Page:The Boston cooking-school cook book (1910).djvu/697



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 shellfish; 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.