Salmis, a hash, only a superior kind, being more delicately seasoned, and usually made of cold poultry.
Souflés, a term applied to a very light kind of pudding, made with some farinaceous substance, and generally replaces the roast of a second course.
Timbale, a shape of maccaroni or rice made in a mould.
Vol-au-vent. This is a sort of case, made of very rich puff paste, filled with delicate fricassee of fish, meat, or poultry, or richly stewed fruits.
Vélouté, an expensive white sauce.
OBSERVATIONS FOR THE USE OF THE COOK.
The receipts we have given are capable of being varied and modified by an intelligent pains-taking cook, to suit the tastes of her employers.
Where one receipt has been thought sufficient to convey the necessary instruction for several dishes, &c., &c., it has not been repeated for each respectively, which plan will tend to facilitate her task.
We might, had we been inclined, have increased our collection considerably by so doing, but have decided, from our own experience, that it is preferable to give a limited number clearly and fully explained, as these will always serve as guides and models for others of the same kind.
The cook must remember it is not enough to have ascertained the ingredients and quantities requisite, but great care and attention must be paid to the manner of mixing them, and in watching their progress when mixed and submitted to the fire.