FoodNet

Gancel's culinary encyclopedia of modern cooking

1920

Page 155 · 3 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.
Art. — artichokes, Bot. — bottom, Bech. — bechamel, Cov. — covered, Dux. — duxelle, Esp. — espagnole. Gar.— gar¬ nished, Ita. — Italienne, Jul. — julienne, Mad. — madeira may. — mayonnaise, mu. — mushrooms, pot. — potatoes, pu. puree, sa. — sauce, stuf. — stuffed, tom. — tomatoes, truf. — truffles, vil. — villeroy — 319 — GANCEL’S CULINARY ENCYCLOPEDIA TIME REQUIRED TO COOK Baked — 10 to 20 min. Potatoes 45 to 60. Boiled — 15 to 30 minutes, or more. Braised — 30 to 60 min. or more. Broiled — 10 to 20 minutes. Fried — 5 to 10 minutes. Saute — 10 to 20 minutes or more. ARTICHOKES AND ART. BOTTOMS (Artichauts et fonds) The artichoke is an aliment agreable to the taste. When eaten raw it is tasteless and harder to digest. Cooked it is the contrary and when prepared according to the rules, become tender, savourous and light. Fol¬ lowing are several recipes mostly used in modern cook¬ ing. NOTE: — Artichokes should be trimmed and rubbed w. lemon, bottoms should be turned, cooked in boiling water w. salt, lemon juice or white stock✪ Artichokes and Art. Bottoms. Barigoule, Trimmed, emptied, stuf. w. dux. braised w. wh. wi. stock, esp. sa. w. tom. Beignets, Bot. cov. w. sa. breaded or dipped in batter and fried Boulanger©, Bot. stuf. w. sausage meat, rolled in paste✪ Boulanger, dumpling style, baked, 1 hour. Bouillie, Boiled hot, hollandaise sa. melted butter or cold w. may, sa. mustard sa. in oil, etc. Braise, Braised, barigoule, Italienne, florentine trimmed, scalded, according to name. Cavour, Bot. rolled in grated cheese, browned in oven, chopped eggs and anchovies, cov. browned butter. Clamart, Heart of art. young green peas, cooked toge¬ ther in tureen w. butter, new carrots. Colbert, Bot. stuf. w. dux. breaded English style, fried Colbert sa. Creme, Bot sliced, thi. cream sa. Croquette and Cromesquis, Salpi. (S’ee croq.) thi. w. sa. Croustade, Bot, sliced thi. divers sa. in crust. Cussy, Bot. stuf. w. foi-gras, fo-meat w. truf. cov. w. vil. sa. breaded, fried, mad. sa. Dubarry, Bot. fil. w. cauliflower cov. mornay sa. glazed, mad. sa. — 320 — - VEGETABLES Descartes, Bot. stuf. w. fo-meat w. foi-g. truf. veal breaded, fried. Dietrich, Bot. cut in four, braised thi. cream sa. in ri¬ sotto, border w. truf. Dupuy, Cooked Bot. Stuf. w. creamed green corn cover, Mornay sauce, glazed. Egyptienne, Cut' in four w. cross made in carrots, sliced celery and onions, fried in oil, moisten w. wh. wine and lemon juice sea cooked, served cold. Farcis, Bot. stuf. w. divers salpi or pu. hot or cold w. salad for relishes fil. according to name. Florentine, Bot. stuf. w. anchovies, chopped spinach cov. mornay sa. glazed, garlic. Fonds, Art. bottom turned, cooked w. lemon juice in boiling water. When cooked, ready for divers use. Frits, Bot. When cooked, cut in quarters, pickled, di¬ vers styles. Bottoms when cooked, gar. according to name. Grecque, ‘Greek style” same Egyptienne w. jul. of car¬ rots and celery sea. Italienne, Cut in four, braised w. Italienne sa. Jussienne, Bot. stuf. w. marrow salpi. w. mu. and truf. breaded and fried, Colbert sa. Lyonnaise, Cut in four, braised w. onions or lyonnaise lyonnaise sa. Maraichere, Bot. in four, braised w. onions, leeks, tom., new pot. green peas. Mornay, Bot. stuf. w. foi-g. and truf. mornay sa. glazed. Paysanne, Bot. cut in four w. salt pork, onions, pot. stewed w. gravy. Poivrade, Cut in four, raw, young art. fresh ground pepper. French dressing. ✪ Bouillie