A guide to modern cookery

have dropped to the bottom, put the liquid carefully away and strain it through muslin. 176—FAGGOTS (BOUQUETS GARNIS) The name “faggot” is given to those little bunches of aromatics which, when the contrary is not stated, are generally composed (in order to weigh one ounce) of eight-tenths oz. of parsley stalks and roots, one-tenth oz. of bay leaves, and one-tenth oz. of thyme. These various aromatics are put neatly together so that no sprig of the one sticks out beyond the others, and they are properly strung together. 177—CHERVIL _Chopped Chervil._—Clean the chervil and remove the stalks; wash, dry it well while tossing it, then chop it finely and put it aside on a plate in the cool, if it is not for immediate use. _Concassed Chervil._—Proceed as above, except that, instead of chopping it, compress it between the fingers and slice it after the manner of a chaff-cutter. _Concassed_ and chopped chervil are, if possible, only prepared at the last moment. _Chervil Pluches._—The pluches are greatly used in the finishing off of soups. They are, practically, the serrated portions only of the leaves, which are torn away in such a manner as to show no trace of the veinings. They are immersed in water, and at the last moment withdrawn, so as to be added, raw, to either soups or boiling consommés. 178—RASPINGS Golden raspings are obtained by pounding and passing through a fine sieve bread-crusts which have been previously well dried in the oven. _White raspings_ are similarly prepared, except that very dry, white crumb is used. 179—PEELED, CHANNELLED, AND ZESTED LEMONS Lemons are greatly used in cookery, as dish and comestible garnish. When a whole lemon is used for marinades of fish, for the “_blancs_,” &c., it is well to peel it to the pulp, _i.e._, to remove the peel and the whole of the underlying white. The lemon is then cut into more or less large slices, according to the use for which it is intended. The rind of a lemon thus peeled may be cut into bits and used in this form as the necessity