Modern cookery for private families

sauce—a brown gravy of high savour. _Farce_—forcemeat. _Fondu_—a cheese _soufflé_. _Gâteau_—a cake, also a pudding, as _Gâteau de Riz_; sometimes also a kind of tart, as _Gâteau de Pithiviers_. _Hors d’œuvres_—small dishes of anchovies, sardines, and other relishes of the kind, served in the first course. _Macaroncini_—a small kind of maccaroni. _Maigre_—made without meat. _Matelote_—a rich and expensive stew of fish with wine, generally of carp, eels, or trout. _Meringue_—a cake, or icing, made of sugar and whites of egg beaten to snow. _Meringué_—covered or iced with a meringue-mixture. _Nouilles_—a paste made of yolks of egg and flour, then cut small like vermicelli. _Purée_—meat, or vegetables, reduced to a smooth pulp, and then mixed with sufficient liquid to form a thick sauce or soup. _Quenelles_—French forcemeat, for which see page 163. _Rissoles_—small fried pastry, either sweet or savoury. _Sparghetti_—Naples vermicelli. _Stock_—the unthickened broth or gravy which forms the basis of soups and sauces. _Tammy_—a strainer of fine thin woollen canvas. _Timbale_—a sort of pie made in a mould. _Tourte_—a delicate kind of tart, baked generally in a shallow tin pan, or without any: see page 574. _Vol-au-vent_—for this, see page 357. _Zita_—Naples maccaroni. ------------------------------------------------------------------------ TABLE OF CONTENTS. ------------------ CHAPTER I. SOUPS. Page Ingredients which may all be 1 used for making Soup of various kinds A few directions to the Cook 2 The time required for boiling 4 down Soup or Stock To thicken Soups 4 To fry Bread to serve with 5 Soup Sippets _à la Reine_ 5 To make _Nouilles_ (an elegant 5 substitute for Vermicelli) Vegetable Vermicelli 5 (Vegetables cut very fine for Soups) Extract of Beef, or very 6 strong Beef Gravy-Soup (Baron Liebig’s receipt) _Bouillon_ (the common Soup of 7 France), cheap and very wholesome Clear pale Gravy Soup, or 10 _Consommé_ Another receipt for Gravy Soup 10 Cheap clear Gravy Soup 11 _Glaze_ (Note) 11 Vermicelli Soup (_Potage au 12 Vermicelle_) Semoulina Soup (_Soupe à la 12 Semoule_) Macaroni Soup 13 Soup of _Soujee_ 13 _Potage aux Nouilles, or 14 Taillerine_ Soup Sago Soup 14 Tapioca Soup 14 Rice Soup 14 White Rice Soup