Francatelli Glossary of Terms
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Francatelli's Chapter: Glossary of Terms.
G L O S S A R Y.
Allemande—Reduced or concentrated white velouté sauce, thickened with cream and yolks of egg, and seasoned with nutmeg and lemon-juice.
Angelica—is a plant, the tender tubular branches of which, after being preserved in syrup, are used for the purpose of decorating entremets, &c.
Baba—A kind of very light plum-cake.
Béchamel—is velouté sauce, boiled down with cream in equal parts. This sauce takes its name from a celebrated cook.
Bisque—A soup generally made with shell-fish.
Blach—To parboil : to scald vegetables, &c., in order to remove their hulls or skins, such as almonds, &c.
Boudin—A delicate kind of entrée, prepared with quenelle forcemeat, or mince.
Bouquet—Garnished, or faggot, consists of a handful of parsley, six green onions, a small bay-leaf, and a sprig of thyme, neatly tied together with twine.
Braize, Mirepoix, Marinade, Poele, Blanc, are various kinds of compounds, used for imparting flavour to braized meats, and also for keeping calfs-heads, poultry, &c. white, while they are being braized.
Braizing—signifies a slow process of simmering, or stewing, over a smothered charcoal fire. Brioche—A species of light, spongy cake, resembling Bath buns,
Caramel—Burnt sugar, occasionally used as a makeshift for colouring.
Charlotte—Consists generally of thin slices of bread, steeped in clarified butter, and placed in symmetrical order in a plain mould garnished with fruit or preserve.
Chartreuse of Vegetables—A mixed preparation of vegetables symmetrically and tastefully arranged in a plain mould, the interior of which is garnished with game, quails, pigeons, larks, fillets, scollops, or tends, &c., &c.
Chartreuse a la Parisienne, &c.—An ornamental entrée or side-dish composed chiefly of quenelle forcemeat; the interior being garnished with ragoûts, scollops, &c.
Compote—generally means confectioned fruits, preserved in syrup, or apple and any other kind of fruit jelly ; this word is also used ot designate certain savoury dishes, prepared with pigeons, quails, or larks—mixed with peas, or mushrooms, &c.
Consomme—Clear, strong broth, much used in the preparation of soups, sauces, &c.
Contise—When small scollops of truffles, red tongue, &c, are inlaid, as ornaments, by incision, in fillets of any kind, they are said to be contisés.
Croquettes and Rissoles—A preparation of mince, with a bread-crumb coating. These words both signify something crisp.
Croquantes—A bright mixture of fruit and boiled sugar.
Croustades,—Pâtés-chauds, Tourtes, Timbale, Casseroles of rice. Various ornamental pie-cases, made either of paste or prepared rice.
Croutons—Sippets of bread of various sizes and shapes, fried in clarified butter, and used to garnish salmis, fricassées, dressed vegetables, &c ; they are also served with certain soups, chiefly with purées.
Cold Entrees—These consist of fricassées, salmis, cutlets, ham, tongue, fillets of game, poultry, fish, aspics, salads of poultry, fish or shell-fish, boars'-heads, potted meats, &c. They are appropriate for ball-suppers, public breakfasts, and upon all occasions where cold collation is served.
Entrees—A conventional term for side-dishes, comprising cutlets, fricassées, fricandeaux, fillets, scollops, salmis, boudins, sweetbreads, pâtes-chauds, chartreuses, &c.
Entrements—or second-course side-dishes, consist of four distinct sorts, namely :— cold entrées, dressed vegetables, scolloped shell-fish and dressed eggs ; and lastly, of the infinately-varied class of sweets, consisting of puddings, gateaux, timbales, sweet croquettes, charlottes, croquantes, pastries, jellies, creams, fritters, &c.
Espagnole and Veloute—The two main sauces from which all others are made : the first is brown and the other white.
Fanchonnette and Florentines—Varieties of small pastry meringued over.
Farce—is a coarse kind of forcemeat used for raised pies and gratins.
Flans, Darioles, and Mirlitons—Varieties of French cheese-cakes.
Fricandeaux and Grenadins—Consist of the primest parts of veal or fillets of poultry, &c., smoothly trimmed, larded, and brightly glazed with a concentration of their own liquor : they are served as side-dishes.
