Licence: Public Domain Mark
Credit: Modern cookery for private families / by Eliza Acton. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![Farce—forcemeat. Fondu—a cheese souffle. Gateau—a cake, also a pudding, as Gateau de Eiz; sometimes also a kind of tart, as Gateau de Pithiviers. Hors d’oeuvres—small dishes of anchovies, sai'dines, and other relishes of the kind, served in the first course. Macaroncini—a small kind of mac- caroni. Maigre—made without meat. ]\]atelote — a rich and expensive stew of fish with wine, gene- rally of carp, eels, or trout. Meringue—a cake, or iceing, made of sugar and whites of egg beaten to snow. Meringue — covered or iced with a meringue-mixture. Nouilles—a paste made of yolks of egg and flour, then cut small like lermicclli. Puree — meat, or vegetables, re- duced to a smooth pulp, and then mixed with sufficient liquid to form a thick sauce or soup. Quenelles—French forcemeat, for which see page 163. Rissoles—small fried pastry, either sweet or savoury. Sparghetti—Naples vermicelli. Stoch — the uuthiokened broth or gravy which forms the basis of soups and sauces. Tammy — a strainer of fine thin woollen canvas. Timhale — a sort of pie made in a mould. Tourte — a delicate kind of tart, baked generally in a shallow tin p.an, or without any : see page 574. Veil-au-vent—for this, see page 357. Zita—Naples maccaroni.](https://iiif.wellcomecollection.org/image/b21539340_0014.jp2/full/800%2C/0/default.jpg)
