DACQUOIS:
(ref nec) Beat egg whites and sugar until stiff peaks form, add flour, sugar, hazelnut powder, pipe, bake.
DACQUOISE:
(ref nec) A dacquoise is a cake originating from southwestern France, also called a "palois" (the inhabitants of Dax are called Dacquois, and those of Pau are called Palois, two medium-sized cities in southwestern France). It consists of two or three discs of almond meringue (sometimes mixed with hazelnuts, coconut, or pistachios), separated by layers of variously flavored buttercream, and dusted with powdered sugar.
The dacquoise base is a variation of the succès cake, somewhere between a meringue and a sponge. Dacquoise bases are often paired with creams, mousses, ganaches, or Bavarian creams to give them a certain crunch.
DAINTIERS:
(Littré) Hunting term. The genitals of the stag. From Old French "choice pieces"
DAL:
(Larousse G) Generic Hindi term, meaning legume and applying to all kinds of peas and beans.
DAME BLANCHE:
(TLFi) Bottle of white wine (slang).
(TLFi) Dessert consisting of vanilla ice cream topped with chocolate cream.
DEMETERY
(TLFi) A large, heavy bottle (of glass, earthenware, stoneware, etc.) often wrapped in wicker or rush, with a capacity ranging from two to fifty liters, used for transporting certain liquids.
(ISO) A narrow-necked container for wines and spirits with a capacity greater than 2 gallons (9 L).
DAME SIMONE:
(Massialot, 1705) Lettuce à la dame simone: blanched lettuce, chicken meat, ham, mushroom, breadcrumbs, eggs, stuff the lettuce, cook in broth.
GREEN LADY:
(TLFi) Absinthe.
CHECKERBOARD:
(tlfi) A board divided into equal squares or cells, alternately black and white, on which pieces are moved in the game of checkers (and chess). In cooking, it is a cake made of rum-flavored sponge cake, filled and covered with praline buttercream. The sides are sprinkled with slivered almonds, and the top is decorated in a checkerboard pattern.
DARATON:
(boulangerie.net) Bread from antiquity, flattened like a pancake.
DARIOLE:
(CNRTL) A small pastry made of puff pastry, filled before baking with either jam or frangipane cream, usually flavored with liqueur, chocolate, or almonds. Dariole from Lodi, from Amiens. Perhaps from the Old Provençal *dariola*, derived from *daurar*, "to coat a pastry with egg yolk or butter".
DARIOLE D'AMIENS
(ref nec) Nowadays, the Amiens dariole resembles a Parisian flan. It is a tart made with a dark puff pastry base and filled with an almond-flavored pastry cream (similar to frangipane).
DARNE
(TLFi) Slice of large fish cut raw.
DARPHIN:
Darphin is the name given to a preparation of potatoes cut into thin sticks or julienne strips and cooked first in a pan, then in the oven, so as to obtain a thick, golden-brown pancake
DARTOIS:
The definition given by the Culinary Guide should be disregarded, as it contradicts common practice and is not referenced. It simply states that it is a "double-layered puff pastry filled inside with a sweet filling (frangipane, jam, etc.) or a savory filling (Mornay sauce, etc.)." In reality, the filling has always been exclusively sweet (apricot, almond), and the rectangular shape is essential. The complete research is available here:
Dartois, by H. This.
A "dartois"? Many dictionaries don't have this entry… but the French Academy's dictionary tells us: "Double layer of puff pastry, filled with a savory or sweet preparation"... without a reference! Come on, we need to do the work of looking in cookbooks or pastry books.
Starting with Le Viandier, from the 14th century, or going back to the present day? Here, I propose the second option, which will show us which culinary artists have indulged in this preparation.
Nothing for Edouard Nignon, for example. On the other hand, the Culinary Guide states that "Allumette pastries are an appetizer that can be varied, since 'all simple or compound fillings can be used in their preparation,' adding that the Allumette appetizer is an imitation of the Allumette petit gâteau, and that 'it should not be confused with the Dartois type, which consists of two superimposed layers of pastry enclosing the filling and is only cut into individual pieces after baking.' We find here the definition of the French Academy.
More complete and more interesting is the pastry book by Emile Darenne and Emile Duval, published in 1909, which tells us that Dartois pastries are like 'jalousies,' but filled with almond cream. And what about jalousies? Two strips of puff pastry are prepared, the length of a baking sheet and 10 centimeters wide; One strip is placed on the baking sheet, both sides and both ends are moistened, and a thin layer of apricot jam is spread down the center along its entire length. The second strip is then placed on top after being folded in half widthwise and the folded section is scored with the heel of a large knife. The edges are trimmed to create a neat slice, the edges are crimped, the strip is brushed with egg wash, and the cake is baked. Once baked, the strip is glazed with apricot jam, and then a little granulated sugar is sprinkled along each edge.
Just before this, Joseph Favre rightly reminds us that there are also preparations "à la Dartois" in cooking, but I suggest we stick to the cake. And there, he confuses Dartois with jalousies (a type of French pastry): astonishing. Urbain Dubois also mentions Dartois with apricot, English-style, and liqueur-based versions, but he is also a cook. Pierre Lacam, on the other hand, is a pastry chef. He tells us: “Strips of parchment paper, apricot inside; cover with a whole sheet of puff pastry, mark it, brush it with egg wash, and score it into a flaky pattern; hot oven; glaze it in the oven, cut it as soon as it's cooked. It can be garnished with almonds.”
Then nothing at Bourdon's in 1874, nothing at Jules Gouffé's in 1873, nothing at Alexandre Dumas's the same year. At the pastry chef Bailleux's in 1856, the dartois are absent, while the jalousies are present… and they correspond to the dartois. Then nothing at Viard's in 1806, nothing at Marin's, La Varenne's, LSR's, etc.
So I propose that we stop at this provisional conclusion, especially since it is said that the cake was dedicated to King Charles X, who was Count of Artois, born in 1757 and died in 1836. But, in reality, it is apparently only a re-use -undue!- of the term "jalousie"... which, to conclude, is not found with the pastry meaning in the dictionary of the French Academy.
DASHI
A dashi is a stock made from kombu (seaweed) and dried bonito, variously flavored (shiitake) or small dried fish used for multiple purposes in Japanese cuisine.
DAUBE:
(TLFi) A method of cooking certain meats by simmering them in a richly flavored marinade.
Daube and Terminology, by Hervé This (Nouvelles Gastronomiques).
Terminological questions are fascinating because they reveal unprecedented phenomena in the evolution of language, particularly in the technical language of cooking.
There are words that seem familiar to us, but are actually quite vague. For example, the word "daube." What does it really mean?
If we explore old cookbooks, we see hot and cold daubes in the 17th century, but even so, the authors say it is more of a cold dish, a stew that sets in aspic.
