Andalouse, Stuf, inside w. ch. saipicon, filet' mignon in-
crusted w. sweet peppers, Orly sa.
Arlesienne, Saute, on egg-plant, in heart shape, gar. w.
pound tom. French fried onions. Demi-glace-sa. w.tom.
Bayadere, Po.on creamed sliced mu. gar. w. large dec.
ch. quen. Slice truf. around.
Beaufort, Breaded, broiled. Gar. w. small Toulouse (See
Chicken). Sliced tongue in shape of cock’s comb trus¬
sed crawfish around.
Beil e-Claire, Sliced cold breast in curry sa. w. sliced
mu. and sweet pep. in dice.
Belie Heiene, Saute, on croq. asp-tips same shape, slice
of truf, on top, gravy.
Beranger, Saute, on tartelette fil. w. creamed mu.
Bigarade, Stuf. w. ch. fo-meat w. truf. mignon incrusted
w. cooked orange peel. Po. Mad.-sa. w. orange juice
and jul. of lemon and orange peel. Gar. w. quarters
of oranges
Bin da, Incrusted truf. and tongue. Po. on tartelet fil. w.
sliced creamed mu. •
Bodiska, Stuf. inside w. ch. fo-meat and fine-herbs,
breaded English style, fried in butter, Bordelaise sa.
gar. w. wild mu. in cream-sa.
Boistelle, Stuf. inside w. ch. fo-meat w. mu. puree and
fi-herbs- Po. in silver timbale or crust fil. w. creamed
mu. ring of ch-glace around.
Bragance, Saute, Moisten w. Port wine on slice bayonne
ham, covered with glass bell.
Bressoise, Saute on chesnut puree. Mad. sa.
Californienne, Stuf.w. ch- puree. Gov. w; ch. fo-meat
stud. w. pure gold leaf point w. truf. in the corner.
Gar. w. small Toulouse. (S’ee Chicken).
— 287 —
GAN CEL’S CULINARY ENCYCLOPEDIA
Caprice, Cooked. Cold, cov. w. f.-gras puree and chaud-
froid w. Chivry sa. Dec. checkered on top w. co¬
lored butter .on small Russian salad. Jelly w. truf.
Carmelite Po. Cold, chauf-froid sa. Dec. w., truf. gar. w.
crawfish mousseline. Jelly aroud.
Carnot, Stuf. w, f-gras fo-meat w. truf. mu. ch. glace,
mignon incrusted w. truf. on top. Po, Montebello sa.
Champignons, “Mushrooms”. All supreme, filet, wings
gar. w. mu. brown or white sa. according to name.
Chartres (A la), Stuf. inside ch. fo-meat w. taragon.
Po. Dec. w. scalded taragon leaf, Th. gravy w. taragon
around or white-sa.
Chaud-Froid, All wings, etc. Cov. w. chaud-froid-sa. and
dec. according to article.
Chi may, Saute gar. w. rnorils and as-tips. Mad-sa.
Chiselchurst, Larded w. truf. and larding pork. Sup-sa.
w. sliced truf.
Citorsa, Saute w.matignons. in jul. Moisten w. Marsala
wine. Sup-sa. around.
Comtesse, Incrusted w. truf. Po. gar. w. small patties
fil. w. asp-tips. Sup.-sa. w truf.
Cdtelette, Chicken Salpicon. Ch. fo-meat or wings in
chop shape. Gar. and sa. according to article.
Contissees, French term for “incrusted”. Supreme filet
mignon or wings w. round of truf. tongue, orange
p00^ 0^0.
Cussy, In heart shape, saute or medallion border w. ch.
fo-meat. Po. gar. w. art. bottom, cock’s combs and
kidneys. White truf. sa. or Mad.
Deschanel, Larded w. truf. and tongue. Pot on croq. 01
hominy mixed w. f-gras puree, same shape. S'up-sa.
Saute. Gar. w. cucumbers w. cream-sa. fleurons in
puff paste around, add gravy.
Dreux, Larded truf. and tongue. Po. gar. w. cock’s combs
and kidneys. All sa. w. truf.
Duglere, Cov. w. ch. fo-meat Sprinkled w. truf. Po.
Sup. sa. w. small ch. quen. and truf.
Ecariate, Incrusted w. tongue. Po. on slice tongue, same
shape. Sup-sa. gar. w. ch. quen. sprinkled w. tongue.
Ecossaise, Stuf. inside w. salpicon. Po. Ecossaise sa. or
cold chaud-froid-sa. of divers colors.
