Aspic—
fine transparent savoury jelly, in which cold game, poultry, fish, &c., are moulded; and which serves also to decorate or garnish them.
Assiette Volante—
a dish which is handed round the table without ever being placed upon it. Small fondus in paper cases are often served thus; and various other preparations, which require to be eaten very hot.
Blanquette—
a kind of fricassee.
Boudin—
a somewhat expensive dish, formed of the French forcemeat called quenelles, composed either of game, poultry, butcher’s meat or fish, moulded frequently into the form of a rouleau, and gently poached until it is firm; then sometimes broiled or fried, but as frequently served plain.
Bouilli—
boiled beef, or other meat, beef being more generally understood by the term.
Bouillie—
a sort of hasty pudding.
Bouillon—
broth.
Casserole—
a stewpan; and the name also given to a rice-crust, when moulded in the form of a pie, then baked and filled with a mince or purée of game, or with a blanquette of white meat.
Court Bouillon—
a preparation of vegetables and wine, in which (in expensive cookery) fish is boiled.
Consommé—
very strong rich stock or gravy.
Croustade—
a case or crust formed of bread, in which minces, purées of game, and other preparations are served.
Crouton—
a sippet of bread.
Entrée—
a first-course side or corner dish.*
Entremets—
a second-course side or corner dish.
Espagnole, or Spanish sauce—
a brown gravy of high savour.
Farce—
forcemeat.
Fondu—
a cheese souffié.
Gâteau—
a cake, also a podding, as Gâteau de Riz; sometimes also a kind of tart, as Gâteau de Pithiviers.
Hore d’euvres—
small dishes of anchovies, sardines, and other relishes of the kind, served in the first course.
Macaroncini—
a small kind of maccaroni
Maigre—
made without meat.
Matelote—
a rich and expensive stew of fish with wine, generally of carp, eels, or trout
Meringue—
a cake, or iceing, made of sugar and whites of egg beaten to snow.
Meringué—
covered or iced with a meringue-mixture.
Nouilles—
a paste made of yolks of egg and flour, then cut small like vermicelli.
Purée—
meat, or vegetables, reduced to a smooth pulp, and then mixed with sufficient liquid to form a thick sauce or soup.
Quenelles—
French forcemeat.
Rissoles—
small fried pastry, either sweet or savoury.
Sparghetti—
Naples vermicelli.
Stock—
the unthickened broth or gravy which forms the basis of soups and sauces.
Tammy—
a strainer of fine thin woollen canvas.
Timbale—
a sort of pie made in a mould.
Tourte—
a delicate kind of tart baked generally in a shallow tin pan, or without any.
Vol-au-vent—
for this.
Zita—
Naples maccaroni.
