Panure.—Scollops, croquettes, cutlets, or any other entrée that is breadcrumbed or pané.
Papillottes (en).—Cooked in buttered papers.
Piping.—This is the name given to the sugar work used for ornamenting cakes, tartlets, etc. It is done by working white of egg and fine sugar together, and then pressing the sugar through a sort of funnel. An india-rubber implement is made for this purpose, which is much easier to use than a tin one.
Piquer.—To lard; that is to say, to put strips of bacon fat in a larding-needle and draw the needle through the surface of the meat or game, so that the two ends of each strip of bacon stick out.
Pluche.—The leaves of parsley, tarragon, chervil, lettuce, or sorrel broken or cut into small pieces—not chopped. They are mixed or used separately. The word is sometimes spelled with an "s," instead of a "c."
Poivrade.—A sauce made with pepper, vinegar, shalots, bunch of parsley, salt, and broth.
Poelée, or Poële.—A braise or stock used for boiling turkeys, fowls, sweetbreads, etc., to render them less insipid. It is made from suet, veal, vegetable, lemon-pulp, water, etc.
Poêle.—A pan, a frying-pan, or a stove.
Pot-au-feu.—Soup with boiled meat.
Potiron.—Pumpkin soup.