Then, quickly, daube becomes clearly, explicitly, a cold dish in aspic, whether it is made with beef, poultry, fish, or eel, for example. There, it's clear: daube is a cold stew in aspic.
And this usage of the word "daube" persisted for a long time, despite some inconsistencies from authors who were either idiosyncratic for no reason, ignorant, or biased (we mustn't forget that artists sometimes have considerable egos, a fact that has been mocked in the case of culinary artists).
And so we arrive at today, where we no longer really know what a daube is.
I think it's best to say that a daube is meat or fish in aspic... with the exception of "daube provençale," shortened to "daube à la Provençale," which actually refers to old recipes for hot daubes.
Today, we are therefore obliged to specify whether we are talking about a daube (cold, in aspic), or a daube à la Provençale.
Let us conclude by noting that I have been consulted about the spelling of the word "Provençale": capital letter or not? In Joseph Fabre's Universal Dictionary of Cuisine and in other works, this is clear: the expression "daube provençale" is an abbreviation of "daube à la Provençale", and there should be a capital letter on the p.
Niçoise Daube:
(ref nec) Daube, or rather daubes, are specialties of Provençal origin (in Provençal {adòba, adob}o, which should therefore have been written in French adobe or dobe). The name of this culinary preparation undoubtedly comes from the Provençal {adobar} or {adouba} in Félibrige script, which means to prepare, arrange. Pieces of beef cooked with mushrooms, bacon, aromatic vegetables, a bouquet garni, bitter orange zest (Seville orange), and wine (preferably white).
Provençal Stew:
(ref nec) Pieces of beef pierced crosswise with a piece of fatty bacon rolled in parsley and garlic, and marinated in white wine. The meat is cooked with crushed tomatoes, diced bacon, olives, orange zest, mushrooms, and a bouquet garni. All these elements are layered alternately in a daubière (a type of earthenware pot) that has been previously lined with bacon rinds. Piercing the meat is now an obsolete technique.
DAUBER:
(TLFi) To prepare as stew
DAUBIÈRE:
(TLFi) Elongated pot, particularly intended for cooking meat stews thanks to its airtight lid. Syn. braising pan. Cf. Lar. mén. 1926.
(ref nec) Particularly intended for cooking stews, a cooking utensil made of earthenware, stoneware or copper, equipped with a lid that was sealed (see this word) to make it airtight. Older daubières had a raised lid, which allowed embers to be placed on top.
DAISY:
(ref nec) A daisy is a short drink prepared in a shaker. Its basic ingredients are brandy, syrup, and lemon juice.
DE:
(TLFi) Part of a food cut into a cube shape.
DEBA:
(ref nec) Japanese kitchen knife with a blade measuring approximately 22 cm.
DEBARDER
(Ref. cooking) Remove the bacon strips after cooking.
CLEAR:
(TLFi) Remove the cutlery from the table.
(ref nec) Transfer or place a solid or liquid food into a suitable "clearing" container (tray, bowl, chest, bank). Cover or wrap, and chill in a blast chiller if necessary.
UNBOXING:
(Reference cooking) The unboxing of canned and semi-preserved products takes place upstream of the assembly and cooking rooms.
UNBLOCKING:
(ISO for containers) Opening, hollow part of the neck located between the rim and the base (or base) of the neck.
DEFINING
(TLFi) Clarification process applied to must for white winemaking, either by leaving it to settle, treating it with sulfur dioxide, or cooling it (5 to 10 ° C).
(Civa) Defining, settling, clarifying : Defining clarifies grape juice before fermentation. This pre-fermentation operation consists of removing solid particles (earthy debris, grape skins, seeds) from the must. These solid particles are removed by static settling (resting the must and racking), by centrifugation, or by filtration. This operation is essential for producing fine wines with aromatic and gustatory purity.
BUDDING
(Civa) Budburst is the first stage of the vegetative cycle of the vine: the buds develop to reveal their down (a term designating the down in the buds).
UNBRIDLE:
(Reference cooking) After cooking, remove the wires ("bridles") that hold the attached pieces together.
DEBROCHER
(Referring to the roasts) Remove the roasts from the roasting spits.
REMOVAL or REMOVAL OF BURSTING;
(Civa) Removing the mulch or removing the mulch, àbfàhra! This soil work, carried out at the end of winter, consists of removing the mound at the base of the vines that protects them from winter frosts. See hilling or earthing up.
CURD CUTING:
(Inventory of the culinary heritage of France) Phase of cutting the curd obtained by coagulation of milk with rennet.
DECANTING:
(TLFi) The process of allowing two liquid phases of different densities to separate (under the effect of gravity), for example, a fat in its liquid state and an aqueous solution, or solid particles in a liquid phase.
(ref nec) This applies to red wines. The process of pouring wine from its original bottle into a decanter.
DECANTATION:
* Not to be confused with " sedimentation "
(CNRTL) Transfer of wine into a new container (often a decanter). Used particularly to remove the solid sediment present in bottles.
(TLFi) The act of decanting something or of decanting oneself.
DÉCAVAILLONNAGE
(ref nec) Plowing allowing the removal of the strip of earth located between the vine stumps called "cavaillon" with a tool called décavailloneuse.
REMOVE THE VINE BULL:
(Civa) Remove the mulch, ewagfàhra: This soil work, carried out at the end of winter, consists of removing the mound at the base of the vines that protects them from winter frosts. See de-earthing or vine mounding.
REMOVE THE RING:
(P. Moreau, Flammarion) Remove the ring from a tart either during or after baking. Also used for entremets or small cakes assembled in a ring.
CLEARING
(TLFi) The act of clearing the base of a tree, plant, and more specifically a vine.
(CIVA) A cultivation practice consisting of pushing back, towards the middle of the row of vines, the soil accumulated against and between the vines (see earthing up).
TORN:
(Roussel et al., Glossary of terminology applied to French breads) For bread, the torn appearance corresponds to the absence of smoothing or continuous structure.
DECOCTION:
(TLFi) A process consisting of boiling a medicinal substance, generally plant-based, in a liquid.
Do not confuse with infusion, which is done with falling heat, or with maceration, which is done at room temperature.
DEFROST:
(Reference cooking) Bring the temperature of a frozen food back to the regulatory temperature for use in its packaging and in a refrigerated environment.
DECORATE
(Tlfi) To adorn, decorate, embellish with decorations or embellishments a building, an apartment, a piece of furniture, etc.
DEBATH:
(Tlfi) To deprive of its bark, its covering, its shell.
TO REMOVE THE SKIN
(ref nec) To remove the rind from cooked ham, raw ham, or the rind from salted or smoked pork belly.
CUTTER:
(relief decoration) Syn. Pastry cutter. Cutters come in a wide variety of shapes, allowing for clean, precise, and consistent cuts.
