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\nA Handbook on the ABC\u2019s of French Cooking<\/em> was written by my grandmother Germaine Allegrina Sharretts over 30 years ago. Enjoy!<\/p>\n
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Glossary<\/p>\n
Sweet potato croquettes; tomatoes cooked in oil; light tomato sauce.\u00a0 To serve with meat or chicken.<\/p>\n<\/span><\/li> Sauerkraut; Alsatian sausages; boiled potatoes; fond de veau li\u00e9.\u00a0 To serve with meat, chicken, duck and goose.<\/p>\n<\/span><\/li> Sliced lobster or rock lobster tails; sauce americaine.\u00a0 To serve with fish.<\/p>\n<\/span><\/li> Boiled carrots and turnips; celery hearts; boiled green beans; butter sauce with capers.\u00a0 With lamb and chicken.<\/p>\n<\/span><\/li> Small tomatoes filled with rice pilaf flavored with saffron; peeled braised peppers; okra; light tomato sauce.\u00a0 With meat, chicken and fish.<\/p>\n<\/span><\/li> Sliced onions and potatoes cooked with the roast lamb, or chicken.\u00a0 Juice from the meat.<\/p>\n<\/span><\/li> Glazed carrots and turnips; peas and green beans boiled and tossed in butter; boiled cauliflower coated with butter or hollandaise sauce; potatoes saut\u00e9ed in butter.\u00a0 All these vegetables arranged in bouquets around a roast.\u00a0 Juice from the roast.<\/p>\n<\/span><\/li> Glazed onions; saut\u00e9ed mushrooms; lardons.\u00a0 With beef cooked in Burgundy wine.<\/p>\n<\/span><\/li> Diced saut\u00e9ed eggplants; pilaf rice; demi-glace.\u00a0 With roast meat.<\/p>\n<\/span><\/li> Artichoke bottoms filled with buttered peas.\u00a0 Fond de veau li\u00e9 or demi-glace.\u00a0 For roast.<\/p>\n<\/span><\/li> Mussels cooked in white wine, shrimps; sauce vin blanc.\u00a0 For fish.<\/p>\n<\/span><\/li> Veal or chicken quenelles; mushrooms; cock’s combs; truffles; olives; sauce financi\u00e9re.\u00a0 With meat and chicken, sweetbread, vol au vent.<\/p>\n<\/span><\/li> Buttered chopped spinach laid under eggs or fish.\u00a0 Mornay sauce.<\/p>\n<\/span><\/li> Small baskets of duchesse potatoes filled with a mac\u00e9doine of vegetables; asparagus; braised lettuce; cauliflower coated with hollandaise; fond de veau or demi-glace.\u00a0 With roasts.<\/p>\n<\/span><\/li> Similar to a la bougueti\u00e9re, omitting the potatoes and adding flageolets (a kind of beans).<\/p>\n<\/span><\/li> Asparagus tips; truffles; Madeira sauce or beurre ma\u00eetre d’h\u00f4tel.\u00a0 To serve with sweetbread, veal, chicken, lamb and fish, breaded with a mixture of breadcrumbs and chopped truffles and fried.<\/p>\n<\/span><\/li> Macaroni mixed with ham, mushrooms, smoked tongue, truffles, Swiss and Parmesan cheese, tomato sauce and butter; light tomato sauce.\u00a0 With roasts.<\/p>\n<\/span><\/li> Small tomatoes cooked in butter; braised zucchini, braised artichoke hearts, rissoles potatoes; pan juices with a little tomato sauce.\u00a0 With chicken and meat.<\/p>\n<\/span><\/li> Tomato fondue mixed with tarragon and crushed anchovies; olives; lemon slices; capers.\u00a0 With broiled fish.<\/p>\n<\/span><\/li> Oysters; mussels; mushrooms; shrimps; truffles; crayfish; fried diamond shape bread slices or fleurons made with puff pastry. With fish.<\/p>\n<\/span><\/li> Potatoes \u00e1 la Parisienne, artichoke bottoms cooked in butter and filled with mushrooms, ham and truffles or, instead of artichokes, braised lettuce; sauce demi-glace. With meat and chicken.<\/p>\n<\/span><\/li> Risotto (mixed with truffles, ham, tongue, mushrooms) croquettes; light tomato sauce.\u00a0 With meats.