Francaise (A la), S'tuf. same Royal. Genievre, Roasted or saute w. pounded juniper berries. Gibelotte, Civet style w. small onions, salt pork, mu, pot. Grille, Split, broiled, divers gar. and sa. Marine, Pickled w. wine, oil and lemon or vinegar w. vege. broiled or saute. (See Marinade.) Divers garnis- ings and sauces. Mirza, Roasted, saute, or broiled, gar. very small emp¬ tied apples or crab apples, po. fil. w. currant jelly. Poi¬ vrade sauce. Montemort, Saute on game, fo-meat mousseline, gar, mu. cepes, mousseron, coulis of game w. Marsalla wine, same medallion. (See Coulis.) Mousse and Mousseline, (See fo-meat, gar. and sa. ac¬ cording to article. Noisette, Small round filet, saute or broiled, gar. and sa. Pain, Dec. mould fil. w. game fo-meat, gar. and sa ac¬ cording to name. (Loaf game). — See forcemeat. Pate, Game pie, generally large in long mould, when cooked and cold, fil. w. game jelly. (See forcemeat.) Perigueux, Braised, broiled, roasted or saute, gar. w. truf. mad. sauce. Rable, French term for saddle of small game, larded pickled, roasted, gar. and sa. facultative. Romaine, Roasted or saute w. Romaine sa. w. pignons. Royal e, Larded whole, stuf. w. game fo-meat and truf, roasted, gar. w. reed birds, morils and wild mushrooms grand veneur sa. (Stuffing a la Frangaise). Saint-Estephe, Sliced after cooked w. salmis sa. w. ce¬ pes, served in silver or paste, timbale. Sauce, Braised, saute, roasted, sauce according to name. Saute, Carved, saute, gar. and sa Souffle, Game fo-meat mousseline. (See Mousse.) — 313 — GAN CEL’S CULINARY ENCYCLOPEDIA Sully, Fillet larded in crescent shape, po. moisten co¬ gnac, fil. crescent, w. celery puree and lentils, sliced truf. on top. Poivrade sauce. Supreme, Filet. Broiled or saute gar. and sa. according to article. Terri ne, In tureen, cold or hot, game force-meat, cook in tureen. Timbale, All game served in silver timbale or paste oi mousse fo-meat in dec. mould, hot or cold. Vendome, Saute, one side, on round w. game fo-meat po. gar. w. braised chestnuts, poivrade sauce, w. sliced mu. and truf. LARGE GAME (Grand Gibier a Foil) (Abbreviations: See Chicken.) Moose, Bear, Deer, Reindeer, Wild Boar, Etc. Cutlets (Cotelettes) Aigre*Doux, Broiled, saute or roast, Aigre-doux sa. Allemande, Pickled, roast, moisten w. cream, strain gar. w. divers puree. Athalin, Broiled, saute or roast, poivrade sa. gar. w. cro¬ quettes of apples. Baden iBaden, Pickled, roast, poivrade sa. w. currant jelly. Served separatly, stewed pears. — 314 — LARGE AND SMALL GAME Beaujeu, Larded, roasted, gar. w. artichoke bottoms, fil. w. puree of lentils, glazed chestnuts, venison sa. Cerises, Broiled or roast, poivrade sa. w. currant jelly, and pitted cherries. Chatelaine, Broiled, sautd or roast, gar. w. artichoke bottoms fil. w. puree of chestnuts, soubise sa. w. game essence. Civet, Game stew, jugged-hare style w. mu. salt pork, . glazed onions. Conti, Broiled, saute or roast, gar. w. puree of lentils, poivrade sauce. Cotelette, Chops, broiled or saute, gar. w. divers puree or sauces. Creole, Broiled or roast, gar. w. bananas fried in butter, poivrade sa. mixed w. Robert sa. Cumberland, Broiled, saute or, roast, Cumberland sa. hot or cold. Diane, Saute one side, cov. w. game forcemeat, dec. on puree of chestnuts, Diane sauce. Flamande, Saute w. apples cooked together.

