_Hors d'œuvres_ (hot).--A species of very light entrées, such as small
patties, ox-piths, brains, cock's combs, croquettes, etc.
_Hors d'œuvres_ (cold).--Sardines, anchovies, prawns, tunny, prepared
herrings, savoury butters, radishes, caviar, and many other things are
served as hors d'œuvres. They should be eaten immediately after the
soup and fish, as they are considered as appetisers.
_Jardinière._--A mixed preparation of vegetables cut in dice or, more
generally, fancy shapes--small balls, diamonds, etc.--and stewed in
their own sauce, with a little butter, sugar, and salt.
_Julienne._--Vegetables cut in very thin strips, and used for soup;
also in some ways of cooking fish and meat.
_Jus._--The gravy that runs from roast meat, or strong, good gravy made
from meat.
_Kilogramme_ is equal to two pounds and one-fifth of a pound
avoirdupois. It contains 1,000 grammes, so one generally takes 500
grammes as equal to one pound.
_Laitance._--Soft rows of fish.
_Larder._--Larder is sometimes confounded with piquer. Larder is to
stick pieces of ham, tongue, truffles, or bacon into meat or poultry,
after making little holes in it to receive them, so that when it is cut
it looks marbled, and the meat gains in flavour from the truffles or
whatever it may be that is inserted.
_Lit._--A bed or layer; articles in thin slices with seasoning or other
things placed between them.
_Liaison._--Thickening. By this word is understood a thickening made
with one or more yolks of eggs. They are used for many sauces and some
soups; sometimes a little cream or milk is added to them.
_Litre._--A French measure, equal to a pint and a half English measure.
_Luting._--A paste made of flour and water only, and used for fastening
down the lids of fireproof pans and jars when preserving game, etc., in
them, so as to prevent evaporation.
_Macaroncini._--A small kind of macaroni, larger than vermicelli.
_Macedoine._--Vegetables prepared and cooked as for _jardinière_, but
with the addition of some white sauce to them.
_Macedoine_ of fruit.--Mixed fruits in jelly.
_Madeleine._--Very like queen cake.
_Maigre._--Without meat; sauces, soups, or broths made with vegetables,
etc., but without meat or meat stock.
_Maitre d'hotel._--A sauce made with white sauce, parsley, and lemon
juice, if to use hot; if cold, it is made by kneading butter, parsley,
and lemon-juice together. Made thus, it is often put on fillet or rump
steaks before they are sent to table.
_Manier._--This word is applied to the preparation of butter or other
fat used for making different kinds of paste. It consists in pressing
the fat in a cloth until it is quite soft and all the moisture is
removed from it.
_Massepains._--Sweetmeats made from almond paste (similar to that put
over wedding cakes), cut or moulded into shapes, and glazed on the
outsides. They are easy to make, and very nice for dessert.
_Matelotte._--A rich and expensive fish stew, made properly of mixed
fresh-water fish, but sometimes of only one kind. Trout, eels, or carp
are most used. Wine enters largely into the composition of this dish.
_Marinades._--Cooked marinade is prepared with vinegar, water,
vegetables, parsley, herbs, and bayleaves. If it is not cooked, it
consists of chopped onions, parsley, herbs, oil, and lemon-juice, or
vinegar. Marinade is a pickle.
_Mayonnaise._--Yolks of eggs worked into a stiff cream by slowly
dropping oil and vinegar into them as they are stirred.
_Mazarines._--Ornamented entrées made of forcemeats, with either
fillets of fish or pieces of chicken or game.
_Menu._--A bill of fare.
_Meringue._--A kind of sweetmeat or icing, made by beating whites of
eggs and sugar to snow, and then baking in a slow oven.
_Mignonette Pepper._--A preparation of either black or white
peppercorns, which, after being broken in a mortar to about the size of
mignonette-seed, is sifted to remove the dust from it.
_Minestrone._--Clear stock, with peas, rice, carrots and tomato sauce
in it, served with grated Parmesan cheese.
_Mirepoix._--A compound used to impart flavour to braised meats.
_Miroton._--Pieces of meat larger than collops, such as would be put in
a stew.
_Mitonner._--Same as mijoter; to simmer or cook very slowly.
_Mouiller._--To add liquor to anything.
_Nougats._--A mixture of baked almonds and boiled sugar.
_Nouilles._--Paste made of yolks of eggs and flour, which is cut in
fine strips like vermicelli.
_Panada._--A preparation of sopped bread wrung in a cloth, then cooked
with butter, or of flour, water, and butter. Panada of bread or of
flour is needed in the preparation of many forcemeats.
_Paner._--To cover meat or anything else with very fine breadcrumbs
before broiling, frying, or baking it.
_Panure._--Scollops, croquettes, cutlets, or any other entrée that is
breadcrumbed or pané.
_Papillottes (en)._--Cooked in buttered papers.
_Piping._--This is the name given to the sugar work used for
ornamenting cakes, tartlets, etc. It is done by working white of egg
and fine sugar together, and then pressing the sugar through a sort of
funnel. An india-rubber implement is made for this purpose, which is
much easier to use than a tin one.
