Gastronome, Roast, gar. w. mushrooms and stuffed oli¬
ves, potatoes gastronome, Colbert sa. w.Marsala wine.
Genievre, Saute or roast w. juniper berries, thi. gravy
or butter, serve separately apple marmalade glazel.
Gigue, Leg, roast, divers sauces and garnishings or steak
broiled or saute.
Grand Veneur, Broiled, roast, saute, gar., w. puree of
chestnuts, braised celery, Grand Veneur sa.
Hongroise, Saute, paprika, sauce, moisten w. sour cream
- gar. w. timbale of rice.,
Italienne, Broiled, braised, or roasted, Italian sauce.
Lyonnaise, Broiled, roasted or saute, gar. w. croquettes
of chestnuts, salmis sauce.
Marine Pickled, divers styles, oil, vinegar or wine. (See
Marinade.)
Mignon, Trimmed round, broiled or saute, divers sa. and
garnishings.
— 315
CANCEL'S CULINARY ENCYCLOPEDIA
Minute, Saute quickly, moisten w, poivrade sa. and
chopped mushrooms, fine herbs.
Montenotte, Larded, saute, gar. w. braised cucumbers,
puree of lentils, poivrade sa.
Noisette, Broiled or saute, divers garnishings and sa.
Poivrade, Broiled, roasted or saute, poivrade sa. divers
garnishings.
Romaine, Broiled, roasted or saute, Romaine sa. divers
garnishings.
Romanoff, Broiled or saute, braised cucumbers, gar. w.
puree of mushrooms, cepes w. cream. Poivrade sauce
Roti, Roast, divers garnishings and sauces.
Selle, Saddle, roast, divers garnishings and sauces.
Saint-Hubert, Saute on one side, stuffed w. game force¬
meat, w. sliced mushrooms sautd, rolled in caul,
broiled on puree of game, poivrade sauce.
Saint-Marc, Larded, saute, gar. w. croquettes of chest¬
nuts, serve cramberry sa. separately.
Thierry, Broiled, roasted or saute, gar. w. dec. game
quenelles, olives, poivrade sa.
Tyrolienne, Broiled, roasted or saute. Tyrolienne sa.
Valencia, Saute in croustade, gar. w. puree of game, bi-
garade sa. gar. w. oranges.
Venaison, Venison, French term for game.
Vicomtesse, Saute, broiled, gar. w. puree of mushrooms
and lentils, poivarde sa. w. cream.
Villeneuve, S’aute on one side, stuffed w. game salpi-
con rolled in caul, broiled ,on puree of game w. jul. of
truffles.
Valkyrie, Saute on Berny potatoes, mushrooms gar. w.
Soubise, poivrade sa. w. cream.
DIVERS DRESSINGS (Divers Farces,
Following are different seasonings for dressings ac¬
cording to desire; sage, thyme, bay leaves, carraway
seeds, cinnamon, nut-megs and all spices.
Cooked chopped onions, garlic, parsley, celery, chives
and chevril; add bread crumbs that have been soaked
— 316 —
DIVERS DRESSINGS
in milk or water, press, and add sausage meat or chest¬
nuts, oysters, sweet potatoes, apples, raisins, risotto ar
green corn, according to desire. For cooking; butter,
lard, eggs. (Note.) For different fancy stuffings
English style generally made w. bread, sage, thyme
chopped persley and seasoning.
BIRDS AND GAME (Oiseaux et Gibiers)
Birds and game stuffing w. foie-gras, truffles, force¬
meat gratin or duxelles. (See Mirepoix). Wild ducks
stuffed w. bread, wild rice, risotto, onions, celery, rai¬
sins and apples, chestnuts, sweet potatoes, etc.
FISH (Poisson)
Fish stuffing with; fish force-meat. (See poisson),
oysters crabs, oysters, chopped boiled eggs with bread
crumbs and fine herbs, cooked onions, parsley, aroma¬
tics and seasoning, or ordinary bread stuffing for a
whole fish, etc.
