FOWL SCOLLOPS

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast or boiled fowl, ½ pint of Béchamel, or white sauce. _Mode._—Strip off the skin from the fowl; cut the meat into thin slices, and warm them in about ½ pint, or rather more, of Béchamel, or white sauce. When quite hot, serve, and garnish the dish with rolled ham or bacon toasted. _Time._—1 minute to simmer the slices of fowl. _Seasonable_ at any time.

FRENCH TERMS used in modern Household Cookery, explained.

ASPIC.—A savoury jelly, used as an exterior moulding for cold game, poultry, fish, &c. This, being of a transparent nature, allows the article which it covers to be seen through it. This may also be used for decorating or garnishing.

ASSIETTE (plate).—_Assiettes_ are the small _entrées_ and _hors-d’œuvres_, the quantity of which does not exceed what a plate will hold. At dessert, fruits, cheese, chestnuts, biscuits, &c., if served upon a plate, are termed _assiettes_.—ASSIETTE VOLANTE is a dish which a servant hands round to the guests, but is not placed upon the table. Small cheese soufflés and different dishes, which ought to be served very hot, are frequently made _assiettes volantes_.

AU-BLEU.—Fish dressed in such a manner as to have a _bluish_ appearance.

BAIN-MARIE.—An open saucepan or kettle of nearly boiling water, in which a smaller vessel can be set for cooking and warming. This is very useful for keeping articles hot, without altering their quantity or quality. If you keep sauce, broth, or soup by the fireside, the soup reduces and becomes too strong, and the sauce thickens as well as reduces; but this is prevented by using the _bain-marie_, in which the water should be very hot, but not boiling.

BÉCHAMEL.—French white sauce, now frequently used in English cookery.

BLANCH.—To whiten poultry, vegetables, fruit, &c., by plunging them into boiling water for a short time, and afterwards plunging them into cold water, there to remain until they are cold.

BLANQUETTE.—A sort of fricassee.

BOUILLI.—Beef or other meat boiled; but, generally speaking, boiled beef is understood by the term.

BOUILLIE.—A French dish resembling hasty-pudding.

BOUILLON.—A thin broth or soup.

BRAISE.—To stew meat with fat bacon until it is tender, it having previously been blanched.

BRAISIÈRE.—A saucepan having a lid with ledges, to put fire on the top.

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.

ENTREMETS.—Small side or corner dishes served with the second course.

ESCALOPES.—Collops; small, round, thin pieces of tender meat, or of fish, beaten with the handle of a strong knife to make them tender.

FEUILLETAGE.—Puff-paste.

FLAMBER.—To singe fowl or game, after they have been picked.

FONCER.—To put in the bottom of a saucepan slices of ham, veal, or thin broad slices of bacon.

GALETTE.—A broad thin cake.

GÂTEAU.—A cake, correctly speaking; but used sometimes to denote a pudding and a kind of tart.

GLACER.—To glaze, or spread upon hot meats, or larded fowl, a thick and rich sauce or gravy, called _glaze_. This is laid on with a feather or brush, and in confectionary the term means to ice fruits and pastry with sugar, which glistens on hardening.

HORS-D’ŒVRES.—Small dishes, or _assiettes volantes_ of sardines, anchovies, and other relishes of this kind, served to the guests during the first course. (_See_ ASSIETTES VOLANTES.)

LIT.—A bed or layer; articles in thin slices are placed in layers, other articles, or seasoning, being laid between them.

MAIGRE.—Broth, soup, or gravy, made without meat.

MATELOTE.—A rich fish-stew, which is generally composed of carp, eels, trout, or barbel. It is made with wine.

MAYONNAISE.—Cold sauce, or salad dressing.

MENU.—The bill of fare.

MERINGUE.—A kind of icing, made of whites of eggs and sugar, well beaten.

MIROTON.—Larger slices of meat than collops; such as slices of beef for a vinaigrette, or ragoût or stew of onions.

MOUILLER.—To add water, broth, or other liquid, during the cooking.

PANER.—To cover with very fine crumbs of bread, meats, or any other articles to be cooked on the gridiron, in the oven, or frying-pan.

