Tempting dishes for small incomes / by Mrs. De Salis.

  • De Salis, Mrs. (Harriet Anne)
Date:
1897
Catalogue details

Licence: Public Domain Mark

Credit: Tempting dishes for small incomes / by Mrs. De Salis. Source: Wellcome Collection.

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    Mouiller: To add broth or water during cooking. Nougat: A mixture of almond and burnt sugar and lemon-juice Nouilles : Strips of paste made of eggs and flour. Panada\ A mixture of bread, milk, &c., used in making force- meats. Paner : To egg and bread-crumb. Papillotes: Greased paper fastened over fish and cutlets. Pdte : A small pie. Paupiettes : Slices of meat rolled. Piece de resistance : The principal joint of the dinner. Pilau : A dish of meat or poultry with rice. Piping: Sugar decorations used in ornamenting cakes, pastry, &c. Pique'. Larded. Pluche : Leaves of parsley, chervil, tarragon, lettuce, See., cut very small. Poelee ; Stock used instead of water for boiling. Potage : Soup. Printaniers : Early spring vegetables. Profiteroles : Light pastry with cream inside. Puree : Meat and vegetables reduced to a pulp and then mixed with other liquids to the consistency of thick soup. Quenelles : Delicate forcemeat formed into balls and poached. Ragoiit: Quenelles, mushrooms, truffles, &c., mixed in a rich sauce. Releve : The remove dishes. Rcmolade: Salad dressing. Rissoles: Pastry made of light puff paste filled with minces and fried. Roux : A mixture of butter and flour used for thickening soups and sauces ; there are two kinds, white and brown. Salmi: A highly finished hash of game or wild fowl with a rich sauce. Salpicon : A mixture of different finely chopped meats. Sauce piquante : A sharp sauce, vinegar or lemon predominating. Sauter: To cook in a saucepan with sauce, constantly shaking it. Serviette, a la : Served up in a table-napkin. Sippets : Small pieces of bread cut into different shapes, fried and used for garnish. Souffle : A light pudding. Stock : The broth of which soups are made. Tamisy tammy : A strainer or fine sieve for straining broth, sauces, creams, &c., through. Timbale : A sort of pie made in a mould. Tourie : Tart fruit pie baked in a shallow dish. Trifle : A sweet dish made of sponge cake, macaroons, jam, wines, and liqueurs. Trousser : To truss. Veloute : A very rich white sauce.