EXPLANATION OF FRENCH TERMS USED IN MODERN HOUSEHOLD COOKERY.
ASPIC: A savoury jelly, used as an exterior moulding for cold game, poultry, fish, &c. This, being of a transparent nature, allows the bird which it covers to be seen through it. This may also be used for decorating or garnishing.
ASSIETTE (plate): Assiettes are the small entrées and hors-d’oeuvres, the quantity of which does not exceed what a plate will hold. At dessert, fruits, cheese, chestnuts, biscuits, if served upon a plate, are termed assiettes. ASSIETTE VOLANTE is a dish which a servant hands round to the guests, but is not placed upon the table. Small cheese soufflés and different dishes, which ought to be served very hot, are frequently made assielles volantes.
AU-BLEU: Fish dressed in such a manner as to have a bluish appearance.
BAIN-MARIE: An open saucepan or kettle of nearly boiling water, in which a smaller vessel can be set for cooking and warming. This is very useful for keeping articles hot, without altering their quantity or quality. If you keep sauce, broth, or soup by the fireside, the soup reduces and becomes too strong, and the sauce thickens as well as reduces; but this is prevented by using the bain-marie, in which the water should be very hot, but not boiling.
BÉCHAMEL: French white sauce, now frequently used in English cookery.
BLANCH: To whiten poultry, vegetables, fruit, by plunging them into boiling water for a short time, and afterwards plunging them into cold water, there to remain until they are cold.
BLANQUETTE: A sort of fricassee.
BOUILLI: Beef or other meat boiled; but, generally speaking, boiled beef is understood by the term.
BOUILLIE: A French dish resembling hasty-pudding.
