Abatis

Giblets.

Agneau

Lamb.

Ala, au, aux

With; as huitres aux champignons, oysters with mushrooms. Dressed in a certain style; as Smelts a la Tartare, with Tartare sauce.

A VAurore

A white sauce colored pink with the spawn of lobsten.

A la bonne Femme

Of the good housewife.

A V Estragon

With tarragon.

A la Neige

In the style of snow.

A la Poulette

Meat or fish warmed in a white sauce with yolks of eggs.

A la Heine

Of the queen.

Allemande

A thick white sauce made with cream and the yolks of eggs, and seasoned with nutmeg and lemon juice.

Almond

A nut grown in Southern Europe. It consists of a stone fruit, the fleshy pericarp of which dries in ripening, and forms a hard tough covering to the stone. Bitter almonds are obtained from Morocco. They contain prussic acid, and are poisonous. The sweet almonds include the Jordan and Valencia varieties. The Jordan almonds, - imported from Malaga, are long and narrow, and are considered the best.

Angelica

A plant, the stems of which are preserved in syrup, and used for decorating pastry, etc.

Anguilles

Eels.

Apricot

A stone fruit cultivated in temperate and tropical climates. The skin has a highly perfumed flavor.

Asperges

Asparagus.

Aspic Jelly

A transparent jelly made with stock, and used for garnishing.

Au Beurre roux

With browned butter.

Au vert Pie

With sweet herbs.

A ux Cressons

With watercresses.

Aux Rognons

With kidneys.

A vena

Oats.

Baba

A very light yeast cake soaked in rum.

Bain Marie

A shallow open vessel filled with hot water, in which smaller dishes containing soups and sauces may be placed and kept warm without further cooking until serving-time.

Bannock

Primitive cake without yeast, cooked on a griddle, in Scotland made of pease, barley, and oatmeal, in America of cornmeal.

Barbecue

To roast any animal whole, usually in the open air.

Barm

The scum from fermented malt liquors, used as yeast.

Baron of Beef

The two sirloins not cut down the back. Formerly a favorite dish in England.

Baron of Lamb

The entire loin, not divided at the backbone, with the upper part of both legs.

Basil

An herb having a perfume like that of cloves, used as seasoning.

Bavaroise

Bavarian.

Bay Leaves

The leaves of the cherry-laurel tree.

Bearnaise

A rich egg sauce flavored with tarragon, named from Beam, birthplace of Henry IV. of France.

Becasses

Woodcock.

Bechamel

A white sauce made with stock and cream, named from a celebrated cook.

Beignet

A fritter.

Beurre noir

Browned butter.

Bisque

A shell-fish soup.

Blanch

To parboil, to scald vegetables, nuts, etc., in order to remove their hulls or skins.

Blanquette

Any white meat warmed in a white sauce thickened with eggs.

Bouchees

Very small Patties.

Baeuf

Beef.

Bouillabasse

Several kinds of fish boiled quickly, and highly seasoned with onion, orange peel, saffron, oil, etc.

Bouille

Broth made from beef.

Bouilli

Beef stewed, generally in one large piece, and served with a sauce.

Bouquet, or Fagot of Herbs

A sprig of each of the herbs used in seasoning, rolled up in a spray of parsley and tied securely.

Braising

Stewing in a covered pan, with heat applied both below and above.

Brawm

Head cheese.

Bretonne

A puree of red onions.

Brioche Paste

Cakes made with yeast.

Broche

A spit.

Brochette

A skewer.

Brunoise

A brown soup or sauce.

Bubble and Squeak

A dish of vegetable hash and meat.

Buttock

A round of beef.

Cafe au Lait

Coffee with hot milk.

Cafe noir

Black coffee.

Caille

Quail.

Calipash

The glutinous meat of the upper shell of the turtle.

Calipee

The glutinous meat of the under shell of the turtle.

Canard

Duck.

Canellons

. Puff paste baked round a form of cardboard, shaped like a cane.

Cannelon of Meat

Minced and highly seasoned meat, baked in the form of a large roll.

Capers

Unopened buds of a low trailing shrub grown in Southern Europe. Pickled and used in sauces.

Capon

A chicken castrated for the purpose of improving the quality of the flesh.

Caramel

A syrup of burnt sugar, named after Count Caramel, who discovered what is called the seventh degree of cooking sugar.

Cardoon

A vegetable resembling the artichoke.

Casserole

A mould formed of rice or potato, and filled with a rechauffe.

Champignons

Mushrooms.

Charlotte

A preparation of cream or fruit, formed in a mould, lined with cake or fruit.

Chartreuse

A preparation of game, fillets, etc., moulded in jelly and surrounded by vegetables. Invented by the monks of the monastery of Chartreuse as a convenient way of disguising meat.

Chervil

The leaf of a European plant used as a salad.

Chillies

Red peppers.

Chine

A piece of the backbone of an animal, with the adjoining parts cut for cooking. Usually applied to pork.

Chives

An herb allied to the onion family.

Chou-fleur

Cauliflower.

Chutney

A hot acid sauce made from apples, tomatoes, raisins, cayenne, ginger, garlic, shalots, salt, sugar, lemons, and vinegar.

Citric Acid

The acid of the citron family, lemons, oranges, etc.

Citron

The rind of a fruit of the lemon species preserved in sugar.