A guide to modern cookery

a class of light, hot or cold preparations of fish, meat, poultry, game, etc., and sweets, to which the whites of eggs are usually added if the preparation is served hot, and to which whisked cream is added if the preparation is served cold. _Soup-Flute_, see _Flute_. _Stages in the Cooking of Sugar_:— Small-Thread } Large-Thread } Small-Ball } Large-Ball } See No. 2344. Small-Crack } Large-Crack } Caramel } Nappe, see No. 2955. _Subrics_, see No. 2137. _Suprême_, a name given to the fillet of the breast of a fowl. The term has been extended to certain of the best parts of fish, game, etc. _Terrine_, a patty. _Terrine à Pâté_, a special utensil in which patties are cooked. _Tomatéd._ Preparations are said to be tomatéd when they are mixed with enough tomato purée for the shade and flavour of the latter to be distinctly perceptible in them. _Vesiga_, the dried spine-marrow of the sturgeon. _Zest_, the outermost, coloured, glossy film of the rind of an orange or lemon. PART I FUNDAMENTAL ELEMENTS OF COOKING CHAPTER I FONDS DE CUISINE Before undertaking the description of the different kinds of dishes whose recipes I purpose giving in this work, it will be necessary to reveal the groundwork whereon these recipes are built. And, although this has already been done again and again, and is wearisome in the extreme, a text-book on cooking that did not include it would be not only incomplete, but in many cases incomprehensible. Notwithstanding the fact that it is the usual procedure, in culinary matters, to insist upon the importance of the part played by stock, I feel compelled to refer to it at the outset of this work, and to lay even further stress upon what has already been written on the subject. Indeed, stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one’s stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result. The