Modern cookery for private families

other topic at much length, and I must in consequence leave my deficiencies to be supplied by some of the thoughtful, and, in every way, more competent writers, who, happily for us, abound at the present day; and make here my adieu to the reader. ELIZA ACTON _London, May, 1855._ ------------------------------------------------------------------------ VOCABULARY OF TERMS, PRINCIPALLY FRENCH, USED IN MODERN COOKERY. ------------------ _Aspic_—fine transparent savoury jelly, in which cold game, poultry, fish, &c., are moulded; and which serves also to decorate or garnish them. _Assiette Volante_—a dish which is handed round the table without ever being placed upon it. Small _fondus_ in paper cases are often served thus; and various other preparations, which require to be eaten very hot. _Blanquette_—a kind of fricassee. _Boudin_—a somewhat expensive dish, formed of the French forcemeat called _quenelles_, composed either of game, poultry, butcher’s meat, or fish, moulded frequently into the form of a _rouleau_, and gently poached until it is firm; then sometimes broiled or fried, but as frequently served plain. _Bouilli_—boiled beef, or other meat, beef being more generally understood by the term. _Bouillie_—a sort of hasty pudding. _Bouillon_—broth. _Casserole_—a stewpan; and the name also given to a rice-crust, when moulded in the form of a pie, then baked and filled with a mince or _purée_ of game, or with a _blanquette_ of white meat. _Court Bouillon_—a preparation of vegetables and wine, in which (in expensive cookery) fish is boiled. _Consommé_—very strong rich stock or gravy. _Croustade_—a case or crust formed of bread, in which minces, _purées_ of game, and other preparations are served. _Crouton_—a sippet of bread. _Entrée_—a first-course side or corner dish.[2] Footnote 2: Neither the roasts nor the removes come under the denomination of _entrées_; and the same remark applies equally to the _entremets_ in the second course. Large standing dishes at the sides, such as raised pies, _timbales_, &c., served usually in grand repasts, are called _flanks_; but in an ordinary service all the intermediate dishes between the joints and roasts are distinguished by the name of _entrées_, or _entremets_. _Entremets_—a second-course side or corner dish. _Espagnole_, or Spanish