Cettoise, Breaded English style, gar. w. baked half tom.
w. garlic, fi-herbs and crumbs, mad. sa. w. tom.
Cevenolaise, Stuf. w. duxelle w. sweet pep. on chest¬
nuts pu., mad. sa.
Champignon (Mushrooms), Gar. w. broiled mu. saute,
cream, stuffed, etc. according to article.
Champvallon, Chops not trimmed, saute, after, braised
w. sliced pot. and onions, moistened bouillon or meat
juice, baked and served in earthen pan.
Champenoise, Gar. w. stuf. mu., pot. croq., stewed
prunes, Bourguignon sa.
Chancel iere, Roll in butter and then an bread crumbs,
broiled on art. pu., Supreme sa. w. truf.
Charleroi, Cov. w. onion pu., breaded English style,
piquante sa.
Chartres, Saute, star made w. taragon on puree of
French peas, Colbert sa. w. taragon.
— 216 —
LAMB
Chatelaine, Stuf. chi. pu. w. onion, pu. on fresh peas pu.,
mad. sa. or gar. w. bottom of art. fil. w. chestnuts
pu, Parisienne pot.
Chatillon, Stuf. w. minced mu. salpicon, cheese and
glazed on string beans pu., thi. gravy.
Chevreuse, Breaded English style only, chopped truf.,
saute, gar. w. bottom of art. cut in four, mu., stuf.
olives, mad. sa.
Chevreuil (Venison style), Pickled, gar. w. chestnut pu.,
poivrade sa. , '
Chevreul, Stuf. w. art. pu. gar. w. mixed peas and string
beans, demi-glace sa.
Choiseul, Stuf. ch. salpicon, gar. w. art., mu. and sweetb.,
thi. All. sa.
Clementine, On slice of tongue, gar. w. sweetb. and mu..
All. sa. and Paille pot.
Cocotte, All articles served in small earthen pan, gar.
and sa. according to article.
Columbia, Stuf. tongue salpicon cov. fo-meat, sprinkled
truf., tongue and pistachio, mad; sa. w. gre. and sweet
pep. in' dice.
Combination, Lamb or mutton, broiled or saute w. vege.,
pot', or eggs and Italian paste, sa. according to art.
Comtesse, Stuf. ch. salpicon cov. fo-meat, dec. on top,
gar. w. cock’s combs and kidneys, mu., thi. All. sa.
Constance, S’tuf. fo.-meat mousseline, gar. cock’s combs
and kidneys, ere. sa.
Courbevoie, Breaded English style, gar. w. cauliflower
saute, Soubise sa.
Cova, Breaded English style, gar. w. gre. peas, Bigarade
sa. w. curagaoi.
Crepinette, Stuf. w. sausage meat, enveloped in caul.,
gar. and sa. facultative.
Cressonniere, Shredded water-cress, salt pork cut in
dice and saute mixed, Hollandaise sa. w. watercress
butter.
Custine, Stuf. duxelle w. truf. breaded English style,
mad. sa. w. tom.
Cyrano, Gar. on top w. bottom of art. fil. w. foi-g. pu.,
four olives made w. truf. on top, Chateau sa. around.
— 217 —
GANCEL’S CULINARY ENCYCLOPEDIA
Dampierre, Breaded English style on dry pu. of peas,
Hussarde sa.
D'Anjou, Slice truf. inside, breaded w. butter, broiled on
ch. pu., mad. sa.
Dauphine, Gar. w. asp. tips, pot. Dauphine, thi. gravy.
Deauville, Stuf. ch. salpicon cov. fo-meat, sprinkled truf.
and tongue, mad. sa. w. sliced mu.
Diable, Braised or saute, cav. w. mustard and cayenne
pep., breaded English style or butter, Deviled sa.
Desaix, Stuf. ch. salpicon gar. w. pot. croq., hot Ravi-
gote sa.
Dolmas, Chopped lamb w. fat and cooked rice, made
in balls and rolled in grape leaves, smothered in
earthen pan w. onions on mutton fat, highly sea.✪ Dolmas
(Turkish).
D’Ordogne, Thin slice stuf. w. duxelle chives and fo-
meat, rolled, broiled, Colbert sa.
D’Orsay, S'tuf. tongue salpicon w. mu. and truf., cut in
jul., mad. sa.