<\/p>\n<\/span><\/li> Small tomatoes filled with a duxelles; potatoes saut\u00e9ed in butter; fond de veau or demi-glace flavored with tomato.\u00a0 With meat or poultry.<\/p>\n<\/span><\/li> Eggplants filled with tomato fondue au gratin; or mushrooms filled with a duxelles flavored with garlic; fond de veau li\u00e9 flavored with a pinch of tarragon.\u00a0 For meat.<\/p>\n<\/span><\/li> Braised sauerkraut; a chunk of salt pork; slices of foie gras.\u00a0 For braised poultry, turkey, goose particularly.<\/p>\n<\/span><\/li> Chicken quenelles; cock’s combs; lamb or veal sweet breads; mushrooms; truffles; sauce allemande or parisiene with mushroom flavor.\u00a0 For chicken, vol-au-vent, pies, sweetbreads.<\/p>\n<\/span><\/li> A garlic mayonnaise.<\/p>\n<\/span><\/li> Hors d\u2019oeuvre made of puff pastry dough and cut in the shape of matchsticks about 1 inch long.<\/p>\n<\/span><\/li> A mixture of egg, water, oil, salt and pepper to dip certain foods before frying.<\/p>\n<\/span><\/li> Served with natural pan juices.<\/p>\n<\/span><\/li> Served with natural pan juices.<\/p>\n<\/span><\/li> Matchstick potatoes; French-fried; watercress, uncooked, beurre ma\u00eetre-d’h\u00f4tel.\u00a0\u00a0 With broiled chicken or meat.<\/p>\n<\/span><\/li> In the manner of; \u00e0 l\u2019alsacienne, \u00e0 la grecque, a l\u2019americaine, etc.: in the Alsatian style, the Greek style, the American style, etc.<\/p>\n<\/span><\/li> A bath of warm water in which sauces blended with eggs or cream like Hollandaise, B\u00e9rnaise or Vin Blanc sauces are kept warm; a way of cooking certain delicate sauces, various puddings, custards and p\u00e2tes, in 2 pans forming a sort of double boiler with the difference that the water in the bottom pan surrounds the top pan at least half way up its sides.<\/p>\n<\/span><\/li> To cover with thin strips of fat, meat, fish or fowl in order to protect it and also to provide basting.<\/p>\n<\/span><\/li> Oval shaped tarts in “pate bris\u00e9e: or puff pastry.<\/p>\n<\/span><\/li> A dessert made of custard cream, gelatin and whipped cream.<\/p>\n<\/span><\/li> A variation of the Hollandaise sauce (see sauces).<\/p>\n<\/span><\/li> A basic white sauce (see sauces).<\/p>\n<\/span><\/li> Butter<\/p>\n<\/span><\/li> A sauce made with white wine, shallots, butter, marrow, lemon juice and chopped parsley.<\/p>\n<\/span><\/li> A warm sauce made with white wine, shallots, vinegar and butter, used for fish.<\/p>\n<\/span><\/li> Clarified butter, obtained by heating the butter and when melted, by scooping out the milk solids.<\/p>\n<\/span><\/li> Butter mixed with a spoon until the consistency of a very thick cream.<\/p>\n<\/span><\/li> A sauce made with butter, chopped parsley, salt, pepper and lemon juice, used for grilled fish or meat, fried fish and boiled vegetables.<\/p>\n<\/span><\/li> Butter kneaded with flour or cornstarch until perfectly smooth for the thickening of sauces.<\/p>\n<\/span><\/li> Butter cooked until brown, sometimes mixed with parsley, capers and vinegar, used as a sauce for fish, eggs and brain.<\/p>\n<\/span><\/li> Butter heated until it starts to color.<\/p>\n<\/span><\/li> A kind of soup made with a pur\u00e9e of shellfish, crab, crayfish, lobster, shrimps, etc.<\/p>\n<\/span><\/li> The white parts of a fowl: a solution of water and flour for the purpose of blanching food: “cuire au blanc” is the operation which consists in cooking certain food in a court-bouillon: “cuire \u00e1 blanc” is the operation which consists in cooking a pie shell empty, before filling it.