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Classic
Cook Books
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page 489
MISCELLANEOUS.
French Words in Cooking.
Aspic:--Savory jelly for cold dishes.
Au gratin:--Dishes prepared with sauce and crumbs and baked.
Bouchées:--Very thin patties or cakes, as name indicates--mouthfuls.
Baba:--A peculiar, sweet French yeast cake.
Bechamel:--A rich, white sauce made with stock.
Bisque:--A white soup made of shell fish.
To Blanch:--To place any article on the fire till it boils, then plunge it in
cold water; to whiten poultry, vegetables, etc. To remove the skin by immersing
in boiling water.
Bouillon:--A clear soup, stronger than broth, yet not so strong as consommé,
which is "reduced" soup.
Braisé:--Meat cooked in a closely covered stew-pan, so that it retains its own
flavor and those of the vegetables and flavorings put with it.
Brioche:--A very rich, unsweetened, French cake made with yeast.
Cannelon:--Stuffed rolled-up meat.
Consommé:--Clear soup or bouillon boiled down till very rich, i.e. consumed.
Croquettes:--A savory mince of fish or fowl, made with sauce into shapes, and
fried.
Croustades:--Fried forms of bread to serve minces, or other meats upon.
Entrée:--A small dish, usually served between the courses at dinner.
Fondue:--A light preparation of melted cheese.
Fondant:--Sugar boiled, and beaten to a creamy paste.
Hollandaise Sauce:--A rich sauce, something like hot mayonnaise.
Matelote:--A rich fish stew, with wine.
Mayonnaise:--A rich salad dressing.
Meringue:--Sugar and white of egg beaten to sauce.
Marmade:--A liquor of spices, vinegar, etc. in which fish or meats are steeped
before cooking.
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