Page:Mrs Beeton's Book of Household Management.djvu/1842

 CHAPTER LXII

Abaissé (Fr.). A paste thinly rolled out, used for lining tarts and soufflés, croustades, etc.

Abatis (Fr.). The head, neck, liver, comb, kernels, and wings of a bird Giblets.

Abrieoté (Fr.). Candied apricot (Eng.). Masked with apricot marmalade.

Absinthe (Fr.). Name of an aromatic plant; also that of a liqueur prepared from this plant, much used in France and Switzerland as a beverage to stimulate the appetite; sometimes used for flavouring purposes.


 * Swiss Absinthe is made from plants related to wormwood and southernwood.

Aceto dolce (It.) (Sour and sweet). A kind of Italian pickle, prepared with various sorts of fruit, preserved in vinegar and honey. It is served with meats.

Achaja. Name of a Greek wine.

Africaine (à l'). African style. Also a name for small tartlets.

Agneau (Fr.). Lamb (Eng.). A young sheep.

Agneau de lait (Fr.). A milk lamb.

Aide de Cuisine (Fr.). Undercook (Eng.). Assistant cook.

Aiguillettes (Fr.). Needles. Small strips of cooked meat or fish.

Aguille-à-Brider (Fr.). Larding needle.

Ajoutées (Fr.). Added or mixed; small garnish or side dishes served with a vegetable course.

À la Broche (Fr.). Roasted in front of the fire on a spit or skewer.

À la mode de (Fr.). After the style or fashion of, e.g., à la Française, French style; à la Reine, Queen style; à l'lmperatrice, Empress style; à la Russe, Russian style, etc.

À l'Allemande. German style. A term applied to dishes prepared in a manner peculiar to Germany. Thus a dish garnished with sauerkraut and pork (pickled and boiled) is called à l'Allemande. A dish garnished with potato quenelles or smoked sausages may be similarly defined.

Allemande (Fr.). A white reduced velouté sauce, made from veal stock, thickened with flour, cream, yolk of egg, and seasoned with nutmeg and lemon-juice.

Allerei (Ger.). Name of a German dish, consisting of stewed early spring vegetables. A kind of macédoine of vegetables, popular in Leipzig.

Aloyau (Sirloin). The sirloin of beef is said to owe its name to King Charles II, who, dining off a loin of beef, and being well pleased with it, asked the name of the joint. On being told, he said: "For its merit, then, I will knight it, and henceforth it shall be called Sir Loin. In an old ballad the incident is thus referred to—

Ambigue (Fr.). A term indicating that the meat and sweets are served at the same time. 1652