FoodNet

Gancel's culinary encyclopedia of modern cooking

1920

Page 171

Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
SALAD WATERY (Salades a Baies et Aqueux) Alligator Pear, Agourci, Cucumber, Egg-Plant, Okra, Pimentos, Tomatoes. SALADS (Fancy) (Salades composees) Alda, Chicory or endive, tom., art., jul. of pimentoes, whites of egg, sprinkle yolk of egg on top, French dressing with mustard. Alexandra, Heart of romaine, grape fruit, celery, sw. pep., dres. or art. fil. w. anchovies and hard eggs cut in dice, thi. mayonnaise, circle of anchovy, fil. w. caviar. Alexandre, See Parisienne w. game, highly sea. Algonquin, Romaine fil. w. grapefruit, fresh pears, jul. of gr. pep. on top, Fr. dres. w. chopped whites of egg. — 353 — GANCEL’S CULINARY ENCYCLOPEDIA Alice, Emptied apple fil. w. sma. apple (pea shape) thi. mayo. w. cream, mixed w. seedless fresh currant or Bar-le-Duc jam, closed w. cover. Alice Lloyd, Leaf of lettuce, slice of pineapple, two slices of grapefruit, two slices of orange, circle of cream cheese on top, filled w. Bar-le-Duc jam, mayo, w. cream, separated. Allemande, .Pot. apples, pickled herring cut in dice, hard eggs, fr. dres. w. mustard. Alma, Romaine, alligator pear, grape fruit, dressed in emptied alligator pear w. jul. sw. pep. American, Sliced pot., tom. and celery, fr. dres. ring of onions and sliced eggs around. Andalouse, Tom. chop onions, rice, sw. pep. garlic, chop, parsley, fr. dres. Anita, Russian Salad, cross w. anchovies, gar. around, jul. of truf. asp. tips, jul. of white egg, dres. Archiduc, Jul. of beets, pot. and truf., endives around, Fr. dres. w. paprika. Arlesienne, Egg plant, tom., pot., asp. tpis, mayo. w. cream and grated horseradish. Augustine, Romaine, tom., gr. peas, hard eggs in four, mayo. w. Worchestershire sa. Bagatelle, Jul. of carrot, mu., asp. tips, Fr. dres. Bagration, Jul. of celery, art. chicken, macaroni, thi. w. figaro sa. dee. on top w. large star branch made w. chopped ham or tongue, truf. white and yolk eggs, parsley. Barcelonne, Chicory, tom. cut in dice, gre. pep. hard eggs in quarters, fr. dres. Basto, Celery, endives, apples, gr. pep. in jul. fr. dres. border sliced, beet and pot. Beatrix, Jul. truffle, potatoes, white chicken, asp. tips with mayo, and mustard. Beaucaire, Celery and knob endives, fr. dres. w. french mustard, add. ham, mu. apple, mayo .mixed, dressed in dome, fin-herb, border beets and potatoes. Belle-de-Nuit, Crawfish tails, shrimps, truffle, Fr. dres. with mustard. Bellevue, Chicory, jul. of celery, brussels sprouts cut in two, endive, Monk beard, mayo, with curry powder. — 354 — SALADS Biarritz, Heart of lettuce, remove center fil. w. celery and sw. pep. cut in dice, thi. mayo. * Bohemienne, Half heart of lettuce, tom. in quarters, celery and gr. pep. in jul. chop, eggs on top, fr. dres. Bombay, Lettuce, mangoes, rice, ginger roots, pimen¬ tos, mayo, with chutney. Bresilienne, Knob celery, lima beans, gre. and sw. pep. thi. mayonnaise. B retonne, White beans, tom. art. onions cut in dice, fi-herb. fr. dres. Bruxelloise, Only endives and beets cooked in oven, hard boiled with French dressing. Buenos-Ayres, Alligator pear, apples, gre. pep. cucum¬ ber, brazilian nuts, highly sea. french dressing. Canaille, Art. apples, asp-tips, shrimps, mu. truf. gr. and sw, pep. in dice, fr. dres. Caprice, Jul. of white chicken, ham, tongue, truf., art., Fr. dres. w. mustard, dome shape w. endive around.