Surprise, All emptied fruits, fil. w. salad according to
name.
Suzrette, Asp. tips, art., truf., fr. dres. w. fi-herbs.
Sylvia, Eimpty apple, fill apple pearls, bananas in dice,
celery, pimentos, fresh red currants, mayo. w. cream.
Theresa, Jul. celery, apples, potatoes, thick mayonnaise,
monk beard around.
— 366 —
SALADS
Thermidor, Endive, tom., beets, sw. pep. Chiffonade
dress.
Tomate, Tomatoes. Peeled, whole, sliced in quarters.
Surprise gar. w. divers salad. Dressing according to
name.
Tosca, Jul. white meat chicken, tongue, art., pignons,
thick mayonnaise with black grape juice, crescent of
truffle and white egg on top✪ Tosca.
Touraine, Knob celery, carrots, art. in jul. fr. dres.
Tourangelle, String beans, flageolets, pot. thi. w. may.
and taragon.
Tredern, Crawfish tails, heart of oystersi, raw truf., asp.
tips, thi. crawfish culis, highly sea. fr. dres.
Trianon, S'ame Loie Fuller. Dec. artistic.
Trophy, Tom., ring of onions, fr. dres. fi-herbs.
T ruffes, Raw or cooked. Divers dressing or gar.
Tunisienne, Cold sweet potatoes, banana, fig, date,
mayonnaise with walnut sauce, sprinkled with chop¬
ped pistachio and grated cocoanut.
Turquoise, Escarole, celery, tom. in quarters, may. on
top, with gr. and sw. pep. in dice.
Vegetable, Bouquet of mixed fresh vegetables, cooked or
raw. Dressing and sauce optional.
Venitienne, Same Italienne, add chicken and roast
beef, thi. Vincent sa.
Veronica, Knob celery, beets, smoked beef, escarole,
fr. dres, w. chiffonade.
Veronique, Alligator pear, endive, peeled, seedless rai¬
sins, fr. dres.
Vicomtesse, Jul. of celery, apple, artichoke, truffle, thick
with mayonniase, endives around.
Victoria, Lobster, asp. tips, cucumber, thi. lobster
culis, sea. dressing.
Virginia, Knob celery, sweet pot., beets, Virginia ham,
fr. dres.
Volaille, Chicken salad w. celery, thick may. or fr.
dressing, gar. with lettuce and hard eggs.
Waldorf, Celery, apples in jul., heart of lettuce, cov„
may., lob. of walnuts, sw. pep. in jul.✪ Waldorf
W. Wilson, Same Virginia, add. endives. 1000-Island
dressing.
— 367 —
CANCEL’S CULINARY ENCYCLOPEDIA
Windsor, Celery, tongue, truf. chicken, mu. in jul. pic-
calili, thick may. w. Worcestershire sa.
Winter or D’Hiver, Endive, chicory, romaine, tom., art.,
oyster plant leaves, chiffonade dressing.
Wladimir, Russian fish cut in dice, lobster, anchovies,
agours-i, stuf. olives, horseradish, thi. may., dec. w.
truf. eggs and caviar.
Yolanda, Jul. of carrots, sweet potatoes, beets, celery,
French dressing with chopped mint.
Yvonne, Jul. knob celery, artichoke, apple, carrots,
flageolet beans, French dressing with fine herbs.
SORREL (Qseille)
) . : '• •' ; • • ,/ _ r» IJ •*.- -{ l
A good soup is made with sorrel and fine-herbs, it
is also served as a vegetable in its juice, with gravy,
or with cream. It can be garnished with hard boiled
or poached eggs, with marrow, crust of puff paste, fri-
candeau of veal, and shad. Sorrel owes its particular
flavor to the oxalic acid which it countains. Cook in
a little water and strain.
Ciselee, Shredded, smothered w. butter, for soup or gar.
chiffonade.
Conserve, “Preserved,” Pick and wash well, shredded,
smothered w. chervil and chives in butter. Put in
bottle, tie tight, let stand in boiling water 15 minutes.
