TX ■550 LIBRARY OF CONGRESS. Chap...}..... Copyright No. Shelf..ili.^ UNITED STATES OF AMERICA. i \ Kitchen French A Dictionery of Terms used in Cookery:: )H' ' AUG 281896 O/r WASHV^ 1 CHICAGO !••. D. PARKER & CO. 1S96 r COI'YRIGHTKD 1S96 BY F. D. VARKKR Kitchen French. Explanatory^/, French; g, German; it, Italian, A Turkish; p, Polish. Abatis,/. Giblets. Abricot,/. Apricot. Abi-icotine, / A cordial. Afri5aine (a 1'),/". African style. Agneau, / I,amb. Agro-dolce Sauce. A sweet, sharp sauce. Aide de Cuisine, f. Undercook. Aigrefin,/. Small haddock. Aigre, f. Sour. Aiguillettes,/ Small strips of cooked meat. Ail,/ Garlic. Ailerons,/ Small wings of bii'ds; fins of some fish. Airelle Rouge,/ Dark red berries used for compote, jellies and marmalade. A la Broche, / Roasted in front of the fire. Albumine, / Albumen (white of egg). Algerienne (a la),/ Algerian style. Aliment,/ Food. Allemand, / A white reduced veloute sauce. AUemande (a 1'),/ German style. Allunettes d'Anchois, / Strips of atichovies wrapped in paste and fried. Alouette, / Lark. A\oySi\x,f. Sirloin of beef, Alsacienne,/ Alsacian style. Amalgamer, / To mix several substances. Ambassadeur, / Ambassador. Amba.ssadrice,/ Ambassadress. Ambigu,/ A meal where the meat and sweets are ser- ved at the same time. Ameaux, / A kind of paste made of puff paste and eggs. Amerigaine, /. American style. Arairal,/ Admiral. Amontillado. A brand of sherry served with fish. Amourettes or Armourettes, / Marrow crumbed in strips. Ananas,/. Pineapple. Anchois,/ Ancho\'^'. Ancienne (a 1'),/. Ancient style. Andalouse (a 1'),/ Spanish style. Andouillettes,/ Small sausages. Angelique, yi Angelica. Angelot. A sort of German cheese. Anglaise (a l'\/. English style. Anguille, yi Eel. Animelles, /. Lamb's fry. Anisette, / Aniseed cordial. Apicius. A Roman spendthrift. Appareils, yi Culinary term for prepared mixtures Ariston (a Greek word). A kind of bread dipped in wire Arlequin,/ Harlequin. Armenienne,/ Armenian style. Aromates, f. Vegetable herbs as used for flavoring, snob as thyme, bay leaves, tarragon, etc. Artichaut,/. Artichoke. Asperges, / Asparagus. Aspic,/. Meat jelly. Assaisonne, / Seasoned. Assiette, / Dinner plate. Astrachan. A caviar called after this Russian town. Atelets (also Hatelets)./ Skewers. Attereaux, /. Dishes which can be prepared "in haste," or the practice of spearing the dainty scraps on small skewers. Au, Aux, / To or with ; Au is used when the accom- panying article is but one thing, and Aux when there are many. Aubergine,/ Eggplant. AuBleu, / A culinary term applied to fish boiled in ■water and white wine, flavored with herbs, etc. AuFour,/ Baked in the oven. Au Gras,/ Term for meat dressed with rich gravy. Au Gratin, / Dishes prepared with sauce and crumbs, and baked. Au jus,/. Meat dished with natural juice or gravy. Au Maigre,/. A French word used for dishes prepared without meat. Au Naturel, / Food cooked plainly and .simply. Aurore, / A culinarj^ expression for dished up high. Avignon, / A town of France. Baba, /. A very light yeast cake. Bagration, f. A word used for high-class dishes (soups). Bagration was a Russian Count, whose chief cook was the celebrated A. Careme. Baie de Ronce, f. Blackberry. Bain-Marie, /. A double kettle of any kind. Ballotine, y. Small balls of meat