The dressing of cold meats constitutes high culinary
art. They can be served on a pedestal, garnished with
flowers made of wax or vegetables or of golden color
jelly, which gives a certain elegance to a dinner. The
dressing of cold meats should be precise and made to
look very appetizing. There are a great many different
Cold Meat (Le Froid)
styles of dressing and consequently I will only give
a few details here.
Small articles can be dressed upon pieces of buttered
bread, chopped parsley, coral, chopped eggs or truffles;
on sliced hominy fancy shapes; on cornstarch, garnished
with jelly cut in dice or croutons. Large pieces of
chicken or game are served on an artistic pedestal,
— 233 —
CANCEL’S CULINARY ENCYCLOPEDIA
BEEF— Boeuf
Daube, Braised served in tureen.
Contre-Filet (Shortloin), Roast or braised, gar. w.
salad and jolly.
Filet (Tenderloin), Roast or braised, in aspic, gar. w.
salad, jelly in Bellevue.
Tongue, Tongue in aspic, in lyre shape, or cov. ch.
froid sa., dec.
Mode, Braised w. vege. in tureen.
Roast, Beef, sirloin, tenderloin, gar. w. salad, fancy
vege. and jelly around.
Larded Tenderloin
VEAL — Veau
Carre (Rack), Roasted or braised, chop frills gar. w.
salad, vege. and jelly around.
Cote (Chop), Dec. in Bellevue w. vege. and jelly.
Foie (Liver), Braised, mousse, timbale, etc. gar. w.
jelly.
Longe (Loin), Roasted, braised, boneless, stuf. breast,
gar. w. salad and jelly around.
Noix (Kernel), Nuts, braised, roasted w. natural stock
or gar. w. salad and jelly.
Ris de Veau (Sweetbreads), Braised, moulded, salad,
chaud-froid, dec. gar. w. jely around.
Tendrons (Gristle), Boneless, braised gar. w. vege. and
jelly.
LAMB AND MUTTON — Agneau et Mouton
Carr6 (Rack), Braised, roasted, glazed w. meat glace,
gar. w. fancy vege. in bouquet or salad w. jelly
around.
— 234 —
COLD MEAT
Cotelette (Chops). Trimmed in Bellevue, taragon,
Mazagran, aspic, chaud-froid, gar. w. salad and jelly
around.
Gigot et Selle (Leg and Saddle), Gar. same Carre or
Rack.
Tongue (Tongue), In aspic, gar. w. salad or pickled.
PORK — Pore
Carre (Rack), Braised, roasted, gar. w. salad and jelly.
Cotes (Chops), In Bellevue, dec. and jelly.
Ham Mandoline Shape
Filet or Longe (Loin), Braised, roasted, gar. w. salad
and jelly.
Jambon (Ham), Glazed, dec. mandoline shape, aspic,
mousse, mousseline, parfait, pie, on artistic pedestal
w. jelly around.
— 235 —
GANCEL’S CULINARY ENCYCLOPEDIA
CHICKEN, DUCKS, PIGEONS, ETC.
Volaille, Canards, Pigeons, Etc.
Aspic or Bellevue, In mould surrounded w. jelly, dec.
Chaud-froid, Cooked, cov. chaud-froid dec. gar. w. jelly.
Galantine, Cov. ch. froid sa, decorated, jelly around.
Medaillon, Cooked, breast cut in medaillon shape, stuf,
w. foi-gr. cov. ch-froid, dec. acocrding to article.
Pate, “Pie” or tureen, fil. w. jelly.
Supreme, “Breast” plain, stuf. w. foi-g. or fo-meat
mousseline, dec. cov. chaud-froid sa., dec. according
to style.
GAME— Gibier
Same preparation as for chicken, aspic, mousse, pie,
supreme, etc., with jelly.
Goose Liver Pie (Strasbourg style)
w -i ' ■
GOOSE LIVER— Foie-Gras
In aspic, mousse, pate de Strasbourg, timbale, tureen,
on cerises, parfait, apples on pedestal, dec. gar. w. jelly.
— 236 —
LIGHTS
FISH AND CRUSTACEANS— Poisson et Crustaces
All fish or crustaceans, aspic, pie, salad, lobster, sal¬
mon, eel, crawfish, etc., according to style.
