Gancel's culinary encyclopedia of modern cooking

Garniture, Garnishings; Pick sorrel, wash well, smother, strain, season, braise, thi. w. browned flour and yellow of eggs beaten in omelette. 368 — SPINACH SPINACH (Epinards) Spinach is not a nutritious vegetable, but it has certain laxative proprieties, it is eaten whole, or hashed. Coloring matter is taken from spinach, and used in culinary preparations. It requires a great deal of butter. Anglaise, English style. Wash well, scald, drain, cool, and then press, w. butter, ere. sa., gratin or custard. Chartreuse, In mould, dec. w. fancy vege. fil. w. spinach, thick cream and raw eggs. Baked in “bain- Marie.” Subrics, Spinach cake, thi. w. Bechamel and raw eggs, in pan w. butter. Viroflay, Subric style; in branch w. fried bread crust, folded, cov. Mornay sa., glazed. Stachys STACHYS (Crosne de Japon) The Stachys is composed of a great many different varieties, the pulp is white and tasteless and should % be highly seasoned, it is used as garnishings. Clean, rub with salt, wash and cook in salt water, do not cook too much. They are served as fritters, in butter, cream, croustade, croquettes, puree, Italian sauce, and sautee. SQUASH (Courges et Potirons) All varieties of squash are used for soups. The squash is a refreshing vegetable and acts as a laxative. Pumkin seed tea is a sure remedy for “Tenia”. The squash is fried, baked, saute, roasted, creamed and “au gratin.” Vegetable marrow, same preparation. Zucchini — Italian squash, same preparation, TOMATOES (Tomates ou Pommes d’Amour) The tomato possesses hygienic proprieties and is an indispensable article in cooking, it should be ripe and firm, is used for soups, puree, sautee, stuffed, gratin, surprise and jelly. Ancienne, Emptied, stuffed w. duxelles and ham, baked, tom. sauce or gravy. Carmelite, Emptied, fil. w. fish or meat, w. hard eggs cut in dice, poached, shrimp sa. Confiture, “Jam”. For 2 pounds of tomatoes, 1 V2 pounds of sugar, reduce pulp for coloring. Etuvee, Smothered, peeled, pressed, pounded, sea. w. butter, for stew, thi. w. cornstarch or arrowroot, little sugar. Farcie, Stuffed, according to desire, gratin w. duxelles Husarde style, stuffed w. salpicon, mu., gr. pep., ham, pickles, tongue, highly sea., thi. w. Bechamel, and gratin. Italian style: stuffed w. risotto Milanaise, Piemontaise or Creole. Provengale style: w. chopped onions fried in oil, garlic, bread crumbs, pounded tom., anchovies and fi-herbs. Baked. Frits, Sliced sea. breaded English style, fried. Grille, Sliced, dipped in butter and bread crumbs, broiled. — 370 — TOMATOES' Maryland, Sliced, pass in flour, fried in butter, on dish w. molasses and brown sugar. Baked. New Orleans, Same Maryland, w. green corn and sliced bananas. Pelee, Peeled, scalded 1 minute in boiling water, cooled. Used for different salads, poached, stuffed, cold. Puree, Pressed, pounded, cooked plain w. aromatics (See tomato sauce) or soup and jelly. Salade, Raw, peeled, sliced, or cut in quarters, w. divers dressings. Sauce, See “Tomato Sauce.” Sautee, Peeled, sliced or cut in quarters, sautee w. butter. Surprise, Peeled, emptied, filled w. different salads, dec. on top, serve very cold. Large Cup garnished with Truffles TRUFFLES (Truffes) The truffle is the diamond in culinary art; it is world renowned since the days of the Roman Empe¬ rors', it is rare and expensive, possesses exciting arom- 371 —