Chapter 4

_Allemande._--Concentrated white velouté (see velouté) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.

_Angelica._--A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.

_Appareil._--This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).

_Aspic._--Name given to clear savoury jelly, to distinguish it from sweet jelly. Cold entrées, which are moulded and have the ingredients set in jelly, are also called aspics.

_Assiette volante._--A small dish (holding no more than a plate) which is handed round the table without ever being placed on it. Things that must be eaten very hot are often served in this way. Little savouries, foie-gras, or cheese fondus in paper cases are thus handed.

_Au bleu._--An expensive way of boiling fish. A broth is made by boiling three onions, two carrots, two turnips, some parsley, pepper, salt, sufficient water, a tumbler of white wine, and a tumbler of vinegar together; the scum is removed as it rises, the fish is simmered in the broth. This broth is called Court bouillon. Fish cooked thus is eaten hot or cold, with suitable sauce.

_Baba._--A Polish cake of a very light description.

_Bain marie._--A sort of bath-saucepan, which stands on a stove with hot water in it, and has small bright saucepans stood in the water for the contents to cook slowly without reducing or spoiling them. A bain marie has no cover.

_Bande._--The strip of paste that is put round tart; sometimes the word is also applied to a strip of paper or bacon.

_Barde de lard._--A slice of bacon. To barder a bird is to fasten a slice of bacon over it.

_Béchamel sauce._--Equal quantities of velouté sauce and cream boiled together. The sauce was named after a celebrated cook.

_Beignets._--Fritters.

_Beurre noir._--Butter stirred in a frying-pan over a brisk fire until it is brown, then lemon-juice or vinegar, and pepper and salt are added to it.

_Beurre fondus._--Melted, that is to say oiled, butter.

_Bigarade sauce._--Melted butter, with the thin rind and the juice of a Seville orange boiled in it.

_Blanch._--To parboil or scald. To whiten meat or poultry, or remove the skins of fruit or vegetables by plunging them into boiling water, and then sometimes putting them into cold water afterwards, as almonds are blanched.

_Blanquette._--A kind of fricassée.

_Boudin._--A very delicate entrée prepared with quenelle forcemeat or with fine mince.

_Bouquet garni._--A handful of parsley, a sprig of thyme, a small bay leaf, and six green onions, tied securely together with strong thread.

_Bouilli._--Boiled meat; but fresh beef, well boiled, is generally understood by this term.

_Bouillie._--A sort of hasty pudding. Bouillie-au-lait is flour and milk boiled together.

_Bouillon._--Thin broth or soup.

_Braise._--To stew meat that has been previously blanched, very slowly with bacon or other fat, until it is tender.

_Braisière._--A saucepan with a lid with a rim to it, on which lighted charcoal can be put.

_Brider._--To put thin string or thread through poultry, game, etc., to keep it in shape.

_Brioche._--A sort of light cake, rather like Bath bun, but not sweet, having as much salt as sugar in it.

_Brandy butter._--Fresh butter, sugar, and brandy beaten together to a cream.

_Caramel._--Made by melting a little loaf sugar in a saucepan, and as soon as it is brown, before it burns, adding some water to it. Sometimes used as a colouring for stews. Made into a syrup by adding more sugar after the water, it is a very good pudding sauce.

_Casserole._--A stew-pan. The name given to a crust of rice moulded in the shape of a pie, then baked with mince or a purée of game in it.

_Cerner._--Is to cut paste half way through with a knife or cutter, so that part can be removed when cooked to make room for something else.

_Charlotte._--Consists of very thin slices of bread, steeped in oiled butter, and placed in order in a mould, which is then filled with fruit or preserve.

_Chartreuse of vegetables._--Consists of vegetables tastefully arranged in a plain mould, which is then filled with either game, pigeons, larks, tendons, scollops, or anything suitably prepared.

_Chartreuse à la Parisienne._--An ornamental dish made principally with quenelle forcemeat, and filled with some kind of ragoût, scollops, etc.

_Chausse._--A jelly bag.

_Compote._--Fruits preserved in syrup. Apple and any other kind of fruit jelly. This term is also used to designate some savoury dishes, prepared with larks, quails, or pigeons, with truffles, mushrooms, or peas.

_Consommé._--Strong and clear broth used as a basis for many soups and gravies.

_Conti_ (_potage_). Lentil soup.

_Contise._--Small scollops of truffles; red tongue, or other things that are with a knife inlaid in fillets of any kind to ornament them, are said to be contisés.

_Court bouillon._--See _au bleu_.

_Croquettes._--A preparation of minced or pounded meat, or of potatoes or rice, with a coating of bread-crumbs. Croquettes means something crisp.

_Croquantes._--Fruit with sugar boiled to crispness.

