Ye Olde Faire ~ 'Food & Drink Preps. Gypsy Wagon'

A.

A la, (f)
A l' (f)
(Examples)
A la' mode de, after the style or fashion of.
a la' francaise; French style
a la' Reine; Queen style
a la' Russe; Russian style, etc.
a l' lmperatrice; Empress style





A Beurrer les Monies
To butter moulds.

A Hors-d'Oeuvre (f)
Hors-d'Oeuvre (f).
Sandwich.
Sm. side dishes, served cold, generally before the soup, in order to create appetite.
They consist of anchovies, caviare, sardines, and other dainty relishes.
Two thin pc. of bread, buttered, with a thin slice of meat or edible paste between them.
The name is supposed to be derived from the Earl of Sandwich.





A l'Africaine (f)
African style.

A l'Allemande (f)
German style.

A l'Allemande (f)
As a surname to dishes is applied in many cases where the origin of the preps. are in a manner peculiar to Germany.
Thus a dish garnished with sauerkraut and pork (pickled and boiled), its style is termed a 1'Allemande.
Again, a dish garnished with potato quenelles or smoked sausages may be denned in the same manner.

A l'Alsacienne (f)
Alsatian style.
A meat garnish consisting of mashed peas, slices of ham, and smoked sausages.

A l'Amirale (f)
Name of a garnish, principally for fish, consisting of fried oysters, sliced lobster fillets, and brown sauce, Name also adopted for meat dishes and sweet entremets.

A l'Ancienne (f)
Ancient style.
Name of a garnish, consisting of kidney beans, hard-boiled eggs, and braised cabbage lettuces.

A l'Andalouse (f)
Andalusian style.
Name of a garnish for removes or entrees, consisting of groups of spring cabbage, lettuces, and short pc. of fried sausages, served with demi-glace sauce.

A l'Angfouste (f)
An American garnish for meat entries, consisting of baked eggs.

A l'Anglaise (f)
English style.
Affixed to a dish usually implies that it consists of something plain roast or plain boiled, or that the dish is prepared in a style typical of this country, which does not necessarily follow that it must be plain.

A l'Aspic (f)
Set in aspic, or garnished with aspic.
Savoury jelly.

A l'Athenienne (f)
Athenian style.
Larded, braised, and garnished with fried egg-plants, served with Madere sauce.

A l'Aubergfiste (f)
Inn-keeper's style.
Hotel-keeper.

A l'Augustine (f)
Augustine's style.

A l'Ecossaise (f)
Scotch Style

A l'Egyptienne (f)
Egyptian style.

A l'Enois, Cresson d' (f)
Sm. garden cress.

A l'Espagnole (f)
Spanish Style.
Espagnole; A rich brown sauce; the foundation of nearly all brown sauces, classified as the main brown grand sauce, or sauce mere.

A l'Indienne
Indienne (f).
Indian.
Indian style.

A l'Irlandaise (f)
Irish style.
This term is applied to dishes containing potatoes in some form.
The potatoes are either introduced during the process of cooking or else served around a dish to form its garnish.

A l'Italienne (f)
Italian style.
With a few exceptions the term implies that the dish is made of entirely or part of macaroni or similar paste, and in which Parmesan cheese or tomato, or both, have been introduced.






A la' Bordelaise (f)
Name of a French sauce (brown), in which Bordeaux or Burgundy forms 1 of the ingredients.
Also a garnish.

A la' Bourgeoise (f)
A surname given to dishes which signifies a dish prepared in a simple, homely, but nevertheless tasty and wholesome manner.
It means a modest kind of home cookery.

A la' Bourgoyne (f)
A la' Bourguignotte (f)
Burgundy style.
Burgundy style, name and character given to dishes.
Bourgoyne is also the name of a brown sauce.

A la' Bourguignotte (f)
A la' Bourgoyne (f)
Burgundy style.
Burgundy style, name and character given to dishes.
Bourgoyne is also the name of a brown sauce.

A la' Bretonne (f)
Brittany style.

A la' Broche (f)
Roasted in front of the fire on spit or skewer.
French spit for roasting before an open fire.

A la' Brunoise (f)
Brunois is a county in France, Seine-et-Oise Department, celebrated for the growth of fine spring vegetables.

A la' Carpentras (f)
A surname to dishes flavoured with or consisting of truffles as a garnish.
Carpentras, like Perigord, is a district where truffles of excellent flavour and size grow largely.

A la' Celestine (f)
Celestin.
A monk so named after Pope Celestin.
From the Latin aelestia (heavenly).
Several dishes are called after this name.

A la' Crecy (f)
Carrot Soup.
Dishes generally connected with carrots in the form of a puree.
A vegetable puree, said to have been invented by Baron Brisse.

A la' Diable (f)
Devilled.
Devil.
Is applied to dishes with sharp and hot seasoning.

A la' Fermiere (f)
Farmhouse style.

A la' Flamande (f)
Flemish style.

A la' Florentine (f)
A garnishing which usually contains 1 or the other of a la' Milanaise, a la' Napolitaine or a la' Parma as named ingredients.

A la' Francaise (f)
French style.
This is, generally speaking, applied to a # of dishes of French origin.
The term is used for dishes cooked in a simple manner as to those of the most elaborate finish.
With the exception of a few grills and soups, the term cannot be taken as signifying anything in particular, because the prep. as well as the garnish varies in almost every case.
French Surnames to Dishes.
The French Quinine has a considerable # of thoroughly descriptive and well-understood surnames given to dishes, all of which come under the title of "a la'
Francaise|; many of these are named after some peculiarities favoured in the provinces of France.
Surnames derived from French towns, from certain countries, and from past and present patrons of the culinary art under whose influence many dishes have been invented and in some cases actually prepared, are also very numerous, and, with few exceptions, most significant and expressive.
There are many dishes which derive their names merely from sauces with which they are served or dressed, and have no reference to the mode of prep.
Thus dishes styled a la'
Bechamel, a la'
Bordelaise, a la' tomato, a l'
Espagnole, etc., are, as a rule, names merely derived from these sauces.
The old school strictly adheres to these names; they are universally adopted by all good cooks and recognised by connoisseurs and gourmets alike.
It must however be stated that many of these names are either abused or misused by some cooks, many of them having their own formula of prep., which are presented under names that differ considerably as regards the external, and sometimes internal, features from the orig. methods for which these names were intended as symbols of typical preps.
Dishes thus altered are therefore hard to recognise if served under a well-known name, but in a different style; they lose all the culinary charm or its significance; they puzzle and fog the diner who is acquainted with the gastronomic law in respect to the names and characteristics of dishes; and, to say the least, they confuse cooks of a different type who may be called upon to prepare dishes produced and served under wrong titles, by cooks who have more chances to suit their own convenience.

A la' Genevoise (f)
Geneva style.

A la' Gitana (f)
Gipsy fashion.

A la' Livournaise (f)
Leghorn style.

A la' Lyonnaise (f)
Lyonese style.
As a garnish it generally signifies that shredded onion (fried) has been introduced as the principal ingredient.

A la' Maintenon (f)
Maintenon style.
Several dishes are called a la' Maintenon; Maintenon style.
The dish Maintenon; said to have been invented by a great patroness of cooks and a born admirer of fine cooking, Marchioness Frangoise d'Aubigne (1635-1719); who was Louis XIV's favourite.
She did all in her power to tempt the failing appetite of the King when he was advanced in age.

A la' Maitre d'Hotel (f)
Hotel steward's fashion.
Dishes surnamed a la' Maitre d'Hotel generally signify quickly and plainly prepared food in which parsley is used as the principal flavouring.
Also the name of a flavouring butter, mixed with chopped parsley and seasoned with lemon-juice, salt and pepper.
Served on grilled meats.

A la' Milanaise (f)
A garnishing which usually contains 1 or the other of a la' Florentine, a la' Napolitaine or a la' Parma as named ingredients.

A la' Napolitaine (f)
A garnishing which usually contains 1 or the other of a la' Florentine, a la' Milanaise or a la' Parma as named ingredients.

A la' Nivernaise (f)
Nivernese style.

A la' Normande (f)
Normandy style, with the exception of a dish known as filets de soles a la' normande, and other fish entrees.
The application of this name implies that the flavour of apple bas in some form or other been introduced into the composition of the dish.

A la' Parlsienne (f)
Parisian style.
A surname applied to various kinds of dishes, principally meat dishes, which are dressed in a more or less elaborate style.
No particular specification as to garnish or mode of cooking can be given, as these vary in almost every dish thus styled.

A la' Parma (f)
Parma style.
A garnishing which usually contains 1 or the other of a la' Florentine, a la' Milanaise or a la' Napolitaine as named ingredients.

A la' Paysanne (f)
Peasant's fashion.
Prepared in a homely way.

A la' Perigneux (f)
Perigord style.
A surname to dishes flavoured with a truffle sauce or where a garinture consisting of truffles has been used as a garnish.
Perigord, like Carpentras is a district where truffles of excellent flavour and size grow largely.

A la' Perigord (f)
A surname to dishes flavoured with or consisting of truffles as a garnish.
Perigord, like Carpentras is a district where truffles of excellent flavour and size grow largely.

A la' Polonaise (f)
Polish style.
There are 2 kinds of dishes known under this name.
The 1st. is a kind of gratin style (baked), differing somewhat from the ordinary way of baking "au gratin.|
The other is the more generally known, but little appreciated in this country, its characteristic being to introduce the red juices of pickled beetroot and red cabbage and sour cream into various dishes.
Borsch a la' Polonaise and ragouts a la' Polonaise are types of dishes to which this peculiar flavour is applicable.

A la' Provenyale (f)
A surname given to certain French dishes, which generally implies that garlic or onion and olive oil have been used in its prep.

A la' Romaine (f)
Roman style.

A la' Soubise (f)
Soubise (f).
A smooth onion pulp served with various kinds of meat entrees.
The name is supposed to come from Prince Charles Soubise (born 1715, died 1787), who was a celebrated epicure.
He served as field marshal during the reign of Louis XIV of France.
As a surname to dishes a la' soubise is generally applied when onions enter largely into the composition of a dish; the term implies that strong onion flavour, or a garnish of onion puree.

A la' Ste (f)
Alliance
Also the name of a garnish for entrees, consisting of braised carrots, artichoke bottoms, and sm. onions.

A la' Suedoise (f)
Swedish style.

A la' Toulouse (f)
A rich white stew of white meats, mushrooms, truffles, etc., used for filling crusts or for garnishing.

A la' Tyrolienne (f)
Tyrolean style.

A la' Vanille (f)
Vanilla-flavoured.

A la' Vatel (f)
Vatel (f).
Name of a clever and ingenious chef, who acted in that capacity to Louis XIV of France.
He took his life because-the fish for a special banquet did not arrive in time.
Dishes "a la' Vatel" are much appreciated.

A la' Venitienne (f)
Venetian style.

A la' Viennoise (f)
Vienna style.
Viennese style.



A Yellow Color
A culinary expression for dished up high.
A garnish consisting of stuffed eggs, quartered, bread croutons, and Aurore sauce.
Aurore Sauce consists of Allemande or Bechamel and tomato sauce, flavoured with chili vinegar and dice of mushrooms.







Aal (g)
Eel.
A genus of soft finned fish.

Abaisse (f)
A paste thinly rolled out, used for lining tarts and souffles, croustades, etc.

Abatis (f)
Giblets
The trimmings of poultry.
The head, neck, pinions, liver, heart, comb, kernels, and wings of a bird.
Those from geese, turkeys, fowls, and ducks' are principally used for pies, stews and soups.

Abavo
Name of an Indian pumpkin, from which a delicious soup is prepared.

Abendmahl (g)
Supper.
Last meal of the day.

Able (f)
A fish of the salmon kind, but somewhat smaller, found on the Swedish coast.

Ablette (f)
A very sm. sweet water fish, of pink color.

Abricot (f)
Apricot.
Sm. fruit of the peach order.
1st. introduced in England about 1562.
A delicious fruit, most favoured as dessert fruit; also largely used for tarts, jam, marmalade, and jelly.

Abricote (f)
Candied Apricot.
Masked with apricot marmalade.

Absinthe (f)
Name of an aromatic plant, also that of a liqueur prepared from this plant, consumed as an appetite-giving beverage in France and Switzerland; sometimes used for flavouring purposes.
Swiss Absinthe is made from plants related to wormwood and southernwood.

Accola (it)
Name of a marinated fish, similar to tunny-fish.

Acetarious
Denoting plants used in salads.

Aeetary
An acid pulp found in certain fruits.

Acetic Acid
This is an acid used in confectionery, boiled sugar foods, etc. Acids are used to preserve whiteness, to give body or consistency, and to prevent deterioration of delicately colored sugar work, etc. It is obtained in 2 forms; by the oxidisation of alcohol, and the distillation of organic matter in hermetically sealed vessels.
Acetic acid being inflammable, great precaution is needed when added to boiling sugar; it is used in sm. quantities.

Aceto dolce (it)
`Sour and Sweet'
A kind of Italian pickles, prepared with different kinds of fruit, preserved in vinegar and honey, served with meats.

Achaja
Name of a Greek wine.

Ache
Berle.
Celeriac.
Celery.
Celery-root.
Smallage.
Smallage denotes Water parsley, culinary herbs.
Ache or Berle being Old English names for celery, celeriac, or celery-root.
Celeriac or Celery-root being a turnip-rooted species of the celery plant of which the bulb only is used; usually served as a vegetable, stewed in broth.
Celery, a salad plant, eaten raw or dressed as salad or cooked and served in various ways, as a vegetable or in soups.

Ache (f)
Ache.
Berle.
Celeriac.
Celery.
Celery-root.
Smallage.
Ache (f) or Smallage denotes Water parsley, culinary herbs.
Ache or Berle being Old English names for celery, celeriac, or celery-root.
Celeriac or Celery-root being a turnip-rooted species of the celery plant of which the bulb only is used; usually served as a vegetable, stewed in broth.
Celery, a salad plant, eaten raw or dressed as salad or cooked and served in various ways, as a vegetable or in soups.

Aqua d'Oro (it)
A high-class liqueur invented by the Italians in the 13th. century.
It was 1st. introduced into France in 1588 by Catherine de Medici, who became the wife of Henry II.
The predominant flavour of this liqueur is rosemary and rossolis.

Admiral
Name of a hot drink, consisting of claret sweetened with sugar, flavoured with vanilla and cinnamon, and thickened with egg-yolks.

Adragan (gomme) (f)
Gum Tragacanth.
Principal ingredient used for gum paste.


Adschempilavi (t)
Name of a Turkish dish; pickled meat stewed with rice.

Aeglefin (f)
Aiglefin (f)
A kind of fish resembling the codfish; is caught on the French coast, and cooked in the same manner as a codfish.

Aerated Bread
The name given to bread prepared by a special process, known as "Dr. Dauglish's Process|.
According to this process bread is made without leaven or yeast, carbonic acid gas being mixed or charged in water which is mixed with flour in an iron vessel and placed under pressure to form the dough.
Aerated oread differs somewhat in taste from ordinary fermented bread; it is preferred by many because the aroma of the pure wheaten flour is much more remarkable than in ordinary bread, and because it is free from the taste of acetic acid.
The kneading and moulding of aerated bread are performed by machinery, and it is thus untouched by hand.

Aerated Waters
These are used as the basis of 1 lg. # of effervescing drinks, cup, etc.
They are consumed alone or with wines or spirits.
The process of manufacture is not difficult; they are made by forcing a certain quantity of carbonic acid into water, which, under pressure, dissolves a quantity of this gas, but gives off the greater part again as soon as the pressure is removed, or, in other words, as soon as the stopper is taken out of the bottle.
Soda and potash waters usually contain 10-15 grains of bicarbonate of soda or potash, in addition to the carbonic acid.
Seltzer water should contain chlorides of sodium, calcium, and magnesium, with phosphate and sulphate of sodium.
Lemonade and other fruit beverages are made by the addition of a certain quantity of fruit essence or syrup to aerated water.
There are also a # of natural mineral or aerated waters which are obtained from springs containing certain salts in addition to carbonic acid gases.
Among these may be mentioned; Apollinaris, Johannis, Salutaris, Seltzers, Kossbach, and Vichy waters.

