiment ; a stew of meat, fish or fowl ;
a sharp spiced sauce.
D.
Dariole, /. A kind of small entree pates, composed of a com-
pound of forcemeat or mince, baked or steamed in small
moulds. Certain small tarts are also so called. The name
usually applies to the shape of the moulds. Also some kinds
of cheesecakes are called darioles. Kettner asserts that a
dariole means something made of milk. Origin of the word
unknown.
Darxe,/. The middle cut of large fish, salmon or cod.
D'Artois,/. a kind of French pastry (puff paste and jam).
Daube,/. Meats or poultry stewed.
Daubiere,/. An oval-shaped stewpan.
Dauphine, /. A style of garnish ; also name of a kind of
dough-nuts, beignets, &c. Known in Germany as Berliner
Pfannkuchen.
Debrider, /. To remove the strings or skewers from a piece of
meat or bird.
Decanter, /. To decant ; to pour a liquor which has a sedi-
ment gently into another receptacle.
Deer, e. Cerf,/.
Degraisser, /. To take off the grease from soups, etc.
Dejeuner,/. Breakfast, (3. The first meal of the day.
Dejeuner a la fourchette,/. A meat breakfast or luncheon.
Demi-deuil (en),/, a culinary expression. When white meats,
such as veal, sweetbreads, or fowl, are larded with truffles,
they are called " en demi-deuil." The meaning is " half-
mourning."
Demidoff,/ Name of a Russian nobleman. Several dishes
are introduced by this name.
Demi-glace,/ Name of a brown sauce ; also of a cream ice
much served in Paris.
Des, /. Discs, e.
Desosser, f. To bone ; to remove the bones from meat, poultry,
or game.
VOCABULARY OF TERMS USED IN COOKERY 889
Dessecher, /. To stir a puree, pulp, or paste with a wooden
spoon whilst it is on the fire, until it becomes loosened from
the pan.
Dessert. The remains of a meal.
Devilled, e. A la diable,/.
DiABLE,/. Stands for " devil." Is applied to dishes with sharp
and hot seasoning.
Dill, e. A hardy biennial plant, possessing powerful flavouring
properties ; used in salads and soups.
DiNDE, DiNDON,/. Turkey, e.
Diner, /. Dinner, e. " L'heure du diner," dinner hour, in
Henry VIII. 's time was at 11 A.M.
Dormant, or Surtout de table,/. Decorative objects which
are left on the table to the end of a meal.
Dorure (Dorer), f. Yolks of ^^^ beaten, used for brushing
over pastry, etc,
Doucette,/. Name given to corn salad.
Drawn Butter, c. Beurre fondu,/. Melted butter, sometimes
served as sauce.
Dubois. Name of a clever chef de cuisine of the present time,
Urbain Dubois, author of " La Cuisine Classique," &c. ; late
chef to the German Emperor William I.
Duck, e. Canard,/. Duckling, caneton; wild duck, canard
sauvage.
Dumas. Name of a famous French author, editor of the
" Dictionnaire de Cuisine." Alexandre Dumas, b. 1803, d.