Pilaw. An Indian dish made of fish or meat and rice.
Pimento. Allspice. Jamaica pepper. A condiment possessing the combined flavours of cinnamon, nutmeg, and cloves.
Piquante (Fr.). Sharp flavoured, stimulating, pungent or sour.
Piquer (Piquée) (Fr.). Larded. To insert narrow strips of fat bacon, truffles, tongue, etc., into lean meat, poultry, game or fish.
Pistaches (Fr.). Pistachios. Kernels of the nut of the turpentine tree, used for flavouring and garnishing galantines, sweets, etc.—an almond-flavoured green nut.
Poêle (Fr.). A cooking pot or pan.
Poêler (Fr.). A mode of braising meat, etc., in a fireproof earthenware pan placed on a charcoal fire.
Polenta (It.). A standard Italian dish made of Indian cornflour. In appearance and taste it resembles semolina.
Pollo con Formaggio. Name of an Italian dish, composed of stewed chicken, highly flavoured with Parmesan cheese.
Pollocowarroz. Name of an Italian dish consisting chiefly of rice stewed in broth (stock).
Polonaise (à la) (Fr.). Polish style. There are two kinds of dishes known under this name. The first is a kind of gratin style (baked), differing somewhat from the ordinary way of baking au gratin. The other is the more generally known, but little appreciated in this country, its characteristic being to introduce the red juices of pickled root and red cabbage and sour cream into various dish à la Polonaise and ragoûts à la Polonaise are types of dishes in which this peculiar flavour is introduced.
Posset. Hot milk curdled with wine, ale, vinegar, treacle or acid; from the Welsh, posel, curdled milk.
Potage (Fr.). Soup. A nourishing broth or liquor, forming the first course of a dinner.
Pot-au-feu (Fr.) is an economical and wholesome beef broth. It is the standard dish of all classes in France, and the origin of beef stock.
Pot pourri. A stew of various kinds of meats and spices a favourite dish in Spain.
Potrock. Name of a Russian thick soup.
Poularde (Fr.). A very fat fowl or fine pullet.
Poule-au-pot (Fr.). A boiled fowl served with reduced pot-liquor and vegetables.
Poulet en casserole. Chicken fried and basted with butter in an earthenware stewpan. When the chicken is browned in the butter the lid is put on the stewpan, and it is allowed to cook slowly till done, being basted occasionally.
Poulet à la Reine (Fr.). Chicken dressed with white sauce. Name given to fine specimens of young chickens.
Poulette (Fr.). A young hen. A sauce made of flour, stock, butter and chopped herbs, used for the dishes prepared "à la pouletee."
Poulpeton or Polpetti. Slices of veal with minced meat.
Poupelin (Fr.). A kind of pastry.
Poupeton (Fr.). A ragoût of fish or flesh enclosed in rice and baked brown.
Praline (Fr.). Burnt almond.
Praliné (Fr.). Flavoured with burnt almonds.
Pré-salé (Fr.). Meat of prime mutton (Southdown mutton).
Profiteroles (Fr.). A kind of light cake, baked in hot ashes, and filled with cream or custard.
Provençale (à la) (Fr.). A surname for certain French dishes, indicating generally that garlic or onion and olive oil has been used in the preparation.
Pumpernickel (Ger.). Westphalian brown bread.
