FoodNet

Gancel's culinary encyclopedia of modern cooking

1920

Page 134 · 2 recipe records on this page

Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Huitre, Poached white. Cov. w. oyster-sa. w. beard re¬ moved, in cr. or all-sa. Hotel i ere, Stuf. w. sausage meat in earthen pan w. chop, fresh mu. veal juice, closed w. lute. Imperatrice, Larded w. truf. Braised, glazed, gar. w. gla¬ zed lamb sweetbread, calf’s brains small white onions, sup.-sa, w. ch-puree. — 275 — GAN CEL’S CULINARY ENCYCLOPEDIA Imperial, Stuf, w. fo-gras w. truf. stud w. truf. Braised w. cognac, gar. w. chi. kidneys, mu-head✪ Elysee, whole truf. Lucullus-sa. Indienne, Braised or saute, w. curry sa. and cocoanut milk, in rice border. Italienne, Saute w. art-bottom, italienne-sa. Isabelle, Stuf. w. Spanish risotto w. truf. and crawfish tails. Braised sup-sa. w. truf. Ivoire, Braised white Ivoire-sa. Jacquart, Saute, gar. w. turned carrots and turnips small glazed onions, braised chestnuts. Mad. sa. Japonaise, Saute w. stachys, moisten w. veal juice. Served in empty egg-plant w. pulp saute in bottom. Jerusalem, Chicken Fricassee Style w. celery and art. bottom, cut in dice, chives. Josephine, Saute w. mirepoix, ham and mu. moisten w. cognac and juice gar. w. wild mu. Jurasienne, S'aute, w. salt pork, moistened meat juice and shredded chives. Katoff, Spit, saute on potatoes Anna. Cov. w. ch. glace and veal juice, fi-herbs. Lady Curzon, Stuf. w. rice, fo-gras and truf. braised, supr-sa. w. curry. Lancaster, Saute, moisten cream add horse-radish strai¬ ned, gar. w. pot. croquettes and shaved horseradish. Languedocienne, Braised, gar. w. egg-plant, wild mu. tom. saute in bouquet. Mad-sa. Lambertye, Braised, when cold, cov. chaud froid sa. Dec. gar. of mousse of fo-gras or in dec. mould, surround w. jelly. Lathuile, Saute, w. bottom art. and pot. in mould, same Anna pot. French fried onions around, fried parsley on top. La Valliere, Braised, gar. w. crustade of green peas. French style, and small rissole of ch. pomponette, supr-sa. Leon XIII, Stuf. Salpicon of spaghetti, th. w. fo-gras and truf., braised, gar.- w. minuscele patties fil. w. fo-gras. Sup-sa. w. crawfish butter. Leonie, Saute w. small onions, mu. ham in dice, moisten w. tom. fi-herbs. — 276 — POULTRY Limousine, In cocotte w. sait pork, mu-head, braised chestnuts, th. gravy, closed w. lute, baked✪ Limousine. Loaf, Carved or disjointed, saute sec in emptied loaf or bread case shape, buttered inside, lightly browned, gar. facultative. Louis XV, Saute, moisten w. cream and tom-sa. gar. w. asp-tips. Dec. ch-quen. Louise, Stuf. w. fo-gras stud w. truf. braised 30 minutes, rolled in paste, baked one hour and half. Louisan ia, Braised white, on risotto mixed w. green corn and sweet pep. Cream-sa. Louisianaise, Stuf. w. green corn and pimentos reduce w. th. cream, braised, cream-sa. gar. w. fried bananas. Lucuilus, Stuf. ch. fo-meat and fo-gras w. truf. braised, gar. slices of fo-gras saute, cock’s combs and kidneys, fo-gras quen. Lucuilus-sa. Lyonnaise, Saute w. sliced onions demi-glace sauce, gar. w. braised chestnuts. Madeleine, Fricassee style, legs larded, gar. w. art-boL tom, fil. w. fancy vege. th. cr-sa. Madras, When cooked, sliced in curry sa. put in can¬ taloupe then bake ten minutes fil. w. risotto, curry chi. on top. Maintenon, Larded truf. and tongue, braised gar. w. mu- heads. Dec. ch. quen w. tongue and truf. sup-sa. Mai's, “Green corn”, take out the breast bone, stuf, w. shredded green corn reduced w. cream, sea. braised or roasted w. butter.