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    Recettes anglaises anciennes

    pour anglophiles

    8 mai 2012

    Extraites du recueil de cuisine provinciales :Ayrton Elisabeth.English Provencial Cooking.London : Mitchell Beazley, 1980.

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    Table des matires

    Asparagus Baskets .................................................................................................................................................................................................... 6

    Long Cod or Golden Ling .................................................................................................................................................................................. 7

    Norfolk Pottage ............................................................................................................................................................................................................. 9

    Sausages and Ham with Red Cabbage............................................................................................................................................. 11

    Vinegar Cake ............................................................................................................................................................................................................... 12

    Leek Pie ............................................................................................................................................................................................................................... 13

    Green Dumplings ..................................................................................................................................................................................................... 14

    Veal and Oysters ....................................................................................................................................................................................................... 15Haddock and Bacon Pot Pie ........................................................................................................................................................................ 16

    Cider Cake ....................................................................................................................................................................................................................... 17

    Oldbury Tarts ................................................................................................................................................................................................................ 18

    Bakewell Tart 1 ........................................................................................................................................................................................................... 19

    Bakewell Tart 2 .......................................................................................................................................................................................................... 19

    Strong Ale and Cheese ..................................................................................................................................................................................... 20

    Crme Brle ............................................................................................................................................................................................................... 21

    Palestine Soup ............................................................................................................................................................................................................. 22

    Cornish Crab Pie ......................................................................................................................................................................................................23

    Fricasse of Chicken ............................................................................................................................................................................................ 24

    Smoked Haddock Souffl .............................................................................................................................................................................. 26

    Quorn Roll ....................................................................................................................................................................................................................... 27

    Sweet Devil .................................................................................................................................................................................................................... 28

    Lancashire Spreads ............................................................................................................................................................................................... 29

    Pepper Cake ................................................................................................................................................................................................................. 30

    Lancashire Cheese Scones ............................................................................................................................................................................. 31

    Rabbit Fried with Onions...............................................................................................................................................................................32

    Dorset Dumplings .................................................................................................................................................................................................. 33

    Oyster Loaves ..............................................................................................................................................................................................................34

    Lexique des termes de cuisine anglais ............................................................................................................................................ 35

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    ASPARAGUS BASKETS

    Serves 81.5 lb (750 g) puff pastry1

    64 green asparagus spears26 oz (180 g) butter plus a little extraLemon juiceSalt and pepper

    This dish was described by a lady whose mother had worked at Heveningham inSuffolk. I made it from her description and this is the recipe. It makes an interestingfirst course for an early-summer dinner party, and should be followed by a plainroast, preferably lamb. Frozen puff pastry, which is very good, can be used instead of

    home-made.Eight individual souffl dishes3will be needed. Roll out the pastry about 1/8 inch(0.25 cm) thick.

    Leave to rest in a cool place. Tie the asparagus into bundles of 8 spears for eachmould, then cut through the stems of each bundle so that only about 3 inches (8 cm)of the stems are left. Next, give one more quick roll to the pastry and cut out circleslarge enough to press down over the inverted souffl dishes. Butter the inverteddishes before pressing the pastry over them. Put into a hot oven, 450F (230C, GasMark 8), and immediately put the asparagus bundles upright in boiling salted water ina large saucepan. Cover the pan and poach gently.

    After about 15 minutes the pastry should be done and should lift off the moulds.Reverse the little baskets. If the bottoms (previously the tops) have puffed up4unevenly so that they cannot stand flat, quickly trim off a layer or two with a sharpknife. Place the baskets on a baking tray and put back into the oven for 5 minutes tocrisp the insides. Lift out the asparagus, which should be tender, drain well and keepwarm. Melt 6 oz (180 g) of the butter, adding lemon juice, freshly ground blackpepper and salt if required.

    Take the pastry baskets out of the oven and arrange on a large, flat dish. Cut thestrings on each bundle of asparagus as you lower it, heads upwards, into its basket.

    Spoon melted butter over each, keeping the butter within the basket. The finishedbaskets can be kept hot for 5 minutes or so in a low oven without coming to harm.

    1Pte feuillete2

    pointes3moule souffl4boursouffl

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    LONG COD OR GOLDEN LING

    Serves 66 cod steaks, each about 1 inch (2.5 cm) thick

    lb (240 g) fish trimmings5 teaspoon saffron3 large onions, very finely chopped2 oz (60 g) butter2 tablespoons cooking oil lb (120 g) fine oatmeal61 lb ( kg) carrots, peeled and diced1 tablespoon dried mixed herbs or fresh parsley, thyme, chives and tarragon7veryfinely chopped

    Salt and pepper

    Salted ling8 was the great standby of medieval and Tudor households on dayswhen meat was not allowed. It is a large fish, longer from head to tail than thespecies we call cod, but comes from the same family.

    The Babees Book(a late-fifteenth-century manuscript by an unknown author) says:"Ling perhaps looks for great extolling being counted beefe of the sea; and standing every fish day atmy Lord Mayor's table; yet it is nothing but long cod. When it is salted it is called Ling . . . thelonger it lyeth in the brine, the better it is; waxing in the end as yellow as a gold noble."

    The following is a nineteenth-century recipe which comes straight from several

    medieval descriptions of dishes of salted ling, but which uses fresh fish rubbed withsalt. Cod replaces ling, as they are indistinguishable and the name ling is rarely, ifever, used today. The sauce should be bright gold, slightly thickened by the oatmealand sweetened by the carrots. It is a distinguished fish dish, very good with rice orboiled potatoes.

    Boil the fish trimmings and the saffron in 1.5 pint (9 dl) of salted water for 30minutes.

    Meanwhile, rub the cod steaks with salt and pepper. Sprinkle a little of the onionon each cut side and press it into the fish. Dip all sides of each cod steak in the

    oatmeal. Fry the fish in a mixture of 1 tablespoon of the butter and the cooking oiluntil golden brown.

    Lift the fish steaks on to a shallow fireproof dish. Fry the remaining onions andthe carrots in the rest of the butter until a light golden colour. Spoon the onions andcarrots between and over the cod steaks, add the herbs and season well. Strain thegolden fish stock and pour it over the fish. It should almost cover the steaks. Cover

    5fond de poisson6

    flocons davoine7estragon8lingue ou julienne, poisson des grands fonds, trs apprci

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    the dish closely with foil and bake in the oven at 350F (180C, Gas Mark 4) for 35minutes.

    Uncover the dish and bake for a further 10 minutes for the top to dry and crisp alittle.

