Gancel's culinary encyclopedia of modern cooking

Nelson, Mould sprinkled w. truf. and ham, fil. w. ch. fo.-meat, Soubise puree in center; supreme sauce with Soubise. Nesselrode, Dec. mould w. truf., fil. game fo.-meat, sal. of game w. chestnuts, mad. sa. w. game essence and chestnuts puree. Orloff, Mould surrounded w. pancake, fil. ch. fo.-meat sal. ch. and mu. layer cooked, semoulina between sal. Bechamel sa. w. mu. essence. Oriental, Bun paste, empty, when cooked and cold, serve for sweet dish, entree, etc. — Fruit sal. compote, etc. dec. w. angelica, almonds or candy, fruit. PaTva, Mould surrounded w. pancake, fil. w. ch. pur§e and tongue cut in dice, albufera sauce. Palermitaine, Mould surrounded w. macaroni in spiral fil. w. ch. fo.-meat, volaille, , sal. Palermitaine sa. Parfait (Cold). Mousse of foi.-g. soft, bordered w. whipped cream w. foi.-g. around. Parisienne, Dec. mould w. truf. fil. ch. fo.-meat, sal. Toulouse. Parisienne sauce. Perigourdine, Dec. mould w. truf. fil. ch. force-meat, sal. of truf. madera sauce w. truffles. Portugaise, Oval mould sprinkled truf. and cooked rice, empty, gar. ch. sal. w. tomatoes and madeira sauce. President?, Paste gar. w. sole, oysters, mu. normande sa. w. crawfish butter. Princesse, Po. in crust fil. w. asp. tips, supreme sa. w. truf. or dec. on asp. tips croquette. Regence, Cooked in mould w. truf., fil. ch. force-meat, sal. with cock’s comb and kidney, mu. truf. sal. regence sauce. Regine, Dec. mould w. truf. and claws of lobsters fil. w. fish fo.-meat and mushroom puree, sal. of fish, Nantua sa. Rejane, Paste gar. w. moril, asparagus tips and truf., madeira sauce. — 35 — Renaissance, Dec. mould w, fancy vegetables, fil. w. ch. forcemeat, sal. of ch. mu. truf ., artichokes, tomatoes in dice, chateau sa. Reyniere, Dec. mould w. truf., fil. w. game, forcemeat, sal. w. foie-gras, truf. ch. truf. sa. Riston, Dec. mould w. truf. fil. w. ch. forcemeat, sal. truf., art. and mu. supreme sa. w. dice of truf. Rosine, Mould rose shape, fil. w. salmon forcemeat mousseline, shrimp sauce. Rossini, Mould savarin shape dec. truf., fil. w. shrimps forcemeat mousseline, shrimp sauce. Rothschild, Dec. mould w. truf. fil. ch. forcemeat, slice of foie-gras in center, supreme sauce w. chestnut puree. Royale, Dec. mould w. crown of truf., fil. w. ch. forcemeat, sal. of volaille, supreme sauce with truffles. Sartine, Dec. mould w. truf. fil. game forcemeat, sal. of game, w. truf., mad. sa. w. game essence. Savarin, All moulds in small savarin shape or timbal w. savarin paste. Divers garnishing and sauce, accord¬ ing to article. Soubise, Dec. mould w. truf. fil. chicken, forcemeat, sal. of ch. w. soubise puree, supreme sauce w. soubise. Soyer, Paste gar. w. game quenelle, mu. truf., Lucullus sauce. Strasbourgeoise, Bun paste emptied, gar. w. foie-gras and truf., Madeira sauce. Talleyrand, Mould sprinkled w. chopped ch. tongue and truf., fil. ch. forcemeat, sal. ch. macaroni, foie-gras, truffles, madeira sauce, with truffle essence. Timbales, All timbales, garnishing and sa. according to article. Tosca, (See Grimaldi). With Hot Venitienne sauce. Tzarine, Paste fil. w. foie-gras and boneless stuffed quail with truf., essence of game, baked in oven after cold fil. w. madeira jelly. Venitienne, Oval mould sprinkled w. pistachio fil. w. mousse ch. force-meat, venitienne sauce.