Gancel's culinary encyclopedia of modern cooking

Mode de Caen, After scalding, cut tripe and beef feet in pieces of about 5 inches, wash well. Take the bones of the feet and put in an earthen pot, with onions and carrots, cut in large pieces, add thyme, bay leaves, leeks, celery and parsley, season with salt and pepper. Put a small bag in the center containing garlic, cloves and nutmeg, cover with a layer of beef fat, add cider, white wine or cider brandy. Close earthen pot very tight, put in oven, let cook slowly for 10 or 12 hours. The name of tripe used for “Mode de Caen” is: cap, rennet-bag and franchemule. Calf’s feet may be used in place of beef, if necessary. Serve without bones or vege¬ tables in small earthen tureen, hot and not greasy. Mode du Sud (Southern style), After boiled cut 1-inch squares, braised w. Creole sa., after braised add oysters. Parisienne, After boiled cut in squares, saute, sea. add a little vinegar in pan or Parisienne sa. Poitevine, Cap of tripe, cooked whole, stuf. w. bread crumbs, mixed w. chopped cooked onions, chives, fiber., season, raw eggs, close and sew together, braised moisten w. white wine and veal juice, bake two hours, take the thread out before serving, strain the gravy on top, garlic facultative. Poulette, Sliced, cooked well, Poulette sa. w. chives. Provengale, Same Lyonnaise w. pounded tom. and garlic. Salade (Salad), Well cooked, sliced, sea. w. crushed pepper balls, shredded onions or gr. onions, French dressing. Tyrolienne, W. onions, pounded tom., garlic, sea. and poivrade sa., braised one hour. Vinaigrette, Boiled, vinaigrette sa. UDDER— Tetine The udder of young veal, lamb or heifer is very highly esteemed. Scald 15 to 20 minutes; when cold serve for garnishings. — 261 — POULTRY (Volaille) Poultry is the generic and collective term applied to all domestic fowl such as: chicken, duck, geese, pigeons and guinea fowls. Poultry that has special nourishment for fattening purposes are called: pullets, capons, spring and squab chickens, also Hambourg chickens. There are a great many different culinary prepa¬ rations, but the simple way is the best, roast, saute or grilled. Chickens or pullets to be braised or poached should be singed, emptied and breast bone taken out, trussed, covered with larding pork, moistened with gravy or divers wines. When they are to be poached, rub with lemon and poach in white stock. The stock after used for braising should be added to the sauce and garniture. Chickens that are to be larded should first be lightly poached. Chickens to be saute should be singed, emptied, car¬ ved, saute in oil or butter, drained, moistened with gravy or wine. Do not cook more than five minutes. Chicken ready for Braising ■BRAISED CHICKEN— Poulet Braise Empty and singe chicken, leave the skin of the neck as long as possible, cut the feet and put between the skin and flesh, take out the breast bone. Truss and stuff according to desire. Put vegetables and giblets of chicken in bottom of pan, place chicken on top, put in hot oven, when brown, moisten with white stock, juice and wine. Let cook 50 minutes to two hours according — 262 — to size. Add juice from pan to sauce and the garnishings. Always rub poultry with lemon and keep as white as possible. ROAST CHICKEN— Poulet Roti