Martha Jefferson Randolph’s Notations in Le Cuisinier Royal
This book belonged to Mrs. Randolph, wife of Thos. Mann Randolph, Governor of Virginia, and daughter of Thos. Jefferson, President of the United States. It was used by her at Monticello, and the notes and translations on the fly leaves and margins are in her writing. It was given by her to her daughter, Mrs. Joseph Coolidge of Boston. She gave it to her own daughter Mrs. Edmund Dwight.
Bain Mariethe vessel plunged in boiling water to protect the materials cook from the immediate action of the fire
Blanchirscalding a thing in boiling water for a few minutes when taken out and put in to cold water
Bouqueta bundle of parsley and escallions
Bouquet garni the same with thyme sweet basil & & and a few cloves added
Braiserbaking in a particular mannersee the different articles
Briderconfining the limbs of the fowls or game with a twine to give it the shape you wish
chaussejelly bag
Brisiler ou incisergashing the meat with a knife to broil it
concasserto pound coarsely
desosserto bone
Désdice shaped, cubes
echauderto dip in scalding water
etaminesieve
etoufferto cook in a close vessel without evaporating
exprimerto press out the juices
extraireto strain through a sieve
feuillessheetstin or copper
filtrerto filtrate through paper
flamberto singe the down from fowls
foncerto put in the bottom of the sauce pan slices of meat bacon veal & to season and preheat the article cooked
fremirto simmer
Glacerto reduce the gravy to such a consist[ency] that it will stick to the meat
Glacerto candy sugar over the dish or fru[it]
habillerto skin, clean, wash, & &
hateletsskewers1
houlettehoock for making ices & snows
lardmidling.
limonerscalding certain fish to clear the[m] from mud
litscutting the substances in thin sli[ces?] between which other substances or s[lices?] is put
luterto close up the vessel with dough or other wise to prevent evaporation
marquerto prepare and season a ragout in the sauce pan, ready to cook
marquerto cover on dish with a ragout & &
menuplan of the dinner on paper
Migeoterstew gently simmer
mitonnerto soak
monderof amandes nuts & to blanch with hot water
mouilleradding a little water, broth, wine, & &
panerdredging with crumbs of bread
parertaking off the skin superfluous fat cleansing and other wise preparing to dressin dessert shaping the pastilles with a file
passermaking holes in the meat to put in the seasoning – also straining through a sieve
rignerto lard
rafraichirputting fruits in cold water after scalding also putting wine & in ice
sauterto toss in a pan to turn like pancakes
singerto dredge with flour a ragout which is to be wet afterward one or two pinches according to the size
tournerartichoke bottoms after picking the leaves off cutting off the little piece of green & &
applied to fruits such as lemons oranges citrons & means cutting off2 the outside of the skin which contains the essential oil. of olives it is taking the fruit from the stone and throwing it in water to plump it again
tournuresthe thin paring of oranges lemons & &
Zestesslips of orange or lemon peel
fines herbesmushrooms chalottes parsley chopped fine
| Aspic:sharp fragrant sauce | cotelettescutletsproperly the small ribs | |
| Aloyau:sirloin of beef | confitures:preservessweet meats | |
| Ail-poireau:spanish garlick, rocambole | ||
| Andouilles:chitterlings | ||
| Daubemeat larded | ||
| Dardea large slice of fish cut length ways | ||
| Bouilli:boiled beef | ||
| Bouillon: broth | ||
| Baignets:fritters | Entrèe:a course with sauces pastry & laitage. | |
| Ballon:round like a ball | ||
| Barder;to cover with thin slices of bacon | entremetssmall plates of sallad omlettes & placed between the main dishes | |
| Bagatelles:thin slices of meat seasoned rolled up tied & stewed | Etuvèestewed on a stove | |
| Becassines:snipes | ||
| Bechamel:white cullis, sauce or gravy | ||
| Blanch:to scald and then put in cold water | ||
| Braze;to stew gently over a charcoal fire | Fricandeau:meat larded brazed & then glazed with gravy caramel | |
| Breche:the spit | ||
| Bresolles:collops | Fricasèe:stewed & thickened with liaison | |
| catch:to adhere to the bottom of the pan | filetlong slices usually from the neck along the tenderloin or fillet | |
| caramel:glazing with sugar | ||
| canelon:gun shaped, sausage shaped | flee:hogs seam | |
| canè de veau: neck of veal | ||
| crepinette de godiveau:veal fried with force meat | Farcie:force meat | |
| cremaillere:pot hooksor hanger | ||
| cuisseau, roand:knuckle of veal | Friture:the sauce in which any thing is fried. | |
| chibbol:small onions | ||
| consummè:strong clear jelly broth | Fumet:high flavoured game | |
| court bouillon:stewed with wine and sweet herbs | ||
| cullis, coulis:extract of meat seasoned & strainedkept to give flavour to other meats | ||
| cervellas:sausages | Fraise de veau:calves caldron | |
| culotte:rump of beef | ||
| compote:stewed with carrots turnips & samll mush rooms also with [. . .] | ||
| culotte:saddle of mutton or venison | ||
| caulthe fat membrane that covers the intestines | ||
| coutantsornamental paste |
Gritsshelled oats or wheat
Gratin:concentrated brown gravy or juice that adheres to the bottom of the pan
Grenadins:small fricandeaus
Grille:broiled
Gigol:a leg
Hors d’oeuvres:small savoury dishes as anchovies oysters sausage
Hatereau:haslet
Jus:gravy
Liaison:any thing used to make the ingrediants of the gravy unite & thicken generally the yolk of an egg, the liaison must never be put in to a fluid whilst boiling
Lard:bacon used for lardingalso fat
Lardon:Lardoon
Leveret:a young hare
marinade:to soak in pickle previous to dressing
Mignionette:clotha small bag
Nosegay:a small bundle of herbs such as parsley celery chervil thyme marjoram savory rosemary taragon a bay leaf tied with a thread
Poupeton:a meat pudding
Poivrade:peppery sharp sauce
Papillotes:broiled in paper
Paupiettes:olives of meat
Potage:soup
Purèe:strained soup
guenelles:force meat balls
Restaurant:strong broth or cullis made of meat or fowl
Rissoles:)browning any thing fried brown as collops
Rissolettes:)force meat
Remoulade:mustard sauce with horse radish and shalots
Ravigottea piquant sauce
Ramequins:cheese cakes
[Roumestèe?]:jelly broth of fragments
Rouelles:a small fillet
Rognons:kidney
RotiRotiesroast meatsfowls
Timbalea mould
veal, loin, fillet which corresponds with the round of beef, the knuckle
sauce a l’espagnoleDictionaire de Cuisine
put in to a saucepan 2 slices of bacon & some of veal make it simmer over the fire 2 carrottes 2 onions sliced, warm over the firemix a little broth & coulis ½ bottle of boiled champaigneput in a hand full of coriander 1 clove of garlic a bundle of parsley scallions cloves & laurel leaf 2 spoons full of sweet oil make the sauce boil 2 or 3 hours over a gentle fire skim it reduce it strain it & keep it for use—