Vert-Pre, Braised, gar. w. green peas, green asp. tips,
string beans in losange shape, chivry sa.
Vichy, Braised or saute, gar. w. carrots, vicby style.
Victoria, Stuf. w. fo-gras and truf. in cocotte or tureen
w. noisette pot. tb. gravy, closed w. lute, or saute w.
veloute sa., gar. w. valencienne rice.
Vierge, Braised white sup. sa. gar. w. cock’s combs and
kidneys sliced calf’s brain, braised sweetbread white.
Viennoise, Braised or saute w. paprika sa. rice separat¬
ely, or breaded English style, fried in butter, cov. w.
brown butter, slices of lemon on top.
Vi I lard, Braised white, all. sa. gar. w. glazed sweet¬
breads cock’s combs and kidneys slices of tongue
between.
Vilieneuve, Saute, moisten, th. gravy, w. tom, sliced mu.
and truf.
Villeroy, Cold or hot, braised, when cold carved, cov. w.
villeroy sa. breaded English style and fried, divers sa.
or cold, cov. chaud-froid sa. dec. w. jelly around.
Vincent, Stuf. w. fo-gras dipped in brandy, braised gar.
w. French carrots, art. bottom, asp. tips, stock mixed
w. fo-gras puree and almonds butter.
Virginia, Saute, moisten w. cream, slice of Virginia ham
saute on top, corn fritters.
Voi-au-Vent, All ch. sliced w. divers gar. and sa. brown
or white according to name, and served in large patty
shells.
Waleski, Saute in dec. border of ch. fo-meat’. All sa. w.
sliced mu. and sweet peppers in dice.
Washington, Stuf. w. green corn, sweet and green pep¬
pers, braised, th. cream sa. gar. w. crust fil. w. cream¬
ed corn.
Westphalienne, Braised gar. w. noodles and Westpha¬
lian ham. sup-sa. or all sa.
Westzler, Saute, in rice border, all sa. w. sliced art.
bottom.
— 285 —
GANCEL’S CULINARY ENCYCLOPEDIA
Wilson, S’aut'e, moisten w. cream gar. w. sliced Virginia
ham, corn fritters, sweet pot. croquettes.
Wladimir, Cold, stuf. w. fo-gras, puree, chestnuts and
truf. braised glazed and dec. jelly around.
Windsor, In cocotte mad. sa. gar. w. truf. mu. cock’s
combs and kidneys, tongue in dice. Closed w. lute.
Zingara, Braised or saute, zingara sa.
SUPREME AND BREAST
Supremes et Ailes)
For supreme and breast the nerves should be re¬
moved. They are only cooked to order.
Filet Mignons are incrusted with truffles or tongue,
and laid on the breast.
Breast to be stuffed on top should be first lightly
cooked on one side, and lightly pressed. (Those for
complement or garnishings see chicken).
(For abbreviations, see Chicken)
Stuffed Supreme of Chicken
Larded Breast of Chicken and Filet Mignon incrusted
with Truffles on top
Agnes Sore!, Poached on long crustade fil. w. sliced mu.
th. all-sa. gar. w. dec. ch. mousseiine w. tongue and
truf, ring of truf and tongue around.
Ailes, “Wings” Term for ailes. Broiled poached, saute.
Gar, and sa, according to name.
Albufera, Stuf. w. ch. fo-meat w. truf. on tartelette in
heart shape fil. w. albufera rice. Supr. sa. sprinkled
w. truf.
Alexandra, P. sliced truf. on top. Cov. Mornay sa. glazed
gar. w. asp. tips, gravy.
— 286 —
POULTRY
Ambassadrice, Po. Sup-sa. gar. w, small sweetbreads
Stud. w. truf. asp-tips.
Ambroise, Incrusted w. truf. po. on f.-gras mousseline
w. truf. mad. sa. Same cold w. jelly.
Americaine, Breaded, English style fried, on Newburg
sa. w. ch. glace. Gar. w. terrapin croquettes.
Amphitryon, Breaded w. chop, truf/ Po. on mu. puree.
