Neige, /. White of eggs beaten to snow or a froth.
Nesselkode. Name of a pudding, iced, flavoured with chest-
nuts ; invented by Mony, chef to the famous Count Nessel-
rode.
Niokes, or NiOKiBS. A farinaceous dish, prepared with semo-
lina or Indian maize, flavoured with grated cheese, cream, &c.
Of Russian invention.
Nivernaise (a la), /. Nivernese style.
Noisette, /. Hazel nut ; fruit of the hazel.
Noix DE MuscAsT,/. Nutmeg, e. The fruit of the nutmeg tree ;
an aromatic spice.
Noix de veau,/. Cushion of veal (knuckle of veal).
NoQUES,/. Small dumplings made from flour, milk, or cream,
boiled in soup or salt water, and served as garnish.
NORMANDE (A LA). Normandy style.
Nougat, /. Almond rock candy. A sweet oaeat made with
sugar, honey, almonds, pistachios, &c.
NOUILLES,/. Nudels. A German preparation, " Nudeln." It
consists of a stiff dough made with flour and eggs, rolled
out veiy thinly, cut up in thin strips and boiled, and served
as garnish ; or fried and served as sweet.
Noyau, f. The stone of a fruit ; a liqueur flavoured with kernels.
Nutmeg, e. Noix de Muscat,/. An aromatic fruit. Exten-
sively used as flavouring ; its husks are known as mace.
O.
Oatmeal, e. Avoine, f. The grain of the oat dried in a kiln
and ground. There are three kinds: coarse, medium, and
902 PRACTICAL GASTRONOMY
fine. Oatmeal, when cooked, is considered the most perfect
example of a complete food. Generally eaten in the form
of porridge or gruel.
(EUF,/. Egg, e.
OiE, /. Goose, e.
OiGNON, /. Onion, e. A vegetable plant of the Allium family;
a valuable culinary adjunct for flavouring and garnish.
Olive, /. Olive, e. Fruit of the oil-tree, used as hors-d'oeuvres,
and as garnish for sauces, stews, salads, etc.
Okra. Name of a vegetable extensively used in South America.
Omble. Xame of an excellent sweetwater fish, from the lake
of Geneva, weighing up to 15 lbs. apiece ; in season during
the months of January and February.
Ombee CHEVALIER, /. Grayling, e. A sweetwater fish, similar
to the trout.
Omelette, /. Omelet, e. A pancake or fritter of eggs, &c.
Its name is supposed to be derived from the word " ovum,"
an f^^%^^ meaning " oeufs meles." A mixture of eggs.
Onion, e. A plant of the onion tribe, the leek, shallot, and
garlic being of the same species. After salt, the onion is
the most valuable seasoning in cookery ; it possesses stimu-
lating and digestive properties.
Orgeate,/. Barley water or almond milk ; a favourite summer
drink.
Oriental salt. A pleasant and agreeable condiment, made
from the fresh red chilli ; it has the same properties as
Cayenne pepper without its pungency, and forms a pleasant
variety with the ordinary white salt on the dinner table.
Ortolan, /. Ortolan, e. (Garden bunting.) A bird of the
size of a lark.
OsEiLLE, /. Sorrel, e. A sour plant of green colour, used for
soups or as a vegetable.
Page 430
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Neige, /. White of eggs beaten to snow or a froth.
Nesselkode. Name of a pudding, iced, flavoured with chest-
nuts ; invented by Mony, chef to the famous Count Nessel-
rode.
Niokes, or NiOKiBS. A farinaceous dish, prepared with semo-
lina or Indian maize, flavoured with grated cheese, cream, &c.
Of Russian invention.
Nivernaise (a la), /. Nivernese style.
Noisette, /. Hazel nut ; fruit of the hazel.
Noix DE MuscAsT,/. Nutmeg, e. The fruit of the nutmeg tree ;
an aromatic spice.
Noix de veau,/. Cushion of veal (knuckle of veal).
NoQUES,/. Small dumplings made from flour, milk, or cream,
boiled in soup or salt water, and served as garnish.
NORMANDE (A LA). Normandy style.
Nougat, /. Almond rock candy. A sweet oaeat made with
sugar, honey, almonds, pistachios, &c.
NOUILLES,/. Nudels. A German preparation, " Nudeln." It
consists of a stiff dough made with flour and eggs, rolled
out veiy thinly, cut up in thin strips and boiled, and served
as garnish ; or fried and served as sweet.
Noyau, f. The stone of a fruit ; a liqueur flavoured with kernels.
Nutmeg, e. Noix de Muscat,/. An aromatic fruit. Exten-
sively used as flavouring ; its husks are known as mace.
O.
Oatmeal, e. Avoine, f. The grain of the oat dried in a kiln
and ground. There are three kinds: coarse, medium, and
902 PRACTICAL GASTRONOMY
fine. Oatmeal, when cooked, is considered the most perfect
example of a complete food. Generally eaten in the form
of porridge or gruel.
(EUF,/. Egg, e.
OiE, /. Goose, e.
OiGNON, /. Onion, e. A vegetable plant of the Allium family;
a valuable culinary adjunct for flavouring and garnish.
Olive, /. Olive, e. Fruit of the oil-tree, used as hors-d'oeuvres,
and as garnish for sauces, stews, salads, etc.
Okra. Name of a vegetable extensively used in South America.
Omble. Xame of an excellent sweetwater fish, from the lake
of Geneva, weighing up to 15 lbs. apiece ; in season during
the months of January and February.
Ombee CHEVALIER, /. Grayling, e. A sweetwater fish, similar
to the trout.
Omelette, /. Omelet, e. A pancake or fritter of eggs, &c.
Its name is supposed to be derived from the word " ovum,"
an f^^%^^ meaning " oeufs meles." A mixture of eggs.
Onion, e. A plant of the onion tribe, the leek, shallot, and
garlic being of the same species. After salt, the onion is
the most valuable seasoning in cookery ; it possesses stimu-
lating and digestive properties.
Orgeate,/. Barley water or almond milk ; a favourite summer
drink.
Oriental salt. A pleasant and agreeable condiment, made
from the fresh red chilli ; it has the same properties as
Cayenne pepper without its pungency, and forms a pleasant
variety with the ordinary white salt on the dinner table.
Ortolan, /. Ortolan, e. (Garden bunting.) A bird of the
size of a lark.
OsEiLLE, /. Sorrel, e. A sour plant of green colour, used for
soups or as a vegetable.