Gancel's culinary encyclopedia of modern cooking

Poulette, Bot. sliced, poulette sa. Puree, Art. bottom, pounded, strained, for pu. soup, gar. etc. Salade, Bot. cooked sliced w. salad or divers gar. Saute, Bot. raw or cooked according to name. Sauce, Cooked whole or bot. sa. according. Stanley, Bot'. cov. w. Soubise sa. w. horseradish cheese, glazed, cream sa. 321 — Vi liars, Bot. stuf. w. Montglas coy. w. ch. fo-meat cheese glazed, Colbert sa. Vinaigrette, Cooked whole, vinaigrette sa. Bottom the same. AASPARAGUS AND TIPS (Asperges et Pointes) In general hygiene the asparagus is an aliment, wholesome and savory. Doctors' advise people to eat asparagus for any infection of the kidneys. They also act as a sedative for palpitation, a liquid medicine is also made from them also aspirine. Cut the tops off carefully, remove outer leaves and peel. Do not scrape. Wash well, tie in small packages, put in boiling salt water. If not served immediately place in cold salt water to prevent turning black. Bounties, Cooked in boiling water w. salt. Served w. melted butter. Hoilandaise sa. Cold may. sa. mus¬ tard sa. Vinaigrette, etc. Bouchees, Patties. Cut in dice w. thi. w. cream sa. Croquettes, Cut in dice thi. w. Bechamel sa. breaded English style, fried, round, flat, etc. Flamandes, Flemish, boiled w. melted butter w. chopped boiled eggs and parsley. Frites, Cooked tips, breaded English style, fried or cov. w. Villeroy sa. breaded and fried. Gratln, In branches. Tips cov. cream sa. or Mornay. Cheese gratin tips only. Grille, Whole broiled, tips only, breaded w. butter. Maitre d’Hotel butter or melted. Italienne, Whole tips, sprinkled w. cheese and glazed w. brown butter on top. Mornay, Same gratin. Whole or tips. Polonaise, Polish style. Boiled, tips cov. w. chopped eggs and parsley. Cov. w. brown butter w. bread crumbs. Puree, In pu. green or white, used for garniskings or soup, etc. Salade, Tips cut short, boiled. May. vinaigrette or mus¬ tard sa. hot or cold. 322 — Villeroy, Tips coy. Villeroy sa. breaded English style on small skewer, fried, dressed in shape of hedgehog, made w. bread. BURDOCK (Bardanes) Preparation for the leaves (S'ee Spinach), the roots peeled, sliced, cooked in cream sa. BEANS, DRIED OR FRESH (Haricots, verts et secs) Beans are composed of about 125 different varieties and furnish husks which if picked before ripe are called string beans, but these are only a few specimens amongst the large variety which can be eaten as string beans. The string beans constitutes an aliment wholesome and light. The dry beans contain a certain amount of azote which is nourishnig. There are three differents methods of conserving these beans green, namely: The Appert System, dessication, and salted. (S’ee different recipes). The Appert System is the best if the manufacturer does not put in sulphate of copper to preserve the green color. String beans are employed very considerably in the kitchen: Soups, jardinieres, macedoines, salades and numerous garnishings are made. WHITE BEANS (Haricots Blancs) Beurre, Butter-Cooked Drained sea. thi. w. fresh butter and chopped parsley. Boston, Dry beans. Soak, cook 5 minutes sea. w. piece of salt pork. English mustard, molasses, put in spe¬ cial pot, w. juice, covered. Baked slowly 5 or 6 hours. Served w. Boston bread.