Gancel's culinary encyclopedia of modern cooking

Saint-Mande, Saute, moisten wine. gar. w. asp.-tips, green peas, macaire pot. Samos, Sautd. Moisten w. samos wine, pounded tom. and seedless raisins. Santa Lucia, Stuf. w. truf. Braised w. marsala wine gar. w. sliced f-gras saute. Savary, Breaded English style, fried in butter, gar. w. asp-tips, cream-sa. Sec, Carved. Saute w. butter, chopped shallots white wine, ch-glace and fine herbs. Servia, Saute w. sliced mu. in border of rice. Mad.-sa. w. fi-herbs. Sicilienne, Braised or saute, gar. w. macaroni w. culis of beef, f-gras, and truf. cut in dice cock’s combs and kidneys. Mad-sa. w. tom. Signora, Saute w. mu. pounded tom. lemon iuice, fine- herbs. Signoret, Saut§ w. mu. and truf. Mad. sa. in tureen. Closed w. lute. Sot-I’y-Laise, “Nuts of back of chicken” generally used for Patties or in divers sa. Souffle, Braised white. When cooked, take off the breast and fil. w. ch-fo-meat mousse cov. w. the breast and poach. Divers gar. and sa. Same cold. Cov. chaud-froid sa- Dec. jelly around. Southern Style, (See “Mode du Sud”). Souvaroff, Stuf. w. f-gras and truf. Braised in tureen w. truf. and Mad.-sa. closed with lute. Stanley, Saute w. shredded onions, moisten w. cream and braised. Strained, add. truf. cut in dice. Same w. horseradish gar. w. fried bananas. — 283 — GAN CEL’S CULINARY ENCYCLOPEDIA Sylvana, Stuf, w. field mu. saute cooked in tureen w. green peas French style. Cooked 45 to 60 minutes in oven. Talleyrand, Braised white w. Mad.-sa. gar. w. macaroni, th. w. f-gras and large jul. of truf. Mad-sa. w. truf. Tamale, “Mexican” Chopped chi. w. pimento sa. and olives, highly sea. rolled in corn meal mush, enclosed in corn husks and boiled. Served hot. Taragonaise, Saute w. ring of onions, salt pork, french carrots, moisten w. Malaga wine. Tartare, Deviled and broiled. Tartar e-sa. or Diable-sa. Terri ne, Cooked in tureen. Divers style, boneless stuf. Tessinoise, Braised. Gar. w. noodles. Knob celery, th. gravy. Timbale, See under head of mousse, fo-meat, etc. Tivoli, Braised, Gar. w. stuf. mu. asp. tips th. gravy. Tosca, Stuf, w. risotto w. f-gras .gar. w. braised fennel root. th. gravy. Toulouse, Braised gar. w. mu-head. truf. quen. olives, cock’s combs and kidneys, small sweet breads. All-sa. Tourte, Ancient term for “Vol-au-ent” or large patties made in puff paste. Divers garnishing. Trianon, Braised white, gar. w. ch-quen. four different colors in bouquet. Sup.-sa.. Truffe, Braised. Roasted, saute w. truf. according to style. For roast, chop the peeling of truf. w. leaf lard, sea add. truf. and Mad.-sa. stuff chicken the day be¬ fore roasting. Tunisienne, Saute, moisten, gar. w. croquettes of ch, li¬ ver and gizzard, th. mad. sa. pot. small tom. trussed crawfish, mad. sa. Tyrolienne, Saute, gar. w. pound tom. apples in quarters saut„ nut sausages, th. gravy. Valencienne, Braised or saute, in border of risotto va* lencienne ,sup. sa. w. tom. sa. Varsovienne, Saut§ w. chop, onions, pimentos in dice, moisten white wine, chop, fennel, parsley and garlic. Vaucan,, Saute, w. shallots, moisten w. wine pound tom. chop, taragon and chervil. Vendeenne, Saute, w. small onions, moisten white wine, fine-herbs. — 284 — POULTRY Venitienne, Braised white, gar. w. mu. sliced veal, brains, cock’s combs and kidneys venitienne sa. Verdi, Saute, moisten w. asti wine in border of piemon- taise risotto.