St. Hubert, Game, truf., mushrooms., thi. w. salmis sa.
Toulouse, Foie-gras, mushrooms, truffles, in dice, small
chicken quenelle, thi. allemande sauce.
Truffes, (Truffles), cooked truffles cut in dice, thi.
Mad. sauce or meat glace.
Viandes (Meat), All kinds cooked meats, thi. sauce ac¬
cording to article.
Vierge, Lamb sweetbreads, calf’s brains, mushrooms cut
in dice, thi. cream reduce.
Volaiile or Chicken, Fowl, mushrooms, truffles, thi.
allemande sauce or cream sauce.
Zingara, Ham, tongue, chicken, mushrooms, truffles,
thi. tomato sauce.
CROQUETTES
(Cromesquis, Russian Croquettes)
The same terms are applied to Croquettes as Sal-
picons. The croquette is one mass of small substances,
cut in shape of small cubes, that is reduced with sauce
Allemande, bechamel, espagnole, according to the style
of the croquette. They are breaded in English style,
in the shape that one desires, and then fried.
Croquettes are made in all different styles and their
names are determined by what substances they are
made of.
They are served as hors-d’oeuvre and sometimes as
small entrees.
(Breaded English style: Beaten eggs rolled in fresh
bread crumbs.)
The cromesquis is a small croquette in rolled or un¬
leavened bread, or in caul, dipped in batter rand fried,
or pancake without sugar, breaded in English style
and fried.
(NOTE — For the names of different saucest, garni sh-
ings, etc., read heading of each article.)
Abbreviations: the same as for Salpicons.
GAN CEL’S1 CULINARY ENCYCLOPEDIA
Americaine, Fish cake w. codfish or divers fish, thi. w.
mixed potato pulp, cream, raw eggs and butter, round
shape and fried, divers sauces.
Bohemienne, Foie-gras, truffles, thi. allemande sauce;
sa. truffle, white or brown.
Bergere, Lamb, ham, mushrooms, truffles, thi. Espa-
gnole sauce, madeira sauce. (See Espagnole sauce.)
Chasseur, Hunter style, game, mushrooms, truffles, thi.
salmis sauce or coulis, madeira sauce.
Cotelettes, Chop shape, divers satlpicon, garnishing and
sauce optional.
Crustaces, All shellfish cut in dice, thi. cream sauce.
Dominicaine, Oysters, mushrooms, thi. bechamel sauce
with lobster butter, white wine sauce.
Exquises, Chicken, mushrooms, artichokes, thi. allem¬
ande sauce, puree of truffles in center, sauce optional.
Farce, All forcemeat moulded in chop shape, poached,
breaded English style with fresh bread crumb, fried
in butter, divers sauce.
Fondantes, Ch. or game puree, divers sauce.
Fromages, Swiss cheese cut in dice, thi. bechamel sauce.
Fruits, All kinds of fruits cut in dice (See fruit salpicon)
Vanilla sauce or fruit syrup, according to the fruits.
Garnies, Croquettes w. divers vegetables. Divers sa.
Gastronome, Half white chicken and game, foie-gras,
truf., thi. supreme sa. w. chestnut puree, gourmets sa.
Gibiers (All Game) Divers garnishings and sauces.
(See Gibiers Salpicon.)
Hongroise (Hungarian style), chicken, calf’s foot,
tongue, thi. allemande sauce or cream sa. w. paprika.
Indienne (Indian style), Lobster and rice, thi. bechamel
with curry, lobster sauce with curry.
Jambon, Ham cut in dice, truffles and mushrooms op¬
tional, thi. white or brown sauce.
Jean Bart, Lobster filled with oysters salpicon in center,
cream sauce, sprinkling with coral.
Legumes, All kinds cooked vegetables (See Legumes
- Salpicon.)
Lucullus, Foie g. truf, mu. cut in dice, thi. all. or Mad.
sa. Lucullus sa.
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FORCEMEATS
Page 10
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
St. Hubert, Game, truf., mushrooms., thi. w. salmis sa. Toulouse, Foie-gras, mushrooms, truffles, in dice, small chicken quenelle, thi. allemande sauce.
Truffes, (Truffles), cooked truffles cut in dice, thi. Mad. sauce or meat glace.
Viandes (Meat), All kinds cooked meats, thi. sauce according to article.
Vierge, Lamb sweetbreads, calf’s brains, mushrooms cut in dice, thi. cream reduce.
Volaiile or Chicken, Fowl, mushrooms, truffles, thi.
allemande sauce or cream sauce.
Zingara, Ham, tongue, chicken, mushrooms, truffles, thi. tomato sauce.
CROQUETTES
(Cromesquis, Russian Croquettes)
The same terms are applied to Croquettes as Salpicons. The croquette is one mass of small substances, cut in shape of small cubes, that is reduced with sauce Allemande, bechamel, espagnole, according to the style of the croquette. They are breaded in English style, in the shape that one desires, and then fried.
Croquettes are made in all different styles and their names are determined by what substances they are made of.
They are served as hors-d’oeuvre and sometimes as small entrees.
(Breaded English style: Beaten eggs rolled in fresh bread crumbs.)
The cromesquis is a small croquette in rolled or un¬ leavened bread, or in caul, dipped in batter and fried, or pancake without sugar, breaded in English style and fried.
(NOTE — For the names of different saucest, garni shings, etc., read heading of each article.)
Abbreviations: the same as for Salpicons.
Americaine, Fish cake w. codfish or divers fish, thi. w. mixed potato pulp, cream, raw eggs and butter, round shape and fried, divers sauces.
Bohemienne, Foie-gras, truffles, thi. allemande sauce; sa. truffle, white or brown.
Bergere, Lamb, ham, mushrooms, truffles, thi. Espagnole sauce, madeira sauce. (See Espagnole sauce.)
Chasseur, Hunter style, game, mushrooms, truffles, thi. salmis sauce or coulis, madeira sauce.
Cotelettes, Chop shape, divers salpicon, garnishing and sauce optional.
Crustaces, All shellfish cut in dice, thi. cream sauce.
Dominicaine, Oysters, mushrooms, thi. bechamel sauce with lobster butter, white wine sauce.
Exquises, Chicken, mushrooms, artichokes, thi. allem¬ ande sauce, puree of truffles in center, sauce optional.
Farce, All forcemeat moulded in chop shape, poached, breaded English style with fresh bread crumb, fried in butter, divers sauce.
Fondantes, Ch. or game puree, divers sauce.
Fromages, Swiss cheese cut in dice, thi. bechamel sauce.
Fruits, All kinds of fruits cut in dice (See fruit salpicon) Vanilla sauce or fruit syrup, according to the fruits.
Garnies, Croquettes w. divers vegetables. Divers sa.
Gastronome, Half white chicken and game, foie-gras, truf., thi. supreme sa. w. chestnut puree, gourmets sa.
Gibiers (All Game) Divers garnishings and sauces. (See Gibiers Salpicon.)
Hongroise (Hungarian style), chicken, calf’s foot, tongue, thi. allemande sauce or cream sa. w. paprika.
Indienne (Indian style), Lobster and rice, thi. bechamel with curry, lobster sauce with curry.
Jambon, Ham cut in dice, truffles and mushrooms op¬ tional, thi. white or brown sauce.
Jean Bart, Lobster filled with oysters salpicon in center, cream sauce, sprinkling with coral.
Legumes, All kinds cooked vegetables (See Legumes
- Salpicon.)
Lucullus, Foie g. truf, mu. cut in dice, thi. all. or Mad. sa. Lucullus sa.
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FORCEMEATS