Gancel's culinary encyclopedia of modern cooking

Byron, Macaire pot. w. cream and cheese in small pan. California, Cooked, sliced, sweet pot. w. sliced orange, maple syrup glazed. Candi, “Candy,” Cooked sweet pot. w. brown sugar, glazed or baked. Cendrilion, Cinderella, make w. croquette pot. or raw, slipper shape gar. according to name. __ 342 — Champs-Elysees, Cut in jul. w. fresh mu. and truf. Anna style. Chambery, Sliced raw, saute w. butter and cheese,, baked. Chamonix, Cut in jul. on fluted oval mould tartelet shape w. cheese. Baked 20 to 30 minutes. Chateau, Turned on big olives, scalded 2 min. cooked in butter, colored brown. Chatouillard, Raw pot. cut long ribbon shape, sliced 3 milkneters fried same souffle pot. Cheveux, Hair pot. cut jul. fine if possible, fried dry. Chip. Saratoga, sliced w. machine, fried, dry. Cidre, Cider, stew w. salt pork, moisten w. cider. Club, Baked pot. same Arlie or according to name of the Club. Cocotte, Turned round, smothered in cocotte. chop, parsley. Collerette, Cork shape fluted, sliced thin, fried dry. Colombine, Cooked, cut 10c shape w. sw. pep. same size saute w. butter. Copeaux, Raw. cut shavings, fried dry. Cottage, Sliced raw, round very thin in small pan. Anna style. Creme, Cream, boiled w. cream hash, sliced w. cream or reduce w. milk and butter. Croquette, Cut raw pot. put in cold water and little salt let boil, cook 20 to 25 minutes, drained dry, strained in pan w. butter sea. on side let stand on the fire, add 1 egg and 3 or 4 yolks per 2 lbs. Breaded English style and fried. Dauphine, Croquette pot. add 1/3 cream puff paste, no sugar, breaded English style. Fried (crescent shape). Dauphinoise, Sliced raw w. butter and Swiss Cheese. Baked. Delmonlco, Hash. w. cream and butter, gratin no cheese or sliced w. cream, chives and cheese glazed. Duchesse, Croquette pot. Divers shape, brushed w. beaten yolk, colored in oven, Rose, flat, border cake, ovale, round, according to name. — 343 — Dumpling (See Alsacienne Composition). Divers styles. Elizabeth (See Dauphine pot.) Small boat shape, fried, emptied fil. w. creamed spinach. Ernestine, Peeled, Roasted whole, emptied fil. w. ch. salpicon w. cream. Escalope, Boiled layer and sliced, butter and cream, sea. cheese and crumbs. Baked, Etuvees, Chateau shape smothered bouillon or cream. Farcis, Stuf, pot. Baked or raw emptied. Divers style. F ice lies, Shoe string pot. Special machine. Fried dry. Florentine, Delmonico, sliced w. spinach. Cov w. cheese Flamande, Stew wr, onions and carrots, moisten with bouillon. Folette, Baked, emptied, pulp mixed w. cream sea. chives and sweet pep. in dice. Baked. Fondante, Chateau cooked w. lard, after cooking crush lightly sea. add fresh melted butter. Cov. until butter is absorbed. Four (au), Baked, pot. Natural. Fraisier, To fraise pot, special machine, fried same jabot. Freneuse, Mashed. Mixed w. mashed white Turnips and cream. Fromage, Mashed, saute. All pot. w. mixed w. cheese and glazed. Frites, “Fried”. French fried. (See Pont-Neuf. Note. It is essential that all pot. to be fried should be washed well and then put in cold water for 2 or 3 hours. If possible use grease that is white and clean. Fried dry, salt. Galettes, Cake made w. croquettes pot. flat, round ovale, dip. in flour, fried w. butter. Divers name. Garniture, All pot. according to article.