For cold ham, trim when cold, decorate according to
desire. The ham of bear or wild boar is prepared in
the same manner.
A I’Anglaise (York Ham), Boiled, gar. w. fresh vege.,
demi-glace sa.
Bayonnaise, Braised w. rice pilaf, mu. chipolata, mad.
sa.
Bourguignonne, Braised w. Mirepoix and red wine, gar.
w. mu., demi-glace w. coction.
Bouilli, Boiled, Slowly 3 or 4 hours, gar. and sa. accord¬
ing to ham.
iBraise, Boiled two hours, then braised w. sliced vege.
aromatics and wine. Gar. braised endives, spinach,
Bourgeoise, etc., mad. sa.
Camerani, Braised rolled in paste w. aromatics and truf.
baked when half cooked, pour mad. wine inside. Cook
3 or 4 hours, gar. and sa. if desired or cold.
Chanoinesse, Braised w. peel of truf. gar. w. noodles,
thi. w. butter and onion pu. w. jul. of truf., demi-
glace sa.
Choucroute, Gar. w. choucroute and mashed pot., thi.
gravy.
Decore, Cooked, trimmed, decorated on the skin
or another style for buffet or show.
Desosse, Boneless, raw or cooked and pressed. For
quick service or buffet, hot or cold, gar. optional.
Epicurienne, Raw kernel, pickled w. mad. and truf.,
place in pig’s bladder boiled 2 or 3 hours; reduce
stock; gar. w. truf.
Financiere, Braised, glazed, gar. Financiere (See Beef)
Fitz James, Braised gar. w. timbale of risotto, stuf. mu.,
mad. sa.
Frord, Cold ham. Boiled or glazed. Cut, sliced w.
jelly or decorated w. jelly.
— 229
GANCEL’S CULINARY ENCYCLOPEDIA
Georgia (Virginia Ham), See Camerani style. Glazed w.
molasses, gar. sweeet pot. Georgia style.
Glace (Glazed), Boiled or braised coy. w. sugar or
molasses. Baked or use red Rot iron, gar. and sa.
optional.
Grille (Broiled), Raw, slice for steak, or thin for egg, etc.
Jambonneau, Small ham, hot, gar. w. divers pu. chou-
croute, veget. etc. cold, cov. w. browned crumbs.
Legumes (Vegetables), Gar. w. vege. boiled, braised,
roasted, fresh or smoked, sa. or gravy.
Leonard, Braised, gar. w. crust fil. green vege. and
lazagnes, thi. tom. sa. w. sliced mu., mad. sa.
Mandoline, Cold, trimmed, mandoline shape; handle
and string, on pedestal, according to article.
Mousse or Mousseline, See under Timbale and Mousse.
CEufs files, Cold and glace, gar. w. stringed eggs and
jelly around (See oeufs files).
Pascal, Slice cooked cov. w. Diable butter, crumbs on
top, cov. deviled sa., glazed, gar. on top w. asp. tips,
gnokis, etc.
Porte-Maillot, Braised, gar. w. braised lettuce and cab¬
bage, carrots and turnips, mad. sa. and stock.
R;5ti, Fresh leg of pork, gar. w. vege. or pu., thi. gravy,
Saute, Sliced ham, for gar. eggs., etc.
Souffle, See Timbale or Mousseline.
Truffe, Same Camerani, fil. w. jelly served cold.
Verdi, Fresh pickled ham, studded w. truf. for 3 days,
roast gar. w. celery cream, cream sa.
HASH AND EMSNCE
(Hachis et Eminces)
Hash is an aliment made of meat, chicken, game, fish
or vegetables. It is indigestible, but when well seasoned
and well prepared makes a good dish. Meat, chicken,
game, fish and vegetables should be cut in small dice
and thickened with the sauces that correspond with
the meats. If the meats are dark thicken with sauce
— 230 —
PORK
Espagnole, tomatoes or juice. The potatoes are optional.
