Gancel's culinary encyclopedia of modern cooking

Michel, Cut in two, sauté, w. foie-g. and truf., in diet*, on choucroute, mad. sa. Milanaise, Sauté, sliced or in dice w. risotto Milanaise, macaroni or spaghetti Milanaise, tom. sa. Montpensier. Cut in two w. fat., isaute, moisten w. white wine, meat glace buttered gar. w. asp. tips and truf. — 245 — Papillote, Cut in two, saute, w. ham and Duselle in paper casing, baked. Piemontaise, Cut in two, sauté w. mad. sa. and tom. on rice border Piemontaise. Portugaise, Sliced, sauté w. Portugaise sa. or broiled on half stuffed tom., Portugaise sa. President, Broiled on sliced foie-g., truf. sa. Risotto, Sauté in border of divers risotto or sliced sauté on risotto, cov. Mornay sa. glazed. Turbans, Cut in two, saute on fo-meat border, gar. and sa. acocrding to article. Turbigo, Cut in two, gar. w. mu. head, truf., nut sausages w. mad. sa. and tom. Vert-pré, Split, broiled gar. Paille pot., watercress, beurre vert. Vieville, Cut in two, sauté, small onions, mu., nut sausages, mad. sa. Vi ns, All wines, Champagne, White, Red, Mad., Port, thi. w. sa. according to article LIVER (Foie) There are four different kinds of liver — veal, goose, chicken and fish. Veal liver is prepared in a great many styles, but the simplest way is the best. For other livers, see special article. Those of lamb and beef are eaten a great deal, but they are more dry. Américaine, Broiled w. bacon, butter. Anglaise, Fried w. bacon, Worcestershire sa., brown butter. Bercy, Fried or broiled w. Bercy butter. Bernardi, Sauté w. salt pork cov. Bordelaise sa. Bourgeoise, Whole liver braised, gar. vege. (See Beef). Bordelaise, Whole liver, larded, pickled w. wh. wine, enveloped in caul. w. chopped shallots, cepes, fry in butter. Braised, gar. w. cepes saute, gravy. Brochette, In small squares on skewer w. salt pork, mu. Broiled, divers sa. Chasseur (Hunter style), Sliced sauté w. Chasseur sa. — 246 — Espagnole (Spanish), Broiled w. broiled tom. and ham gar. w. French fried onions Maître d'Hôtel butter w. pimientos. Farce, See Force-meat, Foie de veau, for quen. or loaf. Farcis (Stuffed), Whole, lightly cooked, open case shape, stuffed divers styles, braised, gar. and sa. according to article. Flamande (Flemish), Braised in tureen, sliced when cold. Italienne, Fried in oil, cov. Italienne sa. Lyonnaise, Sauté w. shredded onions, thi. gravy. Moissonneuse (Harvest woman), Cut in big dice, sauté w. butter, sprinkle flour, moisten w. red wine and stock, garlic if desired, gar. around fried onions in oil, sliced boiled pot. fisher. Provençale, Sauté, w. pounded tom., shallots, garlic, fisher. or Provençale sa. Quenelles, Divers styles (S’ee Foie-gras force-meat) or Viennoise, 1 lb. liver, y2 lb. crumbs, 2 ounces flour, 3 eggs, 5 yolks, salt, pepper, fried chopped onions, pars¬ ley, poached in hot water, butter w. fried crust or crumbs on top. Raisins, Braised w. aigre-doux sa. w. raisins. Risotto, Cut in dice, sauté fil. risotto border, cov. Mornay sa., glazed. Souffle (See Farce), or 1 lb. liver, 1 ounce butter, 2 gills, thi. Bechamel sa., 3 egg yolks, y2 gill cream, sea. 3 whites of eggs beaten stiff, in souffle pan or cassolette.