[xiii]
GLOSSARY

• Abats, stands for such butcher’s supplies as heads, hearts, livers, kidneys, feet, &c.
• Aiguillettes, see No. 1755.
• Ailerons, see No. 1583.
• Amourettes, see No. 1288.
• Anglaise, to treat à l’Anglaise, see No. 174.
• Anglaise, to cook à l’Anglaise, means to cook plainly in water.
• Anglaise, a preparation of beaten eggs, oil and seasoning.
• Attereaux, see No. 1219.
• Baba-moulds, a kind of small deep cylindrical mould, slightly wider at the top than at the bottom.
• Bain-Marie, a hot-water bath in which utensils containing various culinary preparations are immersed to keep warm, or for the purpose of poaching or cooking.
• Barquettes, see No. 314.
• Biscottes, a kind of rusks.
• Blanch, Blanched, see No. 273.
• Brandade, see No. 1027.
• Brunoise-fashion, see Cut below.
• Canapés, see No. 316.
• Caramel Stage, see Stages in the Cooking of Sugar, below.
• Casserole (En), see No. 250.
• Cassolette, a kind of hot hors-d’œuvre, moulded to the shape of a small drum.
• Cèpes, a kind of mushroom (Boletus edulis).
• Chartreuse-fashion, see No. 1220.
• Chiffonade, see No. 215.
• Chinois, a very small green candied orange.
• Chipolata, a kind of small sausages.
• Choux, a kind of cake made from Pâte à Choux, q.v.
• Cisel, Ciseled, to cut a vegetable after the manner of a chaff-cutting machine.
• Clothe, Clothed, Clothing (of moulds), see No. 916.
• Cocotte (En), see No. 250.
• Concass, Concassed, to chop roughly.
• [xiv]
  Contise, to incise a piece of meat at stated intervals, and to insert slices of truffle, or other substance, into each incision.
• Crépinettes, see No. 1410.
• Croustade, see No. 2393.
• Croûtons, pieces of bread of various shapes and sizes, fried in butter. In the case of aspic jelly, croûtons stand for variously shaped pieces used in bordering dishes.
• Cut, Brunoise-fashion = to cut a product into small dice.
• Cut, Julienne-fashion = to cut a product into match-shaped rods.
• Cut, Paysanne-fashion = to cut a product into triangles.
• Dariole-moulds, small Baba-moulds, q.v.
• Darne, see No. 784.
• Daubière, an earthenware utensil used in the cooking of Daubes.
• Écarlate (A l’), salted meat is said to be à l’écarlate when it is swathed in a coat of scarlet jelly.
• Escarole, Batavia chicory.
• Feuilletés, a kind of puffs made from puff-paste.
• Flute (French, soup), a long crisp roll of bread.
• Fondue, (1) a cheese preparation; (2) a pulpy state to which such vegetables as tomatoes, sorrel, &c., are reduced by cooking.
• Fumet, a kind of essence extracted from fish, game, &c.
• Galette, a large quoit, made from puff-paste or short-paste, &c.
• Gaufrette, a special wafer.
• Génoise, see No. 2376.
• Gild, Gilding, Gilded (1) to cover an object with beaten eggs, by means of a brush; (2) to give a golden sheen to objects by means of heat.
• Gratin, Gratined, see No. 268 to 272 inclusive.
• Hatelet, an ornamental skewer; the word sometimes stands for Attereaux.
• Julienne, Julienne-fashion, see Cut.
• Langoustine, a small variety of the Spiny Lobster.
• Large-Ball Stage, see Stages in the Cooking of Sugar, below.
• Large-Crack Stage, see Stages in the Cooking of Sugar, below.
• Large-Thread Stage, see Stages in the Cooking of Sugar, below.
• Macédoine, a mixture of early-season vegetables or fruit.
• Madeleine-mould, a mould in the shape of a narrow scallop-shell.
• Manied (said of butter), see No. 151.
• Marinade, see No. 168.
• Meringue, see No. 2382. Meringued = coated with meringue.
• Mirepoix, see No. 228.
• Mise-en-place, a general name given to those elementary preparations which are constantly resorted to during the various stages of most culinary operations.
• Morue, Newfoundland or Iceland salt-cod.
• Mousses, a class of light, hot or cold preparations of fish, meat, poultry, game, etc., and sweets, moulded in large moulds in sufficient quantities for several people.
• [xv]
  Mousselines, same as above, but moulded in small quantities at a time, enough for one person.
• Mousserons, a kind of mushroom.
• Nappe Stage, see Stages in the Cooking of Sugar, below.
• Orgeat, a beverage made from syrup and almonds.
• Oxalis, a Mexican vegetable, allied to sorrel, of which the roots principally are eaten.
• Paillettes au Parmesan, see No. 2322.
• Palmettes, palm-shaped pieces of puff-paste, used in decorating.
• Panés à l’Anglaise, treated à l’Anglaise, see Anglaise.
• Pannequets, see No. 2403.
• Papillote, see No. 1259.
• Pâte à Choux, see No. 2373.
• Paupiette, a strip of chicken, of fish fillet, or other meat, garnished with forcemeat, rolled to resemble a scroll and cooked.
• Paysanne-fashion, see Cut.
• Pluches, the shreds of chervil, used for soups.
• Poële, Poëling, see No. 250.
• Poêle (A la), see No. 395.
• Pralin, see No. 2352.
• Pralined, having been treated with Pralin, q.v.
• Printanier (Eng. Vernal), a name given to a garnish of early-season vegetables, cut to various shapes.
• Profiterolles, see No. 218.
• Râble, the back of a hare.
• Ravioli, see No. 2296.
• Ribbon Stage, see No. 2376.
• Rissole, to fry brown.
• Salpicon, a compound of various products, cut into dice, and, generally, cohered with sauce or forcemeat.
• Sauté, Sautéd, a process of cooking described under No. 251.
• Sauté, a qualifying term applied to dishes treated in the way described under No. 251.
• Savarin-mould, an even, crown-shaped mould.
• Small-Ball Stage, see Stages in the Cooking of Sugar, below.
• Small-Crack Stage, see Stages in the Cooking of Sugar, below.
• Small-Thread Stage, see Stages in the Cooking of Sugar, below.
• Soufflé, name given to a class of light, hot or cold preparations of fish, meat, poultry, game, etc., and sweets, to which the whites of eggs are usually added if the preparation is served hot, and to which whisked cream is added if the preparation is served cold.
• Soup-Flute, see Flute.
• Stages in the Cooking of Sugar:—
  
  Small-Thread
  Large-Thread
  Small-Ball
  [xvi]
  Large-Ball
  Small-Crack
  Large-Crack
  Caramel

  See No. 2344.

  
  Nappe, see No. 2955.
• Subrics, see No. 2137.
• Suprême, a name given to the fillet of the breast of a fowl. The term has been extended to certain of the best parts of fish, game, etc.
• Terrine, a patty.
• Terrine à Pâté, a special utensil in which patties are cooked.
• Tomatéd. Preparations are said to be tomatéd when they are mixed with enough tomato purée for the shade and flavour of the latter to be distinctly perceptible in them.
• Vesiga, the dried spine-marrow of the sturgeon.
• Zest, the outermost, coloured, glossy film of the rind of an orange or lemon.