Brider.—To pass a packthread through poultry, game, &c., to keep together their members.
Caramel (burnt sugar).—This is made with a piece of sugar, of the size of a nut, browned in the bottom of a saucepan; upon which a cupful of stock is gradually poured, stirring all the time, and adding the broth little by little. It may be used with the feather of a quill, to colour meats, such as the upper part of fricandeaux; and to impart colour to sauces. Caramel made with water instead of stock may be used to colour compôtes and other entremets.
Casserole.—A crust of rice, which, after having been moulded into the form of a pie, is baked, and then filled with a fricassee of white meat or a purée of game.
Compôte.—A stew, as of fruit or pigeons.
Consommé.—Rich stock, or gravy.
Croquette.—Ball of fried rice or potatoes.
Croûtons.—Sippets of bread.
Daubière.—An oval stewpan, in which daubes are cooked; daubes being meat or fowl stewed in sauce.
Désosser.—To bone, or take out the bones from poultry, game, or fish. This is an operation requiring considerable experience.
Entrées.—Small side or corner dishes served with the first course.