Atelets (f)
Brochettes (f).
Skewers for Joints, etc.

Africaine (f)
A l'Africaine; African style.

Africains (f)
Name of a kind of French dessert biscuits.

Agaric (f)
A species of mushroom, of which there are 6 varieties used as edibles.

Agneau (f)
Lamb.
A young sheep.

Agro-dolee Sauce
A sweet, sharp sauce, made with vinegar, sugar, pine kernels, almonds, chocolate, and sm. currants; served hot.

Aide de Cuisine (f)
Undercook.

Aiglefin (f)
Aeglefin (f)
A kind of fish resembling the codfish; is caught on the French coast, and cooked in the same manner as a codfish.

Aigfuillettes (f)
Sm. strips of cooked meat.

Aigre (f)
Aigrelet (f)
Aigret (f)
Aigrette (f)
Sour, piquant.
Sourish, somewhat sour, sharp, sour.

Aigrefin (f)
Merluche (f).
Haddock.
Stockfish.
Aigrefin or Merluche signifying Sm. haddock.
Dried or smoked.
Used in making fish stock.

Aigrelet (f)
Aigre (f)
Aigret (f)
Aigrette (f)
Sour, piquant.
Sourish, somewhat sour, sharp, sour.

Aigret (f)
Aigre (f)
Aigrelet (f)
Aigrette (f)
Sour, piquant.
Sourish, somewhat sour, sharp, sour.

Aigrette (f)
Aigret (f)
Aigre (f)
Aigrelet (f)
Sour, piquant.
Sourish, somewhat sour, sharp, sour.

Aiguille-a-Brider (f)
Larding needle.

Ail (f)
Un gousse d' ail (f)
Garlic.
A clove of garlic
A root-plant with a pungent taste.
Like onions, chives and shallots, it possesses medicinal virtues, being cooling to the system, increasing saliva and gastric juices, stimulating, and digestive.
1st. imported from Sicily.

Aile (f)
The wing of a bird.

Ailerons
Sm. wings of birds; fins of some fish.
Sometimes used for garnishing dishes, or served as ragout.

Airelle (f)
Ailerons.
Sm. wings of birds; fins of some fish.
Sometimes used for garnishing dishes, or served as ragout.

Airelle Rouge (f)
Red Bilberry.
Dark red berries used for compote, jellies, and marmalade.

Airelle (f)
Myrtille (f).
Bilberry.
Huckleberry.
Whortleberry.
A fruit used for compotes, syrups, and sweet sauces.
There are 2 sorts.
One originates from America, and is very savoury, and is eaten freshly picked with savoury milk or a cream sauce.
The other kind of whortleberry is 1 sm. fruit, of dark blue color; seasoning certain dishes.
Wine merchants use it to color white wine.

Aiselle (f)
A species of beetroot, used as vegetable or in salads.

Aitchbone (of Beef).
Edgebone.
An economical joint used as boiled meat or stews.
The joint lies immediately under the rump.
It is a bone of the rump, which in dressed beef presents itself in view edgewise.
It is sometimes called "edgebone|, the ancient name for aitchbone.

Ajoutees (f)
To add or mix; also applied to sm. garnish or side dishes served with vegetable course.

Albrand (f)
Albrent (f)
Name applied in France to, young wild ducks; after the month of Oct. they are called canard eaux, and the month following canards.

Albrent (f)
Albrand (f)
Name applied in France to, young wild ducks; after the month of Oct. they are called canard eaux, and the month following canards.

Albufera (f)
A lake near Valencia, in Spain.
Title given to Duke of Wellington, 1812.
Dishes called after his name, a 1', served with a sharp brown sauce flavoured with port wine.
Roast pork, game, etc.

Albumen
White of egg.

Albumine (f)
Albumen.
White of egg.

Alderman's Walk
The name given to the centre cut (long incision) of a haunch of mutton or venison, where the most delicate slices are to be found.
It also denotes the best part of the under-cut (fillet) of a sirloin of beef.
The name is supposed to be derived from a City Co.'s dinner, at which a City Alderman showed a special liking for this cut.

Ale Berry
A hot drink, made with:
1 pt. ale
1 oz. oatmeal groats
ground ginger
sugar to taste
A little water
Boiled, strained and served with toasted bread.

Ale Posset
A hot drink, prepared with:
1 pt. milk,
a egg yolk
1 oz. butter
1 pt. ale.
The milk is poured hot over a slice of toast, the egg and butter are then added and allowed to bind.
The ale ib added boiling, and sugar according to taste.

Alexander
More commonly called Alisander
Name of a plant belonging to the parsley and celery order.
As a culinary plant it is almost forgotten, but may be found in its wild state near the sea coast of Great Britain.
Before celery was known this plant was used as a salad ingredient.

Aliment (f)
Food; nourishment; meat.

Alisander
Sometimes called Alexander.
Name of a plant belonging to the parsley and celery order.
As a culinary plant it is almost forgotten, but may be found in its wild state near the sea coast of Great Britain.
Before celery was known this plant was used as a salad ingredient.

Allemande (f)
A l'Allemande; German style.
As a surname to dishes is applied in many cases where the origin of the preps. are in a manner peculiar to Germany.
Thus a dish garnished with sauerkraut and pork (pickled and boiled), its style is termed a 1'Allemande.
Again, a dish garnished with potato quenelles or smoked sausages may be denned in the same manner.
A white reduced veloute sauce, made from veal stock, thickened with flour, cream, egg yolk, and seasoned with nutmeg and lemon juice.

Allerei (g)
Name of a German dish, consisting of stewed early spring vegetables.
A kind of macedoine of vegetables, principally served at Leipzig.

Alliance (f)
Name of a garnish for entrees, consisting of braised carrots, artichoke bottoms, and sm.
onions.

Allspice
Jamaica Pepper.
Pimento.
The ground ripe and dried berries of a pretty evergreen tree of the myrtle species, which grows plentifully in Jamaica.
Called allspice because its flavour and smell resemble very closely that of a combination of 3 chief spices; cinnamon, cloves and nutmeg.
The berries when ripe and dry are somewhat similar to black pepper, only rather larger and less pungent in taste.

Aloyau (f)
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 this circumstance is thus mentioned: "Our Sec. Charles, of fame facete, On loin of beef did dine; He held his sword, pleased, o' er the meat, ; `Arise, thou famed Sir Loin. '|

Alsacienne (f)
A l'Alsacienne; Alsatian style.
A meat garnish consisting of mashed peas, slices of ham, and smoked sausages.

Amande (f)
Almond.
A greatly appreciated fruit, used for a variety of culinary preps., more especially sweet dishes and for dessert.
The fruit of a tree resembling the peach-tree.
It is largely cultivated in Spain, the south of France, and Italy.
There are 2 kinds, the sweet and the bitter.
Malaga and Valentia cultivate the best sweet almonds (called Jordan almonds).
Those imported from Malaga are the best of the 2; whilst Mogadore provides the English market with bitter almonds.
The latter are used for confectionery, mixed with a certain proportion of sweet almonds.
The usefulness of this fruit is equally valuable for medicinal purposes as well as in the kitchen.
There is hardly another fruit which touches the fancy of 1's palate so pleasantly as the almond.

Almavica (it)
An Italian sweet dish, similar to semolina pudding.

Almond
A greatly appreciated fruit, used for a variety of culinary preps., more especially sweet dishes and for dessert.
The fruit of a tree resembling the peach-tree.
It is largely cultivated in Spain, the south of France, and Italy.
There are 2 kinds, the sweet and the bitter.
Malaga and Valentia cultivate the best sweet almonds (called Jordan almonds).
Those imported from Malaga are the best of the 2; whilst Mogadore provides the English market with bitter almonds.
The latter are used for confectionery, mixed with a certain proportion of sweet almonds.
The usefulness of this fruit is equally valuable for medicinal purposes as well as in the kitchen.
There is hardly another fruit which touches the fancy of 1's palate so pleasantly as the almond.

Almond Rock Candy
Noug'at (f).
A sweetmeat made with sugar, honey, almonds, pistachios, etc.

Alose (f)
Shad.
A river-fish, highly prized in France.

Alouette (f)
Lark.
A sm. singing bird belonging to the finch family.
They are caught by means of nets, and are considered a great delicacy.

Alouette farcies (f)
Stuffed larks (boned).

Aloyau (f)
French word for sirloin of beef.

Alum
A salt of astringent and acid flavour.
It is double sulphate of potash (called ammonia) and alumina.
This is often used in the process of sugar-boiling, especially for pulled sugar used for ornamental purposes.
A tiny pin. usually suffices for 1 lb. of sugar.

Alum Whey
An invalid drink made from:
1 pt. Milk
1 tbsp. wine
1 tsp. alum
sugar to taste

Am-chool
The dried shreds of green mangoes
A pleasantly flavoured condiment used extensively in the prep. of Indian dishes.

Amalgamate
To mix several substances.

Amalgamer (f)
Amalgamate.
To mix several substances.

Ambigu (f)
A meal where the meat and sweets are served at the same time.

Ameaux (f)
A kind of pastry made of puff paste and eggs.

Amidon (f)
Starch.
A white farinaceous substance, obtained by a peculiar process from flour or potatoes.
It is insoluble in cold water, but soluble in boiling water, and through cooling it becomes a mass similar to jelly, and is then called Empois in French (or stiffened starch).

Amirale (f)
A l'Amirale;
Name of a garnish, principally for fish, consisting of fried oysters, sliced lobster fillets, and brown sauce.
Name also adopted for meat dishes and sweet entremets.

Amont
A kind of sweetmeat made from mangos.

Amourettes
Armourettes.
Marrow cut in strips and crumbed.

Ananas (f)
Pineapple.
A much esteemed dessert fruit possessing a most delicate and delicious flavour
Native to South America, from whence it was 1st. imported to Europe about the middle of the 17th century.
Pineapples are now largely cultivated in England.

Anchois (f)
Anchovy.
Literally, galltincturer.
A sm. fish, native to the Mediterranean.

Anchovy
Literally, galltincturer.
A sm. fish, native to the Mediterranean.

Ancienne (f)
A l'Ancienne; Ancient style.
Name of a garnish, consisting of kidney beans, hard-boiled eggs, and braised cabbage lettuces.

Andalouse (f)
A l'Andalouse; Andalusian style.
Name of a garnish for removes or entrees, consisting of groups of spring cabbage, lettuces, and short pc. of fried sausages, served with demi-glace sauce.

Andouille (f)
Literally a hog's pudding; a kind of French sausage.

Andouillettes (f)
Forcemeat balls.
A kind of sm. sausages.
A salpicon of poultry or game wrapped in pig's caul and fried.

Angelica
Is the name of a green fruit rind used in the kitchen, the tender tubular stems of which, after being preserved with sugar, are used for the purpose of decorating and flavouring sweet dishes.

Angelique (f)
Angelica.
Is the name of a green fruit rind used in the kitchen, the tender tubular stems of which, after being preserved with sugar, are used for the purpose of decorating and flavouring sweet dishes.

Angelot (f)
A sm. rich cream cheese made in Germany.

Angels on Horseback
A savoury.
Oysters rolled in bacon slices, grilled, and served on toasted or fried bread croutes.

Angfouste (f)
A l'Angfouste; An American garnish for meat entries, consisting of baked eggs.

Anglaise (f)
A l'Anglaise; English style.
Affixed to a dish usually implies that it consists of something plain roast or plain boiled, or that the dish is prepared in a style typical of this country, which does not necessarily follow that it must be plain.

Anguille (f)
Eel.
A genus of soft finned fish.

Animelles (f)
Lamb's fry.

Anis (f)
Anise.
Aniseed.
Aromatic plant, used for flavouring sweet puddings, creams and pastries.
In Germany it is used as 1 of the ingredients in a fancy bread called Anisbrod.
The anise plant is a native of Egypt and China.

Anise
Aniseed.
Aromatic plant, used for flavouring sweet puddings, creams and pastries.
In Germany it is used as 1 of the ingredients in a fancy bread called Anisbrod.
The anise plant is a native of Egypt and China.

Aniseed
Anise.
Aromatic plant, used for flavouring sweet puddings, creams and pastries.
In Germany it is used as 1 of the ingredients in a fancy bread called Anisbrod.
The anise plant is a native of Egypt and China.

Aniseed Cordial
A liqueur.

Aniser (f)
To strew over with aniseed, or to mix with aniseed.

Anisette (f)
Aniseed cordial.
A liqueur.

Apfel (g)
Apple.
The orig. apple of this country is the crab, which is astringent and bitter.
There are about 3 hundred kinds of apple now cultivated.

Api (f)
Name of 1 sm. French dessert apple.

Apothecary
Pottinger.
Spice merchant.
Pottinger being the ancient, popular name for apothecary or spice merchant.

Appereils (f)
Culinary term for prepared mixtures; a formal prep.

Appetissant (f)
Appetising; something to whet the appetite; relishing.

Appetissants
A hors d' oeuvre, consisting of stuffed Spanish olives, dressed on little croutes of fried bread.

Appetit (f)
Appetite (f)
Appetite-Brillat-Savarin give the following most elaborate and graphic definition concerning appetite: "Motion and life create in the living body a constant loss of substance, and the human body, which is a most complicated machinery, would soon be unfit for use if Providence did not provide it with a compensating balance, which marks the very moment when its powers are no longer in equivalence with its requirements.|
The great Careme, who was for a time chef to the Prince Regent in England, used to discuss matters of gastronomy daily with his royal master.
One day the Prince said, "Careme, you will make me die of indigestion, for I long to eat of everything you send to table; everything is so tempting." "Sire, " answered Careme, "my business is to provoke your appetite, it is not for me to regulate it."

Appetite (f)
Appetit (f)
Appetite-Brillat-Savarin give the following most elaborate and graphic definition concerning appetite: "Motion and life create in the living body a constant loss of substance, and the human body, which is a most complicated machinery, would soon be unfit for use if Providence did not provide it with a compensating balance, which marks the very moment when its powers are no longer in equivalence with its requirements.|
The great Careme, who was for a time chef to the Prince Regent in England, used to discuss matters of gastronomy daily with his royal master.
One day the Prince said, "Careme, you will make me die of indigestion, for I long to eat of everything you send to table; everything is so tempting." "Sire, " answered Careme, "my business is to provoke your appetite, it is not for me to regulate it."

Appetite
Denotes a desire to eat, and is announced in the stomach by a little weakness, combined at times with a little pain, and a slight sensation of lassitude.
Meanwhile the mind is ocied with objects bearing upon its wants, whilst memory recalls such things as please the taste, or, in other words, imagination fancies it sees those things for which 1 longs; the stomach becomes sensitive, the mouth becomes moistened, and all the digestive powers become ready for action.
This is the feeling of 1 that is hungry, and to have an appetite 1 must be hungry.

Apple
The orig. apple of this country is the crab, which is astringent and bitter.
There are about 3 hundred kinds of apple now cultivated.

Apple Fool
A puree of apples (apple pulp), flavoured with cinnamon, clove, and sugar, mixed with new milk or cream, served as cream liquid or 1/2 frozen in glass dishes or goblets.

Apple Hedgehog
Name of a dish of stewed apples (whole), the centres of which are filled with jam, arranged in the form of a hedgehog, decorated with shreds of almonds, covered with icing sugar, and browned in the oven.

Apple Meringue
This is similar to apple snow, but is baked in a slow oven after being dressed on the dish.

Apple Pupton
A kind of apple pudding made with apple pulp, breadcrumbs, butter, eggs, and sugar, baked in a plain mould, and served with a fruit syrup (hot).

Apple Snow
Name of a sweet dish composed of apple pulp or puree, mixed with sugar, etc. This is mingled into some stiffly-whipped and sweetened egg white.
The mixture is piled high in a glass dish, and decorated with fruit jelly.

Apple Tansy
This is a kind of apple fritter.
The batter is made of cream and eggs, and poured over partially-stewed apples; they are fried in butter, and served very hot.

Apples of the Moors.
Love-Apples.
Tomato.

Apricot
Sm. fruit of the peach order.
1st. introduced in England about 1562.
A delicious fruit, most favoured as dessert fruit; also largely used for tarts, jam, marmalade, and jelly.

