GANCEL’S CULINARY ENCYCLOPEDIA atic proprieties, and when prepared by a culinary artist is savorous and delicious. While it is used ge¬ nerally as a decoration, it is served also as a vegetable and as a garnishing. Brossage, Soak fresh truffles in cold water, brush the sand off, of each on© separately. Change water and brush again. Cendre, Season w. fine champagne, brandy, envelop in paste. Baked 40 to 50 minutes, in oven or in ashes. Champagne, w. Mirepoix. Bordelaise in glass jar. Champagne, meat glace, 1 clove, sea. cooked 1 to 2 hours in bain-Marie. Served in silver cup or glass. Creme, Whole or sliced. Burned w. fine champagne brandy, thi. w. cream and reduce. Gastronome, Emptied in case shape, fil. w. salpi. foi-g. and woodcock, smothered w. Mad. sa. hot or cold, glazed w. jelly or in surprise. Serviette, Same champagne. Serve in napkin. Timbale or Crust, Fil. w, truf. according to name. Truffage, “Truffed style”. In preference use fresh truf. peeled, use chopped peel w. leaf lard. Sea. Mixed w. whole truf. or cut in quarters w~, good brandy and Madeira. Ready for chicken, game, etc. truffed two days before cooking. Canned truffles can be used in the same way. TURNIPS (Navels) The turnip is a wholesome aliment and has the re¬ putation of being useful in affections of the throat and lungs. 1 urnips cooked with duck, and with chicken giblets are renowned. They are glazed like carrots for soup, in cream, boiled or in puree. The culinary artist transforms the turnip into flowers, such as roses and dahlias, etc. for decorating purposes. — 372 — PASTE AND FARINACEOUS PASTE AND FARINACEOUS (Pates et Farinages) Is a mixture of flour and water, with or without yeast, or baking powder. It is impossible to publisn in this book the different pastes employed, as it would require a volume in itself. I will therefore only give a few here. NOTE. — Gne'ral rules for cooking are: temperature of oven should be moderate. The time of baking <3e* pends of the thickness of the cake. CARE AFTER BAKING Loosen edges with spatula, invert on cooler, turn right side up, after a few minutes. All cakes made with baking powder should be mixed with flour. For all preparations one can increase or diminish the quantity according to desire. Moderate the salt in cake according to the amount in butter. PASTE AND FARINACEOUS COMPOSITIONS Amandes, Bleached almonds 1 lb., sugar 1 lb., 4 whites egg's, pounded and mixed, flavor according to taste. Beignets, Fritters; flour lib., water and beer 7gills, a pinch of sugar, brandy and 4 whipped whites of eggs. Angel, For one pound: sugar % lb., flour % lb., corn starch % lb., cream of tartar V2 ounce, salt and vanilla, whip 1 qt. whites of eggs w. sugar, mix, bake 20 to 25 minutes. Baba, Rum cake: flour lib., butter 10 ounces, yeast V2 ounce, salt, % ounce, sugar % ounce, milk 1 gill, 6 eggs, let rise; mix w. 2 ounces of currants, 2 ounces Smyrna raisins in mould, shape of baba, when cooked dip in syrup w. rum. Beurre, Butter cake: 14 cup butter, 1 cup sugar, 2 eggs, y2 cup milk, 1 y2 cup flour. — 373 — GAN CEL’S CULINARY ENCYCLOPEDIA Breaded, See “Pamire” for divers styles. Brioche, French bun: 1 lb. flour, Yz ounce yeast, 10 ounces butter, % ounce sugar, y2 ounce salt, 8 eggs 1 gill warm water, beat after 5 hours on mold or pastry pan. ✪ Baba (Rum Cake)

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atic proprieties, and when prepared by a culinary artist is savorous and delicious. While it is used generally as a decoration, it is served also as a vegetable and as a garnishing. Brossage, Soak fresh truffles in cold water, brush the sand off, of each one separately. Change water and brush again. Cendre, Season with fine champagne, brandy, envelop in paste. Baked 40 to 50 minutes, in oven or in ashes. Champagne, with Mirepoix. Bordelaise in glass jar. Champagne, meat glace, 1 clove, sea. cooked 1 to 2 hours in bain-Marie. Served in silver cup or glass. Creme, Whole or sliced. Burned with fine champagne brandy, thinned with cream and reduce. Gastronome, Emptied in case shape, filled with salpicon foie-gras and woodcock, smothered with Madeira sauce hot or cold, glazed with jelly or in surprise. Serviette, Same champagne. Serve in napkin. Timbale or Crust, Filled with truffles according to name. Truffage, “Truffed style”. In preference use fresh truffles peeled, use chopped peel with leaf lard. Season. Mixed with whole truffles or cut in quarters with good brandy and Madeira. Ready for chicken, game, etc. truffed two days before cooking. Canned truffles can be used in the same way. TURNIPS (Navels) The turnip is a wholesome aliment and has the reputation of being useful in affections of the throat and lungs. Turnips cooked with duck, and with chicken giblets are renowned. They are glazed like carrots for soup, in cream, boiled or in puree. The culinary artist transforms the turnip into flowers, such as roses and dahlias, etc. for decorating purposes. — 372 — (Pates et Farinages) Is a mixture of flour and water, with or without yeast, or baking powder. It is impossible to publisn in this book the different pastes employed, as it would require a volume in itself. I will therefore only give a few here. NOTE. — Gne'ral rules for cooking are: temperature of oven should be moderate. The time of baking depends of the thickness of the cake. CARE AFTER BAKING Loosen edges with spatula, invert on cooler, turn right side up, after a few minutes. All cakes made with baking powder should be mixed with flour. For all preparations one can increase or diminish the quantity according to desire. Moderate the salt in cake according to the amount in butter. PASTE AND FARINACEOUS COMPOSITIONS Amandes, Bleached almonds 1 lb., sugar 1 lb., 4 whites of eggs, pounded and mixed, flavor according to taste. Beignets, Fritters; flour 1 lb., water and beer 7 gills, a pinch of sugar, brandy and 4 whipped whites of eggs. Angel, For one pound: sugar % lb., flour % lb., corn starch % lb., cream of tartar 1/2 ounce, salt and vanilla, whip 1 qt. whites of eggs with sugar, mix, bake 20 to 25 minutes. Baba, Rum cake: flour 1 lb., butter 10 ounces, yeast 1/2 ounce, salt 1/4 ounce, sugar 1/2 ounce, milk 1 gill, 6 eggs, let rise; mix with 2 ounces of currants, 2 ounces Smyrna raisins in mould, shape of baba, when cooked dip in syrup with rum. Beurre, Butter cake: 1/4 cup butter, 1 cup sugar, 2 eggs, 1/2 cup milk, 1 1/2 cup flour. — 373 — Breaded, See “Pamire” for divers styles. Brioche, French bun: 1 lb. flour, 1/2 ounce yeast, 10 ounces butter, 1/4 ounce sugar, 1/2 ounce salt, 8 eggs 1 gill warm water, beat after 5 hours on mold or pastry pan.

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