or fowl. Banane, y. Banana. Baraquille,/. A large pie made of rice, chicken and truffles. Barbe de Capucin,/". Chicory. Barde,y To cover breasts of game and poultry with thin strips of bacon fat. Baron of Beef. A very large joint of the ancient kitchen. Barszez, p. A Polish beet soup. Bas, /] Bass. Basse Rayee, f. Striped bass. Batons Royaux, /. Small patties of minced chicken and game ; the favorite dish of Charles XII. Bavarois, f. Bavarian cream. Bearnaise,/. A word much used in cookery for a rich white herb sauce. Comes from the word Beam, birthplace of King Henry IV, a great gourmand. Becasse,y". Woodcock. Becassine,/. Snipe. Bechamel, /. A rich white sauce. Bechamel was a French chef under King I,ouis XIV. Beignets, /! Fritters. Benedictine. A kind of liqueur. Berlinois,/. A kind of light cake in the shape of balls. Bernard, y] Name of a famous chef of the present time. Betterave,y^ Beets. Beurre, y. Butter. Beurre d" Anchois, f. Anchovy butter. Beurre Fondu, y. Melted butter. Beurre Noir, f. Brown butter. Bifteck,/. Beefsteak. Bigarade,/". Bitter or sour orange. Bigarre,/. A French general. Bigarure, f. A name given to a rich stew made from pheasants, capons, etc. Bignon, /". A French writer; died 1810. Bisque,/ A name given to certain soups usually made from shellfish. Blanc,/ A white broth or grav'j'. Blanc Mange,/. A kind of dessert. Blanquette, / A stew, usually made of veal or fowl, with a white sauce, thickened with yolk of egg. Blonde de Veau,/ A very rich veal broth. Boeui,/ Beef. Bouemienne, / Bohemian style. Bordeaux,/ A city in France noted for its cooks. Bordelaise,/ Bordeaux style. Bordure, / Border. Bouch^e,/ Mouthful. Boudin,/ Puddings of meat. Bauillabaisse, / Kind of fish stew. National French dish. Boulli,/ Boiled beef. Bouillon,/ Beef broth. Bourgeoise,/ Familj^ style. Bourguignonne (a la),/ Burgundy style. Bouride,/ A dish strongly flavored with garlic. Brabant,/ A province of Belgium. Braise,/ Braised. Meat cooked in the oven in a cov- ered stewpan with grav^, vegetables and herbs. Bretonne, / Brittany style. Brignole,/ A species of dark red cooking plum. Brillat Savarin,/ See Savarin. Brioche,/ A light French cake. Broche, / A spit of meat. Brochet, / Pike. Brochette, / A skewer. Brunoise, / Several soups are named a la Brunoise. Brunoise is a county in France celebrated for <^he growth of fine spring vegetables. Bruxelloise, / Brussels style. Cabaret,/ A wine shop. Cabillaud,/ Codfish. Caf^ Noir, / Strong black cott'ee. Caille,/ Quail. Caisses, / Cases. Camembert. A sort of cheese. Camerain. Name of a rich soup invented by an actor of the eighteenth centurj' of that name. Canape,/ Pieces of toast or bread, with something spread on them. Canards or Canetons, /. Ducks. Canneberges, /. Cranberries. Cannelons, /. Stuffed rolled-up meat. Capilotade, /. Hash of cooked meat. Capres,/. Capers. Caramel. Burnt sugar. Cardamomes, y. Cardamoms. Carde a la Moelle, /. Pieces of marrow braised with bacon. Carenie, A. The name of the celebrated chef, born in Paris in 1784; died 1S33. Carottes, /. Carrots. Carre, /. Neck. Carrelet, /. Flounder. Casserole, y. A form of rice or macaroni, filled with minced meat, game puree, etc. Cassolette, /". Same as casserole, but smaller. Caviar,/. Caviare. Salted roe of sturgeon ( fi.sh