Aprikose (g)
Apricot.
Sm. fruit of the peach order.
1st. introduced in England about 1562.
A delicious fruit, most favoured as dessert fruit; also largely used for tarts, jam, marmalade, and jelly.

Arbre a pain (f)
Bread Fruit.
The fruit of the bread-fruit tree, which is excellent as food.

Arbousse (f)
A kind of water-melon, a native of Astracan.

Argenteuille (f)
Name of a county in France, Dep.Seine-Oise, celebrated for asparagus.
Asperge d' Argenteuille.

Arrack
A spirituous liqueur, very common in India and Russia and other countries.
Sometimes used in the prep. of punch and syrups.

Ariston (Greek word)
Breakfast bit.
A kind of bread dipped in wine.

Aries (f)
A town in France (Bouche du Rhone), celebrated for its sausages.
Saucissons d'Arles.

Armourettes
Amourettes
Marrow cut in strips and crumbed.

Aroma
Aromatic quality.

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

Aromatiser (f)
To flavour with spice or savoury herbs.
Aromatic seasoning.

Arome (f)
Aroma.
Aromatic quality.

Arrowroot
A tropical plant used for thickening sauces and other culinary preps.
It is said the Indians extracted a poison for their arrows from this root, hence the name.

Artichaut (f)
Artichauts (f).
Artichoke.
Globe Artichoke.
A plant extensively cultivated for culinary purposes, like a thistle, with lg. scaly heads similar to the cone of a pine.

Artichoke
Globe Artichoke.
A plant extensively cultivated for culinary purposes, like a thistle, with lg. scaly heads similar to the cone of a pine.

Artois (f)
Old county of Pas de Calais, France .
Several dishes are called after this name.
d'Artoise-feuilletage, pastry with jam; also savouries.

Asparagus
An esculent plant, origionally a wild sea-coast plant of Great Britain.
In season from Apr. till end of Jul.

Asperge d' Argenteuille
Celebrated asparagus of French County Dep. Seine-Oise.

Asperges (f)
Asparagus.
An esculent plant, origionally a wild sea-coast plant of Great Britain.
In season from Apr. till end of Jul.

Aspic (f)
A l'aspic;
Set in aspic, or garnished with aspic.
Savoury jelly.

Aspiquer
A modern Parisian culinarism, meaning to put lemon-juice, or "reduced vinegar, "into a jelly, a sauce or a gravy (Gouffe).
The expression is therefore misleading; the proper verb to use would be acidulating, to acidulate.

Assaisonnement (f)
Flavouring.
Seasoning.
Certain ingredients consisting principally of spices, herbs and essences, used in cookery to impart taste or flavour to food in order to render it more palatable.
That which is used to render food palatable and more relishing.
The word is also employed to include forcemeat and stuffing.
Seasoning, condiment, sauce.

Assalsonner (f)
To season, to mix.

Assiette (f)
A plate.
Une assiette propre, a clean plate.

Assiett (f)
A plateful.

Assiettes (f)
Name given to sm. entrees, not containing more than a plate will hold.

Astrachan (f)
Astracan (f)
A Caviare variety, reputed to be the best of it's kind; Astrachan or Astracan being the Russian province it is exported from.

Astracan (f)
Astrachan (f)
A Caviare variety, reputed to be the best of it's kind; Astracan or Astrachan being the Russian province it is exported from.

Atelets (f)
Hatelettes (f)
Sm. silver or wooden skewers used for decorative purposes.

Athenienne (f)
A l'Athenienne; Athenian style.
Larded, braised, and garnished with fried egg-plants, served with Madere sauce.

Atherine (f)
Sand-smelt.
A species of fish similar to smelts, distinguishable from the real smelt by the absence of the cucumber smell so peculiar to the latter.
Sand-smelts are often passed for real smelts, and though not so fine in flavour and taste they are found to be both delicate and wholesome.
They are generally dressed and served in the same manner as smelts.

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

Au Beurre Noir (f)
Browned Butter.
Anything done in butter which is cooked to a brown color.

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

Au Gras (f)
Gras (f)
A French term that signifies the article specified is dressed with rich meat gravy or sauce.

Au Gratin (f)
Gratin (f)
A term applied to certain dishes prepared with sauce, garnish, and breadcrumbs, and baked brown in the oven
It is served in the dish on which baked.

Au Jus (f)
Jus (f).
Juice.
Broth.
Gravy.
A term for dishes of cooked meats, dressed with their own juice or gravy, but thus seasoned without any thickener (liaison).

Au Lait (f)
Prepared with milk, or in milk.

Au Maigre (f)
Maigre (f)
A French expression.
Dishes prepared without meat.
Applied to Lenten dishes.

Au Naturel (f)
Naturel (f)
Natural.
Food cooked plainly, simply and quickly prepared.

Au Vin Blanc (f)
Vin Blanc (f).
Done in white wine.

Aubergfiste (f)
A l'Aubergfiste; Inn-keeper's style.
Hotel-keeper.

Aubergine (f)
Egg-plant.
A garden vegetable plant, a melongena, vegetable-marrow.
Also the name of a kind of sm. Parisian sweetmeat.

Aucre d' orge (f)
Barley sugar.

Aufour (f)
Baked in the oven.

Augustine (f)
A l'Augustine; Augustine's style.

Auhuminea
The North American Indian term for parched corn.

Aumelette (f)
Synonym of omelette.

Aurore (f)
A yellow color.
A culinary expression for dished up high.
A garnish consisting of stuffed eggs, quartered, bread croutons, and Aurore sauce.

Aurore Sauce (f)
Consists of Allemande or Bechamel and tomato sauce, flavoured with chili vinegar and dice of mushrooms.

Aveline (f)
Filbert.
A fine nut of the hazel kind.
A dessert nut largely cultivated in Kent.

Avoine (f)
Gruel.
Oats.
Oatmeal.
Porridge.
Water-Gruel.
The grain of the oat dried in a kiln and ground.
There are 3 kinds; coarse, med., and fine.
Used for soups and puddings,
Oatmeal, an every-day article of diet of the Scottish peasantry, when cooked and eaten in the form of porridge or gruel, is considered the most perfect e.g. of a complete food.


Avola
Name of Sicilian town renowned for its sweet almonds.

B.
(Baa-Blz)

Baba
(from the Polish word babka).
A very light yeast cake.
Substitute for tipsy-cake.

Babeurre (f)
Butter milk.

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

Bacalao
Name of a Spanish fish speciality, consisting usually of salt cod, with a savoury dressing.

Backing's
Name of a kind of fritters, best known in America, where they form a highly-esteemed dish for breakfast.

Bacon
The sides of a pig salted or pickled and smoked.

Bael Quince
Bengal Quince.
A fruit of the orange tribe.
Highly esteemed in India as a preserve, either as jam or as a syrup.

Bagration (f)
A word used for high-class dishes (soups).
Bagration was a Russian count, whose chief cook was the celebrated A. Careme.

Baie de Ronee (f)
Mure de ronee (f)
Blackberry.
An edible fruit of the bramble, found growing wild in England.
Very much esteemed by country people, and used for puddings, etc., and jam and syrup, which are considered to be very healthy.

Bain-Marie (f)
The culinary water-bath.
It is 1 lg. open vessel,/2 filled with hot water, where sauces, etc., "are kept so that they are nearly at the boiling-point without burning or reducing.

Baking
A mode of cooking; food cooked by a dry heat.
The word "baking "is usually applied when articles are cooked in an oven or some other close structure, in which the action of the dry heat is more or less modified by the presence of steam which arises' from the food whilst cooking.

Ballotine (f)
Sm. balls or rolls of meat or fowl.

Banane (f)
Banana.
Fruit of the plantain tree.
Used as dessert fruit; also for creams, ices, fritters, etc.: This fruit forms 1 of the principal sources of food in the tropics.
It is eaten raw when ripe, but when unripe it is boiled and eaten as a vegetable, or baked and served with orange juice.

Banana
Fruit of the plantain tree.
Used as dessert fruit; also for creams, ices, fritters, etc.: This fruit forms 1 of the principal sources of food in the tropics.
It is eaten raw when ripe, but when unripe it is boiled and eaten as a vegetable, or baked and served with orange juice.

Bannocks
A kind of thin, round, flat cake, made with oatmeal, butter, baking powder and water.
They are baked like griddle cakes, or in a hot iron frying-pan.
Finally, they are toasted till quite crisp.

Banquet (f)
A sumptuous feast; an entertainment of eating and drinking.

Banqueter (f)
To banquet, to feast, to treat oneself with a good feast.

Bantam Fowl
A very sm. fowl, so called because it was origionally brought from Bantam, Java.
It is now largely bred in this country.

Baraquille (f)
A lg. pie made of rice, chicken, and truffles.

Barbeau(f)
Barbue (f).
Barbel.
A fish of the carp family.
A coarse fish, similar in shape to turbot.
This fish is but seldom eaten in England; but in some parts of the Continent it is often found and appreciated.

Barbel
A fish of the carp family.
A coarse fish, similar in shape to turbot.
This fish is but seldom eaten in England; but in some parts of the Continent it is often found and appreciated.

Barbecue (f)
The mode of cooking (roasting) an animal whole; a social entertainment in the open air; to dress and roast whole.

Barbe de Bouc (f)
Plant resembling the salsify.
Boiled in water or stock, or baked.

Barberry
A sm. fruit resembling the black currant, both in size and color.
Largely used for preserves, jellies, and pickles; the flavour being rather acid it is not eaten raw.

Barbottes en Casserole (f)
Stewed eel-pout, en casserole.
Denotes a special process of cooking in fire-proof earthenware pan.

Barbue (f)
Barbeau (f).
Barbel.
A fish of the carp family.
A coarse fish, similar in shape to turbot.
This fish is but seldom eaten in England; but in some parts of the Continent it is often found and appreciated.

Barder (f)
To cover breasts of game or poultry with thin slices of bacon fat.

Barm.
Ferment.
Yeast.
The scum of malt liquor.
The froth of beer when it begins to ferment.
When pressed and reduced to a dough it preserves a very long time, and is often used in confectionery and as yeast for sm. bread.
A prep. which when added in sm. quantities to a flour mixture, quickens the process to ferment the dough.

Baron of Beef
A very lg. joint of the ancient kitchen.
It consists of both sides of the back, or a double sirloin, and weighs from 40-100 lb.
It is always roasted, but is now rarely prepared, except at some festive occasions of the English Court, or at some great public entertainment.
It is generally accompanied by a boar's head.

Basilic (f)
Basil.
An aromatic culinary herb, allied to thyme.
It is included in the "sweet "as well as "savoury "herbs, on account of its pleasant aromatic smell and taste.

Basil
An aromatic culinary herb, allied to thyme.
It is included in the "sweet "as well as "savoury "herbs, on account of its pleasant aromatic smell and taste.

Basler-Leckerlis (g)
A kind of dessert biscuits; Bale delicacy; richly flavoured with honey and spice, called after the town of Bale, where they are mostly made.
These delicacies are to be found at almost every railway buffet on the Continent.

Bar (f)
Bass.
A fish in season from May till Sept., belonging to perch family.
This fish is most highly esteemed as an article of food owing to its delicate flavour.

Bass
A fish in season from May till Sept., belonging to perch family.
This fish is most highly esteemed as an article of food owing to its delicate flavour.

Baste
To baste.
To drip fat op roasting meat.
Basting is done in order to prevent the outside of joints, etc., that are being roasted or baked from becoming dry.

Bath Chaps
The cheek and jaw-bone of the pig, salted and smoked.
Thus called because those coming from Bath were 1st. known, and the 1st. to obtain a reputation as being the very finest.
Bath still enjoys this honour.

Batons royaux (f)
Sm. patties of minced chicken and game; the favourite dish of Charles XII.

Batter
A mixture of several ingredients beaten together.

Batterie de cuisine (f)
A complete set of cooking utensils and apparatus.

Bavarian Cream
A kind of cold custard pudding.

Bavaroise (f)
Bavarian cream.
A kind of cold custard pudding.

Bavaroise a Teau (f)
Tea flavoured with syrup of capillaire and orange-flower water.

Bayleaf
The leaf of a species of the laurel tree, known, as the cherry laurel.
Largely used as flavouring.
It is generally included in the bouquet garni.
Bayleaf flavour should always be used in moderation.

Be' cassine (f)
Becasse (f).
Coq du bruyere (f).
Dolt.
Snipe.
Woodcock.
A sm. marsh bird.
A bird allied to the snipe.
Seasonable Oct. to Dec.

Bearnaise (f)
A word much used in cookery for a rich white herb sauce.
Comes from the word Bearn, birth-place of King Henry IV, who was a great gourmand.

Becasse (f)
Be' cassine (f).
Coq du bruyere (f).
Dolt.
Snipe.
Woodcock.
A sm. marsh bird.
A bird allied to the snipe.
Seasonable Oct. to Dec.

Bechamel (f)
French white sauce.
Recognised as 1 of the 4 foundation sauces.
The name of this sauce is supposed to come from the Marquis de pechamel, an excellent chef, who acted as steward in the service of King Louis XIV.

Beef
Beef has from time immemorial been esteemed as the most substantial food.
Its mode of cooking is usually of the simplest kind, though an infinite variety of dishes are made from it.

Beef Broth
Beef Stock.
A plain clear soup.
Unclarified beef broth or unclarified gravy soup, with or without garnish.
A favourite dish of France which has been famed for several centuries.

Beef Stock
Beef Broth.
A plain clear soup.
Unclarified beef broth or unclarified gravy soup, with or without garnish.

Beef Marrow
The fatty substance in the hollow part of bones.

Beefsteak Society
Was founded in London by a John Rich in 1785, and lasted till 1867.

Beer
A beverage made of malt and hops.
1st. known by the ancient Egyptians, from whence it was brought to the Greeks, Romans, and Gauls.
A Roman historian mentions this beverage as being in daily use under Julius Ceasar (about the beginning of the Christian era).

Beetroot
A saccharine root used, when boiled and pickled, for salads and garnish; an excellent appetiser.
It is of great value in France and Germany, where it is extensively cultivated, and used for the manufacture of sugar.

Beignets (f)
Fritters.
A kind of pancake, fried in deep fat.
Anything dipped in batter, crumbed or egged, and fried.

Bengal Quince
Bael Quince.
A fruit of the orange tribe.
Highly esteemed in India as a preserve, either as jam or as a syrup.

Bergamot
Bergamotte.
A species of pears, with a very agreeable flavour.

Bergamotte
Bergamot.
A species of pears, with a very agreeable flavour.

Bergamder
A species of duck.

Berle
Ache.
Celeriac.
Celery.
Celery-root.
Smallage.
Smallage denotes Water parsley, culinary herbs.
Ache or Berle being Old English names for celery, celeriac, or celery-root.
Celeriac or Celery-root being a turnip-rooted species of the celery plant of which the bulb only is used; usually served as a vegetable, stewed in broth.
Celery, a salad plant, eaten raw or dressed as salad or cooked and served in various ways, as a vegetable or in soups.

Berlinois (f)
A kind of light yeast cakes in the shape of balls; similar to dough nuts.

Bernard, Emile
Name of a famous chef de cuisine who died in 1897.
Was chef for many yr. to the Emperor William I.

Betterave (f)
Beetroot.
A saccharine root used, when boiled and pickled, for salads and garnish; an excellent appetiser.
It is of great value in France and Germany, where it is extensively cultivated, and used for the manufacture of sugar.

Beurre (f)
Butter.
Butter was 1st. used as a food by the Hebrews; the early Greeks and Romans used it as a medicine or ointment.

Beurre Fondu (f)
Drawn Butter.
Melted Butter.
Sometimes served in place of sauce.
Beurre Fondu also stands for a plain white sauce, described by the French as the 1 English sauce.

Beurre Noir (f)
Anything done in butter which is cooked to a brown color.

Beurre Noisette (f)
Nut-brown butter.
Butter melted over the fire until it begins to brown.

Beurrer les Monies
`A Beurrer les Monies';
To butter moulds.

Bier (g)
Beer
A beverage made of malt and hops.
1st. known by the ancient Egyptians, from whence it was brought to the Greeks, Romans, and Gauls.
A Roman historian mentions this beverage as being in daily use under Julius Ceasar (about the beginning of the Christian era).

