Gancel's culinary encyclopedia of modern cooking

w. braised cabbage. Madera sa. Divers style. Chaud-Froid, Boneless, roasted or braised, chaud-froid sa. decorated jelly around. Chipolata, Braised, gar. same chicken. Champignons, Braised, gar. w. mushrooms or wild mu. etc. — 299 — Compote, Braised or roasted, gar. with salt pork, small glazed onions, mushrooms, Madera sauce. Concombres, Braised, broiled or roast, garnish w. cu¬ cumbers or saute. Cotelette, Split in half chop shape or salpicon in chop shape, same as croquettes, gar. and sa. Crapaudine, Split in frog shape, saut6, breaded, broiled Deviled sauce. Crispi, Boneless, stuffed, saute, garnished with mushrooms, truf. and ham, hot ravigote sa. Cromesquis, Salpicon rolled in caul, dipped in batter fried. Divers sauces. Desosse, Boneless, braised, broiled, saute, divers gar. and sa. Diplomate, Boneless poached, cov. w. villeroy beraded, fried, gar. w. quenelles of squab, mushrooms, and truffles, madera sa. Duxelles, Boneless stuffed w. duxelles, breaded, fried Colbert sauce. Estouffade, In tureen, gar. sliced mushroom, small glazed onions, thick gravy. Close w. lute. Farcis, Stuffed, roasted, braised , boneless, divers stuf¬ fings, gar. and sauces. Financiere, Braised, garnished w. small financiere. (See Chicken). Flourens, Stuffed w. marrow, ham, crumbs, fine herbs, braised, garnished with glazed sweetbreads on arti¬ choke bottom, thick gravy. Galantine, Same ch. galantine w. jelly or aspic. Gauthier, Split, saute, cov. w. chicken forcemeat w. truf. breaded, broiled, Nantua sauce. Gelinotte (En), Hazel grouse style. Breast only roasted on canape of f-gras, heart shape add head w. eyes, . gar. and sauces. Grazeiila, Boneless, stuf. w. fo-meat, po. in cocotte w. asti wine, seedless fresh grapes and art. bottom, cut in 4. Close w. lute, baked. Grille, Broiled, gar. and sa. •Impromptu Cut in four, saute w. shallots, moisten, fine herbs. 300 — P-0 ULTRY Italienne, Braised, Italian sauce with ham cut in dice garnished w. artichokes cut in 4. La Valliere, Braised, gar. wr. green peas ham and small glazedonions, madera sauce. Mascotte, Boneless or carved, same chicken. Medallion, Braised, cov. w. chaud-froid sa. dec. jelly or hot, dec., gar. and sa. according to name. Minute, Cut in four, saute w. mushrooms, moisten, fineherbs. . Monaco, Cut in four, saute w. mu. truf. art', gravy. Mousse and Mousseline, Same chicken. (See Mousse.) Nesles, Split, saute, cov. w. fo-meat gratin w. truf. gar. w. sweetbreads stuf. mu. w. ch. puree, mad. sauce. Olives, Braised, gar w. stuf. olives, madera sauce. Papillote, Split or boneless, saute, cov. w. th. duxelles sa. sliced saute ham in papillote, bake. Pates, Hot or cold, same chicken. Petit Pois, Braised, broiled, saute, roast, gar. w. green peas according to name. Polonaise, Roasted. S’ame chicken. Printanniere, Braised, roasted gar. w. spring vege. o* fancy mixed veg. th. gravy. Racine, Braised, gar. w. bouquet of jul. of carrots, tur¬ nips, celery and glazed small onions between, gravy. Raisins, Braised, gar. w. peeled seedless fresh grapes in cocotte, close w. lute, baked or w. dry Malaga raisins with brown sauce. Richard, Boneless in cocotte. (See quail Richelieu). Rcti, Roasted on spit, in oven or pan, stuffed faculta¬ tive, butter or gravy, gar. w. cress. Salmis, Roasted, carved in 4, salmis sa, w. mu. truf. crust stuf.. w. fo-meat gratin.