Gancel's culinary encyclopedia of modern cooking

Homard, (Lobster), raw. lobster meat w. coral thick cream and lobster coulis. (See coulis). Add wh. eggs if necessary to give body. — 28 — FORCEMEATS Jambon, (Ham) 1 lb. raw ham, 3 wh. eggs, add little ch. forcemeat and red. (Cold, see mousseline). Langue (Tongue), l ib. smoked beef tongue, 3 wh. eggs thick cream,ch.forcemeat and red. (Cold see mous¬ seline). Mousseline and Mousses, Alight preparation for in¬ valids, chicken, game, shellfish, fish, etc. Cold, mous¬ ses. i quart of divers cooked puree, 3 gill good ch. jelly, 4 gill veloute sauce, 4 gill whipped cream, mod¬ ify if necessary to dilute lukewarm. Hot mousse. (See volaille, gibier forcemeat.) Decorated Force-meat Timbales or Mousses Panade, Bread soaked in water or milk used for stuffing w. flour. (See Farinaceous). Pain, Meat breads old fashioned way. Hot or cold, same composition, using for mousseline, little hard. Pate, Divers style, 3 lbs. of the ingredient, 12 ounces pork, 2 lbs. of fat pork, pounded and strained, garnish w. filet and truffles, seasoning Madeira. Poisson, 1 lb. filet of raw fish, 2 eggs, thick cream, seas. Decorated Force-meat Quenelles Pore ou Chair h Saucisse, Pork meat for sausage, 1 lb. lean pork, 1 lb. fat pork, seasoning. — 29 — Quenelles, Divers style. 4 ounce, ch. game or fish, 1 white egg, thick cream made w. divers fo-meat. Souffle, 1 lb. cooked puree any kind that one desires. 6 ounces panade or cooked rice puree, 4 ounces but¬ ter, 8 yolks egg, white whipped, 3 gills thick cream. (Cold see Mousseline). * RIs de Veau Timbale, Sweetbread. (See volaille.) See Mousseline hot w. wil. w. salpicon in center. (Little hard.) Truffle, Puree of truffles add. ch. forcemeat. Veau, 2 lbs. veal, 1 lb. bread panade, y2 lb. butter, 5 eggs, 8 yolks, 2 spoonsful of Bechamel sauce. Volaille or Chicken, 2 lbs. chicken meat (white only) 4 or 5 white eggs, 1 quart thick cream. For mousse¬ line add whipped cream. Zephir, Using only freshly killed meat, chicken, game, beef or veal pounded and thick cream without eggs. Abbreviations: All., Allemande; Art., Artichokes; Ch., chicken; dec., decorated; ess., essence; fo. meat, force¬ meat; fil w., filled with; foie-g., foie-gras; gar., garnish; mu., mishrooms; mad., madeira; sal., salpicon; sa.( sauce; truf., truffles; w., with. Agnes Sorel, Paste gar. w. ch. truf. sliced of foie-g mad. sa. Alexandra, Cooked quail in paste (boneless) stuffed w. foie-gras, game, ess. baked in oven. Alsacienne, Paste gar. w. foie-g. truf. mu. slices of tongue on top, mad. sa. Ambassadrice, Mould dec. w. tongue and truf. fil. w. ch. fo. meat, gar. in center w. foi-g. mu. sweetbread, truf., noodles, mad. sa. Andalouse, Mould dec. w. red sweet pepper, fil. w. ch. forcemeat, gar. in center w. sal. Mexican sa. w. to¬ matoes. Arlequin, Mould dec. w. divers colors, fil. w. ch. fo. meat and sal. according the name, arlequin sa. — 30 — Badoise, Paste gar. w. sweetbread, bam, noodle, financiere sa. Beaumarchais, Mould dec. w. truf, game fo-meat, sal. of foi-g. w. mu. mad. sa. Benton, Paste gar. w. cb. tongue, mu. truf, all. sa. Bentoux, Paste fil. w. cooked macaroni w. cheese, truf, cb. sausage, cock’s comb and kidney, mad. sa. w. to¬ matoes. Baked in oven.