PIQUER.—To lard with strips of fat bacon, poultry, game, meat, &c. This should always be done according to the vein of the meat, so that in carving you slice the bacon across as well as the meat.

POELÉE.—Stock used instead of water for boiling turkeys, sweetbreads, fowls, and vegetables, to render them less insipid.—This is rather an expensive preparation.

PURÉE.—Vegetables or meat reduced to a very smooth pulp, which is afterwards mixed with enough liquid to make it of the consistency of very thick soup.

RAGOÛT.—Stew or hash.

REMOULADE.—Salad dressing.

RISSOLES.—Pastry, made of light puff-paste, and cut into various forms, and fried. They may be filled with fish, meat, or sweets.

ROUX.—Brown and white; French thickening.

SALMI.—Ragoût of game previously roasted.

SAUCE PIQUANTE.—A sharp sauce, in which somewhat of a vinegar flavour predominates.

SAUTER.—To dress with sauce in a saucepan, repeatedly moving it about.

TAMIS.—Tammy, a sort of open cloth or sieve through which to strain broth and sauces, so as to rid them of small bones, froth, &c.

TOURTE.—Tart. Fruit pie.

TROUSSER.—To truss a bird; to put together the body and tie the wings and thighs, in order to round it for roasting or boiling, each being tied then with packthread, to keep it in the required form.

VOL-AU-VENT.—A rich crust of very fine puff-paste, which may be filled with various delicate ragoûts or fricassees, of fish, flesh, or fowl. Fruit may also be inclosed in a _vol-au-vent_.

FRITTERS, Indian.

_Ingredients._—3 tablespoonfuls of flour, boiling water, the yolks of 4 eggs, the whites of 2, hot lard or clarified dripping, jam. _Mode._—Put the flour into a basin, and pour over it sufficient _boiling_ water to make it into a stiff paste, taking care to stir and beat it well, to prevent it getting lumpy. Leave it a little time to cool, and then break into it (_without beating them at first_) the yolks of 4 eggs and the whites of 2, and stir and beat all well together. Have ready some boiling lard or butter; drop a dessertspoonful of batter in at a time, and fry the fritters of a light brown. They should rise so much as to be almost like balls. Serve on a dish, with a spoonful of preserve or marmalade dropped in between each fritter. This is an excellent dish for a hasty addition to dinner, if a guest unexpectedly arrives, it being so easily and quickly made, and it is always a great favourite. _Time._—From 5 to 8 minutes to fry the fritters. _Average cost_, exclusive of the jam, 5_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

FRITTERS, Plain.

_Ingredients._—3 oz. of flour, 3 eggs, 1/3 pint of milk. _Mode._—Mix the flour to a smooth batter with a small quantity of the milk; stir in the eggs, which should be well whisked, and then the remainder of the milk; beat the whole to a perfectly smooth batter, and should it be found not quite thin enough, add two or three tablespoonfuls more milk. Have ready a frying-pan, with plenty of boiling lard in it; drop in rather more than a tablespoonful at a time of the batter and fry the fritters a nice brown, turning them when sufficiently cooked on one side. Drain them well from the greasy moisture by placing them upon a piece of blotting-paper before the fire; dish them on a white d’oyley, sprinkle over them sifted sugar, and send to table with them a cut lemon and plenty of pounded sugar. _Time._—From 6 to 8 minutes. _Average cost_, 4_d._ _Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

FRUIT, to Bottle Fresh. (Very useful in Winter.)

_Ingredients._—Fresh fruits, such as currants, raspberries, cherries, gooseberries, plums of all kinds, damsons, &c.; wide-mouthed glass bottles, new corks to fit them tightly. _Mode._—Let the fruit be full grown, but not too ripe, and gathered in dry weather. Pick it off the stalks without bruising or breaking the skin, and reject any that is at all blemished: if gathered in the damp, or if the skins are cut at all, the fruit will mould. Have ready some _perfectly dry_ glass bottles, and some nice _new_ soft corks or bungs; burn a match in each bottle, to exhaust the air, and quickly place the fruit in to be preserved; gently cork the bottles, and put them in a very cool oven, where let them remain until the fruit has shrunk away a fourth part. Then take the bottles out; _do not open them_, but immediately beat the corks in tight, cut off the tops, and cover them with melted resin. If kept in a dry place, the fruit will remain good for months; and on this principally depends the success of the preparation; for if stored away in a place that is in the least damp, the fruit will soon spoil. _Time._—From 5 to 6 hours in a very slow oven.

