Gancel's culinary encyclopedia of modern cooking

Patti, Stuffed inside w. fo-gras, mignon incrusted truf. on top. on puree of ch. Sup-sa. w. chopped pistachio. Paupiette, Sliced, stuf. w. fo-meat, rolled. Po. gar. and sa. according to name. Perigourdine, All wings or breast. Gar. w. truf. or Sa. w. truf. brown or white. Pique, All breasts, larded w. pork, truf, tongue, poached or saute, gar. and sa. according to name. Polignac, Po. on Sup-sa. w. jul. of truf. and mu. Poitrine, Whole breast, larded with pork, truf. or ton, according to style, gar. and sa. Princesse, Incrusted truf. and tongue. Po. gar. w. art. bottom, fil. w. asp-tips. Sup-sa. w. asp-butter. Princiere, Cov. w. ch. fo-meat sprinkled w. truf. mignon breaded w. pistachio. Po. gar. w. cock’s combs and kidneys, whole truf. Sup-sa. w. pistachio butter. Printanniere, Po. Cov. w. Chivry sa. gar. w. fancy veg. Regence, Po. on ch. fo-meat w. crawfish butter, All sa. gar. w. cock’s combs and kidneys whole truf. Reine, Cov. ch. fo-meat mousseline, filet, incrusted truf. on ovale crustade, fil. w. sweetbread salpicon. Sup. sa. w. truf. Riviere, Larded w. truf. and larding pork, wrapped in paper dipped in oil. Broiled slowly. Bordelaise sa. served separately. Richelieu, Breaded, fried in butter, Maitre d’Hotel butter w. truf. Rimini Larded w. truf. Po. in crust, made w. puff paste, same shape fil. w. mu. puree. All sa. Rossini, S’aute, on slice of fo-gras, truf. sa. Sadi-Carnot, Stuf. inside mu. and truf. salpicon, filet mignon incrusted. Cboron sa. Saint-Denis, Stuf inside mu. puree, breaded, broiled or fried in butter, on sliced creamed mu. Saint-Germain, Dipped in butter, breaded, broiled on fresh peas puree, pot. noisette around. Bearnaise sa. Saute, All Breasts and Wings saute or fried quickly in butter, gar. and sa. Sherry Louis, Same “Grant”. Deviled sauce. Sous Cloche “Under Glass Bell”. Gar. and Sa. faculta¬ tive. Supreme, French term for breast of chicken, gar. and sa. Surcouf, S’tuf, inside ch. salpicon. Cov. ch. fo-meat, dec. in crust boat shape, fi. w. Toulouse. (See Ch.). Sup-sa. w. crawfish butter. Talleyrand, Stuf, inside w. f- gras fo-meat, filet-mignon incrusted truf. Po. in crust fil. w. macaroni w. f-gras puree, truf. sa. Toulousaine, Stuf. inside w. f-gras, filet incrusted on top w. truf. and tongue, gar. w. small Toulouse. (See Ch.) Turban ou Couronne, Terms for dressed wing or breast in crown shape, or in dec. Savarin mould. Fil. w. ch. fo-meat, gar. and sa. according to name, use mousse¬ line. Valengay, Stuf. inside w. salpicon of truf. th. All-sa. breaded English style, fried in butter on mu. puree w. truf. gar. w. crust, coy. w. ch. fo-meat mousseline, cock’s comb shape po. gravy. Valois, Breaded English style, fried in butter. Gar, w. small olives. Valois sa. Valeri, Po. cov. w. soubise, breaded English style, fried in butter, filet incrusted w truf.. po. and placed on top. Mad-sa. w. mu. and truf. Verneuil, Pickled. Same Orly. On Art. puree, gar. w. bread crust fil. w. f.-gras puree. Villeroy, Po. cov. w. Villeroy-sa., breaded English style, fried in butter white truf-sa. Wilson, Breaded style, fried in butter on creamed fresh mu. gar. w. small corn fritters and small round pot. croquettes. Wolseley, Stuf. w. ch. fo-meat w. truf. Po. gar. w. asp. tips. Sup-sa. DUCK AND DUCKLINGS Canards et Cannetons)