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Classic
Cook Books
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page 490
Miroton:--Cold meat warmed in various ways, and dished in circular form.
Purse:--This name is given to very thick soups, the ingredients for thickening
which have been rubbed through a sieve.
Poulette Sauce:--A bechamel sauce, to which white wine, and sometimes eggs are
added.
Ragout:--A rich, brown stew, with mushrooms, vegetables, etc.
Piquante:--A sauce of several flavors, acid predominating.
Quenelles:--Forcemeat with bread, yolk of eggs, highly seasoned, and formed with
a spoon to an oval shape; then poached and used either as a dish by themselves,
or to garnish.
Remoulade:--A salad dressing differing from mayonnaise, in that the eggs are
hard boiled and rubbed in a mortar with mustard, herbs, etc.
Rissole:--Rich mince of meat or fish, rolled in thin pastry and fried.
Roux:--A cooked mixture of butter and flour, for thickening soups and stews.
Salmi:--A rich stew of game, cut up and dressed, when half roasted.
Sauter:--To toss meat, etc., over the fire, in a little fat.
Souffle:--A very light, much whipped-up pudding or omelette.
Timbale:--A sort of pie in a mold.
Vol au vents:--Patties of very light puff paste, made without a dish or mold,
and filled with meat or preserves, etc.
--Catherine Owen, in Good Housekeeping.
Articles Required for the Kitchen.
The following list will show what articles are necessary for the kitchen, and
will be quite an aid to young housekeepers when about commencing to furnish the
utensils needed in the kitchen department, and may prove useful to many.
2 Sweeping brooms and 1 dust-pan.
1 Whisk broom
1 Bread box.
2 Cake boxes.
1 Large flour box.
1 Dredging box.
1 Large-sized tin pepper box.
1 Spice box containing smaller spice boxes.
2 Cake pans, two sizes.
4 Bread pans.
2 Square biscuit pans.
1 Apple corer.
1 Lemon squeezer.
1 Meat cleaver.
3 Kitchen knives and forks.
1 Large kitchen fork and 4 kitchen spoons,
two sizes.
1 Wooden spoon for cake making.
1 Large bread knife.
1 Griddle cake turner, also 1 griddle.
1 Potato masher.
1 Meat board.
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