Gancel's culinary encyclopedia of modern cooking

Charollaise, Braised, gar. w. vege. Bourgeoise, salt pork in border, Duchesse pot., pork quen. w. garlic and parsley on top. Chipolata, Braised (See Beef Chipolata) w. stock. Desossee, Remove bones raw without piercing or cooked stuf. divers styles, gar. and sa. according to article. Fermiere (Farmer style), Sliced, braised w. sliced vege. w. coction and thi. gravy. Flamande (Flamish style), Gantoise or Hochepot. Sliced tails, pig’s, feet, ears and pig’s tail, salt pork, mutton, cooked w. vege., carrots, turnips, onions, cabbage, pot., sea. water or stock, cooked slowly for two hours, served in earthen dish or casserole w. chipolata saus¬ ages. TONGUE, BEEF, LAMB AND VEAL Langue de Boeuf, Veau et Agneau All braised, fresh, salted or smoked tongues should be boiled well from three to four hours. Alsacienne, Half salted, boiled or braised, gar. w. chou- croute and sliced ham, thi. gravy. Aspic, Whole or sliced in dec. mould, fil. w. jelly. — 259 — GAN CEL’S CULINARY ENCYCLOPEDIA Bouillie (Boiled), In cold water; after cooked peel, put in cold water, or hot stock, gar. w. divers pu. or sa. smoked or fresh. Braise, Braised, fresh, scalded and peeled, after cooked gar. w. divers gar. or sa, higarade, raisins, tom. sa., etc. gar. Bourgeoise, spinach, jardiniere, Nivernaise, noodles, sorrel, Flamande, Milanaise, or All. pu. w. thi. gravy. Froid, Cold, smoked, sliced for cold meat w. jelly. Mousse, Mousseline, quenelle, timbale, etc. (See Farce) gar. and sa. facultative. Purees, Puree celery, Conti, Dubarry, chestnuts1, green peas, fresh or dry, potatoes, tom., etc. Sale (Salted), See Brime and Marinade). Sauce, Divers sa. Mushrooms, Hashee, mad., tom., pi- quante, Romaine, Soubise, Hussarde. See “Sauces” for complement. TRIPE— Tripes Tripe consists of the stomach, cap, rennet-bag and franchemule. Tripe is an inexpensive aliment and can be bought already cooked a*t the butchers. It should be well prepared and highly seasoned. Anglaise, Boiled and cut in square pieces (honeycomb), cr. sa. w. smothered shredded onions, gar. w. boiled onions. Blanquette, Cut in small squares, Blanquette sa. Bourgeoise, Cut in pieces 2 inches, braised w. sliced vege., Espagnole sa. sea. mu. fi-her., garlic facutative. Corn i liaise, Same Bourgeoise w. pig’s feet. Creole, Sliced saute, braised w. Creole sa., rice. Cream, Boiled, cut in squares w. cr. sa., add mu., oysters, boiled eggs, etc. according to name. Diable (Deviled), After boiled cov. Diable butter, bread¬ ed, broiled, hot or cold sa. highly sea. Frite (Fried), After cooked cut in 2-inch squares, breaded English style, divers hot or cold sa., fried in oil w. escargot butter (Bourguignonne style), cov. w. French mustard and vinaigrette sa. (Troyenne). Grille, After boiled cut in 4-inch squares, dipped in butter and bread, broiled w. divers sa. or butter. — 260 — LIGHTS Lyonnaise, After cooked sliced saute w. shredded onions, browned, add a little vinegar in pan and chopped parsley on top.