Gancel's culinary encyclopedia of modern cooking

Toulouse, Braised or saute (See Beef), same gar. and sa. Turinoise, Stuf. inside w. marrow salpicon, breaded, gar. mu., stuf. olives, mad. sa. Valois, Stuf. Montglas salpicon, gar. stuf. olives, Valois sa. Villageoise, Gar. braised lettuce, carrots, turnips, gre. peas, thi. gravy. Vero-Doda, Stuf. sausage meat w. truf. enveloped in caul., cov. w. piquante sa. Villeroy, Cooked, env.w Villeroy sa. breaded English style, all sa. w. tongue and truf. in dices. Wilson, Stuf. duxelles gar. poa. tom. pot. croq. w. Virginia ham, thi. gravy, — 224 — PORK (Pore) As there are so many different styles of preparing pork, it is far better to go to a first-class pork butcher, than to prepare it one's self, and get your choice such as Chitterling sausages, blood pudding, ham and pig's feet, flat sausage, smoked or dried sausages and head cheese. Without pork we would have no lard and con¬ sequently no cooking. Lard is just as indispensable as butter in the kitchen. NOTE — See article “Beef” for the time of cooking, which is about the same as big meats. See also the manner of the cutting of the meats. DIVERS PORK PREPARATIONS Abbreviations: Same as those for “Beef.” Carre (Racks of Pork), Roasted or braised gar. w. choucroute, red cabbage, Brussels sprouts, Apple sa. — 225 — marmalade, compote, puree, lentils, onions, dry peas, pot., etc.; Sauce Charcutiere, hachee, piquante, Robert, deviled, tom., etc. Country style baked w. onions and pot. sea. or divers beans. Carbonnade (S'ee Beef) Same style. Cotes or Filet (Pork Chops), Broiled, braised or saute, Charcutiere gar. w. pot. pu. and Charcutiere sa.; Flamande saute w. thin sliced apple on dish, baked w. mashed pot.; Grandmother chopped w. onion, butter and sea. reforme chop w. bone, enveloped in caul, broiled w. mashed pot.; Milanaise breaded crumbs and cheese gar. Milanaise tom. sa. Breaded divers styles. Piquante Robert sa. etc., same gar. used for Carre. Epaule or Leg, Shoulder, boneless, roll and tie, take off the edgebone of leg. Roast, braised, same gar. and sa. Carre. Petit Sale, Breast pickled. Fat used for larding. Smoked Bacon. SUCKLING PIG (Cochon de Lait) Suckling Pig is a young one of six or eight weeks, which has been nourished with milk. The suckling pig is served whole* roasted, stuffed, boneless or cold, w. jelly. Allemande (German style), Whole or boneless stuf. w. sliced apples saute w. raisins and spices. Roasted 2 or 3 hours, thick gravy. Anglaise (English style), Whole or boneless stuf. w. fresh bread that has been soaked, chopped cooked liver w. onions, fore-meat sausage, sage, thyme, sea. eggs, parsley. Cooked 2 to 3 hours or more, served apple sa., mashed pot., etc., thin gravy. Farcis (Stuffed), Divers stuf. according to the style of country, a la Frangaise, a l'Anglaise, a l'Americaine, English, American or French style. Gelee (In Jelly), Carved raw, square pieces, sea. cooked w. aromatic w. white wine and stock. When cooked put in tureen, strained, covered w. jelly. — 226 — DIVERS SAUSAGES AND DERIVATIVES Saucisses et Derives) (Andouillettes, Saucisses, Boudins et Saucissons) There are a great many varieties of sausages; they are made with the meat of pork, hashed, spiced and put in a casing.