FRUIT, to Bottle Fresh.

_Ingredients._—Any kind of fresh fruit, such as currants, cherries, gooseberries, all kinds of plums, &c.; wide-mouthed glass bottles, new corks to fit them tightly. _Mode._—the fruit must be full-grown, not too ripe, and gathered on a fine day. Let it be carefully picked and put into the bottles, which must be clean and perfectly dry. Tie over the tops of the bottles pieces of bladder; stand the bottles in a large pot, copper, or boiler, with cold water to reach to their necks; kindle a fire under, let the water boil, and as the bladders begin to rise and puff, prick them. As soon as the water boils, extinguish the fire, and let the bottles remain where they are, to become cold. The next day remove the bladders, and strew over the fruit a thick layer of pounded sugar; fit the bottles with cork, and let each cork lie close at hand to its own bottle. Hold for a few moments, in the neck of the bottle, two or three lighted matches, and when they have filled the bottle neck with gas, and before they go out, remove them very quickly; instantly cork the bottle closely, and dip it in bottle-cement. _Time._—Altogether about 8 hours.

FRUIT, to Bottle Fresh, with Sugar. (Very useful in Winter.)

_Ingredients._—Any kind of fresh fruit; to each quart bottle allow ¼ lb. of pounded sugar. _Mode._—Let the fruit be gathered in dry weather. Pick it carefully, and drop it into _clean_ and _very dry_ quart glass bottles, sprinkling over it the above proportion of pounded sugar to each quart. Put the corks in the bottles, and place them in a copper of cold water up to their necks, with small hay-wisps round them, to prevent the bottles from knocking together. Light the fire under, bring the water gradually to boil, and let it simmer gently until the fruit in the bottles is reduced nearly one third. Extinguish the fire, _and let the bottles remain in the water until it is perfectly cold_; then take them out, make the corks secure, and cover them with melted resin or wax. _Time._—About ½ hour from the time the water commences to boil.

FRUIT TURNOVERS (suitable for Pic-Nics).

_Ingredients._—Puff-paste, any kind of fruit, sugar to taste. _Mode._—Make some puff-paste by recipe; roll it out to the thickness of about ¼ inch, and cut it out in pieces of a circular form; pile the fruit on half of the paste, sprinkle over some sugar, wet the edges and turn the paste over. Press the edges together, ornament them, and brush the turnovers over with the white of an egg; sprinkle over sifted sugar, and bake on tins, in a brisk oven, for about 20 minutes. Instead of putting the fruit in raw, it may be boiled down with a little sugar first, and then inclosed in the crust; or jam, of any kind, may be substituted for fresh fruit. _Time._—20 minutes. _Sufficient._—½ lb. of puff-paste will make a dozen turnovers. _Seasonable_ at any time.

GAME, Hashed.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold game, 1 onion stuck with 3 cloves, a few whole peppers, a strip of lemon-peel, salt to taste, thickening of butter and flour, 1 glass of port wine, 1 tablespoonful of lemon-juice, 1 tablespoonful of ketchup, 1 pint of water or weak stock. _Mode._—Cut the remains of cold game into joints, reserve the best pieces, and the inferior ones and trimmings put into a stewpan with the onion, pepper, lemon-peel, salt, and water or weak stock; stew these for about an hour, and strain the gravy; thicken it with butter and flour; add the wine, lemon-juice, and ketchup; lay in the pieces of game, and let them gradually warm through by the side of the fire; do not allow it to boil, or the game will be hard. When on the point of simmering, serve, and garnish the dish with sippets of toasted bread. _Time._—Altogether 1¼ hour. _Seasonable_ from August to March.

_Note._—Any kind of game may be hashed by the above recipe, and the flavour may be varied by adding flavoured vinegars, curry powder, &c.; but we cannot recommend these latter ingredients, as a dish of game should really have a gamy taste; and if too many sauces, essences, &c., are added to the gravy, they quite overpower and destroy the flavour the dish should possess.