propensities of our French neighbours, that many of their terms are
adopted and applied by English artists to the same as well as similar
preparations of their own. A vocabulary of these is, therefore,
indispensable in a work of this kind. Accordingly, the following will be
found sufficiently complete for all ordinary purposes:--
EXPLANATION OF FRENCH TERMS USED IN MODERN HOUSEHOLD COOKERY.
ASPIC.--A savoury jelly, used as an exterior moulding for cold game,
poultry, fish, &c. This, being of a transparent nature, allows the bird
which it covers to be seen through it. This may also be used for
decorating or garnishing.
ASSIETTE (plate).--_Assiettes_ are the small _entrées_ and
_hors-d'oeuvres_, the quantity of which does not exceed what a plate
will hold. At dessert, fruits, cheese, chestnuts, biscuits, &c., if
served upon a plate, are termed _assiettes_.--ASSIETTE VOLANTE is a
dish which a servant hands round to the guests, but is not placed upon
the table. Small cheese soufflés and different dishes, which ought to be
served very hot, are frequently made _assielles volantes_.
AU-BLEU.--Fish dressed in such a manner as to have a _bluish_
appearance.
BAIN-MARIE.--An open saucepan or kettle of nearly boiling water, in
which a smaller vessel can be set for cooking and warming. This is very
useful for keeping articles hot, without altering their quantity or
quality. If you keep sauce, broth, or soup by the fireside, the soup
reduces and becomes too strong, and the sauce thickens as well as
reduces; but this is prevented by using the _bain-marie_, in which the
water should be very hot, but not boiling.
BÉCHAMEL.--French white sauce, now frequently used in English cookery.
BLANCH.--To whiten poultry, vegetables, fruit, &c., by plunging them
into boiling water for a short time, and afterwards plunging them into
cold water, there to remain until they are cold.
BLANQUETTE.--A sort of fricassee.
BOUILLI.--Beef or other meat boiled; but, generally speaking, boiled
beef is understood by the term.
BOUILLIE.--A French dish resembling hasty-pudding.
BOUILLON.--A thin broth or soup.
BRAISE.--To stew meat with fat bacon until it is tender, it having
previously been blanched.
BRAISIÈRE.--A saucepan having a lid with ledges, to put fire on the top.
BRIDER.--To pass a packthread through poultry, game, &c., to keep
together their members.
CARAMEL (burnt sugar).--This is made with a piece of sugar, of the size
of a nut, browned in the bottom of a saucepan; upon which a cupful of
stock is gradually poured, stirring all the time a glass of broth,
little by little. It may be used with the feather of a quill, to colour
meats, such as the upper part of fricandeaux; and to impart colour to
sauces. Caramel made with water instead of stock may be used to colour
_compôtes_ and other _entremets_.
CASSEROLE.--A crust of rice, which, after having been moulded into the
form of a pie, is baked, and then filled with a fricassee of white meat
or a purée of game.
COMPOTE.--A stew, as of fruit or pigeons.
CONSOMMÉ.--Rich stock, or gravy.
CROQUETTE.--Ball of fried rice or potatoes.
CROUTONS.--Sippets of bread.
DAUBIÈRE.--An oval stewpan, in which _daubes_ are cooked; _daubes_ being
meat or fowl stewed in sauce.
DÉSOSSER.--To _bone_, or take out the bones from poultry, game, or fish.
This is an operation requiring considerable experience.
ENTRÉES.--Small side or corner dishes, served with the first course.
ENTREMETS.--Small side or corner dishes, served with the second course.
ESCALOPES.--Collops; small, round, thin pieces of tender meat, or of
fish, beaten with the handle of a strong knife to make them tender.
FEUILLETAGE.--Puff-paste.
FLAMBER.--To singe fowl or game, after they have been picked.
FONCER.--To put in the bottom of a saucepan slices of ham, veal, or thin
broad slices of bacon.
GALETTE.--A broad thin cake.
GÂTEAU.--A cake, correctly speaking; but used sometimes to denote a
pudding and a kind of tart.
GLACER.--To glaze, or spread upon hot meats, or larded fowl, a thick and
rich sauce or gravy, called _glaze_. This is laid on with a feather or
brush, and in confectionary the term means to ice fruits and pastry with
sugar, which glistens on hardening.
HORS-D'OEUVRES.--Small dishes, or _assiettes volantes_ of sardines,
anchovies, and other relishes of this kind, served to the guests during
the first course. (_See_ ASSIETTES VOLANTES.)
LIT.--A bed or layer; articles in thin slices are placed in layers,
other articles, or seasoning, being laid between them.
MAIGRE.--Broth, soup, or gravy, made without meat.
MATELOTE.--A rich fish-stew, which is generally composed of carp, eels,
trout, or barbel. It is made with wine.
MAYONNAISE.--Cold sauce, or salad dressing.
MENU.--The bill of fare.
MERINGUE.--A kind of icing, made of whites of eggs and sugar, well
beaten.
MIROTON.--Larger slices of meat than collops; such as slices of beef for
a vinaigrette, or ragout or stew of onions.
MOUILLER.--To add water, broth, or other liquid, during the cooking.
PANER.--To cover over with very fine crumbs of bread, meats, or any
other articles to be cooked on the gridiron, in the oven, or frying-pan.
PIQUER.--To lard with strips of fat bacon, poultry, game, meat, &c. This
should always be done according to the vein of the meat, so that in
carving you slice the bacon across as well as the meat.
POÊLÉE.--Stock used instead of water for boiling turkeys, sweetbreads,
fowls, and vegetables, to render them less insipid. This is rather an
expensive preparation.
PURÉE.--Vegetables, or meat reduced to a very smooth pulp, which is
afterwards mixed with enough liquid to make it of the consistency of
very thick soup.
RAGOUT.--Stew or hash.
REMOULADE.--Salad dressing.
RISSOLES.--Pastry, made of light puff-paste, and cut into various forms,
and fried. They may be filled with fish, meat, or sweets.
ROUX.--Brown and white; French thickening.
SALMI.--Ragout of game previously roasted.
SAUCE PIQUANTE.--A sharp sauce, in which somewhat of a vinegar flavour
predominates.
SAUTER.--To dress with sauce in a saucepan, repeatedly moving it about.
TAMIS.--Tammy, a sort of open cloth or sieve through which to strain
broth and sauces, so as to rid them of small bones, froth, &c.
TOURTE.--Tart. Fruit pie.
TROUSSER.--To truss a bird; to put together the body and tie the wings
and thighs, in order to round it for roasting or boiling, each being
tied then with packthread, to keep it in the required form.
VOL-AU-VENT.--A rich crust of very fine puff-paste, which may be filled
with various delicate ragouts or fricassees, of fish, flesh, or fowl.
Fruit may also be inclosed in a _vol-au-vent_.
[Illustration]
SOUPS.