ECOATING:
(Tlfi) Lowering the degree of cooking (of a syrup, jam, sugar) by adding water to make it more liquid
VAULTING:
(TLFi) The operation of removing wine from a vat after fermentation
CUTTING:
(CNRTL) The act of cutting, of cutting. A piece of something that has been cut out.
FLYING CUTTING:
(G. Galasso) Cutting up a bird held in the air on top of a fork with the tines upwards.
DÉFARDE:
(ref nec) Défarde is a specialty of the Drôme region, particularly Crest, made with lamb's feet and tripe, cooked in court-bouillon with carrots, onions, leeks, bay leaves, and cloves, then simmered in the oven in a terrine with white wine and tomato coulis, sometimes enhanced with capers and a splash of vinegar. Défarde (also spelled delfarde) is served with chopped garlic and parsley.
DEFENSE:
(D. Alliot, Larpepem vous louchébem?) all the pieces of meat that the slaughterers kept for their personal consumption
DEFIELER:
(ref nec) To remove the bile contained in the liver of certain animals used as food (game, poultry).
DEFIX:
(TLFi) To return to a liquid state (that which is frozen). To defrost oil, a sauce, a confit.
DEFOURNEMENT or DEFOURNAGE:
(French Academy Dictionary) Action of removing from the oven; result of this action.
DEFOURNER:
(French Ac Dictionary) Remove from an oven.
DEFRUTUM:
(ref nec) Reduced grape must, obtained through a prolonged boiling process to reduce the initial quantity by approximately half. Sometimes, a second boiling results in a further contraction of the defrutum, yielding a viscous compound called sapa. Its primary culinary use was in preparing meats, imparting a slightly sweet and sour flavor, and in making preserves.
CLEAR THE PASS:
(Hotel and Restaurant Industry) This is when ready dishes accumulate at the pass; the dining room must quickly bring them to the tables to avoid delays.
DEGASING
(ref nec) Action of expelling the gas from a risen dough.
DEGERMER:
(French dictionary) To remove the germ from a seed. Often used for garlic.
DEGLAZE:
(Tlfi) Moisten the bottom of a container in which meat or fish has been cooked with water, stock, cream or wine to dilute and lengthen the juices stuck to the bottom.
Disgorging
(Div ac fr) The process of removing the sediment that has formed in the neck of a bottle of wine made using the traditional method (Champagne method) during fermentation.
(Civa) Disgorging is a step in the Crémant d'Alsace winemaking process that involves removing the yeast sediment that has formed in the bottle during the second fermentation. To do this, the neck of the bottle is immersed in brine at -25°C to freeze the sediment; when the bottle is opened, the frozen block of sediment is expelled. The lost wine is replaced with a dosage liqueur.
TO PIGGER
(Tlfi) To rid food of blood or impurities that clog it by soaking it in cold water.
(Dic ac fr) To rid a substance of superfluous or foreign elements it contains. To purge cucumbers, to make them release their water (often with salt). To purge brains, sweetbreads, by plunging them into water to rid them of the blood and impurities they contain. To purge snails, to make them release their slime. To purge fish, by placing them in a fishpond so that they lose the taste of the sea or mud. Oenology: Removal of the sediment accumulated in the neck of a champagne bottle.
STRENGTHEN:
(Dic Ac fr) Warm a liquid.
DEGREASING:
(The butcher-caterer's companion's book) Fat recovered from cooking elements.
DEGREASER:
(French dictionary) To remove the fat from a butchered animal.
(French dictionary) To remove excess fat from a dish.
(Darenne and Duval) To run a spoon across the surface of a sauce or juice to remove the fat that rises to the top. The use of cold has improved this practice, as solidified fat is removed more easily, but it should be noted that it is much faster and more efficient to use settling flasks (molecular gastronomy).
DEGREASED:
(Tlfi) That which is removed by the degreasing process.
(ref nec) Fat removed from a cold or hot liquid. (Broth, stock, juices, braised meat, pot-au-feu)
BAUMÉ DEGREE:
(ref nec) Indirect unit of density measurement. Excluded from French legal units, the Baumé degree is still sometimes used in cooking, pastry making, and ice cream making to measure the sugar concentration of a syrup, using a hydrometer. Instructions included with the hydrometer provide the equivalence between the Baumé degree and density: for example, 30 °B = 1.2426. Density, expressed in kg/ m³
, is preferred .
BRIX DEGREES:
(ref nec) Brix, which is the percentage by weight of sucrose in a pure water solution, is expressed in °Brix. The observed measurement is considered to be equal to the sugar content in the medium; that is, 1 degree Brix is equivalent to 1% sugar. Note that the Baumé unit and the Brix unit are abbreviated °B, which adds to the confusion.
DISGUISE:
(TLFi) To hide oneself under an appearance, generally more flattering than one's usual appearance.
In old-fashioned cuisine, this was a refined method of preparing dishes. Fruits such as cherries, dates, etc., covered in marzipan, are still preserved and are called disguised fruits.
HIP:
(ref nec) Part of the carcass of a bovine comprising the sirloin (with the hip), the fillet and the sirloin, with or without a flank (sirloin, flank and false flanks), the skeleton includes 6 lumbar vertebrae, 8 dorsal vertebrae and 8 ribs to be processed.
DEHESA:
(Jean-Marc Boffa, Agroforestry Parks in Sub-Saharan Africa , Food & Agriculture Org, 2000, 258 pp.) A dehesa (from the Spanish word meaning "pasture"), montado in Portuguese, devesa in Catalan and Galician, is a municipal landholding consisting of pastureland with sparse undergrowth. This agro-sylvo-pastoral farming system is found in the Iberian Peninsula and the Maghreb.
The wooded pastures of southwestern Iberia are a suitable habitat for raising Iberian pigs and producing high-quality Spanish ham.
REMOVE THE COVER:
(Reference cooking) Extract the horny membrane (or cover) from a poultry gizzard in order to make it consumable.
DELACTOSAGE:
(ref nec) Washing of the curd when replacing the drained whey with a more or less equal part of water. (Removal of residual lactose).
DOUGHING:
(boulangerie.net) Spread the flour with water to make a dough.
DILUTE:
(CNRTL) To combine (a compact or powdered substance, edible or not) with a liquid by soaking it in.
RELIEF:
(Wine Dictionary) This third technique for extracting the components of the grape used during the maceration of red wines (see punch-down and pump-over) consists of recovering the must present in the vat to transfer it into another, then reincorporating this must onto the cap of pomace which, in the meantime, will have compacted at the bottom of the vat.
HALF, or HALF-BOTTLE:
(French Academy Dictionary) Bottle with a capacity of 0.375 L.
(TLFi) Bottle with a beverage capacity equal to half that of an ordinary bottle; the contents of this bottle.
DEMI CLAVELIN:
(Treatise on oenology, M. Ribereau Gayon) Alsatian wine bottle with a capacity of 0.365 liters.
