Gancel's culinary encyclopedia of modern cooking

MONTMORENCY, Larded w. truf. braised, mad. sa. gar. w. art. bottom w. asp. tips or fancy veg. and dec. ch. quen. Morgan, Same “Mals” moisten w. champagne. Moril les, Carved, sea, saute moisten mad. gar. w. morils, fi-herbs. Mornay, Braised, sup. sa. gar. w. slices of fo-gras, saute mu. truf. glazed sweetbreads. Mousquetaire, Saute, w. art. bottom mu. in dice, ch. livers, small glazed onions, provengale sa. Mousse et Mousseline, See under head of mousse, di¬ vers styles, gar. and sa. facultative. Mow-yow-gai-pan or Imperial chop-suey. (See Oriental dishes). Nana, Cut in frog shape saute, in casserole or long earthen dish, gar. w. small glazed onions, olivette pot. cov. deviled sa. Nantaise, Saute, moisten w. cream, add shrimps, gar. w. art. bottom croq. w. choped ham. Nantua, Braised, nantua, sa. gar. w. crawfish tails and truf. in dice. If — 279 Nelson, Braised, chivry sa. w. soubise puree, gar. w. very small ch. croq. Neva, Stuf w. fo-gras and truf, braised after cold, chauffroid sa. dec. gar. w. fancy cooked veg. glazed w. ch. jelly serve mayonnaise sa. separately. Nigoise, Braised or saute, w. pounded tom. and olives, cut string beans gar. w. risotto. Nordica, Stuf. ch. fo-meat, envelope in large slice of raw ham, braised w. brandy and mad. gar. w. mu. head and small glazed onions. Normande, Saute, moisten, w. cider brandy w. sliced apples in tureen, closed w. lute, baked. Nouiiles, “Noodles” braised or saute, gar. w. noodles. CEufs d’Or, “Golden Eggs” braised white, cov. sa. aurore gar. w. egg croq. and truf. egg shape. Orientale, Stuf. w. pilaf rice orientale style, braised, gar. w. ehayotte, smothered or croq. Orieannaise, Saute, moisten w. red wine, mu. and small onions. Qsis (Baron), Braised white, cov. all sa. gar. w. mussels, mu. oysters, shrimps and truf. Oxalis, Saute w. oxalis in dice, fi-herbs. Pacha, Saute w. mu. truf, egg-plant, ch. livers, curry sa. in border of rice pilaf. Paiiiard, Stuf, w. fo-gras, truf. cock's combs and kidneys braised. When cold, add chaud-froid sa. mad. w. stock of ch. dec. w. truf. and white of egg’, jelly. Pane, “Breaded”. All ch. split carved or boneless sea dipped in butter and crumbs, broiled, or breaded En¬ glish style, gar. and sa. according to name. Paprika, Braised or saute w. paprika, moisten w. cream in border of rice. Parame, Rolled w. mirepoix matignon in paper, braised gar. w. fancy carrots and turnips, braised lettuce, demi-glace sa. Parisian ne, Braised, parisienne sa. gar. mu. head dec. ch. quen. w. tongue and truf. Parmentiere, Saute w. pot. in dice or noisette, moisten w. ch.-glace, fi-herbs. Pate, Divers ch. fo-meat w. crust paste, in tureen or pat¬ ties according to name. — 280 — Patti, Stuf. same albufera, braised, sup sa. w. paprika, gar. w. art. bottom and truf. Paysanne “Country style” braised in earthen pan or saute w. sliced veg. smothered w. butter, gravy. Perigourdine, All ch. cooked w. truf. stuf. braised, roast¬ ed, saute w. truf. brown and white sa. Petite mariee, Braised white, sup. sa. gar. w. carrots, asp. tips, green peas, noisette pot. Piemontaise, Braised or saute, on piemontaise risotto, mad. sa. w. tom. Pilaf, Chicken cut in small pieces or sliced raw, saute w. rice, Turkish style. Poche, “Poached”, French term for cooking white, smothered white, gar. and sa. according to name.