Maigre, made without meat.
Matso, Passover cakes.
Miroton, a savoury preparation of veal or poultry, formed in a mould.
Nouilles, a kind of vermicelli paste.
Pique, a French term used to express the process of larding. The French term is a preferable one, as it more clearly indicates what is meant.
Puree is a term given to a preparation of meat or vegetables, reduced to a pulp, and mixed with any kind of sauce, to the consistency of thick cream. Purees of vegetables are much used in modern cookery, to serve with cutlets, callops, &c.
Ramekin, a savoury and delicate preparation of cheese, generally served in fringed paper cases.
Releves, or Removes, are top and bottom dishes, which replace the soup and fish.
Salmis, a hash, only a superior kind, being more delicately seasoned, and usually made of cold poultry.
Soufles, a term applied to a very light kind of pudding, made with some farinaceous substance, and generally replaces the roast of a second course.
Timbale, a shape of maccaroni or rice made in a mould.
Vol-au-vent. This is a sort of case, made of very rich puff paste, filled with delicate fricassee of fish, meat, or poultry, or richly stewed fruits.
Veloute, an expensive white sauce.
OBSERVATIONS FOR THE USE OF THE COOK.
The receipts we have given are capable of being varied and modified by an intelligent pains-taking cook, to suit the tastes of her employers.
Where one receipt has been thought sufficient to convey the necessary instruction for several dishes, &c., &c., it has not been repeated for each respectively, which plan will tend to facilitate her task.
We might, had we been inclined, have increased our collection considerably by so doing, but have decided, from our own experience, that it is preferable to give a limited number clearly and fully explained, as these will always serve as guides and models for others of the same kind.
The cook must remember it is not enough to have ascertained the ingredients and quantities requisite, but great care and attention must be paid to the manner of mixing them, and in watching their progress when mixed and submitted to the fire.
The management of the oven and the fire deserve attention, and cannot be regulated properly without practice and observation.
The art of seasoning is difficult and important.
Great judgment is required in blending the different spices or other condiments, so that a fine flavour is produced without the undue preponderance of either.
It is only in coarse cooking that the flavour of onions, pepper, garlic, nutmeg, and eschalot is permitted to prevail. As a general rule, salt should be used in moderation.