AI-modernized reading of the original text

Française (À la), Stuff. same Royal. Genievre, Roasted or saute w. pounded juniper berries. Gibelotte, Civet style w. small onions, salt pork, mushrooms, potatoes. Grille, Split, broiled, divers gar. and sa. Marine, Pickled w. wine, oil and lemon or vinegar w. vege. broiled or saute. (See Marinade.) Divers garnisings and sauces. Mirza, Roasted, saute, or broiled, gar. very small emp¬ tied apples or crab apples, po. fil. w. currant jelly. Poivrade sauce. Montemort, Saute on game, fo-meat mousseline, gar, mu. cepes, mousseron, coulis of game w. Marsalla wine, same medallion. (See Coulis.) Mousse and Mousseline, (See forcemeat, gar. and sa. according to article. Noisette, Small round filet, saute or broiled, gar. and sa. Pain, Dec. mould fil. w. game fo-meat, gar. and sa ac¬ cording to name. (Loaf game). — See forcemeat. Pate, Game pie, generally large in long mould, when cooked and cold, fil. w. game jelly. (See forcemeat.) Périgueux, Braised, broiled, roasted or saute, gar. w. truffles, madeira sauce. Râble, French term for saddle of small game, larded pickled, roasted, gar. and sa. facultative. Romaine, Roasted or saute w. Romaine sa. w. pignons. Royale, Larded whole, stuf. w. game forcemeat and truffles, roasted, gar. w. reed birds, morels and wild mushrooms grand veneur sa. (Stuffing a la Frangaise). Saint-Estephe, Sliced after cooked w. salmis sa. w. ce¬ pes, served in silver or paste, timbale. Sauce, Braised, saute, roasted, sauce according to name. Saute, Carved, saute, gar. and sa Souffle, Game fo-meat mousseline. (See Mousse.) — 313 — Sully, Fillet larded in crescent shape, po. moisten cognac, fil. crescent, w. celery puree and lentils, sliced truffles on top. Poivrade sauce. Supreme, Filet. Broiled or saute gar. and sa. according to article. Terri ne, In tureen, cold or hot, game force-meat, cook in tureen. Timbale, All game served in silver timbale or paste oi mousse fo-meat in dec. mould, hot or cold. Vendôme, Saute, one side, on round w. game forcemeat po. gar. w. braised chestnuts, poivrade sauce, w. sliced mushrooms and truffles. LARGE GAME (Grand Gibier a Foil) (Abbreviations: See Chicken.) Moose, Bear, Deer, Reindeer, Wild Boar, Etc. Cutlets (Cotelettes) Aigre-Doux, Broiled, saute or roast, Aigre-doux sa. Allemande, Pickled, roast, moisten w. cream, strain gar. w. divers puree. Athalin, Broiled, saute or roast, poivrade sa. gar. w. croquettes of apples. Baden-Baden, Pickled, roast, poivrade sa. w. currant jelly. Served separately, stewed pears. — 314 — Beaujeu, Larded, roasted, gar. w. artichoke bottoms, fil. w. puree of lentils, glazed chestnuts, venison sa. Cerises, Broiled or roast, poivrade sa. w. currant jelly, and pitted cherries. Châtelaine, Broiled, saute or roast, gar. w. artichoke bottoms fil. w. puree of chestnuts, soubise sa. w. game essence. Civet, Game stew, jugged-hare style w. mu. salt pork, . glazed onions. Conti, Broiled, saute or roast, gar. w. puree of lentils, poivrade sauce. Cotelette, Chops, broiled or saute, gar. w. divers puree or sauces. Creole, Broiled or roast, gar. w. bananas fried in butter, poivrade sa. mixed w. Robert sa. Cumberland, Broiled, saute or, roast, Cumberland sa. hot or cold. Diane, Saute one side, cov. w. game forcemeat, dec. on puree of chestnuts, Diane sauce. Flamande, Saute w. apples cooked together.

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