Photographie
Backgrounds.
Backing.
Bath.
Bulging.
Burnisher.
Caméra bellows.
Cutting moulds.
Dark room.
Dark slide, double.
Dipper.
Dipper plate clip.
Dishes.
Draining rack.
Dry plates.
Enlargement.
Exposure.
Exposure, over.
Exposure, snap.
Exposure, time.
Exposure, under.
Fade, to.
Film side.
Fixing.
Fla.vh-Ught.
Focus.
Focussing.
Focussing-glass.
Glass measure,
Half length.
Half-tone.
Intensif ying.
Négative.
Fonds, m.
Masquer.
Bain, m.
Bombage, m.
Presse à saturer, /.
Chambre à soufflets, /.
Calibre, m.
Chambre noire, /.
Châssis double, m.
Crochet, m.
Pince,/.
Cuvettes, /.
Séchoir, m.
Plaques sèches,/.
Agrandissement, m.
Exposition, /.
Sur-exposé, m.
Cliquet, m.
Cliché posé, m.
Sous-exposé, m.
S'effacer.
Couche sensible,/.
Fixage, m.
Eclair magnesiqne, m.
Foyer, m.
Mise au point, /.
Loupe, f.
Mesure graduée, m.
Portrait mi-corps, m.
Demi-teinte, /.
Renforcement, m.
Cliché négatif, m.
104 Vade Mecum de Français
Négative on paper. Papier pelliculaire, m.
Plate-holder. Châssis à plaque, m.
Platinotype. Platine, /.
Print mounter. Rouleau à épreuves, m.
Printing. Impression, /.
Printing-frame. Chassis-presse, m.
Prints. Epreuves, /.
Shutters. Volet, m.
Shutters, instantaneous. Obturateur instantané, m.
Shutters, time. Obturateur à pose, m.
Speed indicator. Marqueur automatique, m.
Spirit-level. Niveau à bulle d'air, m.
Squeegee. Rouleau, m.
Squeegfee, india-rubber. Roulette en caoutchouc,/.
Swing-back. Bascule,/.
Toning bath. Bain de virage, m,
Varnishing. Vernissage, m.
View finder. ' Viseur iconomètre, m.
Vignetting board. Dégradateur, m.
Washing rack. Panier laveur, m.
Washing tank. Cuve à lavage, /
5. Liste des Tennes de Cuisine Usuels avec leur Explication en Anglais.
Nota. Beanconp de ces tennes ne se trouvent pas dans les dictionnaires ordinaires.*
Aspic de volaille, a fowl jelly.
Assiettes, small entrées or dessert disposed on plates.
Atelet, a small silver skimmer.
Au BLEU is said of tish boiled in white wine with flavors.
Au GRAS, dressed with méat grayy.
Au JUS, in the natural gravy or juice.
Au NATUREL, plaiu cookery.
Baba, sweet yeast cake; very light plum cake.
Bain-marie, boiling water in which is placed a vessel or saucepan con-
taining the food to be heated. It is used to keep sauces, etc.,
near the boiling point without burning or réduction. Barde, a small slice of bacon fat placed over a substance requiring
the assistance of fat without larding.
Batterie de cuisine, name given to a complète set of cooking appa-
ratus.
Bavaroise a l'eau, tea sweetened with syrup of capillaire, to which
is added a little orange water.
Bavaroise au lait, same as above, but with equal quantities of milk
and tea.
BécHA.MEL, a white French sauce, very rich. Beignet, fritter.
Bisque, a soup made of shell-flsh.
Blanc, white broth, to give a more délicate flavor and appearance to
fowl, etc.
Blanchir. Place the food on the flre in cold water; boil, strain off
and plunge the food in cold water. Used to whiten poultry, vege-
tables, etc.
> Un certain nombre de renseignements ont été empruntés à " The Successful Honsekeeper," de W. EUswortn et F. Dickerson.
Renseignements Divers 105
BujîQrsTTB, a klnd of f ricass»^ made of thin slices of veal or other
white méat, with white sauce thickened with the y olk of an egg. Blondk de veac, very strong veal broth to enrich sauces and soups. BocDix, black pudding (forcemeat and blood). BouiLLAB^ssK, a klnd of âsh soup.
Bouilli, beef which bas been boiled in making bouillon. A very
comraon dish in France, but very coarse unless served with a
stroug sauce.
Bouillie, a ktnd of pudding made of flour and milk boiled together. Bouillon, clear soup, especially beef; to be considered perfect it
requires six to eight hours' cooking.
Bouquet d'hekbes, a bunch made of parsley, thyme, and green
onions.
Bouquet garsi. See Fagot.
