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Does anyone know what a "gill" is in French Cooking?

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Does anyone know what a "gill" is in French Cooking?

ideabaker | | Feb 9, 2009 11:55 AM

I have just become the lucky owner of a personal set of cookbooks once owned by a (recently passed away) owner of a French restaurant in NY during the 50's-70's. One is entitled "Modern French Culinary Art" by Pellaprat (1961) and is about two and a half inches thick. It is chock full of information, techniques and recipes. As I went through the sauce section, I noticed that many of the recipes call for a "gill" of an ingredient. For instance, "use 1 1/4 gills of demi-glace, 3/4 gill white wine, and 1 3/4 gills madeira sauce". Now I've discovered all of the recipes use the term "gill".

Clearly whatever this "gill" is is a unit of measurement, but I have searched through CH as well as Wikipedia, as well as on the web in general to no avail. Of course, the sites I'm finding all say that a "gill" is a part of a fish or a mushroom. I see no reference to "gill" as a measurement.

Does anyone know what the equivalent of a "gill" in home cooking terminology for measurement might be?

Thanks in advance if you can help solve this mystery!

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