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    NORFOLK POTTAGE

    Serves 8 to 101 chicken, about 2.5 lb (1.250 kg)

    2 lb (1 kg) good stewing9steak, cut in thin slices, all fat and gristle removed lb (240g) veal fillet cut in thin slices2 bacon rashers, finely chopped1 veal sweetbread, washed, skinned and sliced (optional)3 lamb kidneys or lb (360g) ox kidney10, skinned, cored11and sliced2 onions cut in ringsl lb ( kg) carrots, scraped and diced2 blades of mace12A little thyme, dried or fresh

    1.5 lemons lb (360 g) mushrooms, sliced6 large artichoke hearts, if obtainable, cut in quarters1 lb ( kg) shelled peas132 lb (1 kg) new potatoes, scrubbed3.5 oz (105 g) butter2 oz (60 g) flourSalt and pepper

    A very good dinner-party dish complete with all its vegetables, this pottage comes

    from an anonymous cookery book which dates from the seventeenth and eighteenthcenturies. The recipe, intended for a feast day, would serve about 40 people. It callsfor a whole leg of beef, a large piece of veal, half a pound of bacon, four ox palates14,four sweetbreads, two dozen cockscombs15, several fowls16, 24 pints of water andvarious herbs and spices.

    Translated into reasonable quantities and replacing the palates and cockscombswith kidneys, it remains a most excellent, strong and subtly flavoured stew, with aninimitable, rich, thick gravy. It is often served with dumplings17.

    You will require 2 large, heavy saucepans. In the bottom of each put half the

    onion rings and half the carrots. In 1 saucepan place the whole chicken and justcover with water, adding 1 teaspoon of salt, teaspoon of pepper, 1 blade of mace, alittle thyme and the juice of half a lemon. In the second pan put all the other meats

    9cuits ltouff

    10rognons de buf

    11nettoys et prpars par le boucher

    12macis de muscade

    13petits pois cosss

    14?

    15

    crtes de coqs16poule

    17quenelle

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    in layers, cover with water and repeat the seasoning. Stew very gently, closelycovered, for 1.5 hours, adding, after 1 hour, half the mushrooms to each saucepan.

    Meanwhile, prepare and cook the remaining vegetables: fry the artichoke hearts in1.5 ounces (45 g) of the butter for 3 minutes on each side. Boil the peas and potatoes

    separately. Drain all the vegetables and keep hot until the meat is dished up. Removeboth the saucepans from the heat. Lift out the chicken and take all the flesh from thebones, keeping the pieces as large as possible. Lift out all the meat from the othersaucepan and arrange with the chicken on a very large flat dish. Keep hot while youthicken the gravy.

    Combine the stocks18from the two saucepans. Make a roux in another saucepanwith the remaining butter and the flour. Stir in a little of the stock and bring to theboil. Gradually add more stock until you have about 2 pints (1 litre) of gravy theconsistency of thin cream. Check the seasoning, adding the juice of half a lemon andsome freshly ground black pepper. Pour the gravy over the meats on the dish and

    serve at once with the potatoes, peas and artichokes arranged as a border.

    18bouillon

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    SAUSAGES AND HAM WITH RED CABBAGE

    Serves 43 lb (1.5 kg) red cabbage, very finely chopped

    lb (120 g) gammon rashers19, cut in 1 inch (2.5 cm) strips1 oz (30 g) butter pint (3 dl) good stock201 teaspoon lemon juice2 teaspoons castor sugar211 lb ( kg) pork sausages1 teaspoon salt teaspoon white pepper

    A Suffolk recipe, which dates from 1823.Crusty22brown bread (preferably home-made) and butter go well with this supperdish.

    Put the cabbage in a casserole with the gammon, butter, stock, lemon juice,seasoning and sugar and bring to the boil. Then simmer23gently, closely covered, for3 hours in a slow oven, 300F (160C, Gas Mark 2).

    Remove the casserole from the oven. Stir the cabbage well and check theseasoning. Most of the stock should have been absorbed. Before the cabbage isready, fry the sausages. Heap the cabbage on a dish, stand the sausages against it andserve.

    19tranche de jambon20bouillon de boeuf21

    sucre semoule22croustillant23

    faire mijoter feu doux(eau frmissante et non bouillante)

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    VINEGAR CAKE

    Makes 1 large cake lb (240 g) butter

    1 lb (0.5 kg) self-raising flour24lb (240g) sugar lb (240 g) raisins lb (240 g) sultanas254floz (1.2 dl) milk2 tablespoons vinegar1 teaspoon bicarbonate of soda mixed with 1 tablespoon milk

    A Norfolk farmhouse recipe for a good, plain fruit cake that will keep for a weekor so, the flavour improving all the time. The recipe requires no eggs.

    Rub the butter into the flour to give a crumb-like26

    consistency. Mix in the sugarand dried fruit.Put the milk into a large jug or bowl and add the vinegar. Pour the bicarbonate of

    soda and milk mixture all at once into the milk and vinegar. It will froth27and mayoverflow so should be held over the cake bowl. Stir the liquid into the cake mixture,beat well and put into a well-greased 9-inch (23 cm) cake tin. Bake at 350F (180C,Gas Mark 4) for 30 minutes and then reduce the heat to 300F (160C, Gas Mark 2)and bake for a further 75 minutes. Lightly cover the top with foil if it is becomingtoo dark.

    24farine avec levure incorpore25

    raisins de Smyrne26rduire en miettes27mousser

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    LEEK PIE

    Serves 61 lb ( kg) leeks28, cleaned and cut into 1 inch (2.5cm) pieces

    lb (360 g) short pastry29 lb (240 g) home-cooked ham or fried gammon rashers30, cut into inch (1 cm)pieces3 eggs1/2 pint (1.5 dl) milkWhite pepper

    A recipe traditional all over the north-west of England. The leeks should set in acreamy custard, delicious with the crisp pastry.

    Plunge the leeks into boiling salted water and simmer for 5 minutes. Drain andallow to cool for 10 minutes.Line a flan tin with the pastry rolled out to about 1/8 inch (0.25 cm) thick. Roll

    out and reserve a thinner circle for the lid.Cover the bottom of the flan with the ham or gammon pieces. Beat the eggs

    (reserve a little for glazing the pastry). Gradually beat in the milk and a pinch ofwhite pepper. Do not add salt as the ham will salt the whole dish. Pour the mixtureover the ham and lay the cooled leeks in it. Put on the pastry lid and seal carefully.Brush over with the reserved egg and bake at 350F (180C, Gas Mark 4) for 30minutes. If the pastry becomes too brown, cover lightly with foil.

    28

    poireau29pate brise30tranches de jambon

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    GREEN DUMPLINGS

    Makes 12 dumplings313 oz (90 g) shredded32suet33

    lb (120 g) flour2 tablespoons very finely chopped parsley1 tablespoon finely chopped thyme, sage, marjoram, chives and tarragon (not mint) lb (120 g) cooked spinach (or thawed34frozen spinach) teaspoon salt teaspoon freshly ground black pepper

    These small, round dumplings were boiled, served in a pottage or with a joint orpoultry on North Country farms and in cottages.

