Gastronome, Cork shape raw, scalded 5 minutes. Cooked
w. butter, rolled in meat, glace and chop, t'ruf.
Gaufrette or Loulou. Special machine, fried dry.
Georgette, Baked emptied fil w. crawfish salpi. thi nan-
tua sa. Used for relishes. Same w. shrimps.
— 344 —
VEGETABLES
Georgia, Sweet pot. Cooked sliced fried w. butter on
dish. Cov. w. brewn sugar and cinnamon powder✪ Georgia.
Glazed.
Georgina, Sweet1 pot. cooked w. sliced apples fried w.
butter, molasses and brown sugar✪ Georgina. Glazed.
German style, saute. (See Allemande).
Gnoquis, Pulp of pot. w. cream puff pas. no sugar po.
on salt boiling water. Drained cov. w. cheese and
melted butter, baked. Divers styles.
Glace, Chateau or divers style, rolled in meat glazed or
sweet pot. w. syrup and sugar. Candied pot.
Gousse d’ail, Clove garlic shape. Boiled, saut6, fried
used for gar. according to article.
Gratin, Generally creamed or mashed. Divers style.
Baked.
Grillle “Broiled” Raw or cooked. Sliced w. butter.
Hachees, Hashed, Peeled, boiled pot. chopped for
browned, cream, saute w. onions gr. or sweet pep.,
according to name.
Hollandaise, “Holland” Peeled, boiled, plain or butter.
Hongroise, Raw sliced smothered w. onions, leeks and
paprika tom. in dice. Moisten w. bouillon.
Igname, French name for sweet pot. (Yam) boiled first,
before using for divers preparations, or baked.
Irlandaise, “Irish”. Ribbon of peel off around the pot.
before boiled or steamed.
Jabot, Pot. frill. Special machine, fried dry.
Jaquette, Jacket. Boiled without peeling.
Julienne, Cut in jul. fried dry. (Red. Frites Pot.)
Klosse, (See Alsacienne), German Dumpling.
Lard, S'tew w. salt pork and onions and bouillon.
Lavigerie, Boiled sweet pot. emptied, stuffed w. puree
of chestnuts, baked.
Liard, Cut penny size, fried dry.
Long Branch, Cut thin long fried dry.
Loulou, Same Gaufrette, special machine, fried dry.
Lorette, Dauphine pot. w. cheese. Pass in flour only.
Fried hot grease last minute.
Louisianaise, Sliced sweet pot. saute w. green corn and
sliced bananas, molasses, brown sugar. Baked.
345 —
GANCEL’S CULINARY ENCYCLOPEDIA
Lyonnaise, Boiled, sliced, saute w. shredded onions.
Macaire, Pulp of baked pot. sea. small cake colored
in pan w. butter.
Mai re, Boiled sliced reduce w. cream, sea.
Maitre d’ Hotel, Sliced, boiled, reduce w. milk, parsley,
the same w. bouillon.
Maria, Cut in dice, raw, saute ,w. ham, fi-herb.
Marquise, Croquette w. tom-pu. Cake ovale shape, pass
w. flour, fried in butter, or in pastry bag, meringue
shape.
Marechale, Anna style with, cheese on small mould,
glazed.
Mascotte, Cut in dice or olivette, saute w. art-bottom
and truf in dice. Same for gar. mascotte.
Menagere, Mashed w. ham and fried onions in dice.
Baked.
Menthe, Anglaise w. butter and chopped mint.
Minute, Cut in dice, saute w. butter, sea. fi-herb s.
Mireiile, Sliced raw. saute w. art-bottom and truf.
Mirette, Cut in dice smothered w. jul. of truf. meat
glace. Cheese glazed.
Miss Betsy, Mashed pot. mixed w. yellow turnips.
Monselet, Sliced raw, saute sea. w. mu. in center, jul.
of truf. on top.
Mousseiine, Pulp w. egg yolk and whipped cream.
Cooked in mould or dish, glazed.
Morgan, Sliced, cooked sweet pot. fried w. butter.
Candied chesnuts on top, Maple syrup, glazed.
Napoiitaine, Long Branch w. mu. and truf. Anna style.
