_Captor and Captive._ A song of Araby. By Edwin J. Quance.--A good
stirring song for baritones.
BOWERMAN AND CO.
_Deuxieme Nocturne pour Piano._ Par G. J. Rubini.--An unpretending piano
piece of the Gustave Lange type.
EXPLANATION OF FRENCH AND OTHER TERMS USED IN MODERN COOKERY.
PART I.
_Allemande._--Concentrated white veloute (see veloute) sauce, seasoned
with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
_Angelica._--A plant, the stalks of which are preserved with sugar; as
it retains its green colour it is pretty for ornamenting sweet dishes,
cakes, etc.
_Appareil._--This word is applicable to a preparation composed of
various ingredients, as appareil de gateau (mixture for a cake).
_Aspic._--Name given to clear savoury jelly, to distinguish it from
sweet jelly. Cold entrees, which are moulded and have the ingredients
set in jelly, are also called aspics.
_Assiette volante._--A small dish (holding no more than a plate) which
is handed round the table without ever being placed on it. Things that
must be eaten very hot are often served in this way. Little savouries,
foie-gras, or cheese fondus in paper cases are thus handed.
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