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Page:Mrs Beeton's Book of Household Management.djvu/1856

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HOUSEHOLD MANAGEMENT

Panada. Culinary paste of flour and water or soaked bread, used for preparing forcemeat or stuffing.

Paner (Fr.). To egg and breadcrumb.

Pannequets or Crêpes (Fr.). Pancakes.

Panurette (Fr.). A preparation of grated rusks, used for crumbing, for coating the inside of moulds, and for decoration in place of lobster coral.

Paprica. The fleshy fruit of the green and red mild capsicum, grown in the south of Europe, and used as spice for ragouts or salads.

Paprika. Hungarian red pepper. A kind of sweet capsicum of a brilliant scarlet colour; it is less pungent than the Spanish pepper.

Parisienne (à la) (Fr.). Parisian style. A surname applied to various kinds of dishes, principally meat dishes, which are dressed in a more or less elaborate style. No particular specification as to garnish or mode of cooking can be given, as these vary in almost every dish thus styled.

Parmesan. Name of an Italian cheese, usually made from goat's milk, largely used for culinary purposes.

Passer (Fr.). Pass (Eng.). A word much used in cookery. To pass a sauce, soup, vegetable or meat means to run it through a tammy cloth, sieve or strainer. In culinary language the word " passer " has also the same meaning as faire revenir, i.e. to slightly fry in butter over a quick fire so as to form a crusty surface on meats or vegetables which are intended to be finished by some other process of cooking (usually stewing or braising).

Pâte eroquante (Fr.). Crisp almond and sugar paste.

Pâte feuilleté (Fr.). Puff paste.

Pâte frisée (Fr.). Short paste.

Pâte pastillage (Fr.). Gum paste.

Pâté (Fr.). A pie, pastry; a savoury meat pasty or a raised pie.

Pâté de Péerigord. Name of a French pie, which derives its name from Perigueux, a place celebrated for its truffles.

Pâté-de-foie-gras (Fr.). A well-known delicacy prepared from the livers of fat geese. Alsace is the country where the celebrated so-called " terrines de foie-gras " are made. This delicacy was first introduced by a cook named Close.

Pâtiser (Fr.). To make pastry.

Pâtisserie (Fr.). Pastry. A pastry cook's business.

Paupiettes (Fr.). Slices of meat or fish rolled with forcemeat.

Paysanne (á la) (Fr.). Peasant's fashion. Prepared in a homely way.

Pepper Pot. A West Indian dish, consisting of stewed pickled pork or bacon, shellfish, rice, vegetables, and aromatic herbs, highly seasoned with cayenne, okra, chillies and cassareep.

Périgord or Périgueux (á la) (Fr.). Perigord style. This name is applied to dishes in which a truffle sauce or a garniture consisting of truffles has been used.

Perry. (Eng.). Name of a beverage made of pears, similar to cider made of apples. It contains but little alcohol, and when preserved in casks or bottles it keeps good for some years.

Persillade (Fr.). A thick white sauce in which a large quantity of parsley is used.

Petit lait (Fr.). Whey. The thin part of milk.

Petits pains (Fr.). Very small rolls scooped out and stuffed with various kinds of savoury purees; served as savoury or side dishes.

Petits pois verts (Fr.). Small green peas.

Pilau. A Turkish national dish, made of rice and onions, etc.

Pilcaithly Bannock. Name of a kind of Scotch shortbread, consisting of flat round cakes, the paste being composed of flour, butter, sugar, almonds, peel, and caraway seed.

Piéce de resistance. The principal joint or other important dish of a dinner.