Gancel's culinary encyclopedia of modern cooking

Eva, Same as Alice, apple, fill with apple, banana, pine¬ apple, thick mayonnaise cream. Excel Isior, Jul. white chicken, crawfish tails, asp. tips, truf. cov., sa. rich w. fine champagne, avocado ball around. Fanchonette, Chicken, endives, mushrooms, truffle, corn salad around, cover Fr. dres. with chop egg. Fantaisie, Celery, pineapple, banana, endives around, divers dressing, or salad dressed in fancy shape and decorated on top, sauce, separated optional. Favorita, Jul. of white chicken, crawfish tails, truffle, mushrooms, mayonnaise with tarragon. Faubourienne, Knob celery, pot., white beans, chop, onions, fr. dres., fi-herbs. Fedora, Heart of lettuce, sliced apple, orange, jul. or romaine around, mayonnaise, sprinkled truffle. Fer a cheval, “Horse shoe”. Alligator pear horse shoe shape, studded w. truf. fil. w. grape fruit, orange peeled and seedless raisins. Sea. thin jul. of gr. pep. Figaro, Jul. of celery, tognue, pimentos, beets, hard egg, covered figaro sauce with tomatoes in dice. Flamande, “Flemish”, Endive, pot., fillet of herring, chop, onions, fr. dres. fi-herbs. Flamenca, Knob celery, pot., truf., gr. and sw. pep., fr. dres. Florentine, Same Henri IV on lettuce leaf, circle of anchovies on top, fil w. caviar. — 357 Florida, Heart of lettuce, center fil. w. oranges and pineapples, sliced banana on top. Sea. Fin de Siecle, "Ending Century." Knob celery, pot., art., french beans., gr. peas, asp. tips, fr. dres., fi-herbs. Endives around. Francaise a la), Salad French style. Only plain or fancy with French dressing. Composition: Exclusive one part wine vinegar, salt and pepper fresh ground, three parts of good olive oil, no paprika, no mustard, no garlic, only optional. Francillon, Pot., cooked musels, truf. pickled w. white wine sea. fr. dres. w. fi-herbs, dec. truf. on top. Fruits, All kinds of fruits in salads, fruits predominant. Dressing facultative, fr. dres,, may. cream, whipped cream ore. syrup, liquors, flavor. Fruit de mer, “Sea fruit,” Divers shellfish and crusta¬ ceans. Sea. according to style. Dec. and gar. optional. Fushini, Monk beard, avocado, mushrooms, tomatoes, French dressing, seedless raisins on top. Gadski, Romaine and avocado covered with rich dres. Gaiioise, “Welch,” leeks, lettuce, cabbage and leaves of celery, French dressing. Gambetta, Art., pot. and truf., fr. dres. fi-herbs, Gauloise, Knob celery, art., raw mu., cock’s combs and kidneys, thi. figaro sa., highly sea. Georgette, Crawfish tails, asparagus tips, artichokes in bouquet, garnished around with chopped eggs, cooked cream sauce, with fine herbs. Gobelin, Knob celery, art., pot., mu., truf., asp. tips, shrimps, thi. w. may., highly sea. Gracia, Jul. apple, celery, pimentos and green peppers, rice, mayonnaise with fenel. Grande Duchesse, Orange basket filled with fresh fruit, cream dressing, decorated on top. Green, All green salad, diver dressing. Grimod, Jul. cabbage, beets, string beans, lettuce, divers game, toasted bread dipped in olive oil around, French dressing. Havanaise, Lettuce, avocado, shrimps, pimentos, mayo, with walnut sauce. Helene, “Belle,” Mandarin, asp. tips, pimentos, gr. pep., truf. cut in 10c size, Fr. dres. w. fine champagne. — 358 — Henrietta, Jul. of carrots, turnips, string beans, cauli¬ flower sprigs, truffle, French dressing.