Fermi ere, In tureen, garnished with vegetables, country
style, juice with essence.
Financiere, Larded with truffles, financieere sa. and
garnishing. (See “Volaille.”)
Georgienne, Braised with fresh walnuts, grape and or¬
ange juice, chopped fennel with essence.
Gastronome, Same as “Brillat-S'avarin.”
Grille, Split, broiled, divers garnishings and sauces.
Impromptu, Saute quickly, garnish with mushrooms and
truffles, on canape of forcemeat,, moisten with Ma¬
dera Sauce with essence.
Kleber, Braised, gar. with foie-gras or on canape or foie
gras, Madera sauce.
Lantrec, Split, broiled, with broiled mu. on top, on ca¬
nape of forcemeat gratin, thick gravy.
Louisette, Supreme po. cov. w. villeroy sa. and essence,
breaded, fried, on game, mousseline, truffle sauce
with essence.
Luculius, Larded with truffles, braised, garnished with
foie-gras, truffles, mushrooms, cock’s combs and kid¬
neys. Luculius sa.
Mousse, Hot and cold: divers styles; (see under head
of “Timbales.”)
Normande, In tureen, on sliced apples, with cider bran¬
dy, close w. lute, baked.
Pate, Hot and cold; divers patties in crust or tureen.
Piemontaise, Braised w. Matignon on risotto, piemon-
taise, salmis sauce.
Polonaise, Roast see “Polonaise” under head of “Chic¬
ken.”
Quenelles, In decorated forcemeat quen. in croustades
or for divers garnishings, sauces according to name.
— 311 —
GANCEL’S CULINARY ENCYCLOPEDIA
Regence, Larded w. larding pork and truffles, braised,
gar. w. dec. game quenelles, regence sa. w. essence.
Roti, Roast, divers styles, on fancy bread crouton.
Salmis, Roast, carved , salmis sauce.
Saute, Carved or split, divers gar. and sauces.
Sierra Moreno, Braised w. Spanish ham, cut' in dice and
slices of Spanish onions, essence w. tomatoes sauce.
Souffles, (See under head of “Timbales” etc. hot ox
cold.)
Souvaroff, Stuffed w. foie-gras and truffles cut in dice,
in tureen, gar. w.truffles, Mad. sa. close w, lute baked.
Supreme, Larded, saute, broiled, divers garni strings and
sauces, stuffed or incrusted truffles, poached. Divers
gar. and sa.
Terrine, In tureen, divers garnishings or cold w. jelly.
Tete-d'Or, Breaded, broiled, bearnaise sa. gar. wi cro¬
quettes of chestnuts.
Timbales, Dec. timbales, divers styles. Serve hot or
cold.
Titan ia, In tureen w. black grapes, quartered oranges
and pomegranates juice w. essence.
VoI-au-Vent, (See under head of “Patties” etc.)
SMALL GAME (Petit Gibier a Poil)
Hare, Rabbit, Squirrel, Raccon, Etc.
Aigre-doux, Pickled, roast or saute, aigre-doux sauce.
Allemande, Pickled, roast, moisten w. cream when
cooked.
Anglaise, English style, boiled w. salt pork, parsley sa.
Blanquette, Carved, gar. w. onions and mu. (See Blan-
quette sauce.)
Chasseur, Hunter style saute w. chasseur sauce.
Chretien, Half roasted, cov. w. French mustard, sprin¬
kled w. thyme and crumbs, highlv sea, baste w. butter,
finish to roast.
Civet, Jugged, divers styles, French w. wine, German
style pickled gar. w. pot. dumplings. Flemish style
stewed w. prunes, etc.
Cotelette, Salpicon or forcemeat in chop shape, po. gar.
and sa. according to name. (See Salpicon.)
— 312 —
9
LARGE AND SMALL GAME
Dampierre, Filet incrusted tongue and truf. po. and ga¬
me puree, gar. w. braised chestnuts and small glazed
onions, poivrade sauce.
Diane, Saute ,on toast with game puree, gar. w. chest¬
nut puree around, diane sauce.