If the meats are white thicken with sauce Allemande,
Veloute, Bechamel or Cream.
Page 112
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
For cold ham, trim when cold, decorate according to desire. The ham of bear or wild boar is prepared in the same manner.
A I’Anglaise (York Ham), Boiled, gar. w. fresh vege., demi-glace sa.
Bayonnaise, Braised w. rice pilaf, mu. chipolata, mad. sa.
Bourguignonne, Braised w. Mirepoix and red wine, gar. w. mu., demi-glace w. coction.
Bouilli, Boiled, Slowly 3 or 4 hours, gar. and sa. accord¬ ing to ham.
Braise, Boiled two hours, then braised w. sliced vege. aromatics and wine. Gar. braised endives, spinach, Bourgeoise, etc., mad. sa.
Camerani, Braised rolled in paste w. aromatics and truf. baked when half cooked, pour mad. wine inside. Cook 3 or 4 hours, gar. and sa. if desired or cold.
Chanoinesse, Braised w. peel of truf. gar. w. noodles, thi. w. butter and onion pu. w. jul. of truf., demiglace sa.
Choucroute, Gar. w. choucroute and mashed pot., thi. gravy.
Decore, Cooked, trimmed, decorated on the skin or another style for buffet or show.
Desosse, Boneless, raw or cooked and pressed. For quick service or buffet, hot or cold, gar. optional.
Epicurienne, Raw kernel, pickled w. mad. and truf., place in pig’s bladder boiled 2 or 3 hours; reduce stock; gar. w. truf.
Financiere, Braised, glazed, gar. Financiere (See Beef)
Fitz James, Braised gar. w. timbale of risotto, stuf. mu., mad. sa.
Frord, Cold ham. Boiled or glazed. Cut, sliced w. jelly or decorated w. jelly.
—229—
Georgia (Virginia Ham), See Camerani style. Glazed w.
molasses, gar. sweeet pot. Georgia style.
Glace (Glazed), Boiled or braised coy. w. sugar or molasses. Baked or use red Rot iron, gar. and sa. optional.
Grille (Broiled), Raw, slice for steak, or thin for egg, etc. Jambonneau, Small ham, hot, gar. w. divers pu. choucroute, veget. etc. cold, cov. w. browned crumbs. Legumes (Vegetables), Gar. w. vege. boiled, braised, roasted, fresh or smoked, sa. or gravy.
Leonard, Braised, gar. w. crust fil. green vege. and lazagnes, thi. tom. sa. w. sliced mu., mad. sa. Mandoline, Cold, trimmed, mandoline shape; handle and string, on pedestal, according to article.
Mousse or Mousseline, See under Timbale and Mousse. CEufs files, Cold and glace, gar. w. stringed eggs and jelly around (See oeufs files).
Pascal, Slice cooked cov. w. Diable butter, crumbs on top, cov. deviled sa., glazed, gar. on top w. asp. tips, gnokis, etc.
Porte-Maillot, Braised, gar. w. braised lettuce and cab¬ bage, carrots and turnips, mad. sa. and stock.
Rôti, Fresh leg of pork, gar. w. vege. or pu., thi. gravy, Saute, Sliced ham, for gar. eggs., etc.
Souffle, See Timbale or Mousseline.
Truffe, Same Camerani, fil. w. jelly served cold.
Verdi, Fresh pickled ham, studded w. truf. for 3 days, roast gar. w. celery cream, cream sa.
HASH AND EMSNCE (Hachis et Eminces)
Hash is an aliment made of meat, chicken, game, fish or vegetables. It is indigestible, but when well seasoned and well prepared makes a good dish. Meat, chicken, game, fish and vegetables should be cut in small dice and thickened with the sauces that correspond with the meats. If the meats are dark thicken with sauce
—230—
Espagnole, tomatoes or juice. The potatoes are optional. If the meats are white thicken with sauce Allemande, Veloute, Bechamel or Cream.