S E N N ’ S

CULINARY ENCYCLOPE DIA

3 fi itfimm ry

O F E C C T RM S TH E NAM E S O F ALL F D S FO O D AND T HNI AL E , OO ,

X A E C M E AND BE V KE E . COO RY AU ILI RI S , ONDI NTS RAGE S

S P E C I A L L Y A D A P T E D F O R U S E B Y

H F H O T L A N D T A U A N T M A N A G C E S , E R E S R E R S ,

C O O K Y T A C H H O U K P E T C . E R E E R S , S E E E E R S ,

f

BEING A —f O

EV E G E M PR VE AND UP - TO - E VE O F TH E R IS D , R ATLY I O D , DAT RSION “ R G W RK E E C C O I INAL O , NTITL D ULINARY DI TIONARY ,

BY TH E SAM E AUTHOR .

CHARLE S H E RM AN SENN.

C/‘ LONDON

4 C I JR H T T E C . SPOTTISWOOOEQ $ ERAOE I I C S REE ,

1898 .

I N T R O D U CT I O N .

T H E Obj ect of this little boo k is intended to show the reader at a glance th e meaning o fcertain wo rds

o o and expressi ns used in co kery and gastro nomy . It gives in a concise fo rm such informati o n which wo uld

o to o otherwise c st much time and labour btain . It is a

o o f dicti nary culinary technical terms , the names of most

t ff oo o o food s u s , f d and c okery auxiliaries , c ndiments and f beverages . The names o many new delicacies and foo ds

o o will be f und duly registered , whilst all the f reign terms

or used in menus and recipes are translated explained .

o b to b o r In sh rt , every su j ect referring the ta le cuisine

b o so - has een j udici usly treated , and the called technicalities have been rendered intelligible .

o b no o do no t Ivi sh The w rk is y means c mplete , and I

‘ it to be regarded as such ; tho ugh I trust by means o fit

o be many a difficult questi n will answered , and that it will be fo und a helpful and co nvenient manual o freference by

o oo oo o f o professi nal c ks , c kery teachers , managers h tels ,

b and of o o . clu s , restaurants , h useh lds

E RM E . CH . H AN S NN P R E F A C E

H E technical terms used in co o kery have originated

in th e language o fthe different countries in which

Th e n the art was practised . wo rds ow in use are chiefly

o of o f French . In science m st the technical w rds are o

Greek o rigin $ Italian words formerly m ore co mmo n in

o b co kery have een entirely superseded by French , and if

‘ French wo rds were Anglicised there would still be a

x difficulty in finding wo rds equally e pressive . It would be an advantage when po ssible in menus to use English

o w rds as well as French , but in recipes this is scarcely po ssible because no o ther wo rds have the same meaning and value and as coo kery fo r two centuries has been m ore carefully cultivated by the French we have a large number o fFrench wo rds which are o ften a stumbling - blo ck to

oo o d x no c ks , but when these w r s are e plained they are

o b l nger a difficulty but a valua le assistance , and it is the o bject o fth e follo wing pages to provide perso ns with a dictio nary o fwords used in coo kery . The French language is now the language o fdiplo macy and coo kery .

B K M ER . J . C . UC AST A RY E N Y L PE D IA CU L I N C C O .

E l . e p . A o f Anguille , f , genus soft finned fish .

Ab ai e . o ut ss , f A paste thinly rolled , used for lining tarts ffi s so u é . and , croustades , etc

Ab ati . s , f The head , neck , liver , comb , kernels , and

wings of a bird . Giblets . A o f o b avo . Name an Indian pumpkin , fr m which a

delicious soup is prepared .

Ab d l S . S 8 . en mah , ouper , f upper , Last meal of the

day .

Abl . O f o but e , f A fish the salm n kind , somewhat smaller , n found o the Swedish coast .

Ab tt . o . le e , f A very small sweet water fish , of pink c lour f A i cot . 6 . S o . b r , f Apricot , mall fruit the peach order

A i co t . e. b r é , f Candied apricot , Masked with apricot

marmalade .

A i t e . o f o f b s n h , f Name an aromatic plant , also that a o liqueur prepared from this plant , c nsumed as an appetite - giving bevera ge in France and Switzerland ;

sometimes used for fl av o u r ing purposes . Swi ss Absi n the is made from plants related to

wormwood and southernwood .

i t . Accola, Name of a marinated fish , similar to tunny

fish . ’ 2 SE NN s CULINARY E NCYCLOPE DIA

e D o Acetari ous , . en ting plants used in salads .

0 An o Acetary , . acid pulp f und in certain fruits . Th i s o o bo Aceti c Acid . is an acid used in c nfecti nery , iled

o o . A ar e u sed sugar f ds , etc cids to preserve white to b o r ness , give ody consistency , and to prevent de i f o o ter io r at o n o . delicately c l ured sugar work , etc It o two o — b o o o is btained in f rms y the xidisati n of alc hol , and the distillati o n o forganic matter in hermetically b sealed vessels . Acetic acid eing inflammable , great precautio n is needed when added to bo iling sugar ; it

is used in small quantities . A i t . . Aceto d o l ce , (sour and sweet) kind of Italian ff pickles , prepared with di erent kinds of fruit , preserved

o . in vinegar and h ney , served with meats

o f . Ach aj a . Name a Greek wine

(3 Ac . S . b . he , f mallage , Water parsley , culinary her s ’ P - Aqua d O O , A high class liqueur invented by the

Italians in the thirteenth century . It was first intro d u ed 1 5 88 c into France in by Catherine de Medici , who f became the wife o Henry II . The predominant o flavour of this liqueur is r semary and rossolis .

N o f o o f Admiral. ame a hot drink , c nsisting claret

sweetened with sugar , flavoured with vanilla and

- o o . cinnam n , and thickened with egg y lks

o . 6 . Ad r ag an (g mme) , f Gum Tragacanth , Principal

ingredient used for gum paste . o f — Ad sch em pilav i . Name a Turkish dish pickled meat

stewed with rice .

l fi n o r Ai lefin . A o f b Aeg e , g , f kind fish resem ling dfi sh o n o oo the co ; is caught the French c ast , and c ked dfi h in the same manner as a co s .

to b b Aerated Bread , The name given read prepared y a “ ’ Dr h D u li s . o o . a s special pr cess , kn wn as g Process Acco rding to this pro cess bread is made without leaven r b o r o yeast , carbonic acid gas eing mixed charged in water which is mixed with fl o ur in an iron vessel and

placed under pressure to form the do ugh . Aerated bread differs so mewhat in taste from ordinary fer m ented bread ; it is preferred by many because the aroma o fthe pure W heaten fl o ur is much mo re remark ’ S E NN S CULINARY E NCYCLO PJE DIA 3

b b able than in ordinary read , and ecause it is free fro m

the taste Of acetic acid . The kneading and m o ulding o f o b aerated bread are perf rmed y machinery , and it is

thus untouched by hand . Th ese Aerated Waters . are used as the basis of a large f f b o . Th e num er ef ervescing drinks , cups , etc y are o r consumed alone with wines or spirits . The process o f manufacture is no t difficult ; they are made by o o f o f rcing a certain quantity carbonic acid int water , o which , under pressure , diss lves a quantity of this gas , but gives off the greater part again as soo n as the o o pressure is rem ved , or , in ther words , as soo n as o ut o f the stopper is taken the bo ttle . Soda and potash waters usually co ntain ten to fifteen grains o f o f o r o bicarbo nate soda p tash , in addition to the car S o bonio acid . eltzer water sh uld contain chlorides o f

sodium , calcium , and magnesium , with phosphate and

sulphate o fso dium . Lemonade and other fruit beve rages are made by the addition o fa certain quantity of r to fruit essence o syrup aerated water . There are also a number o fnatural mineral or aerated waters which are obtained fro m springs containing certain

salts in additio n to carbonic acid gases . Among these be A o S may mentioned p llinaris , Johannis , alutaris ,

Seltzers , Rossbach , and Vichy waters .

Africaine (a African style . f f . o o b i i . Afr ca ns , f Name a kind French dessert iscuits f f ic . o oo o Agar , f A species mushr m , which there are six

varieties used as edibles .

e A a . b . A o . gne u , f Lam , y ung sheep - Agro d olce Sauce . A sweet , sharp sauce , made with o vinegar , sugar , pine kernels , almonds , choc late , and h small currants ; served o t.

i i . oo e. Aide de Cu s ne , f Underc k ,

o . i . . S A gre , f Aigrette ur , piquant ”

fi n . S o . Aig r e , J mall hadd ck

i t So o u Ai A . Aigrelet, gre . gre urish , s mewhat so r,

sharp , sour . ’ f l te . S o . Ai g uil et s , f mall strips cooked meat - - L r in ide . a d needle . Aiguille a Br r , f g ’ 4 SE NN s CUL INARY E NCYCLO PJEDIA

’

. f h d ai O e. Ail (u gousse l) , f Garlic ; a clove garlic ,

Ai é . . . l , f The wing of a bird Fluegel , y

Ai Pelle . S o f o Ailerons , , f mall wings of birds ; fins s me

. S o r fish ometimes used for garnishing dishes , served

as ragout .

Ro . b Airelle uge , f Red bilberry ; dark red erries used

fr . o compote , j ellies , and marmalade

° i l 0 1 ti l . o . A re le , My r l e , f Wh rtleberry There are two O n e sorts . originates from America , and is very

savoury , and is eaten freshly picked with savoury milk h e w o r a cream sauce . The ot r kind of hortleberry is

a small fruit , of dark blue colour ; seasoning certain to w dishes . Wine merchants use it colour hite wine .

Ai s elle, f. A species of beetroot , used as vegetable or in

salads .

eef 6 . . o Aitchb o ne o fB , Culotte , f An economical j int

used as boiled meat o r stews . The j oint lies im

. O f mediately under the rump It is a bone the rump , which in dressed beef presents itself in view edgewise ; th e hence it is sometimes called edgebone , ancient

name for aitchbone . T t e . o ; Aj o u é s , f add or mix also applied to small

garnish o r side dishes served with vegetable course . A o r a Ala , f. la mode de , after the style fashion of la a a francaise , French style ; la Reine , Queen style ; ’ m é r atr ice E a s l I p , mpress style ; la Russe , Ru sian

style , etc . ‘ O II o r Ala Br o ch e, j . Roasted in front of the fire spit

skewer . Alb r ent to Alb p and , or , Name applied in France young wild ducks ; after the month of O ctober they are w can ar d s f called canard eaux , and the month follo ing

Albumen (white Of egg) .

S . t fe a . , Alb u r , f A lake near Valencia in pain Ti le given 1 2 D 1 8 . to Duke of W ellington , ishes called after his a ’ w name , l , served with a sharp bro n sauce flavoured

with port wine . Roast pork , game , etc . ’ w n W alk . ou t Ald erm an s , The ame given to the centre o f (long incision) of a haunch mutton or venison ,

wh ere th e most delicate slices are to be found . It also denotes the best part of the under - cut (fillet) O f a ’ SE NN s CULINARY E NCYCLOPE DIA 5

sirloin of beef . The name is supposed to be derived ’ from a City Company s dinner , at which a City

Alderman showed a special liking for this cut . ’ Al n is c o d . S . é o , ress n , f mall garden cress i r h o t ale 1 o z . Ale Ber y . A drink , made with pint , o oatmeal groats , gr und ginger and sugar to taste , and

a little water . Boiled , strained and served with toasted

bread . $ b Ale Po sset A ot drink , pre ared with $ pint milk , a 1l p i o fe 7 o z . nt . yolk gg , , butter , A p ale The milk is

poured hot over a slice of toast , the egg and butter are

then added and allowed to bind . The ale is added

boiling , and sugar according to taste . '

Aliment, j . Food ; nourishment ; meat .

8 . S . Alisander, ometimes called Alexander Persie de f to o . N o macéd ine , f ame a plant belonging the

parsley and celery order . As a culinary plant it is but almost forgotten , may be found in its wild state

near the sea coast o fGreat Britain . Before celery was

known this plant was used as a salad ingredient .

All emand e (a German style . ’ l n to A Allem a d e. As a surname dishes is applied in many cases where the origin of the preparations are in

a manner peculiar to Germany . Thus a dish garnished b with sauerkraut and pork (pickled and oiled) , its style ’

a l Allem ande . is termed Again , a dish garnished with potato quenelles o r smo ked sausages may be

defined in the same manner .

A white reduced velouté sauce , made flo uI from veal stock , thickened with , cream , yolk of

egg , and seasoned with nutmeg and lemon j uice .

All P . e ei , 31 Name Of a German dish , consisting of stewed

early spring vegetables . A kind Of macédoine of

vegetables , principally served at Leipzig .

A i a l . entr ees ll ance ( a f Name of a garnish for , o f consisting braised carrots , artichoke bottoms , and

small onio ns .

A e. . llspice, Piment , épice , f Also called Jamaica r pepper o pimento . The gro und ripe and dried berries

Of a pretty evergreen tree of the myrtle species , which

grows plentifully in Jamaica . It is called allspice because its flavo ur and smell resemble very clo sely ’ 6 S E N N s CULINARY E NCYCLOPE DIA

o f o f — that a combination three chief spices cloves , C i nnamon , and nutmeg . The berries when ripe and o b dry are s mewhat similar to lack pepper , only rather

larger and less pungent in taste .

Alm av ica i t . , An Italian sweet dish , similar to semo

lina pudding .

Al e. . mo nd , Amande , f A greatly appreciated fruit , used o f for a variety culinary preparations , more especially

sweet dishes and for dessert . The fruit o fa tree

e b - r sem ling the peach tree . It is largely cultivated in S . two pain , the south of France , and Italy There are

kinds , the sweet and the bitter . Malaga and Valentia cultivate the best sweet alm o nds (called J o rdan

almonds) . Those imported fro m Malaga are the best Of the two ; whilst Mogadore pro vides the E nglish b fr market with itter almonds . The latter are used o o o w o o t o f c nfecti nery , mixed ith a certain pr p r ion sweet

almonds . The usefulness Of this fruit is equally valuable fo r medicinal purpo ses as well as in the

kitchen . There is hardly another fruit which touches ’ the fancy o fone s palate so pleasantly as the almo nd . ’ A f I i c . a d Am andes . o Almond c ng, P te , f mixture o o r powdered alm nds , sugar , and whites of egg water ,

- n o . o . made i t a paste Used for cake c vering , etc

- Alo . S e. A fi sh r . se , f had , river , highly prized in F ance

A b . Alo ett . See L K e. u e , f ( AR , ) small singing ird

A o tt fa ci . S ff o . l ue e r es , f tu ed larks (b ned)

A o a . fo r o b . l y u, f French word sirl in Of eef ' ’ A m a h A A e. e t A aci . ls enne , f ( l ) lsatian sty le , garnis o f o consisting mashed peas , slices Of ham , and sm ked

sausages . b o . o Alum . A salt Of astringent and acid flav ur It is d u le

sulphate o f potash (called ammo nia) and alumina . o f - o This is Often used in the pro cess sugar b iling , especially fo r pulled sugar used for o rnamental pur A suffices for o o f poses . tiny pinch usually a p und

s ugar . u An o l Al m Wh ey . invalid drink made fr m milk , g pint , oo 1 tablesp oo nful wine , a teasp nful alum , and sugar to

taste .

e T m ix b . A . A . o m algam er, f malgamate , several su stances ’ S E NN s CULINARY E NCYCLOPE DIA 7

i . Amb gu , f A meal where the meat and sweets are

served at the same time . A o f f . o Am eaux , f kind pastry made puff paste and

eggs .

A id o . S e. A b m n , f tarch , white farinaceous su stance , r ’ Obtained by a peculiar process from flour o potatoes . b b b It is insolu le in cold water , but solu le in oiling o b water , and thr ugh cooling it ecomes a mass similar EmPO Is o r to jelly , and is then called in French (

stiffened starch) . h fr l a . o f o Amira e ( f Name a garnis , principally o o f b fish , c nsisting fried oysters , sliced lo ster fillets , and b o o fo r r wn sauce , Name als adopted meat dishes and

sweet entremets . r m ur o and Am ourettes, A o ettes . Marr w cut in strips

crumbed . f . e. O b Ananas , f Pineapple , A dessert fruit no le appear

ance possessing a most delicate and delicio us flavo ur .

i . A o e. alltinctur er . A Ancho s , f nch vy , Literally , g

small fish , native to the Mediterranean .

. n . Ancienne (a f Ancie t style Name Of a garnish , o f b -bo consisting kidney eans , hard iled eggs , and

braised cabbage lettuces . A f . o And al ouse (a f ndalusian style . Name a o o r o o f o garnish for rem ves entrées , c nsisting gr ups Of b o f spring ca bage , lettuces , and short pieces fried

- sausages , served with demi glace sauce . ’

ill . o o f And o u e , f Literally a h g s pudding ; a kind

French sausage .

A d o i l tt . b e. o f n u l e es , f Forcemeat alls , A kind small A o r sausages . salpicon of poultry game wrapped in ’ pig s caul and fried . A li f li tc . n e ue . o Ang e ca, g q , f Is the name a green fruit I b o f rind used n the kitchen , the tender tu ular stems b which , after eing preserved with sugar , are used for i the purpo se o fdeco rating and flav o u r ng sweet dishes .

A lot . A . nge , f small rich cream cheese made in Germany E Afli xed t Angl aise (a f. nglish style . o a dish usually implies that it co nsists o f something plain r bo o r 18 I oast o plain iled , that the dish prepared in ’ 8 SE NN s CULINARY E NCYCLOPE DIA

o f o o n o t n a style typical this c untry , which d es eces sar il y follow that it must be plain .

A l on Ho b ack e. . , nge s rse , Huitres en cheval , f A

. O o b o savoury ysters r lled in ac n slices , grilled , and o n r served toasted o fried bread cro utes . A Ang ouste (a f. An merican garnish fo r meat tr ees f en o b . , consisting aked eggs

- . A E el e. f fi nn d ill o e . Angu e , f , genus soft fishes ’

. e Anim elles , f Lamb s fry , .

A . A o r A e. A o nis , f nise niseed , r matic plant , used for fl av o u r in g sweet puddings , creams and pastries . In

‘ Ger-many it is used as o n e o f the ingredients in a An i r fancy bread called sb od . The anise plant is a fE native o gypt and China .

A i . To o o r to n ser , f strew ver with aniseed , mix with

aniseed . A i . o e. A . An sette, f niseed c rdial , liqueur f i . o . Ap , f Name a small French dessert apple

r eils . App e , f Culinary term for prepared mixtures ; a

formal preparation .

n . o Appeti ss a t, f Appetising s mething to whet the

appetite relishing . ’ A o o o f ff Appetissants , hors d euvre , c nsisting stu ed f o o b . Spanish Olives , dressed on little cr utes fried read e Appetit, f. Appetite , .

Br ill - o o Appetite . at Savarin give the f ll wing m o st elaborate and graphic definition concerning appe

' “ tite Mo tio n and life create in the living bo dy a o o f bo c nstant loss substance , and the human dy , which o o o be is a m o st c mplicated machinery , w uld s on unfit fo r use if Providence did not provide it with a com en satin b m p g alance , which marks the very oment when its powers are no longer in equivalence with its e wh o for requirements . The great Car me , was a h E time c ef to the Prince Regent in ngland , used to dis

cuss matters O fgastro nomy daily with his royal master . O ne e o u day the Prince said , Car me , y will make me die of indigestion fo r I long to eat of everything y o u “ b . S send to ta le ; everything is so tempting ire , “ e b to o answered Car me , my usiness is provoke y ur

no t fo r to . appetite , it is me regulate it ’ S E NN s CULINARY E NCYCLOPE DIA 9

I Appetite denotes a desire to eat , and s announced in the

stomach by a little weakness , combined at times with

a little pain , and a slight sensation of lassitude . Meanwhile the mind is occupied with obj ects bearing

upon its wants , whilst memory recalls such things as

' please the taste , or , in other words , imagination fancies it sees tho se things for which one longs ; th e b stomach ecomes sensitive , the mouth becomes o th e m istened , and all digestive powers become ready

fo r . o f action This is the feeling one that is hungry ,

and to have an appetite one must be hungry .

. . f A 6 . O ppl e, Pomme , f Apfel , g The original apple

b . this country is the crab , which is astringent and itter There are abo ut three hundred kinds o fapple now

cultivated . A l o ol ur ee o / pp e F , A p of apples (apple pulp) , flav ured o w with cinnamon , cl ve , and sugar , mixed ith new milk o r cream , served as cream liquid or half frozen in glass

dishes o r goblets . o f Apple Hedgehog . Name of a dish stewed apples w ( hole) , the centres of which are filled with j am , O f arranged in the form a hedgehog , decorated with

shreds Of almonds , covered with icing sugar , and

browned in the oven . A l to pp e Meringue , This is similar apple snow , but is

baked in a slow oven after being dressed o n the dish . A Pu n o f w pple pto , A kind apple pudding made ith b apple pulp , breadcrumbs , utter , eggs , and sugar , baked

in a plain mould , and served with a fruit syrup (hot) . A l o f pp e Snow . Name a sweet dish composed of apple

o r . pulp purée , mixed with sugar , etc This is mingled

- into some s tiffly whipped and sweetened white of egg .

The mixture is piled high in a glass dish , and de r a d co te with fruit j elly .

A l . pp e Tansy . This is a kind of apple fritter The b atter is made of cream and eggs , and poured over

- partially stewed apples ; they are fried in butter , and

served very hot .

A i e. b . . pr cot, A ricot , f Aprikose , g First introduced E 1 2 b 5 . in ngland a out 6 A delicious fruit , most

favo ured as dessert fruit ; also largely used for tarts ,

j am , marmalade , and j elly . ’ 10 SE NN s CULINARY E NCYCLOPE DIA

- Ar b ous se . o f f , f A kind water melon , a native o

Astracan . A k o rrac . A spiritu us liqueur , very common in India and R ussia and other countries . Sometimes used in the

preparation Of punch and syrups .

. D Ar enteui lle o e . g , f Name of a c unty in France , p S - O b fr o . eine ise , cele rated asparagus Asperge ’ A i l d r genteu l e . i . A Aristo n (a Greek wo rd) Breakfast b t. kind o fbread

dipped in wine .

APl S . A o du o e , f t wn in France (Bouche Rh ne) , cele ’ b r d fr ate . Ar o its sausages Saucissons d les .

A . b for flav o u r in . rom ates , f Vegeta le herbs as used g i b a leav es Aromat c herbs , such as thyme , y , tarragon ,

chervil , etc .

A o ati . To o o r b . r m ser, f flav ur with spice savoury her s

Aromatic seasoning .

A . o a . ro me , f Ar ma ; aromatic qu lity

e F ul . . é e o Arrowroot, g de Marante , f A tr pical plant used for thickening sauces and other culinary prepara fo r tions . It is said the Indians extracted a po ison

their arrows from this root , hence the name . ’

b o . . A e. o o Ar tich auts , f rtichoke , Fonds d , artich ke tt ms

bo . r o . Topinam urs , f, Je usalem artich kes

A t i . O ld o . S r o s , f c unty of France (Pas de Calais) everal ’ D Ar i se- feuilleta e . to dishes are called after this name g ,

pastry with j am also savo uries .

A . 6 . An o sperges , f Asparagus , esculent plant , riginally - o a wild sea coast plant Of Great Britain . In seas n

fro m April till end o fJuly . ’ r A i . S . l as ic o sp c, f avoury j elly A p , set in aspic ,

garnished with aspic . A ulinar i sm . c Aspiquer , f modern Parisian , meaning to “ - o r put lemon j uice , reduced vinegar , into a j elly , a sauce o r a gravy (Couffe) the expressio n is therefore misleading ; the pro per verb to use wo uld be acidu

lating , to acidulate .

