Choiseul, S’tuf. w. duxelle w. truf. breaded English
style, fried, Supreme sa. w. truf.
— 251 —
CANCEL’S CULINARY ENCYCLOPEDIA
Cing Clous, Studded w. five large truf. braised, gar. w.
cock’s combs and kidneys, truf. mu., dec. quen..
Supreme sa. w. truf.
Clamart, Broiled, braised, saute, gar.- w, peas Clamart.
Cloute, Studded w. truf. or tongue, braised, divers
styles.
Cocotte or Casserole, Braised, gar. and sa. according to
article.
Columbus, Braised, on sliced foi-g. gar. w. quen., gre.
red and white, cock’s combs and kidneys, Colbert sa.
Comtesse, Larded w. truf., braised, gar. w. dec. quen.,
timbale of lettuce, asp. tips, mad. sa.
Combination, Sliced saute or breaded or broiled w.
divers eg;gs, paprika, poulette, tripe, etc., and vege-
Conde, Braised in crust, fil. sliced mu. and truf., mad.
Sa. ■/' . '
Conti, Studded w. truf., braised, gar. w. mu. truf.
Concorde, Stuf. w. Montglas salpi., cov. fo-meat, sprink¬
led w. fried bread crumbs, Bordelais© sa.
Coquel in, Braised in crust fii. w. mu. salpi. w. gre. pep.
gar. w. green peas quen. and ch. Melba sa.
C6telett.es, Salpi. chop shape or sw. br., fo-meat, breaded
English style, fried, gar. and sa. according to article.
Coquilles, In shells, bordered w. Duchesse pot. or fo-
meat, divers styles.
Courcelie, Braised in crust fil. foi-gr. pu., Italienne sa.
Couronne, Sw. br. fo-meat in mould, crown shape,
sprinkled or* dec. gar. and sa. according to article.
Crepinette, Salpicons in caul., broiled, divers gar.
Cromesquis, Salpi. rolled in caul, or pancake, in frying
batter, gar. and sa. facultative.
Croquette, Salpi. divers shapes, breaded English style,
fried, gar. and sa. according to name.
Croustade, Crustade fil. w. sw. br. gar. and sa. accord¬
ing to article.
Dandigne, Stuf. ch. salpi. cov. w. fo-meat, large star
of tongue on' top, gar. w. stuf. mu., truf. sa.
Dandigny, Breaded English style on mu. pu., ring of
tongue and truf. around, mad. sa.
— 252
LIGHTS
Davoust, Split' stuf. diixelle w. truf. breaded English
style, fried, gar. w. small Toulouse, thi. All. sa.
Dejazet, On skewer w. veal kidney and mu. broiled,
truf. sa. w. sliced pitted olives.
Demidoff, Larding pork and truf. braised, w. border ch.
fo-meat fil. w. Demidoff gar. in center, carots and
turnips crescent shape, smothered w. sliced celery,
thi. gravy.
Diane, Studded w. truf. on creamed mu. gar. w. game
quen. dec. on top w. crescent shape, Diane sa.
Diva, Sliced saute w. stuf. creamed mu., sliced truf. on
top. gar. small crust fil. w. gr. peas and asp. tips.
Dreux, Stuf. salpi. w. tongue and truf. or studded
tongue and truf., stuf. cov. fo-meat and dec. w. small
star of truf., Supreme Sa. or braised gar. w. Finan¬
cier (See Beef).
Duchesse, Sliced saute on flat Duchesse pot. gar. w. asp.
tips, mu. head, Supreme sa.
Ecarlate, Studded w. tongue, braised on slice of tongue,
tom. sa. or cold cov.- w. chaud-froid sa., dec. w. tongue
on Italienne salad w. jelly around.
Escalope, Thin slices saute, broiled, breaded, fried di¬
vers sa. and gar.
Espagnole, Studded w. truf. braised on risotto w. saf¬
fron and sw. pep. gar. w. stuf. mu. and olives w. sw.
pep., tom. sa.
Eugenie, Braised on toast, gar. w. mu. w. cream,
cooked under glass bell.
Excelsior, Larded, truf., braised white gar. w. quen.
mousseline of truf., tongue and ch., Supreme sa. w.
