GAN CEL’S CULINARY ENCYCLOPEDIA Flamande, Flemish style, cut in thin jul. w. shredded Choucroute, Pickled cabbage, cut in jul. put in barrel in layers, cover each layer w. rock salt, coriander and juniper berries, pack tight, cover again w. rock salt, put a wooden hoop on top and a weigth of 40 pounds. After a few days take the brine off and pour it over again on the cabbage until it becomes clear. Cook choucroute (sauerkraut) with salt pork, goose grease or lard, white wine, carrots* onions stud¬ ded w. cloves, condiment and white stock, cook 4 to 5 hours. If the cabbage has an acid or strong taste, wash in several different waters before cooking. It' can be gar. w. Francfort ham, garlic sausages, salt pork, boiled or mashed potatoes. Farcis, Scald the whole cabbage, take heart out, stuff according to desire. Braise 2 to 4 hours or stuff the leaves in ball shape or in mould w. risotto. Salade, Cold slaw cut in jul. w. divers dressings. Soupe, Soup w. cabbage dominant w. mixed vege. borde- laise, provengale, auvergnate, etc. CABBAGE RED (Choux Rouges) onions and apples, sea. and brown sugar on pan w., butter or lard, cooked slowly w. red wine, lemon juice or vinegar, 10 minutes before served. Limousine, Cut in jul. w. salt pork, chestnuts, braised. Marine, Cut in jul w. aromatic and hot vinegar. Montargis, Cut in jul. w. chopped onions, fried in butter moisten w. red wine. Salade, Cold slaw in jul. divers sa. for salad. Si rop, Pound leaves and extract juice two parts of sugar to one of clarified juice. Put in bottle. Valencia, Same Flamande. Add w. chorizo sausage. HEART OF PALM (Chou Palmiste) Same preparation used for asparagus. (Preserved in can.) KOLH-RAB1 (Chou Rave) Same preparation used for turnips. TURNIP ROOTED CABBAGE (Chou Navet) — 326 — VEGETABLES SEA KALE (Chou Marin) Same preparation used for cardon or asparagus. CARDOON (Cardon) The cardoon is a vegetable both wholesome and aph¬ rodisiac. They are difficult to whiten, and there are only two different preparations. Cut in small pieces, put in boiling water with vinegar, for five minutes, then put in cold water, rub with a cloth until the skin peels off, then rub with lemon and cook in white stock. Another way is to peel, rub with lemon, put in cold water, then cook in white stock. Bechamel, Cooked, put in cream sa. simmered. Jus, Meat gravy, Cooked simmered w. veal gravy or demi-glace thin. Moelle, Simmered w. demi-glace w.poa. marrow or crust fil. w. marrow around. Sauce, After braised, cov. w. sauce or served separately, cream, boll. Italienne, Bordelaise, mousseline, demi- glace, mad. tom. etc. Green Garde (Charde) same Spinach. CARROTS (Garottes) The carrot is an indispensable vegetable in culinary art, and is used as a condiment in all braised articles: bouillon and garnishings. The carrot is easy to digest and is good for people suffering from dyspepsia. Some physicians claim it is very good for rheumatism. Pick out red carrots, when they are old, use only the outside pulp, as the center is like a piece of wood and has a bitter taste. The culinary artist transforms car¬ rots into flowers for decorating purposes. Creme, Turned or sliced, boiled w. salt, little sugar and butter w. reduce cream or ere. sa. Croquettes, Cut in dice, cooked, thi. w. bechamel sa. breaded English style, fried, cream sa.

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Flamande, Flemish style, cut in thin jul. w. shredded Choucroute, Pickled cabbage, cut in jul. put in barrel in layers, cover each layer w. rock salt, coriander and juniper berries, pack tight, cover again w. rock salt, put a wooden hoop on top and a weigth of 40 pounds. After a few days take the brine off and pour it over again on the cabbage until it becomes clear. Cook choucroute (sauerkraut) with salt pork, goose grease or lard, white wine, carrots, onions studded w. cloves, condiment and white stock, cook 4 to 5 hours. If the cabbage has an acid or strong taste, wash in several different waters before cooking. It can be gar. w. Francfort ham, garlic sausages, salt pork, boiled or mashed potatoes. Farcis, Scald the whole cabbage, take heart out, stuff according to desire. Braise 2 to 4 hours or stuff the leaves in ball shape or in mould w. risotto. Salade, Cold slaw cut in jul. w. divers dressings. Soupe, Soup w. cabbage dominant w. mixed vege. bordelaise, provengale, auvergnate, etc. CABBAGE RED (Choux Rouges) onions and apples, sea. and brown sugar on pan w., butter or lard, cooked slowly w. red wine, lemon juice or vinegar, 10 minutes before served. Limousine, Cut in jul. w. salt pork, chestnuts, braised. Marine, Cut in jul w. aromatic and hot vinegar. Montargis, Cut in jul. w. chopped onions, fried in butter moisten w. red wine. Salade, Cold slaw in jul. divers sa. for salad. Si rop, Pound leaves and extract juice two parts of sugar to one of clarified juice. Put in bottle. Valencia, Same Flamande. Add w. chorizo sausage. HEART OF PALM (Chou Palmiste) Same preparation used for asparagus. (Preserved in can.) KOLH-RAB1 (Chou Rave) Same preparation used for turnips. TURNIP ROOTED CABBAGE (Chou Navet) — 326 — SEA KALE (Chou Marin) Same preparation used for cardon or asparagus. CARDOON (Cardon) The cardoon is a vegetable both wholesome and aph¬ rodisiac. They are difficult to whiten, and there are only two different preparations. Cut in small pieces, put in boiling water with vinegar, for five minutes, then put in cold water, rub with a cloth until the skin peels off, then rub with lemon and cook in white stock. Another way is to peel, rub with lemon, put in cold water, then cook in white stock. Bechamel, Cooked, put in cream sa. simmered. Jus, Meat gravy, Cooked simmered w. veal gravy or demi-glace thin. Moelle, Simmered w. demi-glace w.poa. marrow or crust fil. w. marrow around. Sauce, After braised, cov. w. sauce or served separately, cream, boll. Italienne, Bordelaise, mousseline, demiglace, mad. tom. etc. Green Garde (Charde) same Spinach. CARROTS (Garottes) The carrot is an indispensable vegetable in culinary art, and is used as a condiment in all braised articles: bouillon and garnishings. The carrot is easy to digest and is good for people suffering from dyspepsia. Some physicians claim it is very good for rheumatism. Pick out red carrots, when they are old, use only the outside pulp, as the center is like a piece of wood and has a bitter taste. The culinary artist transforms car¬ rots into flowers for decorating purposes. Creme, Turned or sliced, boiled w. salt, little sugar and butter w. reduce cream or ere. sa. Croquettes, Cut in dice, cooked, thi. w. bechamel sa. breaded English style, fried, cream sa.

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