In most French recipes I have found ten
spoonfuls equal to a quarter of a pint of fluid.
_Cuisson._--The name given to the liquid in which anything has been
cooked.
_Dariole._--A sort of cake served hot. The name of small round moulds in
which various little cakes are baked or puddings steamed.
_Daubiere._--An oval stew-pan in which daubes are cooked. Daubes are
meat or fowl stewed in sauce.
_Degorger._--To soak in water for a longer or shorter time.
_Des._--Very small square dice.
_Desosser._--To bone; to remove the bones from fish, meat, game, or
poultry.
_Dorer._--To paint the surface of tarts or cakes with a brush, with egg
or sugar, so that they may be glazed when cooked.
_Dorure._--The glaze one uses for pastry; sometimes beaten white of egg,
sometimes yolk of egg and cold water, sometimes sugar only.
_Entrees._--A name for side dishes, such as cutlets, fricassees,
fricandeaux, sweetbreads, etc.
_Entrees_ (cold).--Consist of cutlets, fillets of game, poultry, &c.;
salads of various kinds, aspics, ham, and many other things.
_Entremets._--Second course side dishes. They are of four kinds--namely,
cold entrees, dressed vegetables, scalloped shellfish, or dressed eggs,
and lastly, sweets of any kind, puddings, jellies, creams, fritters,
pastry, etc.
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