. S o o . Ass ai sonnem ent, f eas ning , c ndiment , sauce

To o to . Assai sonner , f. seas n , mix

A . o . Assiette , f. plate Une assiette pr pre , a clean plate

A i tt A e. ss e ée , f plateful , ’ SE N N s CULINARY E NCYCLOPE DIA

entr ees no t Assi ettes , Name given to small , containing

more than a plate will hold .

A ac a . a. . str h n , f Astracan , Russian province Name o f o f o a caviare , the best its kind , exported fr m that

ee V R E . place . (S also CA IA )

. A H l s S o r o Atelets , f ( lso ate ette . ) mall silver wo den fr skewers used o decorative purposes .

At e i a . A . b h n enne ( f thenian style Larded , raised ,

- and garnished with fried egg plants , served with

Madere sauce .

- e. f . S o Ath ePine, f and smelt , A species fish similar to b fr o m b smelts , distinguisha le the real smelt y the absence o f the cucumber smell so peculiar to the - fr . S o o latter and smelts are ften passed real smelts , and though not so fine in flavour and taste they are

found to be bo th delicate and wholesome . They are generally dressed and served in the same manner as

smelts .

. S o Atter eaux , f mall r unds Of minced meat (raw) , ’ wrapped m pi g s caul and coo ked o n skewers .

- A b i . . E o u erg ne , f A garden plant gg plant a mel ngena , - A f f vegetable marro w . lso the name o a kind o small

Parisian sweetmeat . ’ - A i . An o . Aub erg ste , f innkeeper ; h tel keeper l , inn ’ keeper s style . bo Au b leu , f. A culinary term applied to fish iled in b b salted water , seasoned with vegeta les , her s , and r white wine o vinegar .

h . . t e o Aufour , f Baked in ven ’ Augustine (a f. Augustine s style . A fr h . o Au gras , j French term meat dressed with ric

gravy o r sauce .

i . to Au grat n , f A term applied certain dishes prepared b with sauce , garnish , and breadcrum s , and baked bro wn in the oven ; served in the dish o n which

baked . for o f Au j us , f. A term dishes meat dressed with their

j uice o r gravy .

u i . o A m a gre , f A French expressi n used for dishes pre

pared without meat . Lenten dishes .

S o o f . Aum elette. yn nym omelette

l . o o . Au nature , f F d cooked plainly and simply ’ 1 2 SE NN s CULINARY E NCYCLOPE DIA

. l A o e 8 . ur r , f A ye low colour , A culinary expression

for dished up high . A garnish consisting o fstuffed

eggs , quartered , bread croutons , and Aurore sauce . ' Auro re Sauc e consists of Allemande o r Bechamel and o f tomato sauce , flavoured with chili vinegar and dice

mushro oms . r A e i , f. , . o f . v l ne i Filbert A fine nut the hazel kind ’

. Cats 0 . e d av o in A o i e e o f o . v n , f , Cr me , cream ats fr Used o soups and puddings . S Avo l a . Name of icilian town renowned for its sweet

almonds .

B .

B ab a (fro m the Polish word babka) . A very light yeast

- cake . Substitute for tipsy cake .

- ab . e. B eurre , f Butter milk ,

- o f . B ab ka . Name a Polish Russian cake Prepared as a

custard , containing fruit , almonds , etc . S B acal ao . Name of a panish fish speciality , consisting

o f . usually salt cod , with a savoury dressing o f b w B ackings . Name a kind of fritters , est kno n in o - fo r America , where they f rm a highly esteemed dish

breakfast .

o r i o f o b . B ael , Bengal Qu nce , A fruit the range tri e

Highly esteemed in India as a preserve , either as j am

o r as a syrup .

e . B aco n , . Le lard , f The sides Of a pig salted or pickled

d u . and smoked . Bacon smoked , lard fume

c a . Larding bacon , . lard piquer , f

- fr . a ati o . w o o B gr n , f A ord used high class dishes (s ups) o wa s Bagration was a Russian count , whose chief co k

the celebrated A . Careme . f i d Ro c . b o B a e e n e , f Black erry , The fruit the

bram ble .

- - i a i . u b . B a n M r e , f The c linary water ath It is a large -filled Open vessel , half with hot water , where sauces , so b etc . , are kept that they are nearly at the oiling r point without burning o reducing .

o o f o b . B aking . A m de cooking ; food co ked y a dry heat “ The wo rd baking is usually applied when article s

’ 1 4 SE NN s CULINARY E NCYCLOPE DIA

. To o o f o r o B ard er . f c ver breasts game p ultry with thin fb slices o aco n fat . O e. . b o o . B arley , rge , f Pearl arley , rge m ndé , f Barley ’ ’

. e o o o . bread , pain d rge , f Barley s up , cr me d rge , f ’

o . Barley water , eau d rge , f Barley sugar , sucre ’

o . d rge , f

’ e L i f . ev a n . o o . B arm , Yeast , , f The scum malt liqu r A o o f B aro n ofBeef. very large j int the ancient kitchen . o o f o o f or It c nsists b th sides the back , a double sir 4 1 l 0 00 b . loin , and weighs from to It is always bu t now roasted , is rarely prepared , except at some o f E o o r festive occasions the nglish C urt , at some b acco m great pu lic entertainment . It is generally i d ’ p an e by a boar s head .

e B sili An b a c . o to B asil. . , f ar matic culinary her , allied “ ” thyme . It is included in the sweet as well as o b o o f o sav ury her s , on acc unt its pleasant ar matic

smell and taste . A f — a L . o B asler eckerlis , g kind dessert biscuits B le — o o delicacy richly flav ured with h ney and spice , called

a o . after the town of B le , where they are m stly made These delicacies are to be fo und at alm o st every railway

buffet o n the C o ntinent . A M a 0 . . o o S B ass , Bar , f fish in seas n fr m y till eptember , o belonging to perch family . This fish is m st highly esteemed as an article o ffoo d o wing to its delicate

flavour . — T o o n o . B aste to b aste . drip fat r asting meat Bast

o o to o o f . ing is d ne in rder prevent the utside j oints , etc , r that are being roasted o baked fro m beco ming dry .

- b o f B ath Ch aps . The cheek and j aw one the pig , salted

and smo ked . Thus called because those co ming from to b Bath were first known , and the first o tain a o reputatio n as being the very finest . Bath still enj ys

this h o n o ur .

. S B atons roy aux , f mall patties Of minced chicken and f XII game the favo urite dish o Charles .

e. o f B atter , A mixture several ingredients beaten — b . o . a a t gether Frying atter p te frire , f

i d e c i i . of oo B atter e u s ne , f A complete set c king

utensils and apparatus . ’ S E NN s CULINARY E NCYCLOPE DIA

0 . of o oi . , d B avar se , f Bavarian cream A kind c l custard pudding . ’ a l a . o o f B avaroise e u , f Tea flav ured with syrup - r capillaire and orange flo we water . f f . o o l af c . , B ay e , Laurier f The leaf a species the

o . laurel tree , kn wn as the cherry laurel Largely used bo as flav ou r ing . It is generally included in the uquet o be garni . Bayleaf flav ur should always used in

moderation . o o ai . Bearn se , f A w rd much used in co kery for a rich o e white herb sauce . Comes fr m the word B arn , birth

place o fKing Henry IV , who was a great gourmand .

6 . . S e. ca . , ca i , , Bé sse , f Woodcock Bé ss ne f nipe Dolt ; a small marsh bird .

. o ne c a l . Bé h me , f French white sauce Recognised as o fthe four fo undatio n sauces . The name of this sauce is supposed to co me fro m the Marquis de

Béchamel , an excellent chef , who acted as steward in

the service o fKing Louis XIV . — bo . 0 . o . o B eef, B euf , f B iled beef boeuf uilli Roast — — bo . beef boeuf roti . Braised beef euf braisé Beef has fro m time immemo rial been esteemed as the most o o f substantial food . Its m de cooking is usually of o o f the simplest kind , th ugh an infinite variety dishes

are made from it . iet W as o o o b o Beefsteak Soc y . f unded in L nd n y a J hn

1 35 1 867. Rich in 7 , and lasted till BE E See T VE . oot e. , . T Beetr , Betterave f ( RA ) — — b o f b . A b e . Beer i re , f ier , g everage made malt and b E o hops . First known y the ancient gyptians , fr m b to whence it was rought the Greeks , Romans , and A o o o Gauls . R man hist rian menti ns this beverage as being in daily use under Julius C aesar (abo ut the

beginning o fthe Christian era) . 6 A o o f t . , . , Beigne s , f Fritters ls a kind pancake fried in deep fat . A o f o e. Bergamotte (or Bergam t , ) species pears , with a very agreeable flavo ur .

r A o f . Ber g am d e . species duck ld E for o r l A . O , , Ber e . che nglish name celery celeriac

- celery root . ’ 1 6 SE NN s CULINARY E N CYCLOPE DIA

f r l . o Be inoi s , f A kind light yeast cakes in the shape o f b l al s similar to do ugh nuts . a d E i o f Bern r , m le . Name a famous chef de cuisine wh o died in 1 897. Was chef for many years to the E mperor William I .

tte a . o e. A oo Be r ve , f Beetr ot , saccharine r t used , o i when b led and pickled , for salads and garnish ; an

excellent appetiser . It is o f great value in France

and Germany , where it is extensively cultivated , and

used for the manufacture of sugar .

oi u . Beurre n r (a ) , f Anything done in butter which is

co oked to a bro wn colo ur .

- oi tt . 0 . Beurre n se e , f Nut brown butter , Butter melted i w over the fire unt l it begins to bro n .

Biftek , f. The name given on the Continent to fillet

steak o r beefsteak . f — . S . Bigarad e, Bitter or sour orange eville orange

- Bigarreau . The white heart cherry .

Bi r ur . g a e, f Is the name given to a rich stew made from

pheasants , capons , etc . l\l e. en u . Bill ofFare , , f Literary , minute details , in a o f culinary sense ; a list dishes intended for a meal . 4 1 Menu cards were first used at table in 1 5 .

c . Bind , To make a mixture and moisten it with egg , o no t milk , or cream , so that it will h ld together and

curdle . ’ ’ Bird s Nest (edible Bird s Nest) . Constructed by a small w f o o . Indian swallo species , f und on the coast China two There are kinds , the black and white nests , the

latter being much more rare , and consequently more

thought Of than the former . The Chinese loo k upon ’ an d these edible birds nests as a great delicacy , often

make them into soup . o f Bis co ttes , Thin slices brioche paste , gently baked ,

buttered and sugared , generally served with tea .

Dr . Biscuit . y cakes Fancy biscuits are used as dessert , w hilst ship , captain and others are used on long voyages ,

instead of bread . The name is derived from the French ” - i e . w . bis cuite , . , t ice baked Also applied to a certain

dessert , delicately prepared small French cakes , etc . ’ SE NN s CULINARY E NCYCLOPE DIA 17

D o f . Bisho p . rink made wine , oranges and sugar It

was ver y po pu laI In Germany during the Middle Ages . \ o Bisq ue, f Is the name given to certain s ups usually

made with shellfish . f . A o b o Bi sq uotins , f kind o solete sweetmeats kn wn A D 2 4 1 since . . , when they were made by Huns .

1 itt . o ff B er , 1 An essence or liqueur made fr m di erent

b o r . kinds Of aromatic plants , her s , fruits

e. . b Bl ackb erry , Mure de ronce , f An edi le fruit , found E b growing wild in ngland . Very much esteemed y

o . c untry people , and used for puddings , etc , and j am

be . and syrup , which are considered to very healthy e A f . o o . o Bl ack Currant , Gr seille n ire , f small kind

grape fruit .

l . A o . B an c , f white broth or veal st ck gravy

c i . To b e. To o n Bl an h r , f lanch , put anything the fire in cold water until it bo ils ; then it is drained and

plunged into cold W ater .

c a . A o . A Bl an M nge , f white sweet f od sweet cream f . O o o set in a mould riginally a maigre s up , made f milk o almo nds . It is wro ng to add co louring matter to ho b e a blanc mange hence c cola te la nc m ang is incorrect . f r . o o Bl anquette , j A stew usually made veal fowl ,

- with a white sauce enriched with cream o r egg y olks .

l e. e . A o f . B eak , Br me , f small species river fish

- Bl oaters . Are slightly salted and half dried herrings ,

which constitute a commo n breakfast dish in E ngland . Thos e fro m Yarmouth are the best kno wn ; they are o b o o dried in sm ke , whereas the l aters cured in N rway

bu t not . are salted and dried , smoked fr o d d e . b o o Bl n e Veau , f A very rich veal r th , used fl av o u r ing and enriching white soups and sauces . ’

0 . A o . n B oar s Head , Hure de sanglier , f hist rical E Christmas dish in ngland .

H uf . e. See BE E F . m , f Beef , ( ) A f o . B ohea . species black tea A f d e. . o o o B oiling, Bouillir , f m de c oking , nee ing

little skill and much care . The pro cess is usually ff e ected in water o r sto ck . l A o f B o ogna Saus age. large smoked sausage , made o o bac n , veal , and p rk suet ; an Italian speciality

principally manufactured at Bol ogna . ’ 1 8 SE NN s CULINARY E NCYCLOPE DIA

A w B omb ay Duck fish found in the Indian aters . It n u tr Itiv e is very , and possesses a peculiar yet delicate

. Fo r o flavour exportati n it is salted and cured . In America and so me parts Of E urope it is co nsidered a

delicacy .

o b e . An f B m , f iced pudding filled with a rich custard o

o f b . fruit cream , shape a bom - B n B n . S o o , f ugar confectionery ; generally dainties fo r

children .

- B n u . A o fo r o Go t , f much used expressi n highly

flavoured dishes and sauces . o i e b o f but B n t , A fish elonging to the class the mackerel ,

larger than the latter . i o f B onnet d e Turqu e, A kind ancient pastry made in

m o ulds Of the form of a Turkish bonnet . f o d lai a la . o w B r e se , f Name a French sauce (bro n) , in which Bordeaux or Bu rg undy fo rms o ne o fthe in

r . g edien ts . Also a garnish

e . B o rage , . Bourrache , f An aromatic plant , excellent flav o ur in for g lettuce salads and iced drinks , claret

cups , etc . The plant has spiny leaves and blue

ee B E . flowers . (S also OURRACH ) A b S B oreco le , species of cab age , sometimes called cotch

- ow S . kale , as it is a well kn n vegetable in cotland

o c e . S até s B u hé s , f mall puff paste patties (petits p ) , so as

to be a traditional mouthful only . l i a R , B o uchées a e ne , f Puff paste patties filled with o Lecz in ska o f chicken rag ut , invented by Marie , wife

Louis XV .

o co A o f o . B u n , f. kind veal rag ut

o d i . to B u n , f A kind of small French sausage similar

black pudding . - A i a i . . B ou lle B a sse , f Is a kind of fish stew national

French dish . Thackeray liked it so much that he w $ ro te a ballad in its praise , beginning ill - i s e n o ble di s is Thi s Bo u e Ab a s , a h , s o r t o f s o u a b r o th o r s tew A p , , ; - o tc o fall s o r ts o ffi s es A h o tch p h h ,

- h w i h n c o uld o ut d o etc . T a t Gr een c ev er ,

o i li . . B u l , f. Fresh boiled beef A national French dish

l r ified b . . Unc a i o . A o B ou ll n , f plain clear s up eef broth f s t i . o , B o uque garn , f A small bunch savoury herb

ba leav es o . parsley , thyme , and y ; a fagg t It is tied ’ SE NN s CULINARY E NCYCLOPE DIA 1 9

up , in order to facilitate its removal after use . Used

o b o . in stews , st cks , r ths , braises , sauces , etc , to impart i a r ch flavour .

fH . B ouquet o erb s Green onions , parsley , thyme , tar

o . . rag n , chervil , etc , tied in a bunch

i l . e to B ourgeo se (a a) , j A surnam given dishes which b ut signifies a dish prepared in a simple , homely ,

nevertheless tasty and who leso me manner . It means

a modest kind o fhome cookery .

B ur ui n . A o f f o g g ote, f ragout tru fles , usually served

with game .

B ur l . e. o g uig notte (a a) , f Burgundy style ,

B r ui l . ou g no tte (a a) , f This surname is applied , as r a gene al rule , to dishes , in the preparation of which Burgundy o r B o rdeaux wine and small braised

button onions are introduced .

. o . . B ourgoy n e, f (Vin de B urgoyne) Burgundy wine

Also the name ofa sauce (brown) . a l Bo urgoy ne ( a) . Burgundy style , name and character

given to dishes .

B . . our id e, f A dish strongly flavoured with garlic

Bo . e. urrache , f Borage , Aromatic kitchen herb ; also

called cucumber herb , because it has the peculiar

flavour of cucumbers . f Bou r . o ta q ue, f Name of a special kind caviare , very

little known and no t appreciated in this country .

- i e. o Bra se , or Braising , Meat cooked in a cl sely covered stewpan (braising pan o r br ai sier e) to prevent evapora so n o t tion , that the meat thus cooked retains only its o o f fo r own j uices , but als those the articles added fl av o u r in b g , such as acon , ham , soup vegetables ,

seasoning , etc . , which are put with it . f ai e o r i . o Br sé , Bra ser , f A mode cooking known as o o f braising , which is a combinati n roasting and

stewing .

Br aisier e, f. A large stewpan with ledges to the lid , used i for bra sing meats , etc .

a d ad e . s . Br n , f A di h Of stewed haddocks e Brandy , . The name is derived from the German word “ “ Br antwein (literally translated burnt wine o r o o French brandy , , as it is called , C gnac , is m st o z ’ 2 0 S E NN s CULINARY E NCYCLOPE DIA

o D highly esteemed C gnac ( epartment Of Charente , fo r f ra France) is celebrated the excellence o its b ndy .

ead 0 . . E n Br , Le Pain , f First made with yeast in ngla d 1 4 63 . P in (See also AIN . )

ad c e. Ch a elur e . To b o Bre rumb s , p , f crum , fr m paner a ” o b . la panure , to c at with readcrumbs ad it o f b - b a Bre Fru , The fruit the read fruit tree (ar re l o . pain , f) , which is excellent as fo d e D akf . da . Bre ast, éj euner , f. The first meal in the y

ak o To e. To o o o d Bre Fl ur ( ) , stir gradually int the fl ur c l b liquid until it eco mes a smoo th paste . B E E a See M . Bre m . ( R , f )

e. f x a t o . o b o Bre s , P itrine , f Part an animal ne t el w the

neck .

0 . A e e. o f . Br me , f Bleak , small species river fish S b S b t easona le eptem er o No vember .

to a la . e. Bre nne ( ) , f Brittany style ,

id . To o and Br er , f truss p ultry and game with a needle

thread .

- i . To b o . Br er , f eat paste with a r lling pin

A - f . Br n . o oo ig olles , f species dark red c king plums

e. f i . o o Br ne , Marinade , f Used for the preservati n

. to o . meat , etc , and impart certain aromatic flav urs i l - Br nj au , West Indian egg plant , known in Bengal as o o to o Bang u , which name is supp sed c me from the Br in Portuguese gella .

i oc . A to Br he , f light French yeast cake , similar Bath

b . o b bun h o t uns The fav urite French reakfast , eaten ff r with co ee o tea . Br i b of — Le x sq uet , The reast an animal , the part ne t

to the ribs .

fr . Broche . French spit o ro asting befo re an o pen fire

oc t . e. S o b O ob to . Br he , f Pike , eas na le ct er January A fish to be fo und in almo st all waters ; much liked o n f acco unt o its delicate flavour .

e. r b o . An un o o . s o Bro th , B uill n , f Beef tock r th i clar fi ed o o r . gravy s up , with without garnish

- e. to Brown Meat (t o) , , is place it in a frying pan with

o f no t b o . a small quantity fat , turning it till r wn

u e. o au Browned B tter, Beurre n ir ( ) , f.

Br un ise. Br unoise, f. Several soups are named a la o

’ 2 2 SE NN s CULINARY ENCYCLOPE DIA

e f - ff o . A ff . o . o o Cafe, f C ee , (the berry a tree) c ee h use

o r restaurant . A beverage prepared fro m the coffee

’ berries after they have been ro asted and ground .

e b ff . Cafei ne, . A bitter su stance obtained from co ee f f i . o f . Ca e V erge , f An infusion the whole cof ee beans e Caille f. , . . C , , Quail A bird Of the grouse kind ailles — — f . r O i t es . . farcies stuf ed quails Cailles , f roast quails

In prime condition from September to January .

e Gateau . f . O C ake , , f Generally a mixture flour , dried

. o r . . to fruits , etc , with butter , eggs , B P , used make it I o r - light , baked n tins small patty pans . ’ e C alfs Brains , . Cervelles de veau , ’ 9 e O C alfs Ears , . reilles de veau , j . ’

P. . oo C alfs F eet , Pieds de veau , f G d j elly can be

obtained from these by bo iling .

’

e. e C alfs Head , T te de veau , ’

i e. o . C alfs K d ney , R gnons de veau , f $

L e. C alfs iver , FOie de veau , ’ 0 Hi . s . C alfs Sweetb read s , de veau f ’

e. C a fs To ngue , L , l angue de veau ‘ o to o C allip ash . A portion of glutin us meat be f und in

the upper shell o fthe turtle . o o f C allipee . The glutin us meat found in the under part ’ a turtle s under shell . o f o Cam er ain . Name a costly soup invented by an act r f o f o the eighteenth century that name , the price of

o £ 6. o w the s up being The gastron mic ork , Alrn an ach o des Gourmands , by Grim d de la

Re n ier e Cam er ain . y , was dedicated to ’ - o and o C an apé . Much used for hors d euvres sav ury o dishes . The word means s fa ; it consists , as a rule , o f o fb slices read cut into various sizes , used plain , or

O il o r o r . fried in butter , else grilled

B0ti . e. C an ard , f Roast duck , e d Sa a . . C an ar uv ge , f Wild duck , o th e o f C andied Pe el. C nsists of outer rind lemon , o r w orange , citron , lime , encrusted ith sugar , and is used as an ingredient O fminced meat fo r mince pies

and vari o us sorts o fcake .

e . B0ti . C aneton , f Roast duckling , ’ SE NN s CULINARY E NCYCLOPE DIA 2 3

d e Ro . . C aneton uen , f Rouen duckling Rouen is celebrated for the superiority of its ducklings ; they n t do o bleed them as here , but thrust a skewer through

u . the brain , th s keeping the blood in the flesh

e o . Canelo ns . S o o f f C ann l ns , f, or mall r lls pastry stuf ed

with minced meat , etc .

e a . b . . S o C aper Sauce , auce aux c pres , f (White or r wn)

C apill aire. A plant . A syrup flavoured with orange — flowers , etc . sirop de capillaire .

i otad . . C ap l e , f A culinary expression for a mixed hash b C aplan . A fish of the salmon family , resem ling smelt ,

of very delicate flavour . e Un e. . o o . C apon , Chapon , f A y ung cap n , chapon

neau , f. f A (3. o . ca . , pre , f Caper Flower an sian shrub They

are pickled with water and salt . The capers contain

much salt and a little O il. There is a sauce called aux

a . c pres , in which capers furnish the desired piquancy

el . C aram , f A substance made by boiling sugar to a o l dark brown , used for c ating mou ds , and for liquid

colouring .

e. C arcasse , f. Carcass , The body of an animal ; the

bo nes of p o ultry o r game . r d m rn e Ca a s . fr fl . o o a Car d am o m es , f , A spice used

v o u r ing meat and sweet dishes .

a la o l . o b C ard e M el e , f Pieces of marr w raised with

S . bacon . erved with cardes purée

d e . A . o C ar s , f vegetable much esteemed in France M stly ’ served as a puree .

d o . o e. A C ar n , f Cardo n , garden plant resembling

artichokes in flavour .

