Gancel's culinary encyclopedia of modern cooking

Marquise, Half puree of foie-g. and game between two layers of Duchess potatoes. (See potatoes Duchess) rich demi-glace sa. Nantaise, Shrimps and artichoke, thi. Bechamel sa., tomato sa. Parmentier, All preparations made w. potatoes (See po¬ tatoes. Poissons, All preparation w. fish, sauce divers. Pom. de Terre, (See Potatoes Duchess). Divers style. Savigny, Ham, art. moril mu. thi. Bechamel sas. cream sa. w. Soubise. Sultane, Ch. Croquette, stuffed w. foie-g. in center and pistachio. Cream sa. w. pistachio butter. Viandes, (Meat), beef, veal, lamb, pork, sweetbread, etc. thi. according to the meat, white or brown sa. Volaille, All kinds (fowl), sa. and garnishing according to article. FORCEMEATS (Farces) For Timbales, Mousselines and Quenelles. All forcemeats should be pounded and strained through a fine sieve or use special machine. The seasoning and thickening per two pounds of forcemeat should be % ounce of spiced salt and eggs as required, and flavored with Madera or brandy. Mount forcemeats on ice that they do not turn, always test before using. A timbale or mousseline should be appropriately dec¬ orated, according to the article it contains. The moulds should be well buttered and cooled before filling them with forcemeat. The Salpicon or other preparation should be well cooled and covered with forcemeat on top, use salpicon only for timbale. A timbale or mousseline should be poached from ten to twelve minutes in a moderate oven. Allow to cool one minute, then unmould. — 27 One general recipe for all forcemeat which can be used in confectioning all kinds of meat and fish. Meat with fat and nerves taken out 1 pound, sweetbutter y2 pound, 4 yolks of eggs, reduced sauce iy2 gills, salted and spiced. Add the yokes of the eggs and sweet butter by intervals. Season when finished. Add a part of the sauce made of the article that you employ and test the force. Put in substance desired and then strain it in sieve. One can replace the sweet buiter, by pure fresh cream if necessary. This farce can be used for fish, forcemeat borders, souffles and quenelles. If desired they can be made hard or soft in adding sauce, essence or eggs. Abbreviations: Add., Addition; Ch., chicken, ga., game; sea., seasoning; wh., white. Boeuf, 1 lb. of beef filet, 3 whites of eggs, thick cream (See Zephir forcemeat). Chair a saucisse, 1 lb. of pork, 1 lb. of fat, pork, % oz. of salt, *4 ounce of pepper, 2 gill cream or ice water. Champignon, Cooked mushrooms, mixed w. ch. force¬ meat. (See Volaille forcemeat). Crustaces, All kinds of shellfish, same as homard. Foie de Veau, Calf’s liver 1 lb., 6 ounces butter, 1 ounce flour, 1 ounce fresh bread crumbs, 2 eggs, 1 y2 gill fresh cream, cooked chopped onions, fine herbs. Foie-gras, Purde de foie-gras cooked, mixed w. ch. force¬ meat. (See Volaille forcemeat). Gibier, (Game) 1 lb. game, 4 white eggs, thick cream. (For mousseline use whipped cream instead). God i veau, 2 lbs. veal, 2 % lbs. kidney fat, 8 eggs, salt and pepper, nutmeg, 1 y2 lbs. ice for moistening, al¬ ways test before using. (Old fashioned way). Gratin, y2 lb. ch. liver y2 lb. calf liver, y2 lb. fresh pork, bits of truffles and mushrooms, saute w. shallot, thi. w. yoke of 6 eggs and Mad. sauce when cold, pound and strain.