with the addition of cream just as you go to serve
it. This addition or infusion of cream was the
work of the Earl of Bechamel, for whom this
sauce is named.
Bisque. White soup made from shell fish.
Bannocks. Cakes made- of oatmeal or barley, and
cooked on a griddle.
Basil. A pot herb used by some in cooking.
FRENCH TERMS USED IN COOKING. 379
Bay leaves. Leaves from a species of laurel.
Bearnaise (a la). In Swiss style.
Beurre noir. Black butter.
Biscuit glace. Small cakes of ice-cream.
Blanqueite. White meat in cream sauce.
Blanch (to). To whiten.
Bmuf a la jardinere. Braised beef with vegetables.
Bomhe glace. Moulded ice-cream and ice, or two kinds
of ice-cream
Bourgeoise (a la). Family style.
Bouquet of hobs. Sprig each of thyme, savory, mar-
joram and parsley.
Cafe noir. Black coffee.
Chartreuse. A mould lined with aspic, potatoes or rice,
and filled in the center w^ith meat, vegetables, nuts,
etc. Chartreuse means an^^thing concealed. The
dish is said to have originated with the monks of
Chartreuse.
Chateaubriand. The thick cut from the center of a
large fillet of beef, weighing about one and one-
fourth pounds. It takes its name from a French
nobleman with whom it was a favorite dish.
Chaud-froid. A gelatine sauce in which chicken, game
and cutlets are masked, and are decorated with
truffles, whites of eggs, etc. The word means "hot-
cold."
Chiffonade. Shredded very fine, cut in ribbons.
Chives. A variety of small, green onions.
Chou. Cabbage.
Chou-farci. Stuffed cabbage.
Chou-fleur. Cauliflower.
Chutney. An East India sauce made of fruits, sugar,
spices and vinegar. 'Tis a fine relish.
Civet. A sranje stew.
380 SCIENTIFIC COOKING.
Compotes. Fruits stewed in thick syrup and kept in
the original shape by cooking a few at a time.
Consomme de volmlle. Chicken soup.
Court bouillo7i. A highly seasoned liquor in which to
boil fish.
Creole (a la). Cooked with tomatoes.
Croustades. Bread cut into shapes and fried, in w^hich
to serve meats and game or vegetables mixed with
sauce.
C routes avx champinous. Fresh mushrooms cooked with
sauce and served in cases made of French rolls
fried in butter.
Crecy (a la). Dishes containing carrots, usually as a
puree.
De, d\ Of.
Dinde farcie. Stuffed turkey.
Deviled. Seasoned very highly.
Duchess. Term applied to mashed potatoes mixed with
yolks of eggs, and made into fancy shape and
browned.
Endive. A species of chicory used for salad.
Eclair. A variety of French cakes made from puff-
paste, and filled with whipped cream, sweetened
and flavored, or with cooked custards.
Entree. Usually served between courses.
Escarole. Endive with broad leaf.
Espagnole. A rich brown sauce highly flavored.
En coquilles. In shells.
En papillotes. In papers.
Farci Stuffed.
Fanchonnette. Dessert baked in tins, and made from
puft'-paste, and covered with meringue, decorated
with jelly and preserved fruits.
Fillet mignons. Slices from fillet of beef.
FRENCH TERMS USED IN COOKING. 381
Flamande (a la). Cooked with onions, Flemish style.
Flageolets, French bean (green).
Flourons. Crescent-shaped pieces of pult'-paste used to
garnish meat pies, etc.
Flutes. Finger-shaped rolls.
Foie-gras, Goose liver.
Page 166
Presented as published in 1911. 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
with the addition of cream just as you go to serve
it. This addition or infusion of cream was the
work of the Earl of Bechamel, for whom this
sauce is named. Bisque. White soup made from shell fish. Bannocks. Cakes made- of oatmeal or barley, and
cooked on a griddle. Basil. A pot herb used by some in cooking.
FRENCH TERMS USED IN COOKING. 379
Bay leaves. Leaves from a species of laurel.
Bearnaise (a la). In Swiss style.
Beurre noir. Black butter.
Biscuit glace. Small cakes of ice-cream.
Blanqueite. White meat in cream sauce.
Blanch (to). To whiten.
Bmuf a la jardinere. Braised beef with vegetables.
Bomhe glace. Moulded ice-cream and ice, or two kinds of ice-cream
Bourgeoise (a la). Family style.
Bouquet of hobs. Sprig each of thyme, savory, marjoram and parsley.
Cafe noir. Black coffee.
Chartreuse. A mould lined with aspic, potatoes or rice, and filled in the center w^ith meat, vegetables, nuts, etc. Chartreuse means an^^thing concealed. The dish is said to have originated with the monks of Chartreuse.
Chateaubriand. The thick cut from the center of a large fillet of beef, weighing about one and onefourth pounds. It takes its name from a French nobleman with whom it was a favorite dish.
Chaud-froid. A gelatine sauce in which chicken, game and cutlets are masked, and are decorated with truffles, whites of eggs, etc. The word means "hotcold."
Chiffonade. Shredded very fine, cut in ribbons.
Chives. A variety of small, green onions.
Chou. Cabbage.
Chou-farci. Stuffed cabbage.
Chou-fleur. Cauliflower.
Chutney. An East India sauce made of fruits, sugar, spices and vinegar. 'Tis a fine relish.
Civet. A strange stew.
Compotes. Fruits stewed in thick syrup and kept in
the original shape by cooking a few at a time. Consomme de volmlle. Chicken soup. Court bouillo7i. A highly seasoned liquor in which to
boil fish. Creole (a la). Cooked with tomatoes. Croustades. Bread cut into shapes and fried, in which
to serve meats and game or vegetables mixed with
sauce. Croûtes aux champignons. Fresh mushrooms cooked with
sauce and served in cases made of French rolls
fried in butter. Crecy (a la). Dishes containing carrots, usually as a
puree. De, d\ Of.
Dinde farcie. Stuffed turkey. Deviled. Seasoned very highly. Duchess. Term applied to mashed potatoes mixed with
yolks of eggs, and made into fancy shape and
browned. Endive. A species of chicory used for salad. Eclair. A variety of French cakes made from puffpaste, and filled with whipped cream, sweetened
and flavored, or with cooked custards. Entree. Usually served between courses. Escarole. Endive with broad leaf. Espagnole. A rich brown sauce highly flavored. En coquilles. In shells. En papillotes. In papers. Farci Stuffed. Fanchonnette. Dessert baked in tins, and made from
puft'-paste, and covered with meringue, decorated
with jelly and preserved fruits. Fillet mignons. Slices from fillet of beef.
FRENCH TERMS USED IN COOKING. 381
Flamande (a la). Cooked with onions, Flemish style.
Flageolets, French bean (green).
Flourons. Crescent-shaped pieces of pult'-paste used to garnish meat pies, etc.
Flutes. Finger-shaped rolls.
Foie-gras, Goose liver.