Cooking Terms

Many of these do not vary from today's use. But in case you've run across a term you weren't sure of it's meaning during the 19th Century here's a list of Cooking Terms.

GLOSSARY OF TERMS USED IN COOKING.
Aspio.—A savory jelly.
Assiettes.—Small entrees not more than a plate will contain.
Atelet.—A Email silver skewer.
Ad Bleu.—A French term applied to fish boiled in white wine with flavors.
Ac Grae.—Dressed with meat gravy.
Ac Jus.—In the natural juice, or gravy.
An Naturel.—Plain, simple cookery.
Baba.—Very light plum-cake, or sweet French yeast cake.
Bain-marie.—An open vessel which has a loose bottom for the reception of hot water. It is used to keep sauces nearly at the boiling point without reduction or burning. . Barde.— A thin slice of bacon fat placed over any substance specially requiring the assistance of fat without larding.
Batteris Db Cuisine.—Complete set of cooking apparatus.
Bavaroise A L'eau.—Tea sweetened with syrup of capillaire, and flavored with a little orange-flower water.
Bavaroise Ad LAit.—Made in the same way as the above, but with equal quantities of milk and tea.
Bechamel.—A rich white French sauce.
Reign Et, Or Fritter (see Fritter).
Bisque.—A soup made of shell-fish.
Blanc—White broth used to give a more delicate appearance to the flesh of fowl, lamb, etc.
Blanch.—Placing anything on the Are in cold water until it boils, and after straining it off, plunging it into cold water for the purpose of rendering it white. Used to whiten poultry, vegetables, etc.
Blanquette.— A fricassee usually made of thin slices of white meat, with white sauce thii-kened with egg yolk.
Blonde De Veau.—Double veal broth used to enrich soups and sauces.
Boudin.—A delicate compound mode of quenelle forcemeat.
Bouilli.— Beef which has been boiled in making broth.
Bouillie.— A French dish resembling that called hasty pudding.
Bouillon.—Tho common soup of France.
Bouquet Of Herbs.- Parsley, thyme, and green onions tied together.
Bouquet Garni.—The some thing as Fagot, which see.'
Boubouionote.—A rogoirt of truffles.
Braise.—Meat cooked in a closely-covered stewpan to prevent evaporation, so that the meat retains not only its own juices, but those of any other articles, such as bacon, herbs, roots and spice put with it.
Braisiere.—A saucepan with ledges to the lid, so that it will contain firing.
Bridkr.—To truss fowls with a needle and thread.
Brioche —A sponge cake similar to Bath buns.
Buisson.—A cluster or bush of small pastry piled on a dish.
Callipasb?.—The glutinous portion of the turtle found in the upper shell.
Callipee.—The glutinous meat of the turtle's under shell.
Cannelons.—Small rolls or collars of mincemeat, or of rice and pastry with fruit.
Capilotade.—A Mash of poultry.
Casserole.—The form of rice to be filled with a fricassee of white meat or a puree of game; also a stewpan.
Civet.—A dark, thickish stew of hare or venison.
Compikone.—Sweet French yeast cake, with fruit.
Compote.—Fruits stewed in syrup. There are also compotes of small birds.
Confitures.--Sweetmeats of sugars,fruits, syrups, and essences.
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Consomme.—Strong, clear gravy obtained by stewing; meat for a considerable length of time.
Conns.—A rich, smooth gravy used for coloring, flavoring, and thickening certain soups and sauces.
Croquettes.—A savory mince of flsh, meat, or fowl, made with a little sauce into various shapes, rolled in egg and breadcrumbs, and fried crisp.
Couronne, En.—To serve any prescribed articles on a dish in the form of a crown.
Croustacles.—Also known as Dresden patties. They are composed of mince encased in paste, and moulded into various forms.
Croustades.—Fried forms of bread to serve minces or other meat forms.
Crouton.—A sippet of bread fried, and used for garnish.
Cuisine Masouez.—Highly seasoned or unusually mixed dishes.
Cuisson.—Method of cooking meats, or the liquor in which they have been boiled.
Dariole.—A sweet pate baked in a mould.
Daubs.—Meat or fowl stewed in sauce.
Daubiere.—An oval stewpan.
Dejeuner A u Foubchette.—Breakfast with meats, wines, etc.
Desosser.—To bone.
Dorure.—Yolks of eggs well beaten for covering meats and other dishes.
Entree. — A corner - dish for the first course.
Entremet.—A side-dish for the second course.
Escalopes.—Collops.
Espaonole.—A rich brown Spanish sauce.
Faoot.—A small bunch of parsley and thyme tied up with a bay-leaf.
Farce.—Forcemeat.
Fbuilletaoe.—Puff paste.
Financiers.- An expensive, highly flavored mixed ragout.
FLAjoont.—To singe fowl or game after picking.
Flan.—A French custard.
Flancs.—The side-dishes of large dinners.
Foncer.—To put in the bottom of a saucepan thin slices of veal or bacon.
Fonoue.—A light and pleasant preparation of cheese.
Fricandeaux may be made of any boned pieces of veal chiefly cut from the thick
part of the fillet, and of not more than two or three pounds weight.
