Gancel's culinary encyclopedia of modern cooking

Andalouse, Braised, gar. wT. stuf. sweet pep. w. risotto, egg-plant saute, chorizo sausages, sup. sa. w. pimentos butter. Anchiladas, Small corn-meal pancake stuf. w. chop, chicken, onions, pimentos, olives, garlic, chili peppers, tom. thicken w. corn meal, rolled, cov. w. tom. sa. grated cheese and gratin. Also enclosed in corn husks Chili sauce. Angiaise, Poached, gar. w. bouquet of fancy, vegetables, cream sauce. Anversoise, Braised or saute, gar. w. hop shoots, sup. sa. Aquitaine, Braised gar. w. slices of f.-gras, truf. cock’s combs and kidneys, mu. mad. sa. Archiduc, Saute, moisten w. brandy, add thick, cream or sup.-sa. Gar. w. asp-tips and truf. Argenteuil, Braised or saute, thick w. sup-sa. gar. w. asp-tips. Arlesienne, S'aut, gar. w. pounded tom. egg-plant French fried onions, mad-sa. w. tom. Armagnac, Saute, moisten w. brandy, reduced w. ere. add crawfish butter, slice of truf. Armenonville, Saute, moisten w. cream add celery and truf. in jul. noisette pot. around. Artichauts, S’aute w. raw sliced art. bottoms or in dice moisten w. wine and ch. glace meat. Aspic, Cold. Cov. w. chaud-froid sa. in dec. mould filled w. jelly. — 266 — Aurore, Stuf. w. ch-fo-meat w. tom. puree, braised, aurore sa. Baked Pie, See American or Chicken Pie. Ballotine, Hot or cold “Galantine Style”, braised divers gar. and sa. facultative. Baltimore, Maryland Style w. Virginia ham. Banquiere, Stuf. w. ch. fo-meat and fo-gras cut in dice, braised, gar. w. crustade fil. w. salpicon truf. and f.-gras. w. boneless lark on top. Dec. ch. quen, mad. sauce. Bardoux, Saute w.mirepoix w. ham, thick, double cr. Bartelasse, Saute, in oil, moisten w. white wine and gravy, chop parsley. Bayard, Saute marengo style. Gar. w. art. bottom w. asp. tips and slices of foie gras. Beaufort, Stuf. w. f-gras, stud w. truf. Braised gar. w. lamb tongue, art-bottom fil. w. soubise, th. gravy. Beaulieu, Saute w. art. olivette pot. olives, th. gravy in casserole. Belle Meuniere, Stuf, w. ch. liver, mu. and truf. in cocotte, gar. w. salt pork cut in dice, mu. th. gravy. Closed w. lute. Bercy, Saute w. echalottes, moisten w. white wine, gar. w. mu. nut sausages, ch-glace, lemon juice, and fine herbs. Bergere, Braised or saute ,w. salt pork in dice, small onions, field mu. paille pot. gravy. Berthier, Braised or saute, all-sa, gar. w. art-bottom in quarters and timbale of spinach. Blanquette, Carved, gar. w. onions mu. (See Blanquette sauce.) Bohemienne, Saute w. egg-plant in dice, pounded tom. garlic, fine-herbs, gravy. Boieldieu, Stuf. w. f-gr. stud w. nails of truf. braised, gar. w. truf. mad-sa. Boivin, Saute w art.-bottom in quarters, small onions, noisette pot, moisten, tom. fines herbes. Bonne-Femme, in Cocotte w. salt pork, small pot and onions, gravy. Bontoux, Braised or saute w. supreme sa. gar. w. maca¬ roni, tongue and truf, slices ch. fo-meat sausage. — 267 — Bordeaise, Saute w. art. bottom and pot. cut in dice, moisten white wine, fi-herb.. Vouchees, French term for Patties. Salpicon of ch. w. mu. and truf. Divers styles. (See Patties). Bouilli, Fowl generally used. Poached gar. w. Salt pork, parsley sa. (Same w. fancy vege.) Boulangere, Cooked in earthen dish w. small onions, pot, moisten w. ch. stock, baked.