Biere (f)
Beer.
A beverage made of malt and hops.
1st. known by the ancient Egyptians, from whence it was brought to the Greeks, Romans, and Gauls.
A Roman historian mentions this beverage as being in daily use under Julius Ceasar (about the beginning of the Christian era).

Biftek (f)
The name given on the Continent to fillet steak or beefsteak.

Bigarade (f)
Seville Orange.
Bitter or sour orange.

Bigarreau
The white-heart cherry.

Bigarure (f)
Is the name given to a rich stew made from pheasants, capons, etc.

Bilberry
Huckleberry.
Whortleberry.
A fruit used for compotes, syrups, and sweet sauces.
There are 2 sorts.
One originates from America, and is very savoury, and is eaten freshly picked with savoury milk or a cream sauce.
The other kind of whortleberry is 1 sm. fruit, of dark blue color; seasoning certain dishes.
Wine merchants use it to color white wine.

Bill of Fare
Menu (f)
Literary, min. details, of meal.
In a culinary sense; a list of dishes intended for meal courses
Menu cards were 1st. used at table in 1541.
Pronounce "menu" as "mennoo" so that the sec. syllable is sounded as something between "new" and "noo.|

Bind
To make a mixture and moisten it with egg, milk, or cream, so that it will hold together and not curdle.

Bird's Nest
(edible)
Constructed by 1 sm. Indian swallow species, found on the coast of China.
There are 2 kinds, the black and white nests, the latter being much more rare, and consequently more thought of than the former.
The Chinese look upon these edible birds' nests as a great delicacy, and often make them into soup.

Biscottes.
Thin slices of brioche paste, gently baked, buttered and sugared, generally served with tea.

Biscuit
Dry cakes.
Fancy biscuits are used as dessert, whilst ship, captain and others are used on long voyages, instead of bread.
The name is derived from the French "bis-cuite,| i.e., twice baked.
Also applied to a certain dessert, delicately prepared sm. French cakes, etc.

Bishop
Drink made of wine, oranges, and sugar.
It was very popular in Germany during the Middle Ages.

Bisque (f)
Is the name given to certain soups usually made with shellfish.

Bisquotins (f)
A kind of obsolete sweetmeats known since a.d. 241, when they were made by Huns.

Bitter (g)
An essence or liqueur made from different kinds of aromatic plants, herbb, or fruits.

Black Currant
A sm. kind of grape fruit.

Blackberry
An edible fruit of the bramble, found growing wild in England.
Very much esteemed by country people, and used for puddings, etc., and jam and syrup, which are considered to be very healthy.

Blanc (f)
A white broth or veal stock gravy.

Blanch
To put anything on the fire in cold water until it boils; then it is drained and plunged into cold water.

Blanchailles (f)
Whitebait.
The smallest known species of the herring genus.
When fried they form 1 of the most appreciated dishes of the "haute cuisine.|
Owing to their great delicacy they ought to be cooked as fresh as possible.
Slices of lemon and thinly cut brown bread and butter are always handed round with this fish.
Seasonable Feb. to May.

Blanchir (f)
Blanch.
To put anything on the fire in cold water until it boils; then it is drained and plunged into cold water.

Blanc Mange (f)
A white sweet food.
A sweet cream set in a mould.
Origionally a maigre soup, made of milk of almonds.
It is wrong to add coloring matter to a blanc mange; hence chocolate blanc mange is incorrect.

Blanquette (f)
White Stew.
A stew usually made of veal or fowl, with a white sauce enriched with cream or egg-yolks.

Bleak
A sm. species of river fish.
Seasonable Sept. to Nov.
A sea-fish, so resembling the bleak, it is often called sea-bleak.
Its flesh is white and of good taste.
Mostly eaten baked or cooked in white caper or tomato sauce.
It is also nice fried.

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

Bloaters
Are slightly salted and 1/2 dried herrings, which constitute a common breakfast dish in England.
Those from Yarmouth are the best known; they are dried in smoke, whereas the bloaters cured in Norway are salted and dried, but not smoked.

Blonde de Veau (f)
A very rich veal broth, used for flavouring and enriching white soups and sauces.

ill just leave it there because it typifies all the ways in life we pretend to be doing ONE thing and REALLY are JUST IMPOSTERS


Right People

why we really suffer so greatly??

every time I try to post on the WEB
somebody has an objection

just like
when you buy from a store
it must be new
or sommebody comesalong and ruins all commerce till you stop and go back to packing redundant goods away forever to rot and erode and decay
then go and buy new ones
mostly pack them away unused and plug it all up until your all bricked up sealed up and weighed down by a piano ited to your constipated ass
and still
the Man takes 2 of evetthree plys to burn in a bonfie to worship Satan

wont post
word language prejudice discrimination

IT's a FOOD COOKING TERMS LIST to convert those poo-poo words to ENGLISH
of which we're all supposed to be using as a common tongue
by now

so when I start posting it pice by piece to eliminate the bad word
what happens?

Huh?


captcha

your friendly neighbourhood imposter censor in guise of internet crime detection
posing as Big Brother to IMPOSE its FALSE DOCTRTINE

not to play silly godly godly godlodesque godessence god forbiddend commputer games

SINCE ITS NOW RUINED ANYHOW?

did I not just log onto my OS with a PIN NUMBER ALREADY?

beast dont know when it's sniffed it's own buthole and gotten a sour tongue from dip-stick in the

WRONG HOLE

C.

Cabbage
A well-known vegetable; plants of several species forming a head in growing.

Cabillaud (f)
Codfish.
A sea fish.
The oil from the liver of the cod is highly beneficial for lung and chest complaints.
In season from Sept. till end of Apr.; obtainable all the yr.

Cabillaud Farci (f)
Stuffed codfish.

Cafe (f)
Coffee
A beverage made from coffee grinds, prepared by straining boiling or percolating water through them.
A coffee-house or restaurant.

Cafe Vierge (f)
An infusion of the whole coffee beans.

Cafeine (e)
A bitter substance obtained from coffee.

Caille (f)
Quail.
A bird of the grouse kind.
Its flesh is very delicate and much esteemed by epicures.
In prime condition from Sept. to Jan.

Cailles Farcies (f)
Stuffed quails.

Cailles Roties (f)
Roast quails.

Cake
A round flat cake, generally decorated.
Generally a mixture of flour, dried fruits, etc., with butter, eggs, or B.P., used to make it light, baked in tins or sm. patty-pans.
Essentially a cake made of well-beaten butter dough.

Calabash Tree
Grown in America.
The fruit resembles the melon and has an agreeable taste.

Calebasse (f)
Macoquer (f)
Fruit of the calabash tree (calebassier (f) ), grown in America.
The fruit resembles the melon and has an agreeable taste.

Calebassier (f)
Calabash Tree.
Grown in America.
The fruit resembles the melon and has an agreeable taste.

Callipash
A portion of glutinous meat to be found in the upper shell of the turtle.

Callipee
The glutinous meat found in the under part of a turtle's under shell.

Camerain
Name of a costly soup invented by an actor of the 18th. century of that name, the price of the soup being £6.
The gastronomic work, "Almanach des Gourmands, " by Grimod de la'
Reyniere, was dedicated to Camerain.

Canape
Much used for hors-d' oeuvres and savoury dishes.
The word means sofa; it consists, as a rule, of slices of bread cut into various sizes, used plain, or fried in oil or butter, or else grilled.

Canard (f)
Duck.

Canard Roti (f)
Roast duck (e)

Canard Sauvage (f)
Wild duck (e)

Candied Apricot
Masked with apricot marmalade.

Candied Peel
Consists of the outer rind of lemon, orange, citron, or lime, encrusted with sugar, and is used as an ingredient of minced meat for mince pies and various sorts of cake.

Caneton (f)
Duckling

Caneton Roti (f)
Roast duckling (e)

Caneton de Rouen (f)
Rouen duckling.
Rouen is celebrated for the superiority of its ducklings; they do not bleed them as here, but thrust a skewer through the brain, thus keeping the blood in the flesh.

Canelons (f)
Cannelons (f)
Sm. rolls of pastry stuffed with minced meat, etc.

Cannelle (f)
Cinnamon.
The inner bark of a species of laurel.
This shrub grows wild at Java and Ceylon, but is cultivated in the East and West Indies.

Cannelons (f)
Canelons (f)
Sm. rolls of pastry stuffed with minced meat, etc.

Caper
Flower of an Asian shrub.
They are pickled with water and salt.
The capers contain much salt and a little oil.
There is a sauce called aux capres, in which capers furnish the desired piquancy.

Caper Sauce
White or brown sauce.

Capillaire
A plant.
A syrup flavoured with orange-flowers, etc.; sirop de capillaire.

Capilotade (f)
A culinary expression for a mixed hash.

Capsicum Pepper
Paprika.
A kind of mild, sweet Hungarian brilliant, scarlet colored, red pepper.
It is less pungent than the Spanish pepper.

Caplan
A fish of the salmon family, resembling smelt, of very delicate flavour.

Capon
A pc. of bread boiled in soups; a crust of bread rubbed with garlic.
A castrated Cock or Rooster.

Capre (f)
Caper.
Flower of an Asian shrub.
They are pickled with water and salt.
The capers contain much salt and a little oil.
There is a sauce called aux capres, in which capers furnish the desired piquancy.

Caramel (f)
Burnt-Sugar Coloring.
A substance made by boiling sugar to a dark brown, used for coating moulds, and for liquid coloring.

Carcass
The body of an animal; the bones of poultry or game.

Carcasse (f)
Carcass.
The body of an animal; the bones of poultry or game.

Charcuterie (f)
Espece de Ragout (f)
Kickshaw
This is a name used in cookery which may be given to ariy dish prepared with extraordinary nicety
It is usually applied to such things as are regarded luxuries by the rich.

Cardamomes (f)
Cardamoms.
A spice used for flavouring meat and sweet dishes.

Cardamoms
A spice used for flavouring meat and sweet dishes.

Cardes (f)
A vegetable much esteemed in France.
Mostly served as a puree.

Cardon (f)
Cardoon.
A garden plant resembling artichokes in flavour.

Cardoon
A garden plant resembling artichokes in flavour.

Carelet (f)
Carrelet (f).
Flounder.
A sm. flat fish, of delicate flavour, found in the North Sea.
In season all the yr. except in May, Jun. and Jul.

Careme A.
The name of a celebrated chef, born in Paris in 1784, died 1888.
Author of several culinary works.
Chef to the Prince Regent, George IV of England, and the Emperor Alexander I of Russia.

Carmine
Crimson coloring used in confectionery, etc.

Carottes (f)
Carrots.
A garden plant in its root (red or yellow-colored).
Carrots were 1st. introduced into England by Flemish gardeners in the time of Elizabeth.
In the reign of James I., they were still so uncommon that ladies wore bunches of them on their hats and on their sleeves instead of feathers.

Carp
An excellent pond or river fish, obtainable all the yr. round.

Carpe (f)
Carp
An excellent pond or river fish, obtainable all the yr. round.

Carpentras (f)
A la' Carpentras; Carpentras Style.
A surname to dishes flavoured with or consisting of truffles as a garnish.
Carpentras, like Perigord, is a district where truffles of excellent flavour and size grow largely.

Carrel (f)
Nec.
The rib part of veal, mutton, lamb, or pork.

Carrelet (f)
Carelet (f).
Flounder.
A sm. flat fish, of delicate flavour, found in the North Sea.
In season all the yr. except in May, Jun. and Jul.

Carrots
A garden plant in its root (red or yellow-colored).
Carrots were 1st. introduced into England by Flemish gardeners in the time of Elizabeth.
In the reign of James I., they were still so uncommon that ladies wore bunches of them on their hats and on their sleeves instead of feathers.

Cartridge
A culinary term meaning a circular pc. of greased paper, used for covering meat, etc., during the process of cooking.

Carve.
To cut poultry or game into joints; to cut up meat into slices, etc.

Carviol
A vegetable very much the same as cauliflower, best known and cultivated in Austria.

Cascalope (f)
Escalope (f)
Collops.
Scollop.
Cascalope being an obsolete name.
Thin round steaks of veal.
Thin slices of any kind of meat, usually egged, crumbed and fried.

Caseine (e)
The coagulated substance (flesh-forming) of milk and certain leguminous plants.
The curd of milk from which cheese is produced.
Cheese is therefore an important flesh-forming food in a concentrated form.

Casha
An Indian dish, made with maize and cream.

Cassava
Manioc
A tropical plant, from which tapioca is taken.
Tapioca being obtained from the roots of the cassava (manioc plant), a native of the tropical parts of Asia, America and Africa.
Brazil exports the most to this country.
Tapioca is considered to be 1 of the most easy digestive farmaceous foods, and is therefore recommended for invalids and children.

Casserole (f)
A copper stewpan.
When used in menus it indicates the form of rice, baked paste crust, or macaroni, filled with minced meat, game puree, etc.

Cassis (f)
The part which is attached to the tail end of a loin of veal
Also a name for black-currant syrup or liqueur.

Cassonade (f)
Moist sugar.
Unrefined Sugar.

Castelanc (f)
A kind of green plum.

Catchup
Catsup.
Ketchup.
Name of a much-esteemed sauce.
The best known ketchups are made of fresh mushrooms mixed with salt, and flavoured with spices.
Tomato ketchup is prepared in a similar way, or walnut ketchup, for which unripe walnuts are used.

Catfish
A fish of the shark kind.

Catsup
Catchup.
Ketchup.
Name of a much-esteemed sauce.
The best known ketchups are made of fresh mushrooms mixed with salt, and flavoured with spices.
Tomato ketchup is prepared in a similar way, or walnut ketchup, for which unripe walnuts are used.

Caudle
A drink made of gruel, milk, and raw beaten eggs, flavoured with sugar, lemon, nutmeg, and other spices.
A favourite drink for invalids.

Caul
Cawl.
Crawl.
Kill.
A membrane in the shape of a net covering the lower portion of a pig's bowels, used for wrapping up minced meat, sausages, salpicon, etc.

Cauliflower
A delicate and highly-prized vegetable of the cabbage family.
In season Jun. to Nov.

Caviar (f)
Caviare
The salted roe of sturgeon or sterlet (fish eggs).
Astrachan or Astracan being the name of a caviare variety, reputedly the best of its kind, exported from the Russian province of that name.
Also `Boutarque' being the name of a special kind of caviare, very little known and not appreciated in this country.

Caviare
The salted roe of sturgeon or sterlet (fish eggs).
Astrachan or Astracan being the name of a caviare variety, reputedly the best of its kind, exported from the Russian province of that name.
Also `Boutarque' being the name of a special kind of caviare, very little known and not appreciated in this country.

Cavona
Name of new flavouring essence of exquisite aroma.

Cawl
Caul.
Crawl.
Kill.
A membrane in the shape of a net covering the lower portion of a pig's bowels, used for wrapping up minced meat, sausages, salpicon, etc.

Missed alot of B words there technical difficulty pay it no bother

moving right along

Cayenne Pepper
An extremely pungent, aromatic condiment; it consists of the ground seeds of a species of capsicum of a red color.
Similar to the even more potent Guinea Pepper.
It is also imported in pods known as chillies.
It is grown in England, and used for pickles, etc.

Cedrat (f)
A kind of citron-tree; its fruit is used for cakes, puddings, and ice-creams, and a special kind of oil is also prepared from this fruit.

Celeri (f)
Celery.
Ache.
Berle.
Smallage.
Smallage denotes Water parsley, culinary herbs.
Ache or Berle being Old English names for celery, celeriac, or celery-root.
A salad plant, eaten raw or dressed as salad or cooked and served in various ways, as a vegetable or in soups.

Celeriac
Celery-root.
Ache.
Berle.
Smallage.
Smallage denotes Water parsley, culinary herbs.
Ache or Berle being Old English names for celery, celeriac, or celery-root.
A turnip-rooted species of the celery plant of which the bulb only is used; usually served as a vegetable, stewed in broth.

Celery.
Ache.
Berle.
Smallage.
Smallage denotes Water parsley, culinary herbs.
Ache or Berle being Old English names for celery, celeriac, or celery-root.
A salad plant, eaten raw or dressed as salad or cooked and served in various ways, as a vegetable or in soups.