Nids, “Nest”, Special basket made of jul. pot. fil. w.
souffle pot.
Page 167 · 2 recipe records on this page
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Gastronome, Cork shape raw, scalded 5 minutes. Cooked w. butter, rolled in meat, glace and chop, t'ruf.
Gaufrette or Loulou. Special machine, fried dry.
Georgette, Baked emptied fil w. crawfish salpi. thinantua sa. Used for relishes. Same w. shrimps.
— 344 —
Georgia, Sweet pot. Cooked sliced fried w. butter on dish. Cov. w. brewn sugar and cinnamon powder. Glazed.
Georgina, Sweet pot. cooked w. sliced apples fried w. butter, molasses and brown sugar. Glazed.
German style, saute. (See Allemande).
Gnocchis, Pulp of pot. w. cream puff pas. no sugar po. on salt boiling water. Drained cov. w. cheese and melted butter, baked. Divers styles.
Glace, Chateau or divers style, rolled in meat glazed or sweet pot. w. syrup and sugar. Candied pot.
Gousse d'ail, Clove garlic shape. Boiled, saute, fried used for gar. according to article.
Gratin, Generally creamed or mashed. Divers style. Baked.
Grillle “Broiled” Raw or cooked. Sliced w. butter.
Hachees, Hashed, Peeled, boiled pot. chopped for browned, cream, saute w. onions gr. or sweet pep., according to name.
Hollandaise, “Holland” Peeled, boiled, plain or butter.
Hongroise, Raw sliced smothered w. onions, leeks and paprika tom. in dice. Moisten w. bouillon.
Igname, French name for sweet pot. (Yam) boiled first, before using for divers preparations, or baked.
Irlandaise, “Irish”. Ribbon of peel off around the pot. before boiled or steamed.
Jabot, Pot. frill. Special machine, fried dry.
Jaquette, Jacket. Boiled without peeling.
Julienne, Cut in jul. fried dry. (Red. Frites Pot.)
Klosse, (See Alsacienne), German Dumpling.
Lard, S'tew w. salt pork and onions and bouillon.
Lavigerie, Boiled sweet pot. emptied, stuffed w. puree of chestnuts, baked.
Liard, Cut penny size, fried dry.
Long Branch, Cut thin long fried dry.
Loulou, Same as Gaufrette, special machine, fried dry.
Lorette, Dauphine pot. w. cheese. Pass in flour only. Fried hot grease last minute.
Louisianaise, Sliced sweet pot. saute w. green corn and sliced bananas, molasses, brown sugar. Baked.
345 —
Lyonnaise, Boiled, sliced, saute w. shredded onions.
Macaire, Pulp of baked pot. sea. small cake colored in pan w. butter.
Mai re, Boiled sliced reduce w. cream, sea.
Maitre d’ Hotel, Sliced, boiled, reduce w. milk, parsley, the same w. bouillon.
Maria, Cut in dice, raw, saute ,w. ham, fi-herb.
Marquise, Croquette w. tomato-puree. Cake ovale shape, pass w. flour, fried in butter, or in pastry bag, meringue shape.
Marechale, Anna style with, cheese on small mould, glazed.
Mascotte, Cut in dice or olivette, saute w. art-bottom and truf in dice. Same for gar. mascotte.
Menagere, Mashed w. ham and fried onions in dice. Baked.
Menthe, Anglaise w. butter and chopped mint.
Minute, Cut in dice, saute w. butter, sea. fi-herb s.
Mireiile, Sliced raw. saute w. art-bottom and truf.
Mirette, Cut in dice smothered w. jul. of truf. meat glace. Cheese glazed.
Miss Betsy, Mashed pot. mixed w. yellow turnips.
Monselet, Sliced raw, saute sea. w. mu. in center, jul. of truf. on top.
Mousseiine, Pulp w. egg yolk and whipped cream. Cooked in mould or dish, glazed.
Morgan, Sliced, cooked sweet pot. fried w. butter. Candied chesnuts on top, Maple syrup, glazed.
Napoiitaine, Long Branch w. mu. and truf. Anna style.
Nids, “Nest”, Special basket made of jul. pot. fil. w. souffle pot.
Records on this page
GeorgiaGeorgina