Gancel's culinary encyclopedia of modern cooking

Ninette, Cut in jul. on small pan w. cheese, same Anna. Ninon, Small croquette long shape w. truf. and ham in dice. Breaded, fried. Noisette, Raw, small parisienne pot. hazel nut shape saute w. butter or croquette, same size, fried. Mongolienne, Black pot. same Sweet pot. Normande, Sliced raw, onions and leeks w. butter moisten w. milk. Baked same w. cider. — 346 — O’Brien, Cut in dice w. sweet pep. saute or hash, in cream w. sweet pep. gratin. Olivette, Small chateau, olives or oval, spoon shape. Boiled, fried or saute according to article. Ortez, Cut in dice w. gr. and sweet pep. saute, fi-herb. Paiile, Straw. Cut in long jul. fried dry. Palestine, Dauphine pot. made w. Jerusalem art. Paiermitaine, Cut in jul. mu. and truf. w. butter in small pan. Same Anna. Parisienne, Ball shape scalded, saute w. butter, divers size. Pascal, Croquette, very small, mixed w. mu. truf. ham and fi-herb, breaded and fried. Paysanne, Sliced, smothered w. sorrel and chervil. Persillees, Boiled, peeled, English style, rolled w. butter and chopped parsley. Polonaise, Sliced raw w. onions, sour cream, cheese, and bread crumbs. Baked. Pompeii, Baked pot, after cooked cut in 4, pressed put butter in center, paprika on top. Puree, All mashed pot', strained, sea. butter, use only hot milk. Quelin, Large Parisienne. Pot. boiled, butter and parsley. Quenelle, Same Alsacienne, long quen shape. Ritz, Cut in dice, saute w. butter, onions and sweet pep. Robe de Chambre, Bake. Boiled (see Jaquette). Robert, Macaire style w. chives thi. w. yolk of egg, small pan. Rosette, Parisienne w. paprika and butter. Roties, Peeled whole Roasted w. butter. Roxelane, Mousseline pot. fil. in emptied french bun, sprinkled w. truf. Baked. Roy ale, Croquette w. chop, truf. round shape, breaded. English style. Fried. Salade, Boiled, sliced round, cold or hot w. french dressing, eggs, beets, onions, fi-herbs, mayo. sa. mustard according to name. — 347 — Sarah Bernardt, Cut in special machine and grill. Fried dry. Saratoga, Cut thin sliced fried dry. (Same chip) Saucisse, Charlotte mould. Buttered, sprinkled w. fried bread crumbs very thick, fil. w. stew pot. and sausage thi. w. gravy or espagnole sa. sea. Baked under mould or dish, thi. gravy around. Sautees, Cooked sliced, saute w. butter, fi-herbs, divers style. See Allemande or German. Sherry Louis, Same farcies w. Virginia ham, cheese on top, glazed. Savoyarde, Sliced, raw, saute w. shredded onions, swiss cheese. Schneider, Maitre-dTIotel Pot. w. bouillon, meat glace and butter, chop, parsley. Souffles, Puffed pot. Cut in oval, sliced 3 line thick, wash and drain, fry slowly until cooked; then plunge into boiling grease until puffed. To succeed in this, use two pans, the last one very hot, salt. Southern Style, Sweet Pot. sliced after cooked in mould, buttered, fil. w. custard. Baked, in bain-Marie under mould. Syrup around, or saute w. butter, cov. w. molasses. Baked. Surprise, Croquette pot. center fil. w. salpi. vege. according to name, breaded, fried. Suzette, Peeled raw. Egg shape, roast, open same, boiled egg, pulp mixed w. eh. salpi w. cream sa. covered and baked. Timbale, Mould, sprinkled or decorated fil. w. mousseline pot. baked in bain-Marie. Viennoise, Croquette pot. formed in small Vienna loaves, brush w. beaten yolk, baked, Voisin, Anna pot. w. cheese in small pan.