Celery-root
Celeriac.
Ache.
Berle.
Smallage.
Smallage denotes Water parsley, culinary herbs.
Ache or Berle being Old English names for celery, celeriac, or celery-root.
A turnip-rooted species of the celery plant of which the bulb only is used; usually served as a vegetable, stewed in broth.

Celestine (f)
A la' Celestine; Celestin style.
A monk so named after Pope Celestin.
From the Latin aelestia (heavenly).
Several dishes are called after this name.

Cepe (f)
Cepe
Esculent boletus, an edible mushroom, of yellowish color, having an agreeable and nutty flavour, largely cultivated at Bordeaux.

Cepe
Esculent boletus, an edible mushroom, of yellowish color, having an agreeable and nutty flavour, largely cultivated at Bordeaux.

Cercelle (f)
Sarcelle (f).
Sercelle (f).
Teal.
A sm. waterfowl similar to the wild duck.
Seasonable Oct. to Feb.

Cerf (f)
Deer.
Hart.
Stag.
Wild quadruped mammal hunted for venison.

Cerfeuil (f)
Chervil.
An aromatic garden herb plant the leaves of which form an excellent adjunct to salads, soups, sauces, etc.
Its flavour resembles a mixture of fennel and parsley.
The root of this herb is poisonous.

Cerise (f)
Cherry
This sm. stone fruit of the cherry tree has many varieties.
Some 800 different varieties of this fruit are now known, of which the black or Morella (guiyne) is the best for cooking purposes.
The white-heart cherry (Bujarreau) is the best of dessert cherries.
Cherries were known in Asia as far back as the 17th century.
Pliny states that Lucullus 1st. brought this fruit to Italy about 70 yr. before the Christian era, and records that the Romans afterwards introduced the cherry tree into Great Britain.
The name is derived from Kerasos (Cerasus), a town in Asia Minor.

Cerneau (f)
The kernel of a green walnut (e)
Usually prepared in salt-water.
A red wine is also made from these kernels, called vin de cerneaux, which is to be drunk in the walnut season.

Cerneaux Confits (f)
Preserved green walnuts.

Cervelas (f)
A kind of a thick and short smoked sausage made of pork, and seasoned with salt, pepper, and spices.

Cervelle (f)
Brain.
A substance within the skull of an animal.
Veal, lamb, pork and beef brains are used in cookery.

Cervelles de Veau (f)
Calf's Brains.

Chablis (f)
Vin de Chablis (f)
A famous French white wine, grown in and near Chablis, Burgundy.

Chair (f)
Flesh.

Champignons (f)
Mushrooms.
A plant of the edible fungi, principally used as flavouring for made dishes, and grilled when fresh.

Chapelure (f)
Breadcrumbs.
Dried breadcrumbs passed through a sieve.

Chapon (f)
Capon
A pc. of bread boiled in soups; a crust of bread rubbed with garlic.
A castrated Cock or Rooster

Charcuterie (f)
The word means roughly slashed; but in a culinary sense it denotes "pretty tiny kickshaws" of pork, which are prepared in many different fashions.
Black pudding, pig's ft. truffled, smoked pig's ear with truffles, Nancy chitterlings, saveloy, pig's liver, are all items of charcuterie.

Charcutier (f)
(from chair-cuite)
A purveyor of cooked and dressed meats.

Charlotte (f)
A corruption of the old English word Charlyt, which means a dish of custard.
Charlotte Russe and Apple Charlotte consist usually of thin slices of bread or biscuits, steeped in clarified butter and sugar, and laid out in plain moulds in a symmetrical order, after which they are garnished with cream, fruit or preserve.

Chartreuse
Orig. meaning, various kinds of vege-tables or fruit, dished up in the shape of goblets set in aspic or jelly.
In its degenerate form, cooked game, sm. poultry, etc., are cooked and dressed in chartreuse style, either hot or cold.

Charqui (f)
Jerked Beef
Beef cut into thin slices and dried in the sun.

Chataigne (f)
Chatalgne (f).
Marron (f).
Chestnut.
Named after the town of Castanea in Thessaly.
A nutritious and easily-digestible fruit; used as stuffing for turkeys, poulards, and capons, also as an ingredient in soups, sauces, and purees.
Marron a variety of lg. chestnuts.
As a sweet or dessert it is also used in various ways.
Chestnuts were a favourite food among the ancient Greeks.

Chatalgne (f)
Chataigne (f).
Marron (f).
Chestnut.
Named after the town of Castanea in Thessaly.
A nutritious and easily-digestible fruit; used as stuffing for turkeys, poulards, and capons, also as an ingredient in soups, sauces, and purees.
Marron a variety of lg. chestnuts.
As a sweet or dessert it is also used in various ways.
Chestnuts were a favourite food among the ancient Greeks.

Chateaubriand
Name of Viscount Francois Auguste, a great French gourmand, born in 1769, died 1848.
A favourite dish of fillet steak is called after him.

Chaudeau (f)
A sweet sauce served with puddings, etc.

Chaudfroid (f)
A name for dishes which are prepared hot, dressed and served cold, usually garnished with savoury jelly and truffles.

Chauffer a l'Ebullition (f)
Heated until boiling.

Chaussons (f)
A kind of French round flat pies filled with jam.

Cheese
The curd of milk coagulated and pressed.
As a food it possesses very distinct nutritive properties, and forms the principal nitrogenous food of many labouring people.
Its principal element is caseine, which is the chemical equivalent of egg white, gluten of wheat, and the fibrin of meat.
New cheese, although nutritious, is not easy of digestion.
Old cheese is said to promote digestion.

Cheesecake
A pastry; tartlets of a very light and flaky crust, with a mixture of cheese, curd, or almond, etc., in the centre.

Chef de Cuisine (f)
Chief of the kitchen; head cook.

Cherry
This sm. stone fruit of the cherry tree has many varieties.
Some 800 different varieties of this fruit are now known, of which the black or Morella (guiyne) is the best for cooking purposes.
The white-heart cherry (Bujarreau) is the best of dessert cherries.
Cherries were known in Asia as far back as the 17th century.
Pliny states that Lucullus 1st. brought this fruit to Italy about 70 yr. before the Christian era, and records that the Romans afterwards introduced the cherry tree into Great Britain.
The name is derived from Kerasos (Cerasus), a town in Asia Minor.

Chervil
An aromatic garden herb plant the leaves of which form an excellent adjunct to salads, soups, sauces, etc.
Its flavour resembles a mixture of fennel and parsley.
The root of this herb is poisonous.

Chestnut.
Named after the town of Castanea in Thessaly.
A nutritious and easily-digestible fruit; used as stuffing for turkeys, poulards, and capons, also as an ingredient in soups, sauces, and purees.
Marron a variety of lg. chestnuts.
As a sweet or dessert it is also used in various ways.
Chestnuts were a favourite food among the ancient Greeks.

Chevanne (f)
Chub.
A sweet-water fish, resembling the carp.
Very little used for cooking purposes, it being exceedingly bony.

Chevreau (f)
Kid.
A young wild goat.
In the time of our forefathers the flesh was esteemed as much as lamb.
The meat is sweet and very tender.
It is usually cooked whole, like sucking-pig; larded or barded, and sometimes marinaded.

Chevreuil (f)
Roebuck.
Roedeer.
A sm. species of deer.

Chevreuse (f)
Sm. goose liver tartlets.

Chicoree (f)
Endive.
Succory.
A species of the genus succory.
A native of China and Japan, but grown in Europe since the beginning of the 16th century.
Used for salads, and as a vegetable.

Chiffonnade (f)
Soup herb leaves, finely shredded.

Chilli Pepper
Guinea Pepper
This is a kind of cayenne, prepared from the seeds of the ripe chili or capsicum annuum.
An extremely pungent, aromatic condiment; it consists of the ground seeds of a species of capsicum of a red color.
It is also imported in pods known as chillies.
A condiment similar to Chillies of which Cayenne Pepper is derived; which grows in East India; but even more pungent.
The name of Guinee pepper is also given to the ground seeds of dried fruit of certain plants of the same kind as capsicums, all of which have a pungent character and are the products of Western Africa.
It is grown in England, and used for pickles, etc.

Chillies
Cayenne Pepper pods.

Chine of Pork
Consists of the 2 hind loins left undivided, and cooked whole.

Chinne de Boeuf (f)
Shin of Beef.
The fore portion of a leg of beef.
Used for stock, for making soups, etc.

Chinois (f)
A pointed strainer with very fine holes, used for straining soups, sauces, and gravies.
A Chinese fruit.

Chipolata
Sm. Italian sausages.
Origin from an Italian ragout.
This name is also given to dishes which contain an addition of Italian sausages or a kind of mixed minced meat with which, they are served.

Chitterlings
Signifies mainly the boiled intestine or gut of ox, also of calf and pig; and sm. tripe.
The German for tripe is Kuttm, Kaldaimen.
Chitterlings also stands for sausages.

Chives
Sm. green onions.
Flavouring herb for soups and salads.

Chocolat (f)
Chocolate.
Cocoa.
The beans of the Theobroma cocoa tree infused by process of manufacture and made into paste, cake, or powder.
The cocoa tree is a native of the West Indies and South America.
The cocoa or cocao bean was held as a symbol of hospi-tality by the Siamese.
In olden times it served as a current coin in Yucatan.
Chocolate has been known as a favourite beverage as long as 400 yr. ago.
Introduced into England in 1520 from Mexico, and sold in London coffee-houses in 1650.

Chocolate
Cocoa.
The beans of the Theobroma cocoa tree infused by process of manufacture and made into paste, cake, or powder.
The cocoa tree is a native of the West Indies and South America.
The cocoa or cocao bean was held as a symbol of hospi-tality by the Siamese.
In olden times it served as a current coin in Yucatan.
Chocolate has been known as a favourite beverage as long as 400 yr. ago.
Introduced into England in 1520 from Mexico, and sold in London coffee-houses in 1650.

Chou (f)
Choux (f).
Cabbage.
A well-known vegetable; plants of several species forming a head in growing.

Chou Blanc (f)
White cabbage.

Chou de Bruxelles (f)
Choux de Bruxelles (f)
Brussels Sprouts.
A kind of sm. cabbage.
Seasonable from Nov. to Mar.

Chou Farci (f)
Stuffed cabbage.

Chou-Fleur (f)
Choux-Fleur (f).
Cauliflower.
A delicate and highly-prized vegetable of the cabbage family.
In season Jun. to Nov.

Chou Frise (f)
Kail.
Broccoli
A species of cauliflower.

Chou Rouge (f)
Red cabbage.
A species of the common cabbage with dark red leaves, chiefly used for pickling.
In Germany, France, and Switzerland it is prepared as a vegetable, when it is shredded finely and stewed in rich broth.

Chou Vert (f)
Green cabbage.

Choucroute (f)
Sourkrout.
A kind of pickled cabbage; cabbage preserved in brine.
A national dish of Germany.
Served hot with bacon or sausages.

Choux (f)
Chou (f).
Cabbage.
A well-known vegetable; plants of several species forming a head in growing.

Choux de Bruxelles (f)
Chou de Bruxelles (f)
Brussels Sprouts.
A kind of sm. cabbage.
Seasonable from Nov. to Mar.

Choux-Fleur (f)
Chou-Fleur (f).
Cauliflower
A delicate and highly-prized vegetable of the cabbage family.
In season Jun. to Nov.

Choux-Raves (f)
Knol Kohl.
Kohl Rabis.
A turnip-rooted cabbage which is cooked without being pared, but before going to table the outside must be carefully removed.
They are generally served with butter or a white sauce.
Most excellent as a vegetable, but as yet very little known in this country.
It is a favourite vegetable in the U.S., Germany and Switzerland.

Chow-chow
Name of a kind of pickle consisting of a combination of various vegetables, such as cauliflower buds, button onions, gherkins, French beans, and tiny carrots.
These are preserved in a kind of mustard sauce, seasoned with strongly-flavoured aromatic spices.

Chowder
A dish of American origin.
It consists of boiled pickled pork cut in slices, fried onions, slices of turbot or other fish, and mashed potatoes, all placed alternately in a stewpan, seasoned with spices and herbs, claret and ketchup, and simmered.

Chrysanthemum
This is 1 of the latest plants added to the dietary list.
Its taste is somewhat similar to that of cauliflower, only much more delicate.
If shredded finely and mixed with a cream sauce it makes a most delicious salad.

Chub
A sweet-water fish, resembling the carp.
Very little used for cooking purposes, it being exceedingly bony.

Ciboulettes (f)
Civettes (f)
Chives.
Sm. green onions.
Flavouring herb for soups and salads.

Cider
The-juice of apples fermented and used as a drink, principally in the country.

Cidre (f)
Cider.
The-juice of apples fermented and used as a drink, principally in the country.

Cinnamon
The inner bark of a species of laurel.
This shrub grows wild at Java and Ceylon, but is cultivated in the East and West Indies.

Citric Acid
This acid is used in sm. quantities for boiled sugar goods; it imparts body and prevents the sugar from getting moist.
It is obtained from the lemon (citrus limonum), but is also obtained from other acid fruits, such as sour cherries, Seville oranges, raspberries, currants, etc. To be obtained in a white powder from chemists, etc.

Citron (f)
Lemon
The fruit of the lemon tree (citronier (f) ), or citrus limonum; a native of the North-West Indian Provinces.
This fruit has been introduced by the Arabs into Spain, whence it was spread over Europe, and is now cultivated in almost all the tropical and subtropical countries.
An important culinary condiment.

Citronier (f)
Citrus Limonum (f)
Lemon tree.
A native of the North-West Indian Provinces.

Citronnat (f)
Candied lemon-peel.
The preserved peel of lemon.

Citronne (f)
Anything which has the taste or flavour of lemon.

Citrouille (f)
Vegetable-marrow or pumpkin.

Citrus Limonum (f)
Citronier (f)
Lemon tree.
A native of the North-West Indian Provinces.

Civet (f)
Civette (f)
A brown stew of hare, venison, or other game.

Civet de. (f)
Jugged.
Stewed.

Civette (f)
Civet (f)
A brown stew of hare, venison, or other game.

Civettes (f)
Ciboulettes (f)
Chives.
Sm. green onions.
Flavouring herb for soups and salads.

Clams
A bivalvular shellfish highly prized in the U.S.

Claret
English name for Bordeaux wines.

Clarification (f)
An operation which is so termed when any liquid is clarified.
For the clarification of stock for consommes and savoury jellies, finely minced raw meat, eggs and water are used; whilst for sweet jellies, whites of egg and lemon juice are used for a similar purpose.

Clarifier
To clarify.

Clear Soup
Clear gravy soup.
Clarified double stock, being a strong broth obtained by boiling meat and vegetables.
The clarified liquor in which meat or poultry has been boiled, or the liquor from the stock-pot clarified.

Cloude Girofle (f)
Girofle (f)
Clove.
Vulgar name for Girofle or Cloves, because it has the shape of a naii; native of the island of Ternate.
A very pungent aromatic spice.
The plant (a tree) is indigenous to the Molucca Islands; generally used for flavouring meats and ragouts.
The Dutch make a delicious marmalade from green cloves.

Clouter (f)
To insert nail-shaped pc. of truffle, bacon, or tongue into fowl, poulards, cushions of veal, and sweetbreads.
The holes to receive them are made by means of a skewer.

Clove
A very pungent aromatic spice.
The plant (a tree) is indigenous to the Molucca Islands; generally used for flavouring meats and ragouts.
The Dutch make a delicious marmalade from green cloves.

Coca
Koka.
A stimulating narcotic; a tonic and restorative; taken along with or after food.
Coca wine has of late yr. come prominently into public use.

Cochineal
A liquid coloring substance used for color-ing creams, sauces, icing, etc.
It is obtained from insects known as coccus, indigenous to Mexico and Guatemala.
The insects are dried in an oven heated to 150 degrees of F.
It requires 70, 000 insects to produce 1 lb. of dye.

Cochon de lait (f)
Sucking pig.

Cock Ale
An ancient dish, made of ale, minced meat of a boiled cock, and other ingredients.

Cock-a-Leekie (e)
A soup made of leeks and fowls; a favourite Scotch dish.

Cockle
A nutritious shellfish, generally found on the seashore.
The largest cockles come from the Scilly Islands, the North Devonshire coast, and the Hebrides.