“ ar elet 0 1 a let . e. C C rre , f Flounder , A small flat fish , a in se son all the year except in May , June and July . e o C arem The name of a celebrated chef , b rn in 1 84 1 833 Paris in 7 , died ; author of several culinary w o o f orks , chef to the Prince Regent , Ge rge IV E E f o o . ngland , and the mper r Alexander I Russia

o . C armine. Crimson colouring used in confecti nery , etc

a ott . e. C r es , f Carrots , A garden plant in its root (red

- or yellow coloured) . Carrots were first introduced into E ngland by Flemish gardeners in th e time of E liza beth and in the reign of J ames I they were still so ’ 2 4 SE NN s CULINARY E NCYCLOPE DIA

unco mm on that ladies wo re bunches o fthem o n their on o f hats and their sleeves instead feathers .

a e. o o r C rp , Carpe , An excellent p nd river fish , b obtaina le all the year ro und .

t a a la . A to C arpen r s ( ) , f surname dishes flavoured with fl o r o as . c nsisting Of truf es a garnish Carpentras , like o f Perigord , is a district where truffles excellent flavour

and size gro w largely .

a . e. r ib o f b C rré , f Neck , The part veal , mutton , lam ,

o r p o rk .

t d u o u la . o f fo r C ar e J r ( ) , f The bill fare the day ,

showing the price against each dish . o f C artridge . A culinary term meaning a circular piece fo r o greased paper , used c vering meat , etc . , during

the pro ces s o fcoo king . e D o o r D o b Car v e, . éc uper , éc uper a ta le To cut po ultry o r game into j o ints ; to cut up meat into

slices , etc . A o Car v i ol. vegetable very much the same as caulifl wer , A best kno wn and cultivated in ustria .

. S o o r . Cascalop e, f ame as escal pe scollop b flesh m f e. o o o C aseine , The c agulated su stance ( f r ing)

milk and certain leguminous plants . The curd o fmilk

from which cheese is produced . Cheese is therefore an impo rtant flesh - fo rming food in a co ncentrated

fo rm .

C An . asha . Indian dish , made with maize and cream

A o . I ol . O C asser e , f pper stewpan When used n menus o o r it indicates the f rm Of rice , baked paste crust ,

o . macar ni , filled with minced meat , game purée , etc E E (See also POULE T EN CASS ROL ) .

i . to Cass s , f The part which is attached the tail end Of a

- lo in o fveal also black Currant sy rup o r liqueur .

e i . a o ad . . . e no t C ss n e , f Moist sugar , , , sugar which has

been refined . f A o . Cas telanc, f. kind green plum

C fi A . at sh . fish of the shark kind

See KE . C atsup . ( TCHUP f C e. A o audle , drink made gruel , milk , and raw beaten o o o eggs , flav ured with sugar , lem n , nutmeg , and ther

A o fo r . spices . fav urite drink invalids ’ SE NN s CULINARY E NCYCLOPE DIA 2 5

‘ l e. 0 1 Ca . . C au , , Crépine , f A membrane in the ’ shape of a net covering the lower p o rtion o fa pig s

bowels , used for wrapping up minced meat , sausages ,

salpicon , etc .

- fl u r . e. o e C auliflower , Ch u , f A delicate and highly

prized vegetable Of the cabbage family . In season

J une to November .

a ia . e. o f o r C v r , f Caviare , The salted roe sturgeon

sterlet (fish eggs) . flav o u r in o f Cav ona , Name of new g essence exquisite

aroma .

e e. or C ay enne P pper , Poivre de Guinée , piment de

Guinée , f. An extremely pungent , aromatic condi ment ; it consists o fthe ground seeds o fa species of

capsicum of a red colour . It is also imported in p o ds A known as chillies . similar kind of condiment is o E known as Guinea pepper , which gr ws in ast India ,

and is even more pungent than the former . B o th are

o E . gr wn in ngland , and are used for pickles , etc

f - d at . o C o fo r Cé r , f A kind itr n tree ; its fruit is used - o f cakes , puddings , and ice creams , and a special kind

Oil is also prepared from this fruit .

f . i ac e. o Celer , A species the celery plant A turnip o f rooted celery , which the bulb only is used usually

served as a vegetable , stewed in broth .

l e. C . Ce ery , éleri , f A salad plant , eaten raw or dressed

. o o as salad Co ked , it is served in vari us ways , as a

vegetable o r in soups .

A o so o . A Célestin . m nk named after P pe Célestin la lestis e . o cec . C lestine , f, fr m the Latin (heavenly)

Several dishes are called after this name . s r e le o . o C endre (1a) , A hes embers , Cuit s us cendre

cooked under the ashes . e E b . o o o Cépe, f. Cepe , sculent b letus , an edi le mushr m o o a of yell wish c lour , having an agree ble and nutty

x . flavour , largely cultivated at Bordeau

o r c ll . e. o Cer celle, Sar e e , f Teal , A small waterf wl allied

to the duck . fr f . D . o o . Cer , f eer , stag , hart Quadruped kept venis n

f il . e. Cer eu , f Chervil , An aromatic garden herb plant the leaves o f which fo rm an excellent adj unct to

. b salads , soups , sauces , etc Its flavour resem les a ’ 2 6 SE NN s CULINARY E NCYCLOPE DIA

o f mixture fennel and parsley . The root Of this herb 1so n I s po o us . f e i la . 0 . O C r se ( ) , f Cherry , A small stone fruit many

varieties . Cherries were known in Asia as far back as

the 1 7th century . Pliny states that Lucullus first brought this fruit to Italy about 70 years before the

Christian era , and records that the Romans afterwards

introduced the cherry tree into Great Britain . The Ker aso s name is derived from (Cerasus) , a town in

Asia Minor .

f e. e a . o w C rne u , f The kernel a green alnut , Usually

- prepared in salt water . A red wine is also made from w to these kernels , called vin de cerneaux , hich is be

drunk in the walnut season .

e a nfi ts . . C rne ux Co , f Preserved green walnuts

Cervel as , A kind of a thick and short smoked sausage d o w ma e of pork , and seas ned ith salt , pepper , and

spices .

r v . e. b w Ce elle, f Brain , A su stance ithin the skull of l an animal . Veal , amb , pork and beef brains are

used in cookery . i in i Chab l s (V d e Chab l s) . A famous French white wine ,

grown in and near Chablis , Burgundy .

ai . e. Ch r , f Flesh ,

a i o . e. . Ch mp gn ns , f Mushrooms , A plant of the Fungi

a . D Ch pelure , f ried breadcrumbs passed through a

s i eve .

a o . o b o Ch p n , f Cap n ; also a piece of read b iled in

soups ; a crust of bread rubbed with garlic . bu t a c t i e . Ch r u er , f The word means roughly slashed in a culinary sense it denotes pretty tiny kickshaws ff o . Of p rk , which are prepared in many di erent fashions ’ ’ tr u ffled Black pudding , pig s feet , smoked pig s ear w ’ ith truffles , Nancy chitterlings , saveloy , pig s liver ,

are all items of charcuterie .

- a c ti . o . Ch r u er , f(fr m chai r cuite) A purveyor of cooked

and dressed meats . f h ld E a o tt . o t e o Ch rl e , f A corruption nglish word

Ch ar l t w . y , hich means a dish Of custard Charlotte Russe and Apple Charlotte consist usually o f thin e slices of bread or biscuits , ste ped in clarified ’ SE NN s CULINARY E NCYCLOPE DIA 2 7

o ut butter and sugar , and laid in plain moulds in a

symmetrical order , after which they are garnished with

cream , fruit or preserve . O Chartreuse. riginal meaning , various kinds of vege O r o f tables fruit , dished up in the shape goblets set in

o r . aspic j elly In its degenerate form , cooked game ,

o . C small p ultry , etc , are cooked and dressed in hartreuse

o . style , either hot or c ld f i n . 0 . Ch ata g e, f Chestnut , Used for stu fing and sweet E dishes . (See C H STNUT . ) i o f Chate aub r and , Name Viscount Francois Auguste , a 1 1 4 6 8 8 . great French gourmand , born in 7 9 , died A f favourite dish o fillet steak is called after him .

a d a . & c . Ch u e u , f A sweet sauce served with puddings ,

dfoid . Chau r , f A name for dishes which are prepared o hot , dressed and served c ld, usually garnished with

savoury j elly and truffles .

. o Ch auss ons , f A kind of French r und flat pies filled

with j am . f e e. . o o Ch ese , Fromage , f The curd milk c agulated

and pressed . As a food it possesses very distinct o nutritive pr perties , and forms the principal nitro

genous foo d of many labouring people . Its principal

element is caseine , which is the chemical equivalent o f Of the white egg , gluten of wheat , and the fibrin of

meat . New cheese , although nutritious , is not easy of

O ld . digestion . cheese is said to promote digestion

e. a . Cheesecake, T lmouse , f A pastry ; tartlets of a

very light and flaky crust , with a mixture of cheese ,

h . . t e curd , or almond , etc , in centre

fd i i e . o f . Che e Cu s n , f Chief the kitchen ; head cook ’ f e . o . Cherry , . Cerise , f The fruit the cherry tree Some 300 different varieties o f this fruit are now i Ne known , of which the black or Morella (W g/ ) is the

w - best for cooking purposes . The hite heart cherry r (Be/a n e w ) is the best o fdessert cherries . (See also

C E RIS E . )

C t t e. Ch atai n e . hes nu , Marron or g , f Named after the

town o f Castanea in Thessaly . A nutritious and

- ffi easily digestible fruit ; used as stu ng for turkeys ,

poulards , and capons , also as an ingredient in soups , ’ 2 8 SE NN s CULINARY E NCYCLOPE DIA

. As a or o sauces , and purées , sweet dessert it is als

used In various way s . Chestnuts were a favo urite fo o d

am o ng the ancient Greeks .

- Ch ev anne . e. . See H UR . , f Chub , A sweet water fish ( C )

- - il . Ro e r oe e. Chevreu , f buck , deer , f . S oo . Chevreuse , mall g se liver tartlets

. e fr i S o . o Ch corée , f ucc ry , endive , Used salads , and as

a vegetable .

iff . So . Ch onn ad e , f up herb leaves , finely shredded R i of k o . o o f two Ch ne P or , ehine de p rc , f C nsists the

o o . hind l ins left undivided , and co ked whole

i oi . A o o d Ch n s , f p inted strainer with very fine h les , use fr o o . A straining s ups , sauces , and gravies Chinese

fruit .

S i . O o Chipolata . mall Ital an sausages rigin fr m an

Italian ragout . This name is also given to dishes which contain an addition of Italian sausages o r a kind o f mixed minced meat with which they are

served . Si nifi es bo o r Chitterlings . g mainly the iled intestine f o fo x o . gut , also calf and pig ; and small tripe The fr K n o tten K a lda zm en . German tripe is , Chitterlings fr also stands o sausages . h l b f e C o co at . o o o Chocolate , . , f The eans the The br ma cocoa tree infused by pro cess o f manufacture and

o o r . o made int paste , cake , powder The c coa tree is

a native o fthe West Indies and So uth America . The co coa o r co cao bean was held as a symbo l o fho spi

tality by the Siamese . In Olden times it served as a

current co in in Yucatan . Ch o colate has been known a as a favo urite beverage as long as 400 years go . o o E 1 52 0 o o Intr duced int ngland in fr m Mexic , and ff - sold in Lo ndo n co ee h o uses in 1 650 . e o . bb e. b . bb . Ch u , f Ca age , Chou lanc , f; white ca age ,

b e. o . o . Ch u vert , f green ca bage , Chou r uge , f red

f e. o b e. o . ca bage , Ch u farci , f; stuf ed cabbage , Ch u

u . o e. de Br xelles , f Brussels spr uts , — o fl r . o e. See C F W E . Ch ux eu , f Caulifl wer , ( AULI LO R )

— - - o R . o R b e. oo cab Ch ux aves , f K hl a is , A turnip r ted b but . o x bage M st e cellent as a vegeta le , as yet very

’ 30 S E N N s CULINARY E NCYCLOPEDIA

- . Candi d i r nn t e lem o n . C t o a , f peel The preserved peel f o lemon .

i o . o r o f C tr nné , f Anything which has the taste flavour

lemon .

- it o i . b o . C r u lle , f Vegeta le marr w or pumpkin

i et o r i . b o o f o o r C v , C vette , f A r wn stew hare , venis n ,

other gam e .

iv . o r b . o b C ettes , f, Ci oulettes Chives , Flav uring her fo r so ups and salads .

e. Cl ams , A bivalvular shellfish highly prized in the

United States . E Cl aret . nglish name for Bordeaux wines .

l ifi c ti o . o so C ar a n , f An peration which is termed when

any liquid is clarified . For the clarificati o n of stock fo r o o cons mmés and sav ury j ellies , finely minced raw

meat , eggs and water are used ; whilst for sweet o f fo r j ellies , whites egg and lemon j uice are used a

similar purpose .

ifi r To . Clar e . clarify

e. o b Clear So up , Consommé , f. Clarified d u le stock , being a stro ng broth obtained by boiling meat and

vegetables . - f f o t . o Cl u er , f To insert nail shaped pieces truf le , bacon , o r O f tongue into fowl , poulards , cushions veal , and

sweetbreads . The holes to receive them are made b y

means of a skewer .

ir fl An . e G . . o e Cl ove, , f aromatic spice The plant (a tree) is indigenous to the Molucca Islands ; generally used fl ‘ D for av o u r ing meats and r ago rrts . The utch make a

delicious marmalade fro m green cloves .

K . C oca . oka A stimulating narcotic ; a tonic and

restorative ; taken alo ng with o r after fo od . C o ca wine has o flate years come prominently into public

use . o b C o chineal . A liquid c louring su stance used for colour b ing creams , sauces , icing , etc . It is O tained from a s c o ccu s insects known , indigenous to Mexico and o Guatemala . The insects are dried in an ven heated 1 f to 50 degrees o Fahrenheit . It requires

insects to produce a p o und o fdye .

l i . S e. Cocho n d e a t , f ucking pig , ’ S E N N s CULINARY E NCYCLOPE DIA 31

Co ok Ale. o f f An ancient dish , made ale , minced meat o

a boiled cock , and other ingredients .

- — o ck a Leekie e. o f C , A soup made leeks and fowls ; a

favourite Scotch dish . P ock e e. éto u cle . ra C l , , f A nutritious shellfish , gene lly

found on the seashore . The largest cockles come S D from the cilly Islands , the North evonshire coast ,

and the Hebrides . ’

Cook s o e. e co . C mb s , Cr tes de q , f Used for garnishing

rich ragouts .

oco See C T E . C a . ( HOCOLA )

i l A . e b l u d . . Ca a See C B CO Clfi Sh . . , , f sea fish ( A ILLAUD ) f od i o . C l ng . Name an excellent kind of cooking apple

offee e. . C , Café , f The berry of a shrub ; a beverage

made from the berries when roasted and ground . O riginally grown in Arabia ; now cultivated in all

tropical countries .

B . e. See o ac . C gn Brandy , ( RANDY )

oi . e. C ng , f Quince , A fruit used for compote and

marmalade .

o b e t . C l r , f A French clear soup and other dishes named J after ohn Baptiste Colbert , a clever statesman in the

- 1 61 9 1 683 . reign Of Louis XIV of France ,

Co l canno n . A vegetable pie mashed potatoes and

boiled cabbage , previously fried in butter or dripping S o . O and baked riginally a c tch dish , corrupted from K il n n a ca o n .

o i . . C mp egne , f A light yeast cake with crystallised fruit Also name o fthe French castle built by Louis XIV Fr of a nce .

o o te . S . C mp , f tew Of small birds fruits stewed in syrup

o ca . . C n sser , f Coarsely pounded

e. Concom b r e, f. Cucumber , This vegetable is largely used for salads and pickles ; known in E urope for

50 E . about 0 years , having been imported from the ast

C o d . n é . Name of an old French family Prince Louis de Condé (162 1 - 1 686) was a famous fi eld - marshal ” Several soups and entr ees are styled a la Condé .

- flav o ur ed . C ondiments . Highly seasoning , spices , etc

Confit , f. Preserved in sugar . ’ 32 S E N N s CULINARY E NCYCLOPE DIA

nfi tur e . . A o o f Co , f Fruit j ams ls sweetmeats sugar i and fru ts . Fruit pastes . e Eel o r Sea E el o C ong r , , is much larger than the rdinary E eel and found in all the uropean seas .

o . o . C o ns mmé , f Clear gravy s up The clarified liquor in w o r b o o r o hich meat poultry has een b iled , the liqu r

- from the stock po t clarified .

o d e e . W o co . A b to C q Bruy re , f o d ck ird allied the i sn pe .

o ill . or entr ees . C qu es , f Light fish meat , served in shells

C o rd o n Bleu . An ancient culinary distinction to very

Fra n o f . skilful female cooks in ce . It consists a f o f ro sette made o dark blue ribbon . The histo ry its adopti o n is traced to the time o f Charles II and f o o . L uis XV , France R o f o C ord on ouge . Name culinary distincti n , granted by an E nglish so ciety o fthe same title to skilful co oks o fb o wh o b fo r th sexes , and to others are cele rated the

inventio n o fvaluable articles o ffo o d o r drink . The badge o fthe O rder consists o fa modelled white - heart

- b bbo . cherry , suspended y a cherry red ri n

3 ( . to Core , To core an apple or pear is remove the heart , be o o which can d ne when whole with a c rer , and when k in quarters with a nife .

Cor lieu . e. An or C o urlis , f Curlew , aquatic fowl ,

prepared and coo ked in the same manner as pheasants . D e. A to b b . C o rned , pplied salt oiled eef and pork erived

o - fr m aco rned (aco rn fed) . o l To b o o o r o hell C rner e Diner , l w the h rn s und the

for dinner . f o o t . o C rne , f Kind Of thin wafers , usually made fl ur ,

o . egg , cream , sugar and h ney b o i c o . C rn h n , f Very small cucum ers pickled with salt ’ and vinegar ; they are served as h o rs d oeuvre and fo r fo r o used salads , sauces , as well as dec rative pur

poses . o . r ib o fb . o C0te, f A slice eef or veal The w rd c telette o cOte of is derived fr m , meaning a piece meat with the h portion o fthe rib attac ed . f ot l tt . . S o C e e es , f Cutlets mall slices meat cut from

o f o b o r o . A o the neck veal , mutt n , lam , p rk ls thin

slices ofmeat fro m o th er parts . ’ SE NN s CULINARY E NCYCLOPE DIA 33

- - in de . o f o f Co u d e g d e Mo ne , j Name special kind u Italian sa sage .

f . u loff . Ku elh o o f Co g , f g p , g A German cake a kind

rich dough cake . — a o ffi sh - C oulib iac . Name Of a Russian dish kind cake

mixture wrapped up in Brioche paste and baked .

li . C ou s , f A rich savoury stock sauce ; German grundsauce ,

. f i . e o , bottom sauce below the fat , lean sauce a braise r o blanc .

. o Coullis , f A smooth sauce , highly but delicately flav ured , n used for soups and e tr ees . Also the name o fa sweet

cream . E n o . e. Cour nne , f Crown , couronne , to dish up any

prepared articles in the form of a crown . - o illo . C o urt B u n , f Name given to a broth in which fish has been boiled ; a highly - seasoned fish stock and

stew . o r o f f Coutiser , f. To insert small strips pieces tru fle ,

o &c . o r ham , bac n , , into fillets Of fish , poultry game , the holes to receive them being previously made with f o f . o o fl the point a skewer When small scall ps truf es ,

o & c . o r sm o ked t ngue , ham , , are inlaid as garnish orna o o fan t ment by incisi n , in fillets y kind , they are said o

be co u ti sé s . C el owhe , A great many invalid dishes are prepared from o r the feet of the ox cow , as they are extremely

nutritious . Crackers are very hard biscuits ; when soaked used for fo r pies , or when crumbled making into pudding . “ di . A a Crapau ne , f grating gridiron hence mettre la

to e . . . crapaudine , grill , g pigeons

d i . e. o r Crapau ne , f Gridiron , Meaning browned

grilled over o r in front o fa fire . A f i i lin . e . o scu ts . Cr aq ue s , f Cracknels , kind milk

' See E E VI E . O I a fi . Cr awfi sh , Cr y sh ( CR SS ) f e e . o r o . Cre am , . Cr me , f The fatty oily part milk

Used in butter and cheese making , as well as in the o f preparation numerous sauces , soups , custards ,

puddings , pastry , and other food delicacies . Certain “ a e a u antit dishes are styled la cr me , meaning that q y o o o of cream has been inc rp rated int the mixture , D ’ 34 SE N N s CULINARY E NCYCLOPE DIA

befo re or after it is coo ked . Meringues a la creme

.

are meringue shells filled with whipped cream . The distinction between single and do uble cream is that when milk is allowed to stand 1 2 h o urs th ecream thus o to btained is single cream , and if allowed stand twice — 2 4 — i o . t o as l ng viz hours is called d uble cream .

ec ota a la . e o r o e. Cr y , P ge , f Cr cy carr t soup , A b to b vegeta le purée , said have een invented by Baron D “ e ” Brisse . ishes named a la Cr cy are generally con é n ected with carrots m the form of a pur e .

e . e. Cr pes , f French pancakes ,

r o r . See C . C ep lne, f Caul , crawl kill ( AUL )

e. Cr esso n . . Cress , , f A salad plant There are several

culinary plants belonging to this family . (See ATE NASTURTIUM and W RCRE s s . )

et . b o f o . Cr es , f Gi lets p ultry or game ’

et d e co . See Co cx s Co mRs e. Cr es q , f ( , )

tt . e. . Creve e , f Prawn , shrimp , A sea shellfish

- - oi a t . oo b . Cr ss n , f Half m n shaped fancy read f . o o Cro quantes , f A transparent mixture vari us kinds

of fruit and boiled sugar . - o eu o c . to Cr que B u he , f is the name given large set i for o r p eces suppers dinners , such as nougat , iced o cakes , fruits , which are c vered with boiled sugar so

as to give them a brilliant appearance . The real

meaning of the word is crackle in the m o uth .

o tt . S o o f o o r Cr que es , f av ury mince f wl , meat , fish , to prepared with sauce to bind , shaped fancy ; gene

rally egged , crumbed , and fried crisp . f r ui n ll s . A o o o C oq g o e , f kind of f ndant (petits f ur) the

- - same composition as croque en bouche .

o tad . S o r b Cr us es , f hapes of bread fried , aked paste

o r o . crusts , used for serving game , minces , meats up n - - o u o t . e. o f Cr utes a p , f Beef broth , A favourite dish

France which has been fanr ed for several centuries . f outo . o Cr ns , f Thin slices bread cut into shapes and

fo r . fried , used garnishing dishes - e . e. Cru , f Raw ,

- - o . Crumpet . Name Of a well kn wn tea cake u o f to C b et, Pierre . Name a celebrated chef the f H is o wa Empero r Alex ander II o Russi a. co king s ’ SE NN s CULINARY E NCYCLOPE DIA 35

such a triumph that he received so much a head to E ’ prepare the mperor s meals , no matter how large the

number .

o o . Cuiller es d e Cuisine , are w oden sp ons The use of woo den spoons is strongly recommended instead of

metal spoons, especially for stirring sauces . The latter Often co ntain certain acids which produce a

black colo ur .

i i . . o o . 1a Cu s ne , f Kitchen C kery Faire cuisine , to cook

o r to dress victuals .

i i i . . Cu s n er , f A cook who prepares and dresses food

e. f i e . o o r Cu ss , f Leg , Cuisse de volaille , leg chicken

fowl .

i o . A o o . Cu ss n , f method of sl wly co king meat It is finished Offby cooking in its o wn j uice whilst in an

oven .

