Food and Cooking In Louisbourg Site

DÉFINITIONS DE CERTAINS TERMES PROPRES À LA CUISINE

^{Le Ménage des Champs et de la Ville, pp. 560-562}

En cuisine, les « assaisonnements » sont les condiments ajoutés aux ragoûts pour en relever le goût; ainsi, vous cuirez le ragoût avec des champignons, des truffes et de bons assaisonnements, c'est-à-dire du sel, du poivre, des clous de girofle et des fines 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.

Passer 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.