Gancel's culinary encyclopedia of modern cooking

Saint-Charles, Larded tongue, braised, gar. w. stuf. mu. th. gravy. Saute, French term for fried in butter, gar. and sauce |acultative. Sevigne, Split, saute, stuf w. ch. salpicon, breaded, fried, gar. w. asp. tips, madera sauce — 301 — Sous-Cloche, Boneless, stuf. f-gras, saute, moisten w. mad. and gravy, gar. and sa. according to name. Under glass. Stan i las, Split, saute, stuf. w. f-meat gratin breaded, fried, all sa. w. sliced truf. mu. and chopped olives. Supreme, See ch. wing and supreme gar. and sa. facul tative. Sylvain, Cut in four, saute in casserole w. mu. or wild mu. sage leaves savory hebs and fine-herbs. Thiers, Cut in four, cooked, pickled in lemon juice and oil, sea. dipped in batter, fried, gar. w. cauliflower saute, piquante sauce. Valenciennes, Stuf. w. fo-meat gratin, braised in border of rice Valenciennes, gravy w. tom. Verdi, Boneless stuf, fo-gras, po. cov. w. ch. fo-meat sprinkled w. chopped pistachio, po. on puree of tom. in crustade facultative. Villeroy, Braised, cut in two, cov. villeroy sa. breaded English style, fried, Perigueux sauce. Vin, Braised or saute, moisten w. divers wine. Vol-auVcnt, In large patty shelle. (See Chicken.) Vivian ne, Boneless stuf. f-gras, braised or saute, cov. Colbert sauce, Julienne pot. around. Wilson, Boneless in cocotte w. fresh mu. noisette pot. gravy, close w. lute, baked. TURKEY AND YOUNG TURKEY (Dinde et Dindonneau Turkey is cooked the same as chicken. An old turkey should be boiled or braised, young ones roasted or broiled. However, one can always vary the preparations and garnishings, such as; bourgeoise, celery, mushrooms, chipolata, taragon, financiere, Godard, jardiniere and chestnuts. — 'For complement (See Poultry). — 302 — BREAST OF TURKEY (My last creation) Gastronome, Breast of turkey, larded and roasted w. butter. Duchesse, On w. creamed mushrooms, gar. w. art. bot. fil. w. green peas puree. Prlncesse, Asp. tips, in cream and truffles. Chatelaine, Puree of chestnuts and puree of green peas, supreme sauce w. soubise. Comtesse, With sliced artichoke bottoms in cream.— For complement, see chicken. CHICKEN GIBLETS (Abatis de Volaille) The giblets of poultry, such as chicken, geese and turkey are prepared differently from those of meat. The combs, kidneys and livers are used for garnishings of Vol-au-Vent, Patties and Salpicon. The famous Strasburg Pie is made of goose liver; also it is prepared with truffles, braised, saute or in aspis. GIBLETS (Abatis) Giblets are composed of wings alone oi* with the neck, gizard and liver. (See Meat and Poultry). They are prepared; bourgeoise, bourguignonne, chipolata, fri¬ cassee, hochepot with onions or turnips, printanier, etc. A different variety of sauces are made also. The liver is prepared brochette, saute, chasseur, creole, coquille, pate or pilaf. Chicken liver should be soaked in milk 12 hours before using. COCK’S COMBS AND KIDNEYS Soak the combs in cold water 24 hours. Scald, take out side skin off, trim, put again in cold water, let stand another 24 hours, cook in white stock. Clean kidneys and cook in white stock, or cook with combs. They are prepared, broiled on skewer, fried, willeroy or saute, with different highly seasoned sauces. — 303 — (Grands et Petits Gibiers) « ^