DOMESTIC ECONOMY, HYGIENE, DIETETICS. 



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Boudiii, a delicate kind of entree, prepared with 

 quenelle, force-meat, or mince. 



Bouilli, boiled fresh beef with vegetables. 



Bouillon, a clear soup, stronger than broth, yet not 

 so st rong as consomm6, which is " reduced " soup. 



Bouquet (garnished), or faggot, consists of a handful 

 of parsley, six green onions, a small bay leaf , and a 

 sprig of thyme, neatly tied together with twine. 



Braise, meat cooked in a closely covered stewpan, 

 so that it retains its own flavor and those of the vegeta- 

 bles and flavorings put with it. 



Brioche, a very rich, unsweetened French cake 

 made with yeast. 



Buisson, a high standing dish of sugar-work and 

 pastry. 



Cannelon, stuffed, rolled-up meat. 



Caramel, burned sugar for coloring soups. 



Casserole, a mold of rice, a stewpan. 



Charlotte consists generally of very thin slices of 

 bread, steeped in clarified butter, and placed in sym- 

 metrical order in a plain mold, garnished with fruit or 

 preserves. 



Chartreuse of Vegetables, a mixed preparation, 

 consisting of vegetables symmetrically and tastefully 

 arranged in a plain mold, the interior of which is gar- 

 nished with either game, quails, or larks, mixed with 

 pease or mushrooms, etc. 



Compotier, a dish to hold the compote. 



Contise, when small scollops of truffles, red-tongue, 

 etc. are inlaid, as ornaments, by incision in fillets of any 

 kind, they are said to be contises. 



Consomme, clear soap or bouillon, boiled down till 

 very rich, i. e., consumed. 



Court Bouillon, a preparation of wine, water, and 

 savory herbs in which fish is cooked. 



Croquettes and Rissoles, a savory mince of fish 

 or fowl, made with sauce into shapes, and fried. These 

 words both signify something crisp. 



Croustades, Pates-Ciiauds, Tourtes, Timbales, 

 Casseroles of Rice, various ornamental pie-cases, 

 made -either of paste, or prepared rice. 



Croutons, sippets of bread of various sizes and 

 shapes, fried in clarified butter, and iised to garnish 

 salmis, fricassees, dressed vegetables, etc. ; they are also 

 served with certain soups, chiefly with purges. 



Cullis, a very rich white or brown gravy. 



En Papillote, cooked in oiled paper. 



Entremets, or second course dishes, consist of four 

 distinct sorts, namely : cold entrees ; dressed vegetables ; 

 scalloped shellfish and dressed eggs; and lastly, of the 

 infinitely varied class of sweets, consisting of puddings, 

 gateaux, timbales, sweet croquettes, charlottes, cro- 

 quantes, pastries, jellies, creams, fritters, etc. 



Entrees, made dishes for the first course. 



Espagnole and Veloute, the two main sauces from 

 which all others are made ; the first is brown, the other 

 white. 



Fanchonettes and Florentines, varieties of small 

 pastry meringued over. 



Farcie, force-meat. 



Feuilletage, puff paste. 



Flans, Darioles, and Mirlitons, varieties of French 

 cheese-cakes. 



Fondant, sugar boiled and beaten to a creamy 

 paste. 



Fondue, a light preparation of melted cheese. 



Force, a coarse kind of force-meat used for raised 

 pies and gratins. 



Fricandeau and Grenadine consist of the primest 

 parts of veal, of fillets of poultry, etc., smoothly trim- 

 med, larded, and brightly glazed with a concentration 

 of their own liquor , they are served as side dishes. 



Fricassee consists of chickens cut in pieces, and pre- 

 pared in a white sauce.with truffles, mushrooms, cock's- 

 combs, etc., as accessories. 



Friture, frying pan. 



Gateau, cake. 



Gauffres, a light, spongy biscuit. 



Glace, anything iqed. This word is sometimes used 

 figuratively by French cooks, to signify a smooth, 

 glossy surface. 



