Woman's Institute Library of Cookery Volume I Part 9

Biscuit Glace (bis-ku-ee glah-say).--Ice cream served in glaced sh.e.l.ls, sometimes in paper cases.

Bisque.--A thick soup usually made from sh.e.l.lfish or game; also, an ice cream to which finely chopped macaroons have been added.

Bouchees (boosh-ay).--Small patties; literally, a mouthful.

Boudin (boo-dang).--A delicate side dish prepared with forcemeat.

Bouquet of Herbs.--A bouquet consisting of a sprig of parsley, thyme, and sweet marjoram, a bay leaf, and perhaps a stalk of celery, tied firmly together and used as flavoring in a soup or stew. Arranged in this way, the herbs are more easily removed when cooked.

Cafe au Lait (ka-fay o lay).--Coffee with milk.

Cafe Noir (ka-fay nooar).--Black coffee.

Canapes (kan-ap-ay).--Small slices of bread toasted or sauted in b.u.t.ter and spread with a savory paste of meats, fish, or vegetables. They are served either hot or cold as an appetizer or as a first course for lunch or dinner.

Canard (kan-ar).--Duck.

Capers.--Small pickled buds of a European shrub, used in sauces and in seasoning.

Capon.--A male fowl castrated for the purpose of improving the quality of the flesh.

Caramel.--A sirup of browned sugar.

Ca.s.serole.--A covered earthenware dish in which foods are cooked.

Champignons (shang-pe-nyong).--The French name for mushrooms.

Chartreuse (shar-truhz).--A preparation of game, meat, fish, etc., molded in jelly and surrounded by vegetables. The name was given to the dish by the monks of the monastery of Chartreuse.

Chiffonade (s.h.i.+f-fong-ad).--Salad herbs finely shredded and then sauted or used in salads.

Chillies.--Small red peppers used in seasoning.

Chives.--An herb allied to the onion family.

Chutney.--An East Indian sweet pickle.

Citron.--The rind of a fruit of the lemon species preserved in sugar.

Collops.--Meat cut in small pieces.

Compote.--Fruit stewed in sirup.

Coquilles (ko-ke-yuh).--Scallop sh.e.l.ls in which fish or oysters are sometimes served.

Creole, a la (kray-ol, ah lah).--With tomatoes.

Croustade (kroos-tad).--A thick piece of bread that has been hollowed out and then toasted or fried crisp. The depression is filled with food.

Croutons (kroo-tong).--Bread diced and fried or toasted to serve with or in soup.

Curry.--An East Indian preparation made of hot seeds, spices, and dried herbs.

Demi-Ta.s.se (duh-mee ta.s.s).--Literally, a half cup. As commonly used, it refers to a small cup in which after-dinner coffee is served.

Deviled.--Highly seasoned.

Dill.--A plant used for flavoring pickles.

En coquille (ang ko-ke-yuh).--Served in sh.e.l.ls.

Entrees (ang-tray).--Small made dishes served with lunch or dinner. They are sometimes served as a course between the main courses of a meal.

Escarole (ays-kar-ol).--A broad-leaved kind of endive.

Farce or Forcemeat.--A mixture of meat, bread, etc., used as stuffing.

Fillets (fe-lay).--Long, thin pieces of meat or fish generally rolled and tied.

Fillet Mignons (fe-lay me-nyong).--Small slices from fillet of beef, served with steak.

Fondant.--Sugar boiled with water and stirred to a heavy paste. It is used for the icing of cake or the making of French candies.

Fondue.--A dish made usually with melted or grated cheese. There are several varieties of this preparation.

Frappe (frap-pay).--Semifrozen.

Fromage (fro-magh).--Cheese.

Glace (glah-say).-Covered with icing; literally, a s.h.i.+ning surface.

Glaze.--The juices of meat cooked down to a concentration and used as a foundation for soups and gravies.

Goulash (gool-ash).--A Hungarian beef stew, highly seasoned.

Gumbo.--A dish of food made of young capsules of okra, seasoned with salt and pepper, stewed and then served with melted b.u.t.ter.

Haricot (har-e-ko).--A small bean; a bit; also, a stew in which the meat and vegetables are finely divided.

Homard (ho-mar).--Lobster.

Hors d'oeuvres (or-d'uhvr').--Relishes.

Italiene, a la (e-tal-yang, ah lah).--In Italian style.

Jardiniere (zhar-de-nyayr).--A mixed preparation of vegetables stewed in their own sauce; also, a garnish of various vegetables.

Julienne (zhu-lyayn).--A clear soup with shredded vegetables.