Planche, Planked, split and saute, gar. according to
name, divers sa.
Plaza, Stuf w. rice and ch. livers, braised w. mad. sa.
gar. w. gombo and stachy's th. gravy.
Poele, “Smothered”, Ancient French term for braised
or mode of braising gar. and sa. according to name.
Point-du-Jour, Saute, moisten red wine, bourguignonne
style w. capers, fi-herbs.
Poiignac, Stuf, ch. fo-meat w. jul. of truf, braised, after
cold cov. chaud-froid sa. w. mu. puree and truf.
Polonaise, Stuf. w. breadcrumbs, chopped fennel, parsley,
roasted, cov. brown butter w. crumbs, gar. w. braised
lettuce.
Pondichery, Braised or saute, in border of rice w. curry,
cov. curry sa. w. tom. and sweet pep.✪ Pondichery cut in dice.
Pontivienne, Saute, w. art., bottom and apples cut in
dice, moisten w. cider, fi-herbs.
Portugaise, Braised or saute w. chopped onions, mu.
pound tom. moisten, gar. w. stuf. tom. fil. w. risotto.
Pot-Pie, Same American w. dumplings (not covered w.
paste.)
Princesse, Braised white, sup. sa. w. asp. butter gar. w.
asp. tips and sliced truf, dec. ch. quen.
Primeurs, Braised, gar. w. new veg. in season, gravy.
Printanniere, Braised. Cold or hot, gar. w. fancy spring
veg. stock or jelly according to style.
— 281
GANCEL’S CULINARY ENCYCLOPEDIA
Provengale, Saute in oil w. pounded tom. garlic olives,
anchovies, fi-herbs.
Providence, Braised, gar. w. mu. art.-bottom in quarters,
olives, stuf, cucumbers, Mad.-sa.
Quo-Vadis, Stuf. w. chop. ch. liver, gizzard, onions,
tarragon. Braised, Cov. w. veloute sa. w. French
mustard and chopped tarragon.
Ravioli, Braised. Gar. w. Raviolis, gravy w. tom. Aiso
chopped ch. enclosed in ravioli paste.
Regence, Stuf. w. ch- f-meat w. crawfish culis. Braised,
white gar. Dec. ch. quen truf. all-sea. trussed craw¬
fish.
Reine, Braised, white. Gar. w. Dec. ch. mousse truf.
mu. and ch-quen.
Reine-Bianche, Stuf. w. ch. fo-meat tongue and truf. in
dice. Braised all sa. w. truf. mu. cock’s combs and
kidneys.
Reine Margot, Same Margot.
Reine-Marguerite, Stuf. ch. fo-meat mousse, braised, gar.
Dec. mould w. daisies, fil. w. mu. puree. Supr.-sa. w.
mu. puree.
Renaissance, Braised. Gar. w. fancy veg. all-sa.
Risotto, Braised or saute in border of risotto. Mad-sa. w.
tom.
Ritz, Braised. Same Albufera, in Cocotte. Closed with
lute.
Riiz, “Rice”, Boiled, braised w. rice. All-sa.
Rosa Bonheur, Braised, gar. w. mu-head. truf. oysters,
Nantua-sa. Dec. crawfish quen.
Rohan, Braised. Gar. w. fo-gras, stud. w. truf. Tarte-
lette fil. w. cock’s combs and kidnys. All-sa.
Rose Marie, Braised when cold cov. w. chaud froid sa.
w. paprika. Dec. gar. w. ham fo-meat mousse. Dec.
w. truf., jelly around.
Rose de Mai, Braised white. Cov. w. white chaud-froid
sa. Dec. w. truf. white of egg, ch. mousseline w. tom.
jelly around.
Rossini, Braised. Gar. w. slices of fo-gras, and noodles.
Mad.-sa.
Roti, Roasted on spit, in oven or pan, butter and gravy.
Natural juice is the best.
— 282 —
POULTRY
Romaine, Saute, moisten brandy and wine, veloute, gar¬
lic, butter and fi-berbs.
Roumaine, Saute. Moisten w. vinegar, raisins, demi-
glace-sa. fine-herbs.
Saint-Cyr, Braised, when cold add chaud-froid sa.. Dec.
gar. w. fo-gras mousseline and boneless lark, stuf. f-
gras, jelly around.
Saint-Lambert, Braised or saute, w. matignon mirepoix,
moisten wine, tom-sa. strained, gar. w. pearl size car¬
rots and fresh green peas, chop, parsley.