Boubguigxote, a ragoût of truffles (originated in Burgundy). B&Aisé is said of méat cooked in a closely-covered stew-pan to pre-
vent evaporation. The méat retains its own juice and those of
any articles put in the pan with it (bacon, herbs, etc.). B&AJsiERE, a saucepan with ledges to the lid, so as to contain char-
coal or embers. Bredbb, to truss fowls, etc., with thread and needle. Brioche, a kind of sponge cake, not sweetened, and harder than
Bath bnns.
Brunir, to brown.
Brissos (bush), a heap of small pastry, or crayfishes piled on a
dish.
Casxeloss, small rolls, or borders, of mincemeat (or of rice) and pastry witli fruit.
Capilotade, a hash of poultry.
Casserole, a stew-pan; also name given to the form of rice to be
filled with a fricassée of white méat or purée of game. CàFBS, a kind of mushrooms, often made into préserves. CrvBT. a thick stew of hare or venison. CoMPiioxE, a French yeast-cake, sweetened with fruit. Compote, fruits stewed in syrup; there are some also made of small
btrds.
Confitures, jam. Some are made of fresh vegetables eut in slices
and sweetened (confitures d'Apt).
CoNsoMM^ strong gravy or bouillon obtained by stewing méat for
several hours.
Coquilles St. Jacques, testacean shells filled with ragoût. The name
of coquille is also given to the Dutch oven (or rôtiggoire). Coulis, a rich, smooth gravy used for coloring, thickening, etc., certain sauces and soups.
Coukoîîxe, ex, is said of an article served on a dish in the form of a
crown.
CaftPE, French pancake, very thin.
Croquettes, a mince of méat, fowl, or fish, made with a little sauce
into différent shapes, roUed in eggs and bread-crumbs, and fried
orisp.
Cboustacles, Dresden patties, i.e., mince encased in paste and
moulded into varions forms.
Croustades, fried pièces of bread to serve with minces or other
forms of méat.
Croûtons, sippets of bread fried and used for garnish. CuisixB MASQUÉE, highly seasoned or unusually mixed dishes. Cuisson, method of cooking; also liquor in which the méats hâve
been boiled.
Dabiolb, Bifeetpâté baked in a motild.
106 Vade Mecum de Français
Daube, méat or fowl baked in sauce.
Daubierb, an oval saucepan.
DESOSSER, to bone.
Dorure, yolks of eggs well beaten for covering.
EcuMEK, to skim.
EcuMOïKE, skimmer.
Entrée, a corner dish for the first course.
Entremet, a side-dish for the second course.
Escalopes, collops.
Espagnole, brown Spanish sauce, very rich.
Etouffée, cooking in tiglitly closed vessels or-stew-pans.
Etuvée, stew, stewing.
Fagot, small bunch of parsley, thyme, etc., tied up with a bay-leaf.
Faire mijoter, to let simmer.
Farce, forcemeat.
FEUiLLErAGE, pufif pastc.
Financière, highly flavored mixed ragoût.
Flamber, to singe fowl or game after picking.
Flan, French custard.
Flancs, side-dishes at large dinners.
Foncer, to place in the bottom of a saucepan thin slices of veal or
bacon.
Fondue, a light préparation of cheese.
Frappé is said of ice-cold wines.
Fricandeau, dish made of boned pièces of veal eut from the thick
part of the flUet.
Fricassée, chicken, etc., eut in pièces in white sauce with mush
rooms, truffles, etc.
Galette, rich salted cake, very puffy.
Gâte sauce, a common name given to a cook's assistant. Gaufre, wafer.
Gigot, a leg of rautton.
GoDivEAUX, différent kinds of forcemeat.
Gras, with or of méat ; the reverse of maigre. Gratin is said of dishes prepared with cheese, bread-crambs, etc.,
and baked.
Gril, gridiron.
Griller, to broil.
Haricot, French name for bemi. Term applied to dishes which were
originally prepared with beans. It is now a thick stew dressed
with vegetables.
Hors d'oeuvres, small dishes of sardines, anchovies, etc. Huîtres en coquille, scalloped oysters.
Jardinière, vegetables stewed in their own sauce. Lardon, pièce of bacon used in larding. Lèchefrite, dripping-pan.
Liaison, mixture of eggs and cream used to thicken white sauces, etc. Lit, layer (of olives, etc.).
Madeleines, small plum cake, a specialty of the city of Commercy. Marevgo, 1 LA. ptewed with oil, mushrooms, and tmfiSes. Marinade, liquor in which méat or fish is steeped. Matelote, fish stew with wine, very rich. Mayonnaise, cold sauce, or salad dressing. Mazarines, ornamental entrées of forcemeat and fiUets of poultry,
fish, etc.