For puree, smothered, strained, sea. boil, put in small
jar or glass, when cold, cov. w. lard or oil.
Page 178 · 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
Surprise, All emptied fruits, fil. w. salad according to name.
Suzette, Asp. tips, art., truf., fr. dres. w. fi-herbs.
Sylvia, Empty apple, fill apple pearls, bananas in dice, celery, pimentos, fresh red currants, mayo. w. cream.
Theresa, Jul. celery, apples, potatoes, thick mayonnaise, monk beard around.
— 366 —
Thermidor, Endive, tom., beets, sw. pep. Chiffonade dress.
Tomate, Tomatoes. Peeled, whole, sliced in quarters. Surprise gar. w. divers salad. Dressing according to name.
Tosca, Jul. white meat chicken, tongue, art., pignons, thick mayonnaise with black grape juice, crescent of truffle and white egg on top.
Touraine, Knob celery, carrots, art. in jul. fr. dres.
Tourangelle, String beans, flageolets, pot. thi. w. may. and taragon.
Tredern, Crawfish tails, heart of oysters, raw truf., asp. tips, thi. crawfish culis, highly sea. fr. dres.
Trianon, S'ame Loie Fuller. Dec. artistic.
Trophy, Tom., ring of onions, fr. dres. fi-herbs.
T ruffes, Raw or cooked. Divers dressing or gar.
Tunisienne, Cold sweet potatoes, banana, fig, date, mayonnaise with walnut sauce, sprinkled with chopped pistachio and grated cocoanut.
Turquoise, Escarole, celery, tom. in quarters, may. on top, with gr. and sw. pep. in dice.
Vegetable, Bouquet of mixed fresh vegetables, cooked or raw. Dressing and sauce optional.
Venitienne, Same Italienne, add chicken and roast beef, thi. Vincent sa.
Veronica, Knob celery, beets, smoked beef, escarole, fr. dres, w. chiffonade.
Veronique, Alligator pear, endive, peeled, seedless raisins, fr. dres.
Vicomtesse, Jul. of celery, apple, artichoke, truffle, thick with mayonniase, endives around.
Victoria, Lobster, asp. tips, cucumber, thi. lobster culis, sea. dressing.
Virginia, Knob celery, sweet pot., beets, Virginia ham, fr. dres.
Volaille, Chicken salad w. celery, thick may. or fr. dressing, gar. with lettuce and hard eggs.
Waldorf, Celery, apples in jul., heart of lettuce, cov. may., lob. of walnuts, sw. pep. in jul.
W. Wilson, Same Virginia, add. endives. 1000-Island dressing.
— 367 —
Windsor, Celery, tongue, truf. chicken, mu. in jul. piccalili, thick may. w. Worcestershire sa.
Winter or D’Hiver, Endive, chicory, romaine, tom., art., oyster plant leaves, chiffonade dressing.
Wladimir, Russian fish cut in dice, lobster, anchovies, agours, stuf. olives, horseradish, thi. may., dec. w. truf. eggs and caviar.
Yolanda, Jul. of carrots, sweet potatoes, beets, celery, French dressing with chopped mint.
Yvonne, Jul. knob celery, artichoke, apple, carrots, flageolet beans, French dressing with fine herbs.
SORREL (Qseille)
) . : '• •' ; • • ,/ _ r» IJ •*.- -{ l
A good soup is made with sorrel and fine-herbs, it is also served as a vegetable in its juice, with gravy, or with cream. It can be garnished with hard boiled or poached eggs, with marrow, crust of puff paste, fricandeau of veal, and shad. Sorrel owes its particular flavor to the oxalic acid which it contains. Cook in a little water and strain.
Ciselee, Shredded, smothered w. butter, for soup or gar. chiffonade.
Conserve, “Preserved,” Pick and wash well, shredded, smothered w. chervil and chives in butter. Put in bottle, tie tight, let stand in boiling water 15 minutes. For puree, smothered, strained, sea. boil, put in small jar or glass, when cold, cov. w. lard or oil.
Records on this page
ToscaWaldorf