Paper Ruffles For Hams

Same as the preceding, or larger size to place upon the shank bone of a decorated ham.

Paper Napkins

See Japanese.

Paper Shell Almonds

Soft-shell orjor-dan almonds.

Papillote, En (Fr)

In paper. Lamb and mutton chops in some styles are cooked in paper. White "unruled paper is cut to the shape of a heart, brushed with melted butter, the cutlet and sauce or forcemeat placed on one side, paper doubled over it, the edges fastened by pinching them up together and baked on a wire broiler. Some styles are finished by making gridiron marks on top of the papers and serving in the papers as if broiled; in others the papers are removed before serving. " Pompadour" and " Mainte.nbn" are among the paper-covered styles.


A man remembered in connection with the introduction of the potato in France, and who caused it to be adopted as food. The potato had been known and eaten in England and Spain for 150 years before but had been kept out Of France by a popular prejudice. At the period of a famine of bread-stuffs Parmentier applied to the King, Louis XVI., who aided him, and by the ruse of guarding the precious field of potatoes, ostensibly, with soldiers, the populace were induced to steal them and a demand was thereby created and the potato was adopted into general use. He died in 1813.

Potage Parmentier

Potato soup; a puree of potatoes with cream and butter. (Seesoups).


Cheese. A kind of Italian cheese especially used for cooking purposes, and always in the grated form. It is mixed in everything denominated au Parmesan, when if other kinds of cheese are used the name becomes au Frontage - which means any kind of cheese. Parmesan is directed to be served with all soups containing macaroni or other Italian pastes; it is found, however, in our hotels that the attempt is not often successful, the offer of grated cheese not always being taken in good part. This remarkable cheese has the property of keeping for an indefinite period", and growing as hard as a stone without losing aught of the delicacy of its flavor. It is not generally eaten as cheese, yet is very toothsome grated and mingled with butter into a paste to be spread on toast or biscuit. It can be bought ready grated in bottles at the Italian warehouses and fancy groceries and is used in that form at most American hotels.


A fish, the young salmon. Up to the age of two years the salmon has dark markings and is without the silvery luster which is its characteristic when mature.


A root like a carrot, nearly white; best in the spring atter being frozen in the ground.

Boiled Parsnips

Generally eaten with boiled meat or fish. The parsnips pared, boiled about an hour in salted water, served in broth.

Browned Parsnips

Split lengthwise, boihed, then browned in the oven with salt and fat from the roast pan.

Fried Parsnips

(1)Boiled, cut in slices, dipped in flour and browned in a frying pan. (2)-Slices (after boiling) egged and breaded, fried by immersion in hot fat.

Parsnip Fritters

Mashed parsnips with butter, pepper, salt, egg, little flour; soft mixture dropped by spoonfuls in hot fat.

Parsnip Cakes

Same as above without eggs, in flats browned in pan.

Stewed Parsnips

Boiled, cut small in cream sauce.