Gancel's culinary encyclopedia of modern cooking

Verdi, Crust made of cornmeal emptied gar. w. lamb, sweetbread, truf., macaroni, mad. sa., w. tomatoes. — 36 — Villaret, Dec. bottom of mould w. pistachio, fil. w. game fo.-meat mousse, madeira sauce with olive rings. Whitebait, Mould surrounded w. boneless whitebait, fil. w. fish fo-meat mouses, Normande sa. w. oyster crabs. Zephirine, Dec. mould or sprinkled. See Zephirine force meat, divers gar. and sauce. EGGS (Oeufs) Eggs are an excellent aliment for children, also for sick and feeble people. They, however, must be absolutely fresh. They lose all of their nourishment if they are hard boiled. Eggs swallowed raw, or eaten soft boiled are the best. Also scrambled, fried, poached and in very soft omelet. (Mollet boiled 5 minutes). Eggs most used for culinary purposes are those of the domestic chicken, duck and ostrich. The eggs of fish are extracted before the time of hatching. The greatest delicacy in fish eggs are those of the sturgeon which are used for fresh and salted caviar. The eggs of shad and herring are eaten cooked. The eggs of reptiles are rarely used in alimentation, only turtle and terrapin, and they are eaten raw or cooked, soft boiled or in omelet highly spiced. There are more than 500 ways of preparing eggs. Most of the preparations can be changed with the same garnishings as the cook desires, or to suit the person’s taste. A chicken egg weighs two ounces. You can tell a fresh egg when it is full and transparent in the light. A simple way of knowing when an egg is fresh is to put it in a bowl of water and an 8th part of kitchen salt. If the egg goes to the bottom, it is fresh; if it stays in the middle of the water it is two or three days old; but if it floats it is five days old. Different styles of eggs bearing the same name are not repeated, but may be garnished the same, wether they be poached, scrambled or omelet. For moulded eggs, the moulds should be well but- — 37 — Basque, Cooked w. sweet peppers, on risotto, mad. sa. Bateliere, Sera, in cm, boat shape gar. w. shell fish, mariniere sauce. Beauceron, Po. on can, fil. w. onion puree, supreme sa. Bedford, In cocotte, w. ch. sal. Perigueux sauce. Belleclaire, In cocotte fil. mushroom puree covered cream sa. w. sliced mu. browned in oven. Belle Helene, Po. on asp. cro. covered cream sa. w. asp. butter. Belle-Vue, Cold. All cold eggs fancy and decorated egg in jelly or chaud-froid sauce. Benedict, Fo. on muffin toasted w. sliced ham, covered Ilollandaise sauce, sliced truf. on top. Benedictine, Not to be confused w. Benedict. Po. on puree of salt codfish, cream sauce with truffles. Bennett, Hard, half stuf. w. chopped fried onions, mu. yolks and fi. herbs, covered cream sa. sprinkled yolks. . Browned in oven. Benoiton, Hard, half, stuf. same Bennett. Red wine sa. w. chopped anchovies and fi. herbs, browned in oven. Beranger, Om. fil. w. chopped salt pork and pounded tom. saute; tom. sa. around. Berceau, Cooked in potato, shaped like a crib fil. ch. salpicon, covered aurore sauce browned in oven. Bercy, Shir. w. pork sausage, tom. sa. around. Berger, Po. on lamb hash, w. field mu. in border. Duch¬ ess Bergdre, pot. Mournay sauce, browned in oven. Bergere cooked in cocotte w. field piu. and sweet cream. Berichonne, Cooked in crust, made w. bread and fried in butter, w. sweet cream and chives.