Darne

Name sometimes seen on "bills of fare." It is the French word for slice, and is generally used in the term "Darne de saumon" which is a salmon steak.

D'Artois

Is the name given to a certain kind of cake made with puff paste and marmalade; also in meat cookery to a sheet of puff paste spread with a salpicon of fish forcemeat, crayfish tails, eel livers, oysters and mushrooms, another sheet is laid on top, edges pinched together, brushed over with egg wash, baked; served in slices twice as long as wide, on a folded napkin.

Dates

The fruit of the palm tree; the fruit in its green state is like a soft green pulp; when the tree is in flower, the native Arabs bore into the stem and draw the sap, which they call palm milk, and ferment it into wine, much the same as we draw the syrup from the maple tree and convert it into sugar. Dates may be substituted for figs in cakes. They make a pretty show on the fruit stand with slices of angelica; also opened and the stone removed, and in its place a piece of walnut, the date then rolled in powdered sugar.

Date Pudding

One pound of chopped beef suet, ¾ pound of stoned dates, 14 ounces of grated bread, 1½ ounces of baking powder, 12 ounces of flour, one grated nutmeg, two eggs and enough milk to make a medium mixture, poured into molds, steamed three hours; served with wine sauce.

Daube

Name given to a strong meat seasoning of salt, powdered herbs, pepper and spices; used to roll strips of larding pork in prior to inserting. The meat larded and daubed is named "beef a la daube."

Dauphine

A French term applied to a cake of the doughnut variety that has jelly in the centre; sometimes called "Berlin pancakes" or "brioche fritters"; "a la Dauphine" is used by some cooks when decorating food with dauphine cakes.

Demi-Glaze

Is half glaze, or glaze mixed to form a bright jellied gravy.

Devils

Devilled fish, meat, bones, etc., such as pork spareribs, ham, lobster meat, sardines, kidneys, boned legs of cooked poultry, salmon steaks, etc., are the articles highly seasoned, or spread with a highly seasoned paste, then broiled and served with or without a pungent sauce appropriate to the food.

Diablotins

The French term for small balls of sweetmeats generally composed of almond paste, rice paste, and grated orange peel, made into balls, fried in very hot lard, drained, then rolled in flavored powdered sugar; also balls of the mixture given for cheesestraws with an egg yolk added, then floured and fried, taken up and rolled in grated cheese.

Diamond Back

Name of the terrapin that inhabits the salt marshes of the Chesapeake, and is generally sold by the inch, 7 to 8 inches being in the best of condition, and bringing the highest price, from $6 to $10 each.

Dindon

Is the French word for turkey; "din-donneaux" is the French word for the spring turkey used for broiling, weighing 4 to 6 pounds.

Dolmas

A term applied to leaves of cabbage parboiled, containing balls of forcemeat, and served generally with rissoto. Take 50 cabbage leaves, boil them for ten minutes, drain, make 50 balls of forcemeat size of a walnut, place in centre of the leaf, wrap the leaf around, arrange them in a sautoir, pour over some rich chicken stock and a little melted butter, place the cover on and reduce to a glaze, arrange a little rissoto at each end of the serving dish, place the dolmas in the centre and pour the glaze over.