Sacramento daily record-union., 1888-10-20
co KING PHRASES.
A List of Terms Used by Cooks ar
Epicures.

Epicures.
Allemande-The white sauce known as
volante, thickened with cream and whites
Of eggs and seasoned with nutmegs and
lemon Juice.
Angelica-A plant preserved in syrup
and much used to ornament pastry tarts,
etc.
Aspic Jelly-Transparent lelly made
from meat and mostly used to garnish fancy
dishes
Au-bleu-Fish dressed so as to give it a
blush tint.
Baba-A very light plum cake.
Bain-Marie-A loose-bottomed vessel or
cistern to be put on a hot hearth or stove
and partly filed with hot water, in which
to keep sauces, soups, etc, up to scalding
heat without burning or reducing the
quantity.
Bard-Thin slices of fat bacon used to
cover any meat or game when "larding'
is not preferred.
Bechamel-A French white sauce made
from ham, veal, onions, and variety OF
seasoning. Similar to volante. save that
the latter is chiefly made of poultry, etc,
instead of meats.
Beignet-A fritter of any kind-fruit,
vegetable, meat, etc-that is dipped in
batter or egg and fried.
Blance-A white broth in which to boil
poultry, lamb, etc, in order to make them
look white
Clanch-To boil by first putting into
cold water, boiled, strained, and then
plunged into cold water. The outside
skins of almonds are removed in this way.
and are thus whitened.
Banquettes- slices of any white
meat warmed up in white sauce and thick
ened with yolk of eggs.
Boudin-An entree or side-dish pre-
pared with any kind of quenelle or force
meat.
Bouilli-Beef long stewed and served
with sauce
Bouillon-The common soup or broth of
France
Braise-A mode of stewing in close
covered vessel so that none of the flavor
can escape.
Bisque-A shell-ish soup.
Broiche-A spongy cake something like
bath buns.
Calipash-The glutiuous meat Of the
upper she'll of turtle.
Calipee-The glutinous meat of the
lower she'll of turtle.
Caramel-Sngar boiled till the water all
evaporates and then used for ornamental
purposes.
Casserole-A stew pan; also rice crust
nodded in form of a pie, baked and filled
with puree or mince of game or a blan-
quette Of white meat, as given under that
name above.
Compote-Fruit stewed and served with
cx~r ha :. r
pigeons and small birds.
Consomme-A strong, rich gravy used
for enriching soups and gravies.
Coulis or Culiis-Rich brown gravy
made from stewing ham or veal long
time. Used to color, thicken and favor
soups and sauces.
Croquantes-A bright-colored mixture
of fruit and boiled sugar
Croquettes Favored mince-meat.
fish or fowl, etc, made into plain or fanci-
full shapes and fried.
Croustades or Dresden Patties-Rich
paste in fancy molds filled with mnce.
Crouton-A sippet of bread fried and
used to garnish hashes, etc.
Doubes-Meat or fowl stewed in sauce.
Desassor-To bone.
Enpapillote-In paper. 4 outlet wrapped
in oiled or buttered paper.
Entree-Side dish for first course.
Entrement-A corner dish for second
course
Escolopes-Collops or round slices off
meat.
Espanol-A brown sauce used in the
preparation of many other sauces.
Flanee-Side dishes for grand dinners.
Faggot = A small bunch of parsley,
thyme and bay-leaf tied together.
Farce -Stuffing or force-meat.
Foncer-Ham, veal or bacon laid at the
bottom of bakepan or saucepan under
fresh meat.
Fricandeau-A fancy dish of boned tur-
key or larded veal, as an entree.
Galette "A peculiar kind of French
cake.
Gateau-A French cake.
Glaze or Glace-Stock boiled down to a
paste, and. when needed, warmed in the
bain-Marie, and put on with brush TO
improve the appearance of braised
dishes
Godiyeaux = Various kinds of force
meats.
Jardiniere-A mode of stewing vegeta-
bles in their own sauce.
Lardon-The piece of bacon used for
larding-Dorlestic Montblv.