    Stir the suet into the flour with the herbs, salt and pepper. Press about 6tablespoons of juice from the cooked spinach (or pour off the water from frozenspinach and then press it well). Stir the green liquid into the flour mixture to make astiff dough35and knead36it a little. Divide the dough to make walnut-sized balls. Setaside in a cool place.

    Ten minutes before the dumplings are to be eaten, have about 2 pints (1 litre) ofsalted water boiling in a large saucepan. Drop the dumplings in and boil briskly37(butnot so hard that they will break up). Do not let the water go off the boil. Lift thelittle green balls out with a perforated spoon.

    31quenelles32dessch, dhydrat33suif (graisse de rognons)34dcongel35

    pte ferme36malaxer37rapidement

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    VEAL AND OYSTERS

    Serves 44 pieces veal fillet, each 3 inches (8 cm) long, 2.5 inches (6 cm) wide and inch (1

    cm) thick12 oysters, clams or finely sliced mushrooms1 egg, well beaten1 teaspoon ground mace382 oz (60 g) fresh, fine white breadcrumbs39Butter or fat for frying4 lemon slices pint (3dl) good brown gravy40, into which 1 teaspoon of redcurrant jelly has beenstirred

    Salt and pepper

    The batter41: lb (120 g) self-raising flour42Pinch of salt1 egg1 oz (30 g) butter, melted1/4 pint (1.5 dl) milk

    A Dickensian dish for which there are many recipes. This one comes from North

    Yorkshire. Fresh oysters are difficult to obtain and very expensive, but tinned oystersor clams are cheaper and excellent. Finely sliced mushrooms make a very good andeasy variation, although the flavour is, of course, quite different.

    First make the batter. Mix the flour and salt in a large bowl. Add the egg and beatthe mixture until smooth. Beat in the butter and continue to beat while slowly addingthe milk. Beat until quite smooth and covered with air bubbles.

    Score43each veal fillet across twice with a sharp knife and push the oysters, clamsor mushrooms into the slits44. Brush the meat all over with the egg and season withmace, salt and pepper. Sprinkle45with the breadcrumbs and press them down a little

    on to the meat.Dip the fillets carefully in the batter and fry gently for about 5 minutes on each

    side so that the veal is cooked through inside the batter, which should be goldenbrown. Garnish each veal fillet with a slice of lemon and serve the gravy separately.

    38macis39chapelure40sauce brune41pte frire42farine avec levure incorpore43

    entailler44fentes45saupoudrer

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    HADDOCK AND BACON POT PIE

    Serves 21 lb ( kg) smoked haddock fillets, poached (if frozen, pull off skin before they

    thaw)4 rashers46back bacon3/4 lb (360 g) tomatoes, blanched, peeled and quarteredl.5 oz (45 g) butter3 oz (90 g) fresh, fine white breadcrumbs47 teaspoon freshly ground black pepper

    This Shropshire recipe is so good as a supper dish, with a glass of red wine andsome cheese and fruit to follow, that once made it will be asked for again.

    Cut the rind48

    from the bacon. Cut the rashers into inch (1 cm) squares. Lightlyfry them and set aside. Flake49the haddock, removing all the skin and any bones. Mixin the pepper. Grease a baking dish with one-third of the butter. Lay in the fish. Putthe tomatoes over it and the bacon over the tomatoes. Sprinkle50the breadcrumbs allover and dot with the remaining butter. Cook at 350F (180C, Gas Mark 4) for 20minutes. Raise the heat a little for the last 10 minutes if the breadcrumbs are not wellbrowned, or finish under the grill.

    46tranches47chapelure48

    couenne49mietter50saupoudrer

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    CIDER CAKE

    Makes 1 cake lb (120 g) butter

    lb (120 g) castor sugar513 eggs, well beaten lb (240 g) self-raising flour522 oz (60 g) coarsely chopped walnuts53 teaspoon grated nutmeg54 pint (1.5 dl) dry cider

    Cider cake is traditional in Oxfordshire, Herefordshire, Worcestershire andGloucestershire. There are several recipes, mostly from the nineteenth century, but

    they vary very little. This one produces a very good, moist cake with a distinctiveflavour. It is delicious topped with whipped cream and served as a sweet.Cream the butter and sugar. Add the eggs and then half the flour, mixed with the

    walnuts and the nutmeg, and beat well. Beat the cider so that it froths and mix it in.As soon as it has amalgamated with the other ingredients, stir in the remaining flourand beat again. Pour the mixture into a greased shallow tin, 8 to 9 inches (20 to 23cm) in diameter and bake in the middle of a 400F (200C, Gas Mark 6) oven for 50minutes.

    Allow the cake to cool for 5 minutes before turning it out of the tin.

    51sucre semoule52

    farine avec levure incorpore53noix grossirement brises54noix muscade

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    OLDBURY TARTS

    Makes about 15 tarts2 lb (1 kg) gooseberries55

    2 lb (1 kg) flour lb (240 g) butter lb (240 g) lard lb (120 g) demerara sugar56

    These little gooseberry tarts are famous all over Gloucestershire. Many localpeople maintain that the edges stand up better if the tarts are made the day beforethey are baked.

    Top tail and wipe the gooseberries. Put the flour into a bowl and make a well in

    the middle. Cut the butter and lard in small chunks and put into the well. Pour pint(1.5 dl) boiling water quickly over the fat, stir with a knife until it has melted andthen pull the flour down into it, continuing to stir with the knife blade until themixture forms a softish57paste. Break off a small piece of the paste and roll out, on afloured pastry board, to about the size of a saucer. Repeat this process but this timeroll out the pastry to about the size of the top of a cup. Continue in this way until allthe pastry has been used up.

    Turn up the edges of the larger pieces of pastry about 1 inch (2.5 cm) all roundand cover the bottom of each with gooseberries. On to each put 2 teaspoons ofdemerara sugar and then a smaller piece of pastry, sealing it to the inner side of the

    tart, not over the top. Pinch the standing-up edge all round to flute it. Bake at 400F(200C, Gas Mark 6) for 20 minutes.

    55

    groseille maquereaux56sucre roux cristallis57molle

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    BAKEWELL TART 1

    Serves 6 lb (240 g) puff pastry

    3 oz (90 g) strawberry or apricot jam4 egg yolks and 3 egg whites3oz (90 g) fresh, fine white breadcrumbs3 oz (90 g) ground almonds3 oz (90 g) sugar3 oz (90 g) butter, just meltedPinch of salt

    An early nineteenth-century recipe from the town of Bakewell in the Peak District

    of Derbyshire.Roll out the pastry 1/8 inch (0.25 cm) thick. Allow it to rest for about 20 minutes.then roll it out again and line a 9 inch (23 cm) flan tin. Lightly spread the bottomwith the jam.

