Ox-tail soup is said to have been discovered as follows : —
During the Eeign of Terror in Paris, in 1 793, many of the
nobility were reduced to starvation and beggary. The
abattoirs sent their hides fresh to the tanneries without
removing the tails, and in cleaning them the tails were
thrown away. One of these noble beggars asked for a tail,
which was willingly given him ; he took it to his lodgings
and made — what is now famous — the first dish of ox-tail
soup. He told others of his good luck, and they annoyed
the tanners so much, that a price was put on ox-tails.
Oyster, e. Hultre,/. A bivalvular testaceous shellfish, highly
esteemed on account of its delicious flavour and nutritive
qualities.
Oyster Plant. Salsify (salsifits), a well-known vegetable.
VOCABULARY OF TERMS USED IN COOKERY 903
P.
Paillasse, /, A grill over hot cinders.
Pain, /. Bread ; force-meat ; fruit puree, &c.
Pain d'epice, /. A kind of gingerbread.
Palais de bceuf, f. Ox-palate, e.
Panache, /. Mixed with two or more kinds of vegetables,
fruits, &c. ; also creams.
Panada, Panade. A paste of flour and water or soaked bread,
used in the preparation of forcemeat and stuffing.
Pancake, e. Panequets or crepes, /. A thin cake made of
batter and fried in a pan.
Paner, /. To Q^^ and breadcrumb.
Pannequets or Crepes,/. Pancakes.
Panurette. a preparation of grated rusks, used for crumbing
and for decoration in place of lobster coral.
Papaw. Name of a fruit well known in South America; very-
similar to a small melon in appearance and flavour.
Papillotbs (en), /. Paper capsules, greased, and fastened
round cutlets, &c. Buttered paper answers the same purpose
when twisted along the edges.
Paprika. Hungarian red pepper. A kind of sweet capsicum
of a brilliant scarlet colour; it is more pungent than the
Spanish pepper.
Parboil. To half or partly cook in boiling water.
Parisienne (a la), /. Parisian style.
Parmentier (Antoine Augustin). Born 1737, died 1813 ; intro-
ducer of the potato into France, in 1786, during the reign
of Louis XVI. He also invented twenty difl'erent ways of
cooking potatoes. Sir W. Raleigh brought the potato from
America to England in 1586,
Parsley, e. Persil,/. Is a native plant of Sardinia, and was
first introduced into England in 1548. Parsley is used for
sauces, salads, and as a pot-herb, and makes the prettiest
garnish for dishes. Mythology tells us that it was used to
adorn the head of Hercules.
Parson's Nose, This name is given to the extreme end portion
of the tail of a fowl.
Pass, A word much used in cookery. To pass a sauce, soup,
vegetable, or meat means to run it through a sieve or strainer.
In the French kitchen the word *' passer " implies also to
'* faire revenir," To slightly fry in butter over the fire so as
to create a crusty surface on meats or vegetables which are
intended to be finished by some other process of cooking
(stewing or braising).
Passer, /. To sieve ; to pass through a tammy cloth.
Pate, /. Paste ; dough.
Pate croquante, /. Crisp almond and sugar paste.
904 PRACTICAL GASTEONOMt
Pate frisee. Pate a f oncer,/. Short paste.
Pate feuilletee,/. Puff paste.
Pate pastillagb,/. Gum paste.
Pi-TE, /, A pie ; pasty ; a savoury meat pasty.
Pate de Foie Geas, /. A well-known delicacy prepared from
the livers of fat geese. Alsace is the most celebrated
Page 431
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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Ox-tail soup is said to have been discovered as follows : —
During the Eeign of Terror in Paris, in 1 793, many of the
nobility were reduced to starvation and beggary. The
abattoirs sent their hides fresh to the tanneries without
removing the tails, and in cleaning them the tails were
thrown away. One of these noble beggars asked for a tail,
which was willingly given him ; he took it to his lodgings
and made — what is now famous — the first dish of ox-tail
soup. He told others of his good luck, and they annoyed
the tanners so much, that a price was put on ox-tails.
Oyster, e. Hultre,/. A bivalvular testaceous shellfish, highly
esteemed on account of its delicious flavour and nutritive
qualities.
Oyster Plant. Salsify (salsifits), a well-known vegetable.
VOCABULARY OF TERMS USED IN COOKERY 903
P.
Paillasse, /, A grill over hot cinders.
Pain, /. Bread ; force-meat ; fruit puree, &c.
Pain d'epice, /. A kind of gingerbread.
Palais de bceuf, f. Ox-palate, e.
Panache, /. Mixed with two or more kinds of vegetables,
fruits, &c. ; also creams.
Panada, Panade. A paste of flour and water or soaked bread,
used in the preparation of forcemeat and stuffing.
Pancake, e. Panequets or crepes, /. A thin cake made of
batter and fried in a pan.
Paner, /. To Q^^ and breadcrumb.
Pannequets or Crepes,/. Pancakes.
Panurette. a preparation of grated rusks, used for crumbing
and for decoration in place of lobster coral.
Papaw. Name of a fruit well known in South America; very-
similar to a small melon in appearance and flavour.
Papillotbs (en), /. Paper capsules, greased, and fastened
round cutlets, &c. Buttered paper answers the same purpose
when twisted along the edges.
Paprika. Hungarian red pepper. A kind of sweet capsicum
of a brilliant scarlet colour; it is more pungent than the
Spanish pepper.
Parboil. To half or partly cook in boiling water.
Parisienne (a la), /. Parisian style.
Parmentier (Antoine Augustin). Born 1737, died 1813 ; intro-
ducer of the potato into France, in 1786, during the reign
of Louis XVI. He also invented twenty difl'erent ways of
cooking potatoes. Sir W. Raleigh brought the potato from
America to England in 1586,
Parsley, e. Persil,/. Is a native plant of Sardinia, and was
first introduced into England in 1548. Parsley is used for
sauces, salads, and as a pot-herb, and makes the prettiest
garnish for dishes. Mythology tells us that it was used to
adorn the head of Hercules.
Parson's Nose, This name is given to the extreme end portion
of the tail of a fowl.
Pass, A word much used in cookery. To pass a sauce, soup,
vegetable, or meat means to run it through a sieve or strainer.
In the French kitchen the word *' passer " implies also to
'* faire revenir," To slightly fry in butter over the fire so as
to create a crusty surface on meats or vegetables which are
intended to be finished by some other process of cooking
(stewing or braising).
Passer, /. To sieve ; to pass through a tammy cloth.
Pate, /. Paste ; dough.
Pate croquante, /. Crisp almond and sugar paste.
904 PRACTICAL GASTEONOMt
Pate frisee. Pate a f oncer,/. Short paste.
Pate feuilletee,/. Puff paste.
Pate pastillagb,/. Gum paste.
Pi-TE, /, A pie ; pasty ; a savoury meat pasty.
Pate de Foie Geas, /. A well-known delicacy prepared from
the livers of fat geese. Alsace is the most celebrated