_Piquer._--To lard; that is to say, to put strips of bacon fat in a
larding-needle and draw the needle through the surface of the meat or
game, so that the two ends of each strip of bacon stick out.
_Pluche._--The leaves of parsley, tarragon, chervil, lettuce, or sorrel
broken or cut into small pieces--not chopped. They are mixed or used
separately. The word is sometimes spelled with an "s," instead of a "c."
_Poivrade._--A sauce made with pepper, vinegar, shalots, bunch of
parsley, salt, and broth.
_Poelée_, or _Poële_.--A braise or stock used for boiling turkeys,
fowls, sweetbreads, etc., to render them less insipid. It is made from
suet, veal, vegetable, lemon-pulp, water, etc.
_Poêle._--A pan, a frying-pan, or a stove.
_Pot-au-feu._--Soup with boiled meat.
_Potiron._--Pumpkin soup.
_Profitrolles._--Pastry of a very light kind, filled with custard,
whipped cream, or prepared chocolate, etc.
_Purée._--Meat or vegetables that have been sufficiently cooked and
then rubbed through a sieve. A purée retains its name when sufficient
stock is added to it to form a thick sauce or soup.
_Quenelles._--A delicate kind of forcemeat used in the preparation of
various entrées. It is made usually of poultry, game, or fish, with
panada, rich sauces, or yolks of eggs, etc.
_Ragoût._--A stew; sometimes a very rich dish, sometimes little more
than a hash.
_Ravioles._--Kind of rissoles made in nouilles paste, served with
Parmesan cheese over them, or in soup.
_Ravigotte._--Mayonnaise with chopped cress, parsley, tarragon,
chervil, and chives added to it.
_Relevés_, or _Removes_.--The dishes that, when put on table, would
take the places of the soup and fish.
_Rêmoulade._--A salad dressing made with parsley, tarragon, chervil,
chives, capers, anchovies, mustard, oil, and vinegar.
_Rissoles._--Light puff pastry filled with meat, fish, or sweets, and
boiled in fat of some kind.
_Roux._--Brown roux (used for thickening) is made by frying butter and
flour together until of a nice brown colour. White roux is made in the
same way, but the flour must be cooked well without being allowed to
colour. It is best made in a saucepan, and should be stirred all the
time over a moderate fire. Sometimes flour is baked, then mixed with
butter, for roux.
_Salpicon._--Poultry, fish, or other things prepared with truffles,
etc., for croustades, timbales, croquettes, etc.
_Salmi._--A highly-finished hash of cooked game or wild-fowl, cut up
and prepared with rich sauce or made gravy.
_Sauté._--To fry cutlets, scollops of game, poultry, or fish, etc.,
lightly in butter.
_Sautoir._--A very shallow stewpan used for sautés.
_Soufflé._--The word means something puffed up. Soufflés are very light
puddings. They may be made with any kind of farinaceous substance, with
the addition of well-beaten eggs flavoured with fruits, liqueurs, or
essences. They must be served the moment they are ready. They can also
be made with fruit. Iced soufflés are made in various ways; but the
mixture is iced, instead of baked.
_Sparghetti._--Naples vermicelli.
_Stock._--Unthickened broth or gravy, with which soups or sauces can be
made.
_Tartare._--Mayonnaise, with the addition of chopped shalots, gherkins,
tarragon, chervil, and a little chili vinegar and mustard.
_Tamis_, or _Tammy_.--A cloth made for straining through. It should be
of goat's hair, but is frequently only woollen canvas.
_Timbale_ is a sort of pie made in a mould and turned out before it is
sent to table.
_Tourner_ is used for stir; but it also means to turn--that is to say,
to shape, as cutting vegetables into the form of olives, balls, pears,
etc.
_Tourte._--A delicate sort of tart, baked usually in a shallow tin. It
may contain fish, meat, or fruit.
_Trousser._--To truss.
_Truffer._--To stuff with truffles. This is generally for pheasants,
turkeys, or capons.
_Turbans._--Ornamental entrées made of game, poultry, or fish, and
forcemeats.
_Velouté._--The white sauce used as a basis for so many others. It is
rich double stock, made with veal, poultry, ham, vegetables, etc., and
thickened with flour and butter. It must always be white.
_Vol-au-vent._--Puff paste of the lightest kind, filled with a delicate
ragoût or fricassée. Fruit may also be enclosed in a vol-au-vent crust.
_Vinaigrette._--Oil, vinegar, pepper, and salt together.
_Water-souchet._--A simple way of dressing fish by boiling it with
parsley roots and leaves, and pepper and salt, and serving it in its
own broth, with plates of brown bread-and-butter.
_Zeste._--Lemon rind. Sometimes orange and Seville orange rind are
called "zeste."
_Zita._--Naples macaroni.
THE BUILDERS OF THE BRIDGE.
BY MRS. G. LINNÆUS BANKS, Authoress of "God's Providence House," "The
Manchester Man," "More than Coronets," etc.