1870.
Duxelles, /. Is the name given to a mixture of chopped
mushrooms, shallots, parsley, &;c. ; used for flavouring
sauces, purees, &c.
E.
Eaude fleur d'oranger,/. Orange-flower essence.
E barber,/ To remove the exterior parts of a piece of meat or
fish.
E bullition, / A liquid which is on the boiling point. Chauffer
a V ebullition means heated until boiling.
ECHALOTE, f. Shallot, e. Is a kind of mild onion used for
seasoning soups and made dishes ; also for flavouring sauces
and salads.
ECHAUDER,/ To steep in boiling water. This is often done
with fowls or game, as it will facilitate the removing of
the feathers or hair.
Eclair, /. A French pastry filled with cream.
EcossAiSE (a l'),/ Scotch style.
Eel, <9. Anguille./ A very nutritious fish.
Egg, e. (Euf, / An important article of food.
890 PRACTICAL GASTRONOMY
Egg-nogg, e. An American drink.
Egg-plant, <9. Aubergine,/. A vegetable.
Ekneck kataif, t. A Turkish meal porridge.
Elmassia, t. A Turkish dish, made from calves' feet.
Emince,/. Sliced or shred.
Emondee,/. When almonds are steeped in boiling water in
order to peel them, the French say " on les §monde."
Entrecote, /. French name for a steak cut from the middle
part of the rib of beef. A rib-steak.
Entree, /. A course of dishes, or corner dish for the first
courses.
Entremets, /. Dainty dishes of vegetables or sweets served
between or after the principal courses.
Enveloppe,/. Enclosed, enveloped.
Epice,/. Spice, e. Aromatic plants or their seeds.
Epicure,/. One addicted to the luxury of eating and drinking.
Epigrammes, / Verbally, a short pointed poem. Used as a
culinary term for small fillets of poultry and game and lamb,
prepared as entrees. Alternate cutlets of the neck and
breast.
Epinard,/ Spinach, e. A Persian plant.
Escalope,/ Thin, round steaks of veal called " coUops."
Escargot,/ Edible vinej^ard snail.
EscAROLE,/ Name given to broad-leaved endive.
EsPAGNOLE, / A rich brown sauce, the foundation of nearly
all brown sauces. Essence, the virtue extracted from any
food substance.
ESTOUFFADE,/. (or Etuvee). Expression for a way of cooking
meats slowly in a covered stewpan.
ESTOURGEON, /. Sturgeon, e. A very large fish, usually salted
and smoked.
ESTRAGON, / Tarragon (flavouring herb).
Etouffe,/. (Stoved). Stewed in the oven.
ExPRiMER,/ To squeeze the juice out of fruit.
F.
Fagot. A small bunch of parsley and savoury herbs. A com-
bination of culinary herbs.
Faire revenir, / A term often used in French cookery-
books ; its meaning is to partly fry, meat or vegetables being
slightly browned without actually cooking them.
Faisan,/ Pheasant, e.
Fanchonnettes/. Small custard tartlets.
Farce,/ Forcemeat or stuffing.
Fa ubonne,/ a vegetable puree soup, seasoned with savoury herbs.
Faux (false). Used in " potage a la fausse tortue" (mock-turtle
soup).
Fecule, /. A fine flour used for binding soups and sauces.
VOCABULAKY OF TERMS USED IN COOKERY 891
Fennel, e. Fenouil, /. An aromatic plant, generally used in
Page 422
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
A modernized reading is not available for this page yet. You are seeing the original text.
1870.
Duxelles, /. Is the name given to a mixture of chopped
mushrooms, shallots, parsley, &;c. ; used for flavouring
sauces, purees, &c.
E.
Eaude fleur d'oranger,/. Orange-flower essence.
E barber,/ To remove the exterior parts of a piece of meat or
fish.
E bullition, / A liquid which is on the boiling point. Chauffer
a V ebullition means heated until boiling.
ECHALOTE, f. Shallot, e. Is a kind of mild onion used for
seasoning soups and made dishes ; also for flavouring sauces
and salads.
ECHAUDER,/ To steep in boiling water. This is often done
with fowls or game, as it will facilitate the removing of
the feathers or hair.
Eclair, /. A French pastry filled with cream.
EcossAiSE (a l'),/ Scotch style.
Eel, <9. Anguille./ A very nutritious fish.
Egg, e. (Euf, / An important article of food.
890 PRACTICAL GASTRONOMY
Egg-nogg, e. An American drink.
Egg-plant, <9. Aubergine,/. A vegetable.
Ekneck kataif, t. A Turkish meal porridge.
Elmassia, t. A Turkish dish, made from calves' feet.
Emince,/. Sliced or shred.
Emondee,/. When almonds are steeped in boiling water in
order to peel them, the French say " on les §monde."
Entrecote, /. French name for a steak cut from the middle
part of the rib of beef. A rib-steak.
Entree, /. A course of dishes, or corner dish for the first
courses.
Entremets, /. Dainty dishes of vegetables or sweets served
between or after the principal courses.
Enveloppe,/. Enclosed, enveloped.
Epice,/. Spice, e. Aromatic plants or their seeds.
Epicure,/. One addicted to the luxury of eating and drinking.
Epigrammes, / Verbally, a short pointed poem. Used as a
culinary term for small fillets of poultry and game and lamb,
prepared as entrees. Alternate cutlets of the neck and
breast.
Epinard,/ Spinach, e. A Persian plant.
Escalope,/ Thin, round steaks of veal called " coUops."
Escargot,/ Edible vinej^ard snail.
EscAROLE,/ Name given to broad-leaved endive.
EsPAGNOLE, / A rich brown sauce, the foundation of nearly
all brown sauces. Essence, the virtue extracted from any
food substance.
ESTOUFFADE,/. (or Etuvee). Expression for a way of cooking
meats slowly in a covered stewpan.
ESTOURGEON, /. Sturgeon, e. A very large fish, usually salted
and smoked.
ESTRAGON, / Tarragon (flavouring herb).
Etouffe,/. (Stoved). Stewed in the oven.
ExPRiMER,/ To squeeze the juice out of fruit.
F.
Fagot. A small bunch of parsley and savoury herbs. A com-
bination of culinary herbs.
Faire revenir, / A term often used in French cookery-
books ; its meaning is to partly fry, meat or vegetables being
slightly browned without actually cooking them.
Faisan,/ Pheasant, e.
Fanchonnettes/. Small custard tartlets.
Farce,/ Forcemeat or stuffing.
Fa ubonne,/ a vegetable puree soup, seasoned with savoury herbs.
Faux (false). Used in " potage a la fausse tortue" (mock-turtle
soup).
Fecule, /. A fine flour used for binding soups and sauces.
VOCABULAKY OF TERMS USED IN COOKERY 891
Fennel, e. Fenouil, /. An aromatic plant, generally used in