eggs). Cedrat,/. Citron. Celeri,/. Celery. Cepes, /. Mushrooms. Cerises,/. Cherries. Cerf, / Deer, venison. Cervelle,/ Brain. Chambord,/. Name of a part of France. Champagne. A kind of sparkling wine, from Cham- pagne, France. Champignons, / Mushrooms. Chantilly,/ A beautiful town of France. Chapelure,/ Dry bread crumbs passed through a sieve. Chapon,/ Capon. Charlemagne,/ Emperor of France. Charlotte Russe,/ A sweet dish made of a casing of cake or bread, the inside filled with fruit or cream. Chartreuse. Various kinds of vegetables or fruit, dished up in the shape of goblets; al.so a liqueur. Chasseur,/ Hunter. Chataigne, / Chestnut. Chateaubriand. Name of a French statesman. A favorite dish of fillet steak is called after him. Chaud, e,/ Hot. Chaudeau,/ A sweet .sauce sei-ved with puddings, etc. Chaud-froid, / A name for dishes which are prepare hot and eaten when cold. Demidoff, y. Name of a Russian nobleman. Demi Glace, yi Name of a brown sauce; also of a ci^eatn ice much sei-\'ed in Paris. Demi Tasse, f. Half cup. Des, y. Discs. Deslignac,/! A kind of soup. Desserte, f. The remains of a meal. Diable, y. Stands for "devil." Is applied to dishes with sharp and hot seasoning. Diable (ala),/. Deviled. Dindon, /. Turkey. Doucette, / Corn .salad. Dubois,/ Name of a clever chef of the present time. Duma.s, y. Famous French author; born 1S03; died 1870. D'Uxelles, y. Name of a French general. Kail,/. Water. iCcarlate, / Scarlet. Echalotte,/ Shallot. Eclair,/ A French pastrj' filled with cream. Ecossaise (al'),/ Scottish style. Ecrevisse,/ Crawfish. Ecumante,/ Froth3\ Ekneck Kataif, t. A Turkish dish made of calf's feet. Emince, / Mince. Entre-cote, / Meat between two ribs. Entree, / A course of dishes. Entremets,/ A second course of dishes. Epaule, / Shoulder. Eperlans, / Smelts. Epice,/ Spice. Epigrammes, / Used as a culinaiy term for small fil- lets of poultry and game and lamb, prepared as en- trees. Epinards,/ Spinach. Escalopes, / Thin slices. Escargot, / Snail. Escarole,/ Broad-leaved endive. Espagnole,/ .Spanish style. Esprit. A town of France. Estragon,/ Tarragon. Esturgeon,/ Sturgeon. Etienne. A town of Fi'ance. EtoufF^,/ Stewed in the oven. Faisaii.y. Pheasant. • Fanchonnettes, /. Small custard tartlets. ] Farce,/. Forcemeat or stufifing. I Farcie,/. Stuffed. ■ Faubonne, /. A vegetable puree soup, seasoned with '. savory herbs. I Fausse Tortue, /. Mock turtle. Fecule,/. Starch. ] Fermiere (a la),/. Farmer's style. i Feuilletage, /. Puff paste. 1 Fidelina, zV. A kind of vermicelli paste. 11 Figue, / Fig. l Filet,/ Fillet. ' Financiere, / Name of a very rich ragout used in en- ; trees; also name of a sauce. I Fines Herbes, / Fine herbs. j Flamande ia la),/ Flemish or Holland style. \ Flan,/ A French custard tart. Fleur, / Flower. ^ Fleurons,/ Puff paste used for garnishing. Florentine (a la),/ Florence style. • Foie de Veau, / Calf's liver. ■ Foie-Gras, / Fat goose livers. ^ Fond,/ Strong gravy; meat stock; bottom, as in "fond • d'artichaut."' '. Fondant,/ Melting. ^ Fondu,/ Melted. j Fondue,/ A preparation of melted cheese. ^ Fourettee, / Whipped. ' Fourre,/ Coated with sugar, cream, etc. -! Fraises, / Strawberries. -,; Framboises, / Raspberries. ■• Fran(;aise (a la),/ French style. ] Francatelli,/. Name of an eminent chef, 1S05-1876. ! Frappe,/ Semi-frozen. Friandines,/ vSmall round patties containing mince. F"ricandeau,/. Larded cushion of veal braised in oven. " Fricandelles,/ Small thin braised steaks; veal or game. ■ Fricassee,/ A sort of stew. ' Frit,/ Fried in butter or dripping. Friltata, //. An Italian dish; a kind of rolled pancake \ crumbed and fried in fat. ^ Friture,/ The frj'ing substance in which fish, fritters, '[ etc., are fried. : Fromage, /. Cheese. Fromage Glace, /'. A dish of ice cream in a cheese-like shape. Fumet,/. Essence of game. Galantine,/. A dish of boneless meat .served cold, stuffed, boiled and decorated. Garbure, /. A kind of broth made with bread and veg- etables. Gastronome, f. A caterer; hotel or restaurant-keeper. Gateau,/. Cake. Gateaux Assortis, / Assorted cakes. Gaufre, / Waffle. Gelee,/ Jelly. Gelinotte, f. Guinea-hen. Genevoise (a la),/. Geneva style. G^noise, / Genoise style. .-Vl-so the name of a kind of sponge cake; a brown fish .sauce. Gigot,/ I^eg of mutton. Gitana (a la), /. Gipsy fashion. Glace,/ Frozen, Glace,/ Ice. Gnocchi, //. A light, savory dough, boiled and served with grated Parmesan cheese. Godard,/. A garnish. Godiveau, / Veal forcemeat. Gorgonzola, it. An Italian chee.se. Goulash. A Hungarian dish. Finely sliced beef or veal stew, highly seasoned. Gras (au),/ This signifies that the article specified is dressed with rich meat gravj-. Gratin,/ See Au Gratin. Grecque (a la),/ Grecian style. Grenadins,/ Small slices of veal or game larded. Grenouille, / Frog. Grimod de la Reyniere,/ Name of a celebrated chef. Griotte,/ A dark red cherry. Groseilles, / Gooseberries or currants. Gruau, / Gruel; oatmeal. Gruyere, / A French cheese. Hachis,/ Ha.sh. Haggis. A kind of liver .sausage (Scotch dish). Hareng, / Herring. Haricot,/. A thick meat stew. Haricots,/. Beans. Haricots Panaches,/ French beans or string beans mixed with flageolets. Haricots Verts, / String beans. Hatelet,/ A skewer. Hodge-podge (Hochepot). A meat ragout with chest- nuts; a Scotch meat stew. Hollandaise,/. Dutch style; also name of a white fish sauce. Homard,/ Lobster. Hongroise, / Hungarian style. Horly orOrh',/ Supposed to be the name of a French admiral. Hors-d'oeuvre.s, / Small side dishes, ser\'ed cold, gen- erally before soup, in order to create appetite. Hoteliere (a la),/ Innkeeper's style. Huitre,/ Oyster. Hure,/ Boar or pig's head; also head and shoulders of some large fish. Hussard, / Hu.s.sar. lnil>eratri<'e, / A clear soup, named for the Empress Josephine. Indienne (a 1'),/ Relating to the East Indies. Irlandai.se (a 1'),/ Irish style. Ilalieune (al'),/ Italian style. .laiiibon,/ Ham. Jambon de Mayence,/ Westphalia ham. Jardiniere,/ Mixed vegetables. Joinville,/. An eminent French statesman and histo- } rian of the 13th century. | Jolerie, / A fish similar to perch. 1 Jolie Fillie, / Fair maid. vf, Julienne,/ Name of a vegetable clear .soup, first made in 1785 by a cook named Jean Julien. Jus,/ Juice; broth; gravy. Kubob. An Anglo-Indian dish of stewed meat curried. Kaimak. A Russian sweet, similar to cream custard. Kari. Curry. Kedgeree. An Indian dish offish and rice curried. Kirschwasser, g-. Liqueur made from cherry juice. Kiselle,/. Cornstarch jellj-. Kohl-Rabi. A turnip-shaped vegetable. Kromeskis; also spelled Cromesquis. Russian cro- quettes. Krupnick. A