Gancel's culinary encyclopedia of modern cooking

St. Andre, Stuf. w. salpi. cov. fo-meat, dec. cross of St. Andre on top, mad. sa. St. Charles, Larded, braised, gar. w. ch. quen. sprinkled w. truf., Bearnaise sa, St. Cloud, Studded w. truf. or larded, braised, Supreme sa. w. mu. and truf. St. Denis, Braised, gar. w. mu., thi. cream, thi. gravy. St. Fargeaux, Larded, braised on big crus, oval, gar. w. small Toulouse, crawfish around. St. Germain, Larded, braised, gar. small St. Germain, Bearnaise sa. separated. (See Beef). St. Gervais, Stuf. salpi. w. tongue, cov. fo-meat, sprinkled truf.ar. cepes, saute, tom. sa. St. Laurent, Broiled, Italienne sa., gar. souffle pot. St. Mande, Braised, gar. w. bottom of art. fil. w. peas between asp. tips, Chivry sa. Salade, Braised white, sliced, composition and gar. according to name. — 257 Sarah Bernhardt, Braised, gar. stuf. sw. pep. fil. w. sliced mu., thi. ere., risotto, mad. sa. Sevigne, Stuf. w. ch. pu. and foi-g. cov. fo-meat, dec. gar. w. asp. tips, Supreme sa. Sous Cloche (Under Bell) or Glass), See Eugenie gar. and sa. according to name. Sous la Cendre (Cooked in ashes), studded truf. and tongue, on sliced tongue and truf., enveloped w. dough, chimney on top, baked. After 50 minutes add mad. sa. and close. Suedoise, Braised, cold, cov. w. horseradish butter, dec. on vege. salad, thi. mayonnaise, Suedoise sa. Surcouf, Larded, braised gar. small carrots, turnips, art. in four, asp. tips, thi. gravy. Theodora, Stuf. duxelles cov. fo-meat, sprinkled w. pistachio, gar. quen., dec. stuf. olives, Montebello sa. Timbale, Dec. mould or sprinkled sw. br. fo-meat or on paste, gar. and sa. optional. Toulouse, Studded truf. braised, gar. w. bouquet of mu. truf., olives, cock’s combs and kidneys, dec. quen., All. sa. Trudaine, Braised or saute in border Duchesse pot. or fo-meat border, gar. w. small Toulouse, All. sa. (See Toulouse). Vert-pre, Braised, gar. w. only green vege., Supreme sa. w. asp. butter. Pre-vert, Braised on pu. only green vege. thi. gravy. Vierge, Braised white, cov. fo-meat, mousseline, dec., gar. w. small mousseline of mu., Stipreme sa. Vinteruiley, In small border fo-meat, sliced w. celery, braised, mu., thi. All. sa., glazed. Vierchov, Braised white, cut in dices, saute w. oysters crabs, "thi. Newburg sa. in oyster shell, glazed quickly. Virginienne, Broiled on Virginia ham, broiled mu. on top, Colbert sa. Volnay, Sliced saut6 on mu. pu., mad. sa. w. tom. Waldorf, Braised on bottom of art. gar. w. small quen. and truf., Supreme sa. w. truf. Zurich, Larded around, center w. tongue in crust, fil. w. veal, palate, mu. truf., ch. quen., thi. Soubise sa. — 258 — Yvette, Studded w. truf. in star, gar. mu., ch. quen., Supreme sa. w. asp. butter. TAILS — Queues Tails most used in alimentation are those of beef, veal, pig and mutton. Soup also is made. Different preparations, are: braised, broiled and stuffed, they can be served with different sauces and garnitures. Tails are a nourishing aliment and must be well cooked. Bourgeois®, Slice, braised w. vege. demi-glace. Braise (Braised), Boneless, stuf. sliced, gar. w. pu. noodles or divers paste w. coction and thi. gravy, ac¬ cording to article. Cavour, Slice, braised, remove bone, gar. w. mu. in bor¬ der of chestnuts pu. w. tail stock.