. o o Cuissot , The haunch Cuiss t de veau , cuiss t de cochon ,

o o . cuiss t de b euf , etc

li i . o Cu n a re , f This is applied to anything in c nnection r o f A with the kitchen o the art cooking . good cook

is called un artiste culinaire .

a ao . o f Cur c , f A liqueur made Of the zest an aromatic b fruit resem ling the orange , and cultivated in the

S . . flav o ur in island of Curacao , America Used for g

creams , j ellies , ices , etc .

e. S . Sau r er . Cure , aler , f , f Curing in culinary language means the drying or smoking o fpreviously salted meat

or fish . khm a Curry , from the Hindu word (p alatable , eatable) . K o f ari , f. An Indian condiment ; a stew meat , fish ,

or fowl ; a sharp spiced sauce . o f Custard , A composition milk and eggs mainly ,

b . sweetened and flavoured , par oiled

e See COTE L E TTE S . tl . Cu ets , ( , f)

D

- i e. . D ab ch ck , A small water fowl

O f . D ace , A small river fish a silvery colour

ai t e. D . D n y , Friand or élicieux , f Pleasing

palate ; artistically arranged , daintily dressed

of food . , 36 S E NN S CULINARY E NCYCLOPE DIA

- l . nudels . A D ampfnud e n , g (literally steam ) very much f thought o sweet dish in Germany . S D amson . ( ometimes called damascene , after the name fD A o f o o . b con the t wn amascus ) small lack plum , d r d fr si e e the best o cooking .

i ol . o f a e o o D ar e , f A kind small entrée p t s , c mp sed Of o f o r o r d a compound forcemeat mince , baked steame

in small moulds . Certain small tarts are also so

called . The name usually applies to the shape o fthe A mo ulds . lso some kinds o fcheese cakes are called K darioles . ettner asserts that a dariole means some f O . thing made Of milk . rigin o the word unknown f r a . o o . D rne , f The middle cut large fish , salmon cod ’ f- i f. o f D Ar to s , A kind French pastry (puf paste and j am

D e - D atte 2. , . . , ate The fruit of the date tree (date palm)

The best dates come from Tunis . In Africa they form

f - b o . s o the asis food The called date wine , prepared o f ' in Africa , is made dates and water , and has a

certain analogy with Madere .

b . o r . D au e , f Meats poultry stewed

- . o or Daub ier e, f An val shaped stewpan in which meats

birds are to be daubed o r stewed . f o f i . o D auph ne , f A style garnish ; also name a kind

- o f . o dough nuts , beignets , etc Kn wn in Germany as

Berliner Pfannkuchen .

id . to o o r Déb r er , f To untruss ; rem ve the strings

skewers from a piece o fmeat or bird . T o . O Decanter , f decant ; to pour a liqu r which has a

sediment gently into an o ther receptacle .

e . D eer , . Cerf , f

ff o . ai . o Dégr sser , f To take the grease fr m soups , etc

e o f . Déj euner , f. Breakfast , . The first meal the day

a l o c tt . A b o r Déj euner a F ur he e , f meat reakfast

luncheon . - i d e i en . A . Dem u l ( ) , f culinary expression When white o r meats such as veal , sweetbreads , fowl are larded

- with truffles , they are called en demi deuil . The

- meaning is half mourning .

f ob . S id off . o Dem , f Name a Russian n leman everal

dishes are introduced by this name .

’ 38 SE NN s CULINARY E NCYCLOPE DIA

r - o ad o a d . A fi sh D r e , D ura e , f sea , resembling the bleak e - b (br me , It is Often called sea leak (breme o r o f brame de mer , Its flesh is white and good taste . Mostly eaten baked o r co oked in white caper o r o t mato sauce . It is also nice fried . o a t o r S to t (19 t l 1 D o D rm n ur u ab e , 7 ecorative bj ects w o n b f hich are left the ta le to the end o a meal .

o o . o o f b for D rure (D rer) , f Y lks eggs eaten , used

brushing over pastry , etc .

. t o cett o o . D u e , f Name given c rn salad

a . S e. o f Dr gées , f ugar plum , A kind sweetmeat made o f o f fruits , small pieces rinds or aromatic roots ,

covered with a coating of icing .

aw tt e. o . b Dr n Bu er , Beurre f ndu , f Melted utter , o f $ s metimes served in place o sauce . T t . o . to u o Dress , o pare , clean , trim , etc ; dish p int

goo d shape . Dressed vegetables indicate vegetables

cooked in rich style and dished neatly . b oi o f of Du s . Name a clever chef de cuisine the present “ ” a D o f time Urb in ubois , author La Cuisine Classique ,

etc late chef to the German E mpero r William I .

e. D ck . Du , Canard , f uckling , caneton wild duck ,

canard sauvage . a o Dum s . Name of a fam us French author , editor of the D A D o . b . icti nnaire de Cuisine lexandre umas , 1 1 . 803 ; d . 870 l o fb o o r o Dune m . A dish raised mutt n veal , riginating D from urham .

Dur celles . o r l . to , f, Duxe les , f, is the name given a f o . mixture chopped mushrooms , shallots , parsley , etc i fl av o u r n . used for g sauces , purées , etc ’ r f e o D Ux elles . o Dux lles , , f Name a French marquis , a great go urmand and gastronomer who lived at the end f o f o the 1 7th century . Author an excellent boo k on

French coo kery . A savoury purée (mince) and a sauce

are known under this name .

E.

’ - . O fl r E r owe . au d e fleur d o r ang e , f range water

r r . To o o of o f Eb a b e , f rem ve the exteri r parts a piece

meat or fish . ’ SE NN s CULINARY ENCYCLOPE DIA 39

E lliti o . A i . b u n , f l quid which is on the boiling point ’ f a l é ulli i Chau fer b t o n means heated until boiling .

. S e. o Ech alote, f hallot , Is a kind of mild nion used for seaso ning soups and made dishes ; also fo r flav o ur

ing sauces and salads .

. b . Ech aud er , f To steep in oiling water This is often o r done with fowls game , as it will facilitate the f r removing o the feathers o hair .

Eclai . A . r , f French pastry filled with cream

. f E l n S o . c a ch e, f houlder mutton

Eco ssaise (a f. Scotch style . h r fi r e 6 . . C aw s o . Ecr ev isse, f crayfish , Lobster , An

esteemed crustaceous fish . The one which lives in fresh water is called c r a yfi s h ; the o ne which inhabits u the sea cm gfish .

Eel c . A . See A GUILL . , nguille , f ( N E )

f f . E 6 . (E u . o o oo g g , , f An imp rtant article f d

- E e. An . g g n ogg , American drink

- E l t e. b . A b . g g p an , Au ergine , f vegeta le

i 81 . E e. Egy pt enne ( f gyptian style ,

i t . A Ekneck kata f, Turkish meal porridge b A b E Eld er erry . small lack berry found all over urope ,

A i . Northern frica , and Asia ; used for making w ne When drunk hot at night it is considered as a pre

v entativ e and cure for colds . ’

t . . Elm as si a , A Turkish dish , made from calves feet

Em in . o r . cé , f Finely sliced shred

r . bo Em ond e , f When almonds are steeped in iling water

in o rder to peel them the French say o n les émonde .

E di . A o f s n ve , f species the genus succory ; used as salad f and sometimes as vegetable . A native o China and E o b o f Japan , but grown in ur pe since the eginning the

l 6th century . n fr . o o Entr ecfite, f Fre ch name a steak cut fr m the

middle part o fthe loin o r r ib o fbeef .

E t . A o f o r n rée , f course dishes , corner dish for the first course ; the co nventi o nal term for hot o r cold side A dishes . lso defined as dishes generally served with

a sauce . ’ 40 SENN s CULINAR Y ENCYCLOPE DIA

et . D o f b o r h o t Entrem s , f ainty dishes vegeta les and cold sweets and after - dinner savouries served as seco nd

course .

E . E o o . nvel oppe , f ncl sed , envel ped fr S o o . Ep anad a . panish and P rtuguese term panada '

- - EZ . S e. A fi sh . p er lan , f melt , highly esteemed sea

E . S 6 . o r . pice , j pice , Aromatic plants their seeds

E i c . O ne to o f and p ure , f addicted the luxury eating i drink ng .

E i . b o o . p g r am m es , f Ver ally , a sh rt p inted poem Used as a culinary term fo r small fillets o f poultry and o f o r game , and breast lamb mutton , prepared as A f entr ees . lso defined as a dish o falternate cutlets o

the neck and breast .

i . E i . S e. O r i inall a Per s an A p na , f pinach , g y plant o b o o green , wholes me vegeta le , very p pular in m dern

times . “ o o f o o . Escalope , Thin r und steaks veal called c ll ps O b cascalo e solete p , meaning thin slices of any kind of

meat , usually egged , crumbed and fried .

E c . E . s argot , f dible vineyard snail

- E ca ol . to b . s r e , f Name given road leaved endive

e. E h r . See l c alo te . S o o Esch a ot, , f hal t shallot ( E A T CH LO E . ) f E a ol . A b o o o o sp gn e , f rich r wn sauce the f undati n b o nearly all brown sauces , classified as the main r wn

e . grand sauce , or sauce m re

o b . Essen ce . The virtue extracted fr m any food su stance i o r E o fo r wa o f Estouffad e , j , Etuvee . xpressi n a y

cooking meats slo wly in a covered stewpan .

E ur n . S o e. A sto g eo , f turge n , very large fish , usually

salted and smoked .

E t a o . o flav o u r in b . s r g n , f Tarrag n ( g her )

Et . S o . S . o uffe, f ( t ved ) tewed in the oven

f . E i . To o u t o xpr mer , f squeeze the j uice fruit

F.

A b o f o b . A F agot . small unch parsley and sav ury her s

co mbination o fculin ary herbs . A i n oo i R i . o F a re even r , f term ften used French c kery ’ SE NN s CULINARY E NCYCLOPE DIA 4 1

oo to o r b ks its meaning is partly fry , meat vegetables b being slightly rowned without actually coo king them .

ai a . e. F s n , f Pheasant ,

. S o Fanch onnettes , f mall custard tartlets c vered with

meringue froth .

c . o r o Far e , f Forcemeat stuffing , fr m the Latin word

a Ts m n to . o f , fill , to stuff From this is derived the w rd e A a r cim n . f , the sausage farce need not necessarily o E contain meat , th ugh the nglish translation makes o f the presence meat essential .

i . See L UR Far ne , f ( F O ,

4 i . ( Gr a sse o f bo . Fat , . , f The oily part animal dies

. A b u r ee o Faub onne, f vegeta le p soup seas ned with

savo ury herbs . “ a u Faux (false) . U s ed in potage la fausse t o rt e (mock

turtle soup) .

. A ea t e. o . F s , Repas , f sumptu us repast

c l . A o fo r b o u . Fé u e , f fine fl ur used inding s ups and sa ces An e. . o Fennel, Fenouil , f ar matic plant , generally

i n b o . used fish sauces , lanched and ch pped

l . o . Fer m ier e (a a) , j Farmh use style

'

ll . 6 . F eui ag e, j Leaves , f 8 . Feuilletag e, f. Pu f paste , f i t . A o . Fid elini , kind straight vermicelli paste

e . . Fieldfare , . , Thrush Grive , f f E i . e6 . o S o o F gue , f Fig , They gr w in the outh ur pe

A S . and sia . The myrna figs are considered the finest for o o o r Used fresh c mp tes , and dried as dessert in

puddings . f A fine o . A Filb ert , nut the hazel kind dessert nut

largely cultivated in Kent .

il . e. o f o f F et , f Fillet , The under cut a loin beef ,

m . b o f utton , veal , pork and game Also boned reasts b bo o f poultry , irds , and the ned sides fish are called

. fillets .

i a cie e . o f o u F n n r , f Name a very rich rag t used in

entr ees .

- - . b c . b A o o f Fine herb s , Fines her es , f com inati n finel - o b y ch pped fresh her s , mostly used in omelets and

sauces . ’ 4 2 SE NN s CULINARY E NCYCLOPE DIA

0 Fish , . Poisson , f.

a a d a la . . Fl m n e ( ) , f Flemish style T a b e . o o r . Fl m r , f singe poultry game

. A lan . F , f French custard tart

Fl an cs . Name of side dishes at large dinners .

S o . Fl avo uring . eas ning Certain ingredients consisting o f principally spices , herbs and essences , used in cookery to impart taste o r flavo ur to fo od in order to

render it more palatable .

- l ur ns . oo o f F e o , f Little half m n shapes puff paste used

fo r garnishing . A Flip drink consisting of eggs beaten up with sugar ,

o r . A o beer wine , and some spirit fav urite drink

in co ld weather .

i e. Un . A o f Fl tch , quartier de lard , f side pork , salted

and cured .

- o d . 0 . A fi sh Fl un er , f Carrelet , small flat sea of delicate

o Sea . flavour , f und in the North

e. . Fl our , Farine , f Crushed or ground grain (wheat ,

corn , rice , maize , etc . ) reduced to fine powder . f a. o o Flummery , C ld sweet dish , mainly cereals ,

originally o foatmeal set in a mould and turned out .

To o r o . be eaten with wine , cider , milk a comp und sauce D fl um m er utch y is made with isinglass , yolks and flav o u r in s S fl u m m er o f - flo u r g ; panish y cream , rice ,

to . cinnamon and sugar , be eaten with sweet preserves ’

o i d e . . F e Veau , f Calf s liver

i o . F o e Gras . Fat g ose liver “ o d . S b o o d F n , f trong gravy , meat stock , ott m , as in f n ’

d ar ti ch au t .

c . A o d a t . F n n , f Melting , kind of icing ; French

- dessert bo n bons .

o d . A o F n ue , f preparati n of melted cheese , originally

made in Switzerland . A savo ury .

i . fr l . e. o . e o F or cem eat , fr m the French Farce , f, meat

stuffing .

o tt . . F ue ée , f Whipped with the whisk ’ E n o r c tt . 0 . F u he e , f Fork , First manufactured in g land ih 1 608 ; its use was ridiculed by men at the

time .

o . u . F urré , f Coated with s gar , cream , etc ’ SE NN s CULINARY E NCYCLOPE DIA 4 3

i e . S c . Fra s s , f trawberries ,

a b oi e . e. Fr m s s , f Raspberries ,

'

i a l . . Franca se ( a) , j French style i a l Franca se ( a) . This is , generally speaking , applied f to a number o dishes of French o rigin . The term is used for dishes cooked in a simple manner as to those f (i the m o st elaborate finish . With the exception of

a few grills and soups , the term cannot be taken as b th e r e a r a signifying anything in particular , ecause p p tion as well as the garnish varies in almost every — Tin$ F i r m /c case . French Surnames to Dishes 7 11115 5110 has a considerable number o f thoroughly descriptive and well - understood surnames given to o f o f a dishes , all which come under the title la Francaise many o f these are named after some

peculiarities favo ured in the provinces of France . S urnames derived from French towns , from certain o o f countries , and from past and present patr ns _ the culinary art under whose influence many dishes have o been invented and in s me cases actually prepared , are

also very numerous , and , with few exceptions , most

significant and expressive . There are many dishes which derive their names merely from sauces with

which they are served or dressed , and have no

reference to the mode o f preparation . Thus dishes a a Bo r delai se a a styled la Béchamel , la , la Tomato , ’ E n l l s a o e . p g , etc , are , as a rule , names merely derived to from these sauces . The Old schoo l strictly adheres these names they are universally adopted by all good coo ks and recognised by connoisseurs and gourmets

alike . It must however be stated that many o fthese o r names are either abused misused by some cooks , o o f many of them having their own f rmula preparation , which are presented under names that differ considerably

as regards the external , and sometimes internal , features from the original methods fo r which these names were D intended as symbo ls o ftypic al preparatio ns . ishes thus altered are therefore hard to recognise if served - bu t a differ en t under a well known name , in style ; they lose all the culinary charm o r its significance ; they puzzle and fo g the diner who is acquainted with the gas ’ 4 4 SE N N s CULINAR Y E NCYCLOPE DIA

tr o no m ic law in respect to the names and characteristics O f to oo o f dishes and , say the least , they confuse c ks a different type who may be called upo n to prepare o dishes pr duced and served under wrong titles , by co oks who have m o re chances to suit their o wn con

v eni ence.

i O f 1805 Fr ancatell . Name an eminent chef ( “ ’ “ author o f the Coo k s Guide and the Mo dern

A. e o Cook , pupil of Car me , chef at the Ref rm Club

and to Queen Victoria . o f Frangipane . A substitute for custards made eggs ,

o - milk , s me flour , with an addition Of lemon peel , rum , l . to . brandy , and vani la , etc , flavour

a . o . Fr pper , f Iced (used when c oling champagne)

- e. v er ts . A Frenc h Beans , Haricot , f half hardy annual

b o . plant , r ught originally from India

i . . Fr and , f An epicure ; a dainty person

. S o o . Fr i and ines , f mall r und patties c ntaining mince ’ A o F r i ar s Omelet . baked melet prepared with apples

w . ste ed to a pulp , eggs , and sugar

Fr icand eau f. . , , Braised fillet of veal , larded This dish b b e is supposed to have een invented y Jean de Car me ,

who was the direct ancestor of the fam o us Careme .

He was co o k to P ope Leo X . This P o ntiff possessed magnificent tastes ; he fostered the genius o fRaphael

the painter , and encouraged also the genius which

could discover a fricandeau . f o r . S o Fr i cand elles , f mall thin braised steaks veal

. c . o o Fr icas sé e, f Fricasseed , The w rd comes fr m the k f E fr ea . A o nglish , brisk , dainty white stew chicken

o r veal .

b r . Pi . o F t , f Fried in utter dripping An o f o Frittata . Italian dish ; a kind r lled pancake

crumbed and fried in fat .

e. . b Fritter , Beignets , f Anything dipped in atter ,

b o r . crum ed egged , and fried

r i ur e . o two si nifi catio ns F t , f This w rd has g ; it applies be to the fat , which may Oil , lard , or dripping in

. an which articles are fried Further , it is applied to y

thing that has been fried , such as egged and crumbed

’ 4 6 SE N N s CULINAR Y E NCYCLOPE DIA

o i K o f o o o Garg t er . eeper a c mm n co kshop a bad cook .

- i 0 . . Garl c , Ail , f A root plant with a pungent taste . o Like onions , chives and shallots , it p ssesses medicinal o to virtues , being c oling the system , increasing saliva

and gastric j uices , stimulating , and digestive . First

imported fro m Sicily . i As to G arnish ng . a culinary term , it means decorate

a dish with edibles of o rnamental appearance . fo r o f G arum . A Latin word , used a sauce made pickled R fish , which was celebrated amongst the omans . r Gaste ea . Goddess of Gastronomy , presiding over every f thing appertaining to the preservation o life .

G astrono me . A caterer ; hotel or restaurant keeper . f Gas tr nom e . o . o y , Gastronomie , f The art good living S o f trictly speaking , meaning the science life , through o o i which we discover what f od , under vari us c rcum f t stances , is best suited , and it teaches us the ef ec it r bears upon man individually o a natio n . The

Autocrat o fthe Dinner Table .

Gateau , f. A round flat cake , generally decorated . f -b E ssentially a cake made o well eaten butter dough .

a f . b G u re , f A light biscuit ; wafer ; aked or fried in

- specially co nstructed Gaufre moulds . These co nsist of

two o . opposed plates , and are w rked by handles

Gel atine . A manufactured article , used for giving solidity

G SS . to liquids . (See also I SIN LA )

l . l e. o r . Ge ée , f Je ly , Inspissated j uice Of fruit meat

- - o . Gelinotte, f. Hazel hen ; heath c ck

e e i a l . G n vo se ( a) . Geneva style - - b o i r . . un e Geniev r e, f J p berry A blue lack berry , p ssessing fl av o ur in a peculiar aromatic flavour , used as a g

. o condiment in mirepoix , marinades , etc als used in

syrups and liqueurs . f oi . . O Gén se , f Genoese style Also the name a kind Of

sponge cake a brown fish sauce . ’

e Al Allem an d . . e Germ an sty le , , f

fo r . Ghee . An Indian word clarified butter

b . e. o r o o Gherkin , Cornichon , Petit c nc m re , f Term

mostly used fo r pickled cucumbers .

ib i . 0 . . G er , f Game , Animals taken in the chase

e. . Giblets , Abatis , f The trimmings of poultry (neck , o pinions , liver , heart , Th se from geese , ’ SE NN s CULINARY E NCYCLOPE DIA 4 7

o fo r turkeys , f wls , and ducks are principally used pies ,

stews and soups . f b . . o b Gib olette, f Meaning a stew ra it i t a S t He i ot a la i e G go ep ures , or G g Cu ll re , is a leg o f fo r mutton which has been cooked seven hours ,

when it may be carved with a spoo n .

i l t . A b and G mb et es , f kind of French pastry , resem ling to o - eu - prepared similarly Cr que bo uche .

0 . See Gin , (

- b . o i 0 . G nger , Gingem re , f A r ot plant ; native of the

E ast and West Indies . It is ground or preserved

whole for various culinary purposes . ’ i e ad 0 1‘ ai d é ice G ng rb re , P n p , has been in use ever

since the fourteenth century . It was then made and o o sold only in Paris , acc rding to M nteil Histoire des Gingerbread was i ntro duced into E ngland

by the Court o fHenry IV .

o e. Gir ofle, f. Cl ve , A very pungent aromatic spice , “ ” c ir o fle vulgarly alled clou de g , because it has the form

o fa nail ; native of the island o fTernate .

i l . G tan a (a a) . Gipsy fashion

l . . G acé , f Frozen , iced

l c . . to o o G a e , f Ice Also applied c ncentrated st ck

. meat glaze ’ l c o l Glace d e sucre (G a e r y a e) . Icing sugar ; very fine

dust sugar . A o r o r Glaced . nything that is iced frozen , anything o having a smo th and glossy surface , applied by means

o f o r . meat glaze , sauce , j elly , of sugar

. S o r to Glaze , Glace de viande , f tock gravy reduced f l ii o . t e thickness j e ly ; used for glazing meats , etc

to impro ve their appearance . Well made glaze adheres A firmly to the meat . lso used for strengthening soups

and sauces .

e A . Glob e Artichoke , . rtichaut , f A plant extensively e o cultivat d for culinary purp ses , like a thistle , with f large scaly heads similar to the cone o a pine .

e . Glutto n , . Glouton or gourmand , f

Gnocchi . A light savoury dough , boiled , and served with

grated Parmesan cheese (Italian dish) . ’ 4 8 SE N N s CULINAR Y E NCYCLOPE DIA

Ri h a . C o . . Godive u , f veal f rcemeat Quenelles Used as

a garnish almost exclusively . i — ’ O e . r . o o o Go o se , , f Goose liver f ie gras ; f ie d ie , f.

r . o . o f b Go o seb erry , Gr seille , f The fruit a prickly shru Br l i indigen o us to Great ta n . The wo rd is taken fro m ” the Sco tch Gr o sar t . o l A - Gooseb erry F o . half frozen fruit pulp , served as o f sweet . The name is a corruption goo seberry foul

o . (foulé) , meaning milled or pressed g oseberries

- o r l . G oulash , Gu ash . A Hungarian dish Finely sliced

beef or veal stew , highly seasoned with paprika (a kind

o fmild capsicum pepper) .

a d . . G ourm n , f An epicure ; a ravenous eater ; a glutton

et . . wh o Gourm , f A j udge of good living ; one values

and enj oys good eating connoisseur in wine .

o e. Gofit , f. Taste or sav ur , Relish , to perceive by the o f tongue ; the sense tasting ; an intellectual relish . T oo . o Gofiter , f. An aftern n meal ; a meat tea taste , to

relish . o f - a - Gramolata . A kind half frozen lemon w ter ice served

in glasses .

f . f e . o V o Grape , . Raisin , f The fruit the ine Native Greece ,

- Asiatic Turkey and Persia , from whence it was spread

over all co untries where the climate allows it . Gras This signifies that the article specified is

dressed with rich meat gravy .

i . See AU R TI . Grat n , f ( G A N ) r v n f ti . b oi o . Gra ner , f To the surface contents of a dish

e . Gravy , . Jus , f The j uice obtained from meat in

cooking .

- See I L UD . Greengage . ( RE NE C A E ) e f d . . o o Gren a e , f Pomegranate , The fruit the p me fo r granate tree (grenadier , largely used preserves ,

j ellies and syrup . f . S o Gr enadine, f mall fillets veal or fowl larded and

braised . nl r e o f b Grimod d e la Reg e . Name a cele rated culinary b o 1 803 o author and an a le chef , edit r , in , Of the j urnal

called Almanach des G o urmands .

