Gancel's culinary encyclopedia of modern cooking

Jules Janin, Saute on sliced mu. moisten w. veloute sa. and fo-gras puree, chopped parsley. Joffre, Stuf. in side mu. puree cov. ch. fo-meat on top, stud w. pure gold leaf, po. gar. w. creamed mu. and stick of ch. quen. cov. w. gold leaf Kimball, Breast sliced cold, in cream sa. w. green and sweet pep. boiled pot. cut 10 cent size, lobe of nuts on top. — 290 — King, Breast of ch. sliced cold. (See sweetbread), or tb, Newburg sa. w. mu. green and sweet pep. slice truf on top. Lorenzo, Incrusted w. truf. po. gar. w. stuf. olives, art. bottom in 4 truf. wild mu. Mad. sa. Lucullus, Incrusted w. truf. po. on slices of fo-gras saute, gar. w. truf. cooked w. Champagne around, lucullus sa. Lyonnaise, Saute on slices of salt pork, gar. w. braised chestnuts., mad. sa. Marceau, Stuf. in side ch. fo-meat w. fo-gras filet incrusted truf. on top. Po. gar. w. mu. head. Mad. sa. Marechale, Breaded w. chopped truf. po. gar. w. asp. tips, w. jul. of truf. or breaded English style gar. w. Toulouse sa. Margoton, Breast po. when cold, cov. chaud-froid sa. w. curry, sprinkled w. coral, in mould surrounded w. jelly and dec. w. hard eggs and gerkins filled w. jelly. Mari e-Antoinette, Po. gar. w. asp. tips, green peas, mu. art. bottom, in 4 small noisette pot. Hongroise sa. Mari e-Louise, Heart-shape, stuf. in side mu. puree, po. om art. puree, sup. sa. w. soubise. Marie-Therese, Po. on pilaf rice w. ch. in dice and slices of tongue on top, sup. sa. Maryland, Breaded and fried in butter, same chicken. Mascotte, Saute gar. w. art. bottom fil. w. pot. and truf. pearl size. Medaillon, Medallion shape, dec. po. or saute, gar, and sa. according to name. Medicis, Stuf. in side w. fo-gras salpicon filet incrusted truf. po. gar. mu. truf. olives and ch. quen. Mexicaine, Po. w. matignon. Cooked, then put inpapilldtte style w. ham and Mexicaine sa. Mignon or Mignonette, Cut in small filet mignon, dec. on art bottom, fil. w. ch. puree, sup. sa. Mirabeau, Stuf. inside w. duxel w. truf. po. breaded English style, fried, gar. w. small Toulouse. Mireille, Saute, on Anna pot. gar. w. pound, tom. art. bottom in 4, cov. w. browned butter. Monarque, Saute, on slice of fo-gras, saute, whole truf. cooked w. champagne. Lucullus sa. \ — 291 Montagnac, Larded truf. and tongue, po. on art, puree, Mad.-sa. i' _ Montaigne, Stuf. in side w. puree soubise, breaded, English style, fried in butter on pot. puree, Mad-sa. Montpensier, Breaded English style, fried in butter, gar. w. asp. tips, slice truf. on top, browned butter. Mordkin, Saute w. sliced mu. and paprika moisten ere. sliced truf. around. Nonette, Wing paupiette style, rolled boneless reed bird in center stuf w. fo-gras puree, po. in crust or fancy basket. Orientale, Saute, on Oriental risotto, gar. w. stuf. okra, chayottes, sup. sa. w. tom. and saffron. Or!y, Breast, pickled w. lemon juice and oil sea, dipped in batter, fried, orly sa. Pajorski. 1 pound of raw ch. breast, chopped w. half pound butter, sea. reform wing, breaded and fried. Add bread crumbs and cream. Papillote, S'aute in paper case w. sliced ham and th. duxel-sa. Baked. Parisienne, Heart shape. Po. or saute on slices of ton¬ gue. Parisienne sa.. gar. w. dec quen. tongue and truf and ch. Parmesane, Saute on polenta, or bread crumbs and parmesan cheese, browned butter.