Grits, made from meat. 



Gratins, a term applied to consolidated soups ad 

 sauces ; also to certain dishes of high character, consist- 

 ing of game, poultry, fish, vegetables, or macaroni, etc., 



improved by great care and finish, through the use of 

 concentrated sauces and gravies. 



Hollandaise Sauce, a rich sauce something like 

 hot mayonnaise. 



Hors d'CEuvres (hot), a species of very light en- 

 trees, such as patties of all kinds, rissoles, croquettes, 

 scolloped fish, shellfish, macaroni, poultry, game, 

 sweetbreads, brains, ox-piths, horlies of fish, poultry, 

 or game, etc. 



Hors d'CEuvres (cold). These should be eaten imme- 

 diately after the soup and fish ; they are considered as 

 appetizers and consist of sardines, anchovies, tunny, 

 Dutch herrings, savory butters, oysters, oiled salads. 



Jardiniere, a mixed preparation of vegetables, 

 stewed down in their own sauce. 



Liaison, a thickening of yolk of eggs diluted. 



Macedoine of Vegetables is a jardiniere, with the 

 addition of some kind of white sauce. 



Macedoine of Fruit, a kind of jelly. 



Maigre, made without meat. 



Marinade, a preparation for enriching the flavor of 

 meat, fish, etc., made of wine, vinegar, water, herbs, 

 vegetables, oil, liquor, sugar, and spices. 



Matelote, a rich fish stew, with wine. 



Mayonnaise, a rich salad dressing. 



Miroton, a rechwufft, very nicely prepared. 



Meringue, sugar and white of egg beaten to a 

 sauce. 



Nougat, a mixture of almonds and sugar. 

 N<> iii lies, a paste of flour, cream, and eggs. 

 Noix de Veau, technical term meaning cushion ; that 

 part of the leg of veal next the udder. 



Paner, to bread-crumb. 



Panierer, to coyer with bread crumbs. 



Passer, to fry lightly. 



Pigne, to lard on the surfaee only. 



Poelee, a braise to enrich game, etc. 



Potage, soup or light broth. 



Profltrolles, a light pastry used as an entremet. 



Puree, a kind of pulpy maceration of roasted meats, 

 and of vegetables, or fruits, finished by being passed 

 through a tammy or sieve 



Quenelles, a rich f arcie molded in forms and poached 

 in i> roth. 



Ragout, a rich compound, consisting of quenelles, 

 mushrooms, truffles, fat livers, etc., mixed in a sauce, 

 and used for garnished removes and entrees. 



Releves or Removes, the top and bottom dishes 

 (as they are designated in England), serve to replace the 

 soup and fish on ordinary tables. These usually consist 

 of roast joints, turkeys, capons, fillets, etc. 



Rissoles, small pastry, either of savory or sweets, 

 fried. 



Rouz, a thickening of flour and butter. 



Salmis, a highly finished hash, made with game or 

 wild fowl, cut up and prepared in either a rich gravy or 

 sauce. 



Salpicon, a preparation of red tongue, ham, mush- 

 rooms, and chicken or game, chiefly used to fill boudins, 

 croquettes, bouch^es, etc. 



Saute, to cook quickly over a sharp fire with just 

 enough oil or butter to prevent sticking. 



Saut oir, saute'-pan. 



Souffle, a very light, much whipped-up pudding or 

 omelette. 



Tamis, a sieve of fine cloth wire, alsoof coarse woolen 

 cloth. 



Timbale, a pie raised in a mold. 



Toppot, the surface fat from the common stock pot. 

 Tourte, a tart of fresh or preserved fruit. 



Vanner, to use sauce with a small ladle in peculiar 

 manner. 



Veloute, the stock for white sauce, as Espaynolt is 

 for brown. 



Vol au Vents, patties of very light puff paste, made 

 without a dish or mold, and tilled with meat or pre- 

 serves- 



