Vinaigrette,/, a sauce of vinegar, oil, pepper, and herbs.
VoLAiLLE,/. Poultry, e.
Vol-au-vent,/. a light round puff paste crust, filled with deli-
cately flavoured ragouts of chicken, sweetbread, etc. (a la
Jinanciere).
916 PRACTICAL GASTRONOMY
VOLIEEE. Birdcage style of dressing poultry or game.
VoPALLiERE. A dish of small chicken fillets, larded and
braised, served with truffle sauce.
Vraie tortue,/. Real turtle, e.
W.
Wafers, e. Waffeln, ^. Gaufres,/.
Whelk, e. A shell fish ; called the poor man's delicacy. Known
to be most indigestible as a food.
Whey, e. Petits lait,/. The coagulated portion of milk, used
as a cooling bevera.ee.
Whitebait, e. Blancheille,/.
White stew, e. Blanquette,/.
Whiting, e. Merlans,/.
Widgeon, e. Sarcelle,/.
Woodcock, e. Coq de bruyere,/.
X.
Xavieb. Name of a clear soup. Supposed to have been intro-
duced by King Louis XVIII. in honour of Count Xavier of
Saxony, who died in 1806.
Xeres. Spanish strong wine of deep amber colour and aromatic
flavour ; so called from Xeres, a place near Cadiz.
Y.
Yeast, e. Levain ; levure,/. Also called Barm. It is added in
small quantities to flour for making dough intended to
ferment, in order to quicken the process.
Young wild boar, e. Marcassin,/.
Z.
Zabajone (Italian). A frothing mixture of wine, yolks of
eggs, and sugar, thickened over the fire, and served hot in
glasses.
Zambaglione. a kind of chocolate cream ; served in glasses,
either hot or cold.
Zephire, f. Name of smaU oval-shaped forcemeat dumplings, a
kind of quenelles, which are poached and served with a rich
sauce.
ZUPPA AL beodo. a fish broth with toasted bread and cheese.
Zythum. a liquid made from malt and wheat ; a kind of malt
beverage.
INDEX.
(^FoT Index of Kecherche Cookery Eecipes see pj^, 693-702.)
ABE
Page
Abergavenny's, Lady, cheese . 20
Agneau entrees (lamb eu trees; 183-194
Releves, &c. (removes, &c.) 130-131
Rotis (roasts) .... 251
Aigrefin, merluche (fresh had-
dock) 109, 117
Anglo-Saxon customs ... 16
Angnille (eel) 109
Ape, as a dish 13
Aphorism, gastronomy in the form
of an 52-54
Argillon, Robert, a noted cook . 36
Aristotle and the kitchen . . 47
Artichauts (artichokes) . . 255-257
Artichokes (artichauts) . . 255, 256
Jerusalem (topinambours) . 282, 283
Asparagus ( asperges) . . 257-259
Soup, recipe 538
Asperges (asparagus) . . 257-259
Aubergines (egg plants) . . . 259
AustraUan wines (vins d'Australie) 842
Banbury, cake .... 20
Barbue (brill) Ill
Beans, broad (ffeves de marais) . 268
French (haricots verts) . . 268
White haricot (haricots blancs) . 268
Beef (boeuf ) .... 477-559
Entrees 169-183
Removes, &c. (releves, &c.) . 127-130
Roasts (rotis) . . . 251,560
Beignets, &c. (fritters, &c.) . 313, 314
Berri, Duchesse de, her culinary
inventions 17
Bills of fare, two (1692, 1782) . . 22
(SVff also Menus, dinner, lun-
cheon AND SUPPER. Also
p. 341
Biscuits, French and Swiss .
Recipes
Blancmanges (blancmangers)
Boar's head, a royal dish
Boeuf entrees (beef entrees)
Releves, (fee. (removes, &c.) .
336, 337
. 675
. 316
. 15
169-183
515-523
127-130
cel
Boeuf entrees — cont. Page
Rotis (roasts) . . . 251, 560
Boiled dishes, classical quotations
for 481
Page 440
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.