MEAT (Viande)
Page 153
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
Gastronome, Roast, gar. w. mushrooms and stuffed olives, potatoes gastronome, Colbert sa. w. Marsala wine.
Genièvre, Saute or roast w. juniper berries, thick gravy or butter, serve separately apple marmalade glazed.
Gigue, Leg, roast, divers sauces and garnishings or steak broiled or saute.
Grand Veneur, Broiled, roast, saute, gar., w. puree of chestnuts, braised celery, Grand Veneur sa.
Hongroise, Saute, paprika, sauce, moisten w. sour cream, gar. w. timbale of rice.
Italienne, Broiled, braised, or roasted, Italian sauce.
Lyonnaise, Broiled, roasted or saute, gar. w. croquettes of chestnuts, salmis sauce.
Marine, Pickled, divers styles, oil, vinegar or wine. (See Marinade.)
Mignon, Trimmed round, broiled or saute, divers sa. and garnishings.
— 315
Minute, Saute quickly, moisten w. poivrade sa. and chopped mushrooms, fine herbs.
Montenotte, Larded, saute, gar. w. braised cucumbers, puree of lentils, poivrade sa.
Noisette, Broiled or saute, divers garnishings and sa. Poivrade, Broiled, roasted or saute, poivrade sa. divers garnishings.
Romaine, Broiled, roasted or saute, Romaine sa. divers garnishings.
Romanoff, Broiled or saute, braised cucumbers, gar. w. puree of mushrooms, cepes w. cream. Poivrade sauce Roti, Roast, divers garnishings and sauces.
Selle, Saddle, roast, divers garnishings and sauces. Saint-Hubert, Saute on one side, stuffed w. game forcemeat, w. sliced mushrooms saute, rolled in caul, broiled on puree of game, poivrade sauce.
Saint-Marc, Larded, saute, gar. w. croquettes of chestnuts, serve cranberry sa. separately.
Thierry, Broiled, roasted or saute, gar. w. decorated game quenelles, olives, poivrade sa.
Tyrolienne, Broiled, roasted or saute. Tyrolienne sa. Valencia, Saute in croustade, gar. w. puree of game, bigarade sa. gar. w. orange.
Venaison, Venison, French term for game.
Vicomtesse, Saute, broiled, gar. w. puree of mushrooms and lentils, poivrade sa. w. cream.
Villeneuve, Saute on one side, stuffed w. game salpicon rolled in caul, broiled on puree of game w. julienne of truffles.
Valkyrie, Saute on Berny potatoes, mushrooms gar. w. Soubise, poivrade sa. w. cream.
DIVERS DRESSINGS (Divers Farces)
Following are different seasonings for dressings according to desire; sage, thyme, bay leaves, caraway seeds, cinnamon, nutmegs and all spices.
Cooked chopped onions, garlic, parsley, celery, chives and chevril; add bread crumbs that have been soaked
— 316 —
DIVERS DRESSINGS
in milk or water, press, and add sausage meat or chest¬ nuts, oysters, sweet potatoes, apples, raisins, risotto ar green corn, according to desire. For cooking; butter, lard, eggs. (Note.) For different fancy stuffings English style generally made w. bread, sage, thyme chopped persley and seasoning.
BIRDS AND GAME (Oiseaux et Gibiers)
Birds and game stuffing w. foie-gras, truffles, force¬ meat gratin or duxelles. (See Mirepoix). Wild ducks stuffed w. bread, wild rice, risotto, onions, celery, rai¬ sins and apples, chestnuts, sweet potatoes, etc.
FISH (Poisson)
Fish stuffing with; fish force-meat. (See poisson), oysters crabs, oysters, chopped boiled eggs with bread crumbs and fine herbs, cooked onions, parsley, aroma¬ tics and seasoning, or ordinary bread stuffing for a whole fish, etc.
MEAT (Viande)