In cooking "seasonings" are the ingredients going into ragoûts to improve the flavor: for instance, you will be cooking with mushrooms, truffles and good seasonings meaning salt, pepper, cloves and "fine herbes".

Paquets de fines herbes: means whole parsley and onions (or chives) together in a bag rather than cut up in the ragoût. Most people like the flavour of these herbs without finding them in their sauce.

Passeur au rouse: means to brown your ingredients in fat or butter.

Passer au blanc: means to roll the meat, or anything else, in melted butter in a casserole or frying pan.

Passer à la poile, à la casserole: means to brown the ingredients in a pan with good butter, melted fat or lard.

Passer à l'eau chaude: means to deaden some herbs by putting them in hot water.

Passer à l'eau brouillante: means to soften things by putting them in boiling water.

Beurre afiné: means also melted butter.

Farine frite: means to use browned flour in making a brown sauce, just take nearly a teaspoonful.

Paner les viandes: means to flour the meat in grated bread crumbs, dried in an oven, pounded and sifted.

Pointe de vinaigre: means to put a dash of vinegar in a ragoût. Also "Pointe d'oil d'échalotte ou de rocambole" means to rub the pan only in which you want to put the stew with garlic, shallots or spanish garlic.

Jus de Bouef: when one talks about how to enrich a ragoût or a beef soup, put a piece of beef on the jackspit and remove when half cooked. Cut it in a casserole dish or on a plate and squeeze out all the juice.

• Habiller: means to clean a chicken, capon, carp and all other fish. First, remove the feathers and clean inside, then scorch over a flame; for the fish, clean inside and remove scales.