- A Gr i otte, f. A dark red cherry , called rmenian cherry ,

suitable fo r compote and j am . ’ SENN S CULINARY ENCY CLOPE DIA 4 9

h i h e t m s . Gr i v e, f. Fieldfare ; ,

Grog . A beverage . A mixture of spirits (mostly rum) , hot

water and sugar .

o ei e . o r c . Gr s ll s , f Gooseberries currants ,

- o s el . a. Gr s , f Coarse salt ,

o e u. Co d u bo i s . o r Gr us , q , f Black grouse , American

grouse neat cock cock Of the woods .

- . o . Gr uau , f Gruel ; atmeal ; water gruel E Guava , A tropical fruit ; native of the ast and West $ Indies . The preserves of this fruit are highly esteemed

in this country . 1 f i e e e ( . de . o Gu né p pp r , Poivre Guinée , f This is a kind o f cayenne , prepared from the seeds the ripe chili

o r capsicum annuum . It is also called chili pepper . Large quantities o fthis aromatic plant are grown in A So . Cayenne , in uth merica The name of Guinée pepper is also given to the gro und seeds o f dried o f fruit certain plants of the same kind as capsicums , all of which have a pungent character and are the

pro ducts of Western Africa . i A S Gu s ad o . panish dish , mostly prepared with meat

and po tatoes stewed together .

fo r - o r o Gumb o . The American term okra soup ther b b preparations from okra , gumbo eing the name y

which okra is mostly known in South America . Chicken gumbo is a purée o r so up made fro m o kra

and chicken .

H .

- Hac . . See SH . he , f Minced meat , finely sliced meat ( HA ) - Hac . . her menu , f To mince meat finely i n . r H d e. A r efi o . ad ock , g , f, merluche H i A o f S o o agg s . kind liver sausage ( c tch dish) , fr m “ to o r to . Hag , chop , Hachis , mince The o o f 1 m dern haggis consists the liver , lights , and hea t o f o a sheep finely ch pped , mixed with oatmeal and ’ suet , and seasoning . This is inserted in a sheep s auIich fr R b n p , and boiled o several h o urs . o ert Bur s

greatly esteemed this dish , which was , it is said , a f favo urite dish o the Romans . ’ 5 0 SE NN s CULINARY E N CYCLOPE DIA

f - e. fi h o s . Hake , A kind sea allied to the cod

HalaSZ le. A Hungarian fish stew .

'

H m J am bon . le o f a . h r Name given to the hind g pork ,

o r o . when it is salted and cured , sm ked

i . 0 . L ev r e . Hare , , f A timid quadruped

- Ha . r . fi sh . reng , f Herring , A small sea

i . . so Har co t, j Bean Also applied to a thick meat stew , w fo r o called from the French ord beans , fr m which the

dish was originally made .

H i c t n ch . b o r b ar o s p a a é s , f French eans string eans w fla l t mixed ith geo e s (green kidney beans) . f . o Harslet , Pigs The inside organs a pig ; also their

b . best parts , liver , sweet read , etc , prepared and spiced ,

o . encl sed in caul , roasted and served with a sauce

o r . to Hash . To slice dress in small bits Its meaning is

redress a dish , so as to mystify its origin , by the

reappearance in a different fo rm . l Hatelet , f. A small si ver skewer garnished with cut ’

I oo ts r ffl o . , t u es , mushrooms , aspic , cocks c mbs , etc , r used fo ornamenting fish and remove dishes .

Hater eau, f. A dish of sliced liver .

. o Hateur Formerly an officer in the R yal kitchens , whose duty it was to see that all meat was properly

done and correctly dressed .

A b . e. e Hautb oy , speci s of straw erry

Ha t out . o o . u g , f High flav ur or strong seas ning

E o Ho ck . The nglish name for German wines fr m the

Rhine and Moselle districts .

- - Hodge podge (Ho chepot) . Hotch potch . A meat

ragout with chestnuts ; a Scotch meat stew . A f favo urite dish of Scotland . It is a kind o stew made o r b o f o f o r with loin chops , est end leg mutton neck O f b mutton , with vegeta les , such as turnips , carrots ,

b o . lettuces , cauliflower uds , green peas , and oni ns These are b o iled or stewed in sto ck o r water with the

appropriate quantity o fseaso ning . f Hol a d ai . D o o l n se , f utch style als name a white fish

sauce .

A . b e. . o Hom ard , j L ster , crustaceous fish ’ S E NN s CULINARY E NCYCLOPE DIA 5 1

Ho i r . o . m ny , A farinaceous f od prepared from maize Ho i o m ny . A farinace us food made of maize (Indian

. D corn) It is very nourishing . erivation from the ’ auh 11m inea , which is the North American Indian fr term o parched co rn . 3 Ho e ( . . S n y , Miel , f weet j uice collected from various h fl o wers by bees . French Narbonne and Swiss o ney E are both celebrated . The nglish and Welsh honey

also supply an e xcellent table delicacy . ’ - Ho d CEu r . S o rs v es , f mall side dishes , served c ld ,

o . generally bef re the soup , in order to create appetite t o f o o They consis anch vies , caviare , sardines , and ther

dainty relishes . A fs ur - f Ho e i o . o c v e o rs rad sh . Raif rt , f species y root

peculiarly hot flavour . It forms an excellent relish ,

stimulating the appetite and promoting digestion .

c 6 . ee R . H ck b . b S I LL u le erry , Whortle erry , ( A E E , f) il fr H il . O 3 . o O h u e , f , The Oil used culinary purposes is tain d e o . from the live tree It is used for salad dressing , fo r o il sauces , frying , etc . Provence and lucca Oil have

the highest reputation the former is , however ,

- o il considered the best . Cotton seed is now much fo r fo r used cheap cooking purposes , though really

go od cookery it canno t be recommended .

. A o . H i t O e. b u re , f yster , ivalvular testace us shellfish Y T (See O S ER . ) ’ f H . o r o o o ure , f Boar pig s head ; als head and sh ulders

some large fish . ’

H d e l . bo . ure Sang ier , f Wild ar s head

I See L C . ce. ( G A E ) I bo iled and celand M oss , freshly gathered , is eaten with q o f meat as a vegetable . The j elly made it is a

n o urishing fo od for invalids . I b o ces . Suppo sed to have een intr duced by Catherine de h Medicis in the l 6t century . So me assert that ice b cream was first invented y a negro named Jackson , ’ who kept a small confectioner s shop in Soh o in the

early part of the present centu ry . ’ 5 2 S E N N s CULINARY E NCYCLOPE DIA

ci e. Glasu r e . . o r I ng , , f, or glace A covering for cakes o r pastry made with fine sugar and white of egg , sugar

o i to . and water , flavoured and c loured accord ng taste Al’ di I In enne . ndi an ,

Indi enne (a Indian style .

I . ngwer . German name for ginger ’ 0 Al r l d i I . I an a se rish , , f,

I . ri sh M o ss . Carragheen A seaweed which grows in n f \ abundance o the coast o Ireland . Vhen cleaned and dried it is used for making j ellies ; it then fo rms an

excellent dish for invalid dietary . I o f o rish Stew . A stew mutton , potatoes and oni ns ;

national dish o fIreland . ’ Irl and aise (a l ) Irish style . This term is applied to dishes co ntai ning potatoes in some form ; these are either intro duced during the pro cess o f co o king o r

else served around a dish to fo rm its garnish .

- I See I TC H B . sch e B one . ( A ONE )

I . o singl ass . Gelatine The former is prepared fr m the o o r o s und , swimming bladder , of the sturgeon and ther

similar fishes . Both isinglass and gelatine are used fo r o be giving firmness to liquids , but cann t regarded f as an article o no urishment . o I talienne (a Italian style . With a few excepti ns the term implies that the dish is made of entirely o r o f o o r part macar ni similar paste , and in which o r b Parmesan cheese or tomato , both , have een intro a duced . o a Garnishing kn wn as la Milanaise , la a olitaine a a o co n N p , la Parma , and la Fl rentine usually - tain one or the o ther o fthe abo ve named ingredients . R o f b . Iud ab ah . Name an Ara dish ice stewed in

s . chicken fat , and weetened

d .

o f o f J acob ins . Nickname quenelles custard which became fashio nable during the Revolution ; after the

restoratio n their name was changed to Roy als . - o r i i . An J agger , J agg ng ron implement used for o o f cutting pastry into fancy shapes . It c nsists a

b to h d . rass wheel , which is fastened a an le

’ 5 4 SE NN s CULINARY E NCYCLOPE DIA

e. S . Jugged , Civet de , f. tewed

i . o f oo b Jugg ng Name of a form c king , y placing meat i n a j ar with j ust sufficient water to cover ; it i s then

o to b - ri all wed stew at even temperature in the ain ma e ,

o r in the o ven . fo r Julep . Ancient Arabian name a coo ling drink

containing mucilage and Opium , etc .

Julienne , Name of a vegetable clear soup , first made in 1 785 by a co ok named Jean Julien ; vegetable roots

finely shred . o f Jumb les . Under this name pass confections varying o con degrees of c mplication , as the name , signifying

to . fused mixture , seems indicate , etc

o zm cus . o f Junket , Juncate , from the Latin w rd j Name D o o f a favourite ev nshire dish , which consists milk b turned with rennet , dou le cream , sugar , and ground r fl r i cinnamon o other av o u ng . Usually served with

o r . fruit , fresh preserved f b . o Jus , f. Juice ; roth ; gravy The j uice cooked meats

o . seasoned , but with ut any liaison (thickening)

K.

An o f . Kab ob . Indian dish stewed meat curried

a . A o o f . K gne , f s rt vermicelli f e. o o . o o . Kai$ , Br cc li , chou frisé , f A species caulifl wer

O S o for o . Kailcannon . riginal c tch name C lcannon

Kai m ak . A Russian sweet , similar to cream custard .

K ale . An esculent plant . o Or Kari , The translati n in French German Of the

E nglish wo rd curry .

Keb ob s (Kh ub ab ) . Name Of a dish served in India and o o f o f o o n Turkey , c nsisting small slices mutt n run

b . skewers , and grilled or raised K i r i Kit h r i o r Ke er ee Kedgeree ( adg o , c , g ) . An Indian

dish o ffish and rice curried . The name is taken from Kh ich r i o o f o o r , an Indian dish , c nsisting b iled fish - bo salt fish , eggs , and rice , garnished with hard iled

o f . eggs , strips chili , etc

A o f o . Kelkel. slice s le dried and salted ’ SE N N s CULINARY E NCYCLOPE DIA 5 5

f o r . o Ketchup (Catchup , C atsup) Name a much

esteemed sauce . The best known ketchups are made f o o fresh mushro ms mixed with salt , and flavoured

with spices . T o mato ketchup is prepared in a similar

way , or walnut ketchup , for which unripe walnuts are

used . o f Kettle o f Fish . Is a sort fish stew well known

S . in cotland , locally known as fish and sauce It is

generally made from haddocks .

a. E e o r . Kickshaw , sp ce de ragout charcuterie , f This is a name used in coo kery which may be given to any dish prepared with extrao rdinary nicety but it is usually applied to such things as are regarded luxuries

by the rich .

A . 0 . . o f Kid , Chevreau , f young wild goat In the time o u r forefathers the flesh was esteemed as much as

lamb . The meat is sweet and very tender . It is

- o r usually cooked whole , like sucking pig (larded

o . barded , and s metimes marinaded) ’ ’

e Ro no ns . . S b Kidney , g , f heep s , lam s , veal , and pork kidneys are alo ne co nsidered o f any account in

o - coo kery . They p ssess a peculiar slightly bitter

flavour , which characteristic makes them a favourite r r dish fo breakfast o luncheon . They are best grilled

So b . o r sauteed . ( mewhat indigesti le ) A to o r Kipper . term applied herrings , salmon , mackerel , o split pen , salted (cured) , smoked , and dried . (The o o D u er w rd is taken fr m the utch pp , which means to r b atch o to spawn . ) i i Kitch er Kitch r i s Ki ch r K shr , y , , and t a ee. An f Indian dish , generally known under the name o r i i Kedgeree o Qu th er . It is a mixture of rice o r

lentils , cooked with butter and fish , dholl , etc . , and o r flavoured with fennel , shredded minced onions , a

S . o little pice , etc It is a c mmon dish all over India , b D r mostly served at reakfast . ho ll o dhall is a kind Of

Indian pulse . for oo bu t n Kitchener . The ancient name c k , ow only

applied to a kitchen apparatus . o f Klo sse . German dish , composed small light balls

b o r . oiled in water , milk , gravy They are made of ’ 5 6 SENN S CULINARY ENCYCLOPE DIA

b o o read , p tat es , rice , and eggs , and are varied with o r meat , fish , liver . fr f l o o . Kno de . Bavarian name a kind small dumpling

k e. . b Knuc le ofVeal, Jarret de Veau , f Part elow the - f knee j oint mostly used o r stews and sto ck . l R i n I K 0 1' KO h ab , K O O h l, Choux Raves . Is a turnip o shaped vegetable , which is c oked without being pared ; bu t befo re going to table the outside must be

carefully removed . They are generally served with

butter or a white sauce .

b . Konom oe. Name of a Japanese vegeta le or Ko ofth as . Name of an Indian dish ; a mince of meat

o b . f wl curried , shaped into alls and fried

c A . o Koumiss , nutriti us and easily assimilated beverage , ’ n o riginally made from camel s milk . It is ow pre ’ o o o f pared with new c w s milk and an additi n y east ,

and is bo ttled when partially fermented . Or r m ki s k r m ki s Kr m ousk s . K o es (Kromes y s , C o es , o y )

A Polish word , having the same meaning as croquette r f r o f in French . Balls o rolls o forcemeat o minced o r b chicken and ham , wrapped in caul , braised crum ed ,

o r else dipped in batter and fried .

i R o . Kr upn ck . A ussian s up

L.

L l to actea . Pertaining milk

l i ux L e. a te . actean . Milky , , , f b fo r L acto meter . A glass tu e ascertaining the richness

o fmilk o r cream . o f o f o o f Lad og , f. Name kind herring f und in the lake o t Ladoga , in Russia , from which it g its name ;

largely consumed in Russia during Lent .

L 1 0 . o r ait , 7 Milk , Au lait, prepared with milk , in

milk . f aita c . o . o L n e , f The s ft roe Of a fish Those herrings ,

o . carp , or mackerel , are c nsidered as a delicacy f ait . r . o o L ue , f Lettuce , A genus fav urite salad

plants very wh o leso me and easily digested .

A . . L 0 . amb , gneau , f A young sheep ’ SE NN s CULINARY E NCYCLOPE DIA

’ 6 A i . n m elles . La b Fr , , f m s y .

. r f . . A o Lam p r oie, f Lamprey , kind eel ’ k o to S Land 0 C a es . A name s metimes given cotland b o o o ecause atmeal cakes are a c mmon nati nal dish ,

particularly am o ng the poorer classes .

’ o te . o b L ang us , f Very large l ster ; sea crayfish (spring

lobster) . e f . o Lang ue, f. Tongue , The tongue most animals is

regarded as a delicacy . The meat is generally juicy o r and tender usually cured , boiled , braised . ” Lapereau , J . Young rabbit .

- b . . o Lapin, f Ra bit A small , l ng cared quadruped ; its flesh is generally co nsidered as inferio r to that of the

hare . f Lapins en accolad e . A brace o rabbits alongside o f

each other o n a dish . f L d . 0 . o . ar , f Bacon , Also the fat swine

a d . e. to L r er , f To lard , A culinary term which means d - n . o f pass with a la ing pin (lardoire , f a small slice f o . bacon (lardon , f. through a piece meat

L 8 . a . arding B acon , Lard piquer , f Bacon specially

cured for larding and barding purposes .

a d . A b o . L r on , f piece of fat ac n used for larding ' L o f o o f ard o ons are strips bac n which , with the use a o larding needle , are inserted int the meat for the

purp o se o flarding .

A . b b o L e. ark , louette , f A ird el nging to the finch f . b o family They are caught y means nets , and are

considered a great delicacy .

n . i t . S o f o f Lasa g es , f Lasagna , trips paste made eggs

o . and fl ur , and boiled

La el . See B E F . ur , f ( AYL A )

L o n on . aver , A marine alga , growing rocks the sea coasts o It is cooked like spinach , and is served as an aec m

panim en t with roast meat . f . t be o L r . o o S eek , P ireau , f Is said a native witzer '

land . The leek was , and still is , the favourite fo r o ingredient stocks , and especially in the s up known “ o -a - leekie as c ck , of which King James I was so no twith fond that he retained his preference for it ,

standing all the dainties o fFrench coo kery . Leeks ’ 5 8 SENN S CUL INARY ENCY CLOPE DIA

no w are served as a vegetable course . Natio nal

emblem of IVales . 0 Leg , . Gigot , cuisse , f.

m . 0 . o . Leg u es , f Vegetables , Plants used as f od

L a. See I TR . emon , ( C ON , f )

L e. d . emo n ad e , Limona e , f A refreshing drink is made

of the j uice of lemons , the essence of the peel , sugar , and water sometimes the white o fegg and sherry is

added , especially if intended as an invalid drink .

L il e. Lentille . o f ent , , f The seed a plant of the same

b . o o name , resembling the ean Th ugh of great nutriti us quality they are not so much eaten in E uro pe as in the

O rient .

L ti e . 0 . b b . en ll , f Lentil , An edible plant resem ling a ean

0 LA TU E L . See I ettuce , ( L in e l . . . e Du e a . v Lev ain , f Yeast , Ferment , pain sans , f

Unleavened bread .

ai . See ST . Lev n , f ( YEA )

a t . r . o . Levr u , f Leveret , A y ung hare

L u . . o . ev re , f Yeast A preparati n which ferments dough

f . L . o ev ure , f The froth beer when it begins to ferment When pressed and reduced to a dough it preserves a o o o very l ng time , and is Often used in c nfecti nery and

as yeast for small bread .

f . Li i . o o o f a son , f The mixture y lk eggs , cream , etc , used

fo r thickening o r binding white so ups and sauces . ’ L i E t c of f ieb g C ompany s x ra t Bee . A perfectly o f b prepared essence o fmeat . Fo rty po unds lean eef x are used to make every po und o f this e tract .

o . . b . Invent r , J V Lie ig

Lie . e. vre , f Hare ,

- i d . Dab a. S fi sh L m an e , f , mall sea , with white and

soft flesh mostly prepared like fried sole . Lime Fruit is a species O f small lem o n ; the tree is a o f o native of Asia . The j uice this fruit is imp rted into E ngland for the manufacture o fcitric acid (see CI TRI C - b ACID) . Lime j uice has more agreea le flavour than

- lem o n j uice . f Lim n . o o , f The fruit Of a species lemon trees , which are o more ro und than the rdinary lemon (citron , ’ SENN S CULINARY E NCYCLOPE D IA 5 9

- in L u . e f d . . e o c o Ling, g , f A sort fish

L e. . . iquo r , Liqueur , f A liquid o f fo r Lit , f. Thin slices meat spread in layers culinary

purposes .

r n i e a l o . Liv ou a s ( a) . Legh rn style

H m r . e O a d . r l n u ste L . o a o ob st er , , f, g , f L n f L e. o e . o o oin , g , f The back porti n nearest the leg

an animal .

E 0 . . o Lo tte, f elpout , Very ften taken for the ordinary l eel ; prepared ike eels or lam pr ies . L fi eld ucullus , Name of the famous Roman epicure and 1 1 4 - 57 marshal , Lucius Licinius Lucullus , A 0 D a . b L . unch , éj euner la fourchette , f repast etween

breakfast and dinner . The word is derived from the

Llwne o r . o r Welsh , lunching hurrying R be t Burns

in his Holy Friar says An cheese , an bread , frae ’

o o i . w men s laps , was dealt ab ut n lunches

L fo r - uting . A paste used fastening lids on pie dishes in

which game is preserved .

i a l . o . Ly onn a se ( a) , f Ly nese style As a garnish it generally signifies that shredded o nion (fried) has

been intro duced as the principal ingredient .

M

M acaro ni . This is a peculiar paste prepared from flour i nv en and manufactured into tubes . It is an Italian

$ tio n . The name is said to be taken from a Greek b derivation , meaning the blessed read , in allusion to the ancient custom o feating it at feasts fo r th e

dead . o f c o f o M acaroons . A kind sweet bis uits made alm nds , f sugar and the white o eggs . o o f - M ace . A spice which grows as a s rt leafy net work , enveloping the nutmeg— has a more delicate flavour

than the nutmeg . The tree is a native of the O Molucca Islands (Indian cean) , but is also success a t S fully cultivated umatra , Mauritius and Trinidad

(West Indies) . f ac d oi . o f o M é ne , f A mixture various kinds vegetables

- o r . o fruits , cut in even shaped discs The name is als ’ 60 SENN S CULINARY E NCYCLOPE DIA

applied to a collecti o n o fripe fruit imbedded in j elly o o r o and set in a m uld , a fruit salad flav ured with

liqueurs and syrup .

- ac . o e. A M he , f C rn salad , plant which furnishes a very

go od salad .

r . . . o M ackerel, Maquereau , f A fish Name fr m Latin

m acu lar elli (little spo ts) . o b o o o f M acon , A French wine , gr wn in the neigh ourh d

the town Maco n . f b . o Maco uer . o r b q , f, Cale asse Fruit the cala ash tree A . r e (calebassier , grown in merica The fruit b sem les the melo n and has an agreeable taste . A . S M adere . Madeira Wine panish wine , very often used

in coo king .

ad l i . of M e e ne , f A particular kind small cakes , well

known throughout France .

L a ti n o f o o . M agira, , The art c kery

i au . A d o e . A d to M a gre ( ) , f ish with ut m at pplie

Lenten dishes . o f o o M aintenon . Name the Marchi ness Fran c ise ’ d Au bi né b o 1 635 1 1 9 g ; rn , died 7 ; a great patroness f oo b o o o . S of c ks , a rn admirer fine c oking everal ” dishes are called ala Mainten o n . The dish Cote lettes de veau a la Mainten o n is said to have been ’ b wh o o XIV S invented y this lady , was L uis favourite , and did all in her po wer to tempt the failing appetite n o fthe King when he was adva ced in age .

ait . o r o . M , f Maize , Indian Turkey c rn

k . M a . A o b M aitran , g ( y drink) delici us everage , o riginally co nsumed in Germany— made o f hock or o o o ther white wine which is flav ured with wo druff ,

o b a leav es . lem n , y and sugar ’ ’ i H l a l . . o M a tre d fite ( a) , f Hotel steward s fashion Als o f flav o u r in b o the name a g utter , mixed with ch pped o o - parsley and seas ned with lem n j uice , pepper and ’

n . 1 salt . Served o grilled meats Ma tre d Hotel sauce D is a white sauce co ntaining ch opped parsley . ishes ’ surnamed a la Ma1tre d Hotel generally signify quickly and plainly prepared foo d In which parsley is

used as the principal fl av o u r ing . m b ut M ango e . There are any kinds Of this fruit , the

’ 62 S E N N s CULINAR Y E NCYCLOPE DIA

Th - a it . e . o o r M rm e , f stock pot A c pper , iron earthen w a1 e vessel used for making stock .

a e . M rqu r , f To prepare , and arrange in a stewpan , a f piece o meat ready for cooking . f a o . o C . M rr n , f A kind large hestnuts

b u t M ars al a . A wine similar to Madeira , made from a mixture o fdifferent grapes ; named after a town o f Sicily i D M arz p an . elicate German dessert dainties made from

almond paste . To o f oo M ask . cover any kind c ked meat with thick rich r gravy o savoury j elly .

a e . M squ r , f To sauce a dish which is ready for serving ; also to mask the inside o fa mould with savo ury j elly n r or chaudfroid sauce when required for e t ees .