Fricassee—consists of` chickens cut in pieces and prepared in a white sauce, with truffles, mushrooms, cocks'-combs, &c., as accessories.
Gauffres—A light spongy sort of biscuit.
Glace—Anything iced ; this word is also sometimes used figuratively by French cooks to signify a smooth glossy surface.
Gratin—A term applied to consolidated soups and sauces; also to certain dishes of high character, consisting of game, poultry, fish, vegetables, or macaroni, &c., improved by great care and finish, through the use of concentrated sauces or gravies.
Hors-d’œuvres (hot).—A species of very light entrées, such as patties of all kinds, rissoles, croquettes, scolloped fish, shell-fish, macaroni, poultry, game, sweetbreads, brains, ox·piths, horlys of fish, poultry, or game, &c.
Hors-d’œuvres (cold). These should be eaten immediately after the soup and fish ; they are considered as appetisers, or whets to the appetite, and consist of sardines, anchovies, tunny, Dutch-herrings, savoury batters, oysters, oiled salads.
Jardiniere—A mixed preparation of vegetables stewed down in their own sauce.
Luting—A paste made of' flour and water, and used for fastening the lids on to pie-pans when preserving game, &c., in order to prevent evaporation.
Macedoine—of vegetables is a Jardinière, with the addition of some kind of white sauce.
Macedoine of Fruit—A kind of jelly.
Madeleine—Resembling queen·cake.
Matelote—A dish of mixed fresh-water fish, sometimes of one kind only, as eels.
Meringues—A kind of light trifle.
Mignonette Pepper—A preparation from either white or black pepper corns, which, after being broken, chopped, or ground coarse, so as to resemble mignonette-seed, should be sifted in order to remove the dust. Nougat—A mixture of` almonds and sugar.
Nouilles—A kind of vermicelli.
Paner—lo bread-crumb.
Panure—Cutlets, scollops, croquettes, or any other entree that is bread-crumbed.
Piping—A kind of decoration made of icing, used for ornamentnng cakes, pastry-stands, small pastry, &c. It is thus effected: take a short funnel or conically-shaped instrument of tin, and insert the same within a and similarly shaped paper funnel or cornet, the pointed end of which must be cut off so as to allow the tin instrument to protrude; pace the icing or glazing (a mixture of finely-powdered sugar and white of egg worked into a smooth and firm paste) in the cornet or forcer, the upper part of which must be completely closed ; the glazing is then forced out at the point by pressure of the thumb on the upper part of the cornet.
Pluche, or Flushe—the leaves of parsley, chervil, tarragon, lettuce, or sorrel, snipped or cut small ; these are used mixed or separately, according to directions.
Profitrolles—A light kind of pastry, creamed inside.
Puree—A kind of pulpy maceration of roasted meats, and of vegetables, or fruits finished by being passed through a tammy or sieve.
Queuelle—A delicate kind of forcemeat, used in the preparation of entrees, &c.
Eagout—A rich compound, consisting of quenelles, mushrooms, fat livers, &c., mixed in a rich sauce, and used for garnishing highly-finished removes and entrées.
Releves or Removes—The top and bottom dishes (as they are design anted in England), served to replace the soup and fish on ordinary tables. These usually consist of roast joints, turkeys, capons, highly or plainly dressed fillets, or rolls, &c. of beef, calf’s-heads, &c.
Roux—A mixture of fresh butter and flour, which, after being baked, is used for thickening sauces.
Salmis—A highly-finished hash, made with game or wild-fowl, cut up and prepared in either a rich gravy or sauce.
Saute—Cutlets, scollops of game, poultry, or fish, &c., lightly fried in butter.
Souffles—The word soufflé means strictly something puffed up, and is generally applied to a light kind of pudding, served as a remove to second-course roasts ; it is made with any kind of farmaceous substances, and may be flavoured with either fruits, liqueurs, or essences.
Trifle—A second-course dish, composed of sponge-cake, macaroons, fruit-jams, custard, whipped cream, brandy and other liqueurs.
Turbans and Mazarines—Ornamental entrées, made of forcemeat, and fillets of either game, poultry, or fish.
Vol-au-vent—A figurative expression applied to puff-paste of the lightest kind.