Gancel's culinary encyclopedia of modern cooking

Bouquetiere, Braised or po. supreme sa. gar. in fancy basket made of carrots and turnips, fil. w. jardiniere or crustade fil. w. fancy vege. Bourguignonne, Braised or saute w. salt pork, small! onions, mu. moisten w. red wine or Bourguignonne sa. (See Daube.) Bourgeoise, Cooked in earthen pan w. divers vege, and little gravy. (Same braised, w. fancy vege.) Braise, Braised. (See article heading for chicken) gar. and sa. according to desire. Bretonne, Saute w. onions and leeks, sliced mu. thick double cream, shredded chives on top. Calcutta, Braised, saute or sliced w. curry sa. in rice border, California, Poached, take skin off, gar. w. risotto, mix sliced fresh mu. and green peas, cov. ch. w. sup. sa. Capilotade, Use roast or braised cold ch. carved, saute, put in Italienne sa. w. sliced gerkins in Duchess pot., border, same w. lyonnaise sa., etc. Cantaloupe (En) En cantaloupe, use small chicken, bone¬ less and stuf., according to style, cut cantaloupe in two, take out seeds bake 15 minutes, braise chicken then put in cantaloupe bake 5 minutes, cov. w. stock of chicken, add cantaloupe juice. Cardinal, Stuf w. risotto Italienne w. ham braised, gar. w. stuf tom. supr. sauce, aurore color. Carnot, Open frog-shape, sea, envelopped in caul, broiled, cov. w. Maitre d'Hotel butter w. ch. glaze and chop, taragon. Caroly, Saute, moisten cream in risotto, border w. truf. Carvalho, Saute, moisten cream, gar. w. art. bottom, stuf. w. ch. salpicon cov. w. ch. fo-meat dec. Casserole, All ch. cooked in earthen pan. divers styles. 268 — Gastellane, Saute moisten w. malaga wine and espagnole sa. w. chesnuts salt pork, small onions. French carrots. Castilane, Saute w. ham in dice, sweet peppers, moisten Spanish wine and espagnole sa. in risotto border w. saffron. Catalanne, Saute in oil w. stuf, tom. glazed onions mu. chesnuts demi-glace. Celery, Braised, poached or saute w. celery sa, or gar. w. braised celery in branch or big dice in sup. sa. all. sa. or cream sauce. Cendrillon, Small ch. split lightly saut'. cov. w. sausage meat and truf. in dice, enveloped in caul, pass in butter and fresh crumbs, broiled, truf, sa. Cettoise, Carved, breaded English style, fried in butter, gar. w. stuf. olive w. anchovies, pounded tom. w. garlic and parsley. Mad. sauce with tomatoes. Champagne, Hot or cold. Braised or saute, moisten w. champagne, gar. divers styles, according to name, truf, mushrooms, etc. Champeaux, Saute, moisten wh. wi. ch. glaze gar., w. glazed small onions and noisette pot. Champignon, "Mushrooms" all chicken, braised, poached or saute w. mushrooms, brown or white sauce, sliced or heads of mushrooms. Chanoinesse, Saute w. mirepoix moisten w. wh. wi. and bearnaise sa. gar. w. crustade fil. w. asp. tips. Chasseur, "Hunter Style". Saute, w. shallots and sliced mu. moisten w. wh. wi. demi-glace sa. w. tom. or chasseur sauce. Chatelaine, Braised, gar. w. art. bottom, fil. w. chest¬ nut puree, circle of soubise puree around, noisette pot. between art. madere sauce. Chateaudun, S'aute moisten w. mad. sa. gar. w. mu. oli¬ ves, art. in 4, Croix d’honneur made w. tongue. Chaud-Froid, French term for all cooked eh. cov. w. chaud-froid sauce divers colors, gar. w. Jelly. Chausson, Braised cut in two parts, put in puff paste cov. w. matignon or divers gar. form chausson shape w. chimney on top, bake, when cooked add stock or sa.