Decorated Fish
LIGHTS (Abatis de Boucherie
Page 114
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 dressing of cold meats constitutes high culinary art. They can be served on a pedestal, garnished with flowers made of wax or vegetables or of golden color jelly, which gives a certain elegance to a dinner. The dressing of cold meats should be precise and made to look very appetizing. There are a great many different
Cold Meat (Le Froid)
styles of dressing and consequently I will only give a few details here.
Small articles can be dressed upon pieces of buttered bread, chopped parsley, coral, chopped eggs or truffles; on sliced hominy fancy shapes; on cornstarch, garnished with jelly cut in dice or croutons. Large pieces of chicken or game are served on an artistic pedestal,
— 233 —
BEEF— Boeuf Daube, Braised served in tureen.
Contre-Filet (Shortloin), Roast or braised, gar. w. salad and jolly.
Filet (Tenderloin), Roast or braised, in aspic, gar. w. salad, jelly in Bellevue.
Tongue, Tongue in aspic, in lyre shape, or cov. ch. froid sa., dec.
Mode, Braised w. vege. in tureen.
Roast, Beef, sirloin, tenderloin, gar. w. salad, fancy vege. and jelly around.
Larded Tenderloin
VEAL — Veau
Carre (Rack), Roasted or braised, chop frills gar. w. salad, vege. and jelly around.
Cote (Chop), Dec. in Bellevue w. vege. and jelly.
Foie (Liver), Braised, mousse, timbale, etc. gar. w. jelly.
Longe (Loin), Roasted, braised, boneless, stuf. breast, gar. w. salad and jelly around.
Noix (Kernel), Nuts, braised, roasted w. natural stock or gar. w. salad and jelly.
Ris de Veau (Sweetbreads), Braised, moulded, salad, chaud-froid, dec. gar. w. jely around.
Tendrons (Gristle), Boneless, braised gar. w. vege. and jelly.
LAMB AND MUTTON — Agneau et Mouton
Carr6 (Rack), Braised, roasted, glazed w. meat glace, gar. w. fancy vege. in bouquet or salad w. jelly around.
— 234 —
COLD MEAT
Cotelette (Chops). Trimmed in Bellevue, taragon, Mazagran, aspic, chaud-froid, gar. w. salad and jelly around.
Gigot et Selle (Leg and Saddle), Gar. same Carre or Rack.
Tongue (Tongue), In aspic, gar. w. salad or pickled.
PORK — Pore
Carre (Rack), Braised, roasted, gar. w. salad and jelly. Cotes (Chops), In Bellevue, dec. and jelly.
Ham Mandoline Shape
Filet or Longe (Loin), Braised, roasted, gar. w. salad and jelly.
Jambon (Ham), Glazed, dec. mandoline shape, aspic, mousse, mousseline, parfait, pie, on artistic pedestal w. jelly around.
— 235 —
CHICKEN, DUCKS, PIGEONS, ETC.
Volaille, Canards, Pigeons, Etc.
Aspic or Bellevue, In mould surrounded w. jelly, dec. Chaud-froid, Cooked, cov. chaud-froid dec. gar. w. jelly. Galantine, Cov. ch. froid sa, decorated, jelly around. Medaillon, Cooked, breast cut in medaillon shape, stuf, w. foi-gr. cov. ch-froid, dec. acocrding to article.
Pate, “Pie” or tureen, fil. w. jelly.
Supreme, “Breast” plain, stuf. w. foi-g. or fo-meat mousseline, dec. cov. chaud-froid sa., dec. according to style.
GAME— Gibier
Same preparation as for chicken, aspic, mousse, pie, supreme, etc., with jelly.
Goose Liver Pie (Strasbourg style)
w -i ' ■
GOOSE LIVER— Foie-Gras
In aspic, mousse, pate de Strasbourg, timbale, tureen, on cerises, parfait, apples on pedestal, dec. gar. w. jelly.
— 236 —
FISH AND CRUSTACEANS— Poisson et Crustaces
All fish or crustaceans, aspic, pie, salad, lobster, sal¬ mon, eel, crawfish, etc., according to style.
Decorated Fish
LIGHTS (Abatis de Boucherie