Gancel's culinary encyclopedia of modern cooking

Andouillettes, Chitterling sausages are generally bought cooked, shredded on top, broiled gar. w. mashed pot. or veg. pu. Bourguignonne sliced saute w. escargots butter, Lyonnaise sliced saute w. shredded onions, lemon juice and parsley. Boudin (Blood pudding), French composition. Chopped onions, leaf lard in dice, pork blood, cream brandy and spices, 3 raw eggs per quart, fill casing sausage and tie. Poached in boiling water — 20 minutes — cold ready for use. Anglaise, Composition add cooked rice, broiled or fried gar. divers pu. Flamande (Flamish style) Composition add w. browned Corinthe and Smyrne raisins. Broiled w. apple sa. Lyonnaise, Sliced saute w. shredded onions. Normande, Sliced w. thin sliced apples saute w. butter, butter and minced. Omelette, Sliced thin, saute w. butter, flat omelette. Boudin blanc (White sausages), Composition, Pork, fomeat y2 lb. pork, 12 ounces fat, 2 ounces goose liver pounded and strained, add chopped cook onions, 1 gill cream seas., put in casing sausages, tied, poached. Boudin de Volaille (Chicken sausages). Composition, 1 lb. cooked chi. white meat, 12 ounces fresh lard, 12 wh. eggs, onion, thyme, bay leaves, sea. pounded, strained, add 2 gills boiled cream put in casing sau¬ sage, tied, poached. —227— Crepinettes, A flat sausage in caul. w. pork fo-meat (See force meat). Divers styles, force-meat w. brandy and fi-herbs. Mixed, chopped truf. and sliced truf. on top. Also divers meat, pig’s feet, cooked and mixed. Broiled or saute, divers gar. and sa. according to arti¬ cle. Eminces et Haches (See “Emince and Hash”). Enchiladas (Mexican), Pork w. olives, onions, chili pep¬ pers on corn meal, mush, rolled and cooked in corn husks, tied, garlic if desired. Fricadelle (See Miscellaneous Beef), Divers sa. and gar. Gayettes, Crepinette style, cut in dice, liver, fat, gar¬ lic, sea., envelop in caul., cooked in dish in oven 30 min. Pate de Pore (English Pie), special dish sliced ham, sliced pork sea. onions sliced raw pot. sage parsley and water. Cov. w. pie paste, bake two and one-half hours. Also Pate de Foie, liver pate, Pate de Pore, served cold. Petit Sale, Salt Pork (Pore fumé) „ Stacked Pork; cut in slices, broiled or saute. Boiled w. cabbage. Divers pu .or vege. Bacon, gar. same. Pore Bouilli, Boiled Pork, English style. Salted pork gar. same boiled beef or divers pu. Saucisses (Sausages), Divers varietites of Chipolata or nut sausages. Crepinette, flat, long, round, breaded, truffles liver, Francfort Spanish, Chorizos, etc. gar. and sa. according to style. Generally gar. w. mashed pot., braised cabbage, risotto, white w*ine sa., etc. Saucissons, Dry large sausages, sometimes smoked and used for relishes, Arles, Lyon, Paris, Anglais, Allemand, Suisse, Viennois, Russe, foie-gras, etc. cut in thin slices (See Relishes). SMOKED HAM (Jambon) Ham is used a great deal in cooking and if well pre¬ pared and of a good duality, served hot or cold, is a wel¬ come dish at any table. Pick out a ham of first quality, soak in tepid water one half hour, brush well, let boil 3 or 4 hours, on a slow fire, according to size. If braised, —228— take out of water after two hours., trim and put in a braising pan with spices, white wine or madeira, sauce Espagnole.