Chartreuse, In mould dec. w. veg. fil. w. braised cabbage,
thick gravy w. essence. ’
Chaud-Froid, Boneless stuf. braised, cov. chauf-froid sa.
dec. jelly around, whole or carved in dec. mould w.
jelly in aspic, etc.
Christophe Colomb, Boneless, stuf. cooked, put in egg
shell, fil. w. bird salpicon, on round crust bread, bird’s
head producting from top of egg, salmis sauce.
D’Aumale, Game, fo-meat or game salpicon chop-shape
or in mould, fil. w. fo-meat, po. and sa. w. essence and
jul. truf. and mu.
Dauphinoise, Roast on puree of fresh peas and sliced
ham saute, th. gravy w. essence.
Feuille de Vigne, Rolled in large grape leaf and larding
pork, roasted, gravy of game.
Financiere, Braised or roasted, gar. w. small finaheiere
and game essence. (See Chicken Financidre).
Fine Champagne, Roasted or saute, make sa. w. intes-
t'ins, moisten w. fine champagne, highly seasoned,
generally woodcock, snipe, etc.
Gelee, Roasted or braised, with jelly.
Grecque, Roasted or saute, gar. w. risotto greek style
or rice pilaf.
Grille, Split. Broiled, gar. and sa. according to style.
Impromptu, Saute minute w. mu. and truf., moisten w.
essence, on canape cov. w. game fo-meat gratin.
— 306 —
LARGE AND SMALL GAME
J u die, Braised or roasted on braised lettuce, gar. w. ch.
kidneys and truf. gravy w. essence.
Julie, Split saute w. chopped truf. rolled in caul, bread¬
ed, broiled w. sour grape juice.
Kleber, Braised or saute in crust' w. fo-gras and art. in
dice, gravy w. essence.
Liegeoise, In casserole or cocotte w. butter juniper ber¬
ries and crust of bread. Apple sa. glazed, served sepa-
ratly, thrush prefered.
Lilly, Split saute, between two pieces of toast cov. w.
fo-gras puree, moisten w. mad.
Lucullus, Boneless, stuf. w. f-gras use small bird) in
emptied raw truf, cov. w. truf. pulp and Xeres wine,
baked or in small casserolette baked.
Marianne, In earthen pan w. sliced apples and crumbs
on top✪ Marianne, baked.
Marquise, Boneless ,stuf. w. f-gras in cocotte w. jul truf.
in gravy.
Mace re, All game pickled w. divers wines. (See pickled
articles.)
Manchester, Boneless., stuf. w. fo-meat and duxelles,
rolled in caul, broiled gravy w. essence.
Montreuil, Boneless, stuf. peach shape, braised, cov. w.
chauf-froid sa % white % pink, in basket w. jelly.
Minute Split saute quickly, moisten in toast, fine-herbs.
Birds in Nest
Nid., Boneless, stuffed, braised, divers styles, bird’s
head on top in a nest, gravy w. essence, cold w. chaud
froid sauce.
307 —
CANCEL'S CULINARY ENCYCLOPEDIA
Normande, In emptied apples cov. w. apple pulp and ci¬
der brandy, wrapped in bread paste✪ Normande, baked.
Panier, All small game in basket, made w. spaghetti in
potatoes or paste, roasted, braised, hot or cold, ac¬
cording to style.
Papillote, Split, saute, cov. w. duxelles and slices of
ham✪ Papillote saute in paper case, papillote style.
Pate, “Pie”, Cold game pie, in tureen, or hot bouchees.
Patties, etc. (See Bouchees).
Pauillac, Split saute, on canape fil. w. game fo-meat or
fo-meat gratin, moisten w. rhum✪ Pauillac and burn.
Parmentier, Boneless, stuf. w. f.-gras, rolled in grape
leaf, cooked in emptied raw potatoes✪ Parmentier, baked.
Paysanne, Saute w. salt pork, small onions and pot,
cooked in tureen.
Pere Philippe, Saute w. salt pork, same Cafe de Paris,
baked.
Raisins, In cocotte w. peeled and seedles fresh raisins.
Close w. lute, baked.