Mas s e n . . p a , f A French dessert pastry

M ate . A Paraguayan tea , commonly called Maté , the real name being Yerba de Maté ; it co nsists Of the

powdered leaves and green sho o ts of plants . This beverage has been kn o wn to the native Indians o f

South America .

at l t . M e o e , f A marine dish ; a rich fish stew with wine o and herb flav o ur i ng . Usually prepared fr m fresh — fi sh . water carp , tench , pike , eel , etc f f o r a o ai . A o o M y nn se , f kind salad fish poultry , with a o o o f thick c ld sauce made of y lks eggs , Oil and vinegar to a salad sauce or dressing . The sauce is said have b Due R been invented y the chef to the de ichelieu ,

after the victory o fMahon (M ah o nnai se) . A for lass o fb o f M az agran . French term a g lack c f ee ,

sugar and water . f b . o o o M az arines . Tur ans , j F rcemeat rnaments fish ,

o r . poultry , game o o f Mead . Liquor c mposed honey and water , a sweet

drink .

Mel o n . A plant and fruit of the same genus as the cu

E . cumber . First impo rted into ngland from Jamaica Melons are very ex tensively cultivated in Egypt and

o . India , and in all the tr pical regions A greatly

esteemed dessert fruit . ’ S ENN S CULINARY E NCY CLOPE DIA 63

v Mel ted Butter , . Beurre fondu , f. The former name

stands also for a plain white sauce , described by the

French as the one E nglish sauce . f e . O . M nu , f The bill fare Literally the word means

minute detail of courses . A list of the dishes which w are to be served at a meal . Menus ere first used in

1 5 4 1 . Pronounce menu as m enno o so that the second syllable is sounded as something between “ ” new and noo . - e ib i . S M nu G er, f mall game , such as partridges , grouse ,

pheasants , etc .

Ro t . S . Menu , f mall roast birds ’

i . Menus Dro ts . Pig s ears served up as an entrée f M i e . o er ngu , f Light pastry , made of white eggs and

o r . sugar , filled with cream ice

- i e e i i . . Mer s , M r s er , f A wild cherry , wild cherry tree K The irschwasser is made O fthis fruit .

l . . co d . Mer an , f Whiting A delicate fish allied to the

e l c . Sto ckfi sh c . D o r . M r u he , f , haddock , ried smoked

o f oo . b M ess . A dish f d A num er of persons who eat

together . “ t . o r . Me s , f The meal , dish Mets de farine , farin “ ” “ accous , entremets de douceur , sweet ; de

legumes , vegetable , etc .

o o f . o Middlings , the c arser part flour A c mmon kind of

fl o ur .

i l See Y . M e , ( HONE )

i o - M gnonette Pepper . C arsely ground white pepper f r e . o corns A form comminuted pepper , which sembles migno nette seed when sifted ; T . o o Mlj o ter , f cook sl wly ; to simmer gently over a

small fire .

i k 6 . D 11 lait M l , , f f b . o Millecantons , f Name of a small fish the white ait o f o kind , found in the lake Geneva ; co ked in the same

manner as whitebait . In season in July and August .

Millet . A plant and its grain indigenous to tropical o f countries ; there are several varieties , which India

‘ pro vides the best . The flower is white and is much fr o . used cakes , puddings , etc ’ 64 S ENN S CULINARY E NCYCLOPE DIA

- Mince meat . Meat chopped. very fine . This name is also given to a mixture consisting o f fi nely - minced

suet and raisins , sugar , currants , spices , sometimes

. fo r o f meat , and brandy Used a favourite kind pastry w - kno n as mince pies .

- S l - i i . M nce p e. mall patties fi led with mince meat This E is a traditional nglish Christmas pie .

- Minn ow . A very small fresh water fish . d o f . Mint Julep . Name an American rink

i t o r t . e. M n he , Men he , f Mint , Aromatic plant , from

which a liqueur is made . It also forms the chief ingredient o fmint - sauce and is used fo r vario us o ther

culinary preparations .

i t a la . M nu e , f A surname given to dishes which are hurriedly prepared ; o r anything cooked in the quickest

possible style . O melets and grills co me under this

heading . f i ab l . o o M r el es , f A kind small y ell w plum , very sweet

o r . and j uicy , used for compotes , fresh dried f i o i . o o o o M rep x , f The f undati n preparati n vegetables , b fo r b fo r her s , and lard , rown soups and sauces also D braised meats , etc . Name derived from the uke de

Mirepoix .

A f . i it . o M rl ons , f kind French pastry Tartlets with

- a basis o fpuff paste and filled with a custard mixture . f o f fi e i oto . o v M r n , f Thin slices meat , the size a b shilling piece , raised , stewed , and dished up in a

circular fo rm .

ito . To o to bo M nner , f steep and all w il during a certain

o ell d e oeuf . o e. sub M e B , f Beef marr w , The fatty

stance in the hollo w part o f bones .

i To to . M o sten . add liquid a mixture o f o o f off - e M oka . Name the m st valued kind c ee cr me de

- S o o f Mo nt Fr ig oul ( em ule Italienne) , the name a French

soup .

$ 0 . o . A o n M ore , M rille , f plant of the fungi f u d in woods and o rchards said to possess great stimulating fo r fo r properties ; used as garniture fricassées , and

so ups and sauces . ’ SENN S CULINARY E NCYCLOPE D IA 65

tad e . m anu fac M or ell , f A kind of sausage largely

tu r ed in Bologna (Italy) .

Mo r tifi é , f. Term applied to meat well hung .

o r i o f . Mo te, M o t . Name an Indian fish curry

i . To o o u M ou ller, f add br th , water or any ther s itable

j uice during the cooking o fmeats . - . . o o Mousse , f A light ice cream Am ng the definiti ns

$ . given for the word are mossy , froth and foam Mo usse frappée is a dish prepared with whipped cream fla u r in v o o . and g , frozen without w rking Hot pud

dings are also prepared as m o usses .

e o . o f oo M ouss r n , f A kind white mushr m , principally

used for ragouts .

o to . e. o . M u n , f Mutton , Meat fr m the sheep

- 0 . A ull r d o . M et ( e ) , Mulet (r uget) , f highly esteemed

fish called the woo dco ck o fthe sea . l Mu l (to) , practically means to heat and spice , particularly

o r . . wine , sherry claret , etc , etc i An o o f Mull gatawny . Indian curry s up a paste made curry ; derives its name from two words Tamil and M l D E o e o o tunnee . g , pepper and erived from an ast

Indian word meaning pepper water . ’ u A o ffi nel - o M mbled Hare . dish y minced c oked hare s

b . meat , mixed with egg (scram led) ’

u e. oo o M mb led Hare , Minced c ked hare s meat , flav ured , o b spiced and acidulated , put int a stewpan with eaten eggs and butter and coo ked to co nsistency by co nstant

stirring .

Mfi . b 6 . and r e, f Mul erry , Black white fruit Of a o fo r delicate flav ur , used making j ellies , syrups and i V negar .

cad . See U TM G e. C . Mus e , f ( N E , , see MA E )

cat . e. A Mus , f Muscadine , white grape (muscadine

grape) .

u to . M scovado . Name given unrefined sugar h i f e b e. C am nons . o Mushro oms , p g , f A plant the di le , flav our in for fungi , principally used as g made dishes ,

and grilled when fresh . A fi o o on th e Mussels . kind Of shell sh , very c mm n all E nglish co asts . u M f e. o utar de . o S M stard , , f The seeds a plant , inapis F ’ 66 S ENN S CULINARY E NCY CLOPE D I A

bla ck whi te r el o w nigre ( ) and Sinapis alba ( o y l ) . A o r pungent ground seed , chiefly used as a relish condi E ment . nglish mustard wa s first manufactured at s Durham in 1 72 9 . The recipe w a kept a secret for

many years . So me traditions assert that a lady o fD named Clements , urham , first introduced mustard 2 as a condiment in 1 7 0 .

ti . b . for o o My r lle , f Bil erry A fruit used c mp tes , sy rups ,

and sweet sauces .

N.

li in . o r ea olitan st le . Napo ta e (a la) , f Naples N p y T . o w Napp er , 7 cover a dish ith a layer of thick sauce ,

o r . j elly , j am

1 . o f Nasturtium . Indian c ess A native plant Peru , o f lately acclimatised in Great Britain , the seeds

no t l 1 . which have a pungent taste , un ike cape s The leaves and flowers o fthis plant have valuable dietic

o . properties , and make a pleasant additi n to salads

Natur el, j . Plain , simple . Plainly and quickly prepared . f . o . Nav ar in , f A stew mutton or lamb A kind of

o . o f haricot mutt n The name is ancient origin , being mentioned in o ne of the plays Of So delle in the early

part o fth e seventeenth century . Turnips form the i l p i ncip a garniture of a navarin .

Tur n i e. o o o o Navet , p , A bulb us r t used , for s ups , as a fl a u r in t v o . vege able , and for g i 8 . . r b o f Neck , Carré , j The part veal , mutton , lamb , o r pork .

i . Nectar ne . A fruit of the peach kind

- . a . S Né fles , f Medlars , mall , pear shaped , delicately

flavo ured fruit . h o t o f - Negus . Name of a drink composed port wine , s - ugar , nutmeg , and lemon j uice ; so called after

C o lo nel Negus (in the reign o fQueen Anne) .

N i . o f to o o r o . e ge , f White eggs beaten sn w a fr th ul o f Nep a Pepper . A red pepper the same character as ca si cayenne and Guinée pepper , being a species of p I l s i n cum o fa sweet pungent flavo ur . t largely grown

Hindostan . ’ S ENN S CULINARY E NCYCLOPE DIA 67

o f Nesselrod e. Name a pudding , iced , flavoured with

chestnuts , invented by Mony , chef to the famous

Count N esselr o de . o r Ni okes , Niokies . A farinaceous dish , prepared with o r semolina Indian maize , flavoured with grated f . O o . cheese , cream , etc Russian inventi n

Ni i a l . Ni v er n ese . verna se ( a) , f style f Noi te . o . set , f Hazel nut fruit the hazel

N i d ca . e. o x e Mus t, f Nutmeg , The fruit of the nut

meg tree an a romatic spice .

- f Noi d e a . o . x Ve u , f Cushion of veal (knuckle veal)

No . S o r ques , f mall dumplings made from flour , milk , o o o r cream , b iled in s up salt water , and served as

garnish . u O o r Norfolk D mplings . ften called drop dumplings o b a o f sp on dumplings , ec use the batter milk , flour , i s b eggs , etc . dropped into oiling water from a spoon . f No rmand e Normandy style , with the exception o filets a a dish known as de soles la Normande , and

other fish entr ees . The applicatio n o f this name implies that the flavour o fapple has in so me form o r o ther been introduced into the co mposition o f the

dish .

N at . A . oug , f lmond rock candy A sweetmeat made

o . with sugar , honey , alm nds , pistachios , etc

l . A No ill . Nude s o . u es , f German preparati n , Nudeln o It consists of a stiff d ugh made with flour and eggs , o u t o rolled very thinly , cut up in thin strips and b iled , o r and served as garnish ; fried and served as sweet . f No a . o o o y u , f The st ne a fruit ; a liqueur flav ured with

peach o r nectarine kernels .

e. o . Nutmeg, N ix de Muscat , f An aromatic fruit , extensively used as flav o ur i ng ; its husks are kn o wn as

mace .

O . f 0 A . a o o at Oatmeal, . voine , f The gr in the dried m a — . e co a1 s e kiln and ground Th re are three kinds ,

. O o o medium , and fine atmeal when c ked is con sid r ed o x o f o e the m st perfect e ample a c mplete foo d . o o f o r Generally eaten in the f rm porridge gruel . F 2 ’ 68 S E NN s CULINARY E NCYCLOPE DIA

E 0 . . o f (Euf, f gg , An important article diet , and the most convenient culinary dish ;

f. o 0 . An o Oie, Go se , aquatic domestic bird ; a fav urite

dish in the autumn and winter .

. 0 f n O o . b o Oig no , f ni n , A vegeta le plant the allium family a valuable culinary adj unct for flav o ur ing and

garnishing purp o ses . H E l 0 . See UIL . Oi , ( , f)

O i . O 0 . o f l ve f live , Fruit the oil tree , used as hors

d o fo r . euvres , and as garnish sauces , stews , salads , etc o f b u So Okra . Name a vegeta le extensively sed in uth

America . f o S b o . Oll a . Name a panish meat and vegeta le rag ut l — o ' Omb e . Name of an excellent sweet water fish , fr m the f o to 1 5 . Lake Geneva , weighing up lb apiece ; in

seaso n during the m o nths o fJanuary and February .

- O b ali . r . A m re Chev er , f Grayling , sweet water fish ,

similar to the tro ut . f m l . O e. A o r o O e ette, f melet , pancake fritter eggs ,

etc . Its name is supp o sed to be derived fro m the “ “ o o oe ee . A w rd vum , an egg , meaning ufs m l s f mixture o eggs .

6 . A o fth e o b o Oni on , plant oni n tri e , the leek , shall t ,

b o f . and garlic eing the same species After salt , the o nio n is the m ost valuable seasoning in coo kery ; it

po ssesses stimulating and digestive pro perties .

- o o d Orange . This well kn wn fruit is principally imp rte

S S o . S from icily , pain , P rtugal , and Malta The eville o range is used for making marmalade .

- A o fo . Orangeade . drink made range j uice

O at . o e. range , f Candied range peel ,

. o r o o Or g eate, f Barley water alm nd milk ; a fav urite

summer drink . A b o f o r o Orl off. num er dishes the garniture there f are o f thus styled . O rloff is the name a magnificent ' o R o A O r lofl diamond , wned by the ussian C unt lexis , wh o was kno wn to be a great gourmand and epicure f o the first water .

O o H o r l . N to rly , als y ame given dishes prepared in a o f o r certain style . Usually slices fish meat dipped in

a rich batter and fried in fat .

’ 70 SENN S CULINARY ENCYCLOPE DIA

A o f bb Pancalier . kind spring ca age ; its name is o o o fPanca li er e derived fr m the t wn g in Italy , from whence it was bro ught to the royal gardens at b t Versailles y La Quintine , first gardener o Lo uis XIV . T . o r b . P aner , f egg and b eadcrum

nn o r . . Pa equets , Crepes , f Pancakes A o f for Panur ette. preparation grated rusks , used for o fo r crumbing , c ating the inside of moulds , and

decoration in place of lobster co ral .

. r . o f Pao n , f Peacock , A fowl the pheasant kind . In

olden times this bird fo rmed a dish o f equal i i 11 $ ’ portance as the bo ar s head in English Christmas

fare . o f o So P apaw. Name an edible fruit well kn wn in uth A to o merica ; very similar in appearance a small mel n ,

and somewhat o f that flavour . It is a kind o f to o o vegetable pepsin , and is said p ssess w nderful

digestive properties .

a il o t . P p l es (en) , f Paper capsules , greased , and fastened

o . r und cutlets , etc Buttered paper answers the same

purpose when twisted alo ng the edges . A f . o Paprika . Hungarian red pepper kind sweet capsicum o f a brilliant scarlet co lo ur ; it is less

pungent than the Spanish pepper .

To o r o o b . Parb oil. half partly c k in oiling water

Pari sienne (a la) , f. Parisian style . A surn ame applied

to various kinds of dishes , principally meat dishes ,

which are dressed in a more o r less elabo rate style . No particular specification as to garni sh o r mode o f o cooking can be given , as these vary in alm st every

dish thus styled .

. 1 37 1 81 3 Parmentier (Antoine Augustin) Born 7 , died ; o f o o 1 8 6 introducer the p tato int France , in 7 , during

the reign of Louis XVI . He also invented twenty i r . R different ways o fcooking potatoes . S W aleigh ' brought the po tato from America to E ngland in 1 5 86. o f for Parmesan . Name an Italian cheese , largely used

culinary purposes .

Pa Th e o . rr . name given to a very y ung salmon f le . IS o S Pars y . Persil , f a native plant ardinia , and ’ SENN S CULINARY E NCYCLOPE DIA 71

was first introduced into England in 1 54 8 . Parsley is for - used sauces , salads , and as a pot herb , and makes

the prettiest garnish for dishes . ’ to Parso n s No se . This name is given the extreme end f portion o fthe tail o a fowl . P A r d 0 . asser . wo o . Pass , , f much used in c okery To pass

a sauce , soup , vegetable or meat , means to run it

o r . through a tammy cloth , sieve , strainer In the culinary language the word “ passer has also the same i . e . S meaning as faire revenir , , to lightly fry in butter over a quick fire so as to form a crusty surface on meats o r vegetables which are intended to be finished by some other process o f co oking (usually r stewing o braising) .

- u . . Pas té q e, f A water melon , a very refreshing fruit

c P i r i f . at sse e . o Pastry , , f Usually a mixture flour , salt ,

. e fat , and water , used to cover pies , etc Also m ans all

kinds o ffancy tartlets .

. o r . Pate, f A pie ; pasty ; a savoury meat pasty , a raised pie

at . o . P e , f Paste ; d ugh

c o a t . . Pate r qu n e , f Crisp almond and sugar paste

- i r . A Pate d e Fo e G as , f well known delicacy prepared f fro m the livers o fat geese . Alsace is the most cele br ated co untry where the SO - called terrines de foie gras

are made . This delicacy was first intro duced by a

co ok named Clo se .

Pate d e Perigord . Name of a French pie , which derives r u for its name f om Périgue x , a place celebrated its

truffles .

ff . t fuill té . Pa e e e e, f Pu paste

te fi ee . S o . Pa r s , f h rt paste

at as tilla e . . P e p g , f Gum paste

c Pati s ser , f. To make pastry , . ’

. e. oo . Patisser i e, f Pastry , A pastryc k s business

. o o e. Pati ssi er , f Pastryc k ,

. f i tt S o o . Paup e es , f lices meat r lled with forcemeat

. o e. o f Pav ot, f P ppy , The seeds this plant are used in

stuffing mixtures and cakes . ’

e a la . . P ay s ann ( ) , f Peasant s fashion Prepared in a

homely w ay . ’ 72 S ENN S CULINARY E NCYCLOPE DIA

PA N aco k 0 . See O . Pe c , ( , f)

c . 0 . o for Pé he , f Peach , A delici us j uicy fruit , used

desserts and co mp o te . This fruit was o riginally intre du ced to E b urope fro m Persia y the Ro mans . A f - u o o . Peng in . genus sea f wls

6 . . f O o o . A Pepper , P ivre , f The berry an riental shrub pungent aro matic condiment consumed with all kinds f o meat and vegetables . Migno nette pepper is o h

' tained from the seeds within the berries ; it is no t f nearly so pungent as the black pepper . The dif erence between the black and white pepper is that in the o o f o latter the uter husk the seed is rem ved , whilst the i fo rmer s gro und wh ole . A o o f Pepper Pot . West Indian dish , c nsisting stewed o a o b pickled p rk or b c n , shellfish , rice , vegeta les , and o b o ar matic her s , highly seas ned with cayenne and

o ther peppers . r An Perch , . Perche , f. excellent small river fish .

Seaso nable July to O ctober .

- d i x . A r o . S o Per r , f full g wn partridge (ptarmigan) eas n

able September to February .

i d o r e i ala . o . Per gor , P r gneux ( ) , f Perig rd style This name is applied to dishes wherein a truffle sauce or a

garniture co nsisting o ftruffles has been used . o f b o o Perry . Name a everage made of pears , c rresp nding It to the cider made o f apples . contains but little o o o r bo alc h l , and when preserved in casks ttles it

keeps go o d for some years . fr flav ur in il . e. s o o Pers , f Parsley , A plant u ed g and

ee R SL Y . garnishing . (S PA E )

illad . A Pers e , f thick white sauce , in which a large

quantity of parsley is used .

f . ti ait . e. o Pe t L , f Whey , The thin part milk

ti i . o o Pe ts Pa ns , Purée , f Very small rolls sc ped out and stuffed with various kinds o f savo ury purées ;

served as savoury o r side dishes .

tit oi . S . Pe s P s Verts , f mall green peas fr t . A b o Pheasan . Faisan , f ird much esteemed its

O to . delicate flavo ur . In season ctober February ith l k o f d o fS o o Pi ch a y B anno c . Name a kin c tch sh rt d o f brea , consisting flat round cakes , the paste being ’ SENN S CULINAR Y E NCYCLOPE DIA 73

o o made up with fl ur , butter , sugar , alm nds , peel , and

carraway seed .

i k . P c le (to) To preserve fruit , vegetables , fish , or meat , in

vinegar , brine , or in dissolved salt . o o Picnic . An uting into the c untry , or a party outdoors o f to which each member contributes some article diet . a fr esco An l meal . i o r o P e. A quantity of meat fruit baked in a dish c vered

with pastry . i i n i o o im P ece d e Res sta ce. The pr ncipal j int or ther

po rtant dish o fa dinner . i 0 Br h . r . et o fo r Pik o c , f v e ac t , e , . A fish kn wn its y found

in all the E uropean lakes and rivers . Seasonable

O cto ber to January . o f o Pilau . Turkish national dish , made rice and nions ,

etc . An f o or . Pilaw . Indian dish made fish meat and rice A b e Pilchard . fish which resem les the h rring , but is

much smaller . A . o o com Pimento . Allspice c ndiment p ssessing the bin d f e o o o . flavours cinnam n , nutmeg and cl ves

e . Pineapple , . Ananas , f A much esteemed dessert o fS A fruit , native outh merica , from whence it was first imported to E uro pe about the middle o fthe XVIIth n century . Pineapples are ow largely cultivated

in England . f - o o o . Pinole . A kind wheat c rn r asted Used as a sub

stitute for co ffee in the E ast . - e f i ta . o . o P n d e , f Guinea f wl , A bird the turkey species - a o of bluish grey plum ge , sprinkled with r und white

spots .

r . Sea o o Pintail, Pilet , pheasant , a c mm n migratory o o f E bird found in the N rth ngland , Germany and

Holland . i i o f o o o f o P p ng. A kind dec rati n made r y al icing , used

fo r o . rnamenting cakes , pastry , etc

i . S o f o r P quante , f harp flavour , stimulating , pungent

sour .

i . e. To P quer (Piquée) , f Larded , insert narrow s trips f o f . fat bacon , truf les , tongue , etc , into lean meat ,

poultry , game or fish .

e. f . o o f o Pi tac f Pistachi s , Kernels the nut the / s hes , ’ 74 SENN S CUL INARY E NCYCLOPE DIA

flav our in turpentine tree , used for g and garnishing lan m a t es . g , sweets , etc

- laic r . . A fi sh M a to P e , Plie , f flat sea , seasonable y

November .

. fr l c o o . o f P u he , f A garniture s ups The leaves parsley , o chervil , tarragon , lettuce , s rrel , cut into fine shreds .

lu i . r . P v er , f Plover , A bird whose eggs are esteemed a

. O t great delicacy In season ctober o February .

r . . b S . Poach (to) , Pocher , f To par oil or to boil lightly Mode of cooking usually applied to eggs and quenelles

of fish , meat or game .

. o o r . Poé le, f A c oking pot pan f . o b . o Poeler , f A mode raising meat , etc , in a firepr of

earthenware pan .

. (3. S Poir eau f , , , . Leek oup vegetable belonging to the f to o S . allium family , supposed be wiss origin

- o i . c . A o o f P res , f Pears , well kn wn fruit many fr o . varieties , used as dessert and stewing

i . 6 . . Po sson , f Fish , An animal living in water There i - - . e . w . are two varieties , , sweet water and salt ater fish 0 A . . o o Poiv r e, f Pepper , pungent ar matic seas ning

co ndiment . i \ Polenta . A standard Italian dish made o fIndian corn n flour . In appearance and taste it is o t unlike

semolina .

