Gancel's culinary encyclopedia of modern cooking

Sous-Ia-Cendre, Larded same beef a la mode, braised y2 hour, when cold covered w. duxelles, cov. larding pork, envelope in common dough w. chimney on top, baked for 2 y2 hours, fil. mad. sa. last' moment. LUNGS— Mou The epicure does not think much of the lungs. Those of lamb, pig and veal with the heart and the liver are employed and can be prepared in the same style as ragout or stew. — 247 — Bouillon, 1 lung of veal, 3 quarts water, pinch of salt, gar. w. vege. leek dominating, reduce half (strained for invalids). Bordelaise, Cut in squares, fry brown, sprinkle w. flour, moisten w. red wine, onions, gar., sea. Civet (Jugged Hare style), Bourguignonne sa., Matelote, etc. Paysanne, Cut in squares, brown stew w. salt pork, pot. cut in squares, gre. peas. Saute, Cut in squares., saute w. shallots, garlic, fi-her. Sirop, Same bouillon, no salt, 1 ounce sugar to 1% qt. clarified, strained (for invalids). Tripiere, Same Bordelaise w. pot. and onions. MARROW— Moelle Marrow is a fat substance found in the interior of the bones; it is employed in different culinary preparations, either for garnishings or seasonings. Marrow of beef is generally used. Bouillie, Both ends closed w. paste and poached 20 min¬ utes, served on toast. Garniture, After poached, sliced or in dice, according to article. Grille, Broiled, both ends closed in paste, broiled. Served on toast. Tait’s, Canapes of marrow, browned, cov. w. caviar. PALATE AND SNOUTS— Palais et Museau The palate of beef and lamb is preferable. Scald and take the skin off. Braise’ white until thoroughly cooked. The snout is prepared in the same manner and can be made into a salad, or prepared with brown sauce if desired. Atteraux, See Sweetbreads for preparation. Palate gar. and sa. facultative. Bordelaise, Braided or broiled, sliced w. Bordelaise sa., palate or snouts. Danoise, Braised, cut in large squares, breaded w. butter, broiled, Remoulade sa. palate. — 248 — Diable, Deviled, braised, cov. deviled butter, broiled, deviled sa., palate and snouts. Diverse, Boiled or braised, palate used for brochette, cromesquis* croquette, garnishing, Paupiette, Paysanne, Poulette, salad, etc., gar. and sa. according to article. Snouts are only good for salads or pickled. SWEETBREADS— Ris de Veau Sweetbreads are considered a delicate aliment and consequently are expensive. Sweetbreads of lamb and veal are prepared in the same manner. Soak in fresh water six hours, cook and whiten 5 minutes. When cold remove the thick skin and nerves, press lightly. Larded Sweetbreads w. peas Lard with pork, truffles or tongue, or stud with truf¬ fles according to desire. Put aromatics in saucepan with vegetables and sweetbreads on top, sweat, moisten with stock, braise white or glaze. Sweetbreads that are braised white are put in round or oval circles according to desire. When cold trim. The trimmings are used for salpicon and stuffing on top. Following are 200 recipes for sweetbreads; one may add a great many different garnishings of beef or lamb. Abbreviations: All., Allemande; art, artichoke; asp. tips; cov., covered; ere., cream; cro., croquettes; cryo., — 249 —