Riche, Roast w. intestins and f-gras pu. (S’ee fine cham¬
pagne.)
Page 149 · 5 recipe records on this page
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chartreuse, In mould dec. w. veg. fil. w. braised cabbage, thick gravy w. essence. ’
Chaud-Froid, Boneless stuf. braised, cov. chaud-froid sa. dec. jelly around, whole or carved in dec. mould w. jelly in aspic, etc.
Christophe Colomb, Boneless, stuf. cooked, put in egg shell, fil. w. bird salpicon, on round crust bread, bird’s head producting from top of egg, salmis sauce.
D’Aumale, Game, fo-meat or game salpicon chop-shape or in mould, fil. w. fo-meat, po. and sa. w. essence and jul. truf. and mu.
Dauphinoise, Roast on puree of fresh peas and sliced ham saute, th. gravy w. essence.
Feuille de Vigne, Rolled in large grape leaf and larding pork, roasted, gravy of game.
Financiere, Braised or roasted, gar. w. small financiere and game essence. (See Chicken Financidre).
Fine Champagne, Roasted or saute, make sa. w. intest'ins, moisten w. fine champagne, highly seasoned, generally woodcock, snipe, etc.
Gelee, Roasted or braised, with jelly.
Grecque, Roasted or saute, gar. w. risotto greek style or rice pilaf.
Grille, Split. Broiled, gar. and sa. according to style.
Impromptu, Saute minute w. mu. and truf., moisten w. essence, on canape cov. w. game fo-meat gratin.
— 306 —
J u die, Braised or roasted on braised lettuce, gar. w. ch. kidneys and truf. gravy w. essence.
Julie, Split saute w. chopped truf. rolled in caul, bread¬ ed, broiled w. sour grape juice.
Kleber, Braised or saute in crust' w. fo-gras and art. in dice, gravy w. essence.
Liegeoise, In casserole or cocotte w. butter juniper ber¬ ries and crust of bread. Apple sa. glazed, served separatly, thrush prefered.
Lilly, Split saute, between two pieces of toast cov. w. fo-gras puree, moisten w. mad.
Lucullus, Boneless, stuf. w. f-gras use small bird) in emptied raw truf, cov. w. truf. pulp and Xeres wine,
baked or in small casserolette baked.
Marianne, In earthen pan w. sliced apples and crumbs on top, baked.
Marquise, Boneless ,stuf. w. f-gras in cocotte w. jul truf. in gravy.
Mace re, All game pickled w. divers wines. (See pickled articles.)
Manchester, Boneless., stuf. w. fo-meat and duxelles, rolled in caul, broiled gravy w. essence.
Montreuil, Boneless, stuf. peach shape, braised, cov. w. chaud-froid sa., white and pink, in basket w. jelly.
Minute Split saute quickly, moisten in toast, fine-herbs.
Birds in Nest
Nid., Boneless, stuffed, braised, divers styles, bird’s head on top in a nest, gravy w. essence, cold w. chaud froid sauce.
307 —
Normande, In emptied apples cov. w. apple pulp and ci¬ der brandy, wrapped in bread paste, baked.
Panier, All small game in basket, made w. spaghetti in potatoes or paste, roasted, braised, hot or cold, ac¬ cording to style.
Papillote, Split, saute, cov. w. duxelles and slices of ham saute in paper case, papillote style.
Pate, “Pie”, Cold game pie, in tureen, or hot bouchees. Patties, etc. (See Bouchees).
Pauillac, Split saute, on canape fil. w. game fo-meat or fo-meat gratin, moisten w. rhum and burn.
Parmentier, Boneless, stuf. w. f.-gras, rolled in grape leaf, cooked in emptied raw potatoes, baked.
Paysanne, Saute w. salt pork, small onions and pot, cooked in tureen.
Pere Philippe, Saute w. salt pork, same Cafe de Paris, baked.
Raisins, In cocotte w. peeled and seedles fresh raisins. Close w. lute, baked.
Riche, Roast w. intestins and f-gras pu. (S’ee fine cham¬ pagne.)
Records on this page
MarianneNormandePapillotePauillacParmentier