Piqué—is to lard with a needle game, fowls, and other meats.
Poëlé.—Almost the same operation as braising, the only difference is, that what is poëlé must be underdone; whereas a braise must be done through.
Puit.—A well, or the void left in the middle, when anything is dished round as a crown.
A Purée of onions, turnips, mushrooms, &c., is a pulpy mash, or sauce of the vegetable specified, thinned with boiling cream or gravy.
Quenelles.—Meat minced or potted, as quenelles of meat, game, fowls, and fish.
Roux.—This is an indispensable article in cookery, and serves to thicken sauces; the brown is for sauces of the same colour, and the colour must be obtained by slow degrees, otherwise the flour will burn and give it a bitter taste, and the sauces become spotted with black.
Reduce.—To boil a soup down to a jelly, or till it becomes rich and thick.
Sabotière.—A pewter or tin vessel, in which are placed the moulds containing the substance to be frozen.
Sasser.—To stir and work a sauce with a spoon.
Sauce tournée and velouté are not the same, nor has the latter name been substituted by the moderns for the former. Sauce tournée is an unfinished sauce; it is of itself a basis for many other white sauces, but it is in no instance served alone as a sauce with any entrée or entremets. Velouté is served with hashes of chickens, veal, boudins à la reine, émincés, and entrées of quenelles, &c.