Part I.
Allemande.—Concentrated white velouté (see velouté) sauce, seasoned with nutmeg and lemon juice, and thickened with yolks of eggs and cream.
Angelica.—A plant, the stalks of which are preserved with sugar; as it retains its green colour it is pretty for ornamenting sweet dishes, cakes, etc.
Appareil.—This word is applicable to a preparation composed of various ingredients, as appareil de gateau (mixture for a cake).
Aspic.—Name given to clear savoury jelly, to distinguish it from sweet jelly. Cold entrées, which are moulded and have the ingredients set in jelly, are also called aspics.
Assiette volante.—A small dish (holding no more than a plate) which is handed round the table without ever being placed on it. Things that must be eaten very hot are often served in this way. Little savouries, foie-gras, or cheese fondus in paper cases are thus handed.
Au bleu.—An expensive way of boiling fish. A broth is made by boiling three onions, two carrots, two turnips, some parsley, pepper, salt, sufficient water, a tumbler of white wine, and a tumbler of vinegar together; the scum is removed as it rises, the fish is simmered in the broth. This broth is called Court bouillon. Fish cooked thus is eaten hot or cold, with suitable sauce.
Baba.—A Polish cake of a very light description.
Bain marie.—A sort of bath-saucepan, which stands on a stove with hot water in it, and has small bright saucepans stood in the water for the contents to cook slowly without reducing or spoiling them. A bain marie has no cover.
Bande.—The strip of paste that is put round tart; sometimes the word is also applied to a strip of paper or bacon.