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.
Flash-light.
Focus.
Focussing.
Focussing-glass.
Glass measure,
Half length.
Half-tone.
Intensif ying.
Négative.
Fonds, m.
Masquer.
Bain, m.
Borabage, m.
Presse a 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 magnesique, m.
Foyer, m.
Mise au point, /.
Loupe, /".
Mesure graduée, m.
Portrait mi -corps, m.
Demi-teinte, /.
Renforcement, m.
Cliché négatif, m.
Googk
104 Vade Mecum de Français
Négative on paper. Papier pelliculaire, m.
Plate-holder. Châssis à plaque, m.
Platinotype. Platine,/.
Print monnter. Rouleau à épreuves, m.
Printing. Impression, /.
Printing-frame. Chassis-presse, m.
Prints. Epreuves, /.
Shutters. Volet, m.
Shutters, instantaneoos. Obturateur iustantané, m.
Shutters, time. Obturateur à pose, m.
Speed indicator. Marqueur automatique, m,
Spirit-level. Niveau à bulle d'air, w.
Squeegee. Rouleau, m.
Squeegee, 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. Beaucoup de ces tennes ne se trouvent pas dans les dictiomiaires ordinaires.^
Aspic db volaille, a fowl jelly.
Assiettes, small entrées or dessert disposed on plates.
Atelet, a sraall silver skimmer.
Au BLEU is said of fish boiled in white wine with flavors.
Au GRAS, dressed with méat gravy.
Au JUS, in the natural gravy or juice.
Au NATUREL, plaiu cookery.
Baba, sweet yeast cake; vcry light plum cake.
Bain-marib, boiling water in which is placed a vessel or saucepancon-
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 quantîlies of milk
and tea.
BÉCHAMEL, a white French sauce, very rich. Beignet, fritter.
Bisque, a soup made of shell-fish.
Blanc, white broth, to give a more délicate flavor and appearance to
fowl, etc.
Blanchir. Place the food on the fire 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. Ellsworth et F. Dickerson.
Googk
Renseignements Divers 105
Blanquette, a kind of fricassée, made of thin slices of veal or other
white méat, with white sauce thickened with the yolk of an egg. Blonde de veau, very strong veal broth to enrich sauces and soups. Boudin, black pudding (forcemeat and blood).. Bouillabaisse, a kind of flsh soup.
Bouilli, beef which bas been boiled in making bouillon. A very
common dish in France, but very coarse unless served with a
strong sauce.
Bouillie, a kind 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^herbes, a bunch made of parsley, thyme, and green
onions. Bouquet garni. See Fagot.
Bourguignote, a ragoût of truffles (originated in Burgundy). Braisé 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.). Braisiere, a saucepan with ledges to the lid, so as to contain char-
coal or embers.
Brider, to truss fowls, etc., with thread and needle. Brioche, a kind of sponge cake, not sweetened, and harder than
Bath buns.
Brunir, to brown.
Buisson (bush), a heap of small pastry, or crayfishes piled on a
dish.
Cannelons, small rolls, or borders, of mincemeat (or of rice) and pastry with fruit.
Capilotade, a hash of poultry.
Casserole, a stew-pan; also name given to the form of rice to be
fiUed with a fricassée of white méat or purée of game. CèpES, a kind of mushrooms, often made into préserves. Civet, a thick stew of hare or venison.
CoMPiioNE, a French yeast-cake, sweetened with fruit. Compote, fruits stewed in syrup; there are some also made of small
birds.
Confitures, jam. Some are made of fresh vegetables eut in slices
and sweetened (confitures d*Apt).
Consommé, strong gravy or bouillon obtained by stewing méat for
several hours.
Coquilles St. Jacques, testacean shells fiUed with ragoût. The name
of coquîHe is also given to the Dutch oven (or rôtwsoire). Coulis, a rich, smooth gravy used for coloring, thickening, etc., certain sauces and soups.
Couronne, en, is said of an article served on a dish in the form of a
crown. CrÔpe, French pancake, very thin.
Croquettes, a mince of me^t, fowl, or fish, made with a little sauce
into différent shapes, roUed in eggs and bread-crumbs, and fried
crisp.
CroustaclbSj Dresden patties, i.e., mince encased in paste and
moulded mto 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. Cuisine masquée, highly seasoned or unusually mixed dishes. Cuisson, method of cooking; also liquor in which the méats hâve
been boiled.
Pariole, syîQQtpâté baked in a mould.
Googk
106 Vade Mecum de Français
Daubb, méat or f owl baked in sauce.
Daubi^re, an oval saucepan.
DrfsossER, to bone.
Dorure, yolks of eggs well beaten for covering.
EcuMBR, to skim.
EcuMOiRE, skimmer.
Entrée, a corner dish for the first course.
