Gancel's culinary encyclopedia of modern cooking

Pries are composed of glands taken from male anim¬ als, principally the ram. In ancient times fries were given to children, invalids and old people. They are served saute, fried or poached like brains. They are used for different garnishings ,and can also be served the same as brains or kidneys. Attereaux, Cut in squares on skewer cov. Villeroy sa., breaded English style, fried, sa. optional. Basque, Saute w. shredded onions, gre. and sweet pep., thi. tom. and garlic on rice border. Bouchees (Fatties), Cut in dice w. mu. truf., thi. All. sa. Chivry, Pickled, saute chivry sa. w. taragon and fiher. Duval, Border w. Duchesse pot. saut6 w. Mornay sa., glazed. Frits, Breaded English style or cov. Villeroy sa. and breaded divers sa. Gourmet, Saute sea. meat glace, lemon juice, cayenne pepper and butter, fi-her. or Gourmet sa. Italienne, Pickled, breaded w. corn meal, fried in oil, Italienne sa. w. divers paste. — 241 — La Chapel le, In skewer w. beef palate, broiled, Colbert sa. Poulette, Sliced or cut in two, Poulette sa. Ratisbonne, Sliced saute w. cooked celery, poivrade sa., fi-her. Saute, Fried w. butter gar. and sa. acorcding to article, w. mu. truf., fi-her., etc. HASLETS or M ESENTERY— Fraise Haslets are called the mesentery of veal or lamb. They make a very fine savory dish with the fraise. The Scotch make it with lamb, their national dish (the Haggis). The mesentery must be served very hot. Bouillie (Boiled), Same style used for calf’s head, vin¬ aigrette sa. Frit (Fried), Cut after cooked, breaded English style, Bordelaise sa. or cold sa. Haggis (Scotch pudding), Chop, sea. w. oatmeal in cas¬ ing sausage; boiled. Lyonnaise, Cooked, cut, saute w. shredded onions, sea. fi-her. Poulette, Boiled, in Poulette sauce. Vinaigrette, Boiled, Vinaigrette or Ravigote sa. HEADS— Tetes The heads of pig, wild boar, veal and mutton are used frequently in cooking. Choose a head of veal that is white and fat, take out the bones, soak well and scald; cook in white stock with a juice of lemon, season highly, cut In two or in small pieces, let’ boil well. The brains shoud be cooked separately. The head of pig is generally salted or smoked and is cooked the same as ham Anglaise, Whole or split, boiled gar. w. salt pork, par¬ sley sa. w Bourgeuil, Cut in squares, in mad. sa. w. mu. truf., gar. w. C us tine feet. Chesse, Cold salted pig, cut in squares, sea. w. stock — 242 — Colbert, Cut in squares, breaded English style, fried, Colbert sa. Corbeil, Cut in squares, Bercy sa. w. sliced mu. Farcls, Cut round, stuf., divers styles, gar. and sa. optional. Flamande (Flamish style), Rolled w. tongue in center, cooked, served cold sliced cov. w. tartare sa. w. mixed chopped calf’s brain. Financiere, In squares (See Sweetbreads Financiere). Frites, Cut round, pickled, lemon and oil, frying bat¬ ter and fried or breaded English style; cold sa. Calf’s Head Fritots, Pickled, dipped in batter and fried, divers sa. Godard, Cut in squares, gar. Godard (See Beef). Grand’ me re, Boiled, cov. Vinaigrette sa. w. calf’s brain pu. Huile (In oil), French style, oil, vinegar, salt' and pep¬ per, chopped onions, parsley, separately. Moderne, Cut round, mad. sa. w. sliced mu. and truf. Montpensier, In squares, cov. mixed Bearnaise sa. w. All. sa. Poulette, In small squares, Paulette sa., fi-her.