Doyen, Stuf. w. foi-g. gar. w. ch. quen. and foi-g. quen.,
Supreme sa., truf.
Page 106 · 1 recipe record on this page
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
Cettoise, Breaded English style, gar. w. baked half tom. w. garlic, fi-herbs and crumbs, mad. sa. w. tom.
Cevenolaise, Stuf. w. duxelle w. sweet pep. on chestnuts pu., mad. sa.
Champignon (Mushrooms), Gar. w. broiled mu. saute, cream, stuffed, etc. according to article.
Champvallon, Chops not trimmed, saute, after, braised w. sliced pot. and onions, moistened bouillon or meat juice, baked and served in earthen pan.
Champenoise, Gar. w. stuf. mu., pot. croq., stewed prunes, Bourguignon sa.
Chancel iere, Roll in butter and then an bread crumbs, broiled on art. pu., Supreme sa. w. truf.
Charleroi, Cov. w. onion pu., breaded English style, piquante sa.
Chartres, Saute, star made w. taragon on puree of French peas, Colbert sa. w. taragon.
—216—
Chatelaine, Stuf. chi. pu. w. onion, pu. on fresh peas pu., mad. sa. or gar. w. bottom of art. fil. w. chestnuts pu, Parisienne pot.
Chatillon, Stuf. w. minced mu. salpicon, cheese and glazed on string beans pu., thi. gravy.
Chevreuse, Breaded English style only, chopped truf., saute, gar. w. bottom of art. cut in four, mu., stuf. olives, mad. sa.
Chevreuil (Venison style), Pickled, gar. w. chestnut pu., poivrade sa.
Chevreul, Stuf. w. art. pu. gar. w. mixed peas and string beans, demi-glace sa.
Choiseul, Stuf. ch. salpicon, gar. w. art., mu. and sweetb., thi. All. sa.
Clementine, On slice of tongue, gar. w. sweetb. and mu.. All. sa. and Paille pot.
Cocotte, All articles served in small earthen pan, gar. and sa. according to article.
Columbia, Stuf. tongue salpicon cov. fo-meat, sprinkled truf., tongue and pistachio, mad; sa. w. gre. and sweet pep. in' dice.
Combination, Lamb or mutton, broiled or saute w. vege., pot', or eggs and Italian paste, sa. according to art.
Comtesse, Stuf. ch. salpicon cov. fo-meat, dec. on top, gar. w. cock’s combs and kidneys, mu., thi. All. sa.
Constance, S’tuf. fo.-meat mousseline, gar. cock’s combs and kidneys, ere. sa.
Courbevoie, Breaded English style, gar. w. cauliflower saute, Soubise sa.
Cova, Breaded English style, gar. w. gre. peas, Bigarade sa. w. curagaoi.
Crepinette, Stuf. w. sausage meat, enveloped in caul., gar. and sa. facultative.
Cressonniere, Shredded water-cress, salt pork cut in dice and saute mixed, Hollandaise sa. w. watercress butter.
Custine, Stuf. duxelle w. truf. breaded English style, mad. sa. w. tom.
Cyrano, Gar. on top w. bottom of art. fil. w. foi-g. pu., four olives made w. truf. on top, Chateau sa. around.
—217—
Dampierre, Breaded English style on dry pu. of peas, Hussarde sa.
D'Anjou, Slice truf. inside, breaded w. butter, broiled on ch. pu., mad. sa.
Dauphine, Gar. w. asp. tips, pot. Dauphine, thi. gravy.
Deauville, Stuf. ch. salpicon cov. fo-meat, sprinkled truf. and tongue, mad. sa. w. sliced mu.
Diable, Braised or saute, cav. w. mustard and cayenne pep., breaded English style or butter, Deviled sa.
Desaix, Stuf. ch. salpicon gar. w. pot. croq., hot Ravigote sa.
Dolmas, Chopped lamb w. fat and cooked rice, made in balls and rolled in grape leaves, smothered in earthen pan w. onions on mutton fat, highly sea. (Turkish).
D’Ordogne, Thin slice stuf. w. duxelle chives and fomeat, rolled, broiled, Colbert sa.
D’Orsay, S'tuf. tongue salpicon w. mu. and truf., cut in jul., mad. sa.
Doyen, Stuf. w. foi-g. gar. w. ch. quen. and foi-g. quen., Supreme sa., truf.
Records on this page
Dolmas