Entremet, a side-dish for the second course.
Escalopes, coUops.
Espagnole, brown Spanish sauce, very rich.
Etouffée, cooking in tightly closed vessels or stew-pans.
Etuvbe, stew, steyring.
Fagot, small bunch of parsley, thyme, etc., tied up with a bay-leaf.
Faire mijoter, to let simmer.
Farce, forcemeat.
Feuilleiage, puflf paste.
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 yeal or
bacon.
Fondue, a light préparation of cheese.
Frappé is said of ice-cold wines.
Fricandeau, dish made of boned pièces of yeal eut f rom the thick
part of the fiUet.
Fricassée, chicken, etc., eut in pièces in white sauce with mush
rooms, truffles, etc.
Galette, rich salted cake, very puflfy.
Gâte sauce, a common name given to a cook's assistant Gaufre, wafer.
Gigot, a leg of mutton.
GoDivEAUX, différent kinds of forcemeat.
Gras, with or of méat ; the reverse of maigre. Gratin is said of dishes prepared with cheese, bread-crumbs, etc.,
and baked.
Gril, gridiron.
Griller, to broil.
Haricot, French name for beau. Term applied to dishes which were
original! y prepared with beans. It is now a thick stew dressed
with vegetables.
Hors d'œuyres, 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-pau.
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. Marenoo, X la, stewed with oil, mushrooms, and truffles. Marinade, liquor in which méat or flsh 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, beaten to
snow, very light. v Miroir, au, is said of eggs fried one side (œufs sur le plat).
Googk
Benseignements Divers 107
Miroton, thin slices of méat, eut very small, made into ragoût and
dished up in a eireular f orm. 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.
Nbuchatel, soft BOUT cfcam cheese, originally made in the city of
that name.
Noix de muscade, nutmeg.
Noix de veau, terra used in différent sensés in the division of veal. Nonnettb, gingerbread niade in Reims.
NoQUES, small dumplings boiled in the soup to serve as a gamish. Nougat, almond candy with honey, made mostly in Montelimar. Nouilles, strips of paste made of eggs and fiour. Noyau, liquor flavored with bitter almonds, or with apricot or peach
kernels.
Oseille, sorrel. Used as a vegetable, mostly with/rtcowdeiiw, also 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-crumbs. Papillote, en, is said of cutlets, etc., wrapped up in pièces of paper
greased with oil or butter.
Parmentier, cream of potato soup, named after the explorer who in-
troduced thls vegetable into France at the end of the eighteenth
century.
Pâté, a méat or flsh pie. Many cities in France are renowned for
their pâtés, See 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 insipid.i Potage, a thin soup.
Printanière, dressing or garnishing of early spring vegetables. Purée, soup, vegetables, mcat, or fish converted to a smooth pulp. Quenelles, lorcemeat composed of fish or méat, with bread, yolks of
eggs, fat, seasoned in différent ways, then formed with a spoon to
an oval shape and poached in stock. Generally used as a gamish. Ragoût, originally a highly flavored and spicy stew. Also a rich
sauce with sweetbreads.
Rata, a common name, especially in the army, for haricot de mouton. 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, Dutch oven.
Roux, a mixture of butter and flour used for thickening white soups,
etc.
1 Ttompoèié^ frying-pan. X poêlon is a pipkln. Aa for gWM, ttom the o'd French escuéUette^ its translation tibould be: poêle prqfonde généralenient en acier.
Googk
Sauce blanche, white sance.
Salmis, a hash of game eut np and dressed when only half roasted.
Sauce piquante, a sharp sauce in whieh lemon and vinegar predominate ab a flavor.
Saupoudrer, to sprinkle with sait, sugar, etc.
Sauter, to toss over the fire in a saucepan with a small qoantity of fat.
Selle, name given to some parts .of roebuck.
Service, course.
Serviette, a la, served in a napkin.
Soufflé, light pudding, omelette soyffléei pufted omelet.
Soupe, thick soup.
Suprême, a spécial and complicated way of preparing certain dishes. Suprême de volaille.
Sua 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 Mazarines,
Vanner, to make a sauce smooth by rapidly lifting it high in large si)Oonfuls and allowing it to fall quickly for some time (winnowing motion).
Velouté, rich sauce, used to heigliten the flavor of soups, etc.
Veneur, sauce grand, huntsman muce, a rich sauce for venison.
VoL-AU-VENT, a light pufiE 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 moutardej etc.
2. En français, il n'y a pas de distinction entre ox et hetf, ni entre sTieep
et mutton in entre adfet veal, 8. Principaux plats faits avec des œufs :
Œufs à la coque, boiled.
Œufs brouillés, scrambled.
Œufs durs, hard boiled.
Œufs frits, fried both sides.
Œufs pochés, poached.
Œufs sur le plat, fried.
