Gancel's culinary encyclopedia of modern cooking

Ravioli, Composition chopped spinach w. brains, divers styles, sea. between raviole paste, poa., tom. sa. gratin. Rissoles, Salpicon between puff paste, fried or baked. St. Menehouid, Sliced, enveloped w. Villeroy sa. in caul., breaded w. butter, broiled, piquante sa. Soufflee (See Farce Force-Meat). Subrics, Brain salpicon w. raw egg, same omelette, and thi. All. sa., fried in pan w. butter, turn over, tom. sa. over, tom. sa. Timbale, In crust, sliced w. divers sa. or force-meat. ) See Force-meat). Tosca, Sliced w. macaroni, crawfish tails, thi. w. craw¬ fish cullis and cheese, served in crust'. Vo!-au-Vent, Served in large patties shell gar. and sa. optional. Wilson, Sliced fried w. butter on sliced fried ham., fried tomatoes on top, Colbert sa. around. Zingara, Fried w. butter on sliced ham, cov. Zingarasa. EARS— Oreiiles The ears of pig apd veal are mostly used in alimen¬ tation. The ears of veal are always scalded with the head. When cooked, cut in such a manner as to leave a base large enough for the ears to stand up. Pigs* ears can be bought already cooked at the butchers. — 239 — Braise (Braised), Plain or stuf. gar. and sa. according to article. Financiere, mu. truf. etc. Diable, Boiled or braised, cut in two, coy. deviled, but¬ ter, breaded, boiled, devil sauce. Farcis (Stuffed), Divers styles; braised gar. and sa. facultative. Frites (Braised), Pickled, cut in quarters; fried in butter or breaded English style; divers sa. Grille (Broiled), Braised sliced in two, breaded w. butter; deviled sa. piquante, etc. or Cold s. Sauce and Garniture, Used for beef, financiere, mu. toulousaine, etc. when braised. Braised Yeal Ears Financiere FEET— Pieds All feet of animals employed in alimentation are ed¬ ible. When they are well prepared they make a delici¬ ous food. The feet of pig, mutton and veal contain a large substance of gelatine and are given to invalids and convalescents. In cooking, do not forget that they should be highly seasoned. Scald well, take out the bones and cook white or braised according to style. Blanquette, Cooked, All. sa. w. mu. onions, fi-herbs. Custine, Cooked, cut in dice w. mu. and tongue, reduce w. mad. sa. when cold, breaded or in caul, fried. Diable, Cooked cov. Diable butter, crumbs, boiled. Deviled sa. oh another sa. Farcis, Cooked stuf. w. divers stuf. in caul., broiled, divers sa. — 240 — Frit, Cooked cov. Villeroy sa. breaded English style, fried, sa. optional. Grilles, Cooked, broiled, plain or deviled, tartar e sa. ; deviled or Robert sa. optional. Marinade, Cooked, pickled for salad, relishes, etc. Paquets or Marseillaise, Braised w. lamb, tripe and feet, in earthen pot w. vege. and white wine, sea. Poulette, Split in Poulette sa. fi-her. Rouennaise, Braised, boneless stuf. w. fo-meat sausage w. onions, fi-herbs and brandy cider, rolled in caul., when cold, breaded and broiled. St. Menehould, Same Grille, butter or divers sa. Salade, Cooked boneless, sliced for salad w. onions, fiher., crushed pepper, oil and vinegar. Tyrolienne, Braised w. chopped onions, pounded tom., garlic, sea. fi-her. Vinaigrette, Boiled, vinaigrette sa. FRIES— Animelles