Gancel's culinary encyclopedia of modern cooking

fo-meat, dec. Colbert sa. w. fennel. Walkyrie, On flat Duchesse pot. w. ham, large mu. fil. w. onions pu. on top, cream sa. w. juniper berries. Zingara, Stuf. inside w. sliced ham, mad. sa. w. tom. and jul. of ham, tongue, mu. ch. Zimmermann, Fried egg on top cut round, point of truf. on yolk, Bearnaise sa., Parisienne pot. around. VEAL (Veau) Veal is not a nourishing food, but is eaten considerably. It must be of first quality, firm, white and elastic, and at least 6 weeks old. It is prepared and cooked in the same manner as beef. White meats must be very well cooked. (See terms for cutting of meats.) Also garnitures of beef and sauces which accompany the meats. Time required to cook veal chops, 12 to 15 minutes. REMARKS — All articles to be braised should have the fat removed and the latter reduced, strained and added to the sauce and garnishings. Meats to be stuffed should be lightly sauté on the side to be garnished, then pressed, trimmed and cooled before garnishing. For time required to cook, see note at head of "Beef."” CHOPS, KERNEL, SADDLE, SLICE, ETC. COTES, NOIX, ESCALOPE, NOISETTE, ETC. Abbreviations: Same as those for “Beef.” Agnes Sorel, Larded pork and truf., braised on mu. pu., truf. sa. — 205 — Algerienne, Cov. Godiveau fo-meat w. chopped green and sweet pep. gar. w. poa. tom., sweet pot. croq., gravy. Ambassade, Braised gar. w. stuf. mu., % fried tom., Soubise sa. w. truf. and coction. Anglaise, Stuffed English style w. sage, roast thi. gravy, lemon sa. etc., boiled pot. or breaded English style, fried in butter, divers gar. Anversoise, Slice stuf. w. panade w. cream rolled and braised, gar. w. hop shoots, boiled pot, thi. gravy. Basilic, Broiled or saute w. basil herb butter and meat glace. Behague, Gar. w. braised celery, fried cucumbers, mad. sa. w. tom. Beilecourt, Gar. w. pu. of chestnuts, flageolet beans Bretonne style, with reduced stock. Blanquette, Stew in blanquette sa. gar. w. mu., small onions. 206 — iBellevue, Braised when cold mould, dec. w. fancy cooked vege. surrounded w. jelly, divers gar. or salad. Bonne Femme, Cooked in earthen dish, small onions and pot., baked. Bordelaise, Stuf. w. duxelle w. fi-herbs, breaded English style, gar. w. cepes saute, Bordelaise sa. Bouchere, Do not trim chops, gar. and sa. facultative, braised, broiled, saute, etc. Bourguignotte, Braised w.wine gar. w. stuf. mu., Bourguignotte sa. Briarde, Gar. w. braised stuf. lettuce, crust fil. w. creamed carrots, mad. sa. Byzantine, On cauliflower pu. gar. w. braised lettuce, egg-plant saute, thi. gravy. Caisse, Kernel, braised empty, fil. w. divers gar. and sa., case shape, according to the name. Casserole or Cocotte (Earthen pan), cooked w. butter, gar. optional, according to the name. Caucasienne, Slice rolled w. anchovies, fi-her. braised on tom. pu. Catalane, Saute. (See “Beef Catalane”), Cut tomatoes in 4, add onions and garlic. Chanzy, Duchesse pot. border cooked veal, slice, cov. Mornay sa., baked. Chartreuse, In dec. mould w. fancy vege. surrounded w. fo-meat, according to article, thi. gravy. Chasseur, Broiled or saute, Chasseur sa. Chatham, Gar. w. noodles, saute, sliced tom. saute, Soubise sa. w. sliced mu. Choisy, Gar. w. braised lettuce, timbale of chicory, Chateau pot., mad. sa. Combination, Veal, vege. and egg gar. facultative.