Flamande, Sliced round, smothered w. butter, cream sa. chop parsley. Glace, Glazed French carrots, water, butter and sugar, reduce, used for gar. — 327 CANCEL’S CULINARY ENCYCLOPEDIA Marianne, Cut in jul. w. field mu. smothered, add meat gravy. Puree, Boiled, pounded and strained, add cream and butter. Vichy, Vichy style, sliced, smothered w. butter , sugar, Vichy water or salt, reduce, chopped parsley on top. CELERY AND KNOB CELERY (Celeri et Celeri Rave) Celery is a vegetable used as a condiment in certain culinary preparations such as seasonings and garinsh- ings and is savarous and tasty to everybody. Celery possesses stimulating, appetizing and diuretic proper¬ ties, but principally genesic. A very refreshing drink is made with celery water. Beignets, Knob, fritters cooked, dipped in batter, fried. Braise, Scalded, braised, w. white stock, 1 to 2 hours, divers sa. Bordelaise, marrow, tom. gravy Italienne etc. Branches, Raw in glass stand w. ice or braised. Creme, Cut, cooked in cream sa. simmered. Farci, S'tuf. raw. heart branch w. roquefort cheese and paprika, cream cheese, served in ice. Frit, Knob cooked, cov. villeroy sa. breaded, fried. Grecque, “Greek”, Same artichoke w. jul. of carrots. Puree, Cooked and strained, gar. or soup. Salade ,Cut in jul. divers cold sa. or knob cooked sliced for divers salad. Sel, Salt. Dry, pounded, strained, mixed w. salt. Victor, Scalded braised w. aromatics and stock pickled in oil, vinegar, lemon juice, crushed pepper, four an¬ chovies on top. Serve cold. CHAYOTTE The chayotte is a kind of cucurbitaceous that is cult¬ ivated in tropical climates, the fruit is about the size of a chicken egg, is agreable to- the taste and is served as a vegetable. CHERVIL AND ROOT (Cerfeuil et Buibe) Chervil has the same composition as fine herbs, and while is not an indispensable article in cooking it gives — 328 — VEGETABLES a savory taste to soups and salads. It has the same aroma as chives. Do not chop until ready to serve, put in condiment raw. The chervil root contains a bulb which can be cooked or eaten raw, when cooked with fish it gives an aromatic odor. It is prepared the same as carrots and celery. Chervis (Chinese Vegt.) Same oyster plant. CHESTNUTS (Marrons) Chestnuts are employed very often in cooking and serves as garnishings for meat and venison, also stuf¬ fing for fowl. Puree of chestnuts are used for a multi¬ tude of different entremets such as: soup, croquettes, cake, souffles, broiled and boiled, not forgetting mar¬ rons glaces. Water chestnuts are boiled, then made into puree and flour. Brussels Endives, Wilhoof CHICORY AND ENDIVES (Chicoree et Endives) Chicory and endives are divided in 5 different species forming distinct types in alimentation by the taste and — 329 CANCEL'S CULINARY ENCYCLOPEDIA the manner of preparation. Those are: Flamande (with- off) green, wild, white and frizzed chicory. They are all used for salads or can be mixed w. different ones. Cooked chicory possesses exciting, tonic and diuretic proprieties. The syrup is made of 1 ounce of root, 6 ounces of water, 9 ounces of rhubarb, 12 ounces of sugar. Chi BruxeSIoise, Clean, wash, put in casserole w. plenty of butter, make white stock of flour, season w. salt pepper and lemon juice. Pour the stock over the chi¬ cory, cover w. buttered paper, braise two hours. Chi Endives, Cut, scaTed, braised, thick cream.

AI-modernized reading of the original text

Flamande, Sliced round, smothered w. butter, cream sa. chop parsley. Glace, Glazed French carrots, water, butter and sugar, reduce, used for gar. — 327 Marianne, Cut in jul. w. field mu. smothered, add meat gravy. Puree, Boiled, pounded and strained, add cream and butter. Vichy, Vichy style, sliced, smothered w. butter , sugar, Vichy water or salt, reduce, chopped parsley on top. CELERY AND KNOB CELERY (Celeri et Celeri Rave) Celery is a vegetable used as a condiment in certain culinary preparations such as seasonings and garinshings and is savarous and tasty to everybody. Celery possesses stimulating, appetizing and diuretic proper¬ ties, but principally genesic. A very refreshing drink is made with celery water. Beignets, Knob, fritters cooked, dipped in batter, fried. Braise, Scalded, braised, w. white stock, 1 to 2 hours, divers sa. Bordelaise, marrow, tom. gravy Italienne etc. Branches, Raw in glass stand w. ice or braised. Creme, Cut, cooked in cream sa. simmered. Farci, S'tuf. raw. heart branch w. roquefort cheese and paprika, cream cheese, served in ice. Frit, Knob cooked, cov. villeroy sa. breaded, fried. Grecque, “Greek”, Same artichoke w. jul. of carrots. Puree, Cooked and strained, gar. or soup. Salade ,Cut in jul. divers cold sa. or knob cooked sliced for divers salad. Sel, Salt. Dry, pounded, strained, mixed w. salt. Victor, Scalded braised w. aromatics and stock pickled in oil, vinegar, lemon juice, crushed pepper, four an¬ chovies on top. Serve cold. CHAYOTTE The chayotte is a kind of cucurbitaceous that is cultivated in tropical climates, the fruit is about the size of a chicken egg, is agreable to- the taste and is served as a vegetable. CHERVIL AND ROOT (Cerfeuil et Buibe) Chervil has the same composition as fine herbs, and while it is not an indispensable article in cooking it gives — 328 — a savory taste to soups and salads. It has the same aroma as chives. Do not chop until ready to serve, put in condiment raw. The chervil root contains a bulb which can be cooked or eaten raw, when cooked with fish it gives an aromatic odor. It is prepared the same as carrots and celery. Chervis (Chinese Vegt.) Same oyster plant. CHESTNUTS (Marrons) Chestnuts are employed very often in cooking and serves as garnishings for meat and venison, also stuf¬ fing for fowl. Puree of chestnuts are used for a multi¬ tude of different entremets such as: soup, croquettes, cake, souffles, broiled and boiled, not forgetting mar¬ rons glaces. Water chestnuts are boiled, then made into puree and flour. Brussels Endives, Wilhoof CHICORY AND ENDIVES (Chicoree et Endives) Chicory and endives are divided in 5 different species forming distinct types in alimentation by the taste and — 329 the manner of preparation. Those are: Flamande (withoff) green, wild, white and frizzed chicory. They are all used for salads or can be mixed w. different ones. Cooked chicory possesses exciting, tonic and diuretic proprieties. The syrup is made of 1 ounce of root, 6 ounces of water, 9 ounces of rhubarb, 12 ounces of sugar. Chi BruxeSIoise, Clean, wash, put in casserole w. plenty of butter, make white stock of flour, season w. salt pepper and lemon juice. Pour the stock over the chi¬ cory, cover w. buttered paper, braise two hours. Chi Endives, Cut, scaTed, braised, thick cream.

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