Mad-sa. gar. w. slice of fo-gras.
Page 139
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
Vert-Pre, Braised, gar. w. green peas, green asp. tips, string beans in losange shape, chivry sa.
Vichy, Braised or saute, gar. w. carrots, vicby style.
Victoria, Stuf. w. fo-gras and truf. in cocotte or tureen w. noisette pot. tb. gravy, closed w. lute, or saute w. veloute sa., gar. w. valencienne rice.
Vierge, Braised white sup. sa. gar. w. cock’s combs and kidneys sliced calf’s brain, braised sweetbread white.
Viennoise, Braised or saute w. paprika sa. rice separat¬ ely, or breaded English style, fried in butter, cov. w. brown butter, slices of lemon on top.
Vi I lard, Braised white, all. sa. gar. w. glazed sweet¬ breads cock’s combs and kidneys slices of tongue between.
Vilieneuve, Saute, moisten, th. gravy, w. tom, sliced mu. and truf.
Villeroy, Cold or hot, braised, when cold carved, cov. w. villeroy sa. breaded English style and fried, divers sa. or cold, cov. chaud-froid sa. dec. w. jelly around.
Vincent, Stuf. w. fo-gras dipped in brandy, braised gar. w. French carrots, art. bottom, asp. tips, stock mixed w. fo-gras puree and almonds butter.
Virginia, Saute, moisten w. cream, slice of Virginia ham saute on top, corn fritters.
Voi-au-Vent, All ch. sliced w. divers gar. and sa. brown or white according to name, and served in large patty shells.
Waleski, Saute in dec. border of ch. fo-meat. All sa. w. sliced mu. and sweet peppers in dice.
Washington, Stuf. w. green corn, sweet and green pep¬ pers, braised, th. cream sa. gar. w. crust fil. w. cream¬ ed corn.
Westphalienne, Braised gar. w. noodles and Westpha¬ lian ham. sup-sa. or all sa.
Westzler, Saute, in rice border, all sa. w. sliced art. bottom.
— 285 —
Wilson, S’aut'e, moisten w. cream gar. w. sliced Virginia ham, corn fritters, sweet pot. croquettes.
Wladimir, Cold, stuf. w. fo-gras, puree, chestnuts and truf. braised glazed and dec. jelly around.
Windsor, In cocotte mad. sa. gar. w. truf. mu. cock’s combs and kidneys, tongue in dice. Closed w. lute.
Zingara, Braised or saute, zingara sa.
SUPREME AND BREAST Supremes et Ailes)
For supreme and breast the nerves should be re¬ moved. They are only cooked to order.
Filet Mignons are incrusted with truffles or tongue, and laid on the breast.
Breast to be stuffed on top should be first lightly cooked on one side, and lightly pressed. (Those for complement or garnishings see chicken).
(For abbreviations, see Chicken)
Stuffed Supreme of Chicken
Larded Breast of Chicken and Filet Mignon incrusted
with Truffles on top
Agnes Sore!, Poached on long crustade fil. w. sliced mu. th. all-sa. gar. w. dec. ch. mousseiine w. tongue and truf, ring of truf and tongue around.
Ailes, “Wings” Term for ailes. Broiled poached, saute. Gar, and sa, according to name.
Albufera, Stuf. w. ch. fo-meat w. truf. on tartelette in heart shape, fil. w. albufera rice. Supr. sa. sprinkled w. truf.
Alexandra, P. sliced truf. on top. Cov. Mornay sa. glazed gar. w. asp. tips, gravy.
— 286 —
Ambassadrice, Po. Sup-sa. gar. w, small sweetbreads Stud. w. truf. asp-tips.
Ambroise, Incrusted w. truf. po. on f.-gras mousseline w. truf. mad. sa. Same cold w. jelly.
Americaine, Breaded, English style fried, on Newburg sa. w. ch. glace. Gar. w. terrapin croquettes.
Amphitryon, Breaded w. chopped truf. Po. on mu. puree. Mad-sa. gar. w. slice of fo-gras.