Cock's Combs
Used for garnishing rich ragouts.

Cocoa
Chocolate.
The beans of the Theobroma cocoa tree infused by process of manufacture and made into paste, cake, or powder.
The cocoa tree is a native of the West Indies and South America.
The cocoa or cocao bean was held as a symbol of hospi-tality by the Siamese.
In olden times it served as a current coin in Yucatan.
Chocolate has been known as a favourite beverage as long as 400 yr. ago.
Introduced into England in 1520 from Mexico, and sold in London coffee-houses in 1650.

Codfish
A sea fish.
The oil from the liver of the cod is highly beneficial for lung and chest complaints.
In season from Sept. till end of Apr.; obtainable all the yr.

Codling
Name of an excellent kind of cooking apple.

Coffee
A beverage made from coffee grinds, prepared by the straining of boiling or percolating water through it.
A coffee-house, shop or restaurant.

Coffee Bean
The berry of the coffee, tree-like shrub.
Origionally grown in Arabia; now cultivated in all tropical countries.

Coffee Grinds
Grinds of various consistency from very-fine to coarse, made from cured, roasted and ground coffee beans.

Cognac
Brandy.
The name is derived from the German word "Brantwein "(literally translated "burnt wine ").
French brandy, ' or, as it is called, Cognac, is most highly esteemed; Cognac (Department of Charente, France) is celebrated for the excellence of its brandy.

Coing (f)
Quince
A sour, astringent fruit used for compotes and marmalade.

Colbert (f)
A French clear soup and other dishes named after John Baptiste Colbert, a clever statesman in the reign of Louis XIV of France, 1619-1683.

Col Cannon
Colcannon.
Kailcannon.
Origionally a Scotch dish, whose namme became corrupted from Kailcannon.
Kailcannon being the Orig. Scotch name for Colcannon.
A vegetable pie; i.e., mashed potatoes and boiled cabbage, previously fried in butter or dripping and baked.

Colcannon
Col Cannon.
Kailcannon.
Origionally a Scotch dish, whose namme became corrupted from Kailcannon.
Kailcannon being the Orig. Scotch name for Colcannon.
A vegetable pie; i.e., mashed potatoes and boiled cabbage, previously fried in butter or dripping and baked.

Collops
Scollop.
Thin round steaks of veal.
Thin slices of any kind of meat, usually egged, crumbed and fried.

Compiegrne (f)
A light yeast cake with crystallised fruit.
Also name of the French castle built by Louis XIV of France.

Compote (f)
Stew of sm. birds; fruits stewed in syrup.

Concasser (f)
Coarsely pounded.

Concombre (f)
Cucumber.
This vegetable is largely used for salads and pickles; known in Europe for about 600 yr., having been imported from the East.

Conde
Name of an old French family.
Prince Louis de Conde (1621-1686) was a famous field-marshal Several soups and entrees are styled "a la'
Conde."

Condiments
Highly-flavoured seasoning, spices, etc.

Confit (f)
Preserved in sugar.

Confiture (f)
Jam.
Fruit jams.
Fruit pastes.
Also sweetmeats of sugar and fruits.
A confection or conserve of fruit, made by boiling fruit with sugar to a certain consistency.

Conger Eel
A Sea Eel, much larger than the ordinary eel and found in all the European seas.

Consomme (f)
Clear Soup.
Clear gravy soup.
Clarified double stock, being a strong broth obtained by boiling meat and vegetables.
The clarified liquor in which meat or poultry has been boiled, or the liquor from the stock-pot clarified.

Coq du Bruyere (f)
Be' cassine (f).
Becasse (f).
Dolt.
Snipe.
Woodcock.
A sm. marsh bird.
A bird allied to the snipe.
Seasonable Oct. to Dec.

Coq du Bois (f)
Grouse (f).
Black Grouse.
American Grouse.
Neat Cock.
Cock-of-the-woods.

Coquilles (f)
Light fish or meat entrees, served in shells.

Cordon Bleu
An ancient culinary distinction to very skilful female cooks in France.
It consists of a rosette made of dark blue ribbon.
The history of its adoption is traced to the time of Charles II and Louis XV, of France.

Cordon Rouge
Name of-culinary distinction, granted by an English society of the same title to skilful cooks of both sexes, and to others who are celebrated for the invention of valuable articles of food or drink.
The badge of the Order consists of a modelled white-heart cherry, suspended by a cherry-red ribbon.

Core (e)
To core an apple or pear is to remove the heart, which can be done when whole with a corer, and when in 1/4's with a knife.

Corlieu (f)
Courlis (f)
Curlew.
An aquatic fowl, prepared and cooked in the same manner as pheasants.

Corn-Salad
Mache (f).
A plant which furnishes a very good salad.

Corned
Applied to salt boiled beef and pork.
Derived from acorned (acorn-fed).

Corner le Diner (f)
To blow the horn or sound the bell for dinner.

Cornet (f)
Kind of thin wafers, usually made of flour, egg, cream, sugar and honey.

Cornichon (f)
Petit Concombre (f)
Gherkin
Term mostly used for pickled cucumbers.
Very sm. cucumbers pickled with salt and vinegar
They are served as hors d' oeuvre, used for salads and sauces, as well as utilized for decorative purposes.

Cote (f)
A rib slice of beef or veal.
The word cotelette is derived from cote, meaning apiece of meat with the portion of the rib attached.

Cotelettes (f)
Cutlets
Sm. slices of meat cut from the neck of veal, mutton, lamb, or pork.
Also thin slices of meat from other parts.

Cotelettes de Veau a la' Maintenon
Several dishes are called "a la' Maintenon; Maintenon style
The dish Maintenon; said to have been invented by a great patroness of cooks and a born admirer of fine cooking, Marchioness Frangoise d'Aubigne (1635-1719); who was Louis XIV's favourite.
She did all in her power to tempt the failing appetite of the King when he was advanced in age.

Cou-de-gin de Modene (f)
Name of special kind of Italian sausage.

Cougloff (f)
Kugelhopf (g)
A German cake; a kind of rich dough cake.

Coulibiac
Name of a Russian dish; a kind of fish-cake mixture wrapped up in Brioche paste and baked.

Coulis (f)
A rich savoury stock sauce; German grundsauce, i.e., bottom sauce below the fat, lean sauce of a braise or blanc.

Coullis (f)
A smooth sauce, highly but delicately flavoured, used for soups and entrees.
Also the name of a sweet cream.

Courlis (f)
Corlieu (f)
Curlew.
An aquatic fowl, prepared and cooked in the same manner as pheasants.

Couronne (f)
Crown.
En couronne, to dish up any prepared articles in the form of a crown.

Court-Bouillon (f)
Name given to a broth in which fish has been boiled; a highly-seasoned fish stock and stew.

Coutiser (f)
To insert sm. strips or pc. of truffle, ham, bacon, Ac, into fillets of fish, poultry or game, the holes to receive them being previously made with the pts. of a skewer.
When sm. scallops of truffles, smoked tongue, ham, & c, are inlaid as garnish or ornament by incision, in fillets of any kind, tbey are said to be coutises.

Cowheel
A great many invalid dishes are prepared from the ft. of the ox or cow, as they are extremely nutritious.

Crackers
A very hard biscuits; when soaked used for pies, or when crumbled for making into pudding.

Cracknels
A kind of milk biscuits.

Crapaudine (f)
Gridiron.
A grating gridiron; hence "mettre a la' crapaudine, " to grill e.g. pigeons.
Meaning browned or grilled over or in front of a fire.

Craquelins (f)
Cracknels.
A kind of milk biscuits.

Crawfish
Crayfish.
Lobster.
An esteemed crustaceous fish.
The 1 which lives in fresh water is called crayfish.
The 1 which inhabits the sea is called crawfish or lobster.
Langouste is a very lg. lobster; sea crayfish (spring lobster).

Crayfish
Crawfish.
Lobster.
An esteemed crustaceous fish.
The 1 which lives in fresh water is called crayfish.
The 1 which inhabits the sea is called crawfish or lobster.
Langouste is a very lg. lobster; sea crayfish (spring lobster).

Crawl
Caul.
Cawl.
Kill.
A membrane in the shape of a net covering the lower portion of a pig's bowels, used for wrapping up minced meat, sausages, salpicon, etc.

Cream
The fatty or oily part of milk.
Used in butter and cheese making, as well as in the prep. of numerous sauces, soups, custards, puddings, pastry, and other food delicacies.
Certain dishes are styled "a la' creme, "meaning that a quantity of cream has been inc. into the mixture, before or after it is cooked.
Meningues a hi creme are meringue shells filled with whipped cream.
The distinction between single and double cream is that when milk is allowed to stand 12 hr. the cream thus obtained is single cream, and if allowed to stand twice as long; viz., 24 hr.; it is called double cream.

Crecy (f)
Carrot Soup.
A la' Crecy; Dishes generally connected with carrots in the form of a puree.
A vegetable puree, said to have been invented by Baron Brisse.

Creme (f)
Cream
The fatty or oily part of milk.
Used in butter and cheese making, as well as in the prep. of numerous sauces, soups, custards, puddings, pastry, and other food delicacies.
Certain dishes are styled "a la' creme, "meaning that a quantity of cream has been inc. into the mixture, before or after it is cooked.
Meningues a hi creme are meringue shells filled with whipped cream.
The distinction between single and double cream is that when milk is allowed to stand 12 hr. the cream thus obtained is single cream, and if allowed to stand twice as long; viz., 24 hr.; it is called double cream.

Creme d' Avoine (f)
Cream of oats.

Creme d' Orge (f)
Barley soup.

Creme de Moka (f)
Moka.
Name of the most valued kind of coffee; creme de moka.

Crepes (f)
Panequets (f).
Pancake.
French pancakes.
Thin flat cakes, made of batter and fried in a pan; well-known in connection with Shrove-Tuesday.

Crepine (f)
Caul.
Cawl.
Crawl.
Kill.
A membrane in the shape of a net covering the lower portion of a pig's bowels, used for wrapping up minced meat, sausages, salpicon, etc.

Cress
Indian Cress.
Nasturtium.
Watercress.
A salad plant.
There are several culinary plants belonging to this family.
An aquatic plant, used for salads, etc.
A native plant of Peru, lately acclimatised in Great Britain, the seeds of which have a pungent taste, not unlike capers.
The leaves and flowers of this plant have valuable dietic properties, and make a pleasant addition to salads.

Cresson (f)
Cress.
Indian Cress.
Nasturtium.
Watercress.
A salad plant.
There are several culinary plants belonging to this family.
An aquatic plant, used for salads, etc.
A native plant of Peru, lately acclimatised in Great Britain, the seeds of which have a pungent taste, not unlike capers.
The leaves and flowers of this plant have valuable dietic properties, and make a pleasant addition to salads.

Cretes (f)
Giblets of poultry or game.

Cretes de Coq (f)
Cock's Combs.
Used for garnishing rich ragouts.

Crevette (f)
Prawn.
Shrimp.
A sea shellfish.
A sm. sea crustacean.

Croissant (f)
1/2-moon-shaped fancy bread.

Cromeskis
Kromeskis.
Kromeskys.
Kromouskys.
A Polish word, having the same meaning as croquette in French.
Balls or rolls of forcemeat or of minced chicken and ham, wrapped in caul, braised or crumbed, or else dipped in batter and fried.

Croquantes (f)
A transparent mixture of various kinds of fruit and boiled sugar.

Croque-en-Bouehe (f)
Is the name given to lg. set pc. for suppers or dinners, such as nougat, iced cakes, fruits, which are covered with boiled sugar so as to give them a brilliant appearance.
The real meaning of the word is "crackle in the mouth."

Croquettes (f)
Savoury mince of fowl, meat, or fish, prepared with sauce to bind, shaped to fancy; generally egged, crumbed, and fried crisp.

Croquigrnoiles (f)
A kind of fondant (petits 4) of the same composition as croque-en-bouche.

Croustades (f)
Shapes of bread fried, or baked paste crusts, used for serving game, minces, or meats upon.

Croutes-au-pot (f)
Beef Broth.
A favourite dish of France which has been famed for several centuries.

Croutons (f)
Thin slices of bread cut into shapes and fried, used for garnishing dishes.

Crown
En couronne, to dish up any prepared articles in the form of a crown.

Cru-e (f)
Raw.

Crumpet
Name of a well-known tea-cake.

Cubet, Pierre
Name of a celebrated chef to the Emperor Alexander II of Russia.
His cooking was such a triumph that he received so much a head to prepare the Emperor's meals, no matter how lg. the #.

Cucumber
This vegetable is largely used for salads and pickles; known in Europe for about 600 yr., having been imported from the East.

Cucumber Herb
Borage.
Aromatic kitchen herb plant; also called cucumber herb, because it has the peculiar flavour of cucumbers.
Excellent for flavouring lettuce salads and iced drinks, claret cup, etc.
The plant has spiny leaves and blue flowers.

Cuilleres de Cuisine
Wooden spoons.
The use of wooden spoons is strongly recommended instead of metal spoons, especially for stirring sauces.
The latter often contain certain acids which produce a black color.

Cuisine (f)
Kitchen.
Cookery.
Faire la' cuisine, to cook or to dress victuals.

Cuisinier (f)
A cook who prepares and dresses food.

Cuisse (f)
Leg.
Cuisse de volaille, leg of chicken or fowl.

Cuisson (f)
A method of slowly cooking meat.
It is finished off by cooking in its own juice whilst in an oven.

Cuissot
The haunch.
Cuissot de veau, cuissot de cochon, Cuissot de boeuf, etc.

Cuit Sous le Cendre
Cooked under the ashes.

Culinaire (f)
This is applied to anything in connection with the kitchen or the art of cooking.
A good cook is called "un artiste culinaire."

Culinary Water-Bath
Bain-Marie (f).
It is 1 lg. open vessel,/2 filled with hot water, where sauces, etc., "are kept so that they are nearly at the boiling-point without burning or reducing.

Culotte (f)
Aitchbone of Beef.
An economical joint used as boiled meat or stews.
The joint lies immediately under the rump.
It is a bone of the rump, which in dressed beef presents itself in view edgewise; hence it is sometimes called "edgebone|, the ancient name for aitchbone.

Curacao (f)
A liqueur made of the zest of an aromatic fruit resembling the orange, and cultivated in the island of Curacao, S. America.
Used for flavouring creams, jellies, ices, etc.

Cure
Smoke-Dried.
To salt; to season with salt.
"Saler de la' viande|; to cure meat.
To dry or cure in smoke.
Curing in culinary language means the drying or smoking of previously salted meat or fish.

Curlew
An aquatic fowl, prepared and cooked in the same manner as pheasants.

Currants
Gooseberry.
The fruit of a prickly shrub indigenous to Great Britain.
The word is taken from the Scotch "Grosart.|

Curry
From the Hindu word khura (palatable, eatable).

Cushion of Veal
More commonly known as Knuckle of veal.
Part below the knee-joint; mostly used for stews and stock.

Custard
A composition of milk and eggs mainly, sweetened and flavoured, parboiled.

Cutlets
Sm. slices of meat cut from the neck of veal, mutton, lamb, or pork.
Also thin slices of meat from other parts.

Believe it or not I hardly speak french
typed all that out too
I'll still look at you cross-eyed and deaf dummy
not a word will I understand of that stupid frigging pig-swine-lizard jabber

It's Why it only translates ONE DIRECTION

COWBOY ENGLISH

D.

D'Aptois (f)
A kind of French pastry (puff-paste and jam).

D'Artoise-Feuilletage (f)
A pastry with jam from the Old county of Pas de Calais, France.

D' Uxelles (f)
Duxelles (f)
Durcelles (f)
Name of a French marquis, a great gourmand and gastronomer who lived at the end of the 17th century.
Author of an excellent book on French cookery.
A savoury puree (mince) and a sauce made fromm a mixture of chopped mushrooms, shallots, parsley, etc.
Used for flavouring sauces, purees, etc.

Dab
Sm. sea-fish, with white and soft flesh; mostly prepared like fried sole.

Dabchick
A sm. water-fowl.

Dace
A sm. river fish of a silvery color.

Dainty
Pleasing to the palate; artistically arranged, daintily dressed articles of food.
An epicure; a dainty person.