Russian soup. Kummel. The chief liqueur of Russia. I.ait,/ Milk. Langouste,/. Crawfish, lobster. I^apereau,/. Young rabbit. I^apin, /. Rabbit. I^ardon,/. A piece of fat bacon used for larding. Lasanges,/. i:,a.sagna, it. vStrips of paste made of eggs and flour and boiled. Legume, A Vegetables. Levraut or Lievre, /. Hare. Levure, /'. Yeast. Liaison,/. The mixture of yolks of eggs, cream, etc., used for thickening or binding white .soups and sauces. Lit,/. Thin slices of meat spread in laver.s. Livournaise (a la),/. Leghorn style. Lombarde,/ Lombard stjle. Londres, /. London. Longe de Pore, / Loin of pork. Lottes,/ Eel-pouts. Lucullus. A famous Roman general. Lj'onnaise (a la),/ Lyons style. Macaroni. A peculiar paste prepared from flour and manufactured into tubes. An Italian invention. Macedoine, / A mixture of various kinds of vegetables or fruits. Mache, / Corn salad. Madelaines, / Little cakes baked in special tartlet moulds. Madere, / Maderia. Magentas,/. A small sort of sponge cake. Maigre (au),/ A dish without meat. Maintenon. A gi-eat patroness of cooks and admirer of fine cooking. Born 1635; died 1719. Maitre d'Hotel, (a la),/ Hotel steward's fashion. Marasquin,/ Maraschino. A delicately flavored white liqueur, u.sed for flavoring jellies and ices. Marengo. An Italian village. Marie lyOuise. Second wife of Napoleon I., born 1791; died 1847. Marinade, y. The brine in which fish or meat is sanced or pickled. Marjolaine, /. Marjoram. Kitchen herb of strong flavor. Maquerean,/. Mackerel. Mariniere, /. vSailor stj^le. Marquise, /'. Marquis. Marrons, /". Chestnuts. Marseillaise (a la),/. Marseilles style. Marzipan. Delicate German dessert dainties made from almond paste. Massepain,/. A French de.ssert pastry. Matelote, /. Sailor style. Mauviette,/. (Same as Alouette),/. Lark. Mayonnaise,/. A salad dressing. Mazarin,/ Molds of fish or chicken; also a kind of cake baked in a mold. Mazagran,/ A French term for a glass of black coffee, sugar and water. Medaillons, / Medallions. Menehould, St.,/. Name of a French town. Menu,/. The bill of fare. Menus Droits,/ Pig's ears served up as an entree. Meringue,/ Sugar and white of egg beaten to .sauce. Merluche, / Haddock. Meuniere, / Miller. Mignon,/ Delicate. Mijoter,/ To cook slowly. Milanaise (a la),/ Milan style. Mirabeau,/ A French orator. ]Mirabelles, /. A kind of small yellow plum. Mirepoix,/ A brown broth made to braise meats in to give them a high flavor. Mirlitons,/ A kind of tart. Mirotin,/ Cold meat warmed in various ways and dished in circular form. Mitonner,/ To steep and allow to boil during a certain time. Moelle,/ Marrow. Montaigne,/ A French philosopher. Montesquieu,/ A French critic. Moscovienne (a la),/ Moscow stj'le. Mouiller, /. To add broth, water or anj^ other suitable juice during the cooking of meats. Moule, /. Mold. Mousquetaire,/. Musketeer; a salad sauce. Mousse,/". A light ice cream. Mousseron.y. Small mushrooms. Moutarde,/. Mustard. Mouton,/. Mutton. Mulligatawny. An Indian curry soup. Mfire,/. Mulberry. Muscovites,/". A Russian jelly, Nautaise,/. Pertaining to Nante, a town of France. Navet,/. Turnip. Napolitaine (a la),/. Naples style. Naturel,/". Plain, simple. Navarin, /. Brown mutton stew. Neige,/". White of eggs beaten to snow or a froth. Neufchatel, /. A soft