VOCABULARY OF TERMS,
PRINCIPALLY FRENCH, USED IN MODERN COOKERY.
Aspic—fine transparent savoury jelly, in which cold game, poultry, fish, &c., are moulded; and which serves also to decorate or garnish them.
Assiette Volante—a dish which is handed round the table without ever being placed upon it. Small fondus in paper cases are often served thus; and various other preparations, which require to be eaten very hot.
Blanquette—a kind of fricassee.
Boudin—a somewhat expensive dish, formed of the French forcemeat called quenelles, composed either of game, poultry, butcher’s meat, or fish, moulded frequently into the form of a rouleau, and gently poached until it is firm; then sometimes broiled or fried, but as frequently served plain.
Bouilli—boiled beef, or other meat, beef being more generally understood by the term.
Bouillie—a sort of hasty pudding.
Bouillon—broth.