Damascene
Damson.
Sometimes called damascene, after the name of the town of Damascus.
A sm. black plum, considered the best for cooking.

Dampfnudeln (g)
(literally steam-nudela)
A very much thought of sweet dish in Germany.

Damson.
Damascene
Sometimes called damascene, after the name of the town of Damascus.
A sm. black plum, considered the best for cooking.

Dariole (f)
A kind of sm. entree pfttes, composed of a compound of forcemeat or mince, baked or steamed in sm. moulds.
Certain sm. tarts are also so called.
The name usually applies to the shape of the moulds.
Also some kinds of cheese cakes are called darioles.
Kettner asserts that a dariole means something made of milk.
Origin of the word unknown.

Dame (f)
The middle cut of lg. fish, salmon or cod.

Dandelion.
A spring plant which grows in the fields; the young leaves are used raw for salads.
They are also cooked and prepared like spinach.

Date
The fruit of the date tree (date-palm).
The best dates come from Tunis.
In Africa they form the basis of food.
The so-called date wine, prepared in Africa, is made of dates and water, and has a certain analogy with Madere.

Datte (f)
Date.
The fruit of the date tree (date-palm).
The best dates come from Tunis.
In Africa they form the basis of food.
The so-called date wine, prepared in Africa, is made of dates and water, and has a certain analogy with Madere.

Daube (f)
Meats or poultry stewed.

Daubiere (f)
An oval-shaped stewpan in which meats or birds are to be daubed or stewed.

Dauphine (f)
A style of garnish; also name of a kind of dough-nuts, beignets, etc.
Known in Germany as Berliner Pfannkuchen.

Daurade (f)
Brame (f).
Brame de Mer (f).
Bream (f).
Breme (f).
Dorade (f).
Bleak.
A sm. species of river fish.
Seasonable Sept. to Nov.
A sea-fish, resembling the bleak It is often called sea-bleak.
Its flesh is white and of good taste.
Mostly eaten baked or cooked in white caper or tomato sauce.
It is also nice fried.

Debrider (f)
To untruss; to remove the strings or skewers from a pc. of meat or bird.

Decanter (f)
To decant; to pour a liquor which has a sediment gently into another receptacle.

Decouper (f)
Decouper a table (f).
Carve.
To cut poultry or game into joints; to cut up meat into slices, etc.

Decouper a table (f)
Decouper (f).
Carve.
To cut poultry or game into joints; to cut up meat into slices, etc.

Deer
Hart.
Stag.
Wild quadruped mammal hunted for venison.

Degraisser (f)
To take off the grease from soups, etc.

Dejeuner (f)
Breakfast.
The 1st. meal of the day.

Dejeuner a la' Fourchette (f)
Lunch.
A meat breakfast or luncheon.
A repast between breakfast and dinner.
The word is derived from the Welsh Llwne, lunching or hurrying.
Robert Burns in his "Holy Friar" says: "An cheese, an bread, frae women's laps, was dealt about in lunches.|

Delicieux (f)
Friand (f).
Dainty.
Pleasing to the palate; artistically arranged, daintily dressed articles of food.
An epicure; a dainty person.

Demi-Deuil (f)
A culinary expression.
When white meats such as veal, sweetbreads, or fowl are larded with truffles, they are called "en demi-deuil.|
The meaning is 1/2 mourning.

Demidoff (f)
Name of a Russian nobleman.
Several dishes are introduced by this name.

Demi-glace (f)
Name of a brown sauce; also of a cream ice much served in Paris.

Dent-de-lion (f)
Dandelion.
A spring plant which grows in the fields; the young leaves are used raw for salads.
They are also cooked and prepared like spinach.

Depecer (f)
To carve; to cut in pc.

De's (f)
Discs.

Des Pois a la' Saugrenee (f)
A French process of stewing Peas with a little water, butter, salt, and herbs.

Desosser (f)
To bone; to remove the bones from meat, poultry or game.

Dessecher (f)
To stir a puree, pulp, or paste with a wooden spoon whilst it is on the fire, until it becomes loosened from the pan.

Dessert (f)
The remains of a meal.
Now indicating fruits and sweetmeats served after dinner.
The ancient Greeks and Romans already knew this course, as being the custom of prolonging banquets.

Devil
Devilled.
Is applied to dishes with sharp and hot seasoning.

Devilled
Devil.
Is applied to dishes with sharp and hot seasoning.

Devonshire Squab Pie
Is the addition of apples to simple young animal pies commonly called Squab Pies.

Dewberry
The creeping blackberry.
A species of the French mure des haies.

Dhall
Dholl
A kind of pulse much used in India for kedgeree, or as a kind of porridge.
In England it is best represented by split peas or lentils.

Dholl
Dhall
A kind of pulse much used in India for kedgeree, or as a kind of porridge.
In England it is best represented by split peas or lentils.

CAUSE THE LABLES ON THE FOODS ALL IN COO_KOO CAVEMAN GOBLIN MODOR
instead of real Regular normal HUMAN ENGLISH WORDS

you gotta believe me
theres an curve to the gradualy amalgamation and reorganization of human languages

but it's been Provoked

to have the words English
and British
and United Kingdom
and politics in your head confused
because of your big brain and outstanding academic credentials and accolades
cant quite hold up to a more rigid standard
before English gets polluted and contaminated
not by culture
but like a fishermans net
all the wrong fish screwing up the entire process
and causing miscommunication

Diable (f)
Devil.
A la' Diable; Devilled.
Is applied to dishes with sharp and hot seasoning.

Diet
Any specially prescribed food or meals for invalids or other persons.

Diete (f)
Diet.
Any specially prescribed food or meals for invalids or other persons.

Dill
A hardy biennial plant, possessing powerful flavouring properties, used in salads and soups.

Dinde (f)
Dindon (f)
Turkey.
A lg. species of domestic fowl.

Dindon (f)
Dinde (f)
Turkey.
A lg. species of domestic fowl.

Diner (f)
Dinner
"L' heure du diner| dinner hr., in Henry Viii's time was at 11 a.m.
The principal meal of the day, which usually comprises a judicious selection of food in season.
The word "dinner "is supposed to be a corruption of "dixheures, "indicating the time at which the old Normans partook of their principal meal, which was 10 a.m.
Since then the hr. has got gradually later.
The working classes dine about midday, the middle classes somewhat later, and the aristocracy between the hr. of 6-9 p.m.

Dinner
"L' heure du diner| dinner hr., in Henry Viii's time was at 11 a.m.
The principal meal of the day, which usually comprises a judicious selection of food in season.
The word "dinner "is supposed to be a corruption of "dixheures, "indicating the time at which the old Normans partook of their principal meal, which was 10 a.m.
Since then the hr. has got gradually later.
The working classes dine about midday, the middle classes somewhat later, and the aristocracy between the hr. of 6-9 p.m.

Dix Heures
Indicates the time at which the old Normans partook of their principal meal, which was 10 a.m.

Dolt
Snipe.
Woodcock.
A sm. marsh bird.
A bird allied to the snipe.
Seasonable Oct. to Dec.

Dorade (f)
Brame (f).
Brame de Mer (f).
Bream (f).
Breme (f).
Daurade (f).
Bleak.
A sm. species of river fish.
Seasonable Sept. to Nov.
A sea-fish, resembling the bleak It is often called sea-bleak.
Its flesh is white and of good taste.
Mostly eaten baked or cooked in white caper or tomato sauce.
It is also nice fried.

Dorer (f)
Dorure (f).
Yolks of beaten eggs, used for brushing over pastry, etc.

Dormant (f)
Surtout de Table (f)
Decorative objects which are left on the table to the end of a meal.

Dorure (f)
Dorer (f).
Yolks of beaten eggs, used for brushing over pastry, etc.

Doucette (f)
Name given to corn salad.

Dragees (f)
Sugar plum.
A kind of sweetmeat made of fruits, sm. pc. of rinds or aromatic roots, covered with a coating of icing.

Drawn Butter.
Melted Butter.
Sometimes served in place of sauce.
Beurre Fondu also stands for a plain white sauce, described by the French as the 1 English sauce.

Dress
To pare, clean, trim, etc.; to dish up into good shape.
Dressed vegetables indicate vegetables cooked in rich style and dished neatly.

Drop Dumplings
Norfolk Dumpling's.
Spoon Dumplings.
Often called drop dumplings or spoon dumplings, because the batter of milk, flour, eggs, etc., is dropped into boiling water from a spoon.

Dubois
Name of a clever `chef de cuisine' of the present time; cir. 1898.
Urbain Dubois, author of "La Cuisine Classique, "etc.
Late chef to the German Emperor William I.

Du Lait (f)
Lait (f)
Milk.
Au lait, prepared with milk, or in milk.

Du Lard Fume (f)
Smoked Bacon

Du Pore Frais (f)
Pore (f).
Pork.
Fresh pork.

Du sel (f)
Sel (f).
Salt.
Cloride of Sodium.
Used for seasoning food, for preserving and freezing purposes.
The most needful and precious adjunct to our food.

Dumas
Name of a famous French author, editor of the "Dictionnaire de Cuisine.|
Alexandre Dumas, b. 1803; d. 1870.

Dunelm
A dish of braised mutton or veal, originating from Durham.

Durcelles (f)
D' Uxelles (f)
Duxelles (f)
Name of a French marquis, a great gourmand and gastronomer who lived at the end of the 17th century.
Author of an excellent book on French cookery.
A savoury puree (mince) and a sauce made fromm a mixture of chopped mushrooms, shallots, parsley, etc.
Used for flavouring sauces, purees, etc.

Duxelles (f)
D' Uxelles (f)
Durcelles (f)
Name of a French marquis, a great gourmand and gastronomer who lived at the end of the 17th century.
Author of an excellent book on French cookery.
A savoury puree (mince) and a sauce made fromm a mixture of chopped mushrooms, shallots, parsley, etc.
Used for flavouring sauces, purees, etc.

occasionally you may find comments or LAGRE sections Omitted by machine hacking words for CENSORSHIP in BETWEEN US
all for the protection of the PICK-POCKETS finger prints

E.

E-Orge (f)
Barley.

Eail de Seltz (f)
Seltz (f).
A well known mineral water.

Eau (f)
Water.
A transparent fluid composed of oxygen and hydrogen.
Water cannot be classified as food, for it produces neither heat nor force, though without it all vital action would come to a standstill.

Eau d' orge (f)
Barley water.

Eau de fleur d' oranger (f)
Orange-flower water.

Ebarber (f)
To remove the exterior parts of a pc. of meat or fish.

Ebullition (f)
A liquid which is on the boiling pts.

Echalote (f)
Eschalot.
Shallot.
Shalot.
Is a kind of mild onion used for seasoning soups and made dishes; also for flavouring sauces and salads.

Echauder (f)
To steep in boiling water.
This is often done with fowls or game, as it will facilitate the removing of the feathers or hair.

Echine de Pore (f)
Chine of Pork.
Consists of the 2 hind loins left undivided, and cooked whole.

Eclair (f)
A French pastry filled with cream.

Ecossaise (f)
A l'Ecossaise; Scotch Style

Ecrevisse (f)
Homard (f).
Langouste (f).
Crawfish.
Crayfish.
Lobster.
An esteemed crustaceous fish.
The 1 which lives in fresh water is called crayfish.
The 1 which inhabits the sea is called crawfish or lobster.
Langouste is a very lg. lobster; sea crayfish (spring lobster).

Edgebone
Aitchbone.
Edgebone is the ancient name for Aitchbone.
An economical joint used as boiled meat or stews.
The joint lies immediately under the rump.

Eel
A genus of soft finned fish.

Eelanche (f)
Shoulder of mutton.

Eelpout
Very often taken for the ordinary eel; prepared like eels or lampries.

Egg
An important article of diet, and the most convenient culinary dish.

Egg-nogg
An American drink.

Egg-plant
A garden vegetable plant, melongena, vegetable-marrow.

Egyptienne (f)
A l'Egyptienne; Egyptian style.

Ekneck kataif (t)
A Turkish meal porridge.

Elderberry
A sm. black berry found all over Europe, Northern Africa, and Asia; used for making wine.
When drunk hot at night it is considered as a preventative and cure for colds.

Elmassia (t)
A Turkish dish, made from calves' ft.

Emince (f)
Finely sliced or shred.

Emonder (f)
Almonds steeped in boiling water in order to peel them.
The French use the expression "on les emonde.|

Empois (f)
Stiffened Starch.
Boiled Starch, that through cooling becomes a mass similar to jelly.

En Casserole (f)
Example: Stewed eel-pout, `en casserole'
Denotes a special process of cooking in fire-proof earthenware pan.

En Demi-Deuil (f)
A culinary expression.
When white meats such as veal, sweetbreads, or fowl are larded with truffles, they are called "en demi-deuil.|
The meaning is 1/2 mourning.

En Papillotes (f)
Papillotes (f).
Paper capsules, greased, and fastened round cutlets, etc.
Buttered paper answers the same purpose when twisted along the edges.

En Robes de' Chambre (f)
Robes de' Chambre (f).
Means; In dressing gown.
Paper cases filled with light iced cream; potatoes cooked and served in their jackets.

En Serviette (f)
Serviette (f).
Table Napkin.
A serviette.
Served in a napkin or dished up in a napkin.

Endive.
Succory.
A species of the genus succory.
A native of China and Japan, but grown in Europe since the beginning of the 16th century.
Used for salads, and as a vegetable.

Enois, Cresson d' (f)
A l'Enois, Cresson d';
Sm. garden cress.

Entrecote (f)
French name for a steak cut from the middle part of the loin or rib of beef.

Entree (f)
A course of dishes, or corner dish for the 1st. course; the conventional term for hot or cold side dishes.
Also defined as dishes generally served with a sauce.

Entremets (f)
Dainty dishes of vegetables or hot and cold sweets and after-dinner savouries served as sec. course.

Entremets de Douceur (f)
Sweet Dishes.
A dainty dish of sweet food.

Entremets de Legumes (f)
A dainty dish based on vegetables.

Enveloppe (f)
Enclosed, enveloped.

Epanada
Panada.
A culinary paste of flour and water or soaked bread, used in the prep. of forcemeat and stuffing.
Epanada being a Spanish and Portuguese term for panada.

Eperlan (f)
Eperlans (f).
Smelt.
A highly-esteemed and most delicious little sea-fish.
Its principal characteristic being the cucumber smell, which is most pronounced.
The only legitimate way of cooking this fish is frying in deep fat.
Usually served with lemon and thinly cut slices of brown bread and butter.

Epice (f)
Spice.
Aromatic plants or their seeds.
Condiment used for highly-seasoned food.

Epicure (f)
Glouton (f)
Gourmand (f)
Glutton.
One addicted to the luxury of eating and drinking.
A ravenous eater.

Epiee (f)
Piment (f)
Allspice.
Jamaica Pepper.
Pimento.
The ground ripe and dried berries of a pretty evergreen tree of the myrtle species, which grows plentifully in Jamaica.
Called allspice because its flavour and smell resemble very closely that of a combination of 3 chief spices; cinnamon, cloves and nutmeg.
The berries when ripe and dry are somewhat similar to black pepper, only rather larger and less pungent in taste.

Epigrammes (f)
Verbally, a short pointed poem.
Used as a culinary term for sm. fillets of poultry and game, and breast of lamb or mutton, prepared as entrees.
Also defined as a dish of alternate cutlets of the neck and breast.

Epinard (f)
Spinach
Origionally a Persian plant.
A green, wholesome vegetable, very popular in modern times.

Escalop
Scallops.
A shellfish.
This mollusc (mollusk) is similar in appearance to oysters, only much larger.
Seasonable from Sept. to Mar., and at its best during Jan. and Feb.
Only the muscular part or heart of a scallop is eaten.
It is white, and when at its best the ova; or tongue, as it is commonly called; is full, and of bright orange color.
Scallops are prepared in numerous ways for the table: as stews in white sauce, scalloped, au gratin, saute, as fritters, and sometimes in salads.

Escalope (f)
Collops.
Scollop.
Thin round steaks of veal.
Thin slices of any kind of meat, usually egged, crumbed and fried.

Escargot (f)
Snail.
Edible vineyard snail.
Not much eaten in England, but in France it is considered a delicacy.
The Bomans esteemed it highly also.

