The Boston Cooking-School Cook Book · Fannie Merritt Farmer
Accolade de perdreaux._ Brace of partridge.
Agneau._ Lamb.
Agra dolce (sour sweet)._ An Italian sauce served with meat.
_À la, au, aux._ With or dressed in a certain style.
Allemande (à la)._ In German style.
Ambrosia._ Food for the gods. Often applied to a fruit salad.
Américaine (à l’)._ In American style.
Ancienne (à l’)._ In old style.
Angelica._ A plant, the stalks of which are preserved and used for decorating moulds.
Asafetida._ A gum resin. Its taste is bitter and sub-acrid, and by the Asiatics it is used regularly as a condiment.
Asperges._ Asparagus._
Au gratin._ With browned crumbs.
Aurora sauce._ A white sauce to which lobster butter is added.
Avena._ Oats.
Baba Cakes._ Cakes baked in small moulds; made from a yeast dough mixture to which is added butter, sugar, eggs, raisins, and almonds. Served as a pudding with hot sauce.
Bain-Marie._ A vessel of any kind containing heated water, in which other vessels are placed in order to keep their contents heated.
Bannocks._ Scottish cakes made of barley or oatmeal, cooked on a griddle.
Bards._ Slices of pork or bacon to lay on the breast of game for cooking.
Basil._ A pot herb.
Bay leaves._ Leaves from a species of laurel.
Béarnaise (à la)._ In Swiss style.
Béarnaise sauce._ Named from Béarnaise, Swiss home of Henry IV.
Béchamel (à la)._ With sauce made of chicken stock and milk or cream.
Beignet._ Fritter.
Beurre noir._ Black butter.
Biscuit Glacé._ Small cakes of ice cream.
Bisque._ A soup usually made from shell-fish; or an ice cream to which is added finely chopped nuts.
Blanch (to)._ To whiten.
Blanquette._ White meat in cream sauce.
Bœuf braisé._ Braised beef.
Bœuf à la jardinière._ Braised beef with vegetables.
Bombe glacée._ Moulded ice cream and ice, or two kinds of ice cream. Outside of one kind, filling of another.
Bouchées._ Literally, mouthful. Small patties.
Bouquet of herbs._ A sprig each of thyme, savory, marjoram, and parsley.
Bourgeoise (à la)._ In family style.
Bretonne sauce._ A stock sauce in which chopped parsley is served.
Café noir._ Black coffee.
Cervelles de veau._ Calf’s brains.
Chartreuse._ A mould of aspic in which there are vegetables; a meat preparation filling the centre of the mould. Used to denote anything concealed.
Chateaubriand._ A cut from the centre of a fillet of beef.
Chaud-froid._ Literally, hot cold. In cookery a jellied sauce.
Chou-fleur._ Cauliflower.
Chutney._ An East India sweet pickle.
Civet._ A game stew.
Compotes._ Fruits stewed in syrup and kept in original shape.
Consommé de volaille._ Chicken soup.
Côtelettes._ Cutlets.
Court bouillon._ A highly seasoned liquor in which to cook fish.
Créole (à la)._ With tomatoes.
Croûte au pot._ A brown soup poured over small pieces of toast.
Curry powder._ A yellow powder of which the principal ingredient is turmeric. Used largely in India.
De, d’._ Of.
Devilled._ Highly seasoned.
Dinde farcie._ Stuffed turkey.
Dinde sauce céleri._ Turkey with celery sauce.
_Écossaise (à l’)._ In Scottish style.
En bellevue._ In Aspic jelly. Applied to meats.
En coquilles._ In shells.
En papillotes._ In papers.
Eperlans frits._ Fried smelts.
Espagnole sauce._ A rich brown sauce.
Farci-e._ Stuffed.
Fillet de bœuf piqué._ Larded fillet of beef.
Flammande (à la)._ In Holland style.
Foie de veau grillé._ Broiled liver.
Fondue._ A dish prepared of cheese and eggs.
Fraises._ Strawberries.
Frappé._ Semi-frozen.
Fricassée de poulet._ Fricassee of chicken.
Fromage._ Cheese.
Gateau._ Cake.
Gelée._ Jelly.
Génevoise (à la)._ In Swiss style.
Glacé._ Iced or glossed over.
Grilled._ Broiled.
Hachis de bœuf._ Beef hash.
Hoe cakes._ Cakes made of white corn meal, salt, and boiling water, cooked on a griddle.
Homard._ Lobster.
Hors-d’œuvres._ Side dishes.
Huîtres en coquille._ Oysters in shell.
Huîtres frites._ Fried oysters.
Italienne (à l’)._ In Italian style.
Jambon froid._ Cold ham.
Jardinière._ Mixed vegetables.
Kirschwasser._ Liqueur made from cherry juice.
Kuchen._ German for cake.
Kümmel._ Liqueur flavored with cumin and caraway seed.
Lait._ Milk.
Laitue._ Lettuce.
Langue de bœuf à l’écarlate._ Pickled tongue.
Macaroni au fromage._ Macaroni with cheese.
Macédoine._ A mixture of several kinds of vegetables.
Maigre._ A vegetable soup without stock.
Maître d’hôtel._ Head steward.
Mango._ A fruit of the West Indies, Florida, and Mexico.
Mango pickles._ Stuffed and pickled young melons and cucumbers.
Maraschino._ A cordial.
Marrons._ Chestnuts.
Menu._ A bill of fare.
Moru._ Salt cod.
Noël._ Christmas.
Noir._ Black.
Nouilles._ Noodles.
Noyau._ A cordial.
_Œufs farcis._ Stuffed eggs.
_Œufs pochés._ Poached eggs.
Omelette aux fines herbes._ Omelet with fine herbs.
Omelette aux champignons._ Omelet with mushrooms.
Pain._ Bread.
Panade._ Bread and milk cooked to a paste.
Paté de biftecks._ Beefsteak pie.
Paté de foie gras._ A paste made of fatted geese livers.
Pigeonneaux._ Squabs.
Pois._ Peas.
Pommes._ Apples.
Pommes de terre._ Potatoes.
Pommes de terre à la Lyonnaise._ Lyonnaise potatoes.
Pone cakes._ A cake made in the South, baked in the oven.
Potage._ Soup.
Poulets sautés._ Fried chicken.
Queues de bœuf._ Ox-tails.
Ragoût._ A highly seasoned meat dish.
Réchauffés._ Warmed over dishes.
Removes._ The roasts or principal dishes.
Ris de veau._ Sweetbreads.
Salade de laitue._ Lettuce salad.
Salade de légumes._ Vegetable salad.
Salpicon._ Highly seasoned minced meat mixed with a thick sauce.
Selle de venaison._ Saddle of venison.
Sippets._ English for croûtons.
Soufflé._ Literally, puffed up.
Soup à l’oignon._ Onion soup.
Sucres._ Sweets.
Tarte aux pommes._ Apple pie.
Tourte._ A tart.
Trout saumonée._ Salmon trout.
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