S'oubise and jul. of truf. tongue and mu.
Page 122
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Choiseul, S’tuf. w. duxelle w. truf. breaded English style, fried, Supreme sa. w. truf.
— 251 —
Cing Clous, Studded w. five large truf. braised, gar. w. cock’s combs and kidneys, truf. mu., dec. quen.. Supreme sa. w. truf.
Clamart, Broiled, braised, saute, gar.- w, peas Clamart.
Cloute, Studded w. truf. or tongue, braised, divers styles.
Cocotte or Casserole, Braised, gar. and sa. according to article.
Columbus, Braised, on sliced foi-g. gar. w. quen., gre. red and white, cock’s combs and kidneys, Colbert sa.
Comtesse, Larded w. truf., braised, gar. w. dec. quen., timbale of lettuce, asp. tips, mad. sa.
Combination, Sliced saute or breaded or broiled w. divers eggs, paprika, poulette, tripe, etc., and vege-
Conde, Braised in crust, fil. sliced mu. and truf., mad. Sa. ■/' . '
Conti, Studded w. truf., braised, gar. w. mu. truf.
Concorde, Stuf. w. Montglas salpi., cov. fo-meat, sprink¬ led w. fried bread crumbs, Bordelais© sa.
Coquel in, Braised in crust fii. w. mu. salpi. w. gre. pep. gar. w. green peas quen. and ch. Melba sa.
C6telett.es, Salpi. chop shape or sw. br., fo-meat, breaded English style, fried, gar. and sa. according to article.
Coquilles, In shells, bordered w. Duchesse pot. or fomeat, divers styles.
Courcelie, Braised in crust fil. foi-gr. pu., Italienne sa.
Couronne, Sw. br. fo-meat in mould, crown shape, sprinkled or* dec. gar. and sa. according to article.
Crepinette, Salpicons in caul., broiled, divers gar.
Cromesquis, Salpi. rolled in caul, or pancake, in frying batter, gar. and sa. facultative.
Croquette, Salpi. divers shapes, breaded English style, fried, gar. and sa. according to name.
Croustade, Crustade fil. w. sw. br. gar. and sa. accord¬ ing to article.
Dandigne, Stuf. ch. salpi. cov. w. fo-meat, large star of tongue on top, gar. w. stuf. mu., truf. sa.
Dandigny, Breaded English style on mu. pu., ring of tongue and truf. around, mad. sa.
— 252
Davoust, Split, stuf. diixelle w. truf. breaded English style, fried, gar. w. small Toulouse, thi. All. sa.
Dejazet, On skewer w. veal kidney and mu. broiled, truf. sa. w. sliced pitted olives.
Demidoff, Larding pork and truf. braised, w. border ch. fo-meat fil. w. Demidoff gar. in center, carots and turnips crescent shape, smothered w. sliced celery, thi. gravy.
Diane, Studded w. truf. on creamed mu. gar. w. game quen. dec. on top w. crescent shape, Diane sa.
Diva, Sliced saute w. stuf. creamed mu., sliced truf. on top. gar. small crust fil. w. gr. peas and asp. tips.
Dreux, Stuf. salpi. w. tongue and truf. or studded tongue and truf., stuf. cov. fo-meat and dec. w. small star of truf., Supreme Sa. or braised gar. w. Finan¬ cier (See Beef).
Duchesse, Sliced saute on flat Duchesse pot. gar. w. asp. tips, mu. head, Supreme sa.
Ecarlate, Studded w. tongue, braised on slice of tongue, tom. sa. or cold cov. w. chaud-froid sa., dec. w. tongue on Italienne salad w. jelly around.
Escalope, Thin slices saute, broiled, breaded, fried di¬ vers sa. and gar.
Espagnole, Studded w. truf. braised on risotto w. saf¬ fron and sw. pep. gar. w. stuf. mu. and olives w. sw. pep., tom. sa.
Eugenie, Braised on toast, gar. w. mu. w. cream, cooked under glass bell.
Excelsior, Larded, truf., braised white gar. w. quen. mousseline of truf., tongue and ch., Supreme sa. w. S'oubise and jul. of truf. tongue and mu.