Escarole (f)
Name given to broad-leaved endive.
Endive; a species of the genus succory.
A native of China and Japan, but grown in Europe since the beginning of the 16th century.
Used for salads, and as a vegetable.

Eschalot
Shallot.
Shalot.
Is a kind of mild onion used for seasoning soups and made dishes; also for flavouring sauces and salads.

Espagnole (f)
A l'Espagnole; Spanish Style.
A rich brown sauce; the foundation of nearly all brown sauces, classified as the main brown grand sauce, or sauce mere.

Espece de Ragout (f)
Charcuterie (f).
Kickshaw.
This is a name used in cookery which may be given to ariy dish prepared with extraordinary nicety
It is usually applied to such things as are regarded luxuries by the rich.

Essence
The virtue extracted from any food substance.

Estouffade (f)
Etuvue (f)
Expression for a way of cooking meats slowly in a covered stewpan.

Estourgeon (f)
Sturgeon.
A very lg. fish, usually salted and smoked.

Estragon (f)
Tarragon
Aromatic herb used for flavouring
Also used for flavouring vinegar.

Estouffade (f)
Etuvue (f)
Expression for a way of cooking meats slowly in a covered stewpan.

Etouffe (f)
Stove.
Stoved.
Stewed in the oven.
To heat or bake in a stove or oven.

Etuvue (f)
Estouffade (f)
Expression for a way of cooking meats slowly in a covered stewpan.

Euf (f)
Egg.
An important article of food.

Exprimer (f)
To squeeze the juice out of fruit.

SEE the next ones not gonna post without PERSONAL ETERNAL TEENAGEgirl LIFE editors choice

Fffffffffffffffffffffffff

notice how were all being fooled into reading my dictionary for the intermittent comedy?

it's reverse engineered brainwashed learning the hard way
never take web advice to heart it could have mistakes

even the most prestigious publishers have outstanding errors occur from time to time in their works
especially down the road in hindsight
so flawed only by the age and cracks as principals themselves decay
like as if the passage of time alone erodes the very concepts

F.

Fa g gggg goat (f)
Bouquet garni (f)
F...t
Bouquet of Herbs
A combination of culinary herbs.
It is tied up, in order to facilitate its removal after use.
A sm. bunch of parsley and savoury herbs.
A sm. bunch of savoury herbs, parsley, thyme, and bayleaves; a f...t or f...t of herbs.
Green onions, parsley, thyme, tarragon, chervil, etc., tied in a bunch; a bouquet of herbs
Used in stews, stocks, broths, braises, sauces, etc., to impart a rich flavour.

F h a ggg it ttttt
Bouquet of Herbs
A combination of culinary herbs.
It is tied up, in order to facilitate its removal after use.
A sm. bunch of parsley and savoury herbs.
A sm. bunch of savoury herbs, parsley, thyme, and bayleaves; a f...t or ffffot of herbs.
Green onions, parsley, thyme, tarragon, chervil, etc., tied in a bunch; a bouquet of herbs
Used in stews, stocks, broths, braises, sauces, etc., to impart a rich flavour.

Faire Revenir (f)
A term often used in French cookery-books; its meaning is to partly fry, meat or vegetables being slightly browned without actually cooking them.
The slightly fried, erusty surface on meats or vegetables is intended to be finished by some other process of cooking (usually stewing or braising).

Faisan (f)
Pheasant
A bird much esteemed for its delicate flavour.
In season Oct. to Feb.

Fanchonnettes (f)
Sm. custard tartlets covered with meringue froth.

Farce (f)
Forcemeat.
Stuffing.
From the Latin word farxum, to fill, to stuff.
From this is derived the word farcimen, the sausage.
From the French; meat for stuffing.
A farce need not necessarily contain meat, though the English translation makes the presence of meat essential.

Farinaceous
Food made of grain flours.

Farine (f)
Flour.
Crushed or ground grain (wheat, corn, rice, maize, etc.) reduced to fine powder.

Fat
The oily part of animal bodies.

Faubonne (f)
A vegetable puree soup seasoned with savoury herbs.

Faux
False.
Example: "potage a la' fausse tortue "(mock turtle soup).

Feast
Repas (f)
A sumptuous repast.

Fecuie (f)
A fine flour used for binding soups and sauces.

Fegule de Marante (f)
Arrowroot.
A tropical plant used for thickening sauces and other culinary preps.
It is said the Indians extracted a poison for their arrows from this root, hence the name.

Fennel
An aromatic plant, generally used in fish sauces, blanched and chopped.

Fenouil (f)
Fennel
An aromatic plant, generally used in fish sauces, blanched and chopped.

Ferment.
Barm.
Yeast.
The scum of malt liquor.
The froth of beer when it begins to ferment.
When pressed and reduced to a dough it preserves a very long time, and is often used in confectionery and as yeast for sm. bread.
A prep. which when added in sm. quantities to a flour mixture, quickens the process to ferment the dough.

Fermiere (f)
A la' Fermiere; Farmhouse style.

Feuillage (f)
Leaves.

Feuilletage (f)
Puff paste.

Fidelini (it)
A kind of straight vermicelli paste.

Fieldfare
Grive (f).
Thrush.

Fig
They grow in the South of Europe and Asia.
The Smyrna figs are considered the finest.
Used fresh for compotes, and dried as dessert or in puddings.

Figlie (f)
Fig.
They grow in the South of Europe and Asia.
The Smyrna figs are considered the finest.
Used fresh for compotes, and dried as dessert or in puddings.

Filbert
A fine nut of the hazel kind.
A dessert nut largely cultivated in Kent.

Filet (f)
Fillet.
The under cut of a loin of beef, mutton, veal, pork and game.
Also boned breasts of poultry, birds, and the boned sides of fish are called fillets.

Fillet
The under cut of a loin of beef, mutton, veal, pork and game.
Also boned breasts of poultry, birds, and the boned sides of fish are called fillets.

Financiere (f)
Name of a very rich ragout used in entrees.

Fines-herbes (f)
Fine-herbs.
A combination of finely-chopped fresh herbs, mostly used in omelets and sauces.

Fish
An animal living in water.
There are 2 varieties i.e., sweet-water and salt-water fish.

Flageolets (f)
Green Kidney Beans.

Flamande (f)
A la' Flamande; Flemish style.

Flamber (f)
To singe poultry or game.

Flan (f)
A French custard tart.

Flancs
Name of side dishes at lg. dinners.

Flavouring
Seasoning.
Certain ingredients consisting principally of spices, herbs and essences, used in cookery to impart taste or flavour to food in order to render it more palatable.
That which is used to render food palatable and more relishing.
The word is also employed to include forcemeat and stuffing.
Seasoning, condiment, sauce.

Fleurons (f)
Little 1/2 moon shapes of puff paste used for garnishing.

Flip
A drink consisting of beaten eggs up with sugar, beer or wine, and some spirit.
A favourite drink in cold weather.

Flitch
A side of pork, salted and cured.

Florentine (f)
A la' Florentine; Florence style.
A garnishing which usually contains 1 or the other of a la' Milanaise, a la' Napolitaine or a la' Parma as named ingredients.

Flounder
A sm. flat fish, of delicate flavour, found in the North Sea.
In season all the yr. except in May, Jun. and Jul.

Flour
Crushed or ground grain (wheat, corn, rice, maize, etc.) reduced to fine powder.

Fluegel (g)
The wing of a bird.

Flummery
Cold sweet dish, mainly of cereals, origionally of oatmeal set in a mould and turned out.
To be eaten with wine, cider, milk or a compound sauce.
Dutch flummery is made with isinglass, yolks and flavourings.
Spanish flummery of cream, rice-flour, cinnamon and sugar, to be eaten with sweet preserves.

Foie d' Oie (f)
Foie Gras (f)
Goose liver.
Fat goose liver.

Foie de Veau (f)
Calf's liver.

Foie Gras (f)
Foie d' Oie (f)
Goose liver.
Fat goose liver.

Fond (f)
Broth.
Stock.
The broth in which meat and bones have been boiled, of which soups and sauces are made.
An unclarified gravy soup, with or without garnispamrong gravy, meat stock, bottom, as in "fond d' artichaut.|

Fondant (f)
Melting.
A kind of icing; French dessert bon-bons.

Fonds d'Artichauts (f)
Artichoke bottoms.

Fondue (f)
A prep. of melted cheese, origionally made in Switzerland.
A savoury.

Forcemeat
Stuffing.
From the Latin word farxum, to fill, to stuff.
From this is derived the word farcimen, the sausage.
From the French; meat for stuffing.
A farce need not necessarily contain meat, though the English translation makes the presence of meat essential.

Forcemeat Balls
A kind of sm. sausages.
A salpicon of poultry or game wrapped in pig's caul and fried.

Fouette (f)
Whipped with the whisk.

Fourchette (f)
Fork.
1st. manufactured in England in 1608.
Its use was ridiculed by men at the time.

Fourre (f)
Coated with sugar, cream, etc.

Fraises (f)
Strawberries.

Framboises (f)
Raspberry.
A fruit allied to the bramble
There are 2 kinds, the red and the white; both are used for compotes, tarts and dessert.

Francaise (f)
A la' Francaise; French style.
This is, generally speaking, applied to a # of dishes of French origin.
The term is used for dishes cooked in a simple manner as to those of the most elaborate finish.
With the exception of a few grills and soups, the term cannot be taken as signifying anything in particular, because the prep. as well as the garnish varies in almost every case.
French Surnames to Dishes.
The French Quinine has a considerable # of thoroughly descriptive and well-understood surnames given to dishes, all of which come under the title of "a la'
Francaise|; many of these are named after some peculiarities favoured in the provinces of France.
Surnames derived from French towns, from certain countries, and from past and present patrons of the culinary art under whose influence many dishes have been invented and in some cases actually prepared, are also very numerous, and, with few exceptions, most significant and expressive.
There are many dishes which derive their names merely from sauces with which they are served or dressed, and have no reference to the mode of prep.
Thus dishes styled a la'
Bechamel, a la'
Bordelaise, a la' tomato, a l'
Espagnole, etc., are, as a rule, names merely derived from these sauces.
The old school strictly adheres to these names; they are universally adopted by all good cooks and recognised by connoisseurs and gourmets alike.
It must however be stated that many of these names are either abused or misused by some cooks, many of them having their own formula of prep., which are presented under names that differ considerably as regards the external, and sometimes internal, features from the orig. methods for which these names were intended as symbols of typical preps.
Dishes thus altered are therefore hard to recognise if served under a well-known name, but in a different style; they lose all the culinary charm or its significance; they puzzle and fog the diner who is acquainted with the gastronomic law in respect to the names and characteristics of dishes; and, to say the least, they confuse cooks of a different type who may be called upon to prepare dishes produced and served under wrong titles, by cooks who have more chances to suit their own convenience.

Francatelli
Name of an eminent chef (1805-1876), author of the "Cook's Guide "and the "Modern Cook, "
Pupil of A. Cartirae, chef at the Reform Club and to Queen Victoria.

Frangipane
A substitute for custards made of eggs, milk, some flour, with an addition of lemon-peel, rum, brandy, and vanilla, etc., to flavour.

Frapper (f)
Iced.
Used when for instance; cooling champagne.

French Beans
A 1/2 hardy annual plant, brought origionally from India.

Friand (f)
Delicieux (f).
Dainty.
Pleasing to the palate; artistically arranged, daintily dressed articles of food.
An epicure; a dainty person.

Friandines (f)
Sm. round patties containing mince.

Friar's Omelet
A baked omelet prepared with apples stewed to a pulp, eggs, and sugar.

Frieandeau (f)
Braised fillet of veal, larded.
This dish is supposed to have been invented by Jean de Careme, who was the direct ancestor of the famous Careme.
He was cook to Pope Leo X. this Pontiff possessed magnificent tastes; he fostered the genius of Raphael the painter, and encouraged also the genius which could discover a frieandeau.

Fricandelles (f)
Sm. thin braised steaks of veal or game.

Fricassee (f)
Fricasseed.
The word comes from the English freak, brisk, dainty.
A white stew of chicken or veal.

Fricasseed
The word comes from the English freak, brisk, dainty.
A white stew of chicken or veal.

Frire (f)
Frying.
To cook in fat, butter, or oil.
No salt should be in the fat, nor in the food fried in it.

Frit (f)
Fried in butter or dripping.

Frittata
An Italian dish
A kind of rolled pancake crumbed and fried in fat.

Fritters
Beignets (f).
A kind of pancake, fried in deep fat.
Anything dipped in batter, crumbed or egged, and fried.

Friture (f)
This word has 2 significations; it applies to the fat, which may be oil, lard, or dripping in which articles are fried.
Further, it is applied to anything that has been fried, such as egged and crumbed fried fish, fried potatoes, croquettes, or rissoles, being pre-eminently popular under this term.

Frog
Edible frogs are found in England and Southern Europe.
The hind legs are supposed to be a great delicacy, principally in France and South Germany, where it is a favourite Lent dish.

Fromage (f)
Cheese.
The curd of milk coagulated and pressed.
As a food it possesses very distinct nutritive properties, and forms the principal nitrogenous food of many labouring people.
Its principal element is caseine, which is the chemical equivalent of egg white, gluten of wheat, and the fibrin of meat.
New cheese, although nutritious, is not easy of digestion.
Old cheese is said to promote digestion.

Fromage Glace (f)
A dish of ice-cream in a cheese-like shape.

Frosting
A culinary term; to make certain dishes appear like frost.
It consists of whipped whites of egg spread roughly over the dish, dredged with castor sugar, and baked in a cool oven.

Frothing
Of roast joints, or roast in general.
Dredging the surface with flour, and briskly heating it to a brown color before the fire, or with a red-hot disc of iron; a so-called salamander.

Frumenty
Once a Lord Mayor's dish, and a staple food of our robust ancestors; it is wheat or barley boiled.
Eaten with honey, sugar, milk, or treacle.

Frying
To cook in fat, butter, or oil.
No salt should be in the fat, nor in the food fried in it.


Fumet (f)
The flavour or essence of game, fish, or any highly-flavoured concentrated substance used to impart a rich flavour to certain dishes.

Furcifer
Is the name under which the fork was introduced into England at the beginning of the 17th century.
Tom Coryat 1st. brought table-forks to England.

It's part of why I can't type or talk straight No More
and partly made personal relations (shakey at best of times), impossible with a communication barrier
they just fail to acknowledge isn't all some sort of psychotic madness out to get them

it's
the SW Ontario Newfie Redneck
Like Canadian French
Westernized English no longer will suffice past a certain longitude where it become Bum-hacked
South African Slaver Canadianized Nazi Texbook German-to-English Pioneering amalgamated Backwards peoples on the landsacpe so distant and remote as to be 50 km from the big city

learning german and spanish as well as french and english
like every one is the pope or some kind of Rock Star Rebel with a really gigantic un-shrunken head BIG MOUTH and ethnic inheritance demons flames coming from it's ass-mouth
being a description of most of them
cause when your really born to preach you know LATIN like your straight out of 1483 A.D. Papal Dedication of the
Sistine Chapple to the Holy Roman Empire

it's sick
cause they can't talk straight up English like a White man
cause their all using primitive monkey chatter behind your backs
scheming in foreign tongues of subversive plots

AND NONE OF THEM CAN IDENTIFY cause that betrays their unusual presence as my foreign overlord here on a EURO junket to be my lord and master in DISGUISE
after all we've discussed
the past 20 years
how some people
sit on their asess and want to act like their are something

because they got it into their heads long before they live out their flawed plan that ends in a really quick trip to the morgue
with such stunning cunning help we get every day
from our all powerful contemptuous slimeball muck-rucking fools in charge
realize their disguises came off when they tried to pull string and push buttons by force where none was being applied
as in
getting hit by my sister and brothers outside my family as if were all one big unit
that all plays the same game
therefore
your
all gonna learn
the heard way
whos man
and whos
the little baby snowflake princess cupcake

cause you skipped a few events in your total victory over the Carnival

Like the parable of my walking stick

at what point does the idiot realize it belongs to mme just like my wallet
if only it we're legal to social distance by surprise force for encroaching so close as to lay hands on another mans property in an unfriendly manner, be it cover weapon disguised as assistive device, or tool for work in possession of a worker in transit, to and from their assignment.