The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1898-08-10

NV Dear Mrs. Nj. =,

My Dear Mrs, M;
intended to send you personal let
ter in answer to yours, but it seemed to
me that many women who cook and
who meet with unfamiliar terms fire.
quently in recipes, and who do not try
them because of these terms, might
appreciate an explanation similar to
the one you desire, and so l concluded to
kill two birds with one stone as the
saying is, although d woman probably
could not throw d stone to kill any
thing. Now as to these terms, most OF
Which are French, you know that from
the CHEFS of that beautiful country,
France, we get the recipes for most of
our daintiest and most appetizing
Dishes for they have way of seasoning
and serving unlike any other people.
You say you We're obliged to give up
trying d recipe because it was a la Nor
mandie, and you feel that you should
take d course in French. Not at all; just
profit by another's study. Stick the list
which l Will give you in scrap book
and then go ahead
Now a la Nolmandie really means that
apples are used III some way in the
reparation Of the dish
that the food is roasted or broiled in
the simplest way, according to English
ideas.
In Italy everything in the food line
is fixed up with all sorts of things, and
in consequence / Italienne is the deslg-
nation of a dish garnished with savory
paste, or is dressed with Parma cheese
Amy dish containing cabbage appears
quite aristocratic when it masquerades
under the name of la Flamande.
Another common garden vegetable,
Fhe onion, when put into any prepare
ton in a quantity, gives that dish the
rather musical title Of Ia soubise.
Paris is supposed to be the very center
Of luxury, and so any very fine confec-
ton, laden with luxurious garnitures, is
termed la Parisienne.
Maitle d Hotel really means mas
ter OF the house, but it generally signi-
flies d simple style of cooking.
If you find cafe noir on the bill of fare
ii only means black coffee.
A la jardiniere, mixture of vegeta-
bles steWed in their own sauce.
Amy sort of a relish comes under the
heading of hors-d oeuVres.
n
generally Indicates a puree or thick
soup made principally of carrots.
A la printinere designates collec-
ton OF early vegetables prepared in al
most any style.
Pate de Foie gras is the joy Of the
epicures, pie of fat livers.
Vol-au-vent, a light, puffy crust filled
with oysters or chicken, creamed.
Pot-pourri, minced cooked meat and
vegetables, or d mixture of fruits and
sugar.
Huitres aux champignons indicates
Ia delicious way of preparing oysters
with mushrooms.
Many times you will find a recipe for
a sauce au beurre vouX, which would
seem much simpler if it said, with
Drowned butter"
When beef is stewed in a large piece
and served with a gravy you often see
this, "bouilli."
Compete; you often find recipes for
compete of apples or other fruit; this
indicates that the fruit is stewed in a
syrup.
Any acid sauce has the right to change
its name to sauce piquante.
Warmed over dishes, even TO Boston
baked beans, appear in finer shape when
we say rechauffe of SO and so.
A la Provencale means that the dish
has had olive oil and garlic introduced
into its preparation.
A la Bechamel, with a white sauce.
made from white stock and cream, first
prepared by a celebrated chef named
Bechamel.
A la blanquette implies that a white
meat is warmed in an egg sauce.
Soufiie, very light fluffy pudding.
Now, if you find any recipe any time
that has an unfamiliar term 1 will try
to decipher it for you, and do not hest
tate to ask me.
Yours culinarily,
Comfort Jones