The Eminces of meats are prepared in the same
manner. The only difference is that they are cut in
thin slices instead of cut in dice and the sauces
are not so thick. All of the fat must be cut out of
the meat. Raw meat is sometimes used and is mostly
the sautees. Nevertheless one has the advantage of
being served quickly when one is in a hurry.
(Abbreviations: Same as those for “Beef”)
Allemande, Chopped ch. very fine, thi. All sa. or cream
sa. in mould w. sliced tongue in bottom, fil. hash, thin
cream sa. around, after taken out of mold.
Americain (American style) All hash mixed w. hashed
pot. chopped onions fried w. butter, moistened w.
stock, browned w. butter in pan, served w. poa. eggs,
fried egg, sauce or gravy. Use corned beef,
lamb, chicken, game, all roast meat.
Bergere, Lamb hash w. field mu. in dice border of
Duchesse pot. baked, lamb kidneys on top.
Bordure, en, Border w. Duchesse pot., all hash served
in border, gar. and sa. according to meat.
Coquille, In scallops shell or silver shell, thin border
w. Duchesse pot. fil. w. hash, baked, divers style.
Cottage Pie, All hash on dish covered w. Duchesse
pot. baked (French Tambour).
Eminces, Thin sliced divers meats.
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GAN CEI7S CULINARY ENCYCLOPEDIA
Fermi ere, (Farmer stye), All hash, bordered w. sliced
round boiled pot., fried egg on top, thi. gravy.
Gibier (Game) See Saint Hubert.
Glace or Gratine (Glazed, Gratin), All minced meat
or sliced, thi. w. divers sa. w. grated cheese or
crumbs on top, baked or salamander.
Grand’mere (Grand-mother), All hash mixed w. mashed
pot. in earthen dish, baked.
Grecque (Greek style), Lamb or mutton w. onions, gre.
and sweet pep. curry, thi. tom. sa.
Mericourt, All hash w. onions, gre. and sweet pep., thi.
tom. in pot. border. Fried calf’s brainsi on top.
Mexicaine, All hash w. onions, gre. and chili pep. and
pot. all cut in dice, thi. tom. w. chili powder.
Moussaka, Mutton hash w. mixed egg-plant, chopped
onions, mu. parsley, raw egg, thi. tom. sa. and bread
crumbs, highly sea. and thick, fried sliced egg-plant✪ Moussaka
w. the skin surrounded in mould, a layer of hash and
fried egg-plant cov. w. thi. skin baked in bain-marie
according to size of mould, unmould after 5 min¬
utes, chopped parsley.
Polonaise, (Polish style), Hash w. onions and mu. in
dice, thi. poivrade sa., poa. egg on top.
Portugaise (Portuguese style), Hash w. onions and
pounded tom. gar. w. small stuf. tom. w. duxelle.
Poulet, All chicken hash thi. w. divers sa. and gar. ac¬
cording to meat.
Saint Hubert (Hunter Style), All game in hash, sa.
according to game.
Shortcake, Chicken hash between cornmeal cake, very
thin on cream sauce, cov. w. cream sa., sliced bacon
on top.
Sweet-meat, All hash mixed w. divers raisins, currant
jelly, sea. ginger br. between puff paste, baked, serve
gravy w. current jelly separately.
Voiaille (Poultry), All chicken or divers poultry hash.
Ducks, pigeons, etc. sa, according to article.
Zingara, All hash w J onions, gre. and sweet pep., thi.
tom. sa. browned. Fried egg in oil and rolled on top,
tom. sa. around.
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GOLD MEAT
COLD MEAT (Le Froid)
Page 113 · 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
The Eminces of meats are prepared in the same manner. The only difference is that they are cut in thin slices instead of cut in dice and the sauces are not so thick. All of the fat must be cut out of the meat. Raw meat is sometimes used and is mostly the sautees. Nevertheless one has the advantage of being served quickly when one is in a hurry.
(Abbreviations: Same as those for “Beef”)
Allemande, Chopped ch. very fine, thi. All sa. or cream sa. in mould w. sliced tongue in bottom, fil. hash, thin cream sa. around, after taken out of mold.
Americain (American style) All hash mixed w. hashed pot. chopped onions fried w. butter, moistened w. stock, browned w. butter in pan, served w. poa. eggs, fried egg, sauce or gravy. Use corned beef, lamb, chicken, game, all roast meat.
Bergere, Lamb hash w. field mu. in dice border of Duchesse pot. baked, lamb kidneys on top.
Bordure, en, Border w. Duchesse pot., all hash served in border, gar. and sa. according to meat.
Coquille, In scallops shell or silver shell, thin border w. Duchesse pot. fil. w. hash, baked, divers style. Cottage Pie, All hash on dish covered w. Duchesse pot. baked (French Tambour).
Eminces, Thin sliced divers meats.
— 231 —
Fermi ere, (Farmer stye), All hash, bordered w. sliced round boiled pot., fried egg on top, thi. gravy.
Gibier (Game) See Saint Hubert.
Glace or Gratine (Glazed, Gratin), All minced meat or sliced, thi. w. divers sa. w. grated cheese or crumbs on top, baked or salamander.
Grand’mere (Grand-mother), All hash mixed w. mashed pot. in earthen dish, baked.
Grecque (Greek style), Lamb or mutton w. onions, gre. and sweet pep. curry, thi. tom. sa.
Mericourt, All hash w. onions, gre. and sweet pep., thi. tom. in pot. border. Fried calf’s brainsi on top.
Mexicaine, All hash w. onions, gre. and chili pep. and pot. all cut in dice, thi. tom. w. chili powder.
Moussaka, Mutton hash w. mixed egg-plant, chopped onions, mu. parsley, raw egg, thi. tom. sa. and bread crumbs, highly sea. and thick, fried sliced egg-plant w. the skin surrounded in mould, a layer of hash and fried egg-plant cov. w. thi. skin baked in bain-marie according to size of mould, unmould after 5 min¬ utes, chopped parsley.
Polonaise, (Polish style), Hash w. onions and mu. in dice, thi. poivrade sa., poa. egg on top.
Portugaise (Portuguese style), Hash w. onions and pounded tom. gar. w. small stuf. tom. w. duxelle.
Poulet, All chicken hash thi. w. divers sa. and gar. ac¬ cording to meat.
Saint Hubert (Hunter Style), All game in hash, sa. according to game.
Shortcake, Chicken hash between cornmeal cake, very thin on cream sauce, cov. w. cream sa., sliced bacon on top.
Sweet-meat, All hash mixed w. divers raisins, currant jelly, sea. ginger br. between puff paste, baked, serve gravy w. current jelly separately.
Voiaille (Poultry), All chicken or divers poultry hash. Ducks, pigeons, etc. sa, according to article.
Zingara, All hash w J onions, gre. and sweet pep., thi. tom. sa. browned. Fried egg in oil and rolled on top, tom. sa. around.
232 —
GOLD MEAT
COLD MEAT (Le Froid)
Records on this page
Moussaka