Page:Mrs Beeton's Book of Household Management.djvu/1843

Rh Ameaux (Fr.). Pastry made of puff paste and eggs.

Amirale (à l') (Fr.). A garnish; used chiefly for fish consisting of fried oysters, sliced fillets of lobster, and brown sauce. The term is also applied to meat dishes and sweet entremets.

Anglaise (à l') (Fr.). English style. Affixed to a dish usually, but not necessarily, implies that it consists of something plainly roasted or boiled, or that the dish is prepared in a style typical of England.

Angouste (à l') (Fr.). An American garnish for meat entrées, consisting of baked eggs.

Appereils (Fr.). Different ingredients mixed together into a purée or paste.

Appetissants (Fr.). Appetising bits (Eng.). Small tit-bits or savouries served before or between the courses of a dinner.

Aromates (Fr.). Aromatic herbs used for flavouring, such as thyme, bayleaves, tarragon, chervil, etc.

Aspic (Fr.). A savoury jelly, used as an exterior moulding for cold savouries and entrées of fish, poultry, game, etc. Also used for garnishing. À l'Aspic, set in aspic, or garnished with aspic.

Aspiquer (Fr.). A Parisian culinary phrase, meaning to put lemon-juice or "reduced vinegar" into a jelly, a sauce or a gravy (gouffe); the expression is however misleading, the proper term is aciduler, to acidulate.

Assaisonnement (Fr.). Seasoning, salt and pepper, etc. Forcemeat, condiment, sauce.

Assiette (plate) (Fr.). Assiettes are the small entrées and hors d'œuvres, the quantity of which does not exceed what a plate will hold. At dessert, fruits, cheese, chestnuts, biscuits, etc., if served upon a plate, are termed Assiettes.

Assiette volante is a dish which a servant hands round to the guests, but is not placed upon the table. Small cheese souffles, and different dishes which should be served very hot, are usually made Assiettes volantes.

Atelets (Fr.). (Also Hatelettes). A variety of skewers used for decorating joints and entrées.

Attereau (Fr.). A popular ragoût in Bretagne.

Attereaux (Fr.). Small rounds of raw minced meat, wrapped in a pig's caul and cooked on skewers.

Au bleu (Fr.). A culinary term applied to fish boiled in salted water, seasoned with vegetables, herbs, and white wine or vinegar.

Au four (Fr.). Baked in the oven.

Au gras (Fr.). A French term for meat dressed with rich gravy or sauce.

Au gratin (Fr.). A term applied to certain dishes prepared with sauce, garnish and breadcrumbs, and baked brown in the oven or under a salamander; served in the dish in which they are baked.

Au jus (Fr.). A term for dishes of meat dressed with their juice or gravy.

Au maigre (Fr.). A French expression used for dishes prepared without meat. Lenten dishes.

Au naturel (Fr.). Food cooked plainly and simply.

Aurore (Fr.). A yellow colour (Eng.). A culinary expression meaning "dished up " high. A garnish consisting of stuffed eggs, quartered, bread croûtons, and aurore sauce. Aurore sauce consists of Allemande or Béchamel and Tomato Sauce, flavoured with chilli vinegar and dice of mushrooms.

Baba (Polish babka). A very light yeast cake. A substitute for tipsy cake.

Babka. Name of a Polish-Russian cake. Prepared as a custard, containing fruit, almonds, etc.