{PDF} Culinary encyclopaedia. A dictionary of technical terms, the names of all foods, food and cookery auxiliaries, condiments and beverages Senn Charles Herman.

Spottiswoode & Co., 1898, ? 96 p.??? ???????? ???????. ????????? ??????, ????????????? ? ?????????? ???????, ???????? ???????, ???????????? ? ????????? (???????? ???? ?????????, ????????????, ??????? ? ????????) ?? ??????? ?????????? ?? ?????????? ?????.????????:Absinthe, /. Name of an aromatic plant, also that of a liqueur prepared from this plant, consumed as an appetite-giving beverage in France and Switzerland; sometimes used for flavouring purposes. Swiss Absinthe is made from plants related to wormwood and southernwood.Airelle, or Myrtille, /. Whortleberry. There are two sorts. One originates from America, and is very savoury, and is eaten freshly picked with savoury milk or a cream sauce. The other kind of whortleberry is a small fruit, of dark blue colour; seasoning certain dishes. Wine merchants use it to colour white wine.Reveillon, /. Name given to a gastronomic festivity which takes place in France at Christmas Eve. ] consists of a sumptuous supper, which is provided by the most wealthy and the most generous inhabitant of a town or village. This meal is served at midnight, and the piece de resistance is usually boudin noir?black pudding.