HALF-MOURNING:
(Viard, 1808) Singe, skin, and gut your chicken; cut off its legs and tuck the thighs inside; truss it so that the stomach protrudes; cover it with lemon slices and strips of bacon; place strips of bacon in a saucepan and your chicken on top; add a frying pan; cook it three-quarters cooked, and remove it from the heat; ideally, it should be cold; with a small piece of wood, make holes in its stomach at equal intervals, and in each hole place a small piece of truffle; ensure they are placed correctly, forming an oval the entire size of the stomach; cover your pierced chicken with bacon; place it in a saucepan, and strain the cooking liquid through a silk sieve; an hour before serving, simmer it; When ready to serve, drain and untie it; arrange it on your dish; chop a truffle, pass it with a small piece of butter, add three or four degreased tablespoons of velouté sauce, one of consommé, very little salt, a little coarse pepper; bring your sauce to a boil and put it under your chicken.
DEMI-GLACE
(French dictionary) This term refers to a reduction of Spanish sauce, made slowly with the addition of Madeira. Demi-glace, which should not be confused with meat glaze, is very useful in cooking: it serves to enrich a number of brown sauces.
SEMI-DRY
(ref nec) EU regulations stipulate that a semi-dry wine must have a post-fermentation sugar content of between 4 and 12 grams per liter.
For Champagne, this means it contains between 4 and 6% dosage.
SEMI-SALTED:
(TLFi) A fresh, fatty cheese that is lightly salted, made with cow's milk.
See "semi-salted butter"
DEMOINER
(ref nec) Confectionery term which means to separate two or more candies that have stuck together.
DEMOISELLE
(TLFi) Bottle or half-bottle of wine.
(ref nec) Bottle with a capacity of 62 centiliters, or two fillets (see this word).
(ref nec) Duck aiguillette, deveined and flattened, sliced parallel to the breastbone through the muscle thickness.
UNMOLDING:
(TLFi) To remove from a mold.
(ref nec) In restaurant jargon, it means to accidentally spill a dish or plate. Synonym: to desalinate.
DENERVE:
(The butcher's and caterer's companion's book) To remove, using a butcher's knife, the tendons and aponeuroses from meat; also refers to the removal of tendons from the drumstick of a large bird.
PITCH:
(CNRTL) Remove the pits.
PITTER:
(CNRTL) Device allowing for the rapid pitting of stone fruits.
PITTER:
(ref nec) A machine for pitting kernels.
Density meter:
(TLFi) An instrument used to measure the density of liquids by direct reading. Some exist in cooking and pastry making for syrups.
(Civa) Densimeter, 's Dichtamasser, d' Moschtwoij: An instrument used to measure the density of must. It allows the determination of the sugar concentration of the must, in order to estimate the probable alcohol content of the wine.
DENSITY:
(TLFi) The quality of being dense, of being made of numerous and tightly packed elements, containing a large amount of matter relative to the space occupied.
(TLFi) The ratio between the mass of a body's volume and the mass of the same volume of a reference body (water for solids and liquids, air for gases), under the same conditions of temperature and pressure.
A dimensionless number obtained by dividing the density of a body (mass per unit volume) by the density of a reference body, water for liquids or air for gases.
ALVEOLAR DENSITY:
(Roussel et al., Glossary of terminology applied to French breads) For bread, the number of apparent alveoli (identifiable by eye) per unit area.
TO LACE:
(TLFi) To cut by forming teeth.
(for example, the edge of a Pithiviers using the tip of a paring knife).
(TLFi) To transform into lace.
SKINNING:
(CNRTL) To separate, using a butcher's knife, the different pieces that make up a large piece of meat or a whole animal.
PLUMPING
(TLFi) [The object refers to a bird] To remove its feathers.
DEPOSIT:
(Treatise on Oenology, M. Ribereau Gayon) These are small crystals of tartaric acid that can be found at the bottom of a wine bottle (mainly in red wines) but which do not alter the taste or quality of the wine in any way. They are most often found in older vintages.
PEELING:
(TLFi) [That which undergoes the action is an animal] To remove the skin (of an animal, generally slaughtered), often for a specific use (hare, rabbit, sole, eel, etc.).
(TLFi) To remove something, to cause the disappearance of something.
For example, with sauces, this involves heating a pan very locally where one wants to finish a sauce, so that, heated from a single point, a "convection cell" appears, the sauce rising at one point and flowing back down the sides. In this way, "impurities" are removed with a spoon during an operation that can last several hours, in order to obtain a clear sauce.
However, laboratory experiments have shown that if one "peels perfectly," for up to a day, nothing remains! What is removed is not impurities, but the sauce itself (in the case of veloutés). However, after very long heating, new compounds appear, which contribute to the flavor of the sauce. For example, a velouté sauce made with water, neutral fat, and flour will develop a mushroom flavor.
DERBY:
(ref nec) Preparation reserved for large pieces of poultry (capon, turkey, pullet) consisting of pan-frying the piece stuffed with truffle rice and foie gras, then serving it with escalopes of foie gras sautéed in butter and truffles cooked in a napkin, covered with the cooking juices deglazed with port.
TO STOCK
(TLFi) For beans: to remove their first skin or husk
DEBONER
(ref nec) To remove the main bone from a fish.
DESIRÉE:
(Ribereau-Gayo) Bottle with a capacity of 0.5 L.
DEBONER:
(CNRTL) Remove the bones.
BONING WITH A BARE BONE:
(ref nec) The action of separating the bones from the meat at the periosteum, using a boning knife.
BONELER:
(ref nec) Used to debone meat, to separate the muscles from the bone. Its blade is short, rigid and thick.
DESALTER:
(J.-M. Jeudy) To drop (accidentally or clumsily) or overturn a plate or dish in the kitchen, pantry, or at the table.
DRY OUT:
(ref nec) Work a dough or a puree over the heat until partial evaporation of the water content.
DESSERT:
(CNRTL) Dish or set of dishes served at the end of a meal: cheese, pastry, fruit, sweet entremets, etc. (1393 desserte "last course of the meal")
Cheese and sweet entremets, which formerly constituted separate courses, are often served as an integral or even exclusive part of dessert (cf. also Ac. 1932: Manger une poire, du fromage à son dessert, pour dessert). However, the distinction between cheese and dessert is commonly encountered, particularly in restaurant menus, the latter term then referring to the dishes served at the end of the meal, excluding cheese.
The thirteen Christmas desserts: this Provençal tradition has Christian origins. Under its current name, it is relatively recent (around 1920): the Félibres, including Frédéric Mistral, are said to have originated it. However, the earliest record of the thirteen desserts dates back to 1683, when François Marchetti, parish priest of a district of Marseille, mentions them, without specifying the number, in his *Explanation of the Customs and Traditions of the People of Marseille*.
These desserts were enjoyed upon returning from midnight mass. The thirteen desserts represent Jesus and the twelve apostles. In fact, they are a symbolic representation of the Last Supper.