Vinaigrette,/, a sauce of vinegar, oil, pepper, and herbs.
VoLAiLLE,/. Poultry, e.
Vol-au-vent,/. a light round puff paste crust, filled with deli-
cately flavoured ragouts of chicken, sweetbread, etc. (a la
Jinanciere).
916 PRACTICAL GASTRONOMY
VOLIEEE. Birdcage style of dressing poultry or game.
VoPALLiERE. A dish of small chicken fillets, larded and
braised, served with truffle sauce.
Vraie tortue,/. Real turtle, e.
W.
Wafers, e. Waffeln, ^. Gaufres,/.
Whelk, e. A shell fish ; called the poor man's delicacy. Known
to be most indigestible as a food.
Whey, e. Petits lait,/. The coagulated portion of milk, used
as a cooling bevera.ee.
Whitebait, e. Blancheille,/.
White stew, e. Blanquette,/.
Whiting, e. Merlans,/.
Widgeon, e. Sarcelle,/.
Woodcock, e. Coq de bruyere,/.
X.
Xavieb. Name of a clear soup. Supposed to have been intro-
duced by King Louis XVIII. in honour of Count Xavier of
Saxony, who died in 1806.
Xeres. Spanish strong wine of deep amber colour and aromatic
flavour ; so called from Xeres, a place near Cadiz.
Y.
Yeast, e. Levain ; levure,/. Also called Barm. It is added in
small quantities to flour for making dough intended to
ferment, in order to quicken the process.
Young wild boar, e. Marcassin,/.
Z.
Zabajone (Italian). A frothing mixture of wine, yolks of
eggs, and sugar, thickened over the fire, and served hot in
glasses.
Zambaglione. a kind of chocolate cream ; served in glasses,
either hot or cold.
Zephire, f. Name of smaU oval-shaped forcemeat dumplings, a
kind of quenelles, which are poached and served with a rich
sauce.
ZUPPA AL beodo. a fish broth with toasted bread and cheese.
Zythum. a liquid made from malt and wheat ; a kind of malt
beverage.
INDEX.
(^FoT Index of Kecherche Cookery Eecipes see pj^, 693-702.)
ABE
Page
Abergavenny's, Lady, cheese . 20
Agneau entrees (lamb eu trees; 183-194
Releves, &c. (removes, &c.) 130-131
Rotis (roasts) .... 251
Aigrefin, merluche (fresh had-
dock) 109, 117
Anglo-Saxon customs ... 16
Angnille (eel) 109
Ape, as a dish 13
Aphorism, gastronomy in the form
of an 52-54
Argillon, Robert, a noted cook . 36
Aristotle and the kitchen . . 47
Artichauts (artichokes) . . 255-257
Artichokes (artichauts) . . 255, 256
Jerusalem (topinambours) . 282, 283
Asparagus ( asperges) . . 257-259
Soup, recipe 538
Asperges (asparagus) . . 257-259
Aubergines (egg plants) . . . 259
AustraUan wines (vins d'Australie) 842
Banbury, cake .... 20
Barbue (brill) Ill
Beans, broad (ffeves de marais) . 268
French (haricots verts) . . 268
White haricot (haricots blancs) . 268
Beef (boeuf ) .... 477-559
Entrees 169-183
Removes, &c. (releves, &c.) . 127-130
Roasts (rotis) . . . 251,560
Beignets, &c. (fritters, &c.) . 313, 314
Berri, Duchesse de, her culinary
inventions 17
Bills of fare, two (1692, 1782) . . 22
(SVff also Menus, dinner, lun-
cheon AND SUPPER. Also
p. 341
Biscuits, French and Swiss .
Recipes
Blancmanges (blancmangers)
Boar's head, a royal dish
Boeuf entrees (beef entrees)
Releves, (fee. (removes, &c.) .
336, 337
. 675
. 316
. 15
169-183
515-523
127-130
cel
Boeuf entrees — cont. Page
Rotis (roasts) . . . 251, 560
Boiled dishes, classical quotations
for 481