The Whitehouse Cookbook (1887) Part 153

MISCELLANEOUS.

FRENCH WORDS IN COOKING.

_Aspic:_--Savory jelly for cold dishes.

_Au gratin:_--Dishes prepared with sauce and crumbs and baked.

_Bouchees:_--Very thin patties or cakes, as name indicates--mouthfuls.

_Baba:_--A peculiar, sweet French yeast cake.

_Bechamel:_--A rich, white sauce made with stock.

_Bisque:_--A white soup made of sh.e.l.l fish.

_To Blanch:_--To place any article on the fire till it boils, then plunge it in cold water; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water.

_Bouillon:_--A clear soup, stronger than broth, yet not so strong as _consomme_, which is "reduced" soup.

_Braise:_--Meat cooked in a closely covered stewpan, so that it retains its own flavor and those of the vegetables and flavorings put with it.

_Brioche:_--A very rich, unsweetened French cake made with yeast.

_Cannelon:_--Stuffed rolled-up meat.

_Consomme:_--Clear soup or bouillon boiled down till very rich, _i.e._ consumed.

_Croquettes:_--A savory mince of fish or fowl, made with sauce into shapes, and fried.

_Croustades:_--Fried forms of bread to serve minces or other meats upon.

_Entree:_--A small dish, usually served between the courses at dinner.

_Fondue:_--A light preparation of melted cheese.

_Fondant:_--Sugar boiled and beaten to a creamy paste.

_Hollandaise Sauce:_--A rich sauce, something like hot mayonnaise.

_Matelote:_--A rich fish stew, with wine.

_Mayonnaise:_--A rich salad dressing.

_Meringue:_--Sugar and white of egg beaten to sauce.

_Marmade:_--A liquor of spices, vinegar, etc., in which fish or meats are steeped before cooking.

_Miroton:_--Cold meat warmed in various ways, and dished in circular form.

_Purse:_--This name is given to very thick soups, the ingredients for thickening which have been rubbed through a sieve.

_Poulette Sauce:_--A bechamel sauce, to which white wine and sometimes eggs are added.

_Ragout:_--A rich, brown stew, with mushrooms, vegetables, etc.

_Piquante:_--A sauce of several flavors, acid predominating.

_Quenelles_:--Forcemeat with bread, yolks of eggs highly seasoned, and formed with a spoon to an oval shape; then poached and used either as a dish by themselves, or to garnish.

_Remoulade:_--A salad dressing differing from mayonnaise, in that the eggs are hard boiled and rubbed in a mortar with mustard, herbs, etc.

_Rissole:_--Rich mince of meat or fish rolled in thin pastry and fried.

_Roux:_--A cooked mixture of b.u.t.ter and flour, for thickening soups and stews.

_Salmi:_--A rich stew of game, cut up and dressed, when half roasted.

_Sauter:_--To toss meat, etc., over the fire, in a little fat.

_Souffle:_--A very light, much whipped-up pudding or omelette.

_Timbale:_--A sort of pie in a mold.

_Vol au vents:_--Patties of very light puff paste, made without a dish or mold, and filled with meat or preserves, etc.

_Catherine Owen, in Good Housekeeping._

ARTICLES REQUIRED FOR THE KITCHEN.

The following list will show what articles are necessary for the kitchen, and will be quite an aid to young housekeepers when about commencing to furnish the utensils needed in the kitchen department, and may prove useful to many.

3 Sweeping brooms and 1 dust-pan.

1 Whisk broom.

1 Bread box.

2 Cake boxes.

1 Large flour box.

1 Dredging box.

1 Large-sized tin pepper box.

1 Spice box containing smaller spice boxes.

2 Cake pans, two sizes.

4 Bread pans.