Cooking Definitions

Aspie : a term used for savoury jelly, in which cold poultry, meat,
&c., is often served.

Bain-Marie This is a large pan filled with boiling water, in which
several saucepans can be placed when their contents are required to be
kept hot without boiling--this is a useful article in a kitchen, where
the manner in which sauces are prepared is considered deserving of
attention.

Bechamel : a superior kind of white sauce, used in French cookery.

Blanquette : a kind of fricassee with a white sauce.

Bola-d'amour : a very rich and expensive Spanish confection.

Bolas : a kind of rich cake or pudding.

Cassereet : a sauce prepared from the cassada, a West Indian
plant--it must be used with moderation.

Casserole : a name given to a crust formed of rice baked, and then
filled with mince, fricassee, or fruit.

Chorissa : a sausage peculiar to the Jewish kitchen, of delicate and
piquante flavour.

Consomme : is a term now used for stock--it is a clear strong broth,
forming the basis of all soups, sauces, gravies, &c.

Croquettes and Risoles; preparations of forcemeat, formed into
fancy shapes, and fried.

Croutons : sippets of bread or toast, to garnish hashes, salmis, &c.,
are so called.

Doce : a mixture of sugar with almonds or cocoa-nut.

Entrees : These are side-dishes, for the first course, consisting
of cutlets, vol au vents, fricassees, fillets, sweetbreads, salmis,
scallops, &c., &c.

Entremets : These are side-dishes for the second course; they
comprise dressed vegetables, puddings, gateaux, pastries, fritters,
creams, jellies, timbales, &c.

Farcie : a French term for forcemeat; it is a mixture of savoury
ingredients, used for croquettes, balls, &c.

Meat is by no means a
necessary ingredient, although the English word might seem to imply
the contrary.

Fondeaux : and Fondus, are savoury kinds of soufles.

Fricandeaux : a term for small well-trimmed pieces of meat, stewed in
various ways.

Fricassee : This is a name used for delicate stews, when the articles
are cut in pieces.

Fricandelles : These are very small fricandeaux, two or three of
which are served on one dish, and they sometimes also are delicate,
but highly-flavoured minces, formed into any approved shapes.

Flanks are large standing side-dishes.

Gateaux : is a kind of cake or pudding.

Hors d'oeuvres : These are light entrees in the first course; they
are sometimes called assiettes volantes; they are handed during the
first course; they comprise anchovies, fish salads, patties of various
kinds, croquettes, risolles, maccaroni, &c.

Maigre : made without meat.

Matso : Passover cakes.

Miroton : a savoury preparation of veal or poultry, formed in a
mould.

Nouilles : a kind of vermicelli paste.

Pique : a French term used to express the process of larding. The
French term is a preferable one, as it more clearly indicates what is
meant.

Puree is a term given to a preparation of meat or vegetables,
reduced to a pulp, and mixed with any kind of sauce, to the
consistency of thick cream. Purees of vegetables are much used in
modern cookery, to serve with cutlets, callops, &c.

Ramekin : a savoury and delicate preparation of cheese, generally
served in fringed paper cases.

Releves : or Removes : are top and bottom dishes, which replace the
soup and fish.

Salmis : a hash, only a superior kind, being more delicately
seasoned, and usually made of cold poultry.

Soufles : a term applied to a very light kind of pudding, made
with some farinaceous substance, and generally replaces the roast of a
second course.

Timbale : a shape of maccaroni or rice made in a mould.

Vol-au-vent : This is a sort of case, made of very rich puff paste,
filled with delicate fricassee of fish, meat, or poultry, or richly
stewed fruits.

Veloute : an expensive white sauce.



Famous Recipes

Jewish Recipes - Fish Recipes - Recipes for Fish

A DUTCH FRICANDELLE.

Jewish Recipes

Take two pounds of dressed fish, remove the skin and bones, cut in
small pieces with two or three anchovies, and season well, soak the
crumb of a French roll in milk, beat it up with the fish and three
eggs: butter a mould, sprinkle it with raspings, place in the fish
and bake it; when done, turn out and serve either dry or with
anchovy sauce; if served dry, finely grated crumbs of bread should be
sprinkled thickly over it, and it should be placed for a few minutes
before the fire to brown.

Jewish Recipes



Thanksgiving Recipes

Candy Recipes - Chocolate Recipes

MRS. BEDFORD'S CHOCOLATE CRULLERS

Cream two tablespoonfuls of butter and one-half of a cupful of sugar;
gradually add the beaten yolks of three eggs and one and one-half
cupfuls more of sugar, one cupful of sour milk, one teaspoonful of
vanilla, two ounces of chocolate grated and melted over hot water,
one-third of a teaspoonful of soda dissolved in one-half of a
teaspoonful of boiling water, the whites of the eggs whipped to a stiff
froth, and sufficient sifted flour to make a soft dough. Roll out, cut
into oblongs; divide each into three strips, leaving the dough united at
one end. Braid loosely, pinch the ends together and cook until
golden-brown in smoking-hot fat.--_Mrs. Cornelia C. Bedford._



All Recipes

Jewish Recipes - Beef Recipes - Recipes for Beef

CALF'S HEAD STEWED.

Jewish Recipes

Clean and soak the head till the cheek-bone can be easily removed,
then parboil it and cut it into pieces of moderate size, and place
them in about a quart of stock made from shin of beef, the gravy must
be seasoned highly with eschalots, a small head of celery, a small
bunch of sweet herbs, an onion, a carrot, a little mace, a dozen
cloves, a piece of lemon peel, and a sprig of parsley, salt and
pepper; it must be strained before the head is added, fine forcemeat
balls rolled in egg and fried are served in the dish, as well as small
fritters made with the brains; when ready for serving, a glass and
half of white wine and the juice of a lemon are added to the gravy.

Jewish Recipes



Thanksgiving Recipes

Bread Recipes

CORN FRITTERS

One-half can corn, one-half cup flour, one-half level
teaspoon baking powder, one level teaspoon salt, a dash of cayenne and
one egg. Chop the corn fine and add the flour, sifted with the baking
powder, salt and cayenne. Add the egg yolk, well beaten and fold in the
white beaten stiff. Drop by spoonfuls into hot fat one-half inch deep.
Turn once while cooking. When done, drain on brown paper and serve.

Chicken Recipes