<\/p>\n<\/span><\/li> To blanch in order to give more consistency to certain food: to remove saltiness of certain food, or to peel more easily certain fruit or vegetables. To blanch is not to cook.<\/p>\n<\/span><\/li> A stew, usually of veal, fowl or lamb cooked “au blanc”.<\/p>\n<\/span><\/li> A combination of herbs, usually parsley, thyme and bay leaf, tied together.<\/p>\n<\/span><\/li> To braise, to cook in the oven in a tightly covered pan, with very little liquid.<\/p>\n<\/span><\/li> An operation which consists in tying with a special needle and some string the thighs and wings of a fowl to keep it in a nice shape during the cooking.<\/p>\n<\/span><\/li> A very buttery yeast dough in the shape of a ring (brioche en couronne), or a ball with a head (brioche parisienne), or a long cylinder (brioche mousseline); served like a Danish pastry for breakfast or tea or used as a crust for coulibiac, or to enclose sausage, foi gras or other fish or meat mixtures.<\/p>\n<\/span><\/li> To cut in very small dice.<\/p>\n<\/span><\/li> Butter “en pomade” mixed with various ingredients like mustard or anchovy paste, etc., used for the preparation of canap\u00e9s, or to flavor sauces, soups and certain dishes.<\/p>\n<\/span><\/li> A boned meat, fowl, fish, stuffed and rolled like a “ballot”, i.e. a round package.\u00a0\u00a0 It is served hot or cold.<\/p>\n<\/span><\/li> A slice of a special kind of sandwich bread, called “pain de mie” used for open faced sandwich, or fried in butter and used as a base for serving tournedos, squab or kidneys.<\/p>\n<\/span><\/li> Is a small container for the preparation of numerous hors d’oeuvre; it is made of porcelain, or Duchesse potatoes or bread.<\/p>\n<\/span><\/li> A stew from Languedoc made of dry beans, lamb, port and goose.<\/p>\n<\/span><\/li> A heavy cream whipped, sweetened and flavored.<\/p>\n<\/span><\/li> A butcher shop specializing in pork products.<\/p>\n<\/span><\/li> The Russian charlotte is made with lady fingers and a bavaroise: another charlotte is made with fruit, usually apples, in a mold lined with buttered bread slices.\u00a0 Both are made in charlotte molds.<\/p>\n<\/span><\/li> A dish prepared hot and served cold.<\/p>\n<\/span><\/li> Literally a bootie, a turnover.<\/p>\n<\/span><\/li> To coat a mold with crust, with aspic.<\/p>\n<\/span><\/li> It is to cut in julienne or thin strips soft vegetables like lettuce, spinach, sorrel.<\/p>\n<\/span><\/li> A finely meshed strainer in the shape of a funnel.<\/p>\n<\/span><\/li> Cabbage<\/p>\n<\/span><\/li> A round sweet puff filled with pastry cream or Chantilly.<\/p>\n<\/span><\/li> Sauerkraut<\/p>\n<\/span><\/li> To clarify: to make a broth clear; to remove milk solids from butter; to separate the white from the yolk of an egg; to remove the impurities from the sugar during the cooking.<\/p>\n<\/span><\/li> A heavy casserole or Dutch oven in which food is cooked.<\/p>\n<\/span><\/li> Fresh or dried fruit cooked in a syrup and flavored.<\/p>\n<\/span><\/li> Preserved; “confit d’oie” is goose cooked in fat and preserved in it; “fruits confits” are fruit preserved in sugar.<\/p>\n<\/span><\/li> A shell or ramequin in which food is served; can be of porcelain, metal or pastry dough; “coquilles Saint Jacques” are scallops served in their shells after being prepared in various ways.<\/p>\n<\/span><\/li> To lay some dough, pur\u00e9e or filling on a baking sheet with a pastry bag.<\/p>\n<\/span><\/li> A seasoned and flavored liquid for cooking , mainly fish.<\/p>\n<\/span><\/li> Cream; thickened soup; dessert made of eggs, milk and a flavor.<\/p>\n<\/span><\/li> A thin pancake made of eggs, flour and milk.<\/p>\n<\/span><\/li>