Gancel's culinary encyclopedia of modern cooking

Pain et Timbale, Scalded, chopped, strained, thi. sa. 8 eggs for 2 pounds, put in mould, cook in bain-marie. Chi Verte, “Green Chicory” scalded, chopped, thi. cream sa. for vegetables or garnishings. CHRYSALIS VEGETABLE (Chenille) Same String beans used for gar. and salad. Pickled, etc. Claytone or winter purslane Same Spinach, chopped, braised, cream, etc. CORN GREEN (Mais) There are at least 15 different kinds of corn. Corn contains azote and has superior nutritions properties. People who eat corn every day are apt to get a disease called verdet. Gaude corn meal is made in France, in Italy Polenta, in Chili Aminta, the Moldaves Mamaligo, in America there are all sorts of preparations, such as on the cob freshly cooked. Mexican chicken tamale, enchiladas, tamale corn made w. grated raw green corn mixed w. bread crumbs, sea. w. fresh ground pepper and butter, rolled on husk, steamed for 30 minutes. Bou i 1 1 i, Boiled, green corn on the cob, take off the husks, put in boiling water w. lemon juice or vinegar, no salt, cooked five minutes, keep in fresh hot water w. milk. Beignets, Fritters, grated raw, mixed w. flour, baking powder, eggs, milk, sea. fried in butter, put one spoon ful. in the pan, turn over. — 330 — VEGETABLES Divers Style, Grated w. cream or sa. add green and sweet peppers, tomatoes in dice, paprika, etc. gratin. Mexicain, Grated, saute w. chopped onions, fried in butter, add green and sweet peppers, tomatoes in dice, thi. w. chilli sa. Saute, Grated, fried in pan w. butter. Divers* styles. Souffle, Or pudding, grated raw, mixed w. thick becha¬ mel sa. yolk eggs, whipped white sea. in case, baked. Succotash, Creamed, add. w. Lima beans. CUCUMBER (Conoombre) The cucumber is tasteless and insipid, but is refresh¬ ing and quenches the thirst. Its noxious properties can be modified by the culinary preparation and in the seasoning which makes the digestion easy. The cu¬ cumber is necessary in the kitchen and is used in gar¬ nishing soups, etc. Andalouse, Peeled, cut in two or quarters, take out the seeds, scald, braised w. tom. sa. Bouilli, Peeled in olive shape. Boiled, smothered w. butter, sea. gar. for fish, etc. or glazed. (See Carrots). Creme, Same bouilli. 3/4 cooked, simmered w. cream or cream sa. Raw. sliced or dice w. sour cream, paprika used for divers gar. or soup. Farcls, Peeled, emptied, scalded. Divers stuf. braised or raw fil. w. divers salad, sea. w. cream, paprika, etc. Marines, Pickled same gherkins or sweet pickles, peeled cut in two, studded w. cloves, cov. w. syrup, vinegar an sugar. Repeat 10 times w. boiled syrup, or Greek style (See artichoke.) Salad, Peeled, seedless, sliced w. cream, French dress¬ ing, etc. Sale, Salted, pickled in brine w. aromatic herbs or Dill pickled, agoursi, etc. EGG PLANT (Aubergines) The egg plant is not' a nutritious aliment, but it is refreshing and digestible. To make the egg plant savor- ous it demands an excellent preparation. Without any value in its self the seasoning is everything. 331 — GAN CEL’S CULINARY ENCYCLOPEDIA Americaine, Cut in two, fried, emptied, stuff shells w. chopped meat mixed w. pulp, cooked rice, sea. onions, garlic, facultative, sprinkled crumbs and butter. Ba- ked, tom. sa. around. Divers style. Beignets, Fritters. Peeled cut or chopped raw. mixed w. flour, baking powder, milk, eggs sea. one spoonful in pan, turn over, for vege. or gar.