Gancel's culinary encyclopedia of modern cooking

Grimaldi, Paste, gar. filet of sole, macaroni, truf., shell¬ fish coulis sauce. Imperatrice, Cold dec. crown mould w. truf., fil. of ch. mousse and fo. g. w. jelly. Imperial, Dec. crown mould w. truf. and tongue, fil. w. ch. fo. meat, sal. of julienne, truf., mu. tongue, Lucullus sauce. Irving, Dec. mould w. truf. fil. w. game fo. meat, sal. of game, champagne sauce. Laffitte, Crust made of cornmeal or polenta gar. w. foi. g. financiere sauce. Lagardere, Dec. mould w. truf. and tongue, fil. w. ch. fo. meat, sal. mu. and beef palates, round croquette of chestnut laid on top, supreme sauce. La Valliere, Dec. mould w. truf., fil. w. game fo. meat, sal. of feame, foi. g. and truf., mad sa. Lombarde, Paste gar. w. sweetbread, truf. and chestnuts, Lombarde sauce. Lucullus, Paste gar. w. foi. g. and truf., champagne sa. baken in oven. Cold w. jelly. Marechale, Mould w. ring of truf. at bottom, fil. w. ch. fo. meat, and chopped tongue, center fil. w. ch. puree and soubise, truf. sauce. Marguerite, Dec. mould, w. daisies, centre made of tongue, leaves made w. ch. sprinkled w. fried bread crumbs, fil. w. ch. and mushrooms mousse fo. meat, supreme sa. Marie Louise, Cold mousse of ch. puree, dec. truf. jelly. Marie Stuart, Mould sprinkled w. pistachio, tongue and truf. fil. w. ch. fo-meat, only for large quenelles, Colbert sauce. — 33 — Marly, Dec. mould w. truf., game. Fo. meat, game sal. tomato sa. w. game essence. Medicis, Savarin paste, empty, gar. w. foie-g. truf., tongue, all. sa. w. tomatoes. Metternich, Paste gar. w. filet of game, foi. g., truf., coulis of game w. fine champagne sa. Milanaise, Paste filled w. fine spaghetti, small finan¬ ciers garnishing w. tomato sauce. Mlrabeau, Paste gar. w. sliced game, truf., mu. salmis sa. Montana, Dec. mould w. truf., fil. w. ch. fo. meat, salpicon of ch. liver, truf. and duxelles, truf. sa. Montargis, Dec. mould, alternated w. truf. and tongue, fil. w. ch. fo.-meat, center fil. mu. puree, tongue and truf. cut in dice, supreme sauce. Montesquieu, Mould sprinkled truf. and hard chopped, white egg, fil. ch. fo.-meat, center foie-g. and truf., mad. sa. w. truf. essence. Montgomery, Dec. mould w. tongue and truf. fil. w. game, fo.-meat, sal, of game, truf., mu. supreme sa. with game essence. Montpensier, Dec. mould truf. and tongue, fil. w. sweet¬ bread, fo.-meat, sal. of sweetbread mu. truf. supreme sauce. Mont St. Jean, Dec. mould w. mosaic, fil. w. ch. fo.-meat, Volaille sal. truf. sauce. Mo riot, Dec. mould w. truf. and tongue, fil. w. ch. fo.- meat, sal. ch. truf., tongue, foyot sa. Mosaique, Dec. mould mosaic, fil. w. game fo.-meat sal. foi-g. and truf. Colbert sauce. Mousse! ines and Mousse, Divers dec. mould, fil. w. mousse fo. meat, ch. fish, game, sweetbread, etc., sa. and garnishing according to article. Namur, (Cold). Crust paste filled w. cooked game mous¬ seline, slice of truf. and jelly on top. Napolitaine, Mould surrounded w. short bits of macaroni fil. w. tongue and truf. fil. w. ch. fo.-meat, center gar. w. sal. according to article. Napolitaine sauce. National, Hot or cold. Dec. mould w. colors according to nation, the sauce same. — 34 — Nectarine, Cold round mousse of foi.-g. cover w. chaud-froid sauce. Dec. w. truf. and pistachio, jelly around.