    Beat the egg yolks. Add the breadcrumbs, ground almonds, sugar and butter andbeat well. In another bowl beat the egg whites with the salt until they just hold apeak. Fold the egg whites into the egg-yolk mixture until they are well amalgamated.Pour the mixture on to the jam and spread evenly over the whole surface. Bakeimmediately in a hot oven, 425F (220C, Gas Mark 7). for 30 minutes or until thefilling is firm and lightly browned.

    BAKEWELL TART 2

    Serves 6 lb (240g) puff pastry3 oz (90 g) strawberry or apricots jam3 oz (90 g) butter3oz (90 g) sugar4 egg yolks and 3 egg whites3 oz (90 g) plain flour3 oz (90 g) ground almondsPinch of salt

    In this later recipe, the breadcrumbs are replaced by flour.Line a flan tin and spread the pastry with jam as for the previous recipe.Cream the butter and sugar; stir in the egg yolks, the flour and the ground

    almonds. Beat the egg whites with the salt until stiff and fold them into the mixture.Pour on to the jam and bake as in the other recipe.

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    STRONG ALE AND CHEESE

    Serves 46 oz (180 g) Double Gloucester cheese58cut in thin slices

    1 oz (30 g) prepared mustard (Tewkesbury or Urchfont mustards59are very good forthis dish) pint (3 dl) strong ale604 large slices of freshly toastedWhite bread, crusts removed

    Double Gloucester cheese was made from the milk of the Old Gloucester breedof cows. They were known in the Middle Ages and had hardly changed by theeighteenth century, when the Duke of Beaufort, Master of the Beaufort Hunt,

    ordered his tenant farmers to confine themselves to this breed because they had lostall fear of hounds and barely raised their heads when the pack swept through thefields. Today, excellent Double Gloucester is made commercially and this recipe isquite different if made with any other cheese. Drink ale or red wine with this dishand, if possible, serve a bowl of fresh watercress, without dressing.

    Put the cheese into a small, shallow, fireproof dish so that the slices are about inch (1 cm) deep. Spread the mustard over the top. Pour in the ale, which should justcover the cheese. Bake at 450F (230C, Gas Mark 8) for 15 minutes. Remove thedish from the oven and pour and spoon the cheese mixture on to the slices of toast.Serve at once.

    58 Gloucester is a traditional unpasteurised, semi-hard cheese which has been made inGloucestershire, England, since the 16th century, at one time made only with the milk of the oncenearly extinct Gloucester cattle. (On peut le remplacer par un Cantal vieux)59

    Tewkesbury mustard is a blend of mustard flour and grated Horseradish (raifort) root. Urchfontmustards is a chilli enhanced wholegrain mustard.60bire alcoolise

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    CRME BRLE

    Serve 61 pint (6 dl) double cream

    8 well-beaten egg yolks614 to 6 oz (120 to 180 g) demerara sugar621 lb ( kg) muscat grapes

    As traditionally made in the kitchens of King's College, Cambridge.

    The muscat grapes add a delicious and delicate flavour and texture but the creamis also excellent without them.

    Blanch63, peel and pit the grapes and lay them in a wide, shallow, fireproof serving

    dish.Bring the cream just to boiling point and keep it boiling for exactly 1 minute (thistiming is important). Then pour it slowly, stirring constantly, on to the well-beatenegg yolks64. Beat for 1 minute and return to the heat, stirring over simmering water65(or held above very low direct heat) until it thickens66 well - never allow it to boilagain.

    On no account add sugar - the whole point of the dish is that the cream isunsweetened. Pour the cream over the grapes. Chill well, preferably overnight.

    Cover the cold cream with a inch (0.5 cm) layer of demerara sugar. Put it undera preheated grill, not too close to the heat. Watch it and move it further from the

    heat if the sugar begins to burn and darken. As soon as all the sugar has meltedtogether, remove the dish and chill it again before serving. It should be possible justto tap the crust with a spoon to crack it.

    61Jaune doeuf62sucre roux cristalis63cooking briefly in boiling water (blanchir)64

    beat eggs yolks until light and frothy (battre jusqu obtention dune crme lgre et mousseuse)65lorsque leau chante (94 C)66paissir

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    PALESTINE SOUP

    Serve 63lb (1,5 kg) artichokes67

    Lemon juice1 medium onion cut in quarters2 teaspoons salt1 teaspoon white pepper1 pint (6 dl) milk3 oz (90 g) butter1 oz (30 g) flour4 tablespoons double cream1 tablespoon finely chopped parsley

    This name was given to soup made from Jerusalem artichokes for obvious reasons.In reality, however, artichokes have nothing to do with Jerusalem. The word was acorruption of the Italian girasole, sunflower, and Jerusalem artichokes belong to thesunflower family.Palestine soup has been made in many parts of England for centuries but thisparticular recipe comes from Somerset. It is one of the best white soups in theworld.Peel the artichokes; the irregular shape of the roots means that there will be somewaste but about 2.5 pounds (1,250 kg) should be left. Drop each root as it is peeled

    into cold water to which a squeeze of lemon juice has been added. When all aredone, put them in a saucepan with the onion, salt and pepper and just cover withcold water. Simmer gently until quite soft - about 20 minutes. Add the milk and 1ounce (30 g) of the butter and bring to the boil again. Allow to cool slightly, thenpure the artichokes and liquid, using a blender or vegetable mill.In the saucepan in which the artichokes were cooked, melt the remaining butter andstir in the flour. Cook for 1 minute and then slowly stir in the artichoke pure,allowing it to come just to the boil. The result should be a soup of the consistency ofthin cream. Stir in the cream, check the seasoning and serve very hot, sprinkling each

    bowl with chopped parsley.

    67Sous entendu : Jerusalem artichoke s (topinambours)

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    CORNISH CRAB PIE

    Serve 42 large crabs

    teaspoon nutmeg teaspoon cinnamon teaspoon ginger2 tablespoons claret682 oz (60 g) butter2 to 3 artichoke bottoms, boiled (tinned will do)3 hard-boiled eggs, finely chopped24 white grapes, pitted69 lb (240 g) asparagus, boiled until just tender or 1 small tin asparagus tips

    Juice of 1 orange lb (120 g) clotted cream70 lb (360 g) puff pastry711 egg yolk, beatenSalt and freshly ground black pepper

    Once eaten, never forgotten. This is a nineteenth-century recipe of surpassingdelicacy and richness. It is perhaps a dish to eat once in five years. The crabs are bestif freshly caught. A lettuce salad on a separate plate is the only possibleaccompaniment.

