been boiled, of which soups and sauces are made.
Succotash. An American dish made of green maize and baked
beans.
Sucking pig, e. Cochon de lait,/.
Sucre,/. Sugar, e.
Sugar, e. Du sucre,/. A sweet substance manufactured from
the pieces of the sugar cane or other plants. An article of
general consumption.
VOCABULARY OF TERMS USED IN COOKERY 913
Supreme, /. A rich, delicately flavoured white cream sauce, made
from chicken broth.
Suzanne (Alfred). Name of a French chef, an authority on
the culinary treatment of eggs. Author of " Egg Cookery :
over 150 ways of cooking and serving Eggs;" and "One
Hundred Ways of Cooking Potatoes."
Sweet dishes, e. Entremets (de douceur),/.
Syllabub. A kind of milk punch iiavrured with liqueurs and
spices. Usually served in glasses.
T.
Table d'hote. The table at which the principal meals at an
hotel or restaurant are served to guests; a common table
for guests ; an ordinary.
Table napkin, e. Serviette,/.
Tagliarini. a kind of macaroni paste cut in fine shreds.
Tailler la Soupe,/. a culinary expression. Thin slices or
crusts of bread placed in a soup tureen are called tailler.
'* Tremper la soupe " is the French term applied when the
broth is poured over the slices.
Taillevent. Name of a clever artist in cookery who superin-
tended the kitchens of Charles VII. of France from 1430 to
1461. Inventor of a sweet soup, called "potage dore," the
recipe of which is anything but recommendable for the
present time.
Talleyrand. Several high-class dishes are styled thus. The
name comes from an old French ducal family.
Tamis, /. Tammy, e. Woollen canvas clotli which is used for
straining soups and sauces.
Tansy, e. An herb with strong aromatic flavour, sometimes used
for flavouring in puddings.
Tarragon, e. Estragon,/.
Tartars,/. A cold sauce, made of yolks of eggs, oil, mustard,
capers, gherkins, .tc, served with fried fish or cold meats ;
also a salad dressing.
Tendrons,/. Name applied to gristles of veal, &c.
Terrapin. Small American turtle.
Terrine, /. China pan or pot, used for pates and for potted
meats.
Tetb de Veau,/. Calf's head, e.
Therid. An Arab word for a soup. Principal ingredients used
are : broth, olive oil, eggs, vinegar, and bread crumbs.
Timbale,/. Literally, "kettle-drum"; a kind of crusted hash
baked in a mould.
Toast. Dried and scorched slices of bread.
Tobasco. Name of a savoury Indian sauce.
914 PRACTICAL GASTRONOMY
Toddy, An American punch.
Tom and Jerry. An American drink ; an egg punch.
Tomatoes, e. Tomates /. Also called love apples (pommes
d'amour), from the Italian Pomi di mori (apples of the moors).
ToMBER A GLACE,/. To reduce a liquid until it has the appear-
ance of a thick syrup.
TOPINAMBOUES,/. Jerusalem artichokes, e.
ToETUE,/. Turtle, £?.
Toulouse (a la),/. A rich white stew of white meats, mush-
rooms, truffles, &c., used for filling crusts or for garnishing.
TouRNEDOS, / Small thin fillets of beef served as entries.
First served in Paris in 1855.
TouRNER,/ To stir a sauce ; also, to pare and cut roots.
TouRTE,/ An open tart baked in a round shallow tin.
TouRTELETTES,/. Small tartlets, e.
Tranche,/. Slice, e.
Trancher,/ To cut ; to carve.
Teautmannsdoeff. Name of an Austrian Count, born 1749,
died 1827. Several sweets a'-e styled after his name.
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been boiled, of which soups and sauces are made.
Succotash. An American dish made of green maize and baked
beans.
Sucking pig, e. Cochon de lait,/.
Sucre,/. Sugar, e.
Sugar, e. Du sucre,/. A sweet substance manufactured from
the pieces of the sugar cane or other plants. An article of
general consumption.
VOCABULARY OF TERMS USED IN COOKERY 913
Supreme, /. A rich, delicately flavoured white cream sauce, made
from chicken broth.
Suzanne (Alfred). Name of a French chef, an authority on
the culinary treatment of eggs. Author of " Egg Cookery :
over 150 ways of cooking and serving Eggs;" and "One
Hundred Ways of Cooking Potatoes."
Sweet dishes, e. Entremets (de douceur),/.
Syllabub. A kind of milk punch iiavrured with liqueurs and
spices. Usually served in glasses.
T.
Table d'hote. The table at which the principal meals at an
hotel or restaurant are served to guests; a common table
for guests ; an ordinary.
Table napkin, e. Serviette,/.
Tagliarini. a kind of macaroni paste cut in fine shreds.
Tailler la Soupe,/. a culinary expression. Thin slices or
crusts of bread placed in a soup tureen are called tailler.
'* Tremper la soupe " is the French term applied when the
broth is poured over the slices.
Taillevent. Name of a clever artist in cookery who superin-
tended the kitchens of Charles VII. of France from 1430 to
1461. Inventor of a sweet soup, called "potage dore," the
recipe of which is anything but recommendable for the
present time.
Talleyrand. Several high-class dishes are styled thus. The
name comes from an old French ducal family.
Tamis, /. Tammy, e. Woollen canvas clotli which is used for
straining soups and sauces.
Tansy, e. An herb with strong aromatic flavour, sometimes used
for flavouring in puddings.
Tarragon, e. Estragon,/.
Tartars,/. A cold sauce, made of yolks of eggs, oil, mustard,
capers, gherkins, .tc, served with fried fish or cold meats ;
also a salad dressing.
Tendrons,/. Name applied to gristles of veal, &c.
Terrapin. Small American turtle.
Terrine, /. China pan or pot, used for pates and for potted
meats.
Tetb de Veau,/. Calf's head, e.
Therid. An Arab word for a soup. Principal ingredients used
are : broth, olive oil, eggs, vinegar, and bread crumbs.
Timbale,/. Literally, "kettle-drum"; a kind of crusted hash
baked in a mould.
Toast. Dried and scorched slices of bread.
Tobasco. Name of a savoury Indian sauce.
914 PRACTICAL GASTRONOMY
Toddy, An American punch.
Tom and Jerry. An American drink ; an egg punch.
Tomatoes, e. Tomates /. Also called love apples (pommes
d'amour), from the Italian Pomi di mori (apples of the moors).
ToMBER A GLACE,/. To reduce a liquid until it has the appear-
ance of a thick syrup.
TOPINAMBOUES,/. Jerusalem artichokes, e.
ToETUE,/. Turtle, £?.
Toulouse (a la),/. A rich white stew of white meats, mush-
rooms, truffles, &c., used for filling crusts or for garnishing.
TouRNEDOS, / Small thin fillets of beef served as entries.
First served in Paris in 1855.
TouRNER,/ To stir a sauce ; also, to pare and cut roots.
TouRTE,/ An open tart baked in a round shallow tin.
TouRTELETTES,/. Small tartlets, e.
Tranche,/. Slice, e.
Trancher,/ To cut ; to carve.
Teautmannsdoeff. Name of an Austrian Count, born 1749,
died 1827. Several sweets a'-e styled after his name.