Meringue, pastry made of sugar and the white of eggs, beateu to
snow, very light.
Miroir, au, is said of eggs fried one side (œufs sur le plat).
Renseignements Divers 107
Miroton, thin slices of méat, eut very small, made into ragont and
dished up in a circular form.
Mouiller, to add water, broth, etc.
Napoléon, cake baked in thin strips, which are put together with jam
and cream.
Navarin, brown stew made of mutton.
Nbochatel, soft sour cream cheese, originally made in the city of
that name.
Noix de muscade, nutmeg.
Noix db veau, term used in différent sensés in the division of veaL NoNNETTE, gingerbread made in Reims.
NoQUES, small dumplings boiled in the soup to serve as a gamish. Nougat, almond caudy \v1th honey, made mostly in Montelimar. Nouilles, strips of paste made of eggs and flour. NoTAU, liquor flavored with bitter almonds, or with apricot or peach
kernels.
Oseille, sorreL Used as a vegetable, mostly ynih fricandeau, aiso in
soups.
Oublie, a kind of light wafer, homlike in shape. Panade, French bread soup ; also soaked bread used in the préparation of forcemeat.
Paner, to cover fried or baked food with bread-cmmbs. Papillote, en, is said of cutlets, etc., wrapped up in pièces of pai)er
greased with oil or butter. PARiiENTiER, crcam of potato soup, named after the explorer who in-
troduced this vegetable into France at the end of the eighteenth
century.
PA*rÉ, a méat or fish pie. Many cities in France are renowned for
their pâtés. 8ee page 110.
Paupiettes, slices of méat roUed.
Pièce de résistance, the principal dish of a dinner. Piquer, to lard with strips of fat, bacon, etc. Poêlée, stock for boiling turkeys, fowls, etc., instead of water, so as
to render them less iusipid.* Potage, a thin soup.
PRiHTANièRE, drcssing or gamishing of early spring vegetables. Purée, soup, vegetables, méat, or fish converted to a smooth pulp. Quenelles, forcemeat composed of fi.sh or méat, with bread, yolks of
eggs, fat, seasoned in différent ways, then formed ynXh a spoon to
an oval shape and poached in stock. Geuerally used as a gamish. Ragoût, originally a highly flavored and spicy stew. Also a rich
sauce with sweetbreàds.
Rata, a common name, especially in the army, for haricot de inoidon. Réduire, to boil down.
Relevé, méat served instead of a second course of soup. Rémoulade, salad dressing ; also spicy sauce. Revenir, faire, to parboil.
Rillettes, pork hash mixed with fat and preserved in jars. A spe-
cialty of Tours.
Rissoler, to brown.
Rissoles, mince of fish or méat enclosed in paste, or formed into
balls and other shapes. Often used as side-dishes. RoTi, roast méat.
Rôtissoire, Dutchoven.
Roux, a mixture of butter and flour used for thickenlug white soups,
etc.
1 From poiie^ frying-pan. A poSon is a pipkin. As for skilet, from the old French escufUette, its Uunfilatioa should be: poile prqfonde gméralement en aàer.
108 Vade Mecum de Français
Sauce blanche, white Bauce.
Salmis, a hash of game eut up and dressed when only half roasted.
Sauce piquante, a sharp sauce in which lemon and vinegar predominate an a fiavor.
Saupoudrer, to spriiikle with sait, sugar, etc.
Sauter, to toss over the flre in a saucepan with a small quantity o£ fat.
Selle, name given to some parts of roebuck.
Service, course.
Serviette, a la, served in a napkin.
Soufflé, light pudding, o)nelette soufflée: puffed omelet.
Soupe, thick soup.
Suprême, a spécial and complicated way of preparing certain dishes. Suprême de volaille.
Sur CANAPé, on toast.
Tamis, a strainer of fine woollen canvas, for sauces, etc.
Timbale, a kind of pie made in a mould.
Tourner, to become sour.
Tourte, a tart or pie baked in a shallow tin.i
Trousser, to truss a bird.
Turbans. See Mazai-ines.
Vanner, to make a sauce smooth by rapidly lifting it high in large spoonfuls and allowing it to fall quickly for some time (winnowing motion).
Velouté, rich sauce, used to heighten the fiavor of soups, etc.
Veneur, sauce grand, Imntsrnan satice, a rich sauce for venison.
VoL-AU-VENT, a light pufif paste, eut round or oval, enclosing any délicate mincemeat.
Remarques. 1. On n'a pas fait entrer dans la liste ci-dessus les termes qui se comprennent d'eux mêmes, comme vinaigrette, sauce moutarde, etc.
2. En français, il n'y a pas de distinction entre ox et betf, ni entre «Aeçp
et muiton in entre calf et vecU.