The thirteen desserts are based on four "beggars" who represent four religious orders living in poverty through almsgiving. Thus:
- the Franciscans (Order of Friars Minor, founded in 1209, dressed in a brown habit, symbolized by dried figs)
- the Carmelites (Order of Carmel or Carmelites, founded in 1209, dressed in a brown habit, symbolized by almonds)
- the Dominicans (Order of Preachers, founded in 1215, dressed in a white habit, symbolized by raisins)
- the Augustinians (Hermits of Saint Augustine, founded in 1256, dressed in a black habit, symbolized by walnuts or hazelnuts).
The olive oil bread, a type of focaccia made with flour, olive oil, orange blossom water, and brown sugar, represents the bread of the Eucharist; it must be broken, not cut.
The two nougats: a white one (hazelnuts, pine nuts, pistachios) represents good, a dark one (melted honey, almonds) represents evil.
Dates, fruits of the East, symbolize Christ coming from the East, and also the gifts of the Magi to the infant Jesus.
Fried treats include fritters, doughnuts, or waffles.
Fresh fruit, such as Christmas melons, fresh grapes, oranges, or clementines (the clementine is named after Brother Clément (Vital Rodier, 1839-1904) of the Congregation of the Holy Spirit, who was head of the nurseries at the Misserghin agricultural orphanage (near Oran, Algeria), apples or winter pears, and even plums, are also included.
Some gourmets add calissons from Aix-en-Provence or quince paste, jams, or candied fruit to this list.
All the desserts are presented together on a table covered with three white tablecloths and lit by three candles (symbolizing the Holy Trinity).
DESSERTE
(TLFi) The act of clearing a table.
(TLFi) Leftovers from a meal. Unsold dishes; items returned from the buffet or entree table.
(TLFi) A piece of furniture on which dishes are placed before being cleared.
DESICCATION
(TLFi) Natural or artificial removal of moisture contained in a body.
Desiccation aims to remove the water contained in food.
BOTTOM:
(ref nec) Cakes brown on the bottom during baking when their lower part (or base) colors faster than their upper part.
UNDERSIDE EDGE:
(ref nec) A cut of sirloin of irregular thickness. The flat, slightly firm part is most often sold ground. The thicker, shorter-fibered part is cut into steaks.
RIB RIBS:
(Larousse Gastronomique) Piece of beef located in the middle of the rib section, which is not sold with the ribeye.
DESTREPTITIE:
(The bread of man, B. Dupaigne, MNHN/La Martinière) Bread prepared with fat and pepper intended to accompany fish (Greece).
DETAILLER:
(TLFi) To cut into small quantities, into pieces intended for sale.
(TLFi) To sell in small quantities (retail).
DESCALING
(ref nec) Operation consisting of removing the tartar that has deposited on the walls of the fermentation tanks.
RELAX:
(ref nec) To make a preparation more fluid by adding a liquid to it.
REST:
(ref nec) Fermentation period of bread dough (weighed dough pieces) between division and shaping.
DOUGH
(TLFi) Mixture of flour and a liquid substance
(Les Grandes heures de la cuis. fr., Carême, 1833, p. 150) " ... sift a liter of flour, separate a quarter of it, which you arrange in a well, put in the middle three lumps of good yeast and a little lukewarm cream, dilute this mixture by gradually adding the flour. Gather this dough together, making it very soft. "
DRYING:
(P. Lacam, New Memorial of Pastry) This means adding water or eggs to a dough and kneading it.
(ref nec) An operation that consists of mixing flour with water, milk, or eggs by hand.
DETROQUER:
(ref nec) Detach the oysters from their support.
Oyster knife:
(ref nec) Knife for detroquing oysters.
DEVEINER:
(ref nec) Remove the veins that supply blood to the foie gras of goose or duck.
DEVELOPMENT:
(ref nec) Increase, expansion of the volume of a preparation either during fermentation or baking.
(Roussel et al., Glossary of terminology applied to French breads) For dough and bread and its external appearance. The concept of development involves characteristics of gas production, gas retention, and deformation capacity.
DEVELOP:
(ref nec) Increase in volume, for example for bread dough during proofing and especially at the beginning of baking in an oven.
DEXTRIN
(IUPAC) Intermediate-length poly-δ-glucoside derived from amylopectin molecules by the action of amylase enzymes.
(economie.gouv.fr) D-glucose polymer obtained by heat treatment of dry starch in the presence of hydrochloric acid (dextrinization).
DEXTROSE:
(H. This) An obsolete chemical term, not adopted by the International Union of Chemistry and Chemical Applications. Glucose should be used instead, specifying whether it refers to D-glucose or L-glucose.
Glucose is a word introduced by the chemist Jean-Baptiste Dumas in 1838, which has become established. The term dextrose was proposed by Friedrich August Kekulé to designate the same compound.
The word "dextrose" retains an official industrial meaning (economie.gouv.fr), for "dextrose or dextrose monohydrate." Purified and crystallized D-glucose contains one molecule of water of crystallization and meets the following characteristics:
a) Dextrose (D-glucose): not less than 99.5% by weight on a dry matter basis;
b) Dry matter: not less than 90% by weight;
c) Sulfated ash: not more than 0.25% by weight on the dry matter.
(economie.gouv.fr, for "anhydrous dextrose") Purified and crystallized D-glucose not containing water of crystallization, having a dry matter content of at least 98% by weight, and which meets the requirements set out in point 9 (a and c).
DEXTROSE EQUIVALENT:
(economie.gouv.fr) Measure of the reducing power resulting from the hydrolysis of starch, taking as a reference the value 100 for pure α-D-glucose.
DFS
(The butcher's and caterer's companion's book) From the English dark, firm, dry: meat with a pronounced red-purple color), dark, with a high pH and limited shelf life.
DEVIL:
(Lent and Beauvilliers) Short-tailed pan
(Larousse gastronomic) Kitchen utensil made of two porous earthenware pans, one serving as a lid and the other allowing the cooking of vegetables, fruits, without the addition of liquid.
DEVIL (A LA)
This refers to a sauce which first appeared in 1822, in André Viard's:
" Chop six large shallots very finely, wash them, and squeeze them in the corner of a towel, put them in a saucepan with a good glass of vinegar, a clove of garlic and a bay leaf, and pieces of veal stock; reduce everything together until it reaches demi-glace; moisten with a little good juice, finish with a chili butter and a spoonful of olive oil: use it, as indicated . From 1867
onwards, Urbain Dubois also used the term "à la diable" to refer to a cooking method for meat, notably in "boeuf grillé à la diable" (devilish grilled beef): this time, a leg of beef, boiled or braised but cold, is cut, salted, rolled in oil with mustard and pepper, then placed on a layer of grated breadcrumbs, and grilled. The same applies to "cuisses de dinde à la diable" (turkey thighs à la diable), or "poulets à la diable, sauce à la minute" (devilish chickens with a quick sauce): in this case, only the young, small, grain-fed chickens are stiffened before being coated with salt, cayenne pepper, mustard, and cooking butter; they are then coated with breadcrumbs and grilled.
