Gancel's culinary encyclopedia of modern cooking

Berlioz, Po. on game puree gar. w. mu. heads around, mad. sa. w. game essence. Bernadotte, Cooked in mould dome shape, ring of truf. in bottom, sprinkled w. parsley, on can. of anchovies w. filet of anchovies around. Beurre Noir, Shir. or fried in pan, covered w. black butter, vinegar or lemon juice. Capers and fi. herbs, facultative. Beaver, Om. fil. w. smothered onions, ham, celery, w. madeira sauce. — 40 Ambroise, Half hard stuff w. yolk and duxelles, covered w. mornay sauce browned in oven. Andalouse, (Cold) Po. covered w. chaud-froid sauce, w. tom. dec. w. red peppers, on half tom. ring of raw onion around, chopped jelly, or fried onions around tomato sauce. Antiboise, (Cold). Po. on stuf. tom. filled w. tunny fish puree, gar. w. jelly around. Andre, Po. on fried tom. cepes, (wild mu.) saute bordelaise sauce. Anglaise, Po. on can. covered k. welsh rarebit browned. Anna Held, Hard, sliced on branch spinach w. butter, covered w. mornay sauce browned. Antonine, Shir. w. fried salt potrk, capers, black butter, sprinkled fine herbs. Archibald, Po. on can. gar. around, w. bouquet of art. green and sweet peppers mu. Colbert sauce with tom. truf. art. cut in dice. Archiduc, Po. on can. gar. around w. ch. livers and truf. cut in dice. Paprika sauce. Argenteuil, All eggs gar. w. asparagus tips, thicken w. cream sauce w. asparagus butter. Argentine, Om. stuf. w. egg-plant saute, argentine sa. Ariequin, Po. on canape arlequin sa. or po. breaded English style and fried, on ch. puree, gourmet sauce. Aromatique, Fried in oil, on can. gar. w. mint leaves, tomato sauce with chopped mint,. Artichauts, Artichoke, all eggs, gar. w. art. bottom. Astoria, Po. on toasted muffin, filled w. ch. puree, covered w. maximilien sauce. Aurore, Half hard stuffed w. yolks and fi. herbs covered cream sauce. sprinkled chopped yolks, browned in oven, aurora sauce around. Bacon, Fried gar. w. broiled or fried bacon, country style, cooked the same time, sera, bacon cut in dice or sliced. Baltique, Po. on can. fil. w. caviar, horse radish sauce. Balzac, S'cra. w. truf., tongue in dice, lozenges bread stuf. w. foie-gras, madeira sauce w. tomat. around. Bar-le-Duc, Po. on art. bottom, colbert sauce, or om. filled with Bar-le-Duc Jelly. — 39 — Bourguignonne, Po. w. wine on can. gar. w. mu. sail pork, small onions, thickened w. bourguignonne sauce. Braconnier, Om. w. salt pork, moril and cepes( wild mu. om. made flat. Brebant, Po. on game puree w. foie-g. truf. sauce. Bresilienne, S'cra. blood pudding sausage, bread crust around. Brestoisie, Hard stuf. w. scallops lobster sauce. B retonne, Hard, sliced w. onions, tom. mu. covered tom. sa. browned in oven. Brillat-Savarin, Om. fil. w. game sal. salmis sauce w. truf. around. Brouilles, All scrambled eggs, gar. and sauce according to the name. Eggs beaten, seasoned, cook slowly or country style, broken in pan, cooked, pounded. Bruxelloise, Om. fil. w. endives in cream, cream sauce around. Café-Anglais, In Cocotte surrounded w. salmon fo. meat, covered w. lobster sauce. browned in oven. Carolly, Mollet (soft) in crust, gar. ch. liver w. truf, tomato sauce. Calabrais, Hard, stuf. w. sal. anchovies, red and green peppers, breaded English style, fried, on canapé, Bordelaise sauce around. Canadienne, Cooked in emptied tom. filled w. cream sa. and chives, covered same sa. baked in oven, 10 min.