Page 137 · 1 recipe record 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.
AI-modernized reading of the original text
Planche, Planked, split and saute, gar. according to name, divers sa.
Plaza, Stuf w. rice and ch. livers, braised w. mad. sa. gar. w. gombo and stachy's th. gravy.
Poele, “Smothered”, Ancient French term for braised or mode of braising gar. and sa. according to name.
Point-du-Jour, Saute, moisten red wine, bourguignonne style w. capers, fi-herbs.
Poignac, Stuf. ch. fo-meat w. jul. of truf, braised, after cold cov. chaud-froid sa. w. mu. puree and truf..
Polonaise, Stuf. w. breadcrumbs, chopped fennel, parsley, roasted, cov. brown butter w. crumbs, gar. w. braised lettuce.
Pondichery, Braised or saute, in border of rice w. curry, cov. curry sa. w. tom. and sweet pep. cut in dice.
Pontivienne, Saute, w. art., bottom and apples cut in dice, moisten w. cider, fi-herbs.
Portugaise, Braised or saute w. chopped onions, mu. pounded tom. moisten, gar. w. stuf. tom. fil. w. risotto.
Pot-Pie, Same American w. dumplings (not covered w. paste.)
Princesse, Braised white, sup. sa. w. asp. butter gar. w. asp. tips and sliced truf, dec. ch. quen.
Primeurs, Braised, gar. w. new veg. in season, gravy.
Printanniere, Braised. Cold or hot, gar. w. fancy spring veg. stock or jelly according to style.
— 281
Provengale, Saute in oil w. pounded tom. garlic olives, anchovies, fi-herbs.
Providence, Braised, gar. w. mu. art.-bottom in quarters, olives, stuf, cucumbers, Mad.-sa.
Quo-Vadis, Stuf. w. chopped ch. liver, gizzard, onions, tarragon. Braised, Cov. w. veloute sa. w. French mustard and chopped tarragon.
Ravioli, Braised. Gar. w. Raviolis, gravy w. tom. Aiso chopped ch. enclosed in ravioli paste.
Regence, Stuf. w. ch- f-meat w. crawfish culis. Braised, white gar. Dec. ch. quen truf. all-sea. trussed craw¬ fish.
Reine, Braised, white. Gar. w. Dec. ch. mousse truf. mu. and ch-quen.
Reine-Bianche, Stuf. w. ch. fo-meat tongue and truf. in dice. Braised all sa. w. truf. mu. cock’s combs and kidneys.
Reine Margot, Same Margot.
Reine-Marguerite, Stuf. ch. fo-meat mousse, braised, gar. Dec. mould w. daisies, fil. w. mu. puree. Supr.-sa. w. mu. puree.
Renaissance, Braised. Gar. w. fancy veg. all-sa.
Risotto, Braised or saute in border of risotto. Mad-sa. w. tom.
Ritz, Braised. Same Albufera, in Cocotte. Closed with lute.
Riz, "Rice", Boiled, braised w. rice. All-sa.
Rosa Bonheur, Braised, gar. w. mu-head. truf. oysters, Nantua-sa. Dec. crawfish quen.
Rohan, Braised. Gar. w. fo-gras, stud. w. truf. Tartelette fil. w. cock’s combs and kidnys. All-sa.
Rose Marie, Braised when cold cov. w. chaud froid sa. w. paprika. Dec. gar. w. ham fo-meat mousse. Dec. w. truf., jelly around.
Rose de Mai, Braised white. Cov. w. white chaud-froid sa. Dec. w. truf. white of egg, ch. mousseline w. tom. jelly around.
Rossini, Braised. Gar. w. slices of fo-gras, and noodles. Mad.-sa.
Roti, Roasted on spit, in oven or pan, butter and gravy. Natural juice is the best.
— 282 —
Romaine, Saute, moisten brandy and wine, veloute, gar¬ lic, butter and fi-berbs.
Roumaine, Saute. Moisten w. vinegar, raisins, demiglace-sa. fine-herbs.
Saint-Cyr, Braised, when cold add chaud-froid sa.. Dec. gar. w. fo-gras mousseline and boneless lark, stuf. fgras, jelly around.
Saint-Lambert, Braised or saute, w. matignon mirepoix, moisten wine, tom-sa. strained, gar. w. pearl size car¬ rots and fresh green peas, chop, parsley.
Records on this page
Pondichery