Gancel's culinary encyclopedia of modern cooking

Creme, Cream, peeled cut thick, sliced, smothered w. butter, simmered in cream or creole sauce. Egyptienne, Same Americaine stuffed w. chopped mutton onion, garlic, fried in oil. Baked. Fried tom. in top. Fine herbs. Farcies, Same Americaine stuf. , w. Duxelle, sausage meat,, rice creole or pilaf according to name. Frites, Fried, Peeled, sliced thick, dipped in milk and flour, breaded, English style. Fried or cut in Julienne. Gratine, Same Farcies. Grille, “Broiled” Peeled, and cut thick in butter, broiled. Grecque, “Greek”. Cut in dice, saute in oil w. onion, mushroom tom. garlic, moisten w. vinegar, highly seasoned egg plant, predominant. Served cold for relishes. Italienne, Saute w. onion, garlic, tom. on dish, sprinkled parmesan cheese. Baked or stuffed with Italienne sauce Kalalou, (See Gumbo). Egg plant predominant. Mexicaine, Saute in dice w. onions, tom. garlic, green and sweet pepper, fine herbs. Moussaka, Turkish Style (See Hash Moussaka) . Parisienne, Stuf. w. chicken lamb, ham, sausage meat, beef, marrow, onion and garlic facultative. Provengale, Stuf. w. onions mu. tom. garlic. Baked or saute in oil. Cut in dice, fi-herbs. Puree, Cut in dice, smothered, strained for garnish Salade, Same cucumbers, add tom. boiled eggs, water¬ cress, French dressing, etc. Sautees, Cut in dice, dip in flour, saute w. butter sea. Sicilienne, Cut in dice, saute in oil w. tom. onions, garlic, parsley or stuffed in egg-plant rind, with cheese. Baked. Souffiees, Cut in two, fried and emptied, chop pulp thi. w. Bechamel and yolk of eggs, whip, whites replace in rind. Baked. — 332 — Turque, Sliced, fried in oil, cov. w. cheese, mixed w. yolk of eggs between two slices, dipped in batter and fried in oil. FENNEL (Fenouil) Fennel is renowned in Italy since old Roman days. Sweet fennel of Florence is called “finocchiodolee” and is a squatty plant cultivated to develop its bulb, and constitutes a vegetable which is very much appreciated for garnishing of meats. It is regrettable that the tuberous fennel is so scarce in the market. Delicate salades can be made from the fennel, which resembles scalded celery, also agreeable garnishings made with cream, gratin and Mornay. Tuberous fennel cooked in salted water is aphrodisiac. GHERKINS (Cornichons) Gherkins are rubbed with salt, drained, covered with boiling vinegar, let cool and put in bottles with aromatics. (Cucumbers, same preparation.) GUMBO (Gumbo ou Okra Gumbo is very common in America. The comestible gumbo is round and in shape resembles a small green pepper, the interior being like a cucumber. The most common gumbo is a long pyramid shape. Green gumbo boiled is used for salads, or braised, for garnishings, stuffed for consomme, and cut one inch long for soups. A jelly is made from the seeds that have been terrified. Creme, Trimmed, scalded, drained, w. cream sa. £tuves, Smothered w. onions, butter and gravy. Farcis, Raw, remove center w. tube, stuffed. Divers styles, poached, sauce or meat gravy. Used for soup or gar¬ nishings. Grecque, Or Turque. Stew w. onions, mutton in dice, tom. highly sea. simmered w. water. Kalalou, Chopped onions, green pepper, tom. egg-plant, rice gumbo predominant, braised w. gravy, curry and gar¬ lic facultative. Salade, Scalded. Drained after cold. Mayonnaise or French dressing. — 333 H ELIANTI