— 288 —
Page 140
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
Andalouse, Stuf, inside w. ch. salpicon, filet' mignon incrusted w. sweet peppers, Orly sa.
Arlesienne, Saute, on egg-plant, in heart shape, gar. w. pound tom. French fried onions. Demi-glace-sa. w.tom.
Bayadere, Po. on creamed sliced mu. gar. w. large dec. ch. quen. Slice truf. around.
Beaufort, Breaded, broiled. Gar. w. small Toulouse (See Chicken). Sliced tongue in shape of cock’s comb trus¬ sed crawfish around.
Beil e-Claire, Sliced cold breast in curry sa. w. sliced mu. and sweet pep. in dice.
Belle Hélène, Saute, on croq. asp-tips same shape, slice of truf, on top, gravy.
Bérangère, Saute, on tartelette fil. w. creamed mu.
Bigarade, Stuf. w. ch. forcemeat w. truf. mignon incrusted w. cooked orange peel. Po. Mad.-sa. w. orange juice and jul. of lemon and orange peel. Gar. w. quarters of oranges
Binda, Incrusted truf. and tongue. Po. on tartelet fil. w. sliced creamed mu. •
Bodiska, Stuf. inside w. ch. forcemeat and fine-herbs, breaded English style, fried in butter, Bordelaise sa. gar. w. wild mu. in cream-sa.
Boistelle, Stuf. inside w. ch. forcemeat w. mu. puree and fine-herbs- Po. in silver timbale or crust fil. w. creamed mu. ring of ch-glace around.
Bragance, Saute, Moisten w. Port wine on slice Bayonne ham, covered with glass bell.
Bressoise, Saute on chesnut puree. Mad. sa.
Californienne, Stuf. w. ch. puree. Gov. w; ch. fo-meat stud. w. pure gold leaf point w. truf. in the corner. Gar. w. small Toulouse. (S’ee Chicken).
— 287 —
Caprice, Cooked. Cold, cov. w. f.-gras puree and chaudfroid w. Chivry sa. Dec. checkered on top w. co¬ lored butter .on small Russian salad. Jelly w. truf.
Carmelite Po. Cold, chauf-froid sa. Dec. w., truf. gar. w. crawfish mousseline. Jelly aroud.
Carnot, Stuf. w, f-gras fo-meat w. truf. mu. ch. glace, mignon incrusted w. truf. on top. Po, Montebello sa.
Champignons, “Mushrooms”. All supreme, filet, wings gar. w. mu. brown or white sa. according to name.
Chartres (A la), Stuf. inside ch. fo-meat w. taragon.
Po. Dec. w. scalded taragon leaf, Th. gravy w. taragon around or white-sa.
Chaud-Froid, All wings, etc. Cov. w. chaud-froid-sa. and dec. according to article.
Chi may, Saute gar. w. rnorils and as-tips. Mad-sa.
Chiselchurst, Larded w. truf. and larding pork. Sup-sa. w. sliced truf.
Citorsa, Saute w.matignons. in jul. Moisten w. Marsala wine. Sup-sa. around.
Comtesse, Incrusted w. truf. Po. gar. w. small patties fil. w. asp-tips. Sup.-sa. w truf.
Cdtelette, Chicken Salpicon. Ch. fo-meat or wings in chop shape. Gar. and sa. according to article.
Contissees, French term for “incrusted”. Supreme filet mignon or wings w. round of truf. tongue, orange
pork.
Cussy, In heart shape, saute or medallion border w. ch. fo-meat. Po. gar. w. art. bottom, cock’s combs and kidneys. White truf. sa. or Mad.
Deschanel, Larded w. truf. and tongue. Pot on croq. of hominy mixed w. f-gras puree, same shape. S'up-sa. Saute. Gar. w. cucumbers w. cream-sa. fleurons in puff paste around, add gravy.
Dreux, Larded truf. and tongue. Po. gar. w. cock’s combs and kidneys. All sa. w. truf.
Duglere, Cov. w. ch. forcemeat Sprinkled w. truf. Po. Sup. sa. w. small ch. quen. and truf.
Ecariate, Incrusted w. tongue. Po. on slice tongue, same shape. Sup-sa. gar. w. ch. quen. sprinkled w. tongue.
Ecossaise, Stuf. inside w. salpicon. Po. Ecossaise sa. or cold chaud-froid-sa. of divers colors.
— 288 —