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.



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