    Have the crabs dressed. Remove all the claw72meat. Mix the rest of the meat withthe nutmeg, cinnamon, ginger and claret. Set aside. Butter a pie dish, put in theartichoke bottoms, and on them put the chopped eggs, then the spiced crabmeat,and then the grapes and asparagus tips. Sprinkle73with salt and pepper and pour inthe orange juice. Spread the cream on top and into the cream push all the meat fromthe crabs' claws.Roll out the pastry, press the edges of the covering crust on to the pie dish to seal,decorate with a rose and gild with the egg yolk. Bake at 450F (230C, Gas Mark 8)for 25 minutes and serve immediately.

    68vin rouge lger69pels et ppins70crme grumeleuse71

    pte feuillete.72pinces73saupoudrer

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    FRICASSE OF CHICKEN

    Serve 6 to 82 chickens, 2.5 to 3 lb (1 to 1.5 kg) each

    2 onions, halved742 carrots, halvedBouquet garni4 tablespoons flour teaspoon ground nutmeg755 oz (150 g) butter4 shallots, sliced2 teaspoons thyme and marjoram mixed2 anchovy fillets, finely chopped76

    bottle dry white wine2 egg yolksSalt and pepper

    The forcemeat balls77:1 small onion, finely chopped1.5 oz (45 g) butter3 oz (90 g) fresh white breadcrumbs782 teaspoons finely chopped parsley1 teaspoon thyme

    1 egg yolk79

    The garnish:9 slices of bread, cut across into triangles and lightly fried lb (240 g) button mushrooms, lightly sauted1 lemon, cut into 8 slices

    This recipe, reduced to reasonable proportions, comes from a Reading manuscriptdated 1765. It is extremely good and quite unlike other fricasses of chicken. In the

    garnish, I have replaced the original oysterswith button mushrooms for economy, butyou can usefresh or tinned oysters if you wish.

    Cut the meat off the chickens 2 hours before you want to start cooking the dish.Put the chicken meat in the refrigerator while you make the stock. Put the chickenbones, carcasses and skin into a large saucepan with 1 quart (1 litre) of water, the

    74coupe en deux

    75noix muscade76hach77

    Boulette de farce78chapelure79jaune

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    onions, carrots and bouquet garniand bring to the boil. Simmer80, partly covered, for11 hours, by which time the stock should have reduced to about 11 pints (9 dl).Strain the stock and put it to cool for a few minutes and then skim the fat from thetop.

    Lightly rub the chicken pieces with 3 tablespoons of the flour into which you havemixed the nutmeg, salt and pepper. Fry the chicken pieces in 3 ounces (90 g) of thebutter for 3 minutes, turning them all the time, using tongs81.

    Put the chicken pieces in a saucepan with the shallots, thyme and marjoram andchopped anchovies. Mix the wine and stock and pour it over the chicken. Stewgently for 45 minutes.

    While the chicken is cooking prepare the forcemeat balls82. Soften the onion in thebutter. Mix the onion with all the remaining ingredients. Shape the mixture into 12balls and lightly fry them in the pan in which the onions were softened. Thenprepare the garnish.

    When the chicken is ready, transfer the pieces and the forcemeat balls to a fairlyflat ovenproof serving dish, using a perforated spoon, and keep hot. Strain the stockinto a bowl. Melt the remaining butter in the saucepan and stir in the remainingflour.

    Gradually pour the stock onto this roux, stirring all the time so that the sauce issmooth. Boil for 3 minutes then remove the sauce from the heat and allow it to coolwhile you beat the egg yolks. Stir the egg yolks into the sauce and beat with a spoonfor 1 minute, holding the pan above the heat and not resting it on the stove. Do notallow the sauce to boil or it will curdle. The sauce should have the consistency and

    almost the colour of thin custard83

    ; pour it over the chicken and place the crotons,mushrooms and lemon slices all around.Serve immediately.

    80faire mijoter sans bouillir81

    pinces82boulettes de viande hache83crme

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    SMOKED HADDOCK SOUFFL

    Serve 41 large smoked haddock, about 1.5 lb (0,750 kg). Fillets, fresh or frozen, will not give

    quite such a distinctive flavor3oz (90 g) butter2oz (60 g) flour pint (3 dl) single cream teaspoon freshly ground black pepper4 eggs, yolks and whites separated and both well beaten

    The sauce: lb (120g) mushrooms, very finely chopped

    1 oz (30g) butter3 tablespoons dry sherry84 pint (1.5 dl) double creamSalt and pepper

    White's Club was started in 1693 as White's Chocolate House and it cost twopence to enter. It was frequented by Beau Brummel85 and, as a club during theRegency, was noted for the high play at its tables. This haddock souffl was usuallyserved as a late supper dish.

    Poach the haddock gently in a pan of boiling water for 10 minutes. Lift it out and

    flake86the flesh finely, discarding all skin and bone.Melt the butter and stir in the flour to make a roux. Cook, stirring, for 1 minute

    but do not allow it to colour. Stir in the single cream and add the pepper. Stir in thehaddock and the egg yolks and beat for a minute with a wooden spoon. Fold in theegg whites, which should be stiff enough to hold a peak.

    Turn the mixture quickly into a buttered, 1.5 pint (9 dl) souffl dish. Stand thedish in a baking tin half-filled with boiling water and cook in a hot oven, 400F(200C, Gas Mark 6), for 20 minutes.

    Meanwhile, make the sauce87. Saut the mushrooms in the butter. Stir in the

    sherry. Add a little salt and pepper. When hot slowly add the cream, stirring all thetime.

    Turn out the souffl and pour the mushroom sauce over it. Or serve immediatelyin the dish with the sauce in a sauceboat.84Xeres85George Bryan Brummell, dit Beau Brummell, n le 7 juin 1778 Londres et mort le 30 mars1840 Caen, est un pionnier du dandysme britannique durant la Rgence anglaise.Mort en 1838,souffrant de la syphilis et de dmence. Il fut alors inhum au cimetire protestant de Caen,

    aujourdhui situ sur le campus 1 de luniversit de Caen.86mietter87La sauce nest pas absolument indispensable surtout si le souffl est rest moelleux cur!

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    QUORN ROLL

    Serves 4 to 61 lb ( kg) suet crust

    12 rashers streaky bacon, rind removed and cut across in inch (1 cm) strips2 onions, finely chopped2 teaspoons finely chopped thyme2 teaspoons finely chopped parsley teaspoon white pepper1 tablespoon Golden SyrupButter

    This very filling but delicious suet roll used to be made for those stable and kennel

    lads who lived in. The Golden Syrup makes a delicious moist gravy with the onionsand bacon.Roll out the suet crust about inch (2 cm) thick. Cover with the bacon strips to withinabout 1 inch (2.5 cm) of the edge. Sprinkle the onions all over, then the herbs andthe pepper. Lastly drop the Golden Syrup all down the middle in a long line. Roll itup tightly, like a Swiss roll, and seal the ends together. Carefully lift the roll on to asheet of buttered foil and roll this round it, but not very tightly, as it must be allowedto swell. Flour a pudding cloth on both sides, lay the roll on it and wrap it round nottoo tightly, tying the ends with string.Bring a large saucepan or fish kettle of water to the boil and drop in the roll. Cover

    the pan and boil steadily for 2 hours, filling up with more boiling water, if necessary.To dish up, lift out the roll, with 2 spatulas orfish slices, on to a serving dish. Undo and roll off the cloth and the foil and pullthem from under the roll. Set in a medium oven, 350F (180C, Gas Mark 4), on theserving dish for 5 minutes, so that the outside dries slightly.Cut in thick slices to serve.