kind of Swiss cheese. Nivernaise (a la),/. Nivernese style. Noisette,/. Hazelnut. Noix de Muscade, /". Nutmeg. Noix de Veau, /. Knuckle of veal. Noques,/. vSmall dumplings made from flour, milk or cream, boiled in soup or salt water and sei-ved as garnish. Norma ndie, /". Normand3% a province of France. Nougat,/". Almond rock candy. Nouilles,/. Noodles. Nouvelle,/. New, novel. Nudeln, g. Noodles. (Euf,/ Egg. Oie,/. Goose. Oignon, /. Onion. Omelette,/. Omelet. Orleans,/. A city of France. Oseille, f. 3orrel. Ostende (a 1'),/. Fish, turkey, etc., stuffed with oysters. Paillasse,/. A grill over hot cinders. Pain, f. Bread. Pain d'Epice,/. A kind of gingerbread. Palis de Boeuf, /. Ox-palate. Panache, /". Mixed with two or more kinds of vege- tables, fruits, etc.; also creams. Panada,/. Bread soaked in milk or water, and used in the preparation of forcemeat and stuffing. Paner, /". To egg and breadcrumb. Pannequets or Crepe-s, /. Pancakes. Papillote (en),/. In paper. Paprika. Hungarian red pepper. Parfait,/ Perfect. Parisienne (a la),/. Parisian style. Parmentier. Born 1737; died 1813; introducer of the potato into France, in 17S5, during the reign of IvOuis XVI. He also invented twenty different ways of cooking potatoes. ' Parmesan.' A kind of Italian cheese. Patates,/ Sweet potatoes. Pate,/ Pa.ste; dough. Pdte, / Pie; pasty. Pate d'ltalie, /. Italian paste. Pate d'Kmince,/ Mince pie. Pate de P"oie-Gra.s, /. Pattie of fat livers. Pate Feuilletes,/ Puff paste. Pate de Perigord,/ Name of a French pie. Patisserie,/ Pa.stry. Paysanne (a la),/ Country style. Peche,/ Peach. Perdreau,/ Partridge. Perigord (a la ). / With truffles. Perigueux, / French town celebrated for its truffles. Persil, / Parsley. Persilade, f. Parsley sauce. Petit or Petite, / Small. Petits Pois Verts, f. Small green peas. Piccalilli. Mixed pickles. Piece de Resistance,/ The principal joint of a dinner. Piemontaise, / Piedmontaise. Pilau or Pilaf. Turkish national dish, made of rice and onions. Pilaw. An Indian dish, made of meat and rice. Pimento. Allspice. Pintade,/ Guinea fowl Piquant, e, / Sharp of flivor. Pique. L^arded with strips of bacon, truffles, etc. Pistaches, / Pistachio nuts. Plombiere, /". A mixture of ice cream and candied fruits. Pluvier, y. Plover. Poche, / Poached. Poireau, /. I^eeks. Poir^e, /. Beet. Poires, /. Pears. Poisson, / Fish. Poivre, 7^ Pepper. Polenta, it. An Italian dish, made of cornmeal. Polonaise (a la), f. Polish style. Pommes,/. Apples. Poinmes de Terre,y! Potatoes. Pompadour. Born 1721; died 1764. Well known for her indulgence in luxury of plea.sure and eating. Ponche, y. Punch. Pore, f. Pork. Potage,y Soup. Pot-au-Feu,y A wholesome beef broth. Standarddish of all classes in France. Potpourri. A stew of various kinds of meats and spices; a favorite dish in Spain. Poularde, /. Capon. Poule-au-Pot, y Boiled fowl cooked in the stock pot. Poulet.y. A young chicken. Poulette, f. A sauce made of flour, stock, butter and chopped herbs, used for the dishes prepared "a la poulette." Poupiettes, y. Slices of meat rolled with forcemeat. Praline,/. Flavored with burnt almonds. Printanier (a la),/. With young spring vegetables. Profiteroles, / Cream puffs. Proven^ale (a la),/ Provencial style. Pruneaux,/ Prunes. Purge,/ Mashed ingredients lubbed through a sieve.