Fricassee.—Chickens, etc., cut in pieces in a white sauce, with truffles, mushrooms, etc., as accessories.
Fritter —Anything encased in a covering of batter or eggs, and fried.
Gateau.— A pudding or baked cake.
Gauftres.—A light, spongy sort of biscuit.
Glaze.—Stock boiled down to the thickness of jelly, and used to improve the appearance of braised dishes.
Godiveaux.—Various varieties of forcemeat.
Gras.—With, or of meat; the reverse of maiyrt.
Gratin.—Au Gratin.—A term applied to certain dishes prepared with sauce and baked.
Gratin Er.—To cook like a grill.
Haricot.—So called from the French word for beans, with which the dish was originally made. Now understood as any thick stew, or ragout of mutton, beef, or veal, cut in pieces, and dressed with vegetables and roots.
Hors-d'osirvres. — Small dishes of sardines, anchovies, and other relishes.
Lardiniere.— Vegetables stewed down in their own sauce.
Larson.—The piece of bacon used in larding.
Liaison.—The mixture of egg and cream used to thicken white soups, etc.
Lit.—Thin slices in layers.
Luting.—A paste to fasten lids on piepans for preserving game.
Madelienes.—Small plum cakes.
Maiore.—Without meat .
Marinade.—The liquor in which fish or meat is steeped.
Mase.—To cover meat with any rich sauce, ragout, etc.
Matelote.—A rich fish stew with wine.
Mayonnaise.—Cold sauce, or salad dressing.
Mazarines, Or Turbans.—Ornamental entries of forcemeat and fillets of poultry, game, or fish.
Menu -The bill of fare.
Meringue.—Light pastry made of sugar and the white of,eggs beaten to "snow."
Miononnette Pepper.—Coarsely ground peppercorns.
Miroton.—Small thin slices of meat about as largo as a crown piece made into ragouts of various kinds, and dished up in a circular form.
Mouiller.—To add broth, water or other liquid while the cooking is proceeding.
Nouoat.—Almond candy.
Nouilles.—Strips of paste made of eggs and Sour.
Panada.—Soaked bread used in the preparation of French forcemeat.
Paner.—To cover with bread -crumbs fried or baked food.
Papillotk, En. — The pieces of paper greased with oil and butter, and fastened round a cutlet, etc., by twisting it along the edge.
Pate.—A small pie.
Paupiettes.—Slices of meat rolled.
Piece De Resistance. — The principal joint of the dinner.
Pilau.—A dish of meat and rice.
Piqueb.—To lard with strips of bacon fat, etc.
Poelee.—Stock for boiling turkeys, fowls, vegetables, instead of water, so as to render them less insipid.
Potaok.- Soup.
Printaniees.—Early spring vegetables. Profiterolles.—Light pastry creamed inside.
Puree.—The name given to soup, the ingredients for thickening which have been passed through a sieve, then thinned with broth to the proper consistency. Meat and fish are cooked and pounded in a mortar, roots and vegetables are stewed till soft in order to prepare them for being thus converted to a smooth pulp.
Quenelles.—Forcemeat of various kinds composed of fish or meat, with bread, yolk of egg, and some kind of fat, seasoned in different ways, formed with a spoon to an oval shape, then poached in stock and used either as garnish to entrees, or to be served separately.
Ragout.—A rich sauce, with sweetbreads, mushrooms, truffles, etc., in it.
Releves.—The remove dishes. Remoulade.—Salad-dressing. Rifacimento.—Meat dressed a second time.
Rissole.—A mince of fish or meat enclosed in paste, or formed into balls and other shf pes. Used either as side-dishes or garnish. (See also Fricassees.)
Roti.—Roast meat.
Roue.—A mixture of butter and flour used for thickening white soups and gravy
Salmi.—A hash of game cut up and dressed when only half roasted.
Saxtox — To dress with sauce in the saucepan by keeping it in motion.
Sauce Piquant.—A sharp sauce in which. lemon and vinegar predominate as a flavor.
Saute-pan.—A thin-bottomed, shallow pan for quick frying.
Sauter.—To toss over the fire in a sautepan with a small quantity of fat only.
Serviette, A La.—Served in a napkin.
Sippets.—Small pieces of bread cut intovarious shapes, either soaked in stock, toasted, or fried, to serve with meats as garnishing or borders.
Souffle.—A light pudding.
Stock.—The broth of which soups are made.
Tasus Or "tammy."—A strainer of fine woollen canvas, used for straining soups and sauces.
Timbale.—A sort of pie made in a mould.
Tourte.—A tart baked in a shallow tin.
Trifle.—A second-course dish, made of sponge cake, macaroons, jams, etc., brandy or wine, and liqueurs.
Trousser.—To truss a bird.
Turbans (ace Mazarines).
Vaxxer, To.—To make a sauce smooth by rapidly lifting it high in large spoonfuls,and allowing it to fall quickly again for some time.
Veloute.—Rich sauce used to heighten the flavor of soups and made dishes.
Vol-au-vent.—A liRht puff paste, cut round or oval, enclosing any delicate mincemeat.
Source: The Successful Housekeeper ©1882