Words Beginning with the Letter D -

 










Words Beginning with the Letter D

 

Dab

A fish of the flounder species, flat and small, about 4-6 oz in weight, caught on sandy shores round Britain.

 

Damson

A type of plum, small and purple, with a delicious rich flavour when cooked and ex­cellent for preserves of all kinds, particularly jams, jellies, com­potes and fruit cheeses, but not very good uncooked. Ripening from August to mid-September.

 

Dandelion

A weed whose leaves, when taken young and blanched like chicory, are excellent in a salad, either by themselves or with other greens. May be cultivated to get strong plants, or wild plants can be used.

 

Dariole [see Mould]

 

Darne

A thick slice of fish weighing at least 2 lb, taken from the middle of a cod, turbot or salmon.

 

D'Artois

Two pieces of puff pastry filled with fruit and pastry cream, baked and sliced.

 

Date

Soft, sweet and pulpy dried fruit, said to be very nutritious, from the date palm tree. Lesser quality fruit are compressed after being stoned, and sold by weight for puddings and cakes, but the best quality are packed traditionally in oblong boxes and sold as dessert fruit, par­ticularly for Christmas. Culti­vated chiefly in North Africa.

 

Daube

A dish, usually of beef, which has been well seasoned and braised in red wine for several hours.

 

Dauphinois

A dish with a large proportion of cheese and milk or cream. Gratin dauphinois consists of milk, Gruyère cheese and thin slices of potato cooked in the oven.

 

Deglaze

To heat stock and/or wine in a roasting pan, together with the remaining sediment or deposits from roasting or sautéing to make a sauce or gravy.

 

Dégorger

A process which, like blanching, is aimed at removing any strong taste from a food. Vegetables like cucumbers or aubergines are sliced, lightly salted, allowed to stand for an hour or so, then well drained before cooking.

 

Demi-deuil

Literally 'half-mourning'. Very thin slices of truffle are forced under the skin on the breast of a chicken or turkey and left for some hours before the bird is roasted. The smell of the truffles penetrates the skin.

 

Demi-glace

Rich brown sauce made from bone stock reduced to the consistency of syrup. When meat or game entrées are coated with it, it forms a half-glaze (demi glace). See also Brown Sauce. May also be served as a sauce with grilled or roasted meat.

 

Dépouiller

In making a demi-glace sauce, scum or grease is forced to the surface by pouring in small quantities of cold stock as the sauce simmers. This scum is skimmed off and thus the sauce is dépouillé (literally 'skinned') until it finally becomes rich brown and semi-clear.

 

Dessert

In modern meals usually the sweet course, but in formal banquets it is the last course. This is served after the tablecloth, condiments, etc., have been removed. Guests are given dessert plates and cutlery and served with fresh and dried fruits, nuts and a dessert wine, such as port. Finger bowls are also placed on the table.

 

Devil

Devilled food is food that has been made peppery, spiced, hot in taste. This is done either by marinating, eg. in Worcestershire sauce or a mixture of sauces, or by 'dry devilling'-peppering and spreading with mustard-before cooking. The process can be applied to poultry, game, fish or meat. Joints should be fried in butter, or buttered and grilled and be almost charred before being served. Devil or barbecue sauce may be served separately.

 

Dhal

Lentils, well-seasoned, flavoured with some curry powder or green ginger and made into a purée. Served with curry.

 

Dice

To cut meat, fruit or vegetables into small squares.

 

Dill

A delicately flavoured annual herb with feathery, grey-green leaves. Goes well with fish, either in a sauce or sprinkled over; is more delicate and subtle than fennel and marries well with cucumber. The stalks and seeds are used in pickles, particularly cucumber, and the seeds for flavouring salads and vegetables.

 

Dolmas or Dolmades

Vine leaves (and by extension cabbage leaves) stuffed with minced lamb and cooked in stock. May be finished with strong tomato sauce. Both in the original Turkish and also in Greek the word is now applied to most kinds of food cooked in a roly-poly shape.

 

Dough

Basic mixture of flour, liquid and fat for making bread, scones pastry, etc. Dough should be very light; the liquid used is generally water or milk. See also Kneading.

 

Doughnut

A nut of bun or bread dough shaped into a ball or ring, fried in deep fat and rolled in caster sugar. It is traditional to press a spoonful of firm jam into the doughnut before it is cooked. Sometimes decorated with fresh, whipped cream.

 

Dragée

A small sweetmeat coated with sugar. Almond dragées, for instance, are almonds coated with hard sugar, in white or a pastel colour.

 

Drambuie

A liqueur made in Scotland from a whisky and honey base.

 

Dredge

To cover liberally with sifted flour or sugar. Usually done from a container which has holes in the top of a size corresponding to the purpose for which it is used, ie, large for flour, very small for icing sugar, etc.

 

Dripping

The name given to the fat recovered after roasting meat, beef being the best for most purposes. Since the fat must be kept free of other substances it is strained and allowed to set into a hard cake and the gravy scraped from the bottom. Dripp­ing can then be used for roasting and frying, and beef dripping for shortening cakes and pastry. Generally the gravy remnants are used for enriching soups and stews.

 

Drop scone or Pancake

Called pancakes in Scotland, the drop scone is made by dropping a thick batter of flour, eggs and milk on to a girdle to produce a scone ¼-½ in thick and 2½ in or more in diameter. The scone is flat and spongy.

 

Duchesse

Potato which has been boiled, made into a purée with butter, hot milk and egg yolk, piped into whatever shape is required, brushed with beaten egg and put in the oven to be browned. It may be piped directly on to the serving dish as a border, or in shapes on a baking sheet.

 

Duck

There are two main varieties of this water bird:

Domestic ducks are reared for the table and their average weight dressed is 4-5 lb, but because they have shallow breasts compared with chicken, this is only enough for 4 people. The Aylesbury duck, large and white, is regarded as the finest. Usually roasted, the classic accompaniments are sage and onion stuffing, apple sauce, peas and new potatoes.

Wild duck are game and available during the season, September 1 to February 28. Because of their diet they tend to have a fishy flavour. Usually roasted, but left underdone (saignant) and served with orange salad and a sharp sauce.

 

Dugléré

Turbot, sole or other white fish poached in white wine and water and served with a sauce made from the poaching liquid. Cream, concassé tomatoes and chopped parsley are added to the sauce.

 

Dulse

One of the edible seaweeds, red-brown in colour, stewed like laver.

 

Dumpling

Small ball of paste made from flour, water and salt, cooked by simmering in boiling water or stock. Dumplings are popular in Germany, where they may take sweet or savoury forms and be made of shortcrust, bread, etc; in England suet dumplings are the classic accompaniment to boiled beef.

 

Duxelles

A mince of mushrooms, chopped shallots and herbs, cooked in butter and used to flavour soups, sauces and stuffings. The name is said to have come from La Varenne, a famous 17th century chef, in honour of his master, the Marquis d'Uxelles.