Miroton
Larger slices of meats than collops, such as slices of beef for a vinaigrette, or ragout or stew of onions. Mouiller. To add water, broth or other liquid, during the cooking.
Paner. To cover with very fine crumbs of bread meats or any other articles to be cooked on the gridiron, in the oven or frying-pan.
Piquer. To lard with strips of fat bacon, poultry, game, meat, &c. This should always be done according to the vein of the meat, so that in carving you slice the bacon across as well as the meat.
FRITTERS, PLAIN.
Poêlée. Stock used instead of water for boiling turkeys, sweetbreads, fowls, and vegetables, to render them less insipid.
This is rather an expensive preparation.
Purée. Vegetables or meat reduced to a very smooth pulp, which is afterwards mixed with enough liquid to make it of the consistency of very thick soup.
Ragoût. Stew or hash.
Remoulade. Salad dressing.
Rissoles. Pastry, made of light puffpaste, and cut into various forms, and fried. They may be filled with fish, meat or poultry.
Roux. Brown and white; French thickening.