Pollo ck e. o . A o f co d . \ , M rue , f sea fish the family r m i co m P0 110 con F o ag g o . Name of an Italian dish , o O f o p sed stewed chicken , highly flav ured with Par

mesan cheese . o f Pollocowar r o z . Name an Italian dish consisting

chiefly of rice stewed in broth (stock) . f a l . o . o Polo n aise ( a) , f P lish style There are two kinds o f dishes known under this name . The first is a kind ff gratin style (baked) , di ering somewhat from the ” o rdinary way of baking au gratin . The o ther is the o more generally kn wn , but little appreciated in this

country , its characteristic being to introduce the red j uices o fpickled beetroot and red cabbage and sour

cream into various dishes . Borsch a la Polonaise and ragouts a la Polonaise are types o fdishes to which

this peculiar flavour is applicable .

Po l o ny . A dry sausage made of meat partly cooked . ’ SE NN s CULINARY E NCYCLOPE DIA 75

at 0 . See R D . P omegran e , ( G ENA E, f)

. See APPL S . Pom m es , f ( E ) ’ A i S o Pommes d p . mall r sy apples named after the

Roman Appius .

. See T T S e. Po mmes d e Terre , f ( PO A OE , )

Po mp ad o ur (Jeanne Antoinette , Marquise de) born 1 2 1 1 64 7 , died 7 well known for her extravagance and o f indulgence in the luxury pleasure and eating .

- Ponci r e, f. A large , thick rinded lemon .

0 o c . . Du . 0 . P r , f Pork , porc frais , f Fresh pork , O S . Porrid ge . A cotch dish atmeal porridge is an every o f o f S day article diet the cottish peasantry . It is both an agreeable as well as a nutritio us article o f oo f d , served with milk , butter , salt and cream ; also

with sugar o r treacle . o f oo Porringer . Name a small dish used for c king

porridge . k o i Po rterhouse Stea . A thick steak cut fr m the m ddle

o fthe ribs of beef . H o t d o r P o sset . milk cur led with wine acid ; from the

oscl . Welsh p , curdled milk

. So (3 . o o o r o P otage , f up , A n urishing br th liqu r ,

forming the first course o fa dinner . o o o E Potato . Potat es were first intr duced int urope in 1 584 b fo r o y Thomas Heriot , and were a l ng time

after considered as a great delicacy , and could only

be procured in small quantities at the price o f2 s . per O f pound . After the middle the seventeenth century they became gradually kno wn and more extensively

b . cultivated . As diet it closely resem les rice - - Po t au feu , f. , is an economical and wholesome beef o f broth . It is the standard dish all classes in France ,

and the origin Of beef stock .

i . o r o . o f Pot ron , f Pumpkin pompi n The fruit an

annual plant belonging to the gourd family . o f S Potpourri . A stew various kinds Of meats and pices

a favo urite dish in Spain .

o f R . Potr ock . Name a ussian thick soup

o r o t. Potted . Fish meat purée preserved in a p

Po ttinger . Ancient popular name Of apothecary or spice

merchant . ’ 6 SENN S CULINARY E NCYCLOPE DIA

A o la d . o or . P u r e , f very fat f wl fine pullet

l . A r . A o . P ou e , f hen , f wl

- - - o au ot . o o o o o ot. P ule p , f B iled f wl c ked in the st ck p

o l d e N i . o e. P u e e ge , f White gr use , f A o o l t 0 . P u e , f y ung chicken , A o l t d e i . o bo . P u e Gra n , f young c ck ( y chicken) ‘ Poulet en casserole . Chicken fried and basted with

butter in an earthenware stewpan . When the chicken is browned in the butter the lid is put On the stewpan to oo o o and it is allowed c k sl wly until d ne , being

basted o ccasio nally .

l t a R i . N to i o f P ou e s la e ne , f ame given fine spec mens

young chickens .

. A o e. o f o Poulette, f y ung hen , A sauce made fl ur , b b for stock , utter , and chopped her s , used the dishe s ” prepared a la poulette . or l i S o f v Poulpeton, Po pett . lices eal with minced

meat . f li . A O . Poup e n, f kind pastry

‘ o f o f or Poup eton, f. A kind pie made hashed meat

fish .

o i . See UR SL N r . P urp er , f ( P A E , )

o i . A o b b . P uss n , f very y ung chicken ( a y chicken)

- o t . A b . P u er , f large reasted pigeon

li . o b o s. Pra né , f Flav ured with urnt alm nd

- l . S o o . Pré sa é , f Meat Of prime mutton ( outhd wn mutt n)

Pretty To es . The feet Of sucking pigs . e Pri ntanier f. Wherever this name is appli d it ‘ alway s implies that a collectio n o fearly spring v ege b o r ou t ‘ ta les , left whole small , is given , either as a o garnish o r in the form o f macedoine . It is m stly o o o used in connecti n with clear soups , rem ves and s me

ragouts .

A f b d h ot ' ash es . o Pr ofi ter oles , f kind light cake , ake in ,

filled with cream .

l a la . to Provenca e ( ) , f A surname given certain French o r o dishes , which generally implies that garlic oni n

and Olive o il have been used in its preparation . 0 d Prune , f. Plum , . Name given to fresh and preserve

fruit of the plum tree .

’ 78 SE NN s CUL INAR Y E NCYCLOPE DIA

‘

n r s f. I1 aste so m ewh at Que efe , A Italian p , similar to r — fr m aca o m o . used soups , etc ' f ifl r e e . o d e ent O f Quen ll s , f Forcemeat kinds , composed

o r . o fish , poultry meat , eggs , etc , shaped in vari us — r e forms balls , ovals , etc . They a used as garnishing o r en tr ees o r for soups , are served separately as

entr ees . ”

. d . o ueues . Queue , f Tail Queues de b euf , q ecrevisses - Cx . tail , crayfish tails , etc

r . . fo r Quin ce, Coing , f A sour astringent fruit , used

co m petes and marmalade .

o f . Quo or m a . Name a very mild Indian curry preparation

R.

i e. . Rab b t , Lapin , f Its flesh , though inferior to that

o f o . the hare , has a m re delicate flavour

R i . e. o o . ad , f Radish , A salad plant with pungent r t

R fr i ch i r . o . a a , f To refresh to c ol

. o f o . Ragout , j A rich stew meat , highly seas ned

. O to to S 0 . A . Raie, f kate , flat sea fish In season c ber l A l l. p J

. A o ifo t r . Ra r , f Horseradish , root p ssessing a very u p ngent taste .

. f R i i c . o a s n , f Grape , The fruit the vine , used as

dessert , for j ellies , ices , etc . D fr R i i . o a s ns ried grapes , largely used puddings , mince

o . pies , als for dessert The best raisins are imported

from Turkey and Spain . o f i f. 0 . Ramequ n , Ramakin , Cheese fritter ; a kind

cheese tartlet o r ramakin .

‘

Ra e a . o o . m re u , f Young w od pige n T Ra e . O o r . p r , f scrape shred d to R b e e. r am b 0 1se . A 1 e asp rry , F f f uit alli the i bramble ; there are two k nds , the red and the white ; fo r both are used compotes , tarts and dessert Ratafi e o r R t , a afi a . A culinary essence , being the essence o f o f bitter almonds . A special kind almond biscuits ,

o f o r atafi as . in the shape dr ps , are called The name

is also gi ven to a liqueur flavoured with almo nds . ’ S E NN s CULINARY E NCYCLOPE DIA 79

Baton , f. A kind of cheesecake .

- Ra i o te . flav o u r ed v g , f A very richly green herb sauce ;

. 1 2 0 . w served cold First heard of in 7 A French riter , D u r au ce e o f . , mentions it in one his poems

Rav i oles . S / , f mall round paste dumplings , filled with forcemeat . Used as garniture for soups .

- R c ff . u o r . é hau é , f Warmed p meat recooked redressed

R d r . . e C abb age , Chou rouge , f A species of the o c mmon cabbage with dark red leaves , chiefly used for

. S pickling In Germany , France , and witzerland it is b prepared as a vegeta le , when it is shredded finely and

stewed in rich broth .

Red o l e. . Gr use , or M oo r F ow , Perdrix rouge , f A o f bird exquisite flavour , sometimes called ptarmigan . Re H d erring . A fish principally eaten by the poorer

classes .

Red e r . . Mull t , Rouget , f A highly esteemed fish , called

the woodcock o f the sea . This fish Should not be

gutted the trail is supposed to be eaten when cooked .

R d i . é u re, f To boil down ; to reduce ; to boil liquid

gradually to a des i1 ed consistency . i s Reindeer a native of the Arctic regions , highly esteemed

fo r its fine flavour . Reindeer tongues are a great

delicacy , and now much appreciated in this country .

R i l . c . A e ne C aude , f Greengage , fruit superior in richness and flavour to all other kinds of plums name

o f . derived from Queen Claude , wife Francis I f R . e. o elevé , f The remove , A course a dinner , consisting o f - o large joints Of meat , four fo ted game , and some

times j o ints o ffish .

Rel e . to . ev r, f To remove ; turn up t R i c . . o el sh , Gout piquante A pleasing taste ; give an

excellent flavo ur .

’ Rem ouilla e . S o a. \ g , f econd st ck , R o ad e . A ém ul , f cold sauce , flavoured with savoury

- herbs and mustard , used as salad dressing , etc . i R ai ce . o o n en ssan , f A w rd used for dishes of m dern

v en tio n .

R e. enn et , , is the name given to the prepared inner ’ ’ ’ o f S r o to membrane a calf s , pig , ha e s , or f wl s s mach ,

which 1s used for curdling milk . ’ 80 S ENN S CULINARY E NCYCLOPE DIA

- - Re ta a t . . O s ur n , f A high class eating house riginally the name o fa so up invented by a Frenchman named

- Palissy in 1 5 5 7. The so up co nsisted of fi nely minced o fowl , and broth highly spiced with cinnam n , coriander ,

. 1 765 etc In a tavern was Opened in Paris , under the ” u r o o f title Resta rant , for the pu p se supplying this

wonderful soup .

R il o . éve l n , f Name given to a gastronomic festivity

which takes place in France at Christmas E v e . It o consists of a sumptu us supper , which is provided by the most wealthy and the mo st generous inhabitants f r o a town o village . This meal is served at mid e o o night , and the pi ce de resistance is usually b udin n ir — black pudding . R hub arb . A garden plant possessing a peculiar acid

flavour , used for puddings , tarts , etc . 0 f Ri . Ri z . o ce , , f An esculent grain warm climates , largely used thro ughout E ur ope fo r puddings and

o . o no t s ups Alth ugh highly nutritious , it is a perfect o food , being deficient in albumin ids and mineral

matters .

Ri chelieu (Armand Jean) . A celebrated go urmet . French general and cardinal during the reigns o fL o uis XIII

o 1 585 1 642 . and XIV b rn , died

Ri l tt . A o o l e es , f French sav ury meat preparati n , used ’ - for hors d ceuv r e and savo uries .

W TBR D e. Ris d u . See S e Vea , f ( EE EA , )

An o f e . Risotto . Italian dish ric and cheese

Ri ol . o r b d ss é (é e) , f Well browned , fried , aked ; covere

with crumbs .

Ri ol . A O f o r s ss es , f mixture minced fish meat , enclo ed

a h alfm oon o r . in paste , shapes , and fried in fat butter S to o Ri ssolettes . imilar riss les thin pancakes are used

in place of paste . o f o a Rizzered Haddi e is the name a Sc tch dish , m de r fi h fro m haddo cks o co d s .

R e. Reti r . R e. Re . Ro o ast (to) , , f oasted , ti(e) , f asting is o ne o fthe oldest and most favourite metho ds o f o o o f coo king meat . It c nsists in hanging it in fr nt a o f o r bright fire , being suspended by means a j ack o spit . This process of co oking is very ften performed ’ SE NN s CULINARY E NCYCLOPE DIA 8 1

in ovens , for which gas stoves are found most useful .

Roasting means cooking by radiated heat . o Rob . From Arab , inspissated fruit j uice of the c nsistency

o fh o ney .

R b e t . b o r , f Name of a rown spicy sauce , invented by a

1 89 . restaurant keeper of that name in Paris , 7

d e a b e en . . Rob es Ch m r ( ) , f (in dressing gown) Paper cases filled with light iced cream potatoes cooked and

served in their j ackets .

e. . Ro cket , A salad plant

f . h r u il . r . C ev e o Ro eb uck , , f A small species deer

o . K e. Rogn ns , f idney ,

f. c . Ro m aine, Cos lettuce , A la Romaine , Roman

style . nk int es D O f Rom a e j . A utch pastry made eggs , sugar ,

and almonds .

- f. Roquefo rt, Roquefort , a highly esteemed French

Cheese .

o f o . a Rossini . Name a fam us musician Filets la

$ Rossini was his o wn invention . e o f R6ti , f. The roast , . , indicating the course a meal

o . which is served bef re the entremets Roast meat ,

poultry , and game .

Ro l d . . u a e , f Rolled meat smoked and cooked f R . o oux , f A preparation butter and flour , used for

thickening soups and sauces . There are three kinds

x . of rou , white , fawn and brown B - flav o ur ed fi sh oy aus . A delicately small , similar to

e o il. sardin s , preserved in m Roy al . Na e of an egg custard used for garnishing clear

soups . Also the name applied to an icing (glace

royale) made with whites of egg and icing sugar , and

used for coating and decorative purposes .

Rump (of beef) . The butto ck the end of the backbone

o fbeef .

f n . o o o r Sab ay o , f Pudding sauce , c mposed cream milk ,

sugar , white wine , and eggs . f . o Sack The name a wine used during the Middle Ages . C ’ 82 SENN S CULINARY E NCYCLOPE DIA

f t o . Sackposse . A drink made sack (wine) , milk , etc

fa . S fo e. A b o to Sa r n , f af r n , plant el nging the species o f b ut crocus , native of Asia Minor , largely cultivated fE fr in the South o uro pe . It is used o colouring and fl ur in f av o g in a number o culinary preparations . o o f Sago . The farina from the sag palm , a native

tropical co untries . Sago is Obtained from the trunk Of

this tree when slit open . It forms the chief food o f the inhabitants o f the E astern Archipelago and o ther

warm regio ns .

i n n . e. Sa g a t , f Underdone , ’ f i o . o . o r o Sa nd ux , f H g s lard Used fry ing and for m delling

. S . purposes ocles , flowers , etc '

. S 3 . Salad e, j alad , Raw herbs , edible plants , raw and

o b . . co ked vegeta les , etc , dressed with oil and vinegar

l d . Sa am an re , f This is an utensil which , after being - h o t fo r b made red , is used rowning any dishes that

want colour .

Salami . An Italian sausage . 1 ‘ S l . To o . S a er , f salt ; to seas n with salt aler de la — viande to cure meat . Saleratus is a kind Of baking - powder co nsisting of

o o . potash , which is inc rp rated with an acid

A ob . Salicoque . small sea l ster Of excellent taste L o r L o f O f - ll . Sa y uns , unn Name a kind tea cake , ’ slightly sweetened and raised with brewers yeast . o wh o o Sally Lunn was a pastry c ok , at the cl se Of the eighteenth century used to make and sell a kind o f

- h tea biscuits kn o wn as Sally Lunns . S e used to sell

these in the streets Of Bath . E Salm agundi . Name of a very Old nglish supper dish .

- It is a kind of meat salad , mixed and decorated with

- b o o . hard oiled eggs , anch vy , pickles and beetro t o r A o f a m to oo Salmi , Salmis . hash g e set finish c king

when half roasted .

e S o . o o Salmon , . aum n , f This delici us and m st

nutritive fish belo ngs to the fi nny tribe . It is found in the North o fE urope and Asia ; it never has been b caught in the Mediterranean Sea . Seasona le March

to August . A o f o or Salpi con . mince p ultry game , with ham , ’ SENN S CULINARY E NCYCLOPE DIA 83

o oo fo r o bouehées t ngue , and mushr ms ; used cr quettes , ,

o . riss les , etc

if o r l ifi s So o . Sals y , Sa s t . metimes called yster plant The flavo ur o fthe roo t resembles somewhat that o f

the oyster . D e. u . o Salt, sel , f The m st needful and precious

adjunct to our foo d . o o r Salzgurken is a German pickle , served with b iled o O f r ast meats ; made cucumbers soused in salt water . A o o Samp . fo d c mposed Of coarsely ground maize ,

boiled and eaten with milk (American dish) . Sanb ag lione is a delicious sweet choco late cream ; h t served in glasses either o or co ld . ’ - o . b Sandwich . A hors d euvre Two thin pieces Of read , o f buttered , with a thin slice meat or edible paste

between them . The name is suppo sed to be derived

from the E arl Of Sandwich . f o . Sangaree . The name an Indian punch drink It is o - made with sherry , water , lem n juice , and sugar . T le . o . Sang r , f prepare the ice mixture ready for freezing O ne part Of salt to five parts o f bro ken ice is the f proper proportio n used or freezing .

li . bear 8 . Sang er, f Wild ,

An . Sap aceau . egg punch

Sa ot . S o e. A W . p e , f ap ta , est Indian fruit A r . o Sar b otier e, f pewter freezing pot freezing pan .

- S ll . e. o to . arce e , f Teal , Water f wl similar wild duck

Seaso nable O cto ber to February . A little o il Sardine . fish , generally preserved in and packed in hermetically - clo sed tins o r glass pots ; served as a ’ - Th o . ese o n o hors d euvre , etc caught the French c ast

are co nsidered to be the best .

a i tt . S o e. S rr e e , f av y cabbage , o f b b Sassafras . The name an agreea le everage much

drunk in North America . T . o . Sasser , f stir rapidly with a spoon in a stewpan

c . S e. A Sau e , f auce , liquid seasoning served and eaten oo to o with f d , impr ve its relish and to give flavour . The four great sauces in the culinary art are $ E o t . spagn le , Béchamel , Velou é , and Allemande

Sa c . To o . u er , f sauce a dish ; to c ver with sauce ’ 84 SENN S CULINARY E NCYCLOPE DIA

’

“ - i . A o . A o d h Sauc ere , f sauceb at deep narr w shape dis

in which sauce is served .

Sa ci . o . u sse , f Fresh p rk sausages

i . S o . Sauc sson , f m ked sausages kr e k u . o o . So ur out . A ind O f Sauerk ra t , g Ch ucr ute , f , bb pickled ca age ; cabbage preserved in b rine . A h nati o nal dish o fGermany . Served o t with bacon or

sausages . A o o f o Saug r ené e, f. French pr cess co king , implying

stewed with a little water , butter , salt , and herbs . e a sau r enée D s pois la g are stewed peas , cooked as

abo ve described . e o . S . Saum n , f almon , A lm l e. t o . . Sa e Saum oneau , f , very small y ung salmon

- T e . S . o o r . S f Saur , f moke dried , aurer , dry cure in

smoke .

- i . . Saur n , f A freshly cured herring

- - S . bo o Sautep an. autoire , f A shallow thin tt med

copper co o king pan . o r é e . o , Sauter ( ) , f To t ss over the fire in a sauté fry ing o r pan with little butter fat , any thing that requires a

sharp fire and quick co oking .

A oo . Sauterne . French white wine , much used in c kery

o 1 5 5 . o o Savarin (Br illat) . B rn 7 Fam us gastr nomic writer author o fthe excellent wo rk entitled Phy sio u o u M editatio ns o lo gie d Gout , de Gastron mie tran ” n te . A o s cend a , published after his death light sp ngy

yeast cake is named after him . A o f o o ; Saveloy . kind sm ked p rk sausage it is highly o o f to seasoned , and has an additi n saltpetre give the

meat a red colo ur .

to b to b . scald , To scald milk is ring it nearly the oil

e. o . . l or E calo , Scal ops , s p , Pét ncles f A shellfish This m o llusc (mollusk) is s imilar in appearance to

o . S o o o ysters , nly much larger eas nable fr m b September to March , and at its est during January O o r and February . nly the muscular part heart Of

a scallop is eaten . It is white , and when at its best — r o o — the ova o tongue , as it is c mm nly called is full ,

and o fbright o range co lour . S callops are prepared in numerous ways for the table $ as stews in white

’ 86 SENN S CULINARY E NCYCLOPE DIA

Sé v i né . g , f A French soup named after the Marchioness Se e o fR - o b vign abutin Chantal , a French auth ress , o rn 1 62 6 1 , died 696.

S a k ll . o h n Je y A kind Of sav ury j elly , lightly seasoned , to recommended weak people .

S b t . A o t her e co ling drink consis ing Of water , lemon

j uice and sugar . The wor d So rbet is derived from

Sherbet . S ob bl An A herry C er. merican drink , made with soda

water , sherry , and sugar , a dash Of liqueur , and a little

Ice .

S i of 0 . Chinne b uf f oe . h n Bee , de , f The fo re po rtion f o b . for o for o of a leg eef Used st ck , making s ups ,

etc .

S ot 0 . o h Pepper , This is mign nette pepper , which is

made from white pepperco rns . It is broken into grains o r granulated abo ut the size o f mign o nette

seed .

S d to s o hre . Is slice any thing finely with a sharp knife

that the shreds cur l .

0 A S i . hr mp , . Crevette , f small sea crustacean .

- S b c . O . hru , range j uice , zest , and rum punch A Sillsill S . at . wedish dish a kind Of herring salad Si A o r E d mnel C ake . Lenten aster cake , with raise o o crust , c loured with saffr n , the interior being filled

with the materials o f a very rich plum pudding . ad ff b fo r They are m e up very sti , oiled in a cloth

o b o and . several h urs , then rushed ver with egg , baked

i S c . To o S nge ( ingeing) , pass a plucked bird ver a flame s o as to burn O ff the down which m ay have

fr . been left o n . A spirit lamp is best o this purp o se

- i o o box . S nger . To dust with fl ur fr m the dredging Si S o fb o ff o ppets . mall slices read cut int di erent f rms , or o fried t asted , served as garnishing with meat

entr ees o r o o f o . , for b rders sav ury dishes

e f tO o we i . A o . o o S rloin , l y au , f The sirl in beef is said to h o O ff o o f its name King Charles II , w , dining a l in b eef , and being well pleased with it , asked the name F r o . O n o o Of the j int being t ld , he said , its merit , o then , I will knight it , and hencef rth it shall be ’ S E NN s CULINARY E NCYCLOPE DIA 87

called Sir Lo in . In an O ld ballad this circumstance is thus mentioned e nd C ar les o f O ur S co h , fam e f acete , O n lo in o fbeef did di ne ; ’ H e h eld h is s wo r d lea sed o er th e m eat , p , , ’ ‘ m i i n Ar ise th o u fa ed S r Lo . , B r A . f r i e o ch ettes . Skewers o Jo nts , tc . , f telets , etc kill o r o S y . The gruel p rridge given as nutriment to able

bo died paupers in workhouses . f k o o f . Slapj ac . Name a special kind pancakes fr o um . Sling . A drink made and water , sweetened A e. E er lans . o Smelt, p , f m st delicious little fish , its

principal characteristic being the cucumber smell ,

which is most pronounced . The o nly legitimate way

o f coo king this fish is frying in deep fat . Usually served with lemo n and thinly cut slices o fbrown

bread and butter .

E b . E . No t E Sn ail ( di le) scargot , f much eaten in ngland ,

but in France it is considered a delicacy . The

Ro mans esteemed it highly also . A c . . b . Snipe , Bécasse , f small marsh ird i An flav o ur n . Soj a . Indian g sauce , very sharp f l flatfi sh o o o . So e . A marine m st excellent flav ur Its

flesh is white , delicate and nutritive .

t . An o Sorb e , f iced Turkish drink ; als the name Of a or o d water ice with fruit liqueur flav ur , usually serve in

go blets .

l e. O . A o d So rre , seille , f s ur plant whose leaves are use

for soups , and as a vegetable purée for garnish , etc .

i . A oo o o Soub se , f sm th nion pulp served with vari us

kinds of meat entr ees . The name is suppo sed to co me o S o 1 1 5 fr m Prince Charles oubise (b rn 7 , died

who was a celebrated epicure . He served as field

marshal during th e reign O f Louis XIV of France . As a surname to dishes a la so ubise is generally applied when oni o ns enter largely into the compo sitio n o o o of a dish the term implies that str ng nion flav ur , r o f o a garnish o nion p urée .