DIABLOTIN:
(Lent) A dessert made with egg custard, served as small round or square fritters. You roll the diablotins in powdered sugar and serve them promptly on warm silver plates.
Incorrect definitions exist: Thick rounds of bread, covered with béchamel sauce seasoned with cayenne pepper, sprinkled with grated Parmesan cheese and browned, or (Larousse) A very thin round of bread, covered or not with reduced béchamel sauce, topped with grated cheese and browned in the oven.
(French Academy Dictionary) A small firecracker wrapped in parchment paper with a candy and a motto.
CHOCOLATE DIABLOTIN:
(ref nec) Old chocolate candy wrapped in a foil packet and accompanied by a motto.
DIE:
(ref nec) Classic bread dough, 25 cm long and 15 cm wide, to which fresh fruit (apples/pears) and dried fruit (figs, raisins, prunes, and walnuts) are added. The "wheat sheaf" cut is made with scissors. The "fougasse" cut is made with a dough cutter.
DIETETICS:
(H. This) The activity of applying the results of the science called "nutrition".
(TLFi) The set of rules of food hygiene based on the study of the calorific power [note that this terminology is outdated, because "caloric" is an old, obsolete notion from physico-chemistry] and the nutritional value of foods, allowing the establishment of the appropriate diet for each individual.
DIEZVA:
(ref nec) Casserole for oriental coffee.
DIGESTIVE:
(TLFi) Liqueur or alcohol that is taken after a meal to aid digestion [it is said].
DIGLYCERIDE (or DIACYLGLYCEROL):
(H. This) Organic compound comprising one glycerol residue and two esterified fatty acid residues.
DIM SUM
(ref nec) Appetizers served in China that "touch the heart". They are served in traditional Chinese tea houses which are almost the equivalent of our cafes.
DIOT:
(ref nec) The diot (pronounced "djo") is a small sausage. In Savoy, diots and pormoniers are rustic sausages that were once made in mountain farms once a year, in autumn, when the pig was slaughtered to build up winter reserves.
TITANIUM DIOXIDE:
(ref nec) Compound whose powder form is used as a colorant (white) for surfaces exclusively; it is considered an additive (code E 171).
DIPLOMATE:
( https://www.academie-agriculture.fr/sites/default/files/publications/encyclopedie/quest-ce_quun_diplomate.pdf ) Louis Bailleux, in 1856, distinguished between the diplomat and the ministre:
- For the diplomat, a mold is coated with sweet almond oil, glazed, and then filled with Malaga raisins, a thin layer of vanilla Bavarian cream, candied fruit, and finished with cream. It is then glazed.
- The ministre is made with the same ingredients as the diplomat, but the candied fruit is replaced with raisins soaked in a punch syrup. Two sweet desserts, a cake and a pastry, are distinguished under this name.
What is Diplomat Cream? by Hervé This.
Diplomat cream? I read somewhere—without any reference—that it's a buttercream, resulting from a mixture of pastry cream, whipped cream, and gelatin… but is that true? This gives me the opportunity to investigate, firstly, whether this definition is correct, and secondly, to find out what buttercream really is.
Let's start with Pierre Lacam's Memorial, from 1934: for him, there is no "diplomat cream," but rather a diplomat that would be a plombière cream with fruit soaked in kirsch or maraschino liqueur. Alas, no plombière cream in his text!
The Culinary Guide? There, we find a diplomat sauce, in a savory dish, but no diplomat cream. We also see a "diplomat bavarois," where a timbale mold is lined with a layer of vanilla bavarois mixture.
Nothing in G. Dumont's 1911 pastry book. But in 1909, in Emile Darenne and Emile Duval's work, we find recipes for diplomats made with almond paste worked with egg yolks, cornstarch, kirsch, and stiffly beaten egg whites. These are lightly filled dark cake tins with sweet pastry and baked in a moderate oven. This is quite different from the initial, unreferenced description! There's another recipe where puff pastry is filled with egg yolk, sugar, flour, almond flour, and butter. This is also completely unrelated.
Nothing of this type appears in Urbain Dubois's work, nothing in Pierre Lacam's 1878 book, nothing in Jules Gouffé's 1873 book on pastry, nor in M. Gross's 1854 book… and, most importantly, nothing in Marie-Antoine Carême's work, even though some sources refer to her! Besides, it would be dubious, since Carême didn't have gelatin, an "industrial" ingredient which, I remind you, was still being rejected and debated in professional circles in the 1980s.
So let's abandon diplomat cream and look for a "buttercream," and we find several at Darenne and Duval. The first is an English-style buttercream, which is a custard with a lot of butter added. The second is an Italian meringue with butter. And there's another cream made with sugar and egg yolks whipped like a sponge cake, then softened with butter.
So, ultimately, what about diplomat cream? It's actually a new kind of cream, which appears in the CAP (vocational qualification) for pastry chefs, like a pastry cream set with gelatin and topped with Chantilly cream. Why not, after all: every era can have its innovations.
DIPYRES:
(boulangerie.net) In Greece, name given to the biscuit and bread baked twice.
DIVIDER:
(ref nec) Machine used to divide dough into dough pieces
DIRAC:
(H. This) Diracs are preparations that have a composition similar to meats, to a first approximation: like meat, they are composed of a small amount of protein and a large amount of water, with the possibility of various additions.
For example, to the initial paste, one can obviously add fat (2 to 10 percent), colorings, and compounds that provide flavor and aroma; to make analogous systems, one can add a white sauce, a béchamel sauce...
Then this paste is cooked either directly in a pan, or after aeration, or after stretching... And one obtains systems with the firmness of meats... or a different consistency: it is up to us to make something interesting.
These are "diracs," so named in honor of the English physicist Paul Adrien Marie Dirac.
DISCRETION (A):
(CNRTL) As much as you want, as much as you want.
DISPENSER:
(sommelier) See "distributor".
CONDIMENT DISPENSER:
(sommelier) Storage equipment placed within direct hand access, reserved for the clean storage of any fresh condiment: fruits, vegetables, herbs, spices (in English: condiment dispenser ).
DODINAGE
(Dic ac fr) Regular movement of a bolter.
DODINE:
(TLFi) A white sauce made with onions, mushrooms, and roasted poultry juices.
(H. This, Nouvelles gastronomiques) Dodine sauce includes verjuice (or vinegar), poultry livers, ginger, parsley… along with, of course, reduced poultry juices; it is thickened with bread.
