assisting considerably the functions of digestion. It forms a
sort of interlude between two acts of that grand play — the
dinner.
Puree,/. A smooth pulp ; mashed vegetables ; thick soups. The
name is also given to meat or fish which is cooked, pounded
in a mortar, and passed through a sieve.
Purslane. Is an American plant, used in salads, pot herbs,
and pickles ; first introduced into England in 1652.
Q.
Quail, e. Caille,/. A bird of the grouse kind.
Quark. Name of a German cheese, similar to curd cheese,
known in France as "fromage mou."
Quart, e. The fourth of a gallon, 2 pints.
QuARTiER, /. Quarter, e. A fourth part. Quartier d'agneau,
quarter of lamb.
Quasi de Veau, /. Name given to a piece of veal cut from
the end of the loin.
Quenelles, /. Forcemeat of different kinds, composed of fish,
poultry or meat, eggs, fat, &c., shaped in various forms — balls,
ovals, kc They are used as garnishing for soups or entrees,
or are served separately as an entree.
Queue,/. Tail. " Queues de boeuf," " queues d'ecrevisses," &c.
Quince, e. Going,/. A sour astringent fruit, used for compotes
and marmalade.
QuooRMA. Name of a very mild Indian curry preparation.
R.
Rabbit, e. Lapin,/.
Eadi,/. Radish, e. A salad plant with a pungent root.
Rafraichir,/. To refresh ; to cool.
Ragout,/. A rich stew of meat, highly spiced.
Raie, / Skate, e. A flat sea fish.
Raifort,/ Horseradish, e.
Ramequin, /. Cheese fritter, a kind of cheese tartlets or
ramakin ; ramakins, e.
Ramereau, / Young wood pigeon.
Raper,/. ' To scrape or shred.
Raspberry, e. Framboise, /. A fruit allied to the Bramble ;
there are two kinds, the red and the white ; both are used for
compotes, tarts, and dessert.
Ratafie or Ratafia. A culinary essence, being the essence of
bitter almonds. A special kind of almond biscuits in the
shape of drops are called Ratafies. The name is also given
to a liqueur flavoured with almonds.
Raton, f. A kind of cheesecake.
908 PKACTICAL GASTRONOMY
Eavigote,/. a very richly flavoured green herb sauce ; served
cold. First heard of in 1720. A French writer, Ducereau,
mentions it in one of his poems.
Eavioles, /. Small round paste dumplings, filled with force-
meat. Used as garniture for soups.
Eechauffe, /. Warmed-up, meat re-cooked.
Ked Cabbage, e. Chou rouge, /. A species of the common
cabbage with dark red leaves, chiefly used for pickling. In
Germany, France, and Switzerland it is prepared as a vege-
table, when it is shredded finely and stewed in rich
broth.
Eed Geouse or Moor-fowl, e. Perdrix rouge, / A bird of
exquisite flavour, sometimes called ptarmigan.
Eed Mullet, e. Rouget,/. A highly esteemed fish, called the
wood-cock of the sea. This fish should not be gutted ; the
trail is supposed to be eaten when cooked.
Eeduire, /. To boil down ; to reduce ; to boil liquid gradually
to a desired consistency.
Retxe-Claude,/. Greengage, e.
Relever,/. To remove; to turn up.
Releves, /. The removes. Tlie remove joints or fish.
Relish, e. Gout piquante. A pleasing taste ; to give an
excellent flavour.
Remouillage,/. Second stock, e.
Remoulade,/. a cold sauce, flavoured with savoury herbs and
mustard, used as salad-dressing, etc.
Renaissance,/. A word used for dishes of modern invention.
Page 434
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assisting considerably the functions of digestion. It forms a
sort of interlude between two acts of that grand play — the
dinner.
Puree,/. A smooth pulp ; mashed vegetables ; thick soups. The
name is also given to meat or fish which is cooked, pounded
in a mortar, and passed through a sieve.
Purslane. Is an American plant, used in salads, pot herbs,
and pickles ; first introduced into England in 1652.
Q.
Quail, e. Caille,/. A bird of the grouse kind.
Quark. Name of a German cheese, similar to curd cheese,
known in France as "fromage mou."
Quart, e. The fourth of a gallon, 2 pints.
QuARTiER, /. Quarter, e. A fourth part. Quartier d'agneau,
quarter of lamb.
Quasi de Veau, /. Name given to a piece of veal cut from
the end of the loin.
Quenelles, /. Forcemeat of different kinds, composed of fish,
poultry or meat, eggs, fat, &c., shaped in various forms — balls,
ovals, kc They are used as garnishing for soups or entrees,
or are served separately as an entree.
Queue,/. Tail. " Queues de boeuf," " queues d'ecrevisses," &c.
Quince, e. Going,/. A sour astringent fruit, used for compotes
and marmalade.
QuooRMA. Name of a very mild Indian curry preparation.
R.
Rabbit, e. Lapin,/.
Eadi,/. Radish, e. A salad plant with a pungent root.
Rafraichir,/. To refresh ; to cool.
Ragout,/. A rich stew of meat, highly spiced.
Raie, / Skate, e. A flat sea fish.
Raifort,/ Horseradish, e.
Ramequin, /. Cheese fritter, a kind of cheese tartlets or
ramakin ; ramakins, e.
Ramereau, / Young wood pigeon.
Raper,/. ' To scrape or shred.
Raspberry, e. Framboise, /. A fruit allied to the Bramble ;
there are two kinds, the red and the white ; both are used for
compotes, tarts, and dessert.
Ratafie or Ratafia. A culinary essence, being the essence of
bitter almonds. A special kind of almond biscuits in the
shape of drops are called Ratafies. The name is also given
to a liqueur flavoured with almonds.
Raton, f. A kind of cheesecake.
908 PKACTICAL GASTRONOMY
Eavigote,/. a very richly flavoured green herb sauce ; served
cold. First heard of in 1720. A French writer, Ducereau,
mentions it in one of his poems.
Eavioles, /. Small round paste dumplings, filled with force-
meat. Used as garniture for soups.
Eechauffe, /. Warmed-up, meat re-cooked.
Ked Cabbage, e. Chou rouge, /. A species of the common
cabbage with dark red leaves, chiefly used for pickling. In
Germany, France, and Switzerland it is prepared as a vege-
table, when it is shredded finely and stewed in rich
broth.
Eed Geouse or Moor-fowl, e. Perdrix rouge, / A bird of
exquisite flavour, sometimes called ptarmigan.
Eed Mullet, e. Rouget,/. A highly esteemed fish, called the
wood-cock of the sea. This fish should not be gutted ; the
trail is supposed to be eaten when cooked.
Eeduire, /. To boil down ; to reduce ; to boil liquid gradually
to a desired consistency.
Retxe-Claude,/. Greengage, e.
Relever,/. To remove; to turn up.
Releves, /. The removes. Tlie remove joints or fish.
Relish, e. Gout piquante. A pleasing taste ; to give an
excellent flavour.
Remouillage,/. Second stock, e.
Remoulade,/. a cold sauce, flavoured with savoury herbs and
mustard, used as salad-dressing, etc.
Renaissance,/. A word used for dishes of modern invention.