Gancel's culinary encyclopedia of modern cooking

rice pilaf, braised red cabbage in jul., braised chestnuts, Soubise sa. w. paprika. Mignon, Broiled saute, gar. and sa. facultative. Miribel, Gar. w. fried cauliflower, fried egg-plant, fried tom., rice croq., thi. gravy w. tom. Milanaise, Breaded English style w. grated cheese, fried in butter, gar. w. spaghetti, Milanaise tom. sa. Monarque, Gar. w. bouquet of carrots and turnips glazed, smothered celery jul. bet mad. sa. Morland, Breaded, w. truf. on mu. pu., mad. sa. Motholon, On slice of tongue, truf. and mu. head on top, mad. sa. Napolitaine, Cooked cov. Mornay sa., breaded English style, fried, gar. macaroni Napolitaine, demi-glace. w. tom. Nelson, Same as Metternich, Soubise sa., w. sliced ham between slices of meat, cov. Soubise sa., glaced. Nemours, Gar. w. carrots, Vichy, gre. peas, Parisienne pot., mad. sa. Noix, Kernel, braised gar. and sa. See “Garnis”. Nonette (See "Beef Nonette"), Same gar. and sa. Orientale, Gar. rice pilaf w. curry, braised celery, braised stuf. okra, thi. gravy w. curry. Orloff (Same “Nelson"), W. sliced truf. between meat, cov. w. Mornay sa. w. onion pu. highly sea. Ossi Buchi, Braised w. chopped onions and pounded tom. moistened w. white wine. Papale, Cook raw in paper cases w. duxelle and truf., bake in slow oven, Papillate style. Papillote, Cook, put in paper cases w. duxelle, slices of ham, baked. Paupiette, Slice cov. fo-meat, rolled, braised, gar. and sa. according to article. Pavalas, Slice stuf. w. ch. fo-meat w. truf. and tongue in dice, rolled, braised, gar. w. small vege. in Chartreuse, mad. sa. and stock. Perigourdine, Stuf. fo-meat, a fresh pork and foi-g. w. truf., enveloped in caul., broiled or saute, truf. sa. Perkoell, Goulash style w. pork (See Idzelkely). Piemontaise, Gar. w. risotto Piemontaise. mad. sa. w. white truf. — 210 — Poitrine (Breast), Boneless, stuf. divers styles and gar. blanquette w. gristle. Pojarski, Chopped veal mixed w. butter, half and half, season, reform in shape, bread English style, fry w. butter, gar. and sa. optional. Pontoise, Cooked veal on skewer alternated w. mu., broiled, tom. sa. Preville, Gar. w. stuf. tom., braised lettuce, fondante pot., mad. sa. Primeurs or Printaniere, Gar. w. young spring vege. in bouquet, divers sa. or gravy. Puree (All mashed vege), Gar. w. puree and gravy. Provengale, Stuf. Provengale or gar. (See beef) Provengale sa. Renaissance (See Beef), Same gar. Romanoff, Same Metternich, add braised fennel. Saintonge, Gar. w. small turnips in butter, gre. peas French style, thick gravy. Schnitzel, Paprika schnitzel. Thin slices w. paprika saute w. butter, moistened w. cream, or wiener schnitzel, breaded English style, fried in butter, gar. and sa. optional. Sen I is, Gar. w. broiled mu., pot. croq., thi. gravy. Sevigne, On slice of foi-g. gar. w. truf., mu., dec. quen. truf. sa. Seymour, Breaded English style, crumbs mixed w. truf., fried in butter on mu. pu., gar. w. sweetb. croq., mad. sa. Slavonienne, Larded and pickled, cov. w. onion pu. enveloped w. bread paste, bake in slow oven. Truffles, Broiled, braised, saute, gar. w. truf. or sa. Turque (Turkish style). On rice pilaf, gar. w. ch. livera and egg-plant saute, mad. sa. w. tom. Vert-Pre, All gar. w. green vege. or sa. broiled, braised saute, according to article, also Paille pot., watercress and butter, Maitre d’Hotel.