DODINE (A LA, EN):
(ref nec) Roasted and then cut-up poultry. The tenderloins and thighs are removed. The carcass is browned with onions, carrots or mushrooms, spices and cooking juices, then the mixture is passed through a sieve. Chopped raw poultry liver is added, bound with crème fraîche, and poured over the cooked pieces arranged on a warm platter.
DOGGY BAG:
(Alex P de Rieux. Dictionary of English and American Idioms) Packaging, primarily a bag, used when restaurant customers wish to take home leftover food they did not eat on the premises.
In France, the Union of Trades and Industries in the Hotel and Catering Sector (UMIH), the main employers' organization in the restaurant industry, announced on April 7, 2015, that it had signed an agreement to promote the use of doggy bags in France, in order to combat food waste. While not yet deeply ingrained in French culture, the doggy bag is not mandatory but only recommended.
DOLMAS:
(Ref nec) Or stuffed vine leaves, known by various names. Widespread in Mediterranean, Caucasian, Balkan, Middle Eastern, and North African cuisine. The dish can be stuffed with vegetables, rice, or minced meat.
DOLYRE:
(boulangerie.net) In Greece, rye bread, dark bread intended for the people.
DOMBRÉ:
(ref nec) Dombrés (or dombwé in Guadeloupean Creole and dombrey or boy in Haitian Creole) are a dish originating from the Caribbean. It consists of small balls or cooked flour cakes to which a sauce and various meats, fish, or shrimp, and red beans are added. In Martinique, it is also called "dongrés" (dongwé in Martinican Creole) or "dolfines" to refer to these flour balls, which can be stuffed with salted meat. In French Guiana, this dish is called "dongué" (dongwé in Guyanese Creole).
DONER KEBAB:
(TLFi) An oriental dish consisting of skewers of meat, usually mutton, roasted over high heat and heavily spiced.
(ref nec) Doner kebab (Turkish words meaning "rotating grill") is a hot sandwich most often filled with veal, lamb, chicken, or turkey, presented as a single block and roasted on a kebab grill. The doner kebab is sliced with a machete or a special electric slicer equipped with a scoop that collects the pieces of grilled meat. The doner kebab sandwich, often made with pita bread, is then filled with these crispy yet tender pieces of meat, along with raw vegetables, salad, spicy or mild sauces, and mayonnaise.
TO BRING TO A BOIL:
(ref nec) To bring to a boil and stop cooking almost immediately. In Switzerland, they say "to bring to a boil".
GIFTS OF COMUS:
(Gallica) Culinary work by François Marin, published for the first time in 1739. It was followed by The continuation of the gifts of Comus, in 1742.
DOPPEL:
(ref nec) Another name used to designate low hills in Alsace.
GILD:
(TLFi) To apply a thin layer of gilding with a brush to give a beautiful golden color after baking. The gilding is applied at the last moment, just before baking.
DORMANCE:
(TlFi) Physiological mechanism allowing a living organism to cease all or part of its activity during the bad season under the effect of cold, drought, insufficient light.
DORMANTS:
(Favre) Dormant foods are those placed on the table at meals to be displayed without being eaten when there are plenty of other dishes. They are served at cold buffets, tea parties, and suppers. Boar heads and elaborate centerpieces are examples of dormants. They may be artificial.
DORNIC:
(IPCF) Unit of measurement, in degrees (°D) of the lactic acidity of milk or whey.
DOROIR:
(Robert, La grande cuisinier simplifiée, 1815) Pig bristle brush on a tin handle for gilding pastries.
GOLDENING:
(TLFi) A preparation of beaten eggs applied before baking to dough and other dishes that one wishes to brown.
(Darenne and Duval) Various types of egg wash are used in pastry making, depending on the cakes they are to cover:
- egg wash with whole egg is used for large doughs: puff pastry, brioche, choux pastry. To give a darker color to some varieties of petits fours, grissini, and dry cakes, one uses: 1. egg wash with yolks; 2. egg wash made with one egg and two yolks, applied twice; 3. egg wash with beaten egg and caramel (dry tea cookies); 4. egg wash with sweetened or salted milk (dry doughs); 5. egg wash with starch water; 6. egg wash with honey water.
DOSAGE
(CIVA) Concerns sparkling wines: at the time of disgorging the bottle, a small quantity of liqueur is added which determines the type of wine (dry, semi-dry, sweet...)
Jigger:
(sommelier) A stainless steel tool used to measure/deduct liquids for a beverage during its preparation; essential for controlling the balance. (in English, jigger).
A small glass containing 5 to 10 cl.
DOUBLE MAGNUM:
(Treatise on oenology, M. Ribereau Gayon) Bottle of Bordeaux wine with a capacity of 3 liters (i.e., 4 bottles).
DOUBLE:
(ref nec) Place a second baking tray under the one used for baking to avoid excessive browning of the bottom of the pieces.
STOVE
(TLFi) Small barrel stave.
NOZZLE:
(TLFi) Hollow utensil, conical in shape, open at both ends, which is adapted to a piping bag for piping various cakes.
FLAT LOG NOZZLE:
(ref nec) Narrow opening fluted nozzle used for piping and decorating Christmas logs.
Mélusine's Douillette:
(ref nec) Mélusine's Douillette (registered trademark) is a type of andouillette made with suckling pig. It originated in Bailleul (Nord department) in 2011. This new charcuterie specialty from the Monts de Flandre region is made from the meat of Flemish-raised piglets, poached in milk, then seasoned with sage, marjoram, and mustard seeds. The meat is stuffed into piglet casings and then cooked using traditional methods. The Douillette can be pan-fried or grilled.
DOUILLON:
(CNRTL) Normandy region. Pear or apple fully cooked in pastry.
PAINFUL:
(ref nec) (familiar) Bill, in a restaurant or bar.
DOUSIL, or DOUZIL (FOSSET, FAUSSET, CHEVILLE)
For the douzil-tapping company (of Marigny-Brizay), the douzil is the tap of the barrel.
When the winemaker wants to draw wine from the cask without uncorking it, he pierces a stave with a giblet. Liquid flows through this small opening, and the hole is then plugged with a false cap. The moisture from the liquid causes the wood to swell, so the peg stays in place despite the pressure.
Each time wine is drawn, the peg is removed with pliers, the false cap puller, which is then driven in with a hammer.
When the liquid level drops below the level of the hole, the winemaker makes another hole lower down. The previous false cap, which is then driven back in, is then "overflowed" with the barrel. This is why old barrels riddled with holes are sometimes found.
(TLFi) The dousil, douzil, dosilh is "a small wooden cone, five centimeters long, used to plug barrels pierced for tasting the wine." The hole is called the fausset in French, but the two words dousil and fausset have two meanings: 1. small opening 2. conical pin.
Etymology or history of the word. The Romans were unfamiliar with this type of conical opening and pin for barrels. It was only in the 6th century that the word duciculus appears with the meaning "falset of a barrel," or "small bung" in the Vita Sancti Columbani.
