Atelets

Small silver skewers.

Baba

A French sweet yeast cake.

Bain-Marie

See the word in its place.

Bouquet

A bunch of parsley and scallions tied up to put in soups, etc.

Bouquet Garni, Or Assaisonne

The same, with the addition of cloves and aromatic herbs.

Bourguignote

A ragout of truffles.

Braise

See word in its place.

Brioche

A French yeast cake.

Buisson

A whimsical method of dressing up pastry, etc.

Capilo'Adc

A common hash of poultry.

Caramel

See page 295.

Casse

See page, 295.

Civet

A hash of game or wild fowl.

Cobbler

Name given to bread toasted on one side only.

Compiegne

A French sweet yeast cake, with fruit, etc. etc.

Compote

A fine mixed ragout to garnish white poultry, etc.; also a method of stewing fruit with sirup for desserts.

Compotifr

A dish amongst the dessert service appropriated to the use of the compote. Couronne To serve any prescribed articles on a dish in the form of a crown.

Court Or Short (To Stew)

To reduce a sauce very thick.

Croustade

Bread baked in a mould, and scooped out to contain minces,-etc.

Croutons

Bread cut in various shapes, and fried lightly in butter or oil.

Digester

An iron boiler, with a top to screw on, to prevent the steam from escaping.

Dorez

To wash pastry, etc. with yolk of egg well beaten.

Dorure

Yolks of eggs beaten well.

Entrees

Are dishes served at the commencement, or during the first course of the dinner.

Entremets

Small ornamental dishes, served in the second and third courses. Farce, stuffing.

Financiere

An expensive, highly-flavored, mixed ragout.

Flan

A French custard.

Glaze, (To Fall To A)

To reduce sauces till they become a jelly, and adhere to the meat.

Glaze

Is usually made from reduced consomme, or juices from the bottoms of braised white meats: it should be preserved in jelly-pots.

Glaze, Glace, Or Ice

Is composed of white of egg beaten with powder-sugar

Godivean

A common veal forcemeat.

Grand Plume

See page 295.

Grand Perle

See page 295.

Grand Queue De Cochon

See page 295.

Gros Boulct

See page 295.

Gras (Au)

This signifies that the article specified is dressed with meat gravy.

Gratin

A liver of some particular article is spread over a silver, or any other dish that will bear the fire, and placed on a stove or hot ashes until it burns to it.

Hors D'Oeuvre

A small dish, served during the first course.

Hatehts

The same as Atelets.

Lard

To stick bacon, or other specified articles, into poultry, meat, etc.; it is done by means of a larding-pin, one end of which is pointed, the other square, and hollow; the lardon is put into this hollow, the point is then inserted into the meat, and on being drawn out, leaves the lardon standing up in its proper place.

Lardons

The pieces into which bacon and other things are cut, for the purpose of larding meat, etc. etc.

Larding-Pan

An utensil by means of which meat, etc. is larded.

Liaison

A finish with yolks of eggs and cream, for ragouts and sauces.

Lisse

See page 295.

Madeleines

Cakes made of the same composition as pound-cakes.

Maigre

Soups, &.c. dressed without meat.

Marinade

A prepared pickle for meat, fish, etc.

Mask

To cover completely.

Nouilles

An Italian paste, resembling macaroni; it is flat, instead of being in pipes.

Panada

Bread soaked in milk, used principally for quenelles and fine farces.

Passer

To fry lightly.

Pate

A raised crust pie.

Petit Boulet

See page 295.

Petit Lisse

See page 295.

Petit Perle

See page 295.

Petit Plume

See page 295.

Petit Queue De Cochon

See page 295.

Poele

A light braise for white meats. The difference between this and the braise is, that in the former the meat, or whatever it may be, need not be so much done as in the latter.

Potage

Another term for soup.

Puree

Any meat, fish, or other article, boiled to a pulp, and rubbed through a sieve.

Quenelles

A line farce; it is generally poached when used.

Salmi

A highly seasoned hash.

Sauter

To fry very lightly.

Sabotiere, Or Sorbetiere

A pewter or tin vessel, in which are placed the moulds containing the substance to be frozen.

Souffle

See page 295.

Tamis

A coarse kind of cloth for straining soups and gravies.

Tammy

A silk sieve.

Toarncr, Or Turn

To stir a sauce; also to pare and cut roots, vegetables, and fruits, neatly.

Tourle -A puff-paste pie.

Vanner

To take up sauce, or other liquid, in a spoon, and turn it over quickly