_Croustades._--An ornamental pie-case, sometimes made of shaped bread, and filled with mince, etc.

_Croutons._--Sippets of bread fried in butter; used to garnish. They are various sizes and shapes; sometimes served with soups.

_Cuillerée._--A spoonful. In most French recipes I have found ten spoonfuls equal to a quarter of a pint of fluid.

_Cuisson._--The name given to the liquid in which anything has been cooked.

_Dariole._--A sort of cake served hot. The name of small round moulds in which various little cakes are baked or puddings steamed.

_Daubière._--An oval stew-pan in which daubes are cooked. Daubes are meat or fowl stewed in sauce.

_Dégorger._--To soak in water for a longer or shorter time.

_Dés._--Very small square dice.

_Désosser._--To bone; to remove the bones from fish, meat, game, or poultry.

_Dorer._--To paint the surface of tarts or cakes with a brush, with egg or sugar, so that they may be glazed when cooked.

_Dorure._--The glaze one uses for pastry; sometimes beaten white of egg, sometimes yolk of egg and cold water, sometimes sugar only.

_Entrées._--A name for side dishes, such as cutlets, fricassées, fricandeaux, sweetbreads, etc.

_Entrées_ (cold).--Consist of cutlets, fillets of game, poultry, &c.; salads of various kinds, aspics, ham, and many other things.

_Entremets._--Second course side dishes. They are of four kinds--namely, cold entrées, dressed vegetables, scalloped shellfish, or dressed eggs, and lastly, sweets of any kind, puddings, jellies, creams, fritters, pastry, etc.

_Escalopes._--Collops; small round pieces of meat or fish, beaten with a steak beater before they are cooked, to make them tender.

_Espagnole._--Rich, strong stock made with beef, veal and ham, flavoured with vegetables, and thickened with brown roux. This and velouté are the two main sauces from which nearly all others are made. The espagnole for brown, the velouté for white.

_Etamine._--See Tammy.

_Etuver._--To stew meat with little moisture, and over a very slow fire, or with hot cinders over and under the saucepan.

_Faggot._--A bouquet garni.

_Fanchonettes and florentines._--Varieties of small pastry, covered with white of egg and sugar.

_Faire tomber à glace._--Means to boil down stock or gravy until it is as thick as glaze, and is coloured brown.

_Farce._--Is ordinary forcemeat, such as is used for raised pies.

_Feuil etage._--Very light puff paste.

_Flamber._--To singe fowls and game after they have been plucked.

_Flans._--A flan is made by rolling a piece of paste out rather larger than the tin in which it is to be baked, then turning up the edge of the paste to form a sort of wall round. Flans are filled with fruit or preserve, and baked.

_Foncer._--To put slices of ham or bacon in the bottom of a saucepan, to line a mould with raw paste, or to put the first layer of anything in a mould--it may be a layer of white paper.

_Fontaine._--A heap of flour with a hollow in the middle, into which to pour the water.

_Fondu._--Or fondue. A cheese soufflé.

_Fricandeau._--Fillets of poultry or the best pieces of veal, neatly trimmed, larded, and well glazed, with their liquor reduced to glaze. They are served as entrées.

_Fricassée._--A white stew, generally made with chicken and white sauce, to which mushrooms or other things may be added.

_Fraiser._--A way of handling certain pastry to make it more compact and easier to work.

_Frémir_, _frissonner._--To keep a liquid just on the boil--what is called simmering.

_Galette._--A broad flat cake.

_Gateau._--Cake. This word is also used for some kinds of tarts, and for different puddings. A gateau is also made of pig's liver; it is therefore rather difficult to define what a "gateau" is.

_Gaufres._--Or wafers. Light spongy biscuits cooked in irons over a stove.

_Glacer._--To glaze; to brush hot meat or poultry over with concentrated meat gravy or sauce, so that it shall have a brown and shiny appearance. Glaze can be bought in skins. Glacer, in confectionery, means to ice pastry or fruit with sugar.

_Gniocchi._--Small balls of paste made with flour, eggs, and cheese to put into soup.

_Gramme._--A French weight. An ounce avoirdupois is nearly equal to thirty grammes.

_Gras._--Made with meat and fat.

_Gratins_ (_au_).--Term applied to certain dishes of fish, game, poultry, vegetables, and macaroni dressed with rich sauces, and generally finished with bread-crumbs or bread-raspings over the top.

_Gratiner._--Is to brown by heat, almost burn.

_Grenadins._--Similar to a fricandeau, but smaller; grenadins are served with vegetable purées.

(_To be continued._)

THE SHEPHERD'S FAIRY.

A PASTORALE.

BY DARLEY DALE, Author of "Fair Katherine," etc.