From this period onward, there was confusion between the name of the wooden pin and the name of the hole into which it fits. This is reflected in the dialect: for example, in Languedocian, dousil "falset; opening plugged by the fausset; narrow wound."
There are two metaphorical uses that allude to the ankle: douzil "penis" (Rabelais) and in the dialect of the Indre region. Regarding the latter, one might wonder if it isn't a literary reminiscence.
The French douzil, with the meaning of "ankle," passed into English as dossil, which designates a dressing for wounds, a small cotton roll for cleaning a copper plate (engraving). In Breton, douzils means "oil can," and in Dutch, doezel, doezelaar "stump," an artist's tool used to blend pastels and shaped like a conical ankle; doezelen "to shade with a stump"; and figuratively, wegdoezelen, verdoezelen "to smudge, to hide."
DOVE:
(TLFi) Long, curved plank which, assembled with other similar planks surrounded by hoops, forms the body of a barrel.
(TLFi) Worm of the class Trematodes, parasite in its adult stage of the bile ducts of certain ruminants and humans (in livestock farming countries, humans become infected by consuming wild cress or cress beds (a running water basin where cress is grown) that are poorly protected, as well as dandelions from damp meadows).
SWEET
(TLFi) Community regulation stipulates that a sweet wine must have a sugar content after fermentation exceeding 45 grams per litre.
DOVA:
(ref nec) Dova is a special green salad green, resembling lettuce from a distance, but composed of numerous small leaves that detach very easily.
There is also a red dova, a very original variety for salads and culinary preparations.
DRAGÉE:
(TLFi) A confectionery consisting of a very hard, edible core coated with a thin layer of hardened and polished sugar.
Dragées are made of almonds, hazelnuts, or other candies covered with a layer of sugar that is almost always flavored and colored. They are prepared in rotating basins or turbines heated by steam. While the mixture is rotating in the heated basin, it is sprinkled with sugar syrup: the sugar settles on the surface of the particles being stirred in the basin.
(Brunerie, Les Industr. alim., 1949, p. 31) A confectionery consisting of a hard, edible core coated with a thin layer of hardened and polished sugar. Dragées are made of almonds, hazelnuts, or other candies covered with a layer of sugar that is almost always flavored and colored. They are prepared in rotating basins or turbines heated by steam. While the load is turning in the heated basin, they are sprinkled with sugar syrup: the sugar settles on the surface of the particles stirred in the basin.
Liqueur-filled sugared almond:
(TLFi) A sugared almond in which the almond is replaced by liqueur.
DRAMBUIE:
(ref nec) Scottish digestive liqueur with an alcohol content of 40°, flavored with herbs and heather honey, made from Scotch, the single malt Talisker.
DRAPER:
(TLFi) To dress, garnish, cover with cloth, draperies.
(ref nec) For a table or a sideboard, it means to cover it with a tablecloth or "drapery" to embellish it (and hide the legs).
DRESS:
(TLFi) To arrange food harmoniously on serving dishes or plates.
We say "dresser des choux" (to dress cabbages), because to do so, the piping bag must be almost straight (upright), whereas we say "coucher des éclairs" (to lay éclairs down), the piping bag being then inclined at 45°.
DRESSOIR
(TLFi) A cabinet without doors intended for displaying tableware, generally precious, or for arranging dishes before serving. Near-synonyms: sideboard, buffet, credence, china cabinet (see these words).
(TLFi) Buffet used for draining
(A. Castelot, Histoire à table, Plon-Perrin-édition 1972, p. 212). In the Middle Ages, it was a sideboard generally topped with shelves that served to display precious tableware and other valuable objects. Thus, this piece of furniture allowed one to "display" their power through the wealth of their possessions: "to curb vanity, the size and number of shelves were limited. Thus, a sovereign prince or a queen was entitled to five, a count or countess to three, a knight to two."
BEEF RIBEYE:
(ref nec) Beef intestine (large intestine) which is straight and cylindrical in shape, measuring 40 to 70 cm.
RIGHT TO BAKE A SMALL OVEN:
(boulangerie.net) In 1306, Philip the Fair granted letters patent allowing all inhabitants of Paris to have private ovens, bake their bread at home, and sell it. One hundred years later, to circumvent this suppression of communal ovens, the dean and canons of the town of Saint-Marcel authorized the inhabitants to build private ovens "on the condition that they would all pay 75 sols per year to the chapter receiver, and that each burgher with an oven would pay 2 sols 6 deniers per year as long as that oven remained in operation." This right to bake a small oven was not abolished until March 28, 1675.
DUCHESS OF ANGOULÊME:
(Inventory of the culinary heritage of France) Nougatine filled with a fine praline.
DUCHESSE DE NANCY:
(IPCF) Confectionery weighing 8-10 g, measuring 2 cm long, 8 mm wide, and 1-1.2 cm thick. Light pistachio green in color, this praline chocolate candy, coated in a layer of royal icing, keeps very well in summer. It is composed of sugar, almonds, milk, chocolate, egg whites, hazelnuts, vanilla, cocoa butter, E 102, and E 131.
DUGLÉRÉ:
(https://nouvellesgastronomiques.com/quest-ce-quune-sole-a-la-duglere/) " In principle, fish prepared this way should be cut into pieces; however, when it comes to sole, they can be left whole. Season the soles with 125 grams of chopped onions, 600 grams of crushed tomatoes, a pinch of coarsely chopped parsley, 2 deciliters of white wine, and seasoning. Poach the soles with buttered parchment paper. Arrange them on a serving platter, reduce and thicken the stock with 1 deciliter of fish velouté. Add 400 grams of butter, a few drops of lemon juice, and cover the soles."
DUNLOP:
(Inventory of the culinary heritage of France) A mild Scottish cheese produced from cow's milk in Dunlop, East Ayshire. Its texture is similar to that of Cheddar.
DUROC (A LA):
(ref nec) A garnish consisting of small, sautéed new potatoes or cocotte potatoes, topped with crushed tomatoes and finished with a hunter's sauce made in the pan. It is intended for small cuts of meat and poultry.
DUXELLES
(H. This, Les Nouvelles gastronomiques) The word can be spelled "duxelles", "Duxelles", "duxelle", or even "d'uxel". Dry duxelles should not be confused with duxelles sauce. And one should not think that it is a mixture of chopped button mushrooms stewed in butter with onions and shallots, for that would be a very particular duxelles, "mushroom duxelles".
In reality, " Duxelles consists of cooked herbs, moistened with a little ice or demi-glace, and this reduced with the herbs, stirring the mixture with a spoon." "(Urbain Dubois and Emile Bernard, Classical Cuisine, 1856)
See Hervé This, A duxelles, with or without mushrooms?,
https://nouvellesgastronomiques.com/une-duxelle-avec-ou-sans-champignons/, April 28, 2024.
