Gancel's culinary encyclopedia of modern cooking

Anglaise, Stuf w. chopped onions, bread crumbs, sage, seasoned, cop. ham or bacon, roasted, apple sa., served separately. Braise ou Daube, Gar. w. chestnuts, turnips, Flamande, chipolata, noodles, etc. Civet (See Hare, Game) carved, Confite, Carve the goose raw, salt and spice, let stand 24 hours, wash afterwards, melt the fat, put pieces in and cook 2V2 to 3 hours, put in jar and cover with fat. Vise, Fricassee style w. garlic puree and cream. NOTE. — For complement of gar. and sa. (See Duckling) FOIE-GRAS (Fatted Goose Liver) Braise, Braised, moisten, divers garnishings. Caisse, Salpicon, cut’ in dice, or sliced. Divers sauces. Escalope, Sliced, sprinkled w. flour, saute, divers gar¬ nishings and sauces. Financiere, Incrusted w. truf. braised. Financere sauce. (S'ee Chicken.) Mousse, (See under head of “Timbales” and “Moussen- lines” hot or cold, dec.) — 296 — POULTRY Parfait, Use Parfait in can (Best brand.) Pate, Pie, in crust, Strasbourg style. Perigueux, Incrusted w. truf. braised, garnished w. truf. Puree, Trimmings of goose liver, cooked and strained, seasoned. Sainte-Alliance, Braised in tureen, garnished truf. w. Champagne. Souffle, (See under head of “Timbales” and “Mousseli- lines.”) ); Terrine, Cooked in tureen, cold or Pate. Timbale, (See under head of “Timbales and “Mousse¬ lines.”) Vol-au-Vent, Sliced, saute w. mu. and truf. (See under head of “Patties”. Fresh Goose Liver incrusted with Truffles GUINEA HEN) (Pintarde) The guinea hen has not the same value as the phea¬ sant in culinary preparation, and is considered an inter¬ mediary of the turkey, and phesant. The preparation is the same as poultry. Guinea Hen — 297 — CANCEL'S CULINARY ENCYCLOPEDIA OSTRICH (Autruehe) Ony the breast of the young ostrich is edible and is prepared the same as turkey or chicken. Peacock PEACOCK (Paon) The meat of the young peacock is not very tempting and the old ones cannot be eaten at all, It is prepared the same as pheasant. The feathers are cured with — 298 — POULTRY alum; make the tail in shape of a fan, spread on a table, press with a heavy weight and let dry thoroughly. SQUABS AND PIGEONS (Pigeon et Pigeoneau) According to the epicure there are only two ways of cooking pigeons, roasted or with new peas. You can tell a young pigeon by the red feet and soft beak. Never bleed pigeons, always smother. (See poultry for com¬ plement of garnishings) . The young pigeon is noted for its delicacy of flesh and eajsy digestion. SQUAB (Abbreviations. See head of Chicken). Africaine, Saute or broiled, truffle sauce gar. with ch. quen, sweet peppers in dice and egg-plant saute. Amboise, Cut in quarters, saute, artichokes and truf. on croutons, Mad-sa. Asipic, Same chaud-froid in dec. mould fil. w. jelly. Ballotine, Boneless, stuffed divers stuffing, divers gar¬ nishings and sauces. Bordelaise, Split, saute w. artichokes and potatoes, cut in dice. iBouchees, Salpicon cut in dice, divers garnishings and sauces. (See Bouchees). Briand, Boneless, stuffed, braised, with tomatoes saute, gourmet sauce. Caroline, Sliced with boneless terrapin, in border of rice Maryland sauce. Casserole or Cocotte, In casserole or cocotte, divers stlyes. Cendrillon, Split, saute, covered with sausage meat and truffles, rolled in caul, breaded, broiled, truffle sauce. Chartreuse, In dec. mould, with vegetables, braised, fil.