The modern cook : a practical guide to the culinary art in all its branches, adapted as well for the largest establishments as for the use of private families / by Charles Elmé Francatelli.

  • Francatelli, Charles Elmé, 1805-1876.
Date:
1846
Catalogue details

Licence: Public Domain Mark

Credit: The modern cook : a practical guide to the culinary art in all its branches, adapted as well for the largest establishments as for the use of private families / by Charles Elmé Francatelli. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Espagnole, and Veloute. Tlie two main Sauces from which all others are made ; the first is brown, and the other white. Fanchonnettes and Florentines. Varieties of small pastry meringued over. Faroe. Is a coarse kind of forcemeat, used for raised pies and gratins. Flans, Darioles and Mirlitons. Varieties of French cheese-cakes. Frioandeau and grenadins, consist of the primest parts of veal, or fillets of poultry, &c. smoothly trimmed, larded, and brightly glazed with a concen- tration of their own liquor ; they are served as side-cfishes. Fricassee, consists of chickens cut in pieces, and prepared in a white sauce, with truffles, mushrooms, cocks’ combs, &c., as accessories. Gauffres. A light spongy sort of biscuit. Glace. Anything iced. This word is also sometimes used figuratively by French cooks, to signify a smooth glossy surface. Gratins. A term applied to consolidated soups and sauces; also to certain dishes of high character, consisting of game, poultry, fish, vegetables, or mac- caroni, &c. improved by great care and finish, through the use of concen- trated sauces or gravies. Hors-d’ceuvres, (Hot). A species of very light entrees, such as patties of all kinds, rissoles, croquettes, scolloped fish, shell-fish, maccaroni, poultry, game, sweetbreads, brains, ox-piths, horli/s of fish, poultry, or game, &c. Hors-d’ceuvres, (Cold.) These should be eaten immediately after the soup and fish ; they are considered as appetisers, or whets to the appetite, and con- sist of sardines, anchovies, tunny, Dutch herrings, savoury butters, oysters, oiled salads of shell-fish, radishes, various kinds of pickles, &c. Jardiniere. A mixed preparation of vegetables, stewed down in their own glaze. Macedoine of vegetables is a jardiniere, with the addition of some kind of white sauce. Macedoine of fruit. A kind of jelly. Madeleine. Resembling queen-cake. Matelotte, a dish of mixed fresh-water fish, sometimes of one kind only, as Eels. Meringues. A kind of light trifle. Nougat. A mixture of almonds and sugar. NourLLES. A kind of vermicelli. Profitrolles. A light kind of pastry, creamed inside. Puree. A kind of pulpy maceration of roasted meats, and of vegetables, or fruits, finished by being passed through a tammy or sieve. Quenelle. A delicate sort of forcemeat, used in the preparation of entries, &c. Ragout. A rich compound, consisting of quenelles, mushrooms, truffles, fat livers, &c., mixed in a rich sauce, and used for garnishing highly finished removes and entrees. Releves or Removes. The top and bottom dishes (as they are designated in England) served to replace the soup and fish on ordinary tables. These usually consist of roast joints, turkeys, capons, highly or plain-dressed fillets, or rolls, &c., of beef, calves’-heads, &c. Roux. A mixture of fresh butter and flour, which, after being baked, is used for thickening sauces. Salmis. A highly-finished hash, made with game or wild-fowl, cut up and prepared in either a rich gravy or sauce. Souffles. The word souffle means strictly something puffed up, and is gene- rally applied to a light kind of pudding, served as a remove to second course roasts ; it is made with any kind of farinaceous substance, and may be fla- voured either with fruits, liqueurs, or essences. Turbans nnd Mazarines. Ornamental entrees, made of forcemeats, and fillets of either game, poultry, or fish. Vol-au-vent. A figurative expression applied to puff-paste of the lightest kind.