Farcis, All sw. br. stuffed gar. and sa. according to
name.
Financier, Larded, braised gar. w. mu. truf, olives,
cock's combs and kidneys, foi-g., quen. thi. mad. sa.
Florentine, On spinach creamed or branch, braised,
fried, saute, etc. or cov. Mornay sa. glazed.
Frit, Breaded according to style. Divers gar. and sa.
Fritot, Pickled, fried in frying batter, divers sa.
Garnis, All sw. br. garnished w. pu. vege., etc.
253 —
GANCEL’S CULINARY ENCYCLOPEDIA
Garniture, Very small sw. for. or lamfo breaded, glazed,
used for garnishing only.
Gentilhomme, Stuf. truf. salpi. cov. Villeroy sa., breaded
English style, truf. sa.
Gismonda, Broiled in crust, fil. w. sliced mu. truf. and
art. thi. cream sa., mad. sa. around.
Glace, Glazed, Braised gar. and sa. facultative.
Gourmet, In cassolette fil. w. mu. truf. sliced or braised,
Gourmet' sa.
Gramont, Braised in case fil. w. duxelle Italienne sa. w.
truf.
Grand Due, In crust, fil. w. asp. tips, braised, Hongroise
sa. around.
Gratine, All. sw. br. in border, shell case, etc., thi. w.
sa. according to name, baked and browned.
Grille, All. sw. br., broiled, plain or breaded w. butter,
on toast, gar. according to name.
Hongroise, Larded, braised, gar. w. scrambled eggs w.
truf. in center, paprika sa. around.
Isabelie, Stuf. w. mu. pu. and truf., cov. fo-meat, sprink¬
led w. truf. tongue, pistachio, Colbert sa.
Iselin, Stuf. w. mu. pu. dec. w. anchor of gre. pep.,
Chivry sa.
Jardiniere, Larded, braised gar. w. fancy vege. in
bouquet, thi. gravy.
Joselyne, Broiled, on crust made w. pot. emptied, fil.
w. Soubise and curry; broiled, mu. tom. sliced gre.
pep. on top.
Judic, Braised in emptied tom. fil. w. duxelle w. ham
border point fo-meat, poached, Colbert sa.., gar. w.
braised lettuce and gre. peas.
King, Sliced sw. br. w. gre. pep. and truf. in dices, thi.
cream sa. and Bearnaise sa. w. sliced truf. on top.
Or thi. Newburg sa. w. gr. and sw. pep. and mu.,
sliced truf. on top.
Lausanne, Larded, braised on slice of tongue, gar. w.
mu. pu., mad. sa.
La Valliere, Braised, gar. w. tartelet fil. w. gre. peas
w. ham and small onions, French style, Supreme sa.
w. Soubise.
— 254 —
LIGHTS’
Legumes, All sw. br. braised, broiled, saute, gar. w.
vege. according to name, thi. gravy.
Liencourt, Braised, gar. w. bottom of art. fil. w. mu. pu.,
sliced truf., mad. sa.
Landelis, Braised, gar. w. egg-plant, saute, Itaiiennesa.
Macedoine, All sw. br. gar. w. fancy mixed vege., thi.
gravy.
Malta ise, Braised, cov. w. fo-meat mousseline, dec.
Maltese cross, Bearnaise sa., same in mould, dec.
cross.
Marechale, Braised or sliced, breaded English style,
fried, gar. w. asp. tips and sliced truf. on top, mad. sa.
Marie Stuart, Larded w. truf. and tongue, braised, in
crust, fil. w. celery pu., Supreme sa. w. truf.
Marsiliy, Larded, braised gar. w. bottom of art. fil. w.
gre. peas, Supreme sa. w. truf. in dices.
Maubeuge, Braised in case fil. w. duxelle gar. w. small
mu. truf., cock's combs and kidneys around, mad. sa.
sliced thi. All. sa. w. truf. and mu. in border of
Duchesse pot. cov. w. Duchesse pot., baked.
Medaillon, Sw. br. medaillon shape, dec. w. fo-meat and
truf., poached, gar. and sa. according to article.
Melba, Braised in crus. fil. mu. pu., mad. sa. w. tom.
and jul. of truf.