Filet, Larded, saute or broiled, gar. and sa.
Page 151
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
Fermi ere, In tureen, garnished with vegetables, country style, juice with essence.
Financiere, Larded with truffles, financieere sa. and garnishing. (See “Volaille.”)
Georgienne, Braised with fresh walnuts, grape and orange juice, chopped fennel with essence.
Gastronome, Same as “Brillat-S'avarin.”
Grille, Split, broiled, divers garnishings and sauces.
Impromptu, Saute quickly, garnish with mushrooms and truffles, on canape of forcemeat, moisten with Ma¬ dera Sauce with essence.
Kleber, Braised, gagar. w. foie-gras or on canape of foie gras, Madera sauce.
Lantrec, Split, broiled, with broiled mushrooms on top, on ca¬ nape of forcemeat gratin, thick gravy.
Louisette, Supreme po. cov. w. Villeroy sa. and essence, breaded, fried, on game, mousseline, truffle sauce with essence.
Luculius, Larded with truffles, braised, garnished with foie-gras, truffles, mushrooms, cock’s combs and kid¬ neys. Luculius sa.
Mousse, Hot and cold; divers styles; (see under head of "Timbales.")
Normande, In tureen, on sliced apples, with cider brandy, close w. lute, baked.
Pate, Hot and cold; divers patties in crust or tureen.
Piemontaise, Braised w. Matignon on risotto, piémontaise, salmis sauce.
Polonaise, Roast see “Polonaise” under head of “Chic¬ ken.”
Quenelles, In decorated forcemeat quen. in croustades or for divers garnishings, sauces according to name.
— 311 —
Regence, Larded w. larding pork and truffles, braised, gar. w. decorated game quenelles, regence sa. w. essence.
Roti, Roast, divers styles, on fancy bread crouton.
Salmis, Roast, carved, salmis sauce.
Saute, Carved or split, divers gar. and sauces.
Sierra Moreno, Braised w. Spanish ham, cut in dice and slices of Spanish onions, essence w. tomato sauce.
Souffles, (See under head of “Timbales” etc. hot ox cold.)
Souvaroff, Stuffed w. foie-gras and truffles cut in dice, in tureen, gar. w. truffles, Mad. sa. close w. lute baked.
Supreme, Larded, saute, broiled, divers garnishings and sauces, stuffed or incrusted truffles, poached. Divers gar. and sa.
Terrine, In tureen, divers garnishings or cold w. jelly.
Tête-d'Or, Breaded, broiled, béarnaise sa. gar. w. croquettes of chestnuts.
Timbales, Dec. timbales, divers styles. Serve hot or cold.
Titania, In tureen w. black grapes, quartered oranges and pomegranate juice w. essence..
Vol-au-Vent, (See under head of "Patties" etc.)
SMALL GAME (Petit Gibier a Poil)
Hare, Rabbit, Squirrel, Raccon, Etc.
Aigre-doux, Pickled, roast or saute, aigre-doux sauce.
Allemande, Pickled, roast, moisten w. cream when cooked.
Anglaise, English style, boiled w. salt pork, parsley sa.
Blanquette, Carved, gar. w. onions and mu. (See Blanquette sauce.)
Chasseur, Hunter style saute w. chasseur sauce.
Chretien, Half roasted, cov. w. French mustard, sprinkled w. thyme and crumbs, highly sea, baste w. butter, finish to roast.
Civet, Jugged, divers styles, French w. wine, German style pickled gar. w. pot. dumplings. Flemish style stewed w. prunes, etc.
Cotelette, Salpicon or forcemeat in chop shape, po. gar. and sa. according to name. (See Salpicon.)
— 312 —
Dampierre, Filet incrusted tongue and truf. po. and ga¬ me puree, gar. w. braised chestnuts and small glazed onions, poivrade sauce.
Diane, Saute ,on toast with game puree, gar. w. chest¬ nut puree around, diane sauce.
Filet, Larded, saute or broiled, gar. and sa.