Soufflé . e o r / , f A v ry light baked steamed pudding , an A omelet . lso applied to light savo ury creams . x Souffle Glace, f. A very light sweet cream mi ture ,

iced and served in cases . ’ 88 S E NN S CULINARY E NCYCLOPE DIA

o f Sound . The air bladder a fish .

So 0 . o . o r up , P tage , f Name applied to thick clear

so ups .

Soy . The name of a dai k b I O wn sauce o r iginally made In J apan ; there are m a ny E nglish relishes m which soy n f i I is employed as o e o the ng edien ts .

S a t i . p ghe t . A kind of very small macaroni A ’ S a i St l E o . p n sh y e . l spagn le , f S Old a ow a fo r . p rr gr ss . name asparagus

0 E - . i S ic ce . o fo r o p e , p , f C ndiment used highly seas ned

food .

S it E D E G . c co ck t . See S L p h ( o) . To grill ( PR A A E )

c . M l S at e ettes . A to pr , , f small , cheap fish , allied the

herring .

S ad Ea le 0 . a Cr a o tine . A pre g , Poulet la p , f young o - fat chicken split d wn the back , flattened , breast bone o r o r removed , seasoned , Oiled buttered , and grilled

baked .

S c . A quab , young pigeon ; name used particularly in North America Squab chicken— a yo ung chicken ;

applicable to animals while young , fat , and clumsy . S i i quab p e is th er efO 1 e primarily a (young) pigeo n p e . Such a pie becomes Dev o nshire squab pi e by the — o fF1 en ch addition of apples . Squab pigeons innocents

cooks . Stak Si nifi es b o e . g small meal , reakfast , lunche n , lunch iffi n and t . The word is supposed to be derived from ”

S bu t no w . teak , is very seldom used St ak S o f to e means the lice meat which is be grilled, 1 fI I 0 ed . D v S roasted Its anish equi alent is teeg , its 1 S il Ge man t (piece) . A Stech i o . . Russian oatmeal s up Sti ab o o f to S o r ut . Name an Irish dish similar c tch

porridge .

7 ( . F d t k o n . S oc , , f The broth in which meat and bones

w . have been boiled , Of hich soups and sauces are made

Stev e ev en . (to) . To heat or bake in a stove or S c u cotash . An American dish made of green maize and o o baked beans . The dish is said to be borr wed fr m the

w m sick uatash . Narraganset Indians , kno n to them as q i S cki Pi 0 . o o la t . u ng g , C ch n de , f ’ S ENN S CUL INARY E NCYCLOPE DIA 89

e . S 0 . S Sucr , f ugar , ugar is Obtained from various o plants , but more especially fr m the sugar cane and the beetroot ; but that obtained from other plants is ff absolutely identical , and di ers in no respect from cane o r beet sugars after being refined to the same degree

Of purity as those made from the latter plants . Science describes sugar to be a substance sweet to the

taste , crystallisable and resolvable by fermentation D into carbonic acid and alcohol . issolved in water and concentrated by heat we Obtain syrups of vario us

degrees according to requirements for culinary purpo ses . o Pounded and sifted it is used for c nfectionery , pastry ,

cakes , puddings , etc . The use Of sugar in its various o forms covers a very extensive field , and its applicati n

it is said is still capable o ffurther extensio n .

S d oi a l . S . ué se ( a) , f wedish style

c . f . So . O Supper , uper , f The last meal the day

S e . A o upr me , f rich , delicately flav ured cream sauce ,

made from chicken stock , etc .

S lo e . A o . ur ng , f ncient name for sirl in

S a A . uz nne ( lfred) Name of a French chef , an authority A f “ E on the culinary treatment o feggs . uthor o gg Cookery $ O ver 1 50 Ways of Cooking and Serving “ E O n e . ggs , and Hundred Ways of Cooking Potatoes r Sweetb read , . Ris de Veau , f. Name given to the pancreas o fa calf or lamb ; considered the choicest o f part the calf , and is regarded as a very great

delicacy .

w t i E do u ceur . S ee D shes , ntremets (de ) , f S l o y l ab ub . A kind Of milk punch flav ured with liqueurs

and spices . Usually served in glasses . f 8 . A n o S o . Sy rup , ir p , f saturated solutio sugar , generally flavour ed with so me fruit essence ; used for

various culinary purpo ses .

T . ’ ab l H T e d Ote. The table at which the principal meals at an hotel or restaurant are served to guests a common fr table o guests an o rdinary . a i ab N . Ser v ette . T le apkin , , f

a li o f . T g arini . A kind macaroni paste cut in fine shreds ’ 90 SENN S CULINARY E NCYCLOPE DIA

ai la So e . . T ller up , f A culinary expression Thin slices O r crusts o fbread placed in a soup tureen are called

tailler . Tremper la soupe is the French term o o applied when the br th is poured ver the slices . o f Taillev ent. Name a clever artist in cookery wh o superintended the kitchens o fCharles VII o fFrance

o 1 4 30 to 14 61 . o o f fr m Invent r a sweet soup , called “ I ” o o f u p tage dore , the recipe which is any thing b t o rec mmendable for the present time . l S - al d s . T ey ran . everal high class dishes are tyled thus o o The name c mes fr m an Old French ducal family .

Talm uses . o f s o r o , f A kind French pastry , weet savoury , ’ made in the shape Of parsons caps . a a i d T m r n The name Of a tropical tree and its fruit , fr 13 o o . which used c ndiments , sauces , etc

a i . c . o o o T m s , f Tammy , W llen canvas cl th which is fr used o straining s oups and sauces .

c . o o o o Tansy , A herb with str ng ar matic flav ur , s metimes fr fla ur in used o v o gs in puddings . i o b o oo o f Tap oca . The substance tained fr m the r ts the o o f cassava (mani c plant) , a native Of the tropical parts A A . o o to sia , America and frica Brazil exp rts the m st n this co untry . Tapio ca is considered to be o e o fthe o o oo o m st easy digestive farinace us f ds , and is theref re

reco mmended for invalids and children .

E . A fr e. o o o Tarragon , strag n , f r matic plant used fl ur in fr fl ur m i av o g also o av o g V negar . o to r ta o f Tart. Fr m the Latin , a baked ring twisted o o d ugh , which was laid r und and eaten with cooked

fruit . The name now includes a great number o f

cakes ofa co mplicated kind .

a ta . A o o f o il T r re , f c ld sauce , made Of yolks eggs , ,

mustard , capers , gherkins , etc . , served with fried fish

o r co ld meats ; also a salad dressing .

Tartari c Acid . This is an acid which exists in a great o f many kinds fruit , though it is chiefly Obtained and for S extracted fro m the grape root . It is used imilar o f on purp ses as citric acid , and has the same ef ect

sugar . - e. S or Ser celle . o . Te al, arcelle , f Water f wl

- c . A d to Ten ch , T an he , f fresh water fish , allie the

D o b . carp . Seaso nable ecember t Fe ruary ’ SENN S CULINARY E NCYCLOPE DIA 9 1

T d o . to . en r ns , f Name applied gristles of veal , etc a i S A Terr p n mall merican turtle , very little known and I used n this country .

‘ Ter r i ne . o r et a e h f China pan p , used for p t s and for

potted meats . ’

ete d e a . 0 . T Ve u , f Calf s head , A Th r i . e d . An rab word for a soup Principal ingredients $ b o O il used are r th , Olive , eggs , vinegar and bread

crumbs .

- Th en . e. A fi sh o r , f Tunny , sea preserved in Oil ’ - o . marinade , mostly used as hors d euvre An Thy me . aromatic plant used as seasoning . Tiffi n . The name given in India to the repast taken b ’ etween ten and eleven O clock in the morning .

- Tim l . o f b a e, f Literally kettle drum a kind crusted

hash baked in a mo uld . D o r o f . Toast . ried , grilled scorched slices bread

Tob asco . Name of a savoury Indian sauce . An A odd . T y . merican punch

. o e A . Tokai , f T kay , . Hungarian wine

To m and An A . Jerry . merican drink an egg punch

- t c . o . A o Tom a oes , T mates , f ls called love apples ’ o o o o o (p mmes d am ur) , fr m the Italian p mi di m ri

(apples Of the moo rs) .

o b a l . T m er G ace , f To reduce a liquid until it has the f appearance o a thick syrup .

T n lch il . o a e. Guinea pepper

o i a b o . o e. T p n m urs , f Jerusalem artich kes ,

. 6 A . r . Sea o To tue, f Turtle , lso called Tort ise f lo a l . h o Tou use ( a) , f A ric white stew white meats ,

o ffl . for o r mushr oms , tru es , etc , used filling crusts for

garnishing .

ou d . S o fb . T rne os , f mall thin fillets eef served as entrées 1 First served in Paris in 855 .

u . To o to o o . To rner , f stir a sauce ; als pare and cut r ts

t . An o o o . Tour e , f pen tart baked in a r und shall w tin

. S c. Tour telettes , f mall tartlets ,

c . S e. o to o cod . Tran he , f lice , M stly applied salm n , , etc T . o . Trancher , f cut ; to carve ’ 92 S ENN S CULINARY E NCYCLOPE DIA

’ nn r Tr autm a sd o fl . Name of an Austrian Count , born

1749 1 82 . S , died 7 everal sweets are styled after his

name . f o . r Trifles . A dish sweetmeats and cake A seco nd co u se

dish Of cakes , biscuits , j ams , etc . ff f c . O o o r Trim , To pare to cut portions meat vegetables

in o rder to improve their appearance . i o Tr pe . The prepared and b iled stomach and alimentary f canal o o xen and other animals .

o . . Tr usser , f To truss a bird

- c . . o b to Trout, Truite , f Fresh water fish , seas na le May

August . f r ff . o o Tru er , f To garnish a sauce with truf les , to seas n o f o r fi the interior poultry game with truffle stuf ng ,

such as capons , turkeys , and pheasants .

ff . A f c . o o Truffles , Tru es , j fungus the same rder as

the mushroom . They gro w in clusters of an irregular o f o ak and globular form under roots young trees ( , nut , — . b a few other trees) There are three kinds the lack ,

- the grey , and the red . The latter is musk scented , and fr very rare . The former two are m o stly used o garnish

and other culinary purposes . The So uth and West Of

E rance pro duce the best kinds . Trained pigs and dogs

are employ ed to find truffles . Périgueux and Carpentras

are the m o st famous districts in France .

i . S o e. Tru te Saum onée , f almon tr ut , f b . O entr ees o o Tur an , f rnamental chicken and f rcemeat , o o f b a dressed in the f rm a turban , which ver ally me ns

- a hair dress wo rn in the E ast . o Turb o t, a flat fish its flesh possesses a delicate flav ur and

t . is wh o leso me . In seaso n March o August

f . k e. Dinde . o o o Tur ey , , f A large species d mestic f wl

0 o r v o o or Turn , . To trim pare egetables int neat r und

oval shapes . - o r l o o b Tur r s i . Turn b roche , p t F rmerly j ints while eing ro asted were turned by y o ung perso ns o r trained dogs now they are turned by clo ckwork previo usly wo und

up .

A b o . N t . bo e. av e s Turnips , , f white ul us r ot in o to E - Turtl e. The turtle was first br ught ngland the a middle Of the seventeenth century . Its first appe r;

’ 94 SENN S CULINARY E NCYCLOPE DIA

o ften used to impro ve the flavo ur o fso ups or made

dishes .

i . r . . Ven a son , f Venison , The flesh Of the deer

i . 0 . Vénit enne (a la) , f Venetian style ,

'

ic ll . Ver m i celli 1 t . o o f Verm e e , f , Very fine r lls paste , ad o o o f o m e fr m the d ugh wheat fl ur , and forced through cylinders or pipes till it takes a slender wo rm o like form , when it is dried used in s ups , puddings ,

and for crumbing . - f t . o . Ver pré , f Name a green herb sauce c Vé si cair e, f. Winter cherry , .

i d e . e. . V an , f Meat , viands , Meat , dressed victuals

l o r . Vi ennoise (a a) . Vienna Viennese style o f Villeroux . The name a chef , a friend Of the great ’ wh o M ir a u e bea s . Car me , was famous as Count chef It is said that Villeroux went to live amo ng a wild

tribe in India , where he practised his art with such success that within a very sh o rt time he was pr o h e claimed king . When died , he left his people “ as a legacy the recipe fo r making O melette

au bo . Jam n If the statement be true , it is the f only instance In histo ry o a cook being made a king . ’ Viller o ux s bio grapher describes him as a worthy wh o b no t o oo prince , was cele rated , nly as a c k , but

o o f . o also for his wit and l ve adventure This acc unts , for o o f probably , his falling int the midst a wild

Indian tribe . Do Vin b lan c ne in white wine .

i ai . e. Vina i r er to o V n gre , f Vinegar , g , seas n with

V i negar .

i . A o f o il Vina grette , f sauce vinegar , , pepper , and

herbs .

ol ill . o 6. V a e , f P ultry , - - f t . o d Vol au ven , f A light r un puf paste crust , filled with o o o f delicately flav ured rag uts chicken , sweetbread ,

81. la nanciér e . etc . ( fi )

o f o o r . Voliere . Birdcage style dressing p ultry game r A o f Vop allie e. dish small chicken fillets , larded and f braised , served with tru fle sauce .

ue . R Vraie tort , f eal turtle , ’ SENN S CULINARY E NCYCLOPE DIA 9 5

W

Gauffr c f . f . es . o Wafers , Waf eln , y , f A kind light and h o r thin paste crust , eit er baked , fried grilled . The o f o f o o meaning the word , which is Teut nic rigin , is

- honey comb . l O o Wa nut . riginally imp rted from Persia , is generally

served with fruits as dessert .

S . W astle Was tle Cake , cotch bread was baked on a o to E girdle , which is anal gous the nglish girdle or

griddle cake . A 8 . E au . o f Water , , f transparent fluid composed

oxygen and hydrogen . Water cannot be classified as o fo r fo d , it produces neither heat nor force , though o without it all vital action w uld come to a standstill . fr o . Watercress . An aquatic plant , used salads , etc

Weever . A fish of the perch family .

Welsh Rareb it. Commonly called Welsh rabbit . A slice of toasted bread covered with melted cheese and

butter , seasoned with pepper and mustard . ’

e. o Whelk , A shellfish , called the p or man s delicacy ,

kno wn to be most indigestible as a food .

e. . o o o Whey , Petits lait , f The c agulated p rti n Of milk ,

used as a coo ling beverage .

e. . o Wh iteb ait, Blanchailles , f The smallest kn wn

species o fthe herring genus . When fried they form o ne ” o f o fthe most appreciated dishes the haute cuisine . O wing to their great delicacy they o ught to be coo ked as f fresh as possible . Slices o lemon and thinly cut brown bread and butter are alway s handed round with

o b to M a . this fish . Seas nable Fe ruary y f e. o Whitepot , An ancient preparation cream , eggs , o r pulp of apples , etc . , etc . , baked in a dish in a crust . o f u r ee This is a kind custard fruit p pie , verging

to wards a Charlotte .

i e 0 . . Wh te St w, Blanquette , f e b . . o to Whiting , Merlans , f Fish seas na le March

August . O b . e. S . S o Widgeon , arcelle , f eas na le ctober to February

c . du e . S o b O b Wood cock , Coq bruy re , f eas na le cto er D to ecember . ’ 96 S ENN S CULINARY E NCYCLOPE DIA

X .

E - b Xanth ur us An ast Indian fish , resem ling the carp ; D kn o wn m the utch colonies as geelstar d .

o f . S Xavi er . Name a clear soup upposed to have been intro duced by King L o uis XVIII in ho nour of C o unt f o S x 1 806. Xavier a ony , who died in S o f Xeres . panish strong wine deep amber colour and

aromatic flavour ; so called from Xeres , a place near

Cadiz .

Y .

L in c . e1 a A o . Ye ast , ; levure , ls called barm It is added in small quantities to flour for making dough

intended to ferment , in order to quicken the process . Y k i Ra b i IVelsh r aI ebit or sh re re t . A (toasted bread and o f cheese) , with a slice broiled bacon and a poached

egg on top . $ i d c . M ar cas sin . Young W l B oar , , f

Z . f f i t . o o o Z ab y aj one, A frothing mixture wine , y lks

eggs , and sugar , thickened over the fire , and served

h ot in glasses . A o f o o Z am b ag lione. kind ch c late creams ; served in

h o t o r . glasses , either cold

- Z e i . ph re , f Name Of small oval shaped forcemeat w c dumplings , a kind of quenelles , hich are poa hed

and served with a rich sauce . b o o b Z upp a al Brod o . A fish r th with t asted read and

cheese . l Gr aecifi ed S Z y th og a a . name applied by ydenham , the E o o nglish physician , and later by the French d ct r

Sec uet o . . q , to the then popular p sset (etc , etc

o r Z th o s . Z y thum , y A liquid made from malt and

whe at ; a kind o fmalt beverage .

ADVERTISEM ENTS.

PO W DER

Makes a per fect High Class Cus t ar d at a

Use d b all th e. m inim um ofcost and t r ouble . y

leading DiplOm ées ofSouth Kens ingt on.

wee D sh es Inv aluable also for a v ar iety ofS t i ,

r ecipes for wh ich ac com pany each packet .

DELIC IO US GRAVIES $

d d A few Gr a nul es di ssolv ed and a d e

S u s Hash es & c . i e a to Gr av i es , o p , , , g v

Ri ch Co lo ur a nd Deli ci ous Flav our .

No K i t c h e n i s c o m p le te w i th

o u t a b o ttle .

d . One tr i a l en sur es it b ei ng r eg ul ar ly u s e ALW AYS HANDY ALW AYS GOOD 1 T O M L INSO N ’S G RAV Y B RO W N IN C

W N N G . (Re g i s t er ed T i tle G RA N U L A R B R O I

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N HAYWARDMn Sree Works LINCOLN. Only Address$ TOMLINSO , i t t t , ADVERTI SEM ENT S .

TH E N E w n . A v 0 unm e .

Q 0 0 0 Q 0 0 0 0 0 O 0

m o s t d e i c at e a n d ec o n o m i c a l A . l

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d I c u s ta r d s P u d d i n s Ca k es a n es . C , g , ,

C A V O N A

IS M ANU FACTUR ED SO LELY BY N G . F . S UT TO C C . ,

w h o ga i n e d th e H IG H E S T A W A R D a t th e

B R U S S E L S E X H I B I T I O N , 1 8 9 7, fo r t h e i r

F L A V O U R IN G E S S E N CE S a n d V A N IL L A

B E A N S .

L A B O RA T O RY

’ O S B O R NE W O R K S , K ING S GR O S S

S O LD BY ALL G RO C E RS .

S P E C I A L A G E N T H ER AN ENN 3 A A “ C . M S 2 9 UXH LL BRI DGE RD , V . A D VERTISEM ENTS .

TEN GOLD M E L DA S AW ARDE D,

PR X D’ H NNEUR I O ,

1897. COOKERY AND

FOOD EXHIBITION.

Is m a d e i n th r e e s i z e s o fGr a i n s

Lar e Gr ained fo r P o r r id l es So s etc . g g e, O me ett , up ,

M edi Gr a i d fr B i P ddi s e c um n e o aked o r Bo led u ng , t .

F i e Gr ai ed fo r Bla M ak es Cr ea m s n n nc ang e, C , ,

’ fn I a s F o d . n t o , etc

REC IPES O N PA KET S C .

’ “ M i s s Id a m wri tes $ Flor ador Ca er o n . Pr i nci p a l Ea r l s Co ur t Sch ool o fCoo k er , cannot b e too hi hl r eco m m end ed for P uddin s Ca es South g5 Bi sc uits and m an g y g , k , , , y ” o ther d ainti es .

nothi ng com es

Th e La ncet s a s Th ar o i ex c l en y i s prep ati n s e l t .

Th e Ep i cur e says $ Flo t ad or fills a place o facknowledged usefulness i n m ost fam ilies ; i t i s o o d as a ood i n i ts sim lest or m o f r e ar ati on a nd i t adm its o fso m an ossi le g f p f p p , y p b ar i ati o ns i n c o o i n t a t t er e ar e few a r ti c les ofth e in d so useful on em er enci es v k g , h h k g u wi e to co o k o r h o se f .

- bem i sts nd lb. P a cke s a nd a t C To be ha d a t Gr ocer s a nd Stor es, i n a l t ;

i n Is . Ti m .

W hint nSt Glas ow. h . 90 as o TeFLORADORFOODCO, g , g

O 2 8 2 9 Lond on W a E C. Lo nd on Dep ot $ COW AN C , ll ,

ADVERTISEM EN TS .

I N DIS PENSABLE IN EVE RY H O US E H O LD $

It Su er sedes Raw Suet , La d and Cooki n Butter for Puddi n s k p r , g , g , Ca es , Pi e Cr ust Fr i n and Co oki n , y g g . d r n It i s m a e f om b est E gli sh Beef Su et only $ Sav es tr ouble ofCh oppi ng $ Alw ay s r eady for use On e p oun d g oes as far as tw o p ound s ofRaw Suet $ It 1 8 alw ay s sw eet $ I T I S I t i s p ar ti c ula r ly A BS e L Y D I GE S TI BLE A N D gggg W E O LE S O M E A ST . C U P . RT E O , D r G . BO W M A N . . A na ly s t. OF ALL GROCERS AND R R P OVISION DEALE S.

i t f s t m s m n r c o 8d . a a sa 1 w O e e ) le 1h . b o x ill b e or war d ed o r a dd r es s ofnear est r eta iler p ( p p f , W 111 b e s ent o n a ppli ca ti o n to th e So le M anu fac tur er s H N UGO O O . , l td . , P E ND l E TO N, M A N C H ES TER .

THE EPICURE PUB I ATI L C ONS.

” T H E E P U E A J o ur nal o fTas te m n l 11 I C R . o t 4 . Th e r an o fth e Schoo ls of , h y , O g oker C o . n nual Su scr i ti on 4 s . o st - r ee. S ec1aLt er m s to S c o ols y A b p , , p f p h .

E E B und ols clot i lt V l T H RE o . . o I D ec P I CU . v , h g . , . 1893 to N o v l 894 , , , ’ 105 . 64 . V o ls . II III and IV 7s 6d a c . . e . Co st of ind in Sub sc m b er s sets i ncl d , , , h b g u n i g c o ver 2 5 . 6d . ,

' T H E E An x 1 Q U E N S E N G L I S H (P) U P T O D A T E . E p os ti on o fth e P r e aili n Gr am m atical E r r o rs o fth e da wi th num er ous ex am les Cr w 8 v g y , p . o n v o paper , l co er s s . t r e v , po s e l s . 2 d . f ,

’ M I S S A M E R N S O K R B K B Id a Cam er on d i lo m e C O C O E Y O . é O y , p . ’ atio na l Tr ai nin Schoo l Pr i nci al ar l s Cour t Sc oo l o fCoo er Lectur er to th e N g p , E h k y Gas Li t and C o e Co m an and ot er Lo nd on a nd P r o i nc ial Gas m gh k p y h v Co m pa es . a es —a o ut 700 r ci s r w n 8 17 if e l p g e pe . C o 0 st co ver s 1 3. post r e s . 2 . b , f , f , M

C O O K E RY LE S S O N S fo r E LE M E N T A RY S H L L R C O O CH I D E N .

B H annah M i lr o Fir st c la s s d i lom e Li e o Sc o ol f o e y . p é v r p o l h o C o r ; Pri nci al y , k y p o o er Teac er H o rn e Sc ar C h , s hoo l Bo d , late Pr i ncipal C oo er Teacher Gateshead k y y k y , Sc o l B ar d s o o . Pa er co er 3d . ost r ee 4d . h p v , p f ,

THE E I PCURE llice Gra i House undel Sre ll C. O , nv lle , h t et, .