Milanaise, Braised, broiled, saute, fried gar. w. spa¬
ghetti Milanaise, tom. sa.
Page 123
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
Farcis, All sw. br. stuffed gar. and sa. according to name.
Financier, Larded, braised gar. w. mu. truf, olives, cock's combs and kidneys, foi-g., quen. thi. mad. sa.
Florentine, On spinach creamed or branch, braised, fried, saute, etc. or cov. Mornay sa. glazed.
Frit, Breaded according to style. Divers gar. and sa.
Fritot, Pickled, fried in frying batter, divers sa.
Garnis, All sw. br. garnished w. pu. vege., etc.
253 —
Garniture, Very small sw. for. or lamfo breaded, glazed, used for garnishing only.
Gentilhomme, Stuf. truf. salpi. cov. Villeroy sa., breaded English style, truf. sa.
Gismonda, Broiled in crust, fil. w. sliced mu. truf. and art. thi. cream sa., mad. sa. around.
Glace, Glazed, Braised gar. and sa. facultative.
Gourmet, In cassolette fil. w. mu. truf. sliced or braised, Gourmet, sa.
Gramont, Braised in case fil. w. duxelle Italienne sa. w. truf.
Grand Due, In crust, fil. w. asp. tips, braised, Hongroise sa. around.
Gratine, All. sw. br. in border, shell case, etc., thi. w. sa. according to name, baked and browned.
Grille, All. sw. br., broiled, plain or breaded w. butter, on toast, gar. according to name.
Hongroise, Larded, braised, gar. w. scrambled eggs w. truf. in center, paprika sa. around.
Isabelie, Stuf. w. mu. pu. and truf., cov. fo-meat, sprink¬ led w. truf. tongue, pistachio, Colbert sa.
Iselin, Stuf. w. mu. pu. dec. w. anchor of gre. pep., Chivry sa.
Jardiniere, Larded, braised gar. w. fancy vege. in bouquet, thi. gravy.
Joselyne, Broiled, on crust made w. pot. emptied, fil. w. Soubise and curry; broiled, mu. tom. sliced gre. pep. on top.
Judic, Braised in emptied tom. fil. w. duxelle w. ham border point fo-meat, poached, Colbert sa.., gar. w. braised lettuce and gre. peas.
King, Sliced sw. br. w. gre. pep. and truf. in dices, thi. cream sa. and Bearnaise sa. w. sliced truf. on top. Or thi. Newburg sa. w. gr. and sw. pep. and mu., sliced truf. on top.
Lausanne, Larded, braised on slice of tongue, gar. w. mu. pu., mad. sa.
La Valliere, Braised, gar. w. tartelet fil. w. gre. peas w. ham and small onions, French style, Supreme sa. w. Soubise.
— 254 —
Legumes, All sw. br. braised, broiled, saute, gar. w. vege. according to name, thi. gravy.
Liencourt, Braised, gar. w. bottom of art. fil. w. mu. pu., sliced truf., mad. sa.
Landelis, Braised, gar. w. egg-plant, saute, Italienne sa..
Macedoine, All sw. br. gar. w. fancy mixed vege., thi. gravy.
Malta ise, Braised, cov. w. fo-meat mousseline, dec. Maltese cross, Bearnaise sa., same in mould, dec. cross.
Marechale, Braised or sliced, breaded English style, fried, gar. w. asp. tips and sliced truf. on top, mad. sa.
Marie Stuart, Larded w. truf. and tongue, braised, in crust, fil. w. celery pu., Supreme sa. w. truf.
Marsiliy, Larded, braised gar. w. bottom of art. fil. w. gre. peas, Supreme sa. w. truf. in dices.
Maubeuge, Braised in case fil. w. duxelle gar. w. small mu. truf., cock's combs and kidneys around, mad. sa. sliced thi. All. sa. w. truf. and mu. in border of Duchesse pot. cov. w. Duchesse pot., baked.
Medaillon, Sw. br. medaillon shape, dec. w. fo-meat and truf., poached, gar. and sa. according to article.
Melba, Braised in crus. fil. mu. pu., mad. sa. w. tom. and jul. of truf.
Milanaise, Braised, broiled, saute, fried gar. w. spa¬ ghetti Milanaise, tom. sa.