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    SWEET DEVIL

    Serves 41 lb (750 g) gammon joint

    lb (240 g) fresh black cherries, pitted, or 3 peaches or 6 apricots, stoned and sliced3oz (90 g) castor sugar teaspoon cayenne pepper teaspoon paprika teaspoon turmeric teaspoon mace teaspoon white pepper1 teaspoon lemon juice3 tablespoons sweet red wine 2oz (60g) butter

    2oz (60g) fresh, fine white breadcrumbs4 slices white bread, crusts removed and each slice cut across in 2 triangles

    An Oxfordshire recipe from the early nineteenth century. This is a dish that a singlegentleman might offer to friends, with trout to precede it, a cold pudding or cheeseand fruit to follow and a bottle of good port at the end of the meal. A rather rough,dry red wine is the best drink to serve with the dish, as it is too spicy for a reallygood burgundy or claret, and the sweetness of the dish makes an ordinary wine tasteextraordinary.Boil the gammon joint for about 1 hour or until it is cooked through.

    While the gammon is boiling, arrange the fruit in an ovenproof dish and sprinklewith 1 ounce (30 g) of the sugar. Put the dish in a low oven, 325F (170C, GasMark 3), for 10 minutes. Remove the dish from the oven and set aside.Drain the gammon and cut it in 4 thick slices as neatly as possible.Mix the remaining sugar, all the spices, the lemon juice and the wine in a frying-panand stir well. Boil for 2 to 3 minutes, working in half the butter. As soon as it hasthickened a little, put in the gammon slices. Turn them after 2 minutes and cook fora further 3 or 4 minutes. Using a fish slice, lift out the gammon on to a flatovenproof dish.

    Spoon the fruit all around the gammon, with as little juice as possible. Pour theremaining juice into the frying-pan and stir well until boiling. Check to see if thesauce requires any more cayenne or other spices and add salt if the gammon has notmade it salty enough. The sauce should be sweet, as hot as liked, have a reddishcolour and the consistency of thin cream. Pour it all over the gammon slices and thefruit. Sprinkle the gammon with the breadcrumbs (avoiding the fruit as much aspossible) and brown under a grill or in the top of a very hot oven.Meanwhile, lightly fry the bread triangles on both sides in the remaining butter. Servethe Sweet Devil at once with the fried bread triangles standing around the edge ofthe dish.

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    LANCASHIRE SPREADS

    Serves 4 lb (240g) Lancashire cheese (Cheddar will do), finely grated

    1 small onion, very finely chopped and lightly fried4 rashers streaky bacon, finely chopped and lightly fried4 fairly thick slices of white bread, crusts removedl oz (30g) softened butterPepper

    Spread toasts were a popular Elizabethan dish. The spread was originally serveddirectly on to trenchers, which were made of rather coarse bread and weresometimes eaten and sometimes treated only as plates. In great houses, fine white

    manchet bread was toasted for the spread and the whole placed on a trencher or aplatter.The earliest spreads were made of chopped veal kidney or sweetbreads mixed withegg yolks, spices, sugar and rosewater. Towards the end of the seventeenth century,savoury toasts were preferred and scrambled or poached eggs, ham, bacon andanchovies were all served, as were various forms of cheese toasts. This one ispeculiar to Lancashire.Work the onion, bacon and pepper into the cheese with the blade of a knife, untilthey have blended into a paste. If Cheddar cheese is used, a little butter must beadded to help the blending. Ten minutes before the toasts are to be served, toast the

    bread on one side only. Lightly spread the untoasted side with the butter and thenwith the prepared spread. Place under the grill but not too close to the heat, whichshould be turned low. Grill for 5 minutes.Serve at once.

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    PEPPER CAKE

    Makes 1 large cake6 oz (180 g) butter

    lb (360 g) self-raising flour lb (120g) soft brown sugar1 teaspoon ground cloves1 teaspoon ground ginger1 teaspoon freshly ground black pepper3 eggs, well beaten2 tablespoons brandy lb (360 g) black treacle lb (120 g) chopped peel (use raisins if preferred)

    Traditionally served in farmhouses at Christmas, this rich, solid cake was madespecially to be given to visitors and carol singers, as well as to the family.Grease a 9-inch (23 cm) cake tin and line it with greaseproof paper, standing 1 inch(2.5 cm) above the top of the tin.Rub the butter into the flour until it has a breadcrumb consistency. Mix in the sugarand all the spices. Beat in the eggs and brandy. Then add the treacle and peel. beatingwell. The mixture should be dark and fairly slack.Pour the mixture into the cake tin and bake at 350F (180C. Gas Mark 4) for 1hour. Test with a skewer. If it does not come out clean, bake for a further 10

    minutes.

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    LANCASHIRE CHEESE SCONES

    Makes about 8 scones lb (120 g) Lancashire cheese (Cheddar will do), finely grated

    lb (240 g) self-raising flour1 teaspoon salt teaspoon dry mustard2oz (60 g) butter pint (1.5 dl) milk

    Mix the flour with the salt and mustard. Rub in the butter until the texture resemblesbreadcrumbs. Mix in the cheese, then stir in enough milk to form a soft dough.Roll out the dough inch (1 cm) thick and cut in triangles. Put the scones on a greased

    tray and bake in a hot oven, 425F (220C, Gas Mark 7), for 10 to 15 minutes.

