The Cook's Guide, and Housekeepers and Butler's Assistant: a Practical Treatise on English and Foreign Cookery in All Branches ... |
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Common terms and phrases
Allemande sauce anchovy bake baking-sheet basin beef boil gently braized bread-crumbs brown sauce cake carrots cayenne celery centre chervil chicken chopped parsley cloves cold collops cutlets dipped dish drain Entremets fillets fish five minutes forcemeat four ounces fowl fresh butter fried glass glaze gravy grease half a pint half a pound hour inch jelly juice lard light colour liquor little salt meat moisten mould mushrooms mutton napkin neatly nutmeg onions ounces of butter ounces of flour ounces of sugar oven parboil Parmesan cheese parsley peas pepper and salt pieces prepared pudding purée quart quenelles remove roast salmon sautapan send to table serve hot shalot shred sieve simmer six ounces slices slow fire small stewpan soup stew stir stock or water strain tablespoonful tarragon teaspoonful thick thin thyme tomata trim truffles veal vinegar white sauce wooden spoon yolks of eggs