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THE MEANING OF SOME OF THE TERMS (Liaison should be strained if)

a liaison should be strained, if a large quantity is made it should be tammied.

Mirepoix is used to flavour sauces and braised dishes of meat, and is made with½ lb. of bacon one carrot, two small onions, two bayleaves, a clove of garlic, two shallots, and a sprig of thyme. Fry these without browning, unless it is required to colour a brown sauce.

Panada is a paste made of flour, water, and butter, cooked together, and used in preparing forcemeats and stuffings, and as a foundation for some kinds of soufflés.

Salpicon is a mince of poultry and game with ham, tongue, and mushrooms, and is used for crouquets, bouches, rissoles, etc.

A Bouquet is a small bunch of herbs tied together, such as parsley, thyme, bayleaf, onions, etc., and is used to flavour all sorts of dishes.

A full bouquet garni consists of thyme, lemon thyme, basil, bayleaf, chives or leeks, lemon peel, parsley root and leaf, celery, mace, marjoram, tarragon, and chervil.

The order of the Menu is as follows:-Hors d'œuvres, Soups, Entrées, Relève, Rôti, and Entremets. Entremets may be three things: (1) Dressed Vegetables if served alone after the meat.