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Show C0OKIN0 TEltMi Velonlo While tsute. Dltqut A thotlllth soup. Quemelln Forcemest balls. ltaux Thickening for aauees ' Bouffle A very little) pud ling, Cronton-iA slpctot fried bread. Clret Wild fowl or game hab,' Unite A maoner of sttwlng meat, Pervlette, a la-Vrrel oh a napkin. Malgre Dishes ma-lo without meat, Ilntree-Slde illih for the 11 ret course. Aujus In the na'ural Juice or gravy. lltanqaet A preparation of white meal Balmla Game bathed when half roaited. Nougat A mixture of almonds and su. gtr. Vol an Ttnt JJght puff tarts Oiled with meat. Au blueFish dressed as to hats a blus tint. Iloulli-Ueef stewed slowly and served with sauce. llecedeltettttanee The principal Joint of the dinner. IVt-au feu The common bouillon of tbe French peasants. Ilechamtl A sauce made from meatt, onions and awtet herb. Jardiniere A mndt ot slewing vtgtta-bits vtgtta-bits In their own sauce. Mtrlngue Pastry made of tagsr and white of egg beaten to a anow. fisuttTo mix or unite all tbe parte of a rtgvul by shaking while frying Contomme A atrong gravy need for en rlchlng othtr gravies and soups. Ilaln Marie A saucepan for boiling water Into which a tmall pan Ola, Atple A meet jelly for covering game ptee, served with boned turkey, etc. Caramel-Sugar boiled until the moisture moist-ure It evaporated, and then uttd for orna mental dishes. Compote Something applied ta fruit stewed In struts and sometimes tn pigeons and email game. New York Journal. |