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    RABBIT FRIED WITH ONIONS

    Serves 42 lb (1.250 g) rabbit, jointed 2 eggs, well beaten

    lb (240g) fresh, fine white breadcrumbs, seasoned with 1 teaspoon salt and teaspoon white pepper lb (120 g) butter1 lb ( kg) onions, cut into fine rings oz (15g) flour pint (3dl) well-seasoned stock (a stock cube will do) in which 3 strips of lemonrind and the rabbit liver have been simmered for 20 minutes1 teaspoon lemon juice4 tablespoons double cream

    Rabbit was highly esteemed and frequently eaten by rich and poor until our owntimes when it has lost favour. From the Middle Ages until the eighteenth century,domestic rabbits (known as coneys) were kept in enclosed warrens and often takenwith nets and fattened in hutches for a week or two before being killed for table. Thepoor man trapped all the wild rabbits he dared to take and the farmer, wishing toprotect his crops, enjoyed the sport of shooting them.This Dorset recipe is intended for coneys. Serve with creamed potato, green beans,peas or spinach.Plunge the rabbit joints into boiling salted water and boil for 5 minutes. Remove,

    drain well and allow to get cold. When cold, dip each joint in the beaten egg and thenin the breadcrumbs.Using 2 frying-pans, heat the butter; it should be just sizzling but must not beallowed to darken. Fry the onions gently in one pan, turning and stirring from timeto time so that they cook evenly. In the other pan fry the rabbit joints very gently forabout 12 minutes, turning them until browned all over. Spoon the onions on to a flatserving dish and keep hot. Lay the rabbit joints on the onions as they brown. Stir theflour into the juices in the onion pan, adding a little more butter if necessary. Pour inthe strained stock, stirring well. Discard the liver or chop it up and add it to the sauce

    if liked. Finally, add the lemon juice and the cream. Stir again, check the seasoningand serve in a gravy boat.

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    DORSET DUMPLINGS

    Serves 4 lb (240 g) suet crust

    lb (120 g) butter, softened lb (240g) demerara sugar2 teaspoons ground ginger pint (1.5 dl) rum4 medium cooking apples, peeled and cored4 clovesClotted or double cream

    This is a traditional eighteenth-century recipe for apple dumplings as made in

    Dorset. The rum and butter makes them just a little better than any other appledumplings.Roll out the crust thinly into a large square and cut in 4 pieces. Mix together thebutter, sugar, ginger and rum. Put one apple in the centre of each square of crust andfill up the core with the rum mixture. Stick a clove in each. If any mixture is left over,it should be melted just before the dumplings are served and poured over theoutsides. Fold the crust over the apples, pressing and moulding the edges so thateach apple is sealed in. Grease the perforated bottom of a steamer and set the appleson it. Steam over boiling water for 1 hours. Remove the dumplings carefully to anovenproof serving dish and put in a medium oven, 350F (180C, Gas Mark 4), for 5

    minutes to dry the outsides. Serve with clotted or double cream.

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    OYSTER LOAVES

    Serves 44 rather small crisp white rolls

    Oil for deep frying6 fresh oysters, or a tin of oysters oz (15g) butter oz (15g) flour pint (1.5dl) double creamWhite pepperNutmegSaltCayenne pepper

    4 sprigs of watercress

    This recipe comes from Whitstable Bay, famous for its oysters. Oyster loaves weresometimes served as a breakfast dish and sometimes as a side-dish at dinner. Tinnedoysters can be used and crab is an excellent alternative filling. The loaves should becrisp but not hard, so that the dish can be eaten with a fork.Cut a small slice off the top of each roll and carefully scoop out all the crumb, sothat a hollow shell remains. Deep fry these shells for about 2 minutes, pressing theminto the hot oil if they float. As soon as they are a pale golden brown lift them outand drain on kitchen paper for a few minutes. Sprinkle the insides with a pinch of

    pepper, nutmeg, salt and cayenne. Then put in a low oven to keep hot until the fillingis ready. Open the oysters and remove the beards. Save any liquor.Make a roux with the butter and flour. Add the liquor and then the cream. Bring justto the boil and stir in the oysters. Stir for 3 minutes, then lift out the oysters, cutthem into dice and return them to the sauce. Stir again for 30 seconds. Put a smallsprig of watercress into each hot roll, fill with the oysters and sauce and serveimmediately.

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    LEXIQUE DES TERMES DE CUISINE ANGLAIS

    Bain-marie: A French double boiler or a large open vessel half-filled with hot waterin which saucepans are placed to keep contents nearly at boiling point.

    Bake: To cook by dry heat in the oven.Baste: To moisten food while cooking with juices from the pan or other liquid. Theliquid is ladled over the food to prevent dryness and add flavor.

    Beat: To mix with quick, even, over-and-over motion with a spoon, whip or rotarybeater.

    Bind: This is to bind together the ingredients and complete the making of a sauce.Bind with egg, butter, cream. Binding is simply a holding together to preventcurdling or separation of the sauce and to complete the texture.

    Blanch: To scald quickly; e.g. pouring boiling water over almonds to loosen skins.Blend: To mix thoroughly two or more ingredients.

    Boil: To cook in liquid at boiling temperaturebubbles should be breaking on thesurface of the liquid and steam should be given off.

    Braise: To brown meat or vegetables in a small amount of hot fat or liquid and thencovered and cooked slowly either in juices or in small amount of added liquid on topof range or in oven.

    Bread: To coat with flour, then dip into slightly diluted beaten egg or milk. Can also

    be given a final coat with bread, cereal or cracker crumbs.Broil: To cook by searing the surface with direct heat under a broiler or over hotcoals.

    Brown: To briefly fry meat, poultry, etc., in a little hot fat until brown on the outside.

    Brush: To coat an object very lightly with a liquid such as melted shortening, milk,egg yolk or thin icing, using a pastry brush.

    Caramelize: To melt sugar slowly over low heat until it becomes brown in color anda sharp characteristic flavor develops.

    Chill: To refrigerate until thoroughly cold.

    Chop: To cut in fine or coarse pieces with a knife, chopper or scissors.

    Clarify: To make a liquid (ie. melted butter) clear by skimming away or filtering outfat or other impurities.

    Coat: To cover thoroughly with a fine film of flour, crumbs, etc.

    Coddle: To cook slowly and gently in liquid just below the boiling point.

    Compote: Is made by gently poaching fruit in a syrup and serving chilled or hot. A

    sweetened, stewed fruit left whole or in pieces.

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    Condiments: Food seasonings such as salt, pepper, vinegar, spices.

    Cool: To let stand at room temperature until no longer warm.

    Cream: To work one or more ingredients until soft and creamy. Applied to fat andsugar.

    Crumble: To crush food (crisp bacon, bread, etc.) with fingers until it is coarsecrumbs.

    Crush: To break up solids such as ice or crackers by force.

    Cut In: To mix evenly a solid fat into dry ingredients (ie. shortening and flour) bychopping with two knives or a pastry blender.

    Dash: A quick shake of a seasoning less than 1/8th of a teaspoon.

    Deep Fry: To cook in enough hot fat or oil to cover and float food.

    Dice: To chop in small cubes.

    Dip: To immerse briefly in liquid.

    Dissolve: To cause a dry substance to dissolve into solution in a liquid.

    Dollop: A heaped-up mound of whipped cream (or sour cream, etc.) spooned on afood to garnish it.

    Drain: To remove liquid from a food by placing it in a colander or sieve or by using alid.

    Dredge: To sift a light coating over food with flour or sugar.Drippings: The juice and fat left in a pan after roasting or frying meat or poultry.

    Dust: To sprinkle lightly with flour or sugar.Eggs:

    Eggs, Slightly Beaten: beat eggs with fork just enough to blend whites and yolks.

    Eggs, Well Beaten: beat eggs (yolks and whites) until light and frothy.

    Egg Yolks, Well Beaten: beat yolks until thick and light colored.

    Egg Whites, Beaten Stiff: beat egg whites until they stand in peaks when beater islifted out. Points of peaks droop over a bit and the surface is still moist andglossy.

    Egg Whites, Beaten Very Stiff: beat egg whites until peaks stand upright withoutdrooping when beater is removed and surface looks dry.

    Fold Into Beaten Egg Whites: It is usually recommended that a heavy mixture befolded into beaten whites rather than whites into the mixture as less air is forcedout of whites in the process.

    To Fold: gradually add mixture to stiffly beaten egg whites with up, over and

    down movement of spoon or wide rubber or plastic scraper. If mixture is stirredinto whites, air is driven out and whites collapse.

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    Add Slightly Beaten Yolks Or Eggs To Hot Mixture: always blend a fewspoonfuls of hot mixture into yolk then stir into remaining hot mixture. Egg willblend more evenly and wont lump or curdle.

    Fillet: A piece of meat, poultry or fish without bones.

    Flake: To break food into small pieces with a fork.

    Flour: To coat lightly with flour (ie. fruit, nuts, cake tins).

    Flute: To make decorative indentations around edge of pies and pastries.

    Fold In: To combine ingredients with a gentle up-and-over motioncutting downthrough and bringing up close to bowl then folding over before cutting downthrough again. Usually used to combine a mixture with beaten egg whites or whippedcream so that air is not lost from the whipped material.

    French Fry: Same as Deep Fry (above).

    Fricassee: To cook by braising; usually applied to fowl, rabbit or veal cut into pieces.

    Garnish: To decorate with colorful and contrasting food.

    Ghee: The clear yellow liquid obtained by melting unsalted butter and discarding thesediment settled on the bottom.

    Glace: To coat with a thin sugar syrup cooked to the crack stage.

    Glaze: To coat with a smooth mixture to give food a glossy appearance.

    Grate: To cut into fine particles by rubbing against a grater.

    Gratin (Au Gratin): A dish covered with crumbs and cheese and baked either in theoven or under a broiler.

    Grease: To rub and coat the inside of a baking pan with fat before pouring in foodor batter.

    Grill: To cook on a rack over hot coals or other direct heat. Same as broil.

    Grind: To reduce to particles in a grinder, blender or food processor.

    Ice: To cover the surface of a cake or pastry with fondant, frosting or whippedcream.

    Julienne: To cut meat, vegetables or fruit into long matchlike strips.

    Knead: To work dough with the hands by folding it over on itself and pushing downand away with the heels of the hands in a rhythmic motion, turning the dough onequarter turn after each pushing and folding motion.

    Lard or Larding: To lard is the process of drawing through poultry and meat thinstrips of salt pork or bacon. It is done with a larding needle and the object is to add

    fat and succulence to the meat or fish and to overcome any possible dryness.

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    Marinate: To let food stand in a seasoned sauce called a marinade to tenderize andincrease flavor.

    Mash: To reduce food to a smooth consistency by pressing it with a potato masherand then beating the food with a spoon.

    Mask: To just cover or coat the top of food in reference to sauce, mayonnaise.

    Melt: To change to a liquid state (ie. melt chocolate, butter, etc.).

    Mince: To cut with knife or scissors into very fine pieces.

    Mix: To combine ingredients until evenly blended; usually by stirring.

    Oven-poach: To bake a dish of food by setting it in a larger dish containing water.

    Pan-broil: To cook uncovered in a hot frying pan, ungreased or very lightly greased,pouring off the fat as it accumulates.

    Parboil: To boil in water until partially cooked. The cooking is usually completed byanother method.

    Pare: Remove outer covering or skin with knife.

    Peel: To strip off or pull away outer covering of fruit or vegetable.

    Pinch: As much of an ingredient as can be held between thumb and index finger(1/16 teaspoon).

    Pipe: To decorate a food item (cakes, vegetables, etc.) with a pastry bag and tube.

    Poach: To cook gently in liquid at simmering point so that food retains its shape.Pound: To break down and crush a food by hitting it repeatedly.

    Preheat: To heat oven, fry pan, etc., to the correct cooking temperature beforeadding the food.

    Prick: To pierce with a fork or skewer.

    Puree: To put food through a sieve, blender or processor to produce the thick pulpor paste with juice.

    Reduce: To rapidly boil down the volume of a liquid to concentrate flavor.

    Render: To extract clear fat from the fat parts of meat or poultry.

    Rice: To put cooked food through a vegetable or fruit press.

    Roast: To cook meat in an uncovered pan by dry heat in an oven.

    Roux: A blend of fat and flour used to thicken sauces, soups, and gravies.

    Rub: To press against a surface with fingertips; to rub seasonings into meat, etc.

    Saut: To brown in a small quantity of fat.

    Scald: To heat just below boiling point. To pour boiling water over vegetables, etc.,draining at once or allowing to stand for a few minutes.

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    Score: To cut shallow slits or gashes in surface with a knife or fork.

    Sear: To brown the surface of meat by a short application of intense heatused todevelop flavor and improve appearance, although shrinkage is increased.

    Shred: To cut into long, thin strips with a knife or shredder.

    Sift: To put one or more ingredients through a fine sieve.

    Simmer: To cook in liquid just below the boiling point.

    Skim: To spoon off fat or scum on the surface of stews, soups, etc. To removecream from the top of milk.

    Sliver: To cut into long thin pieces with a knife (ie. almonds).

    Sponge: A batter made with yeast in it.

    Steam: To cook covered, directly over boiling water or in a tightly covered utensil

    called a steamer.

    Steep: To let stand for a few minutes in water that has just been boiled to enhanceflavor and color.

    Stew: To simmer in a small quantity of liquid for a long time.

    Stir: To mix food materials with a circular motion for the purpose of blending orsecuring a uniform consistency.

    Stir Fry: To cook in a frypan or wok over high heat in a small amount of fat, tossingor stirring constantly.

    Thicken: To add a thickening agent such as flour, cornstarch, egg yolks, etc.

    Toast: To brown with dry heat in an oven or toaster.

    Truss: To tie poultry into shape before roasting so that it will hold its shape whilecooking.

    Until Set: Until a liquid has become firm, usually applied to a gelatin mixture.

    Well: A hole made in the middle of dry ingredients into which liquid is pouredbefore mixing.

